Showstopping Red Wine Braised Short Ribs
Occasionally, I’ll share that a recipe is one of the best things I’ve made recently. But guys, this one…this is the one. This is the best recipe I’ve got in my back pocket, and truly the most requested dishes from friends. These braised short ribs are literally showstoppers.
When I invite friends over and tell them I’m thinking about braising short ribs, they’re all over it! Everyone close to us really love these, you must try them!
The first time I had a braised short rib was at Founding Farmers in DC, about 5 or 6 years ago. All I can say is, “wow.” I mean. A revelation. Thus began my journey perfecting a red wine braised short rib, that’s a little inspired by Boeuf Bourguignon. This is a really, really excellent dish to have in your pocket. It feels elegant, it’s absolutely delicious, and everyone will love it!
I think one of the things that imparts incredible flavor in the dish is starting with bacon. Just three slices, chopped into tiny pieces. The fat renders into the pan, and then you sear your short ribs in those juices along with a little more butter. And then. Then you drop in your mirepoix and get those veggies completely coated in butter and bacon fat and a little salt. This is the magic folks, and it all starts with the bacon! Don’t skip it.
I think it’s also important to tell you that the same proportions here for 8 short ribs I’ve also used for 12+. You just need enough liquid to almost completely cover the short ribs, and of course a pot large enough to hold them all. So, if you make more than 8 you don’t really need to make more of the veg and sauce ingredients – you will likely just need to bake longer. Just start checking the ribs for falling-of-the-bone-ness at 2.5 hours, and then check every 15-30 minutes for doneness.
The other key to an excellent red wine braised short rib is, of course, your choice in wine. You definitely want a dry red, but it really does have to be good. Please don’t put work into these short ribs and pour in a $3 bottle. It won’t be the same. I usually reach for a cab, and at about the $12-$15 price point. It makes all the difference to have a good bottle of wine in here.
My last two tips, before we part ways here, is to read these steps thoroughly and to prepare all of your ingredients ahead of time. Prep your vegetables, have your seasoning ready, prep your bouquet garni, measure your broth and tomato paste and flour. It makes it so much easier and quicker to move through the recipe.