I’m amazed by the incredible taste of these Slow Braised Beef Short Ribs! They are incredibly tender and practically melt in your mouth. These ribs were cooked slowly in the oven until they reached a level of tenderness where they can be easily separated with a fork.
This meal is ideal for a festive occasion. The way it looks on the plate will impress your guests! You will earn the reputation of being the top chef among your friends! It’s simply exceptional.
what wine should i pair with the shortribs?
According to Food and Wine here are 3 wines that will work well with the braised beef short ribs.
- Southern French reds. The rustic Grenache-based blends made in regions such as the Southern Rhone, Provence, and the Languedoc are ideal for braised meats. They offer spicy fruit and coarser tannins that become soft and delicious with richer dishes, like short ribs. One affordable producer to look for: Mas de Gourgonnier. Domaine Charvin from Châteauneuf-du-Pape and Canet-Valette from Saint-Chinian also make reliable bottles.
- Chilean Cabernet Sauvignon. Wine geeks often have a hard time pegging Chilean Cabernet when it’s served sight unseen. The red has some of the rich fruit of California wines with a bit more structure (tannins and acid), like Bordeaux. That combination makes Chilean Cab great with short ribs. Look for bottles from Peñalolén or Mapuche.
- Tuscan Sangiovese. Sangiovese, grown in subregions of Tuscany such as Chianti, Montepulciano, and Montalcino, is too often reserved for only pizza and pasta. Yes, super-cheap Sangiovese are best saved for lighter food, but pay a few more dollars and you’ll be rewarded with serious reds that have bright cherry fruit and smoky, herbal notes — delicious with beefy short ribs. Try wines from Mastrojanni in Montalcino, Fèlsina in Chianti, or Avignonesi in Montepulciano.
let’s talk about the short ribs.
The short ribs I used are the Chuck Beef Short Ribs commonly seen at BBQ restaurants, the dino rib. Those delectable, generously-sized ribs that have been smoked at numerous Texas BBQ joints. They are huge! Typically, they come in slabs of 5 to 6 ribs and can be purchased from commercial grocery stores. I find them in my local HEB and at Central Market. The slab is usually in cryovac packaging. There are packages of short ribs in the regular meat display which are the same rib, but they have been cut likely in half.
what you need to make these ribs.
- 1 slab of beef chuck short ribs (typically there are about 5 ribs to a slab) that have been cut through into individual ribs.
- Salt and pepper
- 1/4 cup All purpose flour
- 3-4 Slices Bacon or pork belly
- 2 tbsp Olive oil
- 1 medium onion, diced
- 3 carrots, diced
- 2 shallots, diced
- 2 cups red wine
- 2 cups beef broth or more if needed to almost cover the ribs.
- 2 sprigs thyme
- 2 sprigs rosemary
Begin the recipe by taking the ribs out of the refrigerator. Place them on a sheet pan and season with salt and pepper on all sides. Let the ribs reach room temperature. Next, start by frying bacon in a dutch oven to extract the fat. Another excellent option for this recipe is pork belly, which adds great flavor. I purchase pork belly in a slab form from the meat counter at my local HEB. You can find it here: https://www.heb.com/product-detail/h-e-b-natural-pork-belly/1878246.
After the bacon has rendered and the fat and crisped, I remove it from the pan. I dredge the ribs in flour, add them to the same pan and brown them on all sides. After the browning process, I remove the ribs and cook carrots and shallots, add wine, then broth and the ribs back in. The complete instructions are in the recipe.
Amazing Slow Braised Beef Short Ribs Over Creamy Mashed Potatoes
I served these braised beef short ribs over creamy mashed potatoes. Here’s my recipe for delicious mashed potatoes! https://the2spoons.com/delicious-buttery-mashed-potatoes/.
Would you like another slow cooked recipe? Honestly, they are my favorite. What about you? the best beef stew over creamy polenta.
Here’s the recipe for these slow braised beef short ribs! Enjoy!
Slow Braised Beef Short Ribs
Ingredients
- 1 slab of beef chuck short ribs (typically there are about 5 ribs to a slab) that have been cut through into individual ribs.
- Salt and pepper
- 1/4 cup All purpose flour
- 3-4 Slices Bacon, or pork belly or salt pork that has been cubed. I used pork belley which is what’s used for salt pork, but it is not cured with salt.
- 2 tbsp Olive oil
- 1 medium onion, diced
- 3 carrots, diced
- 2 shallots, diced
- 2 cups red wine
- 2 cups beef broth or more if needed to almost cover the ribs.
- 2 sprigs thyme
- 2 sprigs rosemary
Instructions
- Salt and pepper ribs, then dredge in flour. Set aside.
- In a large dutch oven, cook bacon, pork belly or salt pork over medium heat until complete crispy and all fat is rendered. Remove and set aside. Do not discard grease.
- Add olive oil to pan with the pork grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.
- Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.
- Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add the pork back in. Add thyme and rosemary sprigs (whole) to the liquid.
- Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid.
- Serve the ribs on bed of creamy mashed potatoes, spooning a little juice over the top.
