Wine Braised Short Rib Recipe

Ingredients Needed

Braised Beef:

  • 5 lbs of chuck roast or any beef you prefer to make a pot roast
  • 1 Large onion
  • 3 Celery Stalks
  • 2 Carrots
  • 5 Garlic cloves
  • 2 Bay Leaves
  • 10 Sprigs fresh thyme
  • 3 cups red wine

Red Wine Sauce:

  • 1 large shallot
  • 3 garlic cloves
  • 1 cup sugar
  • 3 cups red wine

Wine Braised Short Rib Recipe 2

Step One, Prep

Cut your onions, celery, and carrots. These cuts do not need to be fancy but make sure they are relatively the same size. Make sure to peel the onions and carrots and cut the top and bottoms off of the celery. Put these cut veggies into a container and set them aside. Peel your garlic, give them a firm smash and add them to the container with the other veggies.

Now preheat your oven to 325 degrees Fahrenheit.

Wine Braised Short Rib Recipe 3

Get your pans ready. Find a roasting pan that is deep enough to cover the roast and the liquids without spilling. I’d recommend at least 3 inches deep. A braiser pan or dutch oven also works great. Place this next to your stovetop and toss in your bay leaves and thyme. 

Cut your roast into your preferred serving sizes. Remember, they will shrink when they are fully cooked. Cut the roast the long way against the grain of the meat in about 2-inch portions.

Again, these don’t need to be perfect cuts but make sure they are consistent and uniformed. Once they are cut and ready to go, coat every side evenly with fine salt and pepper. Be liberal with your seasoning; once you think you’ve added just the right amount, add more. 

Wine Braised Short Rib Recipe 4

Step Two, Cook Meat

Place a large skillet or cooking on your stovetop on medium-high heat and add your oil. Try to use a pan that is large enough to fit all of your meat evenly at once. If you don’t have a pan big enough, you can do this next step twice. 

Wait for the pan to heat up. You can tell when the pan is ready by watching the oil, for it will start to shimmer and dance just slightly.

Don’t let your oil get too hot, or you will burn your oil (olive oil will burn quicker than canola oil) or start your kitchen on fire. 

Wine Braised Short Rib Recipe 5

Now, with a pair of tongs, add your meat to the pan. Press down on the meat firmly to make sure it is cooking evenly. Add as many pieces of meat as you can while having enough space to cook each piece evenly.

Rotate the meat once it has a deep brown coloring. Once every side has been seared, add the meat on top of the bay leaves and thyme in your pan. 

Reduce the pan to medium heat, add your butter, let melt, then add your veggies.

Step Two, Add Veggies

Add a sprinkle of salt to the veggies to help draw out moisture and flavor. With a plastic or wooden spoon, stir the veggies around the pan, evenly cooking the vegetables and removing and leftover bits from the meat (this is where the flavor really comes from). Continue this step until the veggies are cooked the onions start to become translucent.

Wine Braised Short Rib Recipe 6

Step Three, Make the Sauce

For the sauce, you’ll need 1 large shallot, 3 garlic cloves, 1 cup sugar, and 3 cups red wine.

Get your wine sauce ready by mixing all ingredients together and turn your heat back up to medium-high.

At this point, if you are able and of legal age, I highly recommend taking a couple of drinks of the wine to make sure it’s a good enough wine to drink.

If it’s not good enough to drink, it’s not good enough to cook with. Add 2 cups of wine to the pan with the veggie and reduce by half to cook off the alcohol.

Continue to stir the veggies around the pan to break up any remnants from the meat. 

Step Three, Dish Up & Enjoy! 

Finally, pour the veggies and wine on top of your meat.

Add water, enough to completely submerge the meat. Cover the pan with 2 layers of tin foil and toss it in the oven for 3 hrs.

Once the time is it, take it out of the oven, pull back a corner of tin foil, and let it rest in its juices for at least 20 mins. 

And enjoy! 

Wine Braised Short Rib Recipe 7

Wine Braised Beef

Wine Braised Beef

Wine Braised Short Rib

Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes

Ingredients

  • 5 lbs of chuck roast or any beef you prefer to make a pot roast
  • 1 Large onion
  • 3 Celery Stalks
  • 2 Carrots
  • 5 Garlic cloves
  • 2 Bay Leaves
  • 10 Sprigs fresh thyme
  • 3 cups red wine
  • Red Wine Sauce:
  • 1 large shallot
  • 3 garlic cloves
  • 1 cup sugar
  • 3 cups red wine

Instructions

Braised Beef

  1. Clean and cut the celery, onion, carrots, and set aside.
  2. Cut your beef into serving portions.
  3. Evenly cover your meat with salt and pepper and sear on medium heat on all sides. Once the meat is evenly seared, place it in a baking pan deep enough to cover the meat with veggies and liquids.
  4. While your pan is still hot, add 1 Tbsp of butter and your veggies. Sautee veggies for about 30 seconds.
  5. Add wine and reduce by half.
  6. Add your wine, veggies, garlic, thyme, and bay leaves to your baking pan. Cover with water until completely submerged.
  7. Bake at 325 degrees for 3 hours.

Red Wine Sauce

  1. Strain the liquid from the braised meat.
  2. Sautee the shallots and garlic with butter until fully cooked.
  3. Add wine and reduce by half.
  4. Add sugar and the liquid from the braised beef and reduce by 3/4 or until the sauce has thickened.
  5. Strain through a fine-mesh strainer.

    Notes

    Braised Beef

    Cut your onions, celery, and carrots. These cuts do not need to
    be fancy but make sure they are relatively the same size. Make sure to peel the
    onions and carrots and cut the top and bottoms off of the celery. Put these cut
    veggies into a container and set them aside. Peel your garlic, give them a firm
    smash and add them to the container with the other veggies.

    Now preheat your oven to 325 degrees Fahrenheit

    Get your pans ready. Find a roasting pan that is deep enough to
    cover the roast and the liquids without spilling. I'd recommend at least 3
    inches deep. A braiser pan or dutch oven also works great. Place this next to
    your stovetop and toss in your bay leaves and thyme. 

    Cut your roast into your preferred serving sizes. Remember, they
    will shrink when they are fully cooked. Cut the roast the long way against the
    grain of the meat in about 2-inch portions. Again, these don't need to be
    perfect cuts but make sure they are consistent and uniform. Once they are cut
    and ready to go, coat every side evenly with fine salt and pepper. Be liberal
    with your seasoning; once you think you've added just the right amount, add
    more. 

    Place a large skillet or cooking on your stovetop on medium-high
    heat and add your oil. Try to use a pan that is large enough to fit all of your
    meat evenly at once. If you don't have a pan big enough, you can do this next
    step twice. 

    Wait for the pan to heat up. You can tell when the pan is ready
    by watching the oil, it will start to shimmer and dance just slightly.
    Don't let your oil get too hot, or you will burn your oil (olive oil will burn
    quicker than canola oil) or start your kitchen on fire. 

    Now, with a pair of tongs, add your meat to the pan. Press down
    on the meat firmly to make sure it is cooking evenly. Add as many pieces of
    meat as you can while having enough space to cook each piece evenly. Rotate the
    meat once it has a deep brown coloring. Once every side has been seared, add
    the meat on top of the bay leaves and thyme in your pan. 

    Reduce the pan to medium heat, add your butter, let melt, then
    add your veggies. Add a sprinkle of salt to the veggies to help draw out
    moisture and flavor. With a plastic or wooden spoon, stir the veggies around
    the pan, evenly cooking the vegetables and removing the leftover bits from the
    meat (this is where the flavor really comes from). Continue this step until the
    veggies are cooked and the onions start to become translucent.

    Get your wine ready and turn your heat back up to medium-high.
    At this point, if you are able and of legal age, I highly recommend taking a
    couple of drinks of the wine to make sure it's a good enough wine to drink. If
    it's not good enough to drink, it's not good enough to cook with. Add 2 cups of
    wine to the pan with the veggies and reduce by half to cook off the alcohol.
    Continue to stir the veggies around the pan to break up any remnants from the
    meat. 

    Finally, pour the veggies and wine on top of your meat. Add
    water, enough to completely submerge the meat. Cover the pan with 2 layers of
    tin foil and toss it in the oven for 3 hours. Once it's time, take it out of
    the oven, pull back a corner of tin foil, and let it rest in its juices for at
    least 20 minutes. 





    Wine Braised Short Rib Recipe 9