Description
In the realm of comfort food, Red Wine Braised Beef Short Ribs are a number one contender! 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. The slow braising process infuses the meat with rich, hearty flavors making it perfect to cozy up to on a chilly fall or winter evening.
Ingredients
Scale
- 5 pounds, beef short ribs (bone-in)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons high smoke-point oil (avocado or canola oil)
- 2 stalks celery, roughly chopped
- 1 small white or yellow onion, roughly chopped
- 6 whole garlic cloves
- 3 tablespoons flour
- 3 tablespoons tomato paste
- 3/4 bottle Cabernet Sauvignon
- 4 cups beef stock
- 2 sprigs rosemary
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
- 2 bay leaves
- 1 packet demi-glacé or 1 tablespoon Better Than Bouillon Beef Base
Instructions
- If possible, allow the short ribs to come to room temperature. Pat dry. Season on all sides with salt and pepper.
- Heat the oil to medium-high, in a deep, oven-safe pot.
- Sear the meat to form a golden crust on all sides. Do this in batches.
- Remove the ribs and reserve on a plate, or platter.
- In the same pot, remove all but 3 tablespoons of the fat. Lower the heat to medium.
- Add in the celery, onions and garlic. Season with salt and pepper. Sauté for a few minutes to soften.
- Dust the vegetables with the flour. Cook off the raw flour taste for a few minutes.
- Add in the tomato paste. Cook for another minute.
- Pour in the red wine. Scrape up any bits from the bottom.
- Add back the meat. Allow the wine to reduce for about 30 minutes.
- After the wine has reduced by almost half, pour in the beef stock. Add in the fresh herbs.
- Allow to come back to a heavy simmer. Cover.
- Place in a preheated 325°F (163°C) oven for 3 hours.
- After 3 hours, gently remove the ribs onto a sheet pan or oven-safe platter. Keep warm in the oven (oven should be turned off).
- Strain the braising liquid into the same pot.
- Turn up the heat and allow to simmer and reduce.
- Optionally, for added flavor, spoon in a packet of store-bought demi-glacé.
- Plate the ribs on a bed of warm, puréed mashed potatoes. Ladle on the rich demi-glacé.
- Garnish with fresh herbs.
- ENJOY!
Notes
- To achieve a perfect sear, allow the short ribs to come to room temperature and pat dry. After seasoning well, sear in a high smoke point on medium-high, in batches, until a golden crust forms on all sides.
- Do not rush the process. Keep the oven temperature at 325°F (163°C) for the entire 3 hours.
- Feel free to add roughly chopped carrots to the mirepoix.
- Choose a Cabernet you enjoy drinking. A Pinot Noir is a great alternative.
- Allow the wine to reduce prior to adding in the broth. This will intensify the flavors and provide for a more concentrated base for braising.
- Optionally, for added flavor, add in a packet of French demi-glacé when reducing the strained braising liquid.
- Leftovers can be stored in the fridge for up to 4 days and easily repurposed as another meal.
- Prep Time: 10 minutes
- Cook Time: 3 hours, 20 minutes
- Category: Dinner
- Method: Moderate
- Cuisine: American