Braised Short Ribs with Rosemary Sauce
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The holiday season calls for comfort food and entertaining. Braised beef short ribs with a red wine sauce are the perfect comfort food recipe that is great for a family meal or a hosted dinner party.
Colder weather always has me wishing for comfort food with big flavors. Red cooking wine braised beef is perfect for your winter cravings and is perfect for any meal: from dinner with family to a dinner party you are hosting for friends.
What is braised beef?
Braising means you first brown the beef in oil. Then, you cook it in a small amount of liquid in a pan with a tight lid. You can braise in the oven or on the stove top. The long, slow cooking time helps turn tougher beef cuts into fork-tender dishes.
Ingredients for Braised Short Ribs with Red Wine Rosemary Sauce
- Oil – Choose a neutral oil that does well with higher heat.
- Boneless Short Ribs
- Salt and pepper
- Aromatics – Onion, Carrots, Celery, and Garlic
- Red Wine
- Fresh Herbs – Rosemary and Thyme
- Tomato Paste
- Butter
- Flour
For this recipe, I use a red cooking wine found at most local grocery stores. I had sent someone to the store who was not familiar with wine at all and felt more comfortable choosing this than trying to select something from the wine section. You can substitute your favorite dry medium bodied red wine in place of it with great results.
How to Make Braised Red Wine Short Ribs
So, a lot of people ask me how to cook short ribs. I tell them that braising is so perfect because it will make them fork tender and, just like in this recipe, they will be cooked low and slow allowing them to soak up so much flavor.
The first step to successful braised short ribs is searing them over high heat first. This helps lock in flavor. Then, sauté your aromatics before adding the liquids and other ingredients. Return the seared short ribs to the pot and let cook.
Once the braised short ribs are cooked, I shred the meat with forks and serve it over creamy polenta or mashed potatoes. Just be sure to scoop up some of the delicious red wine cooking sauce and drizzle over the finished plate.
More Great Recipes with Wine:
- Pork Loin with Wine and Herb Gravy
- Lobster Corn Chowder with Sherry
- Slow Cooker Beef and Barley Soup
- Bold & Smoky Pepper Marsala Pasta
If you make this braised short ribs recipe or any other recipe from the blog, I’d love to hear about your experience. Let me know in the comments or snap a photo and tag it #MySuburbanKitchen on Instagram or Twitter.
Braised Short Ribs with Red Cooking Wine and Rosemary Sauce
Ingredients
- 2 Tablespoons avocado oil
- 3-4 pounds boneless short ribs
- Salt and pepper
- 1 onion finely chopped
- 3 carrots finely chopped
- 3 celery stalks finely chopped
- 6 garlic cloves minced
- 2 cups Red Cooking Wine
- 2 cups water
- 4 fresh rosemary stalks
- 2 fresh thyme stalks
- 4 Tablespoons tomato paste
- 2 Tablespoons butter
- 2 Tablespoons flour
Instructions
- Preheat oven to 275 degrees.
- Heat oil in large dutch oven over medium-high heat.2 Tablespoons avocado oil
- Season short ribs with salt and pepper. Add to dutch oven and sear on all sides. Transfer to plate.3-4 pounds boneless short ribs, Salt and pepper
- Add onion, carrots, and celery to pan. Cook, stirring, for 2-3 minutes. Stir in garlic and cook for an additional 1-2 minutes.1 onion, 3 carrots, 3 celery stalks, 6 garlic cloves
- Add cooking wine, water, rosemary, thyme, and tomato paste. Stir well.2 cups Red Cooking Wine, 2 cups water, 4 fresh rosemary stalks, 2 fresh thyme stalks, 4 Tablespoons tomato paste
- Return short ribs to dutch oven. Cover tightly and transfer to oven. Cook in preheated oven for 2-3 hours.
- Remove from oven and shred meat with forks.
- Whisk butter and flour into sauce in dutch oven. Serve over shredded meat.2 Tablespoons butter, 2 Tablespoons flour
Nutrition
