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Red Wine Braised Short Ribs

By The Food Recipes
Have you heard of the 5 Love Languages before? I studied them years ago, and located them to be a helpful tool for understanding myself and my loved ones. The five languages are words of affirmation, physical touch, gifts, quality time, and acts of service. Each folks are naturally inclined to offer and receive love in one or two of these main languages. one among the challenges in our daily relationships is learning to understand and “speak” the language that creates our spouses, children, and friends feel most loved and cared for.

Preparing and sharing food with people is one among my favorite ways of showing love. i really like the challenge of tailoring a meal around someone’s preferences and preferences. If you’re coming over to my house, i would like to form your favorite thing. If i do know you're keen on jerky , you'll bet it’ll be in your stocking Christmas morning. If you’re gluten free, I’ll scour the town to seek out the simplest gluten free pastries for your birthday dessert.

Red Wine Braised Short Ribs
Red Wine Braised Short Ribs

If you happen to be my husband, I’m making you beef for Valentine’s Day dinner, because if food is our love language, beef is my husband’s dialect.When I married this guy, I knew I wanted to find out to talk the language. After all, this is often the person who wooed me with Crock Pot Beer Braised roast . Over the years, I’ve become fluent in beef. We’ve made everything from forged iron Ribeye Steaks to Slow Cooker French Onion stew . But there was one dish I had not yet conquered–short ribs.

My combat cut of beef remains faithful the formula, with a few tweaks that make it good for us. We added an entire bunch of onions (which taste like candy after several hours within the oven) and a couple of sprigs of fresh rosemary and thyme, which infuse the meat with flavor. For the wine, I chose a pleasant Cabernet . You don’t got to spend a fortune on your wine (I think mine was about $10), but I always recommend buying something that you simply wouldn’t mind drinking. the extreme flavor of Cabernet stands up well to the bold, rich flavor of beef, making it an excellent choice for nearly any cut. Of course, that doesn’t mean you can’t diversify and check out other combinations. For other pairing ideas, inspect the infographic below from the Ohio Beef Council.

Red Wine Braised Short Ribs

INGREDIENTS:

  • 5 cloves garlic, minced
  • Kosher salt and fresh cracked pepper
  • 1 bay leaf
  • 2 cups beef broth
  • 1 sprig fresh thyme
  • 2 Tablespoons olive oil
  • 3 1/2 lbs. bone in short ribs *see note
  • 2 large sweet yellow onions, sliced
  • 2 cups Cabernet Sauvignon (or other full bodied red wine)
  • 2 sprigs fresh rosemary

INSTRUCTIONS:

  1. Preheat oven to 325 degrees. 
  2. Generously season the short ribs with fresh cracked pepper and Kosher salt, rubbing it over all sides. Heat the oil in a large dutch oven over medium high heat. Add the short ribs to the pan in a single layer and sear, leaving the ribs in place for several minutes before turning. Repeat on all sides. Remove the short ribs to a plate. 
  3. Drain off any excess fat from the pan, leaving 1 Tablespoon in the pan. Lower the heat to medium. Add the onions and saute until softened, 5-7 minutes. Add the garlic and saute an additional minute, until fragrant. Pour in the wine and use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for an additional 5 minutes, or until reduced slightly. 
  4. Nestle the short ribs back in the pan, then pour in the beef broth. They should be just barely covered. Place the rosemary, thyme, and bay leaf in the liquid surrounding the beef. 
  5. Cover the pot and place in the oven. Bake for 2 1/2 to 3 hours or until beef is very tender. Remove from the oven and allow to rest before serving.
  6. Optional but recommended: Place the pot in the fridge overnight. When you're ready to reheat, scrape off the hard layer of fat on top and discard. Reheat the beef in a 400 degree oven for 15-20 minutes or on the stove top over low heat. I recommend serving the beef with the liquid and onions over mashed potatoes, polenta, or egg noodles.