Braised Short Ribs Dutch Oven Or Crockpot Wellplated Com

The only reason we still have cable is for the sake of The Food Network (I DVR Pioneer Woman and Barefoot Contessa) and ESPN (we all know that’s for Ben). Between running this website and my love of reading cookbooks like novels (if you do it too, check out The Well Plated Cookbook), I absorb a lot of recipe content. Thus, it is something special when one stops me in my tracks, sticks in my brain, and cannot be shaken until I’ve brought it to life (see also: Beef Bourguignon). Such is the case with today’s braised short rib recipe, which I was inspired to create after watching Barefoot Contessa’s red wine braised short ribs in action. While we’ve enjoyed braised beef short ribs Ina Garten-style on numerous occasions, as is my bossy way in the kitchen, I felt it could be improved.

I wanted more vegetables to offset the richness of the meat and make the short ribs an all-in one meal (like this Instant Pot Beef Stew).I ditched the leeks (save them for this Potato Leek Soup) in favor of yellow onion, which provides the same aromatic complexity and is faster to prep.Also, I ditched the bottle of stout beer. It’s not something I keep on hand, and I thought it was unnecessary to buy a whole pack for one recipe.I rarely say this about Ina Garten recipes, but the short rib broth left me wanting…more. I turned to a few of my favorite tricks for building flavor: Worcestershire sauce, Dijon mustard, and tomato paste.

We agreed that, thanks to the rich broth and the fact that the short ribs are so tender you can cut them with a spoon, these were the BEST braised short ribs with red wine we’ve ever had.

How to Make Braised Short Ribs with Red Wine

Braising short ribs means browning meaty beef short ribs on the outside, then slow-simmering them. The short ribs slow cook (i.e. braise) in a rich tomato sauce. This short rib recipe is fall-apart tender, cozy, comforting, and down-right delicious.

The Ingredients

Short Ribs. This tougher cut of beef breaks down and becomes melt-in-your-mouth tender when braised.

Carrots. Making braised short ribs with carrots adds earthy sweetness, another dimension of texture, and healthy veggie benefits. They also make me think of my Grandma Dorothy’s Crockpot Beef Stew in the most comforting way.Red Wine. We’re adding a full bottle to create the most complex, fully-flavored sauce (like in this Chicken Cacciatore).

Celery. Adds freshness, crunch, and is a staple in creating sauces.Onion. I chose to use yellow onion instead of the commonly-used leek, as it’s more easily available to me (and easier to clean!). Tomato Paste. An easy way to achieve a deep, simmered all-day flavor.Stock. Another secret to the richly-flavored broth. I prefer beef stock because it creates the richest flavor, but you can use beef broth or chicken stock too.

Fire Roasted Tomatoes. Brings a sweet and smoky flavor to the broth. Worcestershire. For a touch of umami. Dijon Mustard. The tanginess of Dijon mustard wakes up all the flavors in the broth (like in this Instant Pot Pork Tenderloin). It doesn’t stick out on its own, but is one of the little details in this recipe that really adds up.Herbs. I used some fresh thyme, fresh parsley, and dried oregano to add herby flavor to the broth.

The Directions

Storage Tips

To Store. Refrigerate leftovers in an airtight container for up to 3 days. To Reheat. Rewarm short ribs in a Dutch oven on the stovetop over medium-low heat or in the microwave. To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

How to Serve Beef Short Ribs

One of the stars of red wine braised short ribs is that gorgeous sauce. Serve braised short ribs in shallow bowls or large plates with a deep rim (for sauce preservation).

You can cook them entirely the day before, then rewarm with good results. In fact they taste even better the next day.Short ribs are also a less expensive cut of beef compared to other cuts, so they are a budget-friendly way to feed a crowd.Because short ribs are high in fat content, they are very forgiving. The longer you cook them, the more tender they become, which is a great stress reliever when you’re serving guests.

Like other tough cuts of meat, when slow cooked, short ribs break down and become incredibly fork tender. Short ribs can vary in thickness. For best results, use short ribs that are at least 1 1/2 inches thick. For braising beef, look for a dry, full-bodied red wine such as Cabernet, a fuller-bodied Pinot Noir, or Chianti Classico. While you want the short ribs to be fall-apart tender, cooking them too long will result in ribs that are mushy. There’s a fine line, but it is there. Then, pair red wine braised short ribs with sides that will allow you to sop up as much sauce as possible.

With Mashed Potatoes. These Instant Pot Mashed Potatoes and Crockpot Mashed Potatoes are my hands-down favorites and also great for a crowd.With Polenta. Creamy, comforting Parmesan polenta tucks perfectly beneath the rich, meaty short ribs. It’s a classic pairing you will often see at restaurants. See Creamy Polenta for a recipe.With Pasta. Wide, flat noodles such as pappardelle are our favorite. If possible, see if you can purchase fresh pasta from the refrigerated section of your grocery store. It’s worth it!With Bread. For mopping up every morsel! Try my No Knead Focaccia or pick up a crusty loaf from a bakery.

Recommended Tools to Make this Recipe

Dutch Oven. One of my most-used kitchen tools. Extra Large Cutting Board. The extra space is wonderful when you’re chopping lots of ingredients at once. Slotted Spoon. Perfect for removing ingredients without the liquid.

The hardest part about making braised short ribs? Waiting for them to be tender whilst the heavenly aroma of long-simmered meat bubbling away with red wine, garlic, and herbs wafts through your kitchen. Serve red wine braised short ribs with a variety of healthy side dishes or, just stick a fork in the Dutch oven and praise the heavens for something this delicious.