Beef short ribs are currently a culinary trend, often snapped up by restaurants, leaving them scarce in local stores. If you’re fortunate enough to procure some, you’ll find they’re versatile in preparation methods. Apart from grilling, a popular method in Korean galbi, these ribs can be delectably braised in various liquids, including beer, port, or our choice for this recipe, red wine.
The aim of this recipe is simplicity and taste,” explains recipe creator Christina Musgrave. “Expect a dish that’s rich and tender, a real palate pleaser.” The meat and vegetables combine to create a robust, filling dish, far removed from being light or overly delicate. It’s a substantial stew that truly satisfies. Regarding the rib cuts, whether flanken or English, any type available should suffice. As Musgrave notes, “Both bone-in and boneless short ribs are suitable for this recipe.
Preparing Red Wine Beef Short Ribs
Key ingredients include short ribs, onions, celery, and carrots. The sauce is a blend of red wine and beef stock, enhanced with oil, salt, pepper, garlic, tomato paste, and thyme. Dried thyme can replace fresh, with Musgrave suggesting 2 teaspoons as an alternative.
Browning the Beef
Start by patting the ribs dry and seasoning them with salt and pepper. Heat oil in a large pot, like a Dutch oven, to accommodate the meat, vegetables, and about 5 cups of liquid. Brown the ribs on all sides, possibly in batches, to ensure even cooking.
Sautéing Vegetables and Sauce Preparation
After browning the ribs, remove them and add the vegetables to the pot, cooking for about 10 minutes. Then sequentially add garlic, tomato paste, red wine, beef stock, and thyme, stirring well after each addition. Remember to incorporate any browned bits from the pot into the mix for added flavor.
Braising the Beef in Wine Sauce
Return the ribs to the pot, submerging them in the liquid. If necessary, add more stock or wine to cover the ribs. Cover the pot, reduce the heat to a simmer, and cook for 3 hours until the ribs are tender.
Red Wine Beef Short Ribs Recipe
This recipe yields a generous portion of succulent red wine beef short ribs.
Ingredients
- 2 tablespoons olive oil
- 5 pounds beef short ribs
- 2 tablespoons salt
- 2 tablespoons black pepper
- 1 white onion, sliced
- 3 stalks celery, chopped
- 3 carrots, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups red wine
- 3 cups beef stock
- 5 sprigs fresh thyme
Directions
- Dry the ribs and season with salt and pepper.
- In a large Dutch oven on medium-high heat, add olive oil.
- Brown the ribs on all sides, then remove them from the pot.
- Add the onion, celery, and carrots to the pot, sautéing for 10 minutes.
- Add the garlic, tomato paste, red wine, beef stock, and thyme, stirring well.
- Return the ribs to the pot, ensuring they’re covered in the sauce.
- Cover the pot, reduce the heat, and simmer for 3 hours until the meat is tender.