Braised Beef Short Ribs

In the realm of comfort food, Red Wine Braised Beef Short Ribs are a number one contender! Honestly, few dishes compare when it comes to capturing the essence of warmth and indulgence. Investing time in this slow cooker recipe rewards you with melt-in-your-mouth short ribs and a luxurious sauce that’s restaurant-quality.

Ultimately, the slow braising process infuses the short ribs with rich, hearty flavors making it perfect to cozy up to on a chilly fall, or winter evening.

This slow-cooked beef recipe will yield approximately 8 servings. If making for a smaller crowd, use only half of the required short ribs. However, keep the remaining ingredients amounts the same.

Why Make Braised Beef Short Ribs

• Fall-off-the-bone tenderness: Slow-cooked to perfection, these beef short ribs become incredibly tender and flavorful.
• Rich, savory flavor: Braising the ribs in red wine and herbs creates a deep, rich sauce that’s perfect for any occasion.
• Comfort food: This dish is the ultimate comfort food, with hearty, warming flavors that satisfy on a cold day.
• Versatile pairing: Braised beef short ribs pair wonderfully with mashed potatoes, vegetables, or a simple salad.
• Easy to prepare: Despite their gourmet taste, braised beef short ribs are simple to make, requiring minimal active cooking time.
• Dutch oven convenience: Cooking these ribs in a Dutch oven ensures even heat distribution and perfectly braised meat.
• Leftovers store well: The flavors of the braised beef short ribs only improve with time, making leftovers just as delicious, if not more, the next day.

Ingredients

• Beef Short Ribs (Bone-In): Bone-in short ribs add rich flavor and are ideal for slow cooking. If you prefer, you can use boneless short ribs, though bone-in generally provides better flavor and tenderness.
• Celery: Celery adds aromatic flavor to the dish. You can substitute with leeks or parsnips if celery isn’t available.
• Flour: Flour is used for thickening the sauce. You can substitute with cornstarch or arrowroot powder for a gluten-free option, though the thickening process will differ.
• Tomato Paste: Tomato paste enhances the depth of flavor. You can substitute with tomato sauce or crushed tomatoes if tomato paste is unavailable.
• Cabernet Sauvignon: This red wine adds richness and complexity to the sauce. You can use any dry red wine, such as Merlot or Pinot Noir, as an alternative. Substitute with beef stock for a non-alcoholic dish.
• Beef Stock: Beef stock provides a rich base for the sauce. You can substitute with chicken stock or vegetable broth if needed.
• Demi-Glacé: Demi-glacé is a rich, concentrated sauce. If you don’t have demi-glacé or beef base, you can use a mixture of beef broth with a splash of soy sauce for umami depth.

How to Prepare Short Ribs

Easily, transform a humble cut of beef into one elegant, comforting dish. While this short rib recipes exudes sophistication, the preparation is surprisingly manageable:

1. Pat the short ribs dry and season on all sides with salt and pepper.
2. Heat the oil to medium-high, in a deep, oven-safe pot. 
3. Sear the meat, in batches, to form a golden crust on all sides.
4. Reserve on a plate.
5. Remove all but three tablespoons of the fat. Lower the heat to medium.
6. Add in the vegetables. Season with salt and pepper. Sauté for a few minutes.
7. Dust the vegetables with the flour. Cook off the raw flour taste for a few minutes.
8. Add in the tomato paste. Cook for another minute.
9. Pour in the red wine.
10. Add back the meat. Reduce for about 20-30 minutes.
11. Pour in the beef stock. Add the fresh herbs. 
12. Bring back to a heavy simmer. Cover.
13. Bake at 325°F (163°C) for three hours. 
14. Once tender, remove the ribs onto an oven-safe platter. Keep warm in the oven (oven should be turned off). 
15. Strain the braising liquid into the same pot. 
16. Turn up the heat and allow to simmer and reduce. 
17. For added flavor, spoon in a packet of store-bought demi-glacé. 
18. Plate the ribs on a bed of warm, puréed mashed potatoes. Ladle on the rich demi-glacé.

Tips on Making the Best Braised Beef Short Ribs

• Prepare the Meat: If time warrants, allow the meat to come to room temperature for a better sear.
• Patience is Key: Low and slow cooking at a consistent temperature allows the flavors to meld, and the meat becomes incredibly tender.
• Sear for Flavor: A good sear on the beef short ribs creates a flavorful crust. Next, pat the ribs dry before searing to achieve a perfect golden-brown surface.
• Balanced Seasoning: Season the ribs liberally with salt and pepper, ensuring the seasoning reaches all sides. Proper seasoning is essential for enhancing the taste of the dish.
• Carrots: Feel free to add carrots to the mirepoix.
• Use Fresh Herbs: Fresh parsley, thyme, and rosemary infuse the sauce with vibrant flavors.
• Quality Wine Matters: Choose a good-quality Cabernet Sauvignon, or any red wine you enjoy drinking. In fact, the wine you use greatly impacts the overall taste of the dish.
• Be Patient with Reduction: Allow the wine to reduce adequately before adding the beef broth. This intensifies the wine’s flavor and creates a concentrated base for the sauce.
• Don’t Rush Braising: Let the short ribs braise for the full 3 hours. The slow cooking process ensures the meat becomes fall off the bone, and absorbs the flavors of the sauce.
• Optional Demi-Glacé: Optionally, add a packet of store-bought demi-glacé to enhance the richness of the sauce. It’s an easy way to add depth of flavor.

Serving Suggestions and Leftovers

Typically, serving these delicious braised short ribs with puréed mashed potatoes and sautéed, fresh green beans is my go-to. However, here are a few other fabulous pairing options:

• Creamy Risotto: The creamy texture of risotto complements the richness of the short ribs.
• Roasted Vegetables: Add a healthy touch with a side of seasonal roasted vegetables.
• Crusty Bread: Serve with crusty bread to soak up the flavorful sauce.
• Homemade Ricotta Gnocchi

Storing and Leftovers

• Store any leftover short ribs and sauce in an airtight container in the refrigerator for up to 4 days.
• Reheat gently on the stove, ensuring not to boil.
• Alternatively, freeze the leftovers for up to 2 months.

Repurposing Leftovers:

• Short Rib Sandwiches: Shred the leftover meat and serve in sandwiches with caramelized onions and cheese.
• Short Rib Pasta: Toss the shredded meat with pasta and the reduced sauce for a luxurious pasta dish.
• Short Rib Tacos: Fill taco shells with shredded meat, salsa, and your favorite toppings for a unique twist.

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GET TO KNOW ME!

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

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