Rich, hearty and cozy, this recipe for braised short ribs checks all the boxes. Even better, it’s perfect for company.
You might already have a go-to recipe for a hearty beef dish. This beef stew from the archives is mine. Made with humble ingredients, beef mechado was a regular on the table growing up and it remains one of my comfort food favorites. Maybe because it was considered everyday food, I never regarded beef mechado as company-worthy, so I have turned to other recipes over the years when entertaining friends.
This recipe for red wine braised short ribs is the one I’ve used for the past few years. While just as hearty, comforting and easy to prepare as my childhood beef stew, the rich, dark, wine-based sauce and fall-off-the-bone short ribs deems it worthy of a dinner party. The original recipe was from the late Anne Burrell (of Food Network fame)–I have simply made adjustments to tailor it to our tastes but the heart of soul of this dish are all hers.
What first attracted me to Ms. Burrell’s braised short ribs was her more conservative use of red wine. I know it’s an important component here but if a dish is too wine-forward and overpowers the other ingredients, I have a hard time loving it. Instead of calling for an entire bottle, the original recipe uses a combination of wine and water, the latter of which I replace with chicken stock. I also cut back on the tomato paste (still a generous amount), maybe for the same reason I prefer less wine, to reduce the acidity in the dish.
The best part about this recipe, for me, is that the aromatics are more than just a flavoring agent–the garlic, onion, carrot and celery are pureed and browned, and during their time in the oven, they become part of the sauce, thickening it and making it more substantial. I use a little more than called for in the original recipe so the sauce is almost its own side dish with the extra vegetables.
Low-and-slow braised dishes always taste better the next day so this works especially well for a party since you can make it the day before you plan to serve it. Even better, season the short ribs with salt and store them in the refrigerator overnight to optimize their flavor. Another adjustment I’ve made to the recipe is to lower the oven temperature after the first hour of the cook time. After just 2 1/2 hours, my ribs are falling off the bone but of course, the total cook time will vary based on the size of the meat you use.
Here, I’ve served the short ribs with mashed cauliflower (my recipe here) but any number of sides would work just as well. Even a simple salad and a loaf of crusty bread to mop up the rich, flavorful sauce wouldn’t elicit any complaints from your guests. I’ve also recently served this dish with my gratin Dauphinois and roasted asparagus. These polenta fries would make a nice side, too.
If you’re still on the hunt for a braised short rib recipe this gets my recommendation. Try the original recipe or make adjustments as I have done to make it your own. And if you’re still a budding cook, I assure you this one is easy to follow and finally, if you want to give it a chance but are reluctant to commit by using a premium cut of beef, I’ve tried it with beef chuck with very good results, too. Ms. Burrell has given us a winner.
Red Wine Braised Short Ribs
Rich, hearty and cozy, this recipe for braised short ribs checks all the boxes. Even better, it's perfect for company.
Ingredients
- 8 English-style bone-in short ribs (about 5 pounds)
- 1 large onion, roughly chopped
- 3-5 ribs celery, roughly chopped
- 2 carrots, roughly chopped
- 2 cloves garlic
- 9 ounces tomato paste (See note)
- 2 cups red wine (See note)
- 2 – 3 cups chicken stock (See note)
- 1 bunch fresh thyme (tied in kitchen twine)
- 2 bay leaves
- salt
- olive oil
Instructions
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Preheat your oven to 375ºF. Season the short ribs with salt. Puree the vegetables-garlic, onion, carrots, celery–until smooth or in very fine chunks, your choice. Set aside.
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In a dutch oven large enough to accommodate all the ingredients (I use a large roasting pan) heat olive oil over med-high heat and brown the meat, about three minutes on each side. You may need to do this in batches so as not to crowd your pot. Transfer to a platter and set aside.
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If you have rendered fat from the short ribs in the pot, pour it out and add a few tablespoons of olive oil. Cook the pureed vegetables, season with salt and cook until they start to caramelize (when you see brown bits at the bottom of the pan). Stir occasionally and cook for seven to eight minutes, to encourage more browning. Adjust the heat to medium if necessary to prevent burning.
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Add the tomato paste and cook as above, allow to brown, stirring occasionally, about five minutes.
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Add the wine, deglaze the pot, loosening the brown bits that have stuck to it. Allow the wine to reduce by half, adjusting the heat, if necessary.
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Add the short ribs back to the pan, two cups of stock, thyme, bay leaves. There should be enough liquid to almost cover the meat. Cover your dutch oven (or if using a roaster like I do, cover with aluminum foil) and place it in the oven. The cook time will be 2 1/2 to 3 hours. After the first hour, I lower the oven temperature to 325ºF. Check the meat every hour to see if the pot needs more liquid. You can turn the meat over halfway through the cook time but I have found it's not absolutely necessary. My cook time is usually under three hours, about 2:40 – 2:45.
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Serve the meat with the braising liquid and your choice of sides. This dish is better the next day.
Recipe Notes
Tomato Paste: the original recipe calls for 1 1/2 cups (12 ounces). You can use the original amount or reduce by an amount you like.
Red Wine: the original recipe calls for 2-3 cups.
Chicken Stock: You can hold back using the third cup of stock (or you can sub with just water) until the last half of the cook time, if you feel it needs it.
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