Red Wine Braised Beef Ribs
We may earn money or products from the companies mentioned in this post.Farm to Table Delight: Red…
We may earn money or products from the companies mentioned in this post.
Farm to Table Delight: Red Wine Braised Beef Ribs
This Red Wine Braised Beef Ribs recipe is sure to be a keeper.
My husband LOVES Shepard’s Pie and I do not. At all. So this is our compromise. I will make this and eat it any day and he is happy because he gets all the warm, comforting goodness of this meat and potatoes show stopper.
I am happy because …
- It’s delicious
- So easy to make – can do other things and come back to it
- It seems so fancy once it is all done and it makes the house smell amazing
What’s not to love?
Well, some people don’t love them and I think it is because they must have either never had them, or had a bad culinary experience with them. They can be a bit tricky.
Full of Flavor
This really is very simple to make and uses simple ingredients which I love even more, but the flavors are so complex and really build on each other and make it seem like more work went into than actually does.
This hearty and comforting dish is perfect for showcasing the exceptional quality and taste of our grass-fed and finished beef. Our ribs come bone-in and we throw the whole thing and get all the brothy goodness with it.
Understanding How to Cook
A ton of people tell me they don’t know how to cook this cut of beef and it is honestly, one of our least sold cuts. I don’t know how that is, but I can say that if you ever tried to bbq beef ribs on direct heat you may be afraid to try this cut of beef. That would not make for a very tasty beef rib dish! It is full of connective tissue (obviously, it is right on the bones after all) and it can be VERY tough if cooked too quickly, or at too high of a heat.
Beef ribs come as short ribs or beef ribs and the biggest difference is one comes from the front ribs and one comes from the back ribs. The short ribs may have a little less meat on them than ribs labeled beef ribs, but they are interchangeable and cook the same.
There are some great bbq recipes for beef ribs and I will probably share one sometime, not today though. Beef ribs need indirect heat, LOW and SLOW. Don’t try to rush the process. Braising (a term that describes searing meat and then cooking in hot liquid slowly in a closed/lidded vessel) optimal to watch this beef become so tender and literally melt in your mouth. I use a Le Creuset dutch oven which was gifted to me for my wedding by a very talented chef friend. It’s AMAZING! They have a lifetime guarantee. Yay! My most favorite cooking vessel. You can use a less expensive version like this and still achieve the same results though.
Pro Tip: For added depth of flavor, consider marinating the beef ribs in red wine overnight before starting this recipe.
Red Wine Braised Beef Ribs
Equipment
- Dutch Oven optional but highly recommended will need another roaster with a lid
Ingredients
- 3 lbs Beef Ribs or Beef Short Ribs we use bone-in
- 2 tbsp olive oil
- 1/2 tsp Creole Seasoning I use Tony's - you can use SALT and PEPPER if you'd rather
- 1 medium yellow onion diced
- 1 medium carrot sliced, chopped or diced
- 1 medium celery stalk sliced
- 2 tbsp all-purpose flour
- 4 oz tomato paste
- 1 tsp herbs de provence
- 1 tsp minced garlic
- 3 cups dry red wine I like cabernet sauvignon
- 2 cups beef broth
- 2 dried bay leaves
- salt and pepper to taste
Instructions
- Preheat oven to 325 degrees.
- Remove the membrane (silver skin) by sliding a knife between the skin and the meat and discard this.
- Rub the ribs with creole seasoning (can use salt and pepper instead but this is my preference.)
- Add the olive oil to the pan and sear the ribs on all side over medium high heat until browned on all sides, then remove from the oil and set aside.
- Reduce heat to medium. In the same pan add the onions, carrots and celery and cook until onions are translucent.
- Add the minced garlic and cook for about 2 mins more.
- Place the ribs back into the pan and sprinkle with ap flour and add the tomato paste.
- Stir for about one more minute until the ribs are coated with the flour.
- Deglaze the pan with the red wine, stirring constantly.
- Add the beef broth and bring to a boil, stir until well-combined and a deep red color.
- Add the remaining ingredients and cover with a lid, insert into preheated oven.
- Cook for about 2-2.5 hours or until beef is tender, it should easily separate from the bones when touched. VERY IMPORTANT: if they do not come off the bone easily they need more time. If using more than 3 lbs of ribs cooking times may need to be adjusted.
- Add any additional salt and pepper as needed before serving.
