This luxurious Red Wine Beef Braised Short Ribs is an easy date night dinner that promises a sumptuous experience. Indulge in succulent beef ribs, slow-cooked in rich Cabernet Sauvignon, served over creamy mashed potatoes, and drizzled with a decadent red wine gravy. These Red Wine Bee Braised Short Ribs are the true definition of comfort food.
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MY INSPIRATION BEHIND THIS RECIPE
Okay this dinner is so luxurious! My boyfriend loved this dish when I made it for him. The tender meat over the creamy mashed potatoes and the decadent gravy- perfection! This meal comes together in a slow cooker or you can slow roast it in the oven. Such a great family meal or date night meal for when you want a little special dinner. 🥘
WHY YOU'LL LOVE THIS RED WINE BEEF BRAISED SHORT RIBS
- Decadent Flavour Infusion: Indulge in the luxurious taste of red wine-infused beef short ribs, creating a dish that boasts rich and deep flavours.
- Melt-in-Your-Mouth Tenderness: Achieve succulent and tender beef that falls off the bone, thanks to the slow-cooking method in either an Instant Pot or Dutch oven, ensuring a mouthwatering texture.
- Effortless Gourmet Cooking: Follow straightforward steps with clear instructions to create a gourmet dish at home, allowing you to enjoy the hearty flavours without the complexity often associated with such impressive meals.
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INGREDIENTS NEEDED
- Beef Short Ribs: The star of the dish, these generously seasoned ribs contribute rich and succulent meat, developing intense flavor during the slow braising process.
- Vegetable Oil: Vegetable oil serves as the initial medium for searing, enhancing the flavours of the beef short ribs and creating a golden brown crust.
- Onion, Celery, Carrots, and Garlic: Diced onions, celery, carrots, and minced garlic form the aromatic base, contributing depth and savoury notes to the dish during the sautéing process.
- Tomato Paste: Tomato paste adds a rich umami quality, enhancing the overall flavour profile and providing a concentrated depth to the braising liquid.
- All-Purpose Flour: Sprinkled with flour, it not only thickens the sauce during sautéing but also aids in creating a luscious gravy as the separated juices are reduced in a separate saucepan.
- Cabernet Sauvignon Red Wine: The star ingredient, Cabernet Sauvignon red wine, infuses the dish with luxurious and robust flavours, creating a complex and velvety braising liquid.
- Beef Stock: Beef stock complements the wine, forming the braising liquid and contributing additional savory depth to the dish.
- Thyme, Rosemary, and Bay Leaf: These herbs impart aromatic nuances, infusing the braised short ribs with fragrant and earthy flavours during the cooking process.
- Salt and Pepper: Essential for seasoning, salt and pepper bring balance to the overall taste, ensuring each bite is perfectly seasoned.
- Mashed Potatoes and Steamed Vegetables: Serving as the accompaniments, mashed potatoes provide a creamy base, while steamed vegetables add freshness, creating a well-rounded and satisfying meal.
HOW TO MAKE RED WINE BEEF BRAISED SHORT RIBS
Preheat your instant pot or Dutch oven over medium-high heat. Add vegetable oil.
Sear the beef short ribs on all sides until golden brown. Work in batches to avoid overcrowding the pot.
Remove the seared short ribs from the pot and set them aside. Add diced onions, celery, and carrots to the pot. Sauté for 1 minute until softened.
Add minced garlic, tomato paste, and sprinkle with flour. Sauté for an additional 1-2 minutes.
Pour in the entire bottle of Cabernet Sauvignon red wine, scraping the bottom to release any flavourful bits. Add beef stock, thyme, rosemary, and bay leaf. Season with salt and pepper to taste.
Instant Pot: Close the lid and set to high pressure for 1.5 hours. Allow natural release.
Dutch Oven/Roasting Pan: Simmer on low heat for 3 hours or on medium-high heat for 1.5 hours covered and 1.5 hours uncovered.
Once cooked, remove the beef short ribs from the pot and set them aside. Use a sieve to separate the juices from the vegetables and herbs. Discard solids. In a separate saucepan, reduce the separated juices to make a rich gravy. Cook on medium heat until desired thickness is reached.
Serve the braised short ribs over a bed of The Creamiest Roasted Garlic Mashed Potatoes (check out my recipe!!) and steamed or sauté vegetables of choice. Pour the rich gravy over the ribs and potatoes. Enjoy! 🙂
VIC'S QUICK TIPS FOR RED WINE BEEF BRAISED SHORT RIBS
- Preparation Efficiency: To streamline preparation, ensure your ingredients are diced and minced before starting, allowing for a seamless and efficient cooking process.
- Browning for Flavour: The key to depth lies in browning. Take your time when searing the short ribs, allowing each side to achieve a rich golden brown colour for enhanced flavour.
- Wine Scraping Technique: When adding the red wine, employ the scraping technique to release flavorful bits stuck to the pot’s bottom, intensifying the wine’s contribution to the dish.
- Juice Separation Tip: When separating juices from vegetables, gently press solids in the sieve to extract every bit of flavour, ensuring your gravy achieves maximum richness and taste.
- Customization Opportunity: Embrace creativity by customizing the recipe with additional herbs or vegetables, tailoring the dish to your personal preferences and introducing new layers of flavor.
SERVING SUGGESTIONS & STORING
- Wine Pairing: Serve with the remaining Cabernet Sauvignon wine used in the recipe to harmonize flavors and create a cohesive dining experience.
- Refrigeration Tips: Store any leftovers in airtight containers in the refrigerator for up to 3-4 days, ensuring the flavours meld and intensify over time.
- Freezing Option: For longer storage, freeze portions of the braised short ribs in suitable containers. Thaw in the refrigerator before reheating.
- Reheating Guidance: Gently reheat the refrigerated or thawed ribs in a pot over low heat to preserve the tenderness, occasionally stirring and adding a splash of broth if needed.
- Customizing Leftovers: Transform leftovers into sandwiches, tacos, or wraps for a delightful and quick meal with a different twist.
INGREDIENT SUBSTITUTIONS & VARIATIONS
- Vegan: Replace beef short ribs with seitan, tempeh, or portobello mushrooms for a hearty vegan version.
- Stock: Substitute beef stock with vegetable stock or mushroom broth for a plant-based alternative.
- Gluten Free Flour: Opt for a gluten-free flour blend or cornstarch to maintain thickness without gluten.
- Mashed Potatoes: Substitute mashed potatoes with cauliflower mash for a lower-carb alternative.
- Root Vegetables: Adjust the quantity of carrots or omit them to reduce overall carb content.
- Trimmed Short Ribs: Choose lean cuts of beef or trim excess fat for a heart-healthy alternative.
- Low-Sodium Broth: Use low-sodium beef or vegetable broth to control sodium levels.
- Vegetable Medley: Experiment with different vegetables like bell peppers, green beans, or mushrooms.
- Herb Variations: Tailor the herb combination to personal taste, adding thyme, rosemary, or sage.
Try these Red Wine Beef Braised Short Ribs with Creamy Mashed Potatoes
RECIPE FAQ
Absolutely! While Cabernet Sauvignon adds richness, you can experiment with other red wines like Merlot or Shiraz based on your preference.
The meat should be fork-tender and easily pull away from the bone. For Instant Pot, the 1.5-hour high-pressure setting or 3 hours of simmering in a Dutch oven should achieve this.
Yes, the flavours often deepen when allowed to meld. Prepare the dish a day in advance, store it in the refrigerator, and reheat before serving.
Certainly! Creamy polenta, cauliflower mash, or a rustic bread can be delightful alternatives to mashed potatoes.
Halve the ingredients if serving a smaller group, and adjust the cooking time accordingly. Keep a close eye to avoid overcooking the shorter batch.
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Ingredients:
- 4 Pounds Beef Short Ribs generously seasoned with salt and pepper
- 2 Tablsepoons Vegtable Oil
- 1 Large Onion diced
- 2 Celery Stalks diced
- 2 Carrots diced
- 1 Head Garlic minced
- 2 Tablespoons Tomato Paste
- 2 Tabelspoons All Purpose Flour
- 1 750mL Bottle of your favourite Cabernet Sauvignon Red Wine
- 4 Cups Beef Stock
- 2 Sprigs Fresh Thyme
- 2 Sprigs Fresh Rosemary
- 1-2 Bay Leaves
- Salt & Pepper to taste
For Serving
- Mashed Potatoes for serving
- Steamed or Sauté Vegetables for serving
Instructions:
- Preheat your instant pot or Dutch oven over medium-high heat. Add vegetable oil.2 Tablsepoons Vegtable Oil
- Sear the beef short ribs on all sides until golden brown. Work in batches to avoid overcrowding the pot.4 Pounds Beef Short Ribs
- Remove the seared short ribs from the pot and set them aside. Add diced onions, celery, and carrots to the pot. Sauté for 1 minute until softened.1 Large Onion, 2 Celery Stalks, 2 Carrots
- Add minced garlic, tomato paste, and sprinkle with flour. Sauté for an additional 1-2 minutes.1 Head Garlic, 2 Tablespoons Tomato Paste, 2 Tabelspoons All Purpose Flour
- Pour in the entire bottle of Cabernet Sauvignon red wine, scraping the bottom to release any flavourful bits. Add beef stock, thyme, rosemary, and bay leaf. Season with salt and pepper to taste.1 750mL Bottle of your favourite Cabernet Sauvignon Red Wine, 4 Cups Beef Stock, 2 Sprigs Fresh Thyme, 2 Sprigs Fresh Rosemary, 1-2 Bay Leaves, Salt & Pepper
- Instant Pot: Close the lid and set to high pressure for 1.5 hours. Allow natural release. Dutch Oven/Roasting Pan: Simmer on low heat for 3 hours or on medium-high heat for 1.5 hours covered and 1.5 hours uncovered.
- Once cooked, remove the beef short ribs from the pot and set them aside. Use a sieve to separate the juices from the vegetables and herbs. Discard solids. In a separate saucepan, reduce the separated juices to make a rich gravy. Cook on medium heat until desired thickness is reached.
- Serve the braised short ribs over a bed of The Creamiest Roasted Garlic Mashed Potatoes (check out my recipe!!) and steamed or sauté vegetables of choice. Pour the rich gravy over the ribs and potatoes. Enjoy! 🙂Mashed Potatoes, Steamed or Sauté Vegetables
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