3 Videos | Photo: Red Wine Braised Short Ribs Recipe
Ingredients
- 4 English cut beef short ribs, trimmed (roughly 8 ounces each)
- Kosher salt and freshly cracked black pepper
- 3 tablespoons unsalted butter, divided
- 1 bottle full bodied red wine, such as Cabernet
- 4 cups low-sodium vegetable stock
- 4 cloves garlic, peeled and smashed
Directions
Preheat oven to 325 degrees F.
Pat ribs dry with paper towels and season with salt and pepper on all sides.
Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.
Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.
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By avanv
Safety Harbor, FL
on April 21, 2013
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This recipe is fantastic not to mention very easy. This is my families new favorite...king it again tonight. Spot on Claire!
By Dawgfighter
Kansas City, MO
on December 27, 2012
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This recipe was the main reason I wanted a Dutch oven for Christmas. I got it and the first thing I cooked was this. I used a fairly inexpensive Cabernet Sauvignon in this recipe and it worked beautifully. I followed the instructions to a 'T' until the sauce part. I used a beurre manié as my thickening agent. Basically it's a combination of butter and flour (equal part in weight that was thoroughly mixed together before adding. I kept cooking the sauce until the agent was fully blended. It may start out as clumps but it get mixed into the sauce eventually. This was an excellent recipe. For five ingredients it tastes super complex. For my side dish I served Boursin mashed potatoes. My drink was a glass of Côtes du Rhône. This dish was designed to impress.
By KatrinaMacari
on November 26, 2012
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This recipe is amazing, and fairly simple. I use a local Cabernet Sauvignon for the wine reduction...my husband absolutely loves these. You can really change up the entire meal, depending on what season it is...my favorite time to cook this is in the winter with a side like acorn squash or garlic mashed potatoes.
Read all 93 reviews