Red Wine-Braised Short Ribs
About this recipe
Ina Garten's Red Wine-Braised Short Ribs are a game-changer for dinner, combining rich flavors and tender meat into a comforting dish. This recipe simplifies the process by roasting the short ribs instead of the traditional searing method, making it easier and less messy.
With a blend of hearty vegetables, a whole bottle of red wine, and a splash of stout, this dish is not just about the meat; it's about creating a deep, complex sauce that will elevate your meal. Perfect for serving with mashed potatoes or blue cheese grits, these short ribs are sure to impress.
Ingredient notes
- Use 5 pounds of bone-in beef short ribs cut into 2-inch chunks for the best flavor and texture.
- You can substitute the dry red wine with Burgundy, Cotes du Rhone, or Chianti, but choose a wine you enjoy drinking.
- For beef stock, homemade is preferable, but College Inn is a good store-bought option.
- Canned crushed tomatoes can be substituted with any brand, but San Marzano is recommended for its quality.
Tips from Food Network’s video
- Roasting the short ribs at 425°F for 20 minutes before braising helps develop a rich flavor without the hassle of searing them in a pan.
- Make sure to dry the leeks in a salad spinner to avoid steaming them during sautéing; this ensures they get nicely browned and tender.
- Adding a whole bottle of red wine and a bottle of stout creates a layered flavor profile that enhances the dish significantly.
Good to know
- How long does it take to cook the short ribs?
- The total cooking time is 3 hours and 15 minutes, including 1 hour of braising covered and another hour uncovered.
- What should I serve with the short ribs?
- Ina suggests serving them with blue cheese grits or mashed potatoes.
No life story here — the video and the recipe are the whole point. All credit to Food Network: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 425°F (220°C).
- 2
Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1.5 tablespoons of salt and 1.5 teaspoons of pepper.
- 3
Roast the short ribs in the oven for 20 minutes until browned.
- 4
Reduce the oven temperature to 325°F (160°C).
- 5
In a large Dutch oven, heat 1/4 cup of olive oil over medium heat.
- 6
Add the chopped leeks, celery, onions, and carrots to the pot and sauté for 20 minutes until tender.
- 7
Add the minced garlic and cook for 1 minute until fragrant.
- 8
Pour in a whole bottle of red wine and bring to a boil, then lower the heat and simmer for 10 minutes.
- 9
Add 4 cups of beef stock, 1 cup of canned crushed tomatoes, and 1 bottle of Guinness stout to the pot.
- 10
Add 6 sprigs of thyme, 1 tablespoon of salt, and 1.5 teaspoons of pepper, and stir well.
- 11
Add the roasted short ribs along with the juices from the sheet pan to the pot.
- 12
Bring the mixture to a boil, cover, and place in the oven for 1 hour.
- 13
After 1 hour, remove the lid and cook for an additional hour until the meat is very tender.
- 14
Remove the short ribs with a slotted spoon and place them on a plate. Discard the thyme bundle.
- 15
Simmer the sauce on the stove for 20 minutes until reduced, skimming off some fat from the top.
- 16
Return the short ribs to the pot and heat for 5 minutes before serving.
Heads up — we had to guess a little:
- The quantity of olive oil is inferred based on typical usage for sautéing vegetables.
Credit where it’s due: this recipe was transcribed from Food Network’s original video on YouTube. Follow them there — it’s their dish.
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