Braised Short Ribs

I finally gave red wine braised short ribs a try, and I have no idea why I waited so long. This was my first time making them, and I kind of just trusted my gut and went off what I knew about the process. Luckily, short ribs are pretty forgiving, and the outcome far exceeds the effort in this recipe. The meat ends up being so tender, falling apart with just a fork. The sauce it simmers in is rich, savory, and full of flavor from the wine and broth.

I served mine with garlic mashed potatoes and roasted brussels sprouts, which ended up being the perfect pairings. The mashed potatoes soak up the sauce and I always love some roasted brussels. This is definitely a meal that feels fancy, but is surprisingly simple. This dinner is perfect for a nice date night at home or a dinner party when you want to impress your guests without stressing too much.

It also reheats really well, so the leftovers are just as satisfying the next day. I’ll definitely be making this one again!

While making this recipe, I was often reminded of things I learned growing up while watching chef Anne Burrell on Food Network. Things like “salty like the ocean, but not the Dead Sea” when salting water, and that “brown food tastes good!”. She was one of the main chefs I watched growing up, and I remember my mom telling me she used to hear me laughing so hard from the tv room while watching Worst Cooks in America. She was a Food Network icon and I was very sad to learn of her passing. This meal is my homage to her, and as a fellow chef and cat lady, she will be greatly missed.

Ingredients

Short Ribs

5-6 short ribs
1 medium yellow onion
3 carrots
3 celery stalks
3 cloves of garlic
3 tbsp tomato paste
2 cups red wine
- You can use any dry red wine that you prefer – I used a Cabernet Sauvignon. I remember learning growing up though, that you shouldn’t cook with a bottle of wine you wouldn’t drink!
3 cups beef broth
2 sprigs thyme
2 sprigs rosemary
Salt and pepper
Olive oil

Mashed Potatoes

2 russet potatoes, peeled and cubed
6 tbsp butter
½ cup heavy cream
2 cloves garlic
Salt and pepper

Brussels Sprouts

1-2 cups Brussels sprouts, halved
Olive oil
Salt
Pepper
Onion powder
Garlic powder
Paprika

Instructions

Preheat your oven to 325°F. Start by prepping the vegetables – dice the onion, mince the garlic cloves, and roughly chop the carrots and celery. Set them aside while you heat a large Dutch oven over medium-high heat.

Generously season your short ribs with salt and pepper on all sides. Once the Dutch oven is hot, add a drizzle of olive oil and sear the short ribs until they’ve developed a golden-brown crust on all sides (no more than 5 minutes total). This step builds flavor, and remember – brown food tastes good! Once browned, transfer the short ribs to a bowl and reduce the heat to medium.

In the same pot, add the onion, garlic, carrot, and celery. Sauté for 5–7 minutes, until the vegetables begin to soften and the onions become translucent. Add the tomato paste and stir it into the vegetables. Let it cook down for another 2–3 minutes. You want to cook the tomato paste and start to caramelize it to help reduce the acidity and bring out the natural sweetness.

Add the red wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pot. Bring to a simmer and let the wine reduce by about one-third. Once reduced, add the beef broth, thyme, and rosemary. Bring everything back to a gentle simmer.

Once simmering, turn off the heat and return the short ribs (along with any collected juices) back into the Dutch oven. The ribs should be fully submerged. Add a little more broth if needed to cover them. Cover with a lid and transfer to the oven. Let them braise for 2 hours, untouched.

With about 20 minutes left on the meat, start prepping your sides. You can also cook these ahead of time and easily reheat them when the short ribs are ready to serve. Peel and cube the potatoes, then place them in a large pot of salted water (salty like the ocean, but not the Dead Sea). Bring to a boil and cook until fork tender, about 12–15 minutes. Next, slice your brussels sprouts in half and toss them with olive oil, salt, pepper, garlic powder, onion powder, and paprika. Arrange the brussels sprouts cut-side down on a baking sheet and roast in the oven for about 20 minutes, or until golden and crispy.

When the short ribs are done, carefully remove them from the Dutch oven and set aside. The bone should fall right off!

Strain the braising liquid through a fine strainer into a clean bowl, discarding the solids. Let the liquid sit for a minute or two, then skim the fat from the surface. Add the sauce to a saucepan, and simmer over medium-high heat until reduced by half, about 10–15 minutes. Once the sauce is reduced, whisk in 2–3 tablespoons of cold butter until the sauce becomes emulsified.

While the sauce is reducing, melt 2 tablespoons of butter in a small pan over low heat and gently sauté the minced garlic until soft and fragrant, about 3–4 minutes. When ready, stir in another 4 tablespoons of butter and about ½ cup of heavy cream. Let everything warm through, then add the mixture to your mashed potatoes and combine until smooth and creamy. Season to taste with salt and pepper.

Before serving, I prefer to trim off any excess fat on the short ribs where the bone was attached to the meat. Spoon a generous scoop of mashed potatoes onto each plate, top with the short ribs, and drizzle the red wine sauce on top. Serve alongside the Brussels sprouts and enjoy with a glass of the red wine for a restaurant-worthy meal at home!

I was super impressed with how simple but delicious this meal was. Let me know if you try it out. I hope Anne Burrell would approve of my short rib recipe! Bon appétite!

The Sunday Spoon