Red Wine Braised Short Ribs Recipe
Red Wine Braised Short Ribs Recipe Overview
Create a delicious beef short ribs recipe that is sure to be a crowd pleaser. Whether you’re a seasoned chef or a beginner in the kitchen, you’re in for a treat with this simple yet impressive short ribs recipe. Using small and lean pieces of meat, this red wine short ribs recipe is accessible to anyone looking to indulge in this delectable dish. So, gather your ingredients, follow along, and happy cooking!
Red Wine Braised Short Ribs Recipe Video
Ingredients Used for this Red Wine Braised Short Ribs Recipe
Short ribs
Olive oil
Flour – all purpose or potato flour to make it a gluten free short ribs recipe*
Seasoning mix (onion powder, celery, ground celery, white pepper)**
Vegetable paste
Beef base paste
Tomato paste
For the flower mixture to brown the ribs:
For the short ribs braising liquid:***
Red Wine Braised Short Ribs Recipe Cooking Instructions
Heat a pan over medium-high heat and add olive oil to the pan.
In a bowl, combine potato flour, onion powder, celery, ground celery, and white pepper.
Dust the beef short ribs with the flour mixture, coating them evenly.
Place the dusted ribs into the hot pan and brown them on all sides to create coloration and seal in the juices. Set aside.
In a separate pot, combine red wine, beef broth, vegetable paste, beef base paste, and tomato paste.
Mix well to create the braising liquid.
To thicken the liquid, create a slurry by combining a little red wine and starch in a separate cup or mixing bowl.
Gradually add the slurry to the braising liquid, stirring well until it reaches the desired thickness.
Preheat your oven to either 375°F or 350°F.
In a suitable oven-safe pot, arrange the browned short ribs in a neat layer.
Pour the prepared braising liquid into the pot, ensuring that it covers the meat.
Place the pot with the ribs and braising liquid in the preheated oven.
Cover
Cook for approximately 1 hour and 25 minutes, adjusting the cooking time as needed.
Midway through the cooking process, open the pot and check the tenderness of the meat with a fork.
Once the meat is tender to your liking, remove it from the oven.
Plate the tender red wine short ribs, and pour the thickened braising liquid over them.
Optionally, garnish with fresh herbs or additional sauce, if desired.
Enjoy your delicious braised beef short ribs!
Prepare the short ribs:
Prepare the braising liquid:
Thickening the braising liquid:
Braising the ribs:
Serving the red wine braised short ribs:
Cooking techniques for this Red Wine Braised Short Ribs recipe
The Art of Browning and Searing:
The first step in this red wine braised short ribs recipe involves browning the meat to enhance flavor and seal in the juices. This is fairly common in braising all types of meats and is not a unique technique to this red wine short ribs recipe – apply it always when searing and braising.
Crafting the Perfect Braising Liquid:
The chef creates his red wine braised short ribs recipe with a flavorful braising liquid. The mixture includes red wine, beef broth, vegetable paste, beef base paste, and a touch of tomato paste. These ingredients work together to infuse the meat with rich flavors during the cooking process. Use this red wine braising liquid for any red meat recipe.
Finishing Touches and Accompaniments:
Once the short ribs are browned, they are transferred to a pot along with the fond (the flavorful bits left in the pan). The braising liquid is poured over the meat, and the pot is simmered in the oven at around 350-375 degrees Fahrenheit for approximately 1 hour and 25 minutes. As the meat cooks to tender perfection, the remaining liquid can be thickened into a flavorful sauce using a slurry of red wine and starch.
Optional red wine braised short ribs recipe accompaniments:
Soft polenta
Fresh grilled asparagus
Broccoli cauliflower mix
Sauce (optional)
Red Wine Braised Short Ribs Recipe Notes
*To cater to dietary preferences, especially people looking to follow a celiac meal plan, the chef opts for a potato starch instead of all purpose flour to make this a gluten-free short ribs recipe.
**To make this low sodium the chef does not use salt but uses a seasoning mix that includes onion powder, ground celery, and white pepper
***When you thicken a braising liquid (like wine) and a starch (like flour) this is called a slurry. In this red wine braised short ribs recipe the slurry is made with red wine and potato starch to thicken the braising liquid.
Armed with determination and passion Chef Dan enrolled at the Culinary Institute of America (CIA) in Hyde Park New York during the 1990s. Upon graduation he was the Saucier at the Waldorf Astoria in New York. He later was the executive chef at Harvey's Resort Hotel Steakhouse in Stateline, Nevada.