Can I make this in a slow cooker instead of the oven?

Yes, you can! Follow the recipe through reducing the wine, then transfer everything to a slow cooker and cook on low for 7-8 hours. You'll still want to sear the meat and reduce the wine on the stovetop first to develop those crucial flavors.

My sauce seems too thin. How can I thicken it?

If your sauce needs thickening after straining, return it to the pot and simmer uncovered until it reduces to your desired consistency. Alternatively, you can make a small amount of beurre manié (equal parts butter and flour mashed together) and whisk it in while the sauce simmers.

Can I use boneless short ribs for this recipe?

While boneless will work, bone-in short ribs are preferred because the bones add significant flavor and body to the sauce during the long cooking process. If using boneless, you might want to add a beef bone or two to the pot during braising.

Is there a non-alcoholic substitute for the wine?

For a non-alcoholic version, use additional beef broth with a tablespoon of balsamic vinegar and a tablespoon of brown sugar to mimic some of the complexity that wine provides. The flavor profile will be different but still delicious.

Red Wine Braised Short Ribs Recipe

Description

A rich, flavorful dish made from red wine braised short ribs, slowly cooked to tender perfection and accompanied by a luscious gravy. Perfect for a special dinner or a comforting meal.

Ingredients

Units Scale

Main Ingredients

- 4 – 5 pounds short ribs
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 tablespoons olive oil
- 2 large onions, peeled and cut into large chunks
- 2 whole garlic heads, tops cut off
- 3 large carrots, cut into large pieces
- 3 celery stalks, cut into large pieces
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 750 milliliter bottle dry red wine (Cabernet Sauvignon or other)

Herbs and Seasoning

- 1/4 bunch flat leaf parsley
- 8 fresh sprigs thyme
- 4 fresh sprigs rosemary
- 4 fresh sprigs oregano
- 2 bay leaves

Broth

4 cups beef broth

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Instructions

Prepare the short ribs: Cut the short ribs crosswise into 2-inch pieces, and season generously with salt and pepper.
Chop the vegetables: Roughly chop the vegetables. Keep in mind these won’t be eaten, as they’re used to flavor the sauce.
Sear the short ribs: In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides for about 7 – 8 minutes per batch. Avoid overcrowding the pan. Once browned, transfer the short ribs to a plate and set aside.
Prepare the base: Spoon out all but 4 tablespoons of the drippings from the pan. Add the garlic and cook over medium heat for 1 minute. Then, stir in the chopped vegetables and cook until softened, about 5 – 10 minutes. Add the flour and tomato paste, cooking for an additional 2 – 3 minutes.
Add the liquids: Pour in the wine and broth. Stir well until combined and allow to cook over medium heat until the mixture is reduced by half, about 20 minutes.
Preheat the oven: Preheat the oven to 350°F and position the rack in the center.
Add the short ribs and herbs: Turn off the stovetop heat and place the ribs into the Dutch oven. Add the parsley, thyme, rosemary, oregano, and bay leaves. Cover with a lid.
Braise the ribs: Place the covered Dutch oven into the oven and braise for 3 hours. Check on the ribs occasionally and stir gently, if needed.
Strain and serve: Once the ribs are tender, remove them from the oven. Use a slotted spoon to transfer the short ribs to a plate. Strain the vegetables and herbs through a colander, keeping the sauce. Add the ribs back to the Dutch oven and spoon the sauce over them. Serve with mashed potatoes or rice, accompanied by your favorite vegetables.

Notes

Read the recipe fully before beginning to ensure a clear understanding of steps.
Use a good quality drinking wine, such as Cabernet Sauvignon.
Avoid overcrowding the pan when browning the meat to prevent steaming, which could make it tough.
You can chop the vegetables into smaller pieces for easier cooking, but medium-sized chunks are easier to strain out.
The vegetables can be eaten but tend to become mushy after hours of cooking. Straining them leaves a rich, smooth gravy.
Fresh herbs enhance the flavor significantly, so use them if possible.
Store leftovers in an airtight container in the refrigerator for up to 3 – 4 days.
Reheat leftovers in the microwave, on the stovetop, or in the oven.
Leftovers can be frozen for up to 3 months.

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 2g
Sodium: 1250mg
Fat: 45g
Saturated Fat: 18g
Unsaturated Fat: 23g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 30g
Cholesterol: 110mg