Fall-off-the-bone tender red wine Braised Short Ribs are incredibly easy to make, but also the kind of show-stopper recipe that will impress any guests. It’s the kind of cooks-all-day recipe that rewards your patience in every bite.
What Is Braising? Braising is a cooking method in which the meat is browned in fat (such as butter or cooking oil), then covered and cooked on low heat for a long time in a small amount of liquid, such as broth, water, wine, or a combination of liquids.
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Why You’ll Love This Red Wine Braised Short Ribs Recipe
- Braised Short Ribs are Easy Short Ribs. While the term “braised” may sound intimidating, braising short ribs simply means browning on the outside, then slow-simmering them. It’s mostly hands-free! Because short ribs are high in fat content, they are very forgiving and get more tender as they cook, which is a great stress reliever when you’re serving guests.
- Great Way to Impress a Crowd. Red wine braised short ribs are an ideal dish for a dinner party because they are hearty and feel special (Beef Bourguignon is too!). You can cook them entirely the day before, then rewarm them with good results. This is the best beef short ribs recipe for leftovers because they taste even better the next day!
- Budget Friendly. Short ribs are also a less expensive cut of beef compared to other cuts, so they are a budget-friendly way to feed a crowd or a hungry family (Beef Stew and Crockpot Roast are other great options)!
- Flavorful and Tender. Short ribs are a flavorful cut of meat from the beef chuck, brisket, plate, or rib area. The first five ribs of the animal are shorter (hence the term “short ribs”), and the meat around them is more muscular than that around the other ribs. Like other tough cuts of meat, when slow cooked, short ribs break down and become incredibly tender and delicious.
Recipe Tips and Tricks
- Cook with a Good Wine. You don’t need to break the bank, but choose something that tastes good enough to drink on its own (if your wine isn’t good, your beef won’t be either!). For braising beef, look for a dry, full-bodied red wine such as Cabernet, a fuller-bodied Pinot Noir, or Chianti Classico.
- Don’t Overcook the Beef. Believe it or not, it is possible to braise short ribs for too long. While you want the short ribs to be fall-apart tender, cooking them too long will result in ribs that are mushy. There’s a fine line, but it is there. (On the opposite end of the spectrum, if the beef is tough, it needs to cook longer!)
- Serve It the Right Way. One of the stars of this oven beef short ribs recipe is that gorgeous sauce. Serve braised short ribs in shallow bowls or large plates with a deep rim (for sauce preservation), and pair them with sides that will help sop up the sauce.
- Try It in a Crockpot. I believe this recipe could be easily adapted to the slow cooker. Instead of simmering the short ribs on the stove, transfer the short ribs and cooking liquid to a slow cooker. Slow cook on low for 6 hours or so (again, you can’t overdo it!). Remove the short ribs to a plate, transfer the cooking liquid to the stove, and simmer.
Why Braised Short Ribs are a perfect make ahead meal.
FAQ
Are braising ribs the same as short ribs?
Cuts of short ribs They may also be known as barbecue ribs, braising ribs, or fancy cut ribs. A section of short ribs from the plate (ribs six through eight, with their intercostal muscle) is known as a “short plate”. Rib short ribs are almost always sold as a plate.
What temp do you braise ribs at?
Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone. Remove the pan from oven and allow rest for 20 minutes, with the lid on, before serving.
Can you braise ribs too long?
Believe it or not, it is possible to braise short ribs for too long. While you want the short ribs to be fall-apart tender, cooking them too long will result in ribs that are mushy. There’s a fine line, but it is there.
What is braising liquid for ribs?
Pour the stock and apple cider over the ribs. Stir in the tomato paste and add the onion, garlic, bay leaves and herbs. Cover with parchment, then tinfoil and pop into the preheated oven. Braise for about two to two and a half hours or until just tender.