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
Equipment
- Dutch Oven
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
Instructions
- Preheat your oven to 350°F (175°C). Meanwhile, season the short ribs generously with salt and pepper.
- 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.
- 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.
- Pour in the red wine, scraping the bottom of the pot to release any flavor-packed bits. Add beef broth, thyme, and bay leaves.
- 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.
- In a saucepan, simmer port until syrupy, about 1 hour. Set aside. Meanwhile, let's prepare the roasted vegetable ensemble.
- 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.
- Carefully remove short ribs from the pot. Tent with foil. Skim fat from the braising liquid and strain through a fine-mesh strainer.
- Rinse the Dutch oven, return strained liquid, and simmer until reduced to 2 cups, about 1 hour. Add port wine reduction.
- Adjust the sauce's thickness; if needed. Season with salt and pepper.
- 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.