Red Wine Braised Short Ribs in Dutch Oven (2024)

FAQs

What red wine is good for braising short ribs? ›

For braising beef, look for a dry, full-bodied red wine such as Cabernet, a fuller-bodied Pinot Noir, or Chianti Classico. Don't Overcook the Beef. Believe it or not, it is possible to braise short ribs for too long.

For cooking your show-stopping main, nothing beats a 5.5 quart Dutch oven. Its size means it can accommodate larger or more awkward cuts of meat, like pot roast, ribs or brisket, while also being big enough to feed everyone.

Halfway through the cooking process, flip the ribs over and rotate them from the middle to the outside. Once the meat is cooked to a tender texture, they can be eaten right away, or allowed to sit in the vat for a day or two to soak up more flavor and complexity.

You definitely want these short ribs to be meltingly tender and fall off the bone so make sure you cook them long enough. That said, don't overcook them or they could turn out dry or even too mushy.

“The tenderness that braising creates really calls for a softer wine like an Argentinian malbec or Australian shiraz.” He also likes carmenère with lamb because its spiciness plays off the meat's gamey and herbaceous quality.

It will take about 1 1/2 to 3 hours to become fork-tender. As soon as it's fork-tender, it's done. Cooking any longer will dry out the meat. With braising, just a little effort yields amazing results.

Bring the liquid to a simmer and cover the pot. You can braise on the stovetop over a low flame, or you can transfer the Dutch oven to a 325°F oven—your choice! Take a peek inside the lid every 30 to 45 minutes to turn the meat, checking to see if it's done and adding any extra liquid if necessary.

For best results, do not allow the braising liquid to boil; adjust your burner to the lowest setting (the liquid should be at a bare simmer), or braise in a slow oven set between 275°F (135°C) and 300°F (150°C). Some chefs swear by an even lower oven temperature of 200°F (95°C).

Keep the lid on when braising meat, as it needs moist heat over a long period of time to break down the collagen and connective tissues for fork-tender results. "Pot covered, the ingredient you are braising gets continuously bathed in these steaming and simmering liquids, which the item flavors in turn," says Welsh.

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed.

How long to braise short ribs at 225? ›

Leave the ribs in the pan for best results. Apply cherry smoke for about 2 hours. Cover the pan tightly with foil and let it cook for 3 hours at 225°F (107°C). During this time, the wine and beef juices will create steam and the beef will get a good braising inside the covered pan to super tenderize the beef.

Sear and Brown Ribs – Before braising your beef short ribs in the oven, always sear and brown them first. If not, your ribs will have an undesirable brownish-gray color at the end of the cooking process. Searing them will give the ribs flavor, color and texture.

When the rib bone is cut into a 3-to-6-inch (7.6 to 15.2 cm) length, left as a section of meat (a "plate") containing three or four ribs or cut into individual ribs with meat attached, the short rib is known as an "English cut". They may also be known as barbecue ribs, braising ribs, or fancy cut ribs.

These ribs are chunky, with plenty of meat surrounding the bones and dense fat marbling throughout. This flavoursome fat and connective tissue means that beef short ribs need long, slow cooking in order to become tender.

Pick the Right Braising Liquid

For a braise, you want a mixture of wine and stock. Pick a rich red wine to braise beef and pork, or if you are making classic coq au vin. A lighter white wine works well with other braised chicken dishes or fish stews. Place the protein in the pot, then add the liquid.

While a Cabernet would be a solid choice, something more medium-bodied such as a Zinfandel or Merlot would also pair nicely. My personal favorite is a blend of primarily Zinfandel with bolder Petite Sirah and Syrah added in small amounts.

The Cabernet provides a rich flavor to the braised liquid, but still maintains its sweetness from the leeks. Serve this with polenta or a side of mash potatoes for a rich, satisfying dinner.

Pinot Noir is great for stew recipes and is the primary wine used in dishes like Beef Bourguignon.