Classic Red Wine Braised Short Ribs Recipe
Classic Red Wine Braised Short Ribs are melt-in-your mouth tender. Follow this traditional recipe for boneless short ribs braised with red wine in the oven. Short ribs are a comfort food: so simple, beefy, bold and fork-tender.
Recipe:
INGREDIENTS:
3 pounds Certified Angus Beef ® chuck short ribs, cut in 4-ounce chunks (2 x 3-inch each)
2 teaspoons coarse kosher salt
2 teaspoons fresh cracked black pepper
2 tablespoons canola oil
1 large onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
6 ounces can tomato paste
1 tablespoon minced fresh rosemary
1 tablespoon fresh thyme
5 bay leaves
1 cup red wine
1 1/2 cups beef stock
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Chinese Braised Pork Ribs Recipe - 气压锅中式排骨
Ingredients below ⬇️ A pressure cooker or an Instant Pot will cut your cooking time significantly but the good ol' heavy pot works wonders too. These Chinese-style braised pork ribs are a must try!
This fall-off-the-bone recipe ticks all the boxes for braised pork ribs - the rich black sauce is sweet, sticky and slightly spicy and the pork ribs are charred, smokey and full of flavour.
⬇️ Ingredients here ⬇️
1.1kg Spare ribs
3 pieces of salted fish (fried until crispy and reserve oil)
1 inch knob ginger (Smashed)
10 cloves Garlic (smashed with skin on)
2 tsp Fish sauce
1½ Dark soy sauce
2 tbsp Light soy sauce
150ml Rice wine
8 pieces Dried chillies (pre-soaked)
4 pieces Rock sugar
3 stalks Scallions (tied in a bunch)
2 tbsp Cornstarch solution (2 cornstarch:1 water)
2 tbsp Cooking oil
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Full recipe:
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Timestamps:
0:00 Pork ribs in instant pot
0:20 Sauté pork ribs
0:47 Prepare ingredients for braise
1:28 Reduce braise into a thick sauce
Braised Beef Short Rib Recipe - Restaurant Style
In depth article and show notes found here:
I remember the first time I tasted perfectly braised beef short ribs with a full reduction glaze. I was an apprentice at a French restaurant, and the sous chef threw me a piece of scrap sauced with a simple reduction made from the braising liquid. I was absolutely blown away. Coming from a family that cooked large beef ribs over a hot grill until charred and chewy, I never understood the incredible flavor and texture possible when a short rib recipe was combined with proper technique.
In it's most basic form, braising consists of a tough cut of meat with a lot of connective tissue, combined with liquid, aromatic vegetables, and fresh herbs, and cooked in a low oven until tender.
The connective tissue responsible for the chewy texture of tough meat is collagen, which is a triple helix of gelatin. When moisture along with slow, steady heat are applied, the triple helix unravels into three individual gelatin strands, leaving gaps in the muscle tissue it used to bind together, giving the impression of tenderness.
Yet for the collagen to break down, the meat must reach an internal temperature of at least 155˚F/68˚C. Just for a reference point, this is well above the internal temperature of a medium steak (140˚F/60˚C), and well into the range in which protein fibers fully contract and coagulate, expelling most of their liquid, causing a dry texture and lack of flavor.
Enter the cold start and the low temperature braise, in which the short ribs are placed in a cold oven, and braised at 200˚F/121˚C. As the short ribs slowly come up to temperature, they spend an extended period of time between 120-130˚F/48-54˚C, a temperature at which the same enzymes responsible for dry aged beef's flavor and tenderness are hyper-activated.
Using the cold start approach means your short ribs will have more flavor, a superior tenderness, and most important, will require less time for the collagen to break down at protein-fiber-drying temperatures (155˚F). Less time at this temperature means more juices are retained, which further enhances the short rib's flavor and texture.
This technique, coupled with a proper reduction sauce, will yield short ribs that are just as good as any restaurant's. And because this approach is universal, it can be applied to any tough cut of meat including shoulder, shank, brisket, belly, cheek, etc.
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The Tender Braised Short Rib Recipe You Need To Make This Winter
Thanks to HelloFresh for sponsoring today's video. Go to and use code POGSIPJAN21 for 21 free meals plus free shipping!
Today we're making braised short ribs in the most delicious sauce. Braised short ribs are a favorite cold-weather comfort food. They are braised until tender in a sauce made from carrots, celery, onion, and herbs and are perfect served over mashed potatoes, polenta, or rice. I hope you enjoy the recipe!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
BRAISED SHORT RIBS:
INGREDIENTS WITH GRAM AMOUNTS
4 ½ pounds (2 kilograms) English cut short ribs trimmed of excess fat
½ cup flour for dredging only
salt and pepper to taste
2 tablespoons (27 grams) olive oil
1 large onion - diced
4 medium carrots - diced
3 celery ribs - diced
10 cloves garlic - smashed
2 tablespoons (28 grams) tomato paste
14 ounces (396 grams) crushed plum tomatoes
2 cups (480 grams) dry white wine
2 medium bay leaves
3 sprigs thyme
2 sprigs rosemary
~3 cups (720 grams) low sodium chicken stock or enough to almost cover the ribs
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Sticky Pork Ribs | Gordon Ramsay
We hope you've been enjoying Gordon's recent recipes - this recipe for spicy sticky pork is perfect this time of year and a great dish for Christmas dinner parties or New Year's Eve.
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