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.

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed.

Using a leave-in probe thermometer like ChefAlarm^® will help us know when to take the meat from the oven. Ribs like these won't be done until they hit a temperature of about 203°F (95°C), so stick the probe into the thickest part of the largest rib and set the high-temp alarm.

Choosing the right cut of short rib:

Look for well-marbled, bone-in short ribs with a good amount of meat versus fat. This marbling adds flavor and keeps the meat moist during the cooking process. Opt for bone-in ribs as they contribute to the richness of the dish and provide additional depth to the braising liquid.

“The tenderness that braising creates really calls for a softer wine like an Argentinian malbec or Australian shiraz.” He also likes carmenère with lamb because its spiciness plays off the meat's gamey and herbaceous quality.

Choose a bold red wine that you'd enjoy drinking–I found a great, full-bodied merlot from the pacific northwest. Barolo, Cabernet Sauvignon, and Syrah would all also be great options. Beef stock. For best results, definitely use homemade here.

Short ribs that are cooked completely submerged in liquid will come out with a thin, watery sauce, while those cooked in just a thin layer of liquid—enough to provide a moist environment under your Dutch oven's lid—will produce a rich, flavorful sauce.

It can be broth, wine, beer, or any other flavorful liquid. The broth is a good all-purpose liquid, as it is flavorful and adds moisture to the meat. Wine can also be used, and it will add a deep flavor to the braised dish.

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.

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.

Why are my braised short ribs chewy? ›

If your ribs are chewy, you either forgot to remove the membrane from the back of the ribs or you didn't cook them long enough. If your ribs are dry, you likely cooked them too hot and fast.

When the rib bone is cut into a 3-to-6-inch (7.6 to 15.2 cm) length, left as a section of meat (a "plate") containing three or four ribs or cut into individual ribs with meat attached, the short rib is known as an "English cut". They may also be known as barbecue ribs, braising ribs, or fancy cut ribs.

Immediately after adding oil, add the beef ribs. Place them face down on the meat side (not the bone side). Make sure they are not on top of each other and they are fully touching the bottom of the pan.

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.

Designed as a wintertime indulgence, our Cabernet Braised Short Ribs Off-the-Bone recipe is an elevated beef stew. 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.

Pick the Right Braising Liquid

For a braise, you want a mixture of wine and stock. Pick a rich red wine to braise beef and pork, or if you are making classic coq au vin. A lighter white wine works well with other braised chicken dishes or fish stews. Place the protein in the pot, then add the liquid.

These are the kind of red wine–braised beef short ribs you'd find at a good restaurant: meltingly tender meat glazed in a perfectly balanced, glossy sauce that tastes deeply of wine and beef.

This braised short ribs recipe has fans. “This has been my go-to recipe for short ribs for as long as I can remember,” says one commenter, “it never fails.” It's an ideal dish for entertaining since short ribs are even better when allowed to rest overnight to reheat the following day.