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. If that is what you are looking than 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. It also makes a fantastic dish for a special date night or when you want to impress your friends and family.
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. While you want to make sure the vegetables are cut relatively uniform you don’t need to spend too much time on them as they are there to flavor the stock so they can be on the larger side as well.
Short ribs: Try and find ribs that do not a lot of fat on top. Also make sure to buy English style cuts. Ill explain more about that below.
Red wine: You will want a nice dry wine and also one that you want to drink. A Cabernet Sauvignon, Pinot noir, or a Shiraz are all good options for beef.
Beef broth: Make sure that you use a good beef broth. This will help impart so great flavors to the beef further enhancing the dish.
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.
English vs Flanken cut
One of the most important parts of this dish to to make sure you get English cut short ribs. English cut will have only one bone in it and are typically thicker. When searching for this kind of cut try and find the biggest cuts as they will have a less fat compared to the smaller English cuts. Flanken cut will be sliced considerably thinner but there will be several ribs in each slice. This will make for a more difficult time to shred later as well as throw off the cooking time.
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.
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.