Red Wine Braised Short Ribs

Empty StarEmpty StarEmpty StarEmpty StarEmpty Star
Perfectly braised short ribs are one of my favorite comfort meals. These cuts of beef come from the chuck and have a small portion of rib bone on them. They have lots of fat in them and benefit from the…

Perfectly braised short ribs are one of my favorite comfort meals. These cuts of beef come from the chuck and have a small portion of rib bone on them. They have lots of fat in them and benefit from the long cook time in the braising liquid. When cooked properly, the end results is meat that is fork tender, richly flavored and will warm you up on even the coldest of days! This is a classic version of braised short ribs that uses red wine and beef broth for the braising liquid. There are plenty of other liquids you can use. Just search on this site for our Stout Braised Short Rib recipe for another idea! What’s your favorite way to prepare short ribs? Let us know in the comments below!

Ingredients

Prep Time

25 min

Total Time

3 hrs

Yield

Makes 4 servings
  • 4 lb(s) Leahy's Angus Beef Short Ribs
  • 4 clove(s) Garlic ( minced)
  • 3 Carrot ( choped)
  • 2 Yellow Onion ( chopped)
  • 2 stalk(s) Celery ( chopped)
  • 2 cup(s) Red Wine ( Cabernet Sauvignon, Merlot or Malbec are all great)
  • 2 cup(s) Beef Broth ( approximately)
  • 2 sprig(s) Parsley
  • 2 sprig(s) Thyme
  • 2 sprig(s) Rosemary
  • 2 Bay Leaf
  • 2 Tbsp Vegetable Oil
  • 1 Tbsp Tomato Paste
  • Flour ( use a quick mixing flour like Wondra)
  • Salt
  • Pepper

Directions

  • 1

    Generously season short ribs with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Once oil is hot, brown the short ribs on all sides. Once browned, remove from Dutch oven and set aside on a plate.

  • 2

    Add onions, carrots, and celery to the pot. Season with salt, pepper, and tomato paste. Stir, and cook until vegetables start softening. When the vegetables start softening, add the garlic, stir, and cook until all vegetables are soft. Pour in wine then add the short ribs and any juices from the plate. Add beef broth until the short ribs are almost covered with liquid, but not entirely covered. Bring the mixture to a simmer, and then add the herbs and bay leaf. Cover and move to an oven preheated to 350ºF.

  • 3

    Cook for 2.5 hours until the short ribs are tender, but not falling apart. Remove the short ribs from the pot to a plate. Remove herbs and bay leaf from the pot and skim any fat from the surface of the liquid. Optional – add the flour to the mixture remaining in the pot, then blend the sauce together until smooth. This will create a thicker, richer sauce. If you don’t wish to blend the mixture, you can strain it to remove solids, and serve the sauce that way.

  • 4

    Serve short ribs over mashed potatoes with sauce on top. Enjoy!


Get more great recipes at lakegenevacountrymeats.com

Recommended Pairings

Malbec

Malbec

Malbec originated in France but is now best known as Argentina's signature grape. It produces wines that are velvety smooth with rich fruit flavors.


Top Regions:

  • Mendoza, Argentina
  • Cahors, France

Pairs great with:

  • Malbec loves steak and steak loves Malbec. Bonus points if you serve with chimichurri!
 

Merlot

Merlot

While it's not quite en vogue, Merlot produces phenomonal red wines that have ripe red fruit flavors plus tannin and structure. Plus, they're usually more affordable than similar quality Cabernet!


Top Regions:

  • Bordeaux, France
  • Napa, California
  • Columbia Valley, Washington

Pairs great with:

  • Merlot is a versatile partner for pork, beef or lamb, especially when it's grilled

Reviews

Have you made this recipe? Log in and share your thoughts! Not a member? Sign in with Facebook, Twitter, or Google!
Please log in to submit reviews. Not a member? Sign in with Facebook, Twitter, or Google!