Wednesday, November 2

Wine-Braised Beef Short Ribs

Melt-in-your-mouth braised short ribs with a delicious red wine sauce


Red Wine Braised Beef Short Ribs


I grew up in a place that never had a real winter, so it was normal to drink iced tea and grill outdoors year round. It wasn't until I went to college in Colorado that I developed a sense of the four seasons and their corresponding cuisines. Now that I'm back in L.A., I love the excuse to make winter food whenever it gets a little chilly (meaning less than 65°F). These braised short ribs are the perfect cold-weather recipe and require little effort to make. Just brown the meat and aromatics, stir in some wine and stock, put a lid on it, and let them cook low and slow all afternoon. It's a great meal to serve at a casual dinner party or to re-invent into leftovers all week long.


Beef Short Ribs Braised in Red Wine:
  • Generously season 4 lbs. of bone-in beef short ribs with salt and pepper.
  • Heat 2 tbsp. of olive oil in a large dutch oven and add in the short ribs.*
  • Cook the short ribs  for about 4 minutes per side, or until brown, then transfer to a plate.
  • Add in 1 c. each of diced carrots, onion, and celery to the pot and cook for another 5-6 minutes, or until vegetables are tender.
  • Stir in 3 tbsp. flour and 1 tbsp. tomato paste and cook, stirring constantly, until a dark red color forms (about 3 minutes).
  • Pour in 1 bottle of dry red wine and add the short ribs back to the pot.
  • Bring the wine to a boil, then simmer for 20 minutes, or until the wine has reduced by half.
  • Add in a bundle of herbs consisting of 8 sprigs thyme, 4 sprigs rosemary, and 10 sprigs of parsley.
  • Add in a whole head of garlic, sliced lengthwise, and 4 c. of low-sodium beef stock.
  • Bring everything to a boil, then cover the pot and place in a 350°F oven.
  • Cook the short ribs for 2 1/2 hours, or until the meat falls from the bones.
  • Transfer the ribs to a platter, then strain the sauce into a bowl. 
  • Discard the solids and skim the fat off the top of the sauce. Season sauce with salt and pepper.
  • To serve, place ribs on top of creamy polenta or mashed potatoes.** Spoon sauce on top.

Serves six
*You may have to work in batches to brown all the ribs. Do not overcrowd the pot or they won't brown properly.
**Try this recipe for polenta and this recipe for mashed potatoes.