Braised Beef Short Ribs seasoned to perfection and cooked long and slow in red wine for the most delicious rich and comforting dish.

Hey guys, it's Fall. Can you believe it? Over the next several weeks my plan is to post easy and delicious Fall dishes that are comforting and of course full of flavor. What are some of your favorite fall dishes? Braised beef short ribs are definitely a favorite of ours. The red wine adds a depth of flavor that really takes this dish to the next level.

I hope you stick around as I walk you through this easy fall recipe. I'm certain you'll love it. If you have any questions, please feel free to use the comment section down below... here we go.

Ingredients

Beef short ribs
Grape-seed oil
Yellow onion
Celery
Fresh garlic
Seasonings (Cajun spice blend, kosher salt, pepper)
Red wine (I used Merlot)
Chicken broth (or beef broth)

What is braised beef short ribs

Braised beef short ribs is a type of cooking method in which you add cooking oil to a dutch oven or heavy bottom skillet to sear the short ribs. After searing, liquid such as red wine and chicken broth is added to the pot of short ribs and then covered with an air tight lid. The dutch oven is placed in the oven for the short ribs to be cooked long and slow.

How to cook braised beef short ribs

Preheat oven to 375 degrees. Meanwhile, chop the onion and celery and minced the garlic.

Beef short ribs: Remove excess fat from the short ribs wash and pat dry with paper towels. Season liberally with kosher salt, black pepper and Cajun seasoning. Add grape-seed oil or olive oil to the dutch oven and sear the meaty side of each short rib. Place on a clean plate and set aside.

Saute veggies: Keep 2 to 3 tablespoon of the oil from the dutch oven without removing the brown bits. The brown bit from the searing process contains a ton of flavor; therefore, I recommend leaving as much in the pot as possible. Use that oil to saute the chopped onions, celery, and minced garlic.

Liquid: Add the seared short beef ribs back into the pot on top of the sauteed veggies and pour in the red wine and chicken broth and cover with an air tight lid.

Braise: Place the dutch oven in a preheated 375 degree oven and allow the short ribs to braise for 2.5 hours until the meat is fork tender.

Serve: Served over a bed of creamy garlic mashed potatoes. Don't forgot to spoon over the delicious sauce.

For a smoother sauce, pour the sauce through a strainer to capture the onions and celery and discard what's left in the strainer
Use the sauce to make a thicker gravy, add 2 tablespoon of butter or oil to a sauce pan with 2 tablespoons of flour whisk the fat and flour and slowly pour in the sauce while whisking

Can you overcook beef short ribs

No, you cannot overcooked braised beef short ribs. In fact, the longer the short ribs braise in the liquid the more tender and delicious they become. However, for this recipe, I would not recommend cooking until the meat becomes so tender that it begins to shred. I would save shredded beef short ribs for recipes such as tacos or soups. Otherwise, this recipe is amazing while tender but still intact over creamy mashed potatoes or a bed of rice.

Storing leftovers

Store leftovers in an airtight container or glassware and place in the fridge for up to 3 days.

Braised beef short ribs freeze really well too. To freeze, place the short ribs and the red wine sauce in a freezer safe airtight container or freezer ziploc bag and store in the freezer for up to 3 months. If storing in the freezer, take a second to label the container or ziploc bag with that specific date as this will make it easier to keep track of the 'use by date'.

How to reheat

From fridge: You may notice a thin layer of grease that has solidified on the top surface of the liquid. If so, use a spoon to gently skim or remove that layer and disregard before adding the short ribs and its contents to a pot. Then, place the pot on the stove-top over medium heat until warm.

From freezer: The day before or the morning of, remove the short ribs from the freezer and place in the fridge to thaw. Once thawed, add the short ribs and its contents to a pot and place on the stove-top over medium heat until warm.

Tips

Season generously with kosher salt
Before searing, make sure the short ribs are completely dry if not you will not get a nice sear
Remove excess fat from the ribs
Sear short ribs in grape-seed oil or other cooking oil that have a high smoke point
Sear the short ribs until a nice brown crusting outer layer develops not until they're burnt
Cook long and slow simply means cooking at a low oven temperature for at least 2.5 hours to get the most tender and delicious tasting meat
Use a combination of red wine with chicken broth or red wine with beef broth
If you prefer not using wine, using broth alone tastes great, but red wine adds a depth of flavor
You can also use water as your liquid but your recipe will not have tons of flavor
For a smoother sauce, pour the sauce through a strainer before serving to capture the onions and celery

Braised Beef Short Ribs