Before plunging into the depths of braised beef short ribs in red wine sauce, let’s chat about what you can pair with this dish. The right accompaniments can elevate your meal from great to unforgettable, bringing out the richness and depth of the short ribs. First, consider classic creamy mashed potatoes.
The buttery texture soaks up the rich red wine sauce beautifully, making each bite a savory delight.
Garlic bread is another perfect side. It’s ideal for mopping up any remaining sauce, and who doesn’t love the combination of crispy, buttery bread with garlic? For some freshness, steamed broccoli or green beans provide a pop of color and nutrients, with their slight crunch offering a nice contrast to the tender beef.
A fresh salad, especially one with mixed greens and a light vinaigrette, can balance out the richness of the short ribs, providing a refreshing bite.
If you’re in the mood for something a little different, polenta—whether creamy or grilled—is a delightful alternative. You could even sprinkle some cheese on top for extra flavor. Now that we’ve got our sides sorted, let’s dive into this culinary adventure!
Braised beef short ribs in red wine sauce is a classic dish that originated in various cultures worldwide, but it holds a special place in Italian cuisine. The term “braising” refers to a cooking method that combines both wet and dry heat.
First, the beef is seared in a hot pan to develop a beautiful crust. Then, it’s slowly cooked in a rich mixture of red wine, broth, and aromatics until it becomes fork-tender.
This dish allows the flavors to meld beautifully over a slow cooking period. The result is a tender, juicy piece of beef covered in a heavenly sauce. Trust me; it’s a meal that’ll make you feel like a gourmet chef without having to step foot in a fancy restaurant.
Imagine slicing through a piece of beef that’s so tender it practically melts in your mouth. The first bite is savory, enriched by the robust flavor of red wine, complemented by the earthiness of thyme and bay leaves.
The hint of smoked paprika adds a delightful warmth, while the sweet notes from the onions and carrots balance everything out.
Each element contributes to a complex flavor profile. The depth you get from the wine perfectly harmonizes with the beef, making it a dish you won’t forget anytime soon. Pair it with your choice of sides, and you have a plate that speaks volumes.
Let’s gather our ingredients before we jump into cooking. Here’s what you’ll need:
Now let’s bring this enticing recipe to life! Follow these steps carefully to ensure a delightful outcome.
Start by rinsing the beef short ribs under cold water. Pat them dry with paper towels, which helps in achieving that beautiful sear later.
Season them generously with salt and pepper on all sides. This simple act not only flavors the meat but also helps to form a nice crust.
In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the short ribs, ensuring not to overcrowd the pot.
Sear for about 3-4 minutes on each side until they achieve a rich brown color. This step is crucial for flavor. Remove the ribs and set them aside.
In the same pot, add the diced onion, garlic, celery, and carrots. Sauté for about 5-7 minutes until the veggies start to soften and the onion is translucent. This brings out their natural sweetness.
Pour in the red wine, scraping the bottom of the pot to release those flavorful brown bits (also known as fond).
Simmer for about 2-3 minutes, allowing the alcohol to evaporate and the sauce to concentrate. Ah, the aroma is where the magic starts!
Return the short ribs to the pot. Add in the beef broth, Worcestershire sauce, tomato paste, thyme, bay leaves, and smoked paprika. Give everything a gentle stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 2-3 hours.
If you’re up for it, you can transfer everything to a 325°F (160°C) oven instead. The key here is low and slow; this tenderizes the beef and infuses all those flavors.
Once done, remove the pot from the heat. Let the ribs rest for 15-20 minutes. This not only cools them slightly but also helps to continue the cooking process gently.
When you're ready, serve the beef short ribs atop a bed of creamy mashed potatoes or polenta, drizzling that glorious sauce over the top.
To ensure your dish stands out, consider these tips:
Storing this delicious meal properly is a breeze.
Sometimes you don’t have all the ingredients on hand, or you might prefer other flavors. Here are a few substitutes you can consider:
There you have it—braised beef short ribs in red wine sauce explained in detail. This dish is more than just a meal; it's a heartfelt experience that brings warmth and comfort, perfect for any gathering or a special night in.
I hope you’ve learned something new and feel inspired to give this recipe a try.
Cooking is a journey, and sharing good food with those you love is one of life’s greatest pleasures. So roll up your sleeves and let’s create something magical together. Trust me, once you’ve tasted this dish, you’ll be back at it again in no time. Enjoy!
On a chilly evening, there’s something undeniably comforting about a plate of braised beef short ribs in red wine sauce. The aroma fills the kitchen, wrapping you in warmth like a cozy blanket.
I remember the first time I made this dish—it was a rainy Sunday, and I was in the mood for something hearty. Little did I know, it would quickly become a household favorite.
When you hear about short ribs, you might think they could be complex or intimidating. But let me assure you, they’re not! With just a few steps and the right ingredients, you can create a dish that impresses everyone at dinner. Stick with me, and I promise we’ll create something memorable together.
Start by rinsing the beef short ribs under cold water. Pat them dry with paper towels, which helps in achieving that beautiful sear later.
Season them generously with salt and pepper on all sides. This simple act not only flavors the meat but also helps to form a nice crust.
In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the short ribs, ensuring not to overcrowd the pot.
Sear for about 3-4 minutes on each side until they achieve a rich brown color. This step is crucial for flavor. Remove the ribs and set them aside.
In the same pot, add the diced onion, garlic, celery, and carrots. Sauté for about 5-7 minutes until the veggies start to soften and the onion is translucent. This brings out their natural sweetness.
Pour in the red wine, scraping the bottom of the pot to release those flavorful brown bits (also known as fond).
Simmer for about 2-3 minutes, allowing the alcohol to evaporate and the sauce to concentrate. Ah, the aroma is where the magic starts!
Return the short ribs to the pot. Add in the beef broth, Worcestershire sauce, tomato paste, thyme, bay leaves, and smoked paprika. Give everything a gentle stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 2-3 hours.
If you’re up for it, you can transfer everything to a 325°F (160°C) oven instead. The key here is low and slow; this tenderizes the beef and infuses all those flavors.
Once done, remove the pot from the heat. Let the ribs rest for 15-20 minutes. This not only cools them slightly but also helps to continue the cooking process gently.
When you're ready, serve the beef short ribs atop a bed of creamy mashed potatoes or polenta, drizzling that glorious sauce over the top.
Servings 5
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I’m Crystal Ivers, a registered dietitian and the creator of Easy Family Meal. Living in Chicago with my family, I’m passionate about helping busy families create simple, nutritious, and delicious meals. Through my blog, I share easy-to-make recipes and practical tips to make family mealtime enjoyable and stress-free.