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 in the winter months. It’s comforting and impressive, but every 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 chanterelles. 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. A French Bordeaux or California Cabernet Sauvignon would be perfect to cook with and to drink. Remember choose something you’d want to drink and in that $10-15 price range, you don’t want to cook with something too nice.
So pour yourself a glass and get to cooking! Cheers!
Red Wine Braised Short Ribs
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.
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 mashed potatoes consist of a combination of 5 lbs. red potatoes and gold potatoes, quartered. I cut off any eyes, scrapes or scummy bits off the potatoes, but keep most of the skin, this is purely preference. I like the texture it adds, that, and I hate peeling potatoes, but feel free to peel away if that’s your jam. I boil the potatoes with a whole head of garlic, cloves separated and skins removed {I love this method because you get a mild garlic flavor that isn’t harsh or overpowering}. Drained and mashed into 1 whole stick {1/2 cup} of melted unsalted butter, 1/2 cup heavy cream and 1 {4 ounce} package of room temperature 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 1 1/2 teaspoons kosher salt and 1 teaspoon ground black pepper.
Savor and Enjoy!