Hello friends! Welcome to Djalali Cooks. Today we are making Red Wine Braised Short Ribs. I am really excited to share this recipe with you. Not only is it a perfect Sunday supper, but with a very different Thanksgiving on our horizon, it would be a great alternative to a big turkey dinner. I have adapted this recipe from Bon Appétit.
The Short Ribs
Preheat your oven to 350 degrees. On a sheet tray, generously salt and pepper all sides of your short ribs and set them aside. Get your Dutch Oven heating with three tablespoons of grapeseed oil over medium-high heat. Work in batches and brown all sides of the ribs and then set them aside.
Once you’ve browned all your short ribs, pour off all but about 3-4 tablespoons of the fat and add your onions, carrots and celery. Cook the onion mixture, stirring occasionally until the onions are translucent and begin to brown.
Then add 3 tablespoons of flour and 1 tablespoon of tomato paste and stir well to combine. Continue cooking and stirring until the tomato paste and flour are fully incorporated.
Red Wine Reduction
Add one (750 ml) bottle of red wine. Cabernet Sauvignon is a good dry wine to use.
Nestle the browned short ribs into the mixture, so that the the ribs are below the surface of the wine. Bring the mixture to a boil, then reduce the heat to medium-high and simmer until the red wine is reduced by half.
The original recipes says this wine reduction phase would be about 25 minutes. In total, to get my red wine to reduce by half took 1 hour.
After the wine has reduced by half, add the fresh herbs and 4 cups of beef stock. I am using beef bone broth. Don’t bother to peel or separate your garlic. Instead, just cut it in half around the middle and toss it in. All of the veggies, herbs and garlic will be strained off and discarded after cooking is complete.
Bring to a boil and cover. Place a sheet tray on the rack in your oven and very carefully place the heavy pot of boiling stew on to the sheet tray in the oven. Set a timer for two hours. Then go about your business for about an hour and a half.
You can make whatever you like to accompany your short ribs; mashed potatoes, noodles, wild or white rice, or cauliflower rice. When you have about 30 minutes remaining on your short ribs, make your desired side according to the package directions. I am going with polenta, which I have included in the recipe card.
It’s a very happy moment when you pull the Dutch Oven out and take off the lid. The comforting aroma of the stew cooking away has whet your appetite, and it’s so rewarding to open that lid and see a beautifully reduced stew and tender, deeply flavored meat.
Remove the short ribs from the pot and set aside. Place a strainer over a batter bowl – a large 8-cup Pyrex is perfect for this – and carefully pour the sauce and veggies into the strainer. Discard the veggies and skim the fat off the top of the sauce. I have no patience for skimming hot fat off of hot sauce. My solution is to use a turkey baster to pull up sauce from the bottom and collect that sauce into a smaller measuring cup to pour over the finished dish. Taste the sauce and add more salt if desired.
Plate it up!
Add your side to the plate, place a couple short ribs on top and pour the sauce over the top.
Red Wine Braised Short Ribs is a deeply satisfying dish, especially on a cool fall or winter evening. Not just because you spent hours preparing and cooking, although that does make it quite enjoyable. But also because, I think this is a comfort food we can all get behind. The short ribs are tender and rich, the sauce is velvety and perfectly seasoned. It’s like a restaurant version of pot roast.
Thank you everyone for joining me today! I hope you give Red Wine Braised Short Ribs a try. It’s really worth the time. You can follow me on Instagram, Pinterest and facebook. If you like some greens with your short ribs, check out my Fall Harvest Salad. Also, if you haven’t already, please subscribe to Djalali Cooks to be notified of new posts and to get unpublished content! Take care and be well, xo Kelly
Red Wine Braised Short Ribs with Polenta
Take your Sunday pot roast to a new level with short ribs and a deeply flavored red wine reduction.
- 3-3.5 lbs Short Ribs, cut crosswise, into 2" pieces
- Kosher Salt and Black Pepper to taste
- 3 tbsp vegetable oil (or grapeseed oil)
- 2-3 medium Onions, chopped
- 2 Ribs of Celery, chopped
- 3 medium Carrots, chopped
- 3 tbsp. All Purpose Flour
- 1 tbsp. Tomato Paste
- 1 750 ml. Dry Red Wine, like Cabernet Sauvignon
- 10 sprigs Flat Leaf Parsley
- 8 sprigs Thyme
- 4 sprigs Oregano
- 2 sprigs Rosemary
- 2 fresh or dried Bay Leaves
- 1 bulb of Garlic, cut in half crosswise
- 4 cups Beef Stock or Beef Bone Broth
- 4 cups Water
- 1 tsp. Kosher Salt
- 1 cup Polenta
- 2 tbsp. Butter or 1/4 cup Heavy Cream (optional)
- Grated Parmesan (optional)
Preheat oven to 350°.
Season all sides of short ribs with salt and pepper.
Heat oil in a large Dutch oven over medium-high. Working in batches, brown short ribs on all sides. Transfer short ribs to a plate.
Pour off all but 3 tbsp. drippings from pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned.
Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.
Stir in wine, then add short ribs.
Bring to a boil; lower heat to medium and simmer until wine is reduced by half.
Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
Cook until short ribs are tender, 2–2½ hours.
Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard.
Season sauce to taste with salt and pepper.
Bring 4 cups water with 1 tsp. salt to boil.
Add 1 cup polenta and stir often for 10 minutes.
Cover pot, reduce heat to low and simmer for 35 minutes, stirring every 10 minutes.
Stir in 2 tbsp. butter, or a 1/4 cup of heavy cream. Add grated parmesan if desired. Season with more Kosher Salt to taste.