Braised Short Ribs

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Braised short ribs in red wine offer an indulgent experience that brings together rich, savory flavors and fall-off-the-bone tenderness. The deep, robust taste of beef melds beautifully with the sweet, aromatic notes of slow-cooked vegetables and wine, making it a perfect dish for any special occasion or a comforting family dinner.

Serve these braised short ribs with creamy mashed potatoes or roasted vegetables to soak up the luscious sauce. Paired with a good glass of red wine, this dish is a true celebration of hearty, soulful cooking. It’s sure to be a hit at any dinner table, leaving everyone craving more.

Full Recipe:

2 tbsp olive oil
5–6 beef short ribs, 300-400g/10-14oz each
1.5 tsp each salt and pepper
3 garlic cloves, crushed
1 large onion, chopped (brown, yellow, or white)
2 celery ribs, chopped
2 carrots, chopped
2 tbsp tomato paste
2 cups (500ml) dry red wine (e.g., Cabernet Sauvignon or Merlot)
2 cups (500ml) beef stock or broth, low sodium
2 sprigs thyme (optional)
2 bay leaves

Directions:

Preheat Oven: Preheat your oven to 160°C/325°F.
Season & Sear Ribs: Season the short ribs generously with salt and pepper. Heat the olive oil in a large, oven-safe pot over high heat. Sear half the ribs until deeply browned on all sides (about 5–7 minutes). Repeat with remaining ribs. Set aside.
Sauté Vegetables: Reduce heat to medium. Add chopped onion and crushed garlic to the same pot, cooking for about 2 minutes until softened. Add chopped carrots and celery, cooking for an additional 5 minutes.
Build the Sauce: Stir in the tomato paste and cook for 1 minute. Pour in the red wine and beef broth, then add thyme sprigs and bay leaves. Stir well.
Braise the Ribs: Return the ribs to the pot, ensuring they are submerged in the liquid. Cover with a lid and transfer to the preheated oven. Braise for about 3 hours, or until the meat is fork-tender.
Finish the Sauce: Carefully remove ribs and set them aside, covered to keep warm. Strain the braising liquid if a smooth sauce is preferred, pressing down on the vegetables to extract all juices. Return sauce to pot and simmer to thicken if needed. Season to taste with additional salt and pepper.
Serve: Arrange the ribs on a serving plate and generously spoon the sauce over them. Serve hot.

Prep Time: 30 minutes | Cooking Time: 3 hours | Total Time: 3 hours 30 minutes
Kcal: Approximately 600 kcal per serving | Servings: 4-6 servings

About Braised Short Ribs

Braised short ribs are a comforting and elegant dish known for their tender meat and deep flavor. The process of braising—a combination of searing and slow-cooking in liquid—allows the short ribs to become incredibly succulent, with the meat absorbing all the flavors of the wine, broth, and aromatics. This dish is perfect for cooler weather or when you’re looking for something to impress guests with minimal hands-on effort.

Tips for Perfect Braised Short Ribs

Choosing the Meat: When shopping for beef short ribs, look for thick, meaty ribs that have a good balance of fat and meat. The marbling will render out during cooking, contributing to the tenderness and flavor of the dish.
Wine Selection: The red wine you choose plays a significant role in the dish’s final flavor. A robust wine like Cabernet Sauvignon, Merlot, or Shiraz works best, offering depth to the braising liquid. While there’s no need to splurge on an expensive bottle, avoid very sweet or light wines as they can alter the flavor profile.
Vegetable Medley: The combination of carrots, celery, onion, and garlic creates an aromatic base for the sauce. The vegetables add a subtle sweetness and richness, enhancing the flavor of the beef.

Serving Suggestions

Side Dishes: Braised short ribs pair exceptionally well with creamy sides like mashed potatoes, buttery polenta, or parsnip puree. These sides help soak up the flavorful braising liquid, creating a comforting bite with each forkful.
Vegetable Pairings: Roasted or steamed vegetables like Brussels sprouts, green beans, or asparagus provide a fresh contrast to the richness of the meat. A simple side salad with a light, tangy vinaigrette can also balance the flavors nicely.
Wine Pairing: Serve the dish with a glass of the same type of red wine you used in the braising process. A Cabernet Sauvignon or Merlot complements the deep flavors of the meat and sauce.

Variations and Substitutions

Non-Alcoholic Version: For a non-alcoholic option, simply replace the wine with more beef broth or stock, or use a non-alcoholic wine. You can also add a splash of Worcestershire sauce for added depth.
Slow Cooker Method: To make this recipe in a slow cooker, follow the same steps for searing the meat and sautéing the vegetables, then transfer everything to the slow cooker. Cook on low for 8 hours or on high for 5 hours until the meat is tender.
Alternative Proteins: While beef short ribs are classic, you can substitute with other slow-cooking cuts like lamb shanks, beef chuck roast, or even pork shoulder. The cooking time may vary slightly depending on the meat used, but the braising method remains the same.

Storing and Reheating

Storage: Store any leftover short ribs in an airtight container in the refrigerator for up to 4 days. If you’re making the dish ahead of time, consider refrigerating the ribs in their sauce to allow the flavors to meld even more.
Reheating: When reheating, warm the short ribs gently in a pot on the stove over low heat. If using a microwave, cover the dish and reheat on low power to prevent the meat from drying out. You can also freeze the ribs and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Make It Fancy

For a restaurant-style presentation, serve the short ribs over a bed of your chosen starch (e.g., mashed potatoes or polenta), drizzled with the strained and reduced sauce. Garnish with fresh herbs like parsley or thyme and freshly cracked black pepper for an elegant touch. A sprinkle of lemon zest or a drizzle of balsamic reduction can add a bright, finishing note to the dish.

Why Braising?

Braising is a cooking technique that transforms tougher cuts of meat into tender, melt-in-your-mouth delicacies. By searing the meat first, you create a flavorful crust, which locks in moisture. Then, slow-cooking it in a flavorful liquid (like wine and broth) allows the meat to break down gradually, ensuring every bite is infused with deep flavor.

History and Cultural Background

Braised short ribs are often associated with French cuisine, where the technique of “braising” is known as “braiser.” However, this method is common across many cultures, with variations in ingredients and flavors. For instance, in Korean cuisine, “galbi jjim” is a popular braised short ribs dish that incorporates soy sauce, ginger, and other Asian flavors. In Italian cuisine, “osso buco” uses a similar braising technique but typically features veal shanks and white wine.

Choosing Your Cut of Ribs

English-Cut vs. Flanken-Cut Short Ribs: There are two main types of short ribs you can use—English-cut and flanken-cut. English-cut ribs are the more common choice for braising, where the ribs are cut parallel to the bone in long, thick pieces. This allows the meat to become incredibly tender after long cooking times. Flanken-cut ribs, popular in Korean dishes, are cut across the bone into thin strips, making them better for quick-cooking but can also be used for braising if you want a shorter cook time.
Bone-In vs. Boneless Ribs: Bone-in ribs are preferred for this recipe as the bones add depth of flavor and help retain moisture during cooking. However, boneless ribs can be used as well; just make sure to reduce the cooking time slightly since they may become tender more quickly.

The Science Behind Braising

Braising is a low-and-slow cooking technique that allows the connective tissues and collagen in tougher cuts of meat to break down over time, resulting in fork-tender meat. The moisture from the braising liquid (in this case, red wine and beef broth) not only keeps the meat juicy but also infuses it with rich flavors from the aromatics and seasonings. This method of cooking is perfect for cuts of meat that would otherwise be too tough or chewy if cooked quickly.

How to Elevate the Flavor

Marinate the Ribs: For an extra depth of flavor, you can marinate the short ribs overnight in the fridge. Use a simple marinade of red wine, olive oil, garlic, herbs (like rosemary and thyme), salt, and pepper. This step isn’t necessary, but it can make the meat even more flavorful.
Adding Depth to the Sauce: If you prefer a richer sauce, add a small amount of balsamic vinegar, soy sauce, or Worcestershire sauce to the braising liquid. These ingredients add an umami kick and deepen the flavor of the sauce.
Thickening the Sauce: If you want a thicker sauce without reducing it for a long period, create a slurry by mixing a tablespoon of cornstarch with a bit of water, then stir it into the sauce while it simmers.

Different Cooking Methods Explained

Oven-Braising: Oven-braising is the traditional method for braising short ribs, as it allows for even heat distribution and consistent results. The gentle, even heat of the oven helps break down the tough connective tissues in the meat without overcooking it.
Stovetop-Braising: Braising on the stovetop is a great option if you don’t have access to an oven or want to keep a closer eye on the cooking process. Just be sure to keep the heat low and check the liquid levels regularly to ensure they don’t dry out.
Slow Cooker: For convenience, the slow cooker is an excellent way to make braised short ribs without constantly monitoring the dish. Simply sear the meat and sauté the aromatics on the stovetop before transferring everything to the slow cooker. This method is perfect for setting up in the morning and coming home to a delicious meal.
Instant Pot or Pressure Cooker: For those in a hurry, a pressure cooker can achieve tender short ribs in about 1 hour. After searing the meat and sautéing the vegetables in the Instant Pot, use the pressure cooker setting to cook the ribs quickly while still developing deep flavors.

The Role of Aromatics and Herbs

The aromatics—onion, garlic, carrots, and celery—are essential in developing the base flavor of the braising liquid. As these vegetables cook down, they release natural sugars, adding sweetness and complexity to the dish. Additionally, fresh herbs like thyme and bay leaves lend a fragrant, earthy note to the braise. You can experiment with adding other herbs such as rosemary, parsley, or oregano to tailor the flavor to your preference.

Texture and Flavor Transformation

As the short ribs braise, their texture undergoes a significant transformation. Initially, the meat is firm and chewy, but over time, the slow-cooking process allows the connective tissues to soften and break down, resulting in a tender, melt-in-your-mouth bite. The rich, hearty flavor of the beef becomes more concentrated as it cooks, absorbing the flavors of the wine, broth, and vegetables.

Make-Ahead and Serving Tips

Make-Ahead Meal: Braised short ribs actually taste better when made a day in advance. This allows the flavors to meld, and it makes the dish more convenient for dinner parties or holiday meals. Simply prepare the ribs as directed, let them cool, and refrigerate them overnight. Before serving, gently reheat them in the oven or on the stovetop until warmed through.
Skimming the Fat: As the short ribs cool, the fat will rise to the top and solidify, making it easy to skim off for a less fatty sauce. This step enhances the dish’s flavor and texture, especially if you prefer a cleaner sauce.

Presenting the Dish

For an elegant presentation, serve the ribs over a base like creamy mashed potatoes, parmesan polenta, or even a bed of buttery egg noodles. Garnish with fresh herbs like parsley or thyme, and finish with a drizzle of the rich sauce. You can also top the dish with a sprinkle of lemon zest or a dash of truffle oil to add a burst of freshness and elevate the flavor.

The Flexibility of Braised Short Ribs

This braising recipe is highly flexible, allowing you to adjust seasonings, ingredients, and side pairings based on your preferences. For a sweeter touch, you can add a few tablespoons of honey, maple syrup, or even dried fruits like figs or prunes to the braising liquid. If you prefer a spicier kick, add a pinch of red pepper flakes or a spoonful of sriracha to the sauce.

Leftover Ideas

Leftover braised short ribs are just as delicious and can be used in creative ways:

Shredded for Tacos: Shred the leftover meat and use it as a filling for tacos, paired with a fresh salsa and cilantro.
Pasta Sauce: Add the meat and sauce to pasta for a hearty and comforting pasta dish.
Sandwich Filling: Make a gourmet sandwich by layering the meat on a crusty baguette with some arugula and a drizzle of the sauce.
Stirred into Risotto: Stir the shredded short ribs and sauce into a creamy risotto for a luxurious meal.

Conclusion

Braised Short Ribs are a rich and comforting dish that’s perfect for any occasion, from casual family dinners to elegant gatherings. With tender, fall-off-the-bone meat, a deeply flavorful sauce, and a simple yet impressive preparation, they’re sure to be a crowd-pleaser. Whether served with creamy mashed potatoes, polenta, or crusty bread, these short ribs deliver both comfort and gourmet flair. Plus, the dish’s versatility allows for endless flavor variations and creative ways to enjoy leftovers. Give this recipe a try, and savor the rewarding experience of slow-cooked perfection!