Braised Short Ribs with Red Wine Gravy
This recipe guides you through creating succulent braised short ribs bathed in a rich red wine gravy. Ribs are first seared, then simmered slowly with aromatic vegetables, herbs, beef broth, and red wine until exquisitely tender. The robust braising liquid is refined into a flavorful gravy, making for a deeply satisfying and comforting main course.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot Essential for searing and long, slow braising.
- 1 Chef's knife
- 1 Cutting Board
- 1 Tongs For safely handling and turning short ribs during searing.
- 1 Fine-mesh Sieve For straining the braising liquid to create a smooth gravy.
Ingredients
Main
- 1 /4 cup all purpose flour
- 1 teaspoon generous ground allspice
- 12 3- to 4- inch-long meaty short ribs about 5 1/2 pounds, top membrane trimmed
- 4 tablespoons vegetable oil
- 3 large onions chopped
- 3 large carrots peeled, chopped
- 3 large celery stalks chopped
- 4 large garlic cloves minced
- 1 tablespoon dried thyme
- 2 teaspoons caraway seeds
- 8 ounces plum tomatoes chopped
- 3 small bay leaves
- 3 cups canned beef broth
- 2 cups dry red wine
- Chopped celery leaves
Instructions
- In a shallow dish, combine the all-purpose flour and ground allspice; dredge the short ribs, shaking off any excess coating.
- Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, then transfer them to a plate.
- Add the remaining 2 tablespoons of vegetable oil (if needed) to the pot. Sauté the chopped onions, carrots, and celery until softened and lightly browned, about 8-10 minutes.
- Stir in the minced garlic, dried thyme, and caraway seeds; cook for 1 minute until fragrant.
- Add the chopped plum tomatoes and bay leaves, cooking for 2-3 minutes to slightly concentrate their flavors.
- Pour in the dry red wine, bringing it to a simmer. Vigorously scrape the bottom of the pot to loosen any browned bits (fond) and reduce the wine by about half.
- Return the seared short ribs to the pot. Add the beef broth; the liquid should mostly cover the ribs. Bring the mixture to a gentle simmer.
- Cover the Dutch oven tightly and transfer it to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours, or until the ribs are fork-tender.
- Carefully remove the ribs from the pot and set them aside. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids. Skim off any excess fat.
- Bring the strained liquid to a simmer over medium heat and reduce until it reaches your desired gravy consistency. Season the gravy to taste, then return the ribs to the gravy to warm through. Serve garnished with chopped celery leaves.
Notes
Achieving deep browning on the short ribs is paramount for flavor development; sear them in batches to prevent overcrowding, which would steam them instead of creating a rich crust. Cook your mirepoix deeply until softened and slightly caramelized, building a robust aromatic base. When deglazing, vigorously scrape all the flavorful fond from the bottom of the pot – this is the essence of your gravy. Ensure the short ribs are mostly submerged in the braising liquid for even cooking, but don't completely drown them. Braise low and slow until fork-tender, indicating the collagen has broken down beautifully. For a silky gravy, strain the braising liquid, pressing solids, then reduce it to your desired consistency. Adjust seasoning diligently at the end. These ribs pair exceptionally well with creamy polenta or mashed potatoes.