Contents
- 1 The First Bite That Stole My Heart
- 2 My Messy (But Delicious) First Try
- 3 Why This Dish Shines
- 4 A Dish With Roots
- 5 Ingredients:
- 6 How to Make Wine-Braised Short Ribs
- 7 Creative Twists on Short Ribs
- 8 Serving & Pairing Ideas
- 9 Storing and Reheating Like a Pro
- 10 Quick Fixes for Common Hiccups
- 11 Your Questions, Answered
- 12 Let’s Share the Love
- 13 Succulent Wine-Braised Short Ribs
The First Bite That Stole My Heart
The smell hit me first—rich wine, garlic, and herbs swirling in the air. My friend served these ribs at a cozy winter dinner. One bite, and the meat melted like butter off the bone. Ever wondered how you could turn short ribs into something unforgettable? Now I make them to warm hearts on chilly nights. What’s your go-to comfort dish for gatherings? Share below!My Messy (But Delicious) First Try
I burned the veggies on my first attempt. The wine boiled too fast, and I panicked. But the ribs? Still tender and full of flavor. Cooking teaches us to embrace imperfections—the best meals often come from happy accidents. Have you ever salvaged a kitchen mishap? Tell me your story!Why This Dish Shines
– The wine deepens the beef’s richness, while herbs add a fresh kick. – Slow cooking breaks down tough fibers, creating that fall-off-the-bone magic. Which flavor combo surprises you most—garlic and rosemary or wine and Worcestershire? Vote in the comments!A Dish With Roots
This recipe traces back to French countryside cooking. Peasant families used cheap cuts, braising them for hours to tender perfection. *Did you know? The word “braise” comes from the French “braiser,” meaning to cook slowly in liquid.* Simple, hearty, and timeless—just like good food should be.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-in beef short ribs | 5-6 | |
| Salt and pepper | To taste | |
| Flour | ½ cup | |
| Olive oil | 2 tablespoons | |
| Chopped carrots | 1 cup | |
| Chopped onion | 1 cup | |
| Chopped celery | 1 cup | |
| Garlic | 1 head | Top cut off |
| Red wine | 4 cups | |
| Beef broth | 4 cups | |
| Tomato paste | 1 tablespoon | |
| Worcestershire sauce | 1 tablespoon | |
| Rosemary | 2 sprigs | |
| Thyme | 2 sprigs |
How to Make Wine-Braised Short Ribs
Step 1 Heat the oven to 350°F. Warm oil in a Dutch oven. Season ribs with salt and pepper. Coat them in flour. Step 2 Sear ribs until brown on all sides. Remove and set aside. (Hard-learned tip: Don’t crowd the pot—sear in batches if needed.) Step 3 Cook carrots, onion, celery, and garlic until soft. Add wine and boil briefly. Stir in broth, tomato paste, and Worcestershire. Step 4 Return ribs to the pot. Top with herbs. Cover and bake until meat falls off the bone. Step 5 Strain the veggies for gravy. Boil the liquid to thicken. Pour over ribs and serve. What’s the best wine for braising? Share below! Cook Time: 2–2½ hours Total Time: 2 hours 20 minutes Yield: 6 servings Category: Dinner, Comfort FoodCreative Twists on Short Ribs
Mushroom Swap Use portobellos instead of beef for a veggie version. Rich and earthy flavors shine. Spicy Kick Add chili flakes or smoked paprika. Warm heat balances the deep wine notes. Fall-Inspired Toss in diced butternut squash. Sweet and savory make a cozy combo. Which twist would you try first? Vote in the comments!Serving & Pairing Ideas
Serve over creamy mashed potatoes or buttery polenta. Garnish with fresh parsley for a pop of color. Pair with a bold red wine like Cabernet. For a non-alcoholic option, try blackberry iced tea. Which would you choose tonight?
Storing and Reheating Like a Pro
Let these ribs cool before storing. Fridge them for 3 days in a tight-lid container. Freeze for 3 months—thaw overnight before reheating. *Fun fact*: The flavors deepen after a day! Reheat gently on the stove with extra broth to keep them juicy. Batch-cook tip: Double the recipe and freeze half for busy nights. Why this matters: Proper storage keeps meals safe and tasty. Ever tried freezing cooked ribs? Share your tricks below!Quick Fixes for Common Hiccups
Issue 1: Meat too tough? Cook longer—low and slow is key. Issue 2: Gravy too thin? Simmer it down or add a flour slurry. Issue 3: Veggies mushy? Skip straining and blend them into the gravy. Why this matters: Small tweaks save the dish. My neighbor once salvaged hers with extra wine—genius! What’s your go-to kitchen save?Your Questions, Answered
Q: Can I make this gluten-free? A: Swap flour for cornstarch or gluten-free flour. Works just as well! Q: How far ahead can I prep this? A: Cook it 2 days early. Reheat with extra broth. Q: No red wine on hand—substitutes? A: Use beef broth mixed with 1 tbsp vinegar. Q: Can I halve the recipe? A: Yes! Adjust cook time to 1.5 hours. Q: Best side dishes? A: Mashed potatoes or crusty bread. Soaks up the gravy!Nothing beats seeing your creations! Tag @SavoryDiscovery on Pinterest with your rib photos. I’ll feature my favorites next week. Happy cooking! —Elowen Thorn
Succulent Wine-Braised Short Ribs
Description
Succulent short ribs braised in red wine with aromatic vegetables for a rich, flavorful dish.
Ingredients
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Add the 2 tablespoons olive oil to a large, heavy-bottom Dutch oven over medium-high heat. Season the 5-6 bone-in beef short ribs with salt and pepper, to taste.
- Place the ½ cup flour on a plate and coat the ribs in flour on all sides.
- Add the short ribs to the hot pot to sear the sides until brown. Sear for 1-2 minutes, then turn with tongs to sear all sides. Remove the short ribs and set aside on a plate.
- Turn the heat down to medium, then add the 1 cup chopped carrots, 1 cup chopped onion, 1 cup chopped celery, and 1 head garlic. Cook for about 5 minutes until they start to soften.
- Pour in the 4 cups red wine. Bring to a boil for about 1 minute, allowing the wine to reduce. Add in the 4 cups beef broth, 1 tablespoon tomato paste, and 1 tablespoon Worcestershire sauce.
- Return the short ribs back to the pot, then place the 2 sprigs rosemary and 2 sprigs thyme on top of the meat. Cover the pot with a lid and place it in the preheated oven. Cook for 2 to 2 ½ hours or until the meat is very tender and pulls away from the bone.
- To make the gravy, remove the short ribs from the pot and set aside. Using a strainer, strain the veggies from the liquid.
- Return the strained liquid back to the pot over medium-high heat. Bring the mixture to a boil for 2-3 minutes or until it starts to thicken. Pour the gravy over each serving of meat, and enjoy!
Notes
- For best results, use a full-bodied red wine like Cabernet Sauvignon or Merlot. Serve with mashed potatoes or polenta.
Short Ribs, Beef, Red Wine, Braising, Comfort Food