Vic’s Tricks To…Red Wine Braised Short Ribs
Short ribs are the freakin best.
Seriously, they are the most succulent and delicious piece of meat you can have.
WHEN it’s cooked properly.
Before we get started, let’s go back to the anatomy of our dear friend the cow.
Vic Trick: Rule of thumb is always that the parts of the animal that move the most are going to be the toughest and need the most (and longest) lovin’ to get tender.
Short ribs actually come from the chuck of a cow – this is where their ribs start. The muscle that runs along the ribs up to the neck is actually extremely overworked and thus, super tough.
That’s why it’s important to cook it for a loooooooong time in order to get that tender deliciousness.
There are also a few other tricks I’ve learned along the way in my short rib adventures and hope this inspires you to give them a try. You will not regret it.
First, you’ll want to use a large pot for this. I’d recommend a dutch oven, but we’re not putting this in the oven, so a stockpot would work fine.
Now, I know short ribs are expensive, so I definitely consider them a treat, but…
Vic Trick: I get my short ribs from BJs or Costco because since we’re braising these (aka searing and then cooking for a long time), they do not need to be super top quality and they’re much cheaper there!
You’ll see I got these super thiccccc bois there. Gather your short ribs and heavily season them with salt & pepper.
NOTE: The pre-portioned bone-in short ribs are cut so that one side has the meat and the underside has a super tough leathery membrane that you are not gonna wanna eat, but it’s easier to remove after cooking, so we’ll come back to that.
Heat 2 tbsp of butter in the dutch oven over high heat and add the short ribs, meaty side first, IN BATCHES!
Vic Trick: Seriously DO NOT OVERCROWD THE PAN. A hard sear on these is ESSENTIAL to having that tender inside and crispy outside.
Since there’s so much fat on these, I’ll need to render that down for quite a while. But, the goal here is to get a SUPER HARD sear on all sides of the short rib, even the underside (the tough part with the bone). It’ll take about 5 minutes per side.
Once you’ve seared all the short ribs IN BATCHES, remove them and set aside.
In the pot or dutch oven, set the heat to medium and add some garlic. Cook until fragrant, 2 minutes. Then add your veggies. In this case, I used onion, carrot, celery, and radishes, but potatoes would obviously be amazing here.
Let those soften for about 5 minutes, then add in 1 tbsp Worcestershire, 1 tbsp Italian seasoning, and 3 tbsp tomato paste. Stir to combine and cook for another 3 minutes.
NOW COMES THE WINE BABY!
Add 2 cups of red wine and bring it to a boil, then set it to low heat and simmer for about 5 more minutes. It will reduce by about 1/3.
Then add 2 cups of beef broth and bring to a boil.
Reduce to a simmer and let it hang out for at least 2-3 hours.
Vic Trick: The longer you let this simmer the better. That’s why this also works in a crockpot! Sear the meat, then add it with everything else to a slow cooker. Set it and forget it for 6-8 hours on low. Or throw it in a pressure cooker and cut that time down to like 30 mins!
Once the meat is fork-tender, you can choose to pull out the bones and remove that tough membrane I mentioned earlier. But, it’s not necessary and the bones make it look extra fancy, so that’s up to you!
Serve these bad boys over some mashed potatoes or egg noodles or rice or Vic’s Tricks To…Creamy Mashed Cauliflower!
If you give it a try, be sure to leave a comment or tag me in a pic @vics_trics_to on Insta.
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Vic’s Tricks To…Red Wine Braised Short Ribs
- 4 lbs of bone-in beef short rib
- 2 tbsp butter
- 1 onion, chopped
- 4 carrots, sliced
- 2 stalks of celery, sliced
- 1 bag of radishes, halved or quartered
- 4 cloves of garlic, minced
- 1 tbsp Worcestershire
- 1 tbsp Italian seasonings
- 3 tbsp tomato paste
- 2 cups of red wine
- 2 cups of beef broth
- Heat 2 tbsp of butter in a large dutch oven over high heat.
- Generously season the short ribs with salt & pepper and cook, in batches, until seared on all sides, about 5 minutes per side. DO NOT OVERCROWD! Then set aside.
- In the pot or dutch oven, set the heat to medium and add some garlic. Cook until fragrant, 2 minutes. Then add your veggies and let those soften for about 5 minutes.
- Add in Worcestershire, Italian seasoning, and tomato paste. Stir to combine and cook for another 3 minutes.
- Add red wine and bring it to a boil, then set it to low heat and simmer for about 5 more minutes. It will reduce by about 1/3. Then add beef broth and bring to a boil.
- Reduce to a simmer and let it hang out for at least 2-3 hours.
- Once the meat is fork-tender, you’re ready! Serve these bad boys over some mashed potatoes or egg noodles or rice or Vic’s Tricks To…Creamy Mashed Cauliflower and enjoy!