Indulge in the rich, savory flavors of Italy with our Garlic Red Wine Braised Short Ribs! This mouthwatering dish transforms tender beef short ribs into a luxurious feast, perfect for impressing guests or enjoying a cozy night in. With just a few simple ingredients and a bit of patience, you’ll create a meal that’s not only delicious but also boasts a beautiful depth of flavor that will have everyone asking for seconds. Ready to elevate your cooking game? Let’s dive into this culinary masterpiece!
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 beef short ribs
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups red wine
- 2 cups beef broth
- 1 sprig fresh rosemary
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Chop the onion and mince the garlic. Season the beef short ribs generously with salt and pepper on all sides.
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the short ribs, searing them on all sides until they are browned. This should take about 3-4 minutes per side. Remove the ribs from the pot and set them aside on a plate.
- In the same pot, add the chopped onion and cook for about 5 minutes, or until the onion is translucent and begins to soften. Stir occasionally to prevent sticking.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, until fragrant. Be careful not to burn the garlic.
- Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Bring the wine to a simmer and let it cook for about 5-7 minutes, allowing it to reduce slightly.
- Once the wine has reduced, add the beef broth and the sprig of fresh rosemary to the pot. Stir to combine.
- Return the seared short ribs to the pot, ensuring they are submerged in the liquid. Bring the mixture back to a gentle simmer.
- Cover the pot with a lid, reduce the heat to low, and let the short ribs braise for about
- 5 to 3 hours. The meat should become tender and easily pull away from the bone.
- Once the short ribs are done, remove them from the pot and set them aside on a plate. Discard the rosemary sprig.
- If desired, you can strain the braising liquid to remove the solids and return it to the pot. Simmer the liquid over medium heat to reduce it further, concentrating the flavors for about 10-15 minutes.
- To serve, place the short ribs on plates and drizzle with the reduced braising liquid. Pair with your choice of sides, such as creamy polenta or mashed potatoes, to soak up the delicious sauce.
Tips
- Choose Quality Ribs: Opt for well-marbled beef short ribs for the best flavor and tenderness. The fat will render down during cooking, enriching the dish.
- Sear Well: Don’t rush the searing process! Take your time to achieve a deep, golden-brown crust on the ribs, which adds a wonderful depth of flavor to the final dish.
- Deglaze Properly: When adding the red wine, make sure to scrape up all the browned bits from the bottom of the pot. These bits are packed with flavor and will enhance your sauce.
- Low and Slow: Braising at a low temperature for several hours is key to achieving fall-off-the-bone tenderness. Resist the urge to rush this step!
- Flavor Boost: For an extra layer of flavor, consider adding a splash of balsamic vinegar or a teaspoon of sugar to the braising liquid to balance the acidity of the wine.
- Rest Before Serving: Let the short ribs rest for a few minutes after cooking to allow the juices to redistribute, ensuring every bite is juicy and flavorful.
- Perfect Pairings: Serve your short ribs with creamy polenta, mashed potatoes, or crusty bread to soak up the delicious sauce. A side of roasted vegetables or a fresh salad will complement the richness beautifully.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
