Why Make This Recipe
Braised Beef Short Ribs in Red Wine Sauce is a comforting dish that brings warmth and flavor to your dining table. The rich, tender meat pairs perfectly with the deep taste of red wine, creating a meal that feels both special and satisfying. This recipe is great for family gatherings or cozy dinners at home. Imagine serving this delicious dish to loved ones; it’s sure to impress!
How to Make Braised Beef Short Ribs in Red Wine Sauce
Ingredients:
- 5-6 beef short ribs (300-400 g/10-14 oz each)
- 1 large onion, chopped (brown, yellow, or white)
- 2 celery ribs, chopped
- 2 carrots, chopped
- 2 sprigs thyme (optional)
- 2 bay leaves
- 2 tbsp tomato paste
- 2 cups (500 ml) beef stock/broth (low sodium)
- 2 tbsp olive oil
- 2 cups (500 ml) dry red wine
- 1 1/2 tsp each salt and pepper
- 3 garlic cloves, crushed
Directions:
- Preheat your oven to 325°F (163°C).
- Season the beef short ribs with salt and pepper. In a large, heavy pot, heat the olive oil over medium-high heat.
- Brown the short ribs on all sides, then remove them from the pot and set aside.
- In the same pot, add the chopped onion, celery, and carrots. Cook until softened, about 5-7 minutes.
- Stir in the crushed garlic, thyme, bay leaves, and tomato paste; cook for another 2 minutes.
- Deglaze the pot with the dry red wine, scraping up any browned bits from the bottom.
- Add the beef stock and return the short ribs to the pot. Bring to a simmer.
- Cover the pot and transfer it to the oven. Cook for 2.5 to 3 hours, or until the meat is fork-tender.
- Remove from the oven and let it rest for a few minutes before serving. Enjoy!
How to Serve Braised Beef Short Ribs in Red Wine Sauce
Serve the beef short ribs with a generous spoonful of the rich sauce over mashed potatoes, rice, or polenta. A side of green vegetables or a fresh salad adds a nice touch. For an extra special presentation, garnish with fresh herbs like parsley or thyme.
How to Store Braised Beef Short Ribs in Red Wine Sauce
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving again. You can also freeze the dish for longer storage; it will keep well for about 3 months. Thaw in the refrigerator before reheating.
Tips to Make Braised Beef Short Ribs in Red Wine Sauce
- Use a good quality red wine since it greatly affects the flavor of the sauce.
- Don’t rush the cooking process; allowing the meat to braise will ensure it becomes tender and flavorful.
- Feel free to add other vegetables like mushrooms or potatoes for additional taste and texture.
Variation
You can prepare this dish with other cuts of beef, such as chuck roast, if short ribs are not available. Adjust the cooking time based on the meat’s size for best results.
FAQs
1. Can I use a different kind of wine?
Yes, any dry red wine will work well in this recipe. Just try to avoid sweet wines.
2. How do I know when the meat is done?
The meat is done when it is fork-tender, meaning it should easily pull apart with a fork.
3. Can I make this dish in a slow cooker?
Yes, you can transfer the browned short ribs and sauce ingredients to a slow cooker. Cook on low for 6-8 hours or until the meat is tender.