Beef ribs braised in red wine
Votes: 5
Time: 3 hours 35 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Rich beef short ribs braised in red wine are a luxurious dish that's surprisingly easy to prepare and absolutely everyone loves. No marinating is required. Meaty short ribs are seared in butter until golden brown, then covered with a savory mixture of vegetable broth and red wine and braised in the oven for several hours until the juicy meat falls off the bone. The only seasoning needed is garlic. Reduce the remaining braising liquid slightly on the stovetop and thicken with butter. You'll have a delicious wine sauce to go with the meat!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 rounds beef short ribs, trimmed (about 8 lbs each)
- 3 tablespoons unsalted butter, divided
- 1 bottle of rich red wine, such as Cabernet
- 4 tbsp. lightly salted vegetable broth
- 4 cloves garlic, peeled and crushed
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 160°C.
- Pat the ribs dry with paper towels and sprinkle with salt and black pepper on all sides.
- In a large Dutch oven, heat 2 tablespoons of butter over medium-high heat. Add the ribs and brown them on all sides. Transfer them to a plate, then add the garlic and stir until softened but not browned, about 1 minute. Carefully pour in the wine, bring to a simmer, and cook until the liquid has reduced to about 1 cup.
- Add the ribs and any juices back to the pot along with the broth. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven. Simmer until the meat falls off the bone easily, about 3 hours.
- Transfer the ribs to a plate and cover with foil to keep warm. Strain the liquid through a fine-mesh sieve into a saucepan set over medium heat. Bring to a simmer and cook, skimming off any fat as needed, until thickened, about 10 minutes. Remove from heat and stir in the remaining 1 tablespoon of butter. Taste and adjust the seasoning with salt if needed.
- Transfer the ribs and sauce to a serving platter and serve.
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