Red Wine Braised Short Ribs - Chef Fun Kitchen

Red Wine Braised Short Ribs

Have you detected of the five Love Languages before? I studied them years agone, and located them to be a useful tool for understanding myself and my loved  ones. The 5 languages square measure words of affirmation, physical bit, gifts, quality time, and acts of service. every folks square measure naturally inclined to present and receive love in one or 2 of these main languages. one among the challenges in our daily relationships is learning to grasp and “speak” the language that creates our spouses, children, and friends feel most loved  and cared for.

Preparing and sharing food with individuals is one among my favorite ways that of showing love. i like the challenge of trade a meal around someone’s preferences and preferences. If you’re coming back over to my house, i need to form your favorite factor. If i do know you like jerky, you'll be able to bet it’ll be in your stocking Christmas morning. If you’re protein free, I’ll scour the city to seek out the simplest protein free pastries for your birthday sweet.

Red Wine Braised Short Ribs
Red Wine Braised Short Ribs

It seems, this cut doesn’t need heaps of talent, simply a bit patience. If you shop around the net for brief rib recipes, you’ll begin to visualize a pattern. In most cases, the ribs square measure bronzed in oil, maybe with some vegetables and garlic, then submerged during a vino broth and set within the kitchen appliance to marinade for hours. It’s an easy formula, and one I knew would deliver. Beef and vino is one among life’s most dependable (and delicious) pairs.

My battle cut of beef remains faithful the formula, with a few tweaks that build it good for USA. we tend to additional a full bunch of onions (which style like candy once many hours within the oven) and many sprigs of recent rosemary and thyme, that infuse the meat with flavor. For the wine, I selected a pleasant Cabernet Sauvignon. You don’t have to be compelled to pay a fortune on your wine (I suppose mine was regarding $10), however I continuously suggest shopping for one thing that you just wouldn’t mind drinking. the extreme flavor of Cabernet stands up well to the daring, wealthy flavor of beef, creating it an excellent selection for pretty much any cut. Of course, that doesn’t mean you can’t vary and take a look at different combos. For different pairing concepts, look into the infographic below from the Ohio Beef Council.

Red Wine Braised Short Ribs


  • 5 cloves garlic, minced
  • Kosher salt and fresh cracked pepper
  • 1 bay leaf
  • 2 cups beef broth
  • 1 sprig fresh thyme
  • 2 Tablespoons olive oil
  • 3 1/2 lbs. bone in short ribs see note
  • 2 large sweet yellow onions, sliced
  • 2 cups Cabernet Sauvignon (or other full bodied red wine)
  • 2 sprigs fresh rosemary


  1. Preheat oven to 325 degrees. 
  2. Generously season the short ribs with fresh cracked pepper and Kosher salt, rubbing it over all sides. Heat the oil in a large dutch oven over medium high heat. Add the short ribs to the pan in a single layer and sear, leaving the ribs in place for several minutes before turning. Repeat on all sides. Remove the short ribs to a plate. 
  3. Drain off any excess fat from the pan, leaving 1 Tablespoon in the pan. Lower the heat to medium. Add the onions and saute until softened, 5-7 minutes. Add the garlic and saute an additional minute, until fragrant. Pour in the wine and use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for an additional 5 minutes, or until reduced slightly. 
  4. Nestle the short ribs back in the pan, then pour in the beef broth. They should be just barely covered. Place the rosemary, thyme, and bay leaf in the liquid surrounding the beef. 
  5. Cover the pot and place in the oven. Bake for 2 1/2 to 3 hours or until beef is very tender. Remove from the oven and allow to rest before serving.
  6. Optional but recommended: Place the pot in the fridge overnight. When you're ready to reheat, scrape off the hard layer of fat on top and discard. Reheat the beef in a 400 degree oven for 15-20 minutes or on the stove top over low heat. I recommend serving the beef with the liquid and onions over mashed potatoes, polenta, or egg noodles. 

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