Prepare yourself for a culinary journey that transforms ordinary beef short ribs into a mouthwatering masterpiece that will have your dinner guests begging for seconds! This isn't just another recipe; it's a flavor-packed adventure that combines the rich, smoky essence of perfectly seared meat with a luxurious wine-infused braising technique that will elevate your home cooking to restaurant-quality heights. Get ready to impress everyone at your table with this show-stopping dish that promises tender, fall-off-the-bone beef that melts in your mouth.
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Beef short ribs (3-4 lbs)
- Salt
- Pepper
- Red wine (2 cups)
- Beef broth (1 cup)
- Onion (1, chopped)
- Garlic (4 cloves, minced)
- Fresh thyme (2 sprigs)
Instructions
- Begin by preparing the beef short ribs. Pat them dry with paper towels to remove any excess moisture. This will help achieve a nice sear. Season the ribs generously with salt and pepper on all sides.
- In a large, heavy-bottomed pot or Dutch oven, heat a couple of tablespoons of oil over medium-high heat. Once the oil is hot, add the seasoned short ribs in batches, searing them on all sides until they are nicely 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 sauté for about 5 minutes, or until the onion becomes translucent and begins to caramelize. Stir frequently to avoid burning.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant, stirring continuously to prevent burning.
- Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate any browned bits. Bring the wine to a simmer and let it reduce by half, which should take about 10-15 minutes.
- Once the wine has reduced, return the seared short ribs to the pot. Pour in the beef broth and add the fresh thyme sprigs. The liquid should cover the ribs about halfway; if needed, add a bit more broth or water to achieve this.
- Bring the mixture to a gentle simmer, then cover the pot with a lid and transfer it to a preheated oven set at 300°F (150°C). Allow the short ribs to braise for about 3-4 hours, or until they are fork-tender and the meat is falling off the bone.
- Once the short ribs are done, carefully remove the pot from the oven. Let the ribs rest for about 10 minutes before serving. This will allow the juices to redistribute within the meat.
- To serve, place the ribs on a platter and spoon some of the braising liquid over the top. Garnish with additional fresh thyme if desired. Enjoy your delicious smoked beef short ribs with wine braise!
Tips
- Dry Meat is Key: Always pat your short ribs completely dry before seasoning. This ensures a perfect, crispy sear that locks in incredible flavor.
- Sear with Patience: Don't rush the searing process. Take your time to brown each side of the ribs, creating a delicious caramelized crust that adds depth to your final dish.
- Low and Slow is the Golden Rule: Braising at a low temperature (300°F) for several hours guarantees meat so tender it practically falls apart at the touch of a fork.
- Wine Matters: Choose a good quality red wine you'd actually enjoy drinking. The braising liquid's flavor will concentrate, so the wine's quality directly impacts the dish's taste.
- Rest is Best: Always let the meat rest after cooking. This allows the juices to redistribute, ensuring each bite is incredibly moist and flavorful.
- Make Ahead Friendly: These short ribs actually taste even better the next day, so don't hesitate to prepare them in advance for stress-free entertaining.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
