Red Wine Braised Short Ribs: The Ultimate Comfort Food

Savor the fork-tender goodness of braised short ribs—the ultimate comfort food for a chilly evening.

Short Ribs and Noodles

Are you searching for the perfect comforting dish for chilly winter nights or festive gatherings? Look no further than these wine-braised short ribs. This dish is the epitome of comfort food, similar in technique and flavor to a classic beef stew. The short ribs are first seared to perfection and then slow-braised in a rich, flavorful red wine sauce. Just a heads-up—these short ribs require a few hours in the oven to reach that melt-in-your-mouth tenderness, so plan ahead. Serve them over egg noodles, mashed potatoes, or creamy polenta for a meal that will fill your home with warmth and bring smiles to everyone at your table.

What You’ll Need

Ingredients

To make these mouthwatering red wine braised short ribs, you’ll need the following ingredients:

  • Boneless short ribs: These ribs become incredibly tender and flavorful after slow braising. If boneless ribs are not available, you can use bone-in short ribs.
  • Onions and garlic: These aromatics add depth and complexity to the sauce.
  • Tomato paste: It concentrates the sauce’s flavor, adding richness and a hint of sweetness.
  • All-purpose flour: It thickens the braising liquid to make a velvety sauce.
  • Red wine: It adds robust, complex flavors to the braising liquid.
  • Beef broth: It adds savory depth to the braising liquid and enhances the meaty flavors.
  • Bay leaf and fresh thyme: These herbs add layers of flavor to the sauce.
  • Carrots: They add a touch of sweetness and color.
Further reading:  The Perfect Recipe for Braised Beef Short Ribs

Step-by-Step Instructions

  1. Start by trimming all excess fat off the exterior of the short ribs, leaving only the marbling that goes throughout the meat. Also, remove any silver skin, which is the thin, white/silvery membrane on the surface of the meat.

Trimming Fat

  1. Season the short ribs all over with salt and pepper.

Seasoning

  1. Heat oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on one side only until well browned. Transfer the beef to a large plate and repeat with the remaining short ribs.

Searing Short Ribs

  1. Pour off all but one tablespoon of fat and return the pot to the stove. Add the onions and cook until soft and translucent. Then add the garlic and cook for 2 minutes more.

Cooking Onions and Garlic

  1. Add the tomato paste and cook, stirring constantly, for 1 minute.

Adding Tomato Paste

  1. Add the flour and cook, stirring constantly, until fully absorbed by the onion-tomato mixture.

Adding Flour

  1. Add the red wine, beef broth, sugar, bay leaf, and thyme sprigs. Increase the heat to high and bring to a boil, scraping the bottom of the pan to loosen browned bits.

Adding Wine and Broth

  1. Add the short ribs and any accumulated juices to the pot and return to a boil.

Simmering Short Ribs

  1. Cover the pot with a lid, transfer it to the oven, and cook for 2 hours. Then, stir in the carrots and cook for an additional 45 to 60 minutes, or until the carrots and meat are tender. Remove the bay leaf and thyme sprigs. Skim any grease off the surface of the sauce, if necessary. Taste the sauce and adjust seasoning, if needed.
Further reading:  Easy Mongolian Beef Recipe: A Flavorsome Take-Out Favorite Made at Home

Braised Short Ribs

  1. Spoon the short ribs and sauce into bowls and serve over egg noodles, mashed potatoes, or creamy polenta.

Frequently Asked Questions

Short Ribs and Noodles

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