Currently pausing between sentences in order to shovel these intensely savory wine braised short ribs into my mouth. The reason for my lunch/second lunch is sharing short rib magic with the world. It’s a very important job eating these ribs and finding the right words to describe the experience; words like umami, beefy, salty, herby, and Malbec come close.
Words are great and all, but some things need to be experienced to be understood. So, yeah. You should definitely make these.
You could serve these for the holidays to impress your friends and family or just make them for yourself. I just reheated leftovers for the 3rd time this week (because who has time to fuss with a new dinner every night), and they just keep getting better. Ok, I literally just licked my plate.
Since short ribs are lean, they take between 2 1/2 to 3 hours to make. When I make these, I braise them in the oven the day before and prep these herb infused mashed potatoes to go with. Is there anything better than short ribs and mashed potatoes?
Honestly, I tried to inspire myself to do something different. I thought about a red cabbage slaw or pierogi but at the end of the day, I just wanted something to sop up all that yummy braising sauce.
I’m patting myself on the back for that decision, because the braising sauce should absolutely be served alongside the meltingly tender beef and potatoes. I also like a dollop of sour cream, but that’s just me.
Malbec is my favorite red wine. One of these days, I will go to Argentina to tour the vineyards, but until that day, at least I have Malbec. I opted for a cheap bottle like I always do for recipes. Oh, and I totally designed the measurements around pouring myself a glass too.
Wine Braised Short Ribs
- 4 pounds short ribs
- kosher salt and freshly ground black pepper
- 2 c full-bodied red wine, Malbec
- 32 ounces beef stock
- 1 head garlic, halved horizontally
- 2 bay leaves
- 6 sprigs fresh thyme
- 4 sprigs fresh rosemary
- Prepare the ribs by trimming excess fat and and season them well with salt and pepper. Transfer the ribs to a large heavy pot over medium heat. Sear the ribs, turning often, for about 20 minutes, until crisp and brown on all sides.
- Meanwhile, preheat the oven to 350°F.
- Pour wine over the ribs and add beef stock to almost cover them. Add the garlic and herbs and season with salt and pepper. Bring to a boil, then set in the oven and braise for about 2 1/2 hours, or until the meat is tender enough to cut with a spoon.
- When the ribs are done, transfer them to a large serving platter or a bowl and cover with foil. Strain the burnished-mahogany sauce through a fine mesh strainer over a bowl and skim off fat (this is easier to do after refrigeration). At this point, the sauce and ribs can be refrigerated, to serve the next day; reheat the ribs in the sauce before serving.
- To serve, spoon a generous amount of sauce over the ribs with a side of herb infused mashed potatoes.