Berry & Red Wine Braised Short Ribs
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Berry Red Wine Braised Short Ribs are by far my favorite meal ever. Smooth, loaded with flavor, and fall-off-the-bone fork-tender meat with au jus served over a bed of mashed potatoes or creamy grits; it just doesn’t get any better.
Braised Beef Short Ribs
In my opinion, it doesn’t get much better than classic Red Wine Braised Short Ribs. But add leftover cranberry sauce, fresh blackberries, and cinnamon sticks, and you may have a new favorite. This is a go-to recipe for the fall and winter months using flavors that are known for the season. It’s so hearty and stick-to-your-ribs good!
The process of making wine braised short ribs, while long and can seem intimidating, is worth it and easier than you may think! You’ll wonder how this could be considered a “cheap” cut of meat after one bite. I really can’t say enough good about this wine-braised recipe. It’s my favorite.
What are Short Ribs?
Short ribs are not what you would imagine pork ribs to look like. Instead, short ribs are taken from the brisket/chuck area of the cow, which is the shorter portion of the ribs. When purchasing short ribs at the store, you sometimes cannot even see the ribs except on the very end. Otherwise, it looks like a rectangle of meat with one side covered in a fatty layer and is about the size of your palm.
How many short ribs to buy?
The number of short ribs to plan per person depends on the cut and weight of the short rib. It can also vary depending on the guests’ appetite. We know men typically eat more than women. A good rule is to plan on one pound of short ribs per person. Keep in mind that the weight of each short rib you’re paying for will include the thick bone in the center. The 4.5 pounds of short ribs I purchased ended up being 4 short ribs total and fed four people.
What is braising?
Braising is searing meat followed by cooking it low and slowly, partially submerging it in a liquid for hours. It’s a labor of love in which you must have patience to enjoy the outcome. The process itself isn’t hard. It’s the waiting… and the wonderful smell that comes from wine braised short ribs!
Can these be made in a slow cooker?
Yes, they can. If other goodies occupy your
Tips for Searing Short Ribs
- Start with room temperature meat, or as close as possible. Searing, like in my recipe for pot roast, is often the first step to a super flavorful low and slow kind of cooking. For the best and most even results, bringing your meat to room temperature before cooking will prevent hot and cold spots within the meat.
- Allow a well-seasoned piece of meat to sit for about 30 minutes or longer with salt and pepper. The salt will help to draw out excess moisture and penetrate the meat. You can also do this step the night before and then simply pull out the meat to come to room temperature the day you plan to cook.
- When searing fatty meat like these short ribs, get the
Dutch oven “smoking hot” and start with the fat side down. These pieces of meat will excrete a great deal of fat during the cooking process, so starting with oil in theDutch oven to sear isn’t necessary. This is compared to quick-seared meat like ribeye steak, which requires a coat of oil in the cast iron skillet. - Try not to look. Give your meat longer than you would think. Hearing the sizzle, seeing the smoke – it’s all good signs. The more you check, wiggle, and move your meat, the less of the sear you’ll get on your meat by interrupting that direct heat.
What wine is best with Braised Short Ribs?
Red wine is best paired with red meats. That makes it easy to remember. Also to note, cook with a red wine you would drink. In my opinion, there’s no such thing as a cooking wine. Those wines are often void of flavor and layers. Choose a Merlot, Pinot Noir, or Cabernet Sauvignon. Look for ones that complement your dish. Merlot and Pinot Noir tend to be more fruity, which pairs well with this fruit-forward dish. But if you have a Cabernet Sauvignon at home, use that. Pairing the dish with a glass on the side to enjoy as you cook and eat will help you distinguish the layers of flavor in the overall wine braised short ribs.
What to serve with Wine Braised Short Ribs?
This is a hearty main dish. And though we’ve used vegetables in the stock for braising, you aren’t going to get enough out of it at the end to serve. So consider serving these short ribs with a roasted vegetable like Instant Pot Asparagus, Unbundled Green Beans, Hot Honey Brussels Sprouts, Crispy Roast Potatoes or a green salad to lighten it up. And, of course, on a bed of mashed potatoes or polenta. A piece of homemade bread or cornbread is also helpful when soaking up the au jus.
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Berry & Red Wine Braised Short Ribs
Equipment
- Ingredients
Ingredients
- 4.5 pounds beef short ribs
- 1 Tablespoon salt
- ½ Tablespoon black pepper
- 2 stalks celery chopped
- 2 medium carrots diced
- 1 medium onion yellow or white, diced
- 2 Tablespoons tomato paste
- 1 cup red wine
- ¾ cup cranberry sauce
- 8 ounces fresh blackberries
- 2 cups beef broth
- 2 medium bay leaves
- 2 standard cinnamon sticks
Instructions
- Start by pulling the short ribs from the refrigerator and allowing to come to room temperature for about an hour. Salt and pepper all sides of the short ribs liberally.
- Sear the short ribs 1 or 2 at a time on all sides in a hot Dutch oven on the stovetop. Start with the fat side down so the rendered fat can coat the Dutch oven as it’s seared. Each side will take about 5 minutes to sear.
- Remove the seared short ribs and set aside. Remove any excess fat and discard, leaving about 1 Tablespoon of oil/grease in the bottom. Add the celery, carrots, and onion. Sauté about 5 minutes to get color and tenderize.
- Add the tomato paste and cook out for about 2 minutes to remove any raw flavor and thicken around the vegetables.
- Deglaze the pot with red wine and stir. Allow to reduce slightly before adding in cranberry sauce. Stir well to incorporate.
- Add in the beef stock, fresh berries, bay leaves, and cinnamon sticks. Nestle the short ribs into the Dutch oven, doing your best to submerge them within the stock.
- Cover and bake in a 325F oven for about 4-6 hours. You’re looking for an internal temperature of at least 195F by an instant read thermometer. This is the temperature at which the fatty and connective tissue will render down and create that smooth, fork-tender feel.
- To Create Gravy or Au Jus
- Remove the meat from the Dutch oven and strain the contents. To serve right away with the short ribs, you can add a cornstarch slurry or even simply reduce the liquid by half over heat and pour on top of the meat.
Notes
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.