Red Wine–Braised Beef Short Ribs

Today, we’re diving into the world of classic comfort with a Red Wine–Braised Beef Short Ribs recipe that will elevate your dinner game. Brace yourselves for succulent, fall-off-the-bone tender beef, harmonizing with a medley of roasted carrots, beets, potatoes, parsnip, and mushrooms. It’s a feast for the senses that you won’t want to miss.

Red Wine–Braised Beef Short Ribs

Indulge in the rich symphony of Red Wine–Braised Beef Short Ribs, a culinary masterpiece harmonizing with perfectly roasted carrots, beets, potatoes, parsnip, and mushrooms for an elevated dining experience.

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Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Servings: 4 person

Course: Main Course

Cuisine: French

Ingredients Equipment Method

Ingredients

  

• 5 pounds (2.3kg) beef short ribs
• 1 tablespoon neutral oil
• 2 celery ribs, diced
• 2 large carrots, diced
• 1 large yellow onion, diced
• 5 medium cloves garlic, smashed
• 2 tablespoons tomato paste
• 1 bottle (750 ml) dry red wine
• 1 quart homemade beef stock or store bought
• 10 g unflavored gelatin powder (if you use store bought beef stock)
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 bottle (750 ml) ruby port wine

For the Roasted Vegetables:

• 1 cup carrots, peeled and sliced
• 1 cup beets, peeled and diced
• 1 cup potatoes, cubed
• 1 cup parsnip, sliced
• 1 cup mushrooms
• Salt, pepper, and olive oil for coating

Equipment

• Dutch Oven

Method

 

1. Preheat your oven to 350°F (175°C). Meanwhile, season the short ribs generously with salt and pepper.
   
2. In a large Dutch oven, heat oil over medium-high heat. Brown the short ribs in batches, about 4 minutes per side. Transfer browned ribs to a cooling rack and repeat with the remaining ones.
   
3. Pour off excess fat from the Dutch oven, leaving 2 tablespoons. Return to heat, add celery, carrot, onion, and garlic. Cook until browned, about 6 minutes. Stir in tomato paste and cook for an additional minute.
4. Pour in the red wine, scraping the bottom of the pot to release any flavor-packed bits. Add beef broth, thyme, and bay leaves.
   
5. Return short ribs to the pot, add thyme and bay leaves. Cover partially, transfer to the oven, and cook for 2 to 3 hours until fork-tender.
6. In a saucepan, simmer port until syrupy, about 1 hour. Set aside. Meanwhile, let's prepare the roasted vegetable ensemble.
7. Toss carrots, beets, potatoes, parsnip, and mushrooms in olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 30-40 minutes, or until golden and tender.
   
8. Carefully remove short ribs from the pot. Tent with foil. Skim fat from the braising liquid and strain through a fine-mesh strainer.
9. Rinse the Dutch oven, return strained liquid, and simmer until reduced to 2 cups, about 1 hour. Add port wine reduction.
   
10. Adjust the sauce's thickness; if needed. Season with salt and pepper.
11. Return short ribs to the Dutch oven, spooning sauce over them. Glaze and rewarm before serving.

This Red Wine–Braised Beef Short Ribs recipe is a celebration of slow-cooked perfection, where every bite is a revelation. Whether served immediately or savored as leftovers, the rich flavors and velvety textures will linger on your palate, making this recipe a timeless addition to your culinary repertoire. Embrace the joy of creating a dish that not only satisfies the senses but also becomes a treasured memory at your table.