If you’re looking for a dish that’s both cozy and elegant, look no further than Jennifer Segal’s (Once Upon A Chef) red wine braised short ribs. The beef is fork tender with an intense flavor profile sure to warm your soul on these cold winter days!
What will make you love this recipe?
The argument over whether to cook short rib meat till it’s tinged with red or keep them white has long been an intense debated topic among foodies. But there are ways you can make sure your beef is fork-tender and full of rich flavor without sacrificing that signature alcoholic taste in the process!
Jennifer Segal’s recipe for braised short ribs is a favorite among beef lovers. The long low and slow cooking will create rich flavors as the fat from connective tissues drips into your sauce, giving it an even richer taste that can’t be beat! Wagyu beef offers up its tenderness to this dish so you’re guaranteed some great tasting results every time while also adding more nutrients than traditional meats like USDA Prime or choice grades because they don’t contain grains but instead eat everything in sight–including grasses found on average farms across America which provide our diets with hormones necessary for good health.
This recipe is perfect for a winter night when you want something hearty and filling, but don’t want to spend all day in the kitchen. Braising the beef first ensures that it’s falling-apart tender, and then everything gets simmered in a red wine sauce that’s absolutely delicious. Serve over some creamy mashed potatoes or polenta and you’ve got a meal that everyone will love.
If you can’t find Wagyu beef, any good quality short ribs will work for this recipe. Just be sure to cook them low and slow so they come out nice and tender. Enjoy!
Everything you need to know about short ribs
Short ribs are a type of meat that come from the rib cage of cows, pigs, and other animals. They’re usually cut into small pieces before being cooked, and they’re known for their intense flavor and tenderness. Braising is a common cooking method for short ribs, as it helps to break down the tough connective tissues and fat that can make the meat tough and chewy. When done correctly, short ribs can be an absolutely delicious dish that’s perfect for a winter night. So if you’re looking for something hearty and filling, give this recipe a try! You won’t be disappointed.
Up your game with Wagyu short ribs
Wagyu short ribs are a type of meat that come from the rib cage of Wagyu cows. Wagyu cattle are a Japanese breed of cow that is known for its high quality meat. The beef is marbled with fat, which gives it a rich and intense flavor.
Wagyu beef is the perfect choice for this recipe because it is so tender and full of flavor. The long, slow cooking process will allow the fat from the connective tissues to drip into the sauce, giving it an even richer taste. Wagyu beef is also a great source of nutrients because it doesn’t contain grains. Instead, Wagyu cattle eat everything in sight, including grasses found on average farms across America. This diet provides our diets with hormones necessary for good health.
3 tips to make this short ribs a success
1. Be sure to cook the beef short ribs low and slow so they come out nice and tender.
The long, slow cooking process will allow the fat from the connective tissues to drip into the sauce, giving it an even richer taste. Additionally, braising is a common cooking method for short ribs as it helps to break down the tough connective tissues and fat that can make the meat tough and chewy. By cooking the ribs low and slow, you can ensure that they come out fork-tender and full of flavor.
2. Be sure to use a good quality red wine for the sauce so it has plenty of flavor.
When it comes to wine, you don’t need to break the bank in order to get a good quality bottle. However, it’s important to choose a wine that has plenty of flavor so it can really enhance the taste of your dish. A good quality red wine will do the trick and help to make your meal even more enjoyable. So when you’re choosing a wine for this recipe, be sure to pick one that you know you’ll enjoy drinking. Cheers!
3. Serve over some creamy mashed potatoes or polenta for a delicious and hearty meal.
The creamy mashed potatoes or polenta will help to soak up all of the delicious flavors from the wine sauce. Additionally, they provide a hearty and filling base for the dish. This meal is perfect for a winter night when you want something cozy and comforting, but don’t want to spend all day in the kitchen. So go ahead and give it a try! You won’t be disappointed.
Delicious Wine Braised Short Ribs Recipe
Delicious Wine Braised Short Ribs Recipe
Course: Best Sous Vide Recipes and Slow Cooker Recipes, Recipes6-8
servings30
minutes3
minutesN/A
kcalIf you’re looking for a dish that’s both cozy and elegant, look no further than Jennifer Segal’s (Once Upon A Chef) red wine braised short ribs. The beef is fork tender with an intense flavor profile sure to warm your soul on these cold winter days!
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Ingredients
6 to 7 lbs 6 to 7 boneless short ribs
2 tsp 2 kosher salt
1/2 tsp 1/2 freshly ground black pepper
2 tbsp 2 olive oil
2 unit 2 medium yellow onions, diced
6 unit 6 cloves garlic, roughly chopped
1 1/2 tbsp 1 1/2 tablespoons tomato paste
1/4 cup 1/4 all-purpose flour
2 1/3 cups 2 1/3 red wine. Look for an inexpensive bottle that’s still good enough to drink (Merlot)
1 cup 1 beef broth
2 tsp 2 sugar
1 unit 1 1 bay leaf
5 sprigs 5 fresh thyme
2 units 2 large carrots, sliced ½-in-thick diagonally
Directions
- Preparation
- Trim all the excess fat from your short ribs, leaving only meat that has been minimally trimmed. This will help prevent an unappetizing greasy sauce in addition to giving you better-looking food! Also, make sure to remove any silver skin on top.
- Adjust an oven rack to the lower-middle position and preheat the oven to 325°F. Season the short ribs all over with salt and pepper.
- Cooking Steps
- In a large Dutch oven, brown 1 tablespoon of the oil over medium-high heat until shimmering. Add half of your short ribs and cook without moving them for 3 to 5 minutes per side or until brown; transfer each batch as they are done onto a plate and repeat with remaining beef.
- In a small frying pan on medium heat, pour off all but one tablespoon of fat. Return the pot back to stoves and reduce heat accordingly; add onions while stirring often until soft/tender yet dark brown in color – about 5 minutes total cooking time (if they begin burning quickly increase water addition by 1-2 tablespoons at once). Add garlic and cook for about 2 minutes. It will become fragrant, releasing its rich aroma. Add the tomato paste and flour, and continue cooking, stirring continuously, until fully absorbed by the onion-tomato mixture, about 1-2 minutes.Loading gallery media…
- Add the wine, broth, sugar, bay leaf and thyme sprigs. Increase the heat to high until the mixture starts boiling. Scrape the bottom of the pan to loosen browned bits.
- Add the short ribs and any accumulated juices to the pot and return to a boil. Cover the pot with a lid and transfer to the oven. Cook for 2 hours.
- Carefully remove the pot from the oven. Stir in the carrots. Cover and return the pot to the oven and cook for another 45 minutes to 1 hour more, or until the carrots and meat are tender.
- Finishing Steps
- Remove the bay leaf and thyme sprigs.
- Skim any grease off the surface of the sauce, if necessary. Taste the sauce and adjust seasoning to taste.
Equipment
- Camp Chef 5-Quart Seasoned Cast Iron Dutch OvenBuy Now!
Notes
- The short ribs can be made up to 2 days ahead of time. Reheat, covered, over medium-low heat on the stovetop or in a 325°F oven.
- When trimming the short ribs, be sure to remove any excess fat or silver skin. This will help prevent an unappetizing greasy sauce in addition to giving you better-looking food!
Storage instructions
The short ribs can be frozen for up to 3 months. Before serving, defrost in the refrigerator for 24 hours and then reheat, covered, over medium-low heat on the stovetop or in a 325°F oven.
Side Dishes
Creamy mashed potatoes
Creamy mashed potatoes are the perfect side dish for wine braised short ribs. They help to soak up all of the delicious flavors from the wine sauce and provide a hearty and filling base for the dish.
Polenta
Polenta is a type of Italian cornmeal porridge that can be served either hot or cold. It is usually made from coarsely ground yellow cornmeal, but white and blue varieties also exist. Polenta is a versatile dish that can be enjoyed in many different ways. It can be served as a simple side dish, or it can be topped with sauce and cheese to make a more hearty and filling meal. When paired with wine braised short ribs, polenta makes for a delicious and comforting winter meal.
Conclusion
Red wine braised short ribs are the perfect winter dish – they’re cozy and elegant all at the same time! The beef is fork-tender with an intense flavor profile that will warm your soul on these cold winter days. Serve them over some creamy mashed potatoes or polenta for a delicious and hearty meal. Enjoy!
