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Red Wine Braised Beef Short Ribs | www.thefreshcooky.com

Red Wine Braised Beef Short Ribs

  • Author: Kathleen | The Fresh Cooky
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 6-8 1x
  • Category: Braised Beef
  • Method: Stovetop-Oven

Description

These tender Red Wine Braised Beef Short Ribs are exquisite, elegant and amazingly simple; for everyday or a special occasion. Slow braised beef short ribs in a rich, herb and vegetable infused red wine beef gravy (sauce). It’s the perfect fall or winter entertaining meal; hearty, rich, and packed with complex and amazing flavor!


Scale

Ingredients

  • 56 lbs bone-in beef short ribs, cut crosswise into 2 inch pieces
  • Kosher salt or Smoked Salt of choice and freshly ground black pepper
  • 3 tablespoons vegetable oil (I like Avocado oil or Grapeseed oil)
  • 2 medium onions, chopped
  • 1 medium leek, white-light green part only, halved, washed well and sliced thin
  • 3 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 tablespoons all-purpose flour (may substitute Gluten Free Flour)
  • 1 tablespoon tomato paste
  • 1 750 ml bottle dry red wine (preferably Cabernet Sauvignon)
  • 10 sprigs flat leaf parsley
  • 8 sprigs thyme
  • 4 sprigs oregano
  • 23 sprigs rosemary
  • 2 fresh or dried bay leaves
  • 1 head of garlic, halved crosswise
  • 4 cups beef broth or stock

Instructions

  1. Start by preheating your oven to 350°. Then season your short ribs with kosher salt and pepper and if you have some smoked salt on hand, use that by all means, this one from Frontier is one of my favorites for beef dishes, adds a smoky flavor and depth that is amazing.
  2. Heat oil in a large Dutch oven (5-6 qt ideal) over medium-high heat. You don’t want to steam the meat, you want to brown it. Once your oil is hot, working in a couple of batches (don’t overcrowd the pot); brown your short ribs on all sides, about 4 minutes per side. Transfer browned short ribs to plate. Pour off all but about 3 tablespoons of the drippings from the pot.
  3. Add onions, leek, carrots and celery to pot and cook over medium-high heat, stirring often until veggies are browned, about 5 minutes.
  4. Add your flour (substitute GF flour if making GF, I like Bob’s Red Mill 1 to 1 Gluten Free) and your tomato paste; stirring constantly, cook until well combined, about 2-3 minutes.
  5. Pour in wine, making sure you stir to get all the browned bits off the bottom of the pan (that’s where your flavor is!) I think it was Ina Garten who I heard say to always a good wine when you are cooking, one that you would buy to drink, so keep that in mind! Cabernet Sauvignon is the recommended wine, but another hearty red wine would probably taste just fine too.
  6. Return the short ribs to the pot; along with any accumulated juices. Bring to a boil; lower heart to medium or low and simmer until wine is reduced by about half, around 25 minutes.
  7. Add herbs and garlic to the pot, tucking into the meat and stock.
  8. Stir in beef stock, bring to boil, cover and transfer to oven. Store bought is fine, but buy a good brand like Pacific homemade is even better! Never made it, try my immune boosting Beef Bone Broth.
  9. Cook until short ribs are tender, check at 2 hours and if not falling off the bone, then cook another 30-60 minutes until warmed through, if necessary add a little more beef broth before warming, just a cup or so, so as not to dilute your amazing sauce.
  10. Remove short ribs to platter or large shallow bowl. Strain sauce from pot into a large measuring cup
  11. If any fat rises to the surface of the gravy/sauce, spoon off and discard. Season sauce if needed with salt and pepper.
  12. In shallow bowls place several short ribs on top of mashed potatoes spooning the gravy over it all. Serve with a crisp caesar salad and some crusty bread for a delicious and simple meal. 


Notes

TIP | For even more amazing flavor, allow the short ribs to sit overnight (refrigerated) and heat through; in 350 degree oven or stovetop, in oven about 30-45 minutes on stovetop bring to simmer over low heat, the reduce and simmer for 15-20 minutes.  When ready to serve and follow final steps for straining the gravy (sauce) and serving.

The beef was falling off the bones and the gravy, the deep, dark, rich gravy was out-of-this-world!! Pair with my roasted garlic mashed potatoes and you have comfort food of gastronomic proportions! Or try wide pappardelle noodles, rice or egg noodles.

Have a dog? Save the strained veggies and feed to your dog a little with each meal, or toss or compost.

This recipe adapted from Bon Appetit.

Keywords: braised beef, red wine, beef short ribs, entertaining, make ahead, kosher, dairy free, gluten free option, comfort food, Sunday dinner

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