The most common question I get is “what is your favorite thing to make?” Which as a chef, is nearly impossible to answer. This depends on my mood, what I am craving currently, what I am sick of making and so much more. But recently I have always answered ‘red wine braised short rib!’ I simply cannot get enough of cooking them for others, and also eating them.
This recipe truly is my favorite short rib and beef recipe. It is simple to do, and nearly impossible to mess up. I love how you can turn a tough cut of meat into moist meat that is falling off the bone and shreddy. They are rich, flavorful, and a showstopper for any dinner.
Choosing the right cut of short rib:
To achieve the best results, it’s crucial to select the right cut of short ribs. First of all, pick the correct cut, English cut. Flanken or Korean style will not be good for this recipe. Look for well-marbled, bone-in short ribs with a good amount of meat versus fat. This marbling adds flavor and keeps the meat moist during the cooking process. Opt for bone-in ribs as they contribute to the richness of the dish and provide additional depth to the braising liquid.
Avoid “boneless short ribs” – these are often just chuck roast cut to look like short rib shapes and marked up in price.
What wine to choose:
You want to choose a dry red wine. I personally like pinot noir because it isn’t overly rich, is light, but dry. Many people enjoy cabernet sauvignon, but it is slightly heavier and far richer than a pinot noir.
Steps to cooking short ribs:
- Salt the day before for optimal flavor.
- Sear to develop fond and flavor.
- Use standard mirepoix, garlic, tomato paste and bay leaves to flavor the braising liquid.
- Use a whole bottle of wine for a richer sauce. If you want it lighter use half wine half stock.
- Braise in the oven at a low temperature. Low and slow helps break down the tough meat.
- Only remove from the oven once the meat is fork tender.
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SERVINGS: 4-6
- PREP TIME: 10 Mins
- ACTIVE TIME: 2.15 Hrs
- TOTAL TIME: 2.35 Hr
This is great with pommes puree or burnished potatoes!
Ingredients:
- 6 bone in beef short ribs
- salt and pepper
- avocado oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery, chopped
- 4 garlic cloves, minced
- 3 tbsp tomato paste
- 3-4 cups dry red wine, I used cabernet Sauvignon
- beef broth (optional if you want to lessen the amount of wine, supplement with broth)
- 2 bay leaves
- 3 sprigs of thyme
Preparation:
STEP 1.
Preheat oven to 325*F.
Salt and pepper the beef short ribs on all sides and dry with a paper towel. In a dutch oven or pot over medium high heat, add avocado oil. Once heated sear the short ribs on all sides until golden brown, around 3-5 minutes per side. Remove from the pot.
STEP 2.
In the same pot, add the onion, carrot and celery and saute until translucent, around 5-8 minutes, salting as you go. Once cooked through, add the minced garlic and saute another 2 minutes. Add tomato paste and coat the vegetables with it, cook until it turns a darker rust color, around 3-5 minutes.
STEP 3.
Deglaze with the 3 cups of red wine and scrape up any bits that are sticking to the bottom of the pan with a wooden spoon. Add the beef back and make sure the liquid is halfway up the sides of the beef. If it is too low, add more wine or beef stock. Add bay leaves and thyme and bring up to a low simmer. Add a lid and transfer to the oven. Cook for 1 hour, remove from the oven and flip the short ribs over, add the lid back and cook in the oven for another 1 hour. After these two hour check the short ribs!! Some may need longer in the oven, if they are not fork tender yet, place it back in the oven for another 30 minutes, or until tender.
STEP 4.
Remove the short ribs from the oven and place stovetop. Once tender, remove the beef and the bones from the pot and set aside. Strain the sauce through a fine mesh strainer into a bowl and discard the vegetables. Add the liquid back to the pot and put it over medium heat stovetop. Bring to a simmer and reduce the liquid for 10-15 minutes until it is thickened and reaches nappe. Add the beef back for a few minutes to reheat.
STEP 5.
Serve the beef short ribs with sauce and enjoy!
Oh Kelly, I made your recipe for braised short ribs, it is so good. Such intense flavor in the sauce and the short ribs. Nice pick on the choice of meat. It reminds me of the story about Julia Child when she submitted her manuscript for The Art of French Cooking. The publisher made her recipe for Beef Bourguignon, and the rest is history. Wishing you the same success.
Thank you so much Tim! I appreciate it and I am so glad you liked them!
I know that we are all suffering in a heat wave, but since i am stuck inside i decided to try this recipe and OMG it is the best short rib recipe I have ever made! The instructions are right on and the cooking times perfect throughout!
I’m excited to make this but wonder if it must absolutely be strained? Seems like some yummy veg in there that will be washed!
Hi Patti! It doesn’t have to be! Another great way to do it is blend the vegetables with the sauce and it naturally thickens it and is so good!
Hi Kelly,
I loved how simple this recipe is. However, I followed all the steps except for adding beef stock. My short ribs weren’t really fall off the bone and were a little tough. Not sure if I needed more liquid while cooking as I noticed my red wine sauce reduced significantly or if I needed to cook longer and/or at lower temp. Any thoughts? Tks
Hi Terry,
Could be a few things going on here! First, sounds like your beef needed more time braising! This def can happen do to a few reasons, could be size, oven temp (each oven is different), or just a tougher short rib. Key there is if it is still tough, braise for longer! check every 30 minutes after you add back to the oven.
The sauce does reduce a lot, and if you need more time in the oven with your beef, then I recommend adding more wine in the beginning or even adding beef stock!
I think if you do these two things they will be perfect next time!