Well Dressed Eats – Red Wine Braised Short Ribs

Winter seems to be getting longer and longer and that means there’s more time to enjoy those hearty meals that warm you to the soul.  I have always been rather intimidated when cooking with red meat, as I never want to ruin such an expensive food! I typically save it when I eat out.  If I see short ribs on a menu, 9 out of 10 times I will order it. They are so meaty and tender if cooked correctly, that they literally melt in your mouth! So, I finally bit the bullet and decided to give a go on braising some short ribs.  Picked a rainy day where I knew I’d have lots of time so they could spend a good portion of the day in a low temp oven.  I was a nervous wreck ALL DAY, but once the smells started wafting into the air I started to loosen up. And then when I took off the lid after 3ish hours, I was AMAZED.  It looked incredible and tasted just as good.  I want everyone to be able to make these kinds of meals for themselves and their families so I’m sharing how I made my red wine braised ribs. Check it out below and let me know what you think!

Ingredients –

  • 4-5 pounds short ribs
  • 1 large onion
  • 2 shallots
  • 2 large carrots
  • 5 cloves of garlic
  • 1 sprig of rosemary
  • 4-5 sprigs of parsley
  • 3 cups of good red wine
  • 1 cup of chicken or beef stock
  • salt and pepper to taste

Directions –

  1. Heat your over to 325-degrees.
  2. Warm up some oil in a heavy bottom pan. You want to use an oil with a high smoke point. I used peanut oil! Leftover from frying a turkey on Thanksgiving.  Now get it nice and hot. To test the heat of your oil, stick a wooden spoon into the oil and if it sizzles, you are good!
  3. Season your short ribs really, really well with salt and pepper.
  4. Place them in one layer in your pot and let them sear. Don’t touch for 5 minutes.
  5. In the mean time, dice up your onion, shallots and carrots.
  6. After 5 minutes are up, your flip the meat to the other side and let it go for another 5 minutes.
  7. Once all the meat is nicely browned, remove it on a plate and turn the heat down to medium.
  8. Check your pot, if you have a lot of more oil than about 1 tbsp (accumulated from the meat) then pour it out.
  9. Add your onions, shallots, garlic cloves and carrots to the pot and sweat for about 5-7 minutes until aromatic and soft. Toss them in all those glorious pan drippings. Season with salt and pepper.
  10. Turn up the heat and add in about 3 cups of a nice dry red wine. There should be JUST enough left in the bottle to have a small glass while you finish up cooking!
  11. Scrub the bottom as you do this. Pick up all those nice bits that have caramelized from the bottom.
  12. Nestle the short ribs back in and add in about 1 cup of chicken or beef stock. You want the meat about 3/4 of the way. Now go ahead and add in one sprig of rosemary (I added 2) and the parsley sprigs.
  13. Now just close the lid. Place it in the oven and let it roll for 1-1.5 hours (I add that extra 30 because I totally forgot to set a timer and went over the hour I originally wanted to leave them in for, but nothing happened to them, so you know do what works!). After the 1st hour or so, remove from the oven and turn the short ribs over to the other side. Place back into the oven for another hour.
  14. If at any point your liquid boils out, pour some more stock in or water. Check the meat after the next hour and ensure that it is fall apart tender. By the end most of your liquids will have reduced significantly and you will have something that looks like the below picture.
  15. Now make some polenta, which is what I did, or rice, or potatoes, and serve up this yummy goodness and wow the socks off your dinner guests!!

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