This was dinner a few nights ago. Delicious short ribs slow-cooked in red wine. This was my first time braising beef short ribs. I braise oxtail more often, which I think would also work well with this recipe. I’m an oxtail addict. The meat is much softer and juicier, although it’s probably a little fattier than the ribs. I found this recipe on cbc.ca, I liked it best out of a few that I read through.
The meal consisted of these yummy saucy ribs, pureed parsnips (recipe here), and a kale salad with sweet potato, carrots, and beets. It was a perfect combo. The pureed parsnips were REALLY good. A great alternative to classic mashed potatoes. I’ll be posting that recipe soon. 🙂
Beef Short Ribs Braised In Red Wine
Serves 4-5 people
*I cooked my ribs in a slow cooker, but you could try doing this in a pot on the stove if you don’t have a slow cooker. I slow-cooked the ribs for eight hours, you could probably let them cook on the stove for about three.
- 6 bone-in beef ribs (I use grass fed beef)
- Sea salt and ground black pepper to taste
- 2 cups of dry red wine (I had a bottle of pinot noir at home that I used)
- 2 tablespoons olive oil
- 1 Spanish onion chopped
- 1 carrot, chopped
- 2 celery stalks, chopped
- 6 garlic cloves, roughly chopped
- 2 tablespoons all purpose flour
- 2 tablespoons tomato paste
- 2 1/2 cups beef stock
- 2 rosemary sprigs, chopped in half
- 2 bay leaves
1. Preheat oven to 400 degrees.
2. The first step is to brown the ribs. Season ribs with salt and pepper and roast in a roasting pan (or I used a baking tray lined with foil). This should take about 20 minutes. Roast until they’re a nice golden brown colour. If you’re a good multi-tasker you can get started on step 4 while the ribs are browning. If not, pour yourself a glass of vino…you don’t need the whole bottle for this. 🙂
3. When they’re done, transfer the ribs to the slow cooker. Drain away any excess fat from the tray. I didn’t find much fat remaining in the tray, so I left it as is. Add 1/2 cup of the red wine to the tray. Scrape to incorporate all the browned drippings into the wine. Drain this wine-dripping mixture into the slow cooker with the ribs.
4. Heat olive oil in a pan over medium heat. Add chopped onions, celery, carrots, and garlic. Add salt and pepper to taste and saute for about 5 minutes, until the vegetables start to soften.
5. Add the flour to the vegetables and stir for 2 minutes, until well-mixed. Add tomato paste and stir for another 2 minutes, until everything is well-coated.
6. Slowly stir in remaining 1 1/2 cups red wine. Let the wine simmer and reduce for about 5 minutes. Add beef broth, rosemary, and bay leaves and let simmer for another 5 minutes. Transfer everything from the pan into the slow cooker.
7. Cook in the slow cooker for 6-8 hours on low, until the meat is tender. Test with a fork. I cooked mine for 8 hours. The ribs were tender and almost ready to fall off the bone.
8. Transfer the cooked ribs to a serving dish. The picture below is how my ribs looked after cooking for 8 hours. There’s a good amount of oil in a layer overtop. You could try to skim off the fat or use an oil separator to get rid of it. I poured the sauce over the ribs to serve. You might find it a bit watery. If you’d like a thicker sauce, you could transfer it to a small pot and let it reduce for 15 minutes or so to thicken.
This is a pretty simple dish to cook. The hardest part is sauteing the vegetables…which isn’t very hard at all. The slow cooker makes it even easier! Once you’ve got everything in there, just set it and leave it to do its work.
These ribs went perfectly with the pureed parsnips. I’ll post the parsnip recipe as soon as I can!
Happy cooking, friends! xx