Red Wine Braised Short Ribs

If you weren’t already sure about how easy and delicious Red Wine Braised Short Ribs can be, consider this classic and straightforward recipe the perfect place to start. The ultimate hands-off, do-ahead dinner, this is done on the stovetop in a large Dutch oven, but can also be popped in the oven if you prefer.

Short ribs require long periods of cooking in order to break down the connective tissues in the meat and make the meat tender. This is a great comfort food dish to start early in the day and then let it slowly braise until dinnertime.

Red Wine Braised Short Ribs are the ultimate hands-off, do-ahead dinner. This recipe is comfort food at its best. And it's surprisingly easy to make! | www.grownupdish.com

Short ribs are a cut of beef taken from the brisketchuckplate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlaid by meat which varies in thickness. When purchasing short ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.

Serve the short ribs over mashed potatoes, cauliflower mash, creamy grits or noodles. You want to put them on a base of something that will soak up all of the yummy sauce.

Try this yummy Braised Short Rib recipe and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.

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Red Wine Braised Short Ribs are the ultimate hands-off, do-ahead dinner. This recipe is comfort food at its best. And it's surprisingly easy to make! | www.grownupdish.com

 

 

 

 

 

 

 

 

 

 

 

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Red Wine Braised Short Ribs are the ultimate hands-off, do-ahead dinner. This recipe is comfort food at its best. And it's surprisingly easy to make! | www.grownupdish.com

Red Wine Braised Short Ribs


  • Author: jzmcbride

Description

Red Wine Braised Short Ribs are the ultimate hands-off, do-ahead dinner. This recipe is comfort food at its best. And it’s surprisingly easy to make!


Ingredients

  • 2 pounds whole beef short ribs (bone-in)
  • salt and pepper
  • 1/4 cup all-purpose flour
  • 6 slices pancetta or bacon, chopped
  • 2 tablespoons olive oil
  • 1 extra large yellow onion, chopped
  • 4 carrots, chopped
  • 6 large garlic cloves, chopped
  • 2 cups red wine
  • 2 cups beef broth or beef bone broth
  • 2 tablespoons tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1/3 cup low-sodium soy sauce or coconut aminos

Instructions

  1. Generously salt and pepper short ribs on all sides, then dredge in flour.
  2. In a large dutch oven, cook pancetta (or bacon) over medium heat until crispy.
  3. Remove pancetta with a slotted spoon, and set aside. Do not discard the grease.
  4. Add olive oil to pan with the pancetta grease, and raise heat to high.
  5. Brown ribs on all sides, about 1 minute per side.
  6. Remove ribs and set aside. Turn heat to medium.
  7. Add onions and carrots to pan and cook until the onions are tender. Add garlic.
  8. Pour in wine, and scrape the bottom of pan to release the browned bits.
  9. Bring to a boil, then add broth, 1/2 teaspoon salt, about 1/4 teaspoon of freshly ground black pepper, and soy sauce (or coconut aminos).
  10. Mix, taste and add more salt if needed.
  11. Turn the heat to low (as low as you can go!). Add ribs and pancetta back into the liquid.
  12. Put the lid on and cook for at least 2 hours. (I prefer to cook them 4 to 5 hours.)
  13. At this point, if you prefer, you can stick the whole thing in the oven and bake the ribs for 3 hours at 325 degrees.
  14. Ribs should be fork-tender and falling off the bone. Allow to sit for about 20 to 30 minutes, lid on, before serving.
  15. At the last minute, skim fat off the top of the liquid. (You can also refrigerate the mixture for a few hours or overnight, remove solid fat from the top, and then reheat before serving.)

Notes

Serve the short ribs over mashed potatoes, cauliflower mash, creamy grits or noodles. You want to put them on a base of something that will soak up all of the yummy sauce.

For gluten-free version – substitute coconut flour for all purpose flour and  coconut aminos for of soy sauce.

Freeze leftovers in the sauce.

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