Red Wine Braised Short Ribs

Ingredients

• 2 pounds Bone‑in short ribs (Ask butcher to cut into halves so they fit in the pot)
• 0.5 cup All‑purpose flour (For dredging, seasoned with salt and pepper)
• 1 teaspoon Salt
• 1 teaspoon Black pepper (Freshly ground)
• 2 tablespoons Olive oil (For browning)
• 1 large Leek (White and light green parts only, sliced)
• 2 Celery stalks (Diced)
• 2 Carrots (Medium, diced)
• 1 Shallot (Large, diced)
• 2 Garlic cloves (Minced)
• 2 tablespoons Tomato puree
• 2 cups Dry red wine (Choose a wine you would enjoy drinking)
• 2 cups Beef stock (Low‑sodium, good quality)
• 2 sprigs Fresh thyme
• 1 Bay leaf
• 1 tablespoon Whole grain mustard
• 1 tablespoon Cherry vinegar (or red wine vinegar)
• 2 Yukon Gold potatoes (Peeled and cubed)
• 0.5 cup Whole milk
• 2 tablespoons Unsalted butter (For potato puree)

Instructions

1. Preheat oven

   Set the oven to 140°C (285°F) and let it preheat while you prepare the meat and vegetables.

   Time: PT15M

   Temperature: 140°C

2. Season and dredge short ribs

   Pat the short ribs dry, season with salt and pepper, then coat lightly in flour, shaking off excess.

   Time: PT5M

3. Brown the short ribs

   Heat olive oil in the Dutch oven over medium‑high heat. Add the ribs and sear until a deep golden crust forms on all sides, about 3‑4 minutes per side.

   Time: PT15M

4. Remove ribs and set aside

   Transfer the browned ribs to a plate and set aside while you build the flavor base.

   Time: PT2M

5. Sweat the aromatics

   Add the sliced leek, diced celery, carrots, and shallot to the pot. Cover with a lid and cook on medium heat until the vegetables turn a deep golden‑caramel color, about 8 minutes.

   Time: PT8M

6. Add garlic and tomato puree

   Stir in the minced garlic and cook for 30 seconds, then add the tomato puree and sauté for another 2 minutes.

   Time: PT3M

7. Deglaze with red wine

   Pour in the red wine, scraping up any browned bits (fond) from the bottom. Bring to a boil and reduce until the liquid is syrupy and coats the back of a spoon, about 10 minutes.

   Time: PT10M

8. Add stock and herbs, return ribs

   Stir in the beef stock, thyme sprigs, and bay leaf. Nestle the browned ribs back into the pot, ensuring they are mostly submerged.

   Time: PT5M

9. Braise in the oven

   Cover the pot with its lid and place it in the preheated oven. Braise for 4 hours at 140°C, or until the meat is fork‑tender and falling off the bone.

   Time: PT4H

   Temperature: 140°C

10. Rest the meat

    Remove the pot from the oven. Transfer the ribs to a warm plate, cover loosely with foil, and let rest for 35 minutes. This allows juices to redistribute.

    Time: PT35M

11. Finish the sauce

    Skim any large fat globules if you prefer a leaner sauce (optional). Bring the sauce to a gentle boil and reduce by about one‑third, 5‑7 minutes. In a small bowl, whisk together the whole‑grain mustard with a ladleful of hot sauce, then stir the slurry back into the pot. Add the cherry vinegar, taste, and adjust seasoning with salt and pepper.

    Time: PT10M

12. Prepare potato puree

    While the sauce finishes, place the cubed potatoes in a pot of cold salted water. Bring to a boil and cook until fork‑tender, about 15 minutes. Drain, return to pot, add milk and butter, and blend with an immersion blender until smooth and glossy.

    Time: PT20M

13. Plate and serve

    Spoon a generous layer of potato puree onto each plate, create a shallow well, place a short rib on top, and drizzle with the reduced red‑wine sauce. Garnish with a sprig of thyme if desired.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

30 g

Fat

30 g

Fiber

4 g

Ingredient Substitutions

• Instead of Bone‑in short ribs: Beef chuck short ribs, Beef shank
• Instead of All‑purpose flour: Gluten‑free flour blend
• Instead of Olive oil: Vegetable oil, Canola oil
• Instead of Leek: Yellow onion
• Instead of Celery stalks: Fennel stalks
• Instead of Carrots: Parsnips
• Instead of Shallot: Red onion
• Instead of Garlic cloves: Garlic paste
• Instead of Tomato puree: Crushed tomatoes
• Instead of Dry red wine: Beef broth with a splash of balsamic
• Instead of Beef stock: Chicken stock, Vegetable stock
• Instead of Fresh thyme: Dried thyme (1/2 tsp)
• Instead of Whole grain mustard: Dijon mustard
• Instead of Cherry vinegar (or red wine vinegar): Apple cider vinegar (1 tsp)
• Instead of Yukon Gold potatoes: Russet potatoes
• Instead of Whole milk: Half‑and‑half, cream
• Instead of Unsalted butter: Margarine

Equipment Needed

• Heavy‑bottomed Dutch oven or oven‑safe braising pot
• Tongs
• Wooden spoon or heat‑proof spatula
• Chef's knife
• Cutting board
• Measuring cups and spoons
• Ladle
• Immersion blender or countertop blender (optional)
• Fine‑mesh strainer (optional)
• Oven thermometer (optional)

Critical Steps — Do Not Skip

• Seasoning and flour dredge before browning
• Developing a deep brown crust on the ribs
• Caramelizing the vegetables to the right golden color
• Reducing the red wine to a syrupy consistency
• Low‑temperature braise (140°C) for 4 hours
• Resting the meat before final plating

Chef Tips from the Video

• Use a wine you enjoy drinking – the flavor concentrates during reduction.
• Season the flour with herbs (e.g., dried thyme) for an extra flavor layer.
• If you prefer a richer sauce, finish with a tablespoon of cold butter whisked in at the end.

Troubleshooting

Storage

Refrigerator: Store the ribs and sauce in separate airtight containers for up to 3 days.

Freezer: Both sauce and cooked ribs freeze well for up to 2 months; reheat gently on low heat.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The braised ribs can be cooked a day ahead; reheat gently in the sauce over low heat.
• Sauce thickens when cooled; whisk in a splash of stock before reheating if needed.
• Potato puree can be made up to 2 days ahead and reheated with a little extra milk.

Frequently Asked Questions