Winter Recipe of the Day: Red Wine-Braised Short Ribs

As the weather turns colder, there’s nothing more comforting than filling your home (and tummy!) with the warmth of a home-cooked meal. It’s the perfect way to heat up your kitchen and satisfy your cravings— a win for your taste buds and your gas bill. I'm looking at you Eversource.

Today’s Winter Recipe of the Day is a dish that’s stood the test of time, beloved by everyone from gourmet French chefs to Grandma Sue Ellen herself: Red Wine-Braised Beef Short Ribs.

Also, it's your lucky day because I happen to detest the recipe blog standard of starting the post with a 7 paragraph ode to the authors childhood in Ohio and other things that are truly not relevant. You’re here for the food, and I respect that. So, let’s dive in.

First things first—getting the right beef short ribs. Trust me, not all short ribs are created equal. You’re looking for ribs with at least an inch and a half of marbled meat on top of the bones. The fat should be evenly distributed throughout the meat, with maybe a little cap of fat on top—but nothing too excessive. If you spot ribs with lots of muscle striations and a huge fat cap, run the other way. That meat will cook up tough and dry, which is basically a culinary tragedy.

Or just don't bother trying to eye-ball it and simply ask your local supermarkets butcher to cut you a good cut of shortrib. See? Easy as pie.

Before we continue, here's the ingredients you'll need.

Ingredients

5 pounds (2.3kg) beef short ribs (see note)

Kosher salt and freshly ground black pepper

1 tablespoon (15ml) vegetable or other neutral oil

2 celery ribs (about 3 1/2 ounces; 100g each), cut into 1/2-inch dice

2 large carrots (about 8 ounces; 225g each), cut into 1/2-inch dice

1 large (14-ounce; 400g) yellow onion, cut into 1/2-inch dice

5 medium cloves garlic, smashed

2 tablespoons (30ml) tomato paste

1 (750ml) bottle dry red wine

1 quart (940ml) good-quality brown beef stock, brown chicken stock, white chicken stock, or store-bought chicken stock (see note)

1 packet unflavored gelatin, such as Knox (2 1/2 teaspoons; 10g), only if using store-bought stock

4 sprigs fresh thyme

2 bay leaves

1 (750ml) bottle ruby port wine

Slurry made from 1/2 teaspoon cornstarch mixed with 1 teaspoon water (optional)

Anyway, here's the recipe:

Step 1: Warm It Up

Preheat your oven to 300°F (150°C). Yes, we’re starting slow and low—this is a marathon, not a sprint.

Step 2: Season and Sear

Take your short ribs and generously season them with salt and pepper. Heat up a splash of oil in a large Dutch oven over medium-high heat until it’s shimmering like the top of a crème brûlée. Working in batches (because crowding the pot is for amateurs), brown those ribs on all sides. Give each side about 4 minutes to develop a glorious crust. Once browned, transfer them to a platter and repeat with the rest. Admire your handiwork; this is flavor in the making.

Step 3: Veggie Time

Pour off all but 2 tablespoons of the fat from the Dutch oven. (If you poured off too much, you’re not winning awards for measuring, but it’s fine—add a bit of oil back.) Toss in your celery, carrot, onion, and garlic. Stir, sauté, and wait for them to soften and take on a golden hue. This will take about 6 minutes. Add tomato paste, stir for another minute, and lower the heat if things get too smoky. You’re cooking, not starting a fire.

Step 4: Wine Not?

Pour in the dry red wine.

*Pausing here for a moment for dramatic effect* - I know we're in a recession that everyone's afraid to call a recession but, the quality of wine can really make or break the dish. Nothing in a bag. Nothing Yellow Tail or Barefoot. Let's say a $14 bottle minimum. Ok, back to regularly scheduled programming.

Scrape up all those browned bits stuck to the bottom of the pot—this is liquid gold. Bring it to a simmer and then add stock. If you’re using store-bought stock, sprinkle it with gelatin first (science magic) before adding it to the pot.

Step 5: Nestle and Braise

Return those browned short ribs (and their juices!) to the Dutch oven. Add some thyme and bay leaves for a little herbal sophistication. Partially cover the pot, pop it in the oven, and let it cook until the beef is so tender it’s practically weeping. This will take about 2–3 hours, so go relax.

Step 6: Port Patrol

While the ribs are doing their thing, grab a saucepan and gently simmer some port wine until it’s reduced to a syrupy ½ cup. It’ll take about an hour. Think of it as the sauce’s bougie cousin.

Step 7: Skim and Strain

Once the ribs are done, carefully transfer them to a platter (watch out—bones might pop out like uninvited guests). Tent with foil. Skim the fat off the top of the braising liquid, then strain it through a fine-mesh sieve, pressing on the solids to extract every last drop of goodness.

Step 8: Reduce and Combine

Rinse out the Dutch oven (or don’t if you like a rustic vibe) and pour the strained liquid back in. Simmer it gently until reduced to about 2 cups. Add the port reduction for extra oomph. If it’s still a little thin, whisk in a cornstarch slurry until the sauce coats the back of a spoon.

Step 9: Taste and Glaze

Season the sauce with salt and pepper to taste. Return the short ribs to the Dutch oven, coating again in sauce to rewarm and glaze them.

Step 10: Serve and Savor

Plate the ribs, ladle the sauce generously, and serve. Pair with mashed potatoes, veggies, or just a spoon if you’re feeling bold.

P.S.

Stock Talk: Homemade stock is ideal; it’s the secret to velvety sauce. Store-bought? Add gelatin and carry on.

Enjoy the slow-braised magic. You're welcome.