Red Wine–Braised Beef Short Ribs Recipe (2024)

FAQs

What red wine is good for braised beef short ribs? ›

For braising beef, look for a dry, full-bodied red wine such as Cabernet, a fuller-bodied Pinot Noir, or Chianti Classico. Don't Overcook the Beef. Believe it or not, it is possible to braise short ribs for too long.

You want liquid to come about a quarter and no higher than half way up the side of the meat. Because of the curvature of the dino ribs, we'll be cooking them on their sides, so they make a crescent in the pan.

You will need to brown the short ribs before braising. Using a dutch oven or a sauté pan, add the short ribs on one layer and use medium-high heat to brown them. Sear them on each side and let them get a deep brown. Browning is an art form that can take years of practice.

These ribs are chunky, with plenty of meat surrounding the bones and dense fat marbling throughout. This flavoursome fat and connective tissue means that beef short ribs need long, slow cooking in order to become tender.

Red Wine Braised Short Ribs: Red wine is an essential component in braising short ribs, as it helps break down the meat and infuse it with rich flavors. A robust red wine like Cabernet Sauvignon or Syrah works well to create succulent, melt-in-your-mouth short ribs.

If they aren't braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.

The meat should not be submerged--you're braising, not boiling, those lamb shanks! (adding too much broth will ultimately dilute the sauce.) Bring the liquid to a simmer, then cover and slide into a 325-degree oven.

Keep the lid on when braising meat, as it needs moist heat over a long period of time to break down the collagen and connective tissues for fork-tender results. "Pot covered, the ingredient you are braising gets continuously bathed in these steaming and simmering liquids, which the item flavors in turn," says Welsh.

Next comes the braising liquid. Always try to match your stock or broth with the protein that you're cooking; so if you're making a beef dish, your first choice should be a beef-based one. That said, chicken broth or stock is pretty much universal and can be used in most dishes as a default.

Sear and Brown Ribs – Before braising your beef short ribs in the oven, always sear and brown them first. If not, your ribs will have an undesirable brownish-gray color at the end of the cooking process. Searing them will give the ribs flavor, color and texture.

Should short ribs be covered or uncovered? ›

Bake short ribs at 275F. Are beef short ribs cooked covered? Yup! Cover the beef ribs tightly in a pan with aluminum foil or a tight lid.

Cook ribs at around 250f (121c) in a charcoal BBQ, Smoker or Pellet Grill. In an indoor oven, cook them at 302f (150c). Use a meat thermometer to check the internal temperature. Big cuts of meat (roasts, brisket, ribs etc) usually 'stall' at around 160-170f (71c-76c).

Add bay leaves and thyme and bring up to a low simmer. Add a lid and transfer to the oven. Cook for 1 hour, remove from the oven and flip the short ribs over, add the lid back and cook in the oven for another 1 hour. After these two hour check the short ribs!!

Braising, which is actually slow simmering (after browning in a bit of oil or butter), brings irresistibly tender and boldly flavored results to this meaty cut of beef. Because short ribs require long, slow cooking for tenderness and flavor, braising is the perfect technique for cooking them.

Since the ribs are fatty, many cooks choose to parboil spareribs for a short time or boil for an extended period of time to tenderize the rib meat. This renders some of the surface fat and makes it easier to remove the inner skin from the ribs before you grill them, too.

Red Bordeaux.

Made primarily from Cabernet Sauvignon and Malbec, the reds tend to have dark fruit and very present tannins that are great with beef.

But with a roasted prime rib, you don't need such a bold wine. While a Cabernet would be a solid choice, something more medium-bodied such as a Zinfandel or Merlot would also pair nicely. My personal favorite is a blend of primarily Zinfandel with bolder Petite Sirah and Syrah added in small amounts.

The Cabernet provides a rich flavor to the braised liquid, but still maintains its sweetness from the leeks. Serve this with polenta or a side of mash potatoes for a rich, satisfying dinner.

Plus, sauces cultivate rich layers of flavor when wine or spirits are in the mix. Braising liquid is traditionally stock and wine; however, beer emphasizes other flavors in meats. Stock emphasizes the meat flavor, while wine and beer diversify the profile. Wine works in any braise, increasing depth, nuance and acidity.