Tender Red Wine Braised Ribs Recipe
Indulge in the rich, comforting flavors of Red Wine Braised Ribs, a dish that takes classic comfort food to new heights. Slowly simmered in a luscious red wine sauce with aromatic herbs and vegetables, these ribs become melt-in-your-mouth tender while soaking up all the bold, savory flavors. Perfect for a cozy family dinner or an impressive dinner party centerpiece, this recipe is sure to win hearts and appetites.
Tips and Tricks for Red Wine Braised Ribs
- Choose the right ribs: Beef short ribs work best for this dish due to their marbling and meaty texture.
- Wine matters: Use a dry red wine you enjoy drinking—Cabernet Sauvignon or Merlot are excellent options. Avoid cooking wines, as they lack depth of flavor.
- Sear for flavor: Browning the ribs before braising seals in juices and creates a caramelized crust.
- Low and slow: Braising at a low temperature allows the flavors to develop and ensures fork-tender meat.
- Thicker sauce: To thicken the sauce, reduce it on the stovetop after braising or whisk in a slurry of cornstarch and water.
Variations and Pairings
- Variations: Add a handful of dried mushrooms for an earthy depth, or swap carrots for parsnips to change the flavor profile.
- Pairings: Serve with creamy mashed potatoes, buttered egg noodles, or crusty bread to soak up the sauce. Pair with a glass of the same wine used in cooking or a hearty red blend.
FAQs and Troubleshooting
- Can I use a different cut of meat?
Yes, chuck roast or oxtails are great alternatives. Adjust cooking times as needed. - What if I don’t cook with alcohol?
Replace the wine with beef stock or grape juice with a splash of red wine vinegar for acidity. - Why is my sauce too thin?
Reduce it further on the stove, or whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
Equipment Needed
- Heavy-bottomed Dutch oven or oven-safe pot
- Tongs
- Large knife
- Cutting board
- Measuring cups and spoons
- Whisk or wooden spoon
More Main Course Recipes You Might Enjoy
Chicken Marsala with Rich Wine Sauce and Mushrooms
Baked Chicken Breasts with Dijon Mustard and Herbs
Delicious Marry Me Chicken Recipe
Red Wine Braised Ribs: Tender, Flavor-Packed Perfection
Discover the ultimate comfort food with our Red Wine Braised Ribs recipe! Tender, fall-off-the-bone beef cooked in a rich, savory wine sauce – perfect for any occasion.
Ingredients
- 3 lbs 1.4 kg beef short ribs, bone-in
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 large onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 2 tbsp tomato paste
- 2 cups 500 ml dry red wine
- 2 cups 500 ml beef stock
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
Instructions
- Preheat the oven to 325°F (165°C).
- Season the ribs generously with salt and pepper.
- Heat the olive oil in a Dutch oven over medium-high heat. Sear the ribs in batches until browned on all sides (about 2-3 minutes per side). Remove and set aside.
- Lower the heat to medium. Add the onions, carrots, and celery, cooking until softened (5-7 minutes). Stir in garlic and tomato paste, cooking for another minute.
- Deglaze the pot: Pour in the wine, scraping up browned bits from the bottom. Simmer for 5 minutes to reduce slightly.
- Add the beef stock, thyme, rosemary, and bay leaves. Return the ribs to the pot, ensuring they’re submerged.
- Cover and transfer to the oven. Braise for 2.5-3 hours, until the ribs are tender and the meat easily pulls away from the bone.
- Remove the ribs and strain the sauce if desired. Reduce the sauce on the stovetop for a thicker consistency.
- Serve the ribs over mashed potatoes or with crusty bread, generously spooning the sauce over the top.
Notes
- This dish can be made a day in advance for deeper flavor.
- Simply reheat gently before serving.
- For added depth, throw in a few whole cloves or star anise during braising.
- Leftovers freeze well for up to 3 months.
What do you think? Ready to start cooking? 😊
