Indulge in Flavor: Red Wine–Braised Short Ribs Recipe

These rich and aromatic Red Wine–Braised Short Ribs are a culinary delight that promises to impress. The ribs are braised slowly with a medley of flavorful ingredients, making them incredibly tender and tasty, with leftovers even better the next day — perfect for a comforting sandwich.

The process begins by browning meaty English-cut short ribs, allowing them to develop a rich, savory crust. The ribs are then submerged in a luxurious mixture comprised of dry red wine, chicken stock, and a touch of white vinegar. This mixture is enhanced with aromatic vegetables, tomato paste, anchovies, garlic, and an array of herbs, creating a deep and complex flavor profile. The dish is slow-cooked in the oven at 325°F for about three hours, resulting in meat that falls off the bone and a sauce that’s irresistible.

Tom Valenti, a celebrated chef with a background in French and Italian cuisines, recommends serving these succulent ribs with creamy mashed potatoes, polenta, or buttered noodles to soak up the flavorful sauce. For a balanced meal, consider pairing it with roasted root vegetables or a simple green salad.

Cooking Tips:

• Sautéing Tomato Paste: Enhance the sauce by sautéing the tomato paste before adding liquid. This improves the flavor by caramelizing the sugars and eliminating any tinniness.
• Braising Liquid Choices: Choose a flavorful braising liquid, ideally a robust dry red wine like Cabernet Sauvignon or Syrah — one you would enjoy drinking, as it greatly impacts the dish’s final taste.
• Preparation Notes: For optimal results, pat the ribs dry before seasoning. Don’t skip the anchovies; they seamlessly dissolve into the sauce and provide umami without a fishy taste.

Suggested Pairing:

These short ribs pair beautifully with a red wine that has ripe fruit notes and hints of spice, harmonizing perfectly with the dish.

Ingredients:

• 1/4 cup extra-virgin olive oil
• 6 pounds bone-in English-cut beef short ribs
• Kosher salt
• Freshly ground black pepper
• 2 celery ribs, coarsely chopped
• 1 carrot, coarsely chopped
• 1 large onion, coarsely chopped
• 1/2 cup tomato paste
• 5 thyme sprigs
• 3 anchovy fillets, chopped
• 1 bay leaf
• 1 head of garlic, halved crosswise
• 1 quart chicken stock or low-sodium chicken broth
• 2 cups dry red wine
• 1/3 cup white vinegar

Directions:

1. Preheat the oven to 325°F. Heat 2 tablespoons of olive oil in a large enameled cast-iron casserole. Season the ribs with salt and pepper. Add half of the short ribs to the casserole and brown for about 6 minutes before transferring them to a plate. Repeat with the remaining oil and ribs.
2. Add the celery, carrot, and onion to the casserole, cooking until softened (about 7 minutes). Stir in the tomato paste and let it become glossy for about 2 minutes. Then, add thyme, anchovies, bay leaf, and garlic, cooking for another 2 minutes. Pour in the stock, wine, and vinegar, bringing it to a boil. Return the short ribs to the pot, cover, and braise in the oven for 3 hours or until the meat is very tender.
3. Once cooked, transfer the ribs to a platter. Strain the braising liquid, pressing down on the solids to extract flavor; skim off the fat. Serve half of the ribs with the strained sauce, reserving the rest for sandwiches.

Make Ahead:

The short ribs can be stored in their sauce in the refrigerator for up to three days, making them an excellent option for meal prep.

About the Author: Chris Lehoux

Meet Chris Lehoux, an experienced wine connoisseur and dedicated blogger with a deep passion for all things wine-related. With years of expertise in the industry, Chris shares insightful wine reviews, valuable wine tasting tips, expert pairing advice, and captivating tales of vineyard visits. Join Chris on a journey through the world of wine, where every sip is an adventure waiting to be savored!