Braised Short Ribs with Red Wine Sauce
Bone-in short ribs braise in beef stock and red wine with carrots, celery and herbs until the meat falls from the bone. The sauce is reduced for a glossy finish.
6
servings20
minutes7
hoursBone-in short ribs braise in beef stock and red wine with carrots, celery and herbs until the meat falls from the bone. The sauce is reduced for a glossy finish.
Ingredients
6 to 8 bone-in beef short ribs (3 1/2 to 4 lb)
1/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons oil
1 onion, chopped
2 cups beef stock
1 cup dry red wine
3 carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
2 tablespoons soy sauce
1 tablespoon tomato paste
1 teaspoon rosemary
1/2 teaspoon thyme
2 bay leaves
2 1/2 tablespoons cornstarch
Directions
- Season the ribs with the salt and pepper. Brown them in hot oil for 3 to 4 minutes per side.
- Put the onion, carrots, celery and garlic in the slow cooker. Lay the ribs on top.
- Whisk the beef stock, red wine, soy sauce and tomato paste. Pour it over the ribs and add the rosemary, thyme and bay leaves.
- Cover and cook on LOW for 7 to 8 hours. The meat should pull from the bone with a fork.
- Probe the thickest rib with a Typhur thermometer. The probe should slide in with almost no resistance.
- Move the ribs to a plate and cover them with foil.
- Strain the liquid into a saucepan and skim off the fat. Simmer for 5 to 10 minutes.
- Whisk the cornstarch with a little cold water and stir it into the sauce until glossy. Serve the ribs with the sauce.
Notes
- Use beef broth with a splash of vinegar if you skip the wine. Make the ribs a day ahead and chill, which makes the fat easier to remove. Leftovers keep 4 days in the fridge.
Why this short rib braise falls off the bone
Browning the ribs first builds a deep flavor base. The long, low cook breaks down the tough connective tissue until the meat gives way to a fork. Soy sauce and tomato paste add hearty depth that wine alone cannot.
Reducing the sauce at the end makes it glossy enough to cling to the meat.
What to serve with it
Creamy mashed potatoes, polenta or buttered egg noodles soak up the sauce. Roasted carrots or green beans add color. A crusty roll is good for mopping the plate.
Make ahead and a mistake
Chill the ribs in their liquid overnight. The fat sets on top and lifts off in one piece. Reheat gently in a covered pan.
The common mistake is crowding the skillet when browning. Do it in batches, or the ribs steam and never get a crust.
Choosing the ribs
Look for thick, meaty ribs with a good layer of meat on top of the bone. Thin, bony ones leave little to eat. Trim any big pieces of surface fat before browning. A fat separator or a spoon makes skimming the sauce quick.
Braised Short Ribs with Red Wine Sauce at a glance
- Prep time: 20 minutes
- Cooking time: 7 hours
- Servings: 6 servings
- Ingredients: 16, led by to 8 bone-in beef short ribs (3 1/2 to 4 lb), salt, black pepper, oil
Tips for Braised Short Ribs with Red Wine Sauce
Use beef broth with a splash of vinegar if you skip the wine. Make the ribs a day ahead and chill, which makes the fat easier to remove. Leftovers keep 4 days in the fridge.
Braised Short Ribs with Red Wine Sauce FAQ
How long does Braised Short Ribs with Red Wine Sauce take?
Braised Short Ribs with Red Wine Sauce takes 7 hours of cooking after 20 minutes of prep.
How many people does Braised Short Ribs with Red Wine Sauce serve?
This recipe makes 6 servings.
What do I need to make Braised Short Ribs with Red Wine Sauce?
16 ingredients, led by to 8 bone-in beef short ribs (3 1/2 to 4 lb), salt, black pepper, oil. Amounts are in the recipe card above.
Part of: 28 Easy Crockpot Recipes for Cozy Fall Nights
