Fall-off-the-bone tender, mouth watering short ribs braised in a red wine sauce.
Red Wine Braised Short Ribs
- Servings: 1 3-4oz short rib
- Yield: 4 servings
- Prep Time: 45 min
- Cooking Time: 3 hr 30 min
- 3 Tbsp. Olive oil or clarified butter
- 4 Beef Short Ribs
- ½ Large Onion, cut into large pieces
- 2 Carrots, peeled and cut into 2-inch pieces
- 2 Celery Stalks, leaves and bottom removed, cut into 2-inch pieces
- 2 Garlic Cloves, minced
- 1 Shallot, minced
- 2 Tbsp Flour, All-Purpose
- 1 cup Cabernet Sauvignon or enough to layer bottom of pan (doesn’t have to be expensive)
- 2 cups Stock (I prefer chicken, but you can use beef)
- Salt and Pepper to taste
- Preheat oven to 275 degrees F.
- Gather your equipment and prepare ingredients.
- Season the meat with salt and pepper.
- Heat a stainless steel pan over medium-high heat.
- Add oil.
- Add short ribs and cook on all sides until brown. You want a dark lightly crispy brown, but not burnt.
- Remove and set aside
- Add onions, carrots, and celery to pan and saute until slightly caramelized. Add a little more oil if necessary to ensure pan is not dry, but do not saturate.
- Add garlic and shallot and saute until fragrant.
- Dust vegetables with flour, just enough to cover. You may or may not use all of the flour. Saute a few minutes until flour and oil are completely mixed.
- Add wine and with a wooden spoon, stir and scrape the food bits stuck to the pan.
- Simmer until pan is almost dry.
- Add stock. Add meat. The liquid should not cover the meat, but only go up the sides about ⅔.
- (Optional) Cover with a cartouche (here’s a great YouTube video that shows you how to make one - https://www.youtube.com/watch?v=ed-i2jd7WIA).
- Cover with lid or foil and place in the oven.
- Cook until fork tender, about 2-½ - 3-½ hours. Check after 2-½ hours and then every 30 minutes thereafter.
- When done, remove from oven, remove short ribs and place them in another dish. Hold warm.
- Strain liquid into a sauce pot and cook over medium-high heat until thickened. You can discard the celery and onions, but save the carrots! Braised carrots are delicious.
- Once the sauce reaches the desired consistency (gravy-like), season to taste with salt and pepper.
- Serve the ribs with a little sauce poured on top and your favorite sides.
This dish deserves to win because it is guaranteed to bring smiles to all who eat it. It is deceivingly simple to make, but your family and friends will think you worked for hours in the kitchen. Raise your home cooking game up a few notches with this recipe!
Medium rondeau with lid, or similar large enough to hold all ingredients
Medium sauce pot
Bowl or other dish to hold meat
Parchment paper (optional)
Aluminum foil (optional)