When you want a delicious Sunday dinner, look no further than Red Wine Braised Short Ribs. Don’t be intimidated by this recipe, it’s a set it and forget it meal with plenty of hands off time. However nobody else need to know how easy of a meal this was for you to make 😉
What are short ribs
Short ribs are a cut taken from the brisket area of the cow. Short ribs can be cut either English or Flanken style. For this recipe I’m using the english cut. Short ribs are made best when cooked low and slow. The meat will become tender and fall off the bone. It’s one of the most flavorful cuts of beef, which is why it’s so darn good!
How to cook short Ribs
Short ribs need to be cooked low and slow in order to get that fall of the bone tender consistency. I cook my short ribs in a large dutch oven, but they can also be made in a pressure cooker or slow cooker to achieve similar results. Season the short ribs with salt and pepper, then brown to lock in all the flavors.
how to use a dutch oven
My dutch oven is one of the best investments I’ve made in my cooking. I have a Le Creuset which comes with a high price tag but impressive quality that will last more than a lifetime. For cheaper options I’d also recommend looking into Staub or Lodge. Dutch ovens are versatile and easy to use. They can easily go from stovetop to oven, the cast iron and ceramic coating conduct heat well and evenly, and they are perfect for braising as the moisture stays in the dutch oven.
make it a meal
- Brown Butter Roasted Radishes
- Maple Glazed Roasted Carrots
- Roasted Broccoli and Garlic
- Balsamic Bacon Roasted Brussel Sprouts
- Roasted Brussel Sprouts with Bacon
- More Delicious Sides
Red Wine Braised Short Ribs
Comfort food is nothing without a Red Wine Braised Short Ribs recipe in your back pocket. These are a labor of love but the payoff is phenomenal!
- 4 Beef Shanks
- 2 Tbsp Vegetable Oil
- 1 Cup Onion Chopped
- 1 Cup Celery Chopped
- 1 Cup Carrot Chopped
- 3 Tbsp Flour
- 2 Tbsp Tomato Paste
- 750 Ml Red Wine Dry
- 1 Tbsp Parsley
- 1 Tbsp Thyme
- 1 Tbsp Oregano
- 1 Tbsp Rosemary
- 3 Bay Leaves
- 1 Head Garlic
- 4 Cups Beef Stock
Season beef shanks generously with salt and pepper. Brown in a dutch oven on medium-high heat on all sides. Remove from pot and set aside.
Add vegetable oil and onions, celery and carrot. Cook for several minutes until onion has turned translucent and celery and carrot have softened.
Stir in flour and tomato paste. Cook for several minutes or until flour is no longer raw.
Add red wine and bring to a boil.
Return beef shanks to dutch oven and lower heat to a simmer. Cook uncovered for 20 minutes or until liquid has reduced by half and alcohol has cooked off.
Add in seasonings and beef stock.
Cook covered for 2-3 hours in the oven at 350 degrees. Serve when tender and meat is coming off the bone. To create a sauce, spoon out some of the braising liquid and reduce in a small pot. Add a slurry of cornstarch to thicken, then serve over the beef shanks. Enjoy!
TBT to little baby Arya when she was really sick and had to be fed with a syringe 🙁