Braised Bonein Beef Short Ribs with Red Wine Reduction

Recipe Introduction

Quick Hook

Ever had one of those days where only serious comfort food will do? Honestly, these bone in beef short ribs are it .

We're talking melt-in-your mouth, savory goodness. Trust me, this recipe will be your go-to for special occasions.

Brief Overview

Braised short ribs have been gracing tables for ages. Rooted in classic French techniques, this dish represents the best of simple ingredients.

This recipe is a medium difficulty. It requires around 3.5 to 4 hours total. Expect to feed about 4 to 6 people!

Main Benefits

These braised beef short ribs are packed with protein and collagen, which means good things for your skin and joints.

Alright, let's whip up a storm worthy of a Michelin star chef, shall we? Here are 10 designed to make your "bone in beef short ribs" recipe the talk of the internet, even better than when Mary Berry left Bake Off!

These are perfect for a Sunday roast. They are even great for a cozy dinner party. What makes these so special? The red wine reduction sauce.

Making the Magic: Let's Talk Ingredients

To make the best beef short ribs , you’ll need the following: 3 lbs of bone in beef short ribs , 2 tablespoons of olive oil, 1 large yellow onion, 2 carrots, 2 celery stalks, 4 cloves of garlic, 1 bottle (750ml) of dry red wine.

You also need 4 cups of low-sodium beef broth, 2 tablespoons of tomato paste, 2 sprigs of fresh rosemary and thyme, 1 bay leaf, 1 tablespoon of all-purpose flour (optional), salt, and pepper.

Don't skimp on the wine! A good Cabernet Sauvignon or Merlot will really add depth. If you use juice for substitution, you can have the short ribs with vegetables as well, to get more nutrients in your diet.

Using a Dutch oven for Dutch oven short ribs is also crucial for the perfect cooking environment.

The Secret is in the Braise

The key to fall off-the-bone short ribs is low and slow cooking. You know, the kind that makes your house smell amazing for hours.

It's all about patience, my friend. I learned that the hard way when I tried to rush the process once.

Believe me, it's worth the wait!

Ingredients & Equipment: Let's Get Cooking!

Alright, let's whip up these braised beef short ribs ! To make the best comfort food short ribs , we need the right stuff.

Nothing fancy, just good quality ingredients. Honestly , the better the ingredients, the better the taste. Here’s what you need to make this beef short ribs recipe .

Main Ingredients for the Magic

• Bone-in beef short ribs: 3 lbs ( 1.36 kg ), about 2-3 inches thick. Look for well marbled ribs. The marbling equals flavour.
• Olive oil: 2 tablespoons ( 30 ml ). Any kind will do.
• Yellow onion: 1 large , chopped. Don't stress too much about perfect dicing.
• Carrots: 2 , peeled and chopped. Again, rustic is fine.
• Celery stalks: 2 , chopped. This trio is the base of flavour.
• Garlic: 4 cloves , minced. Because garlic makes everything better.
• Dry red wine: 1 (750 ml) bottle (like Cabernet Sauvignon or Merlot). Don't use anything you wouldn't drink.
• Beef broth: 4 cups ( 946 ml ), low sodium. This helps control the salt.
• Tomato paste: 2 tablespoons . Adds depth.
• Fresh rosemary: 2 sprigs . Smells divine!
• Fresh thyme: 2 sprigs . Complements the rosemary perfectly.
• Bay leaf: 1 . A classic.
• All-purpose flour: 1 tablespoon (optional, for thickening).
• Salt and freshly ground black pepper: to taste. Don't be shy!

The most critical ingredient is the bone in beef short ribs themselves. Look for ribs with good marbling and a decent amount of meat on the bone.

That's what makes them fall off-the-bone short ribs .

Spice It Up! Seasoning Notes

For seasoning, we are aiming for a classic flavour profile. Rosemary and thyme are essential. They add a lovely herbaceousness.

A bay leaf adds subtle depth. Salt and pepper are a must, of course. For that added flavour:

• A touch of Worcestershire sauce or balsamic vinegar will go a long way.
• Don't have fresh herbs? Dried work in a pinch. Use about 1 teaspoon of each.

Equipment Needed (Keep It Simple)

You really don't need much to get this gourmet short ribs recipe started.

• A Dutch oven . A heavy bottomed pot with a lid works too.
• Tongs. For searing the ribs.
• Measuring cups and spoons. Standard stuff.
• Cutting board and chef's knife. For chopping veggies.

That's it! Seriously. No fancy gadgets required. Let's get braising these dutch oven short ribs for the best beef short ribs !

Braised Bone-In Beef Short Ribs: The Ultimate Comfort Food

Alright, let's whip up some bone in beef short ribs ! I swear, nothing beats this dish on a chilly evening.

It's the epitome of comfort food short ribs . Honestly, it feels like a warm hug in a bowl. We're talkin' fall off-the-bone tenderness and a sauce so rich, you'll want to lick the plate clean.

This is how to make gourmet short ribs recipe .

Prep Steps: Getting Your Ducks in a Row

First things first, mise en place is your best friend. Chop your onion, carrots, and celery. Mince the garlic. Got your red wine and beef broth ready? Good! Season those beautiful bone in beef short ribs generously with salt and pepper.

Don't be shy! It really brings out the flavor.

Essential mise en place

Time saving organization tips

Safety reminders (if applicable)

step-by-step: From Sear to Succulent

1. Pat the beef short ribs recipe dry and season generously with salt and pepper.
2. Sear the ribs in olive oil in your Dutch oven over medium high heat. Brown them on all sides. This is key for flavor.
3. Sauté the onions, carrots, and celery for about 5- 7 minutes . Add garlic, cook for another minute.
4. Deglaze with your red wine , scraping up all the yummy browned bits. Simmer for 5 minutes .
5. Add the beef broth , rosemary, thyme, and bay leaf. Return the ribs. Braise in a 325° F ( 163° C) oven for 3-3. 5 hours .
6. Remove ribs. Strain the sauce and reduce until thickened. Add slurry if you want it thicker.

Critical temperature points

Visual cues for doneness

Numbered instructions (5-8 steps maximum)

Pro Tips: Secret Weapons for Rib Nirvana

• Don't overcrowd the pan when searing! This is vital to getting them browned properly, and developing flavour..
• Patience is key. Low and slow is how you achieve that fall off-the-bone short ribs magic.
• Make it ahead! Braised short ribs actually taste better the next day.

Common mistakes to avoid

2-3 expert techniques or shortcuts

make-ahead options (if applicable)

So there you have it. The secret to braised beef short ribs that are simply divine! Give it a go and let me know what you think.

I can guarantee you'll be coming back for more of these slow cooked short ribs . These would be the best beef short ribs you will ever cook with a red wine reduction sauce .

And that's the tea, sis!

Recipe Notes For The Best Bone In Beef Short Ribs Ever!

So, you're about to tackle bone in beef short ribs ? Ace! I promise you, it's easier than it looks.

Just follow these little nuggets of wisdom, and you'll be golden. Honestly, it's all about the low and slow cook.

Serving Suggestions: Level Up Your Dinner Game

Alright, let's talk plating! You know, first impressions and all that jazz? For plating and presentation ideas, think rustic charm.

I usually serve my fall off-the-bone short ribs over creamy mashed potatoes or polenta, with a sprig of rosemary for that "chef's kiss" effect.

Complementary sides? Roasted root vegetables like carrots and parsnips are banging. And don't forget a full bodied red wine, perfect for that red wine reduction sauce .

Storage Tips: Keepin' It Fresh

Refrigeration guidelines are pretty straightforward. Just pop the braised beef short ribs in an airtight container. They'll be good for up to 3 days in the fridge.

Freezing options? Absolutely! These bad boys freeze like a dream. Just let them cool completely, then wrap them tightly in cling film before freezing.

Reheating instructions are easy: Reheat it gently in a pot on the stove until warmed through, or you can also use the microwave at medium.

Variations: Mix It Up!

For dietary adaptations, serve the comfort food short ribs with mashed cauliflower instead of potatoes for a lower carb option. Still scrumptious, I promise.

For seasonal ingredient swaps, try adding butternut squash or sweet potatoes to the braising pot in the autumn. Trust me, the flavour it's really good.

Nutrition Basics: A Little Bit of Goodness

These gourmet short ribs recipe are packed with protein. It's what your body needs to repair tissue and keep you feeling full.

The red wine also contains antioxidants. It's been linked to heart health, but everything in moderation. Remember that these beef short ribs recipe are high in calories and fat.

Listen, cooking Dutch oven short ribs should be fun! Don't stress about perfection. Just relax, enjoy the process, and you'll end up with some seriously amazing food. You got this!

Frequently Asked Questions

What's the best way to ensure my bone in beef short ribs are fall off-the-bone tender?

Patience, my friend, patience! The key is a low and slow braise. Aim for a consistent temperature around 325°F (163°C) and let them simmer away in that rich braising liquid for at least 3 hours, or even longer. Just like a good cuppa, don't rush it!

Can I use a different cut of meat if I can't find bone in beef short ribs?

While bone-in beef short ribs are ideal for this recipe because of their rich flavor and connective tissue that breaks down during braising, you could try using boneless short ribs. However, the cooking time might need to be adjusted, and the final dish won't have quite the same depth of flavor.

Think of it as swapping Earl Grey for a builder's tea still good, but not quite the same!

What kind of red wine is best for braising bone in beef short ribs? Is there a cheaper alternative?

A dry red wine like Cabernet Sauvignon, Merlot, or a Côtes du Rhône works beautifully. These wines have enough body to stand up to the rich beef. If you're on a budget, a more affordable Cabernet Sauvignon will do the trick, or you could even use a dry red grape juice if you're avoiding alcohol.

Just be sure it's something you'd be happy to drink a glass of - the flavor will infuse into the ribs!

How can I store leftover braised short ribs, and how long will they last?

Leftover braised short ribs can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavor actually improves overnight as the ribs continue to marinate in the sauce. To reheat, gently warm them in a saucepan over low heat or in the oven until heated through.

They're even quite good on a sandwich the next day, if you fancy a bit of a treat!

Is there anything I can do to make this bone in beef short ribs recipe healthier?

Absolutely! You can trim any excess fat from the short ribs before searing, and skim the excess fat from the braising liquid before reducing it into the sauce. Serving with mashed cauliflower instead of potatoes or adding plenty of green vegetables will also lighten the dish. It's all about balance, innit?

My braising liquid didn't thicken up nicely. What can I do?

No worries, that happens! The easiest fix is to make a cornstarch slurry. Mix a tablespoon of cornstarch with two tablespoons of cold water until smooth, then whisk it into the simmering sauce. Let it bubble away for a minute or two until it thickens.

Just like adding custard powder to a wobbly trifle, it'll do the trick!