Red Wine Braised Short Ribs

Red Wine Braised Short Ribs

Red Wine Braised Short Ribs is my comfort meal for any rainy day. Just add a glass of wine, a cozy couch, and a big bowl of these short ribs. With Spring in Montana it brings lots of rainstorms and today we’ve had nothing but this weird on and off again stormy weather. So this is totally appropriate and necessary for a day like today.

Not to mention it might be the last time I make them for the season. I always try to cook with the season and for some reason a big pot of braised short ribs just don’t have the same appeal in the middle of Summer like it does on a snowy cold day in the Winter.

 I typically braise my beef short ribs in beer, it deserves something a little heartier and Guinness gets the job done. If you haven’t already tried my Guinness Braised Short Ribs you need to get on that. But not before you try this recipe first. I do love that recipe and it is my go to for company, it’s comforting and impressive, but very once in a while I like to switch it up and I had an open bottle of Bordeaux to use up. Yes, sometimes there is such a thing as leftover wine at my house. This doesn’t happen often though.

I like to add the sauteed mushrooms last, I always feel like if it all cooks together the mushrooms get overcooked and soggy. When you saute them last they maintain their structure and meatiness. My favorite mushrooms to use in this recipe are cremini, baby bella or even morels. It all depends on what I have on hand.

This dish is so simple and so delicious to put together. Serve with some creamy mashed potatoes or even on top of some pasta.

Wine Pairing Recommendation: I highly suggest drinking what you cook with and you always want to cook with what you would want to drink. But when it comes down to it, I cooked with a leftover Bordeaux but served with a Cotes du Rhone. It’s what I love to drink and it paired beautifully. Always drink what you enjoy, not what’s expected.

Red Wine Braised Short Ribs

26 March, 2017
: 4-6 Servings
: 20 min
: 3 hr
: 3 hr 20 min
: Easy

Cooking with a hearty wine like Bordeaux leaves you with a velvety and flavorful sauce. I highly suggest you pair your dinner with what you cook with. Serve on top of creamy mashed potatoes and enjoy to your heart's content.

By:

Ingredients
  • 4 pounds Beef Short Ribs, about 6 large short ribs
  • Kosher Salt and Ground Black Pepper, for seasoning
  • 2 tablespoons Olive Oil
  • 2 tablespoons Butter
  • 1 whole Onion, chopped
  • 3-4 whole Carrots, peeled and sliced on bias
  • 6 whole Garlic Cloves, minced
  • 2 tablespoons Tomato Paste
  • 1 can {14.5 ounces} Diced Tomatoes
  • 1 cup Red Wine
  • 2 cups Beef Stock
  • 2 whole Bay Leaves
  • 1 package {8 ounces} Baby Bella Mushrooms, sliced
  • 1 tablespoon Cornstarch
  • 2 tablespoons Cold Water
  • Parsley, chopped for garnish
Directions
  • Step 1 In a large heavy bottomed pot, heat olive oil over medium high heat. Liberally season the short ribs with kosher salt and pepper. Sear all sides of short ribs in pot, about 2 minutes a side. Remove to a plate and set aside. Pour oil out of the pot and turn heat down to medium.
  • Step 2 Add butter to the pot, chopped onions and carrots. Saute for about 3-5 minutes until veggies are slightly tender. Add garlic and tomato paste. Stir to combine and cook until fragrant, about 30 seconds.
  • Step 3 Add the can of tomatoes with juice to pot. Stir in red wine. Deglaze and scrap any brown bits on the bottom of the pot.
  • Step 4 Add beef stock and bay leaves. Bring to a simmer. Add short ribs back to the pot and cover. Simmer on a consistent low temp for 3 hours.
  • Step 5 Every stove varies, but for me I have to keep it on a higher low setting. You want a continuous simmer so short ribs can braise and break down.
  • Step 6 Remove short ribs to a serving platter and continue to simmer the sauce while assembling. Fish out bay leaves and discard. In a separate pan heat 1 tablespoon olive oil over medium high heat. Add mushrooms and saute for 5 minutes until browned and tender. Top sauteed mushrooms on short ribs.
  • Step 7 Whisk together cornstarch and cold water in a small bowl until dissolved. Add cornstarch slurry into the sauce and stir until sauce is thickened. Turn heat off and spoon sauce over short ribs.
  • Step 8 Serve on top of mashed potatoes and garnish with chopped parsley. Enjoy!

 My creamy mashed potatoes consist of a combination of red potatoes and gold potatoes. Boiled with a whole head of garlic. Drained and mashed into 1 stick of melted butter, 1/4 cup heavy cream and 1 package of cream cheese. Mash together until creamy. {There was a key word there, MASH, do not whip your potatoes with a mixer, this makes them tough and glue like.} Season with kosher salt and plenty of black pepper.

This is literally the greatest mash potatoes ever. I won’t prepare them any other way and everyone always asks me how I get them so creamy.

Red Wine Braised Short Ribs

 Savor and Enjoy!



14 thoughts on “Red Wine Braised Short Ribs”

    • Hi Nina,
      You can, however it would require a lid or some sort of makeshift foil lid for braising. I often use my shallow Le Creuset pan and it works great. But lid is key to braising. Let me know how it turns out!

      Cheers,
      Victoria

    • Hi Sanna,
      You absolutely can! Just make sure you sear the short ribs first and saute the veggies before placing everything in the slow cooker on low for 8 hours. Save the cornstarch slurry for the last 30 minutes to thicken the sauce. Enjoy!!

  • I made this for dinner it was delish. I am going to be making this again for company. Must I add the carrots as I am making another dish that has carrots. I am afraid it will be over load

    • Hi Debbie, I’m glad you enjoyed! You can definitely omit the carrots for this dish. Let me know if you have any other questions. Cheers!

      • I am making these tommorow. I plan to slow cook them should I first do the sauce in a pot then transfer everything?

        • Hi Debbie, No need to do the sauce first because everything cooks together. Follow the instructions up to the point where you are sauteeing the veggies and just transfer seared short ribs and sauteed veggies to your slow cooker and cover with remaining ingredients through the mushrooms. Cook on low for 6-8 hours. Finish the last half hour with the cornstarch slurry to thicken the sauce. Serve as instructed and enjoy!

  • I’m making this tonight and could only find boneless short ribs. I’m curious how that affects the cooking time. Thanks! Will let you know the results.

    • Hi Beth, While I’ve never personally made cooked them bone out. I would think it wouldn’t affect the cooking time too much maybe adjust a half hour less but I would check them to see how tender they are. Cheers!

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