Seared to lock in moisture, and slowly baked in a red wine gravy with veggies, Red Wine Braised Beef Short Ribs are perfect for Sunday night family dinners or a romantic dinner for two at home.
I’ve long been a lover of slow roasted beef. And, I’ve long been a lover of short ribs. In my humble opinion, you can’t really have short ribs unless you go the slow roasted route. A long, slow roasting time is what allows the end result to be so perfectly moist and tender. There’s just no other way! This recipe for Red Wine Braised Beef Short Ribs is about to prove that! But first, let me tell you about my inspiration for this dish.
For the past three years or so, I’ve been “donating” many of my prepared recipes to an elderly couple in our building. Jack and Shirley are the most sweet, kind, and pleasant people I’ve ever met. Ever since the day I moved in, they have been extremely friendly and welcoming. They always have a great demeanour, they always have a smile to offer, and they always have a kind word to say.
When Shirley fell ill a year or two ago, I made an effort to prepare more dishes that I could bring to them. My blog was starting to blossom and needed more recipes anyway, so I decided to bake and cook recipes that I could share on Lord Byron’s Kitchen, as well as share with Jack and Shirley. Since they were both meat eaters, it ended up being a benefit to me as well, because I couldn’t possibly eat all of the meat dishes I was preparing, and I didn’t want it to go to waste.
For years, I have wanted to post roast beef recipes such as Three Ingredient Slow Cooker Pot Roast, Braised Beef Stew with Rice, and Pepper Steak with Pearl Onions to my blog. But, I really couldn’t justify preparing larger meals when I was the only person in our home who would eat meat. So, I was extremely happy when the option of providing meals to Jack and Shirley came along.
As I got to know the Mitchell’s a bit more, I learned that they enjoyed spicy foods, were fans of beef and pork, but were not big eaters overall. The portions I was sharing with them were too large. So, I began using portioning out what I thought was a meal-sized option, and added a few more of our neighbours to our “donating” meal project. And, even though I love those neighbours too, Jack and Shirley always come first.
Fast forward a year later, Shirley’s health began to decline. I still prepped meals for them, and tried harder to eliminate the need for Jack to cook more than once or twice a week. I would prepare three or four dishes on a Saturday or Sunday, pack them all up, prepare re-heating instructions for each, and take them upstairs. And almost each and every time, Jack would jokingly ask me when I was going to prepare Beef Bourguignon for them.
I had never prepared Beef Bourguignon in my life! It was certainly a challenge I was not going to run away from, but also not a challenge I was ready to accept. I have read bourguignon recipes before and knew the amount of work and expense that went into them. I was conflicted, because I don’t like to post recipes to my blog that use expensive ingredients.
All the while, they would try to pay me for these meals. I refused every single time. I wasn’t doing it for thanks, recognition, praise, or payment. I did it, because it felt good to help good people. That was enough. At Christmastime though, John.e took some food upstairs and Jack managed to weasel a bottle of red wine into John.e’s hands. We don’t drink at all. So, the bottle of red sat on top of the pantry until now.
A few weeks ago, Shirley was moved into hospice care. And, I realized that had never made the beef bourguignon for them. Call it guilt, call it whatever you want, but I decided to use up the red wine that they gave us at Christmastime on a beef dish – not bourguignon! – for Jack. I felt that it was more important now than ever to continue with the meal “donation” to help him out. I had just purchased a bunch of beef short ribs, so I got out my Dutch oven and put this recipe to the test.
Paired with large chunks of carrots, celery, and whole cipollini onions, Red Wine Braised Beef Short Ribs is a hearty, rustic dish that fills the belly and satisfies every food craving. The red wine, along with a few other ingredients, helps to create a thick and luscious gravy that makes this one-pot dish absolutely fantastic.
Grab some crusty bread, because dinner is served! By the way, I’m still waiting to hear from Jack on his thoughts about the dish. I’m sure once he sees me in the hallway, or in the lobby, he’ll make mention of it. For me, it was a hit. I’d make this again if I had more people to share it with. Who wants to come for dinner? 🙂
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Red Wine Braised Beef Short Ribs
- 6 pounds beef short ribs, bone in
- 1/4 cup vegetable oil
- 2 pounds cipollini onions, peeled and left whole (or pearl onions)
- 3 large celery stalks, cut into 1 inch pieces
- 4 large carrots, peeled cut into 1 inch rounds
- 8 cloves garlic, peeled, left whole
- 1/2 cup parsley, chopped (plus more for garnish)
- 5 ounces tomato paste
- 5 cups beef stock
- 3 cups red wine
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 whole bay leaves
- 4 tablespoons all-purpose flour
- Add the vegetable oil to a large, heavy-bottomed, oven and burner safe pot, and turn the heat to medium.
- While the pot heats up, sprinkle each side of the short ribs with salt and pepper.
- Fry the short ribs in batches in the vegetable oil. Do not overcrowd the pan. Do not allow the short ribs to touch during frying. Fry until browned - about 3 minutes per side. Once cooked, remove from pan and set aside on a plate. Repeat with the next batch until all short ribs are done.
- Pour the oil out of the pan. Do not not wipe the oil out, just pour out what you can. Add the carrots, celery, and onions, along with the remaining salt and pepper. Stir to combine. Cook for 5 minutes.
- Add the tomato paste and flour. Stir into the veggies. Cook for 5 minutes. In the meantime, preheat oven to 350 degrees.
- Next, add the beef stock, red wine, garlic, thyme, rosemary, and bay leafs. Stir to combine. Transfer the short ribs back into the pot. Nestle the ribs into the braising liquid. Cover and transfer to the oven. Roast for two hours.
- Remove from oven, gently stir in the chopped parsley, recover and roast for 60 more minutes.
- Remove from oven, gently stir one last time, and roast for 60 minutes. This time, do not place the lid on the pot. Check every 15 minutes. At this point, the meat may burn and the gravy may get a little too thick. Remove from oven and serve once the gravy has reached your desired thickness.
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