Braised Beef Short Ribs in Red Wine Sauce
Slow-braised beef short ribs become fork-tender in a rich red wine sauce with garlic, vegetables, thyme, and bay leaves.
By Cookin' Kitchen
- Total: 3 hours 15 minutes
- Servings: 5 servings
Recipe
Braised Beef Short Ribs in Red Wine Sauce
Slow-braised beef short ribs become fork-tender in a rich red wine sauce with garlic, vegetables, thyme, and bay leaves.
Cookin' · https://cookin.club/recipes/braised-beef-short-ribs-in-red-wine-sauce
- Prep
- 15 minutes
- Cook
- 3 hours
- Total
- 3 hours 15 minutes
- Servings
- 5
Ingredients
For 5 servings
Equipment
- Ovenproof pot
- Forks
Instructions
Step 1: Preheat the oven to 160°C/325°F.
Step 2: Sprinkle the beef all over with salt and pepper.
Step 3: Heat the oil in a large ovenproof pot over high heat. Add half the ribs and brown them aggressively all over, about 5–7 minutes in total. Remove them, repeat with the remaining ribs, then remove those as well.
Step 4: Turn the heat down to medium. Add the onion and garlic to the same pot and cook for 2 minutes.
Step 5: Add the carrot and celery. Cook for 5 minutes, until the carrot is softened and sweet.
Step 6: Add the tomato paste and cook for 1 minute.
Step 7: Add the wine, broth, thyme, and bay leaves. Stir until the tomato paste is dissolved.
Step 8: Return the beef to the liquid, arranging the ribs so they are submerged.
Step 9: Cover with the lid and transfer the pot to the oven for 3 hours, or until the meat can easily be pried apart with forks.
Step 10: Carefully remove the beef, keeping the meat on the bone. Cover to keep warm.
Step 11: Strain the liquid from the pot, pressing the juices out of the onion, carrot, and other vegetables. This step is optional if you do not mind a chunky sauce. Return the sauce to the pot, bring it to a simmer, and stir. Adjust as needed: simmer to reduce and thicken, add water to thin, and season with salt and pepper if needed.
Step 12: Place the beef on a serving plate, spoon the sauce over it, and serve.
Notes
Options and notes
For a non-alcoholic alternative to the 2 cups of red wine, use non-alcoholic wine, or replace it with ½ cup extra low-sodium beef broth, 1½ cups water, and 1 tablespoon Worcestershire sauce.
Choose a good-value, full-bodied red wine such as Merlot or Shiraz; a light Pinot is not suitable. An expensive bottle is not needed for slow cooking.
For the stove method, cook covered at a low simmer for 2½ hours. For a slow cooker, sear the beef and sauté the vegetables in a skillet, add the liquid and bring it to a simmer, then transfer everything to the slow cooker. Cook for 8 hours on low or 5 hours on high. When the beef is fork-tender, strain the liquid into a large skillet and simmer rapidly for 10 minutes or until syrupy. Optionally, lightly oil the beef and grill or broil on high for 5 minutes to brown.
For a pressure cooker, follow the slow-cooker preparation and cook on high for 1 hour. Let the pressure release naturally for 10 minutes, then release the valve. For an Instant Pot, sear the beef in the pot and use the slow-cooker or pressure-cooker function with the times above.
If you do not have an ovenproof pot large enough, transfer the ingredients to a snug-fitting casserole dish, place the ribs meat-side down, and pour the liquid over them. The liquid should cover the meaty side; add water if needed. Simmer the sauce to thicken it if it is too thin.
The recipe also works with other slow-cooking beef cuts, including chuck cut into tennis-ball-size pieces, shanks, beef osso buco, or a whole brisket. Adjust cooking as needed: remove the beef if it is done before the sauce reduces, or add water and continue cooking if it needs longer.
The sauce reduces by about half. If it is too fatty for your taste, let it stand in a jug until the fat rises, then skim it off.
Nutrition per serving
- Calories
- 545 kcal
- Fat
- 28 g
- Saturated fat
- 10 g
- Carbohydrates
- 9 g
- Sugar
- 3 g
- Fiber
- 1 g
- Protein
- 44 g
- Sodium
- 1,101 mg
- Cholesterol
- 129 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Beef short ribs braise slowly in red wine with garlic, onion, carrots, celery, thyme, and bay leaves. Once the meat is fork-tender, strain and adjust the sauce, then spoon it over the ribs to serve.
An ovenproof pot is used for the oven method. Stove, slow cooker, pressure cooker, and Instant Pot options are included in the notes.
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