Red-Wine Braised Short Ribs
When I first started this blog in Washington, D.C., way back in 2011, I came across a recipe in Bon Appetit magazine for Red-Wine Braised Short Ribs. It was the stuff of legends. I made the recipe and it was utterly phenomenal. I carefully clipped it from my copy of the magazine and placed it in a plastic sheath divider and tucked it away carefully to revisit for years to come. It is quite honestly one of the best recipes I believe I have ever made. I even surprised myself, it was so tasty, just by following the recipe to a tee.
Fast forward to present time, many moves later that have landed me in South Carolina, I either lost track of my recipe book where this recipe was located, or it was a victim of a feng shui attack somewhere along the way. I have since searched high and low in the hopes that someday I would open the right box or drawer and it would be there atop the pile, glowing with a magical, glimmering light.
Well, needless to say, this never happened. And, unfortunately, I deleted the content from my old blog to start it fresh, so I lost the original blog post where I reviewed and posted the recipe. After some time, I finally succumbed to the idea that it was a fruitless effort and threw in the towel on the idea of finding the recipe.Jump to Recipe
Much to my surprise, I logged onto Instagram a few days back, and as a follower of Bon Appetit, their post popped up in my feed. I had to clear my eyes several times over. It appears they decided to post a throwback recipe and landed on none other than the very coveted braised short rib recipe from 2011 that I have been seeking so diligently.
It is as if the heavens were smiling on me. I mentioned that I had found the recipe to my fella (or squealed in excitement, one of the two) and he insisted we get to making this one right away. So, off to the market we went, and here I am to share the love with everyone, because it is too good not to share.
If you have been searching for the best short-rib recipe, this one is fall of the bone, melt in your mouth perfection. You MUST try it. Even if you don’t care to imbibe in alcohol, this recipe calls for slow simmering for hours, so all that is left behind of the wine is the rich flavor. It is essentially the best cold weather stew you have ever tasted. I suggest making it early, eating gobs of it and taking a nice afternoon nap. It will be the perfect winter Sunday, trust me.
If you are able to let sit overnight and reheat the following day, the flavor has time to build and it will pack even more flavor. Serve this up over mashed potatoes or with a nice soft yeast roll to sop up some of the delicious sauce. You will not want to waste a drop.
Please enjoy…and take my word for it…save this one for later! You will be oh so glad you did.
Red-Wine Braised Short Ribs
- Large Dutch Oven
- wooden spoon
- Mesh Sieve
- 5 lb bone-in beef short ribs, cut crosswise in 2" pieces
- 3 Tbsp vegetable oil
- 3 medium yellow onions, chopped
- 3 medium carrots, peeled, chopped
- 2 celery stalks, chopped
- 3 Tbsp all-purpose flour
- 1 Tbsp tomato paste
- 1 750-ml bottle dry red wine, preferably Cabernet Sauvignon
- 10 sprigs flat-leaf parsley
- 8 sprigs fresh thyme
- 4 sprigs fresh oregano
- 2 sprigs fresh rosemary
- 2 fresh or dried bay leaves
- 1 head of garlic, halved crosswise
- 4 cups low-sodium beef stock
- kosher salt and fresh pepper
- Preheat oven to 350℉. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
- Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2–3 minutes. Stir in wine (deglazing brown bits from the bottom of the pot), then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
- Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.
- One serving contains: Calories (kcal) 566.1 % Calories from Fat 53.5 Fat (g) 33.8 Saturated Fat (g) 11.8 Cholesterol (mg) 131.8 Carbohydrates (g) 13.5 Dietary Fiber (g) 2.7 Total Sugars (g) 7.2 Net Carbs (g) 10.8 Protein (g) 48.2 Sodium (mg) 136.5