Braised Red Wine Short Ribs
Braised Red Wine Short Ribs is one of those recipes I go to bed thinking about. So tender like it cooked all day. The hardest part is waiting 3 hours for this to cook. These were so tender I did not need my knife.
Remove the fat if there is an excessive amount. Fat is flavor. Speaking of flavor….. These brined red wine short ribs start with a dry brine. Salting helps the proteins retain their natural juices on well-marbled cuts like short ribs.
The red wine gives this dish such a robust taste. Fall off the bone tender. Searing to bring out the rich flavor. Please don’t skip this step because it is where the flavor comes from. Tying the thyme and rosemary makes it easy to remove before serving.
I use the Dutch oven I was given as a gift one Christmas by my oldest daughter Ariana. This is the perfect pot to cook the Braised Red Wine Short Ribs in. Using this Dutch oven always makes my food taste better because it was a gift and it add the flavor of love. Another reason I love the Dutch oven is a can give the short ribs a nice hard sear to lock in the flavor. Short ribs are a cut of meat that is best cooked slow.
I served the Braised Red Wine Short Ribs with Mushroom Risotto and Airfried Carrots. Recently I have been concentrating on making one part of the meal the star. I pulled the risotto out of the freezer from a previous meal and simple roasted carrots. Using the Airfryer means your carrots can cook at the proper temperature while your short ribs are in the oven.
This is a fantastic recipe for the Fall, but I doubt you will be able to wait that long. This dish is a showstopper and will impress the company or your future in-laws.
Braised Red Wine Short Ribs
Ingredients
- 4 pounds beef short ribs-bone in
- kosher salt
- canola oil
- 1 onion-diced
- 1 carrot-large dice
- 1 stalk celery-large dice
- 1 head garlic-halved horizontally
- 4 Roma tomatoes-large dice
- 1 bottle red wine-I used Cabernet
- 2 cups chicken stock
- 2 tbsp peppercorns
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- parsley or chives-garnish
Instructions
- The day before cooking season the ribs liberally with salt. Leave in the fridge uncovered until you are ready to sear them.
- Preheat the oven to 250'
- Pat the ribs dry with paper towel. Heat a cast iron Dutch oven to high heat then add a thin layer of canola oil. Sear ribs for 8 minutes on all sides until browned. Transfer to a plate to rest.
- Wipe out or drain the oil from the Dutch oven. Add a thin layer of oil, then add onion, carrot, celery and garlic. Sweat the vegetables on medium heat for 5 minutes. Scraping the bottom of the Dutch oven to loosen the brown bits. Add the tomatoes and cook until the tomatoes are softened about 8 minutes. Add the wine, chicken stock and peppercorns and then add back in the ribs. Tie the thyme and rosemary with twine. Add the bay leaves.
- Bring the liquid in the Dutch oven to a simmer. Don't cover the pot completely with the lid to let some of the of the liquid evaporate. Put the Dutch oven into the oven. Braise the ribs until they are fork tender, about 3 hours.