These braised short ribs and the perfect one pan meal. This is one of those dishes that is impressive when served but takes minimal effort. Perfect for date night.
My favorite recipes are those where the oven does most of the work and I pretend like I did something. This is one of those recipes. If you have a pan that can go from the stove top to the oven then that is the only thing you will need. The best part is you can start it in the afternoon and you will have a wonderful meal in a few short hours with minimal effort.
In this recipe
There are quite a few ingredients for this recipe but the good news that most of the ingredient preparation takes a small amount of time. The biggest area that will take preparation time will be cutting the carrots, celery, and onions. A small dice will help them all cook at the same time and quickly.
Butcher's twine for the win
One of my secret weapons is butcher’s twine. It is easy to use and in recipes like this it makes working with fresh whole herbs wonderfully easy. You can tie all of the herbs together with the twice. Then when the cooking is done all you have to do is pull out the bundle instead of fishing around for all of the herbs separately.
Searing the short ribs
Searing is a great way to add flavor to meat. This is due to the Maillard Reaction that happens when protein and sugar cook. This is what is responsible for that browning of meats and even when baking. These flavors and aromas are some of the reasons people preferred a seared steak. What searing does not do is lock in moisture. This however is an important step when braising the short ribs.
What kind of wine should I use?
Wine that you like to drink that isn’t incredibly expensive. Well it can be but I personally prefer to drink it. The reason that you want a wine that you like is as wine is cooked the flavors within will intensify. So if you don’t like a wine then what you don’t like will become more intense. With that being said there are some wines that you might not like to drink but make for fantastic ingredients for certain recipes. This is just a good rule of thumb.
Braised short ribs are made to go with mashed potatoes. Personally I like to make them with garlic and herb roasted mashed potatoes. As a bonus you can roast them on the rack right below the ribs when they have about an hour left of cooking and they will be done at right about the same time.
Looking for other savory ideas?
Braised Short Ribs with Red Wine
- Dutch oven
- 5 lbs beef short ribs
- 2 tbsp avocado oil or other neutral flavor oil
- 2 heads garlic
- 1½ cup onion chopped
- 1¼ cup celery chopped
- 1¼ cup carrot chopped
- 2 tbsp tomato paste
- 6 sprigs thyme
- 6 sprigs parsley
- 2 sprigs rosemary
- 2 bay leaves
- 1 quart beef broth
- 2⅓ cups red wine
- ½ tbsp black pepper
- ½ tbsp salt
- Preheat the oven to 350°F or gas mark 4. Tie the herbs together with butcher's twine.
- In a Dutch oven heat the oil on medium high heat. Combine the salt and pepper and sprinkle over all of the ribs. Brown the short ribs on all sides. Remove the ribs from the Dutch oven and place on a plate.
- If there is a lot of fat keep 2 tbsp of the drippings and discard the rest.
- Reduce the heat to medium and add the carrots, celery, and onions. Cook until the onions start to brown, about 10 min.
- Add the tomato paste and cook for another 2 minutes to brown the paste.
- Add the red wine, the ribs, and garlic to the Dutch oven and cook until the wine reduces by half which is about 15 min.
- Add the beef broth and herb bundle. Cover, place in oven, and cook for 2.5 hours.
- Remove the bones, herb bundle, and shred the short ribs. Strain the stock reduction to drizzle over the short ribs.