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I finally got my Wine Braised Short Ribs just right! After several attempts, I found the perfect balance of tenderness and depth of flavor. The key? Slow braising and letting the reduced wine transform into a luscious, velvety sauce. As always, this recipe is completely gluten-free, making it an indulgence that everyone can enjoy.
Jump to RecipeThe Secret to Perfect Short Ribs
Short ribs are a tough cut of meat, but when treated with patience, they become fall-apart tender. The magic happens when they’re slowly simmered in a rich braising liquid, allowing the connective tissue to break down while infusing the meat with incredible flavor.
For my version, I start by searing the ribs to create a deep, caramelized crust. Then, they take a slow bath in a blend of red wine, aromatics, and broth. As the liquid reduces, it intensifies into a rich, glossy sauce—one that’s worth savoring every last drop. After the short ribs were cooked, the liquid was strained and reduced further in a sauce pan until it thickened.
The History & Cooking Method
Braising short ribs is a cooking technique that has roots in both European and Asian cuisines. French cuisine is particularly well-known for its braised short ribs, often prepared in a red wine reduction, similar to the classic dish Boeuf Bourguignon. Meanwhile, Korean cuisine has a long tradition of braising short ribs (galbi-jjim), where the ribs are simmered in a savory-sweet soy-based sauce. The slow-cooking method ensures that the tough cut of meat becomes meltingly tender while absorbing rich, flavorful sauces.
While each culture has its own unique spin, the fundamental technique remains the same: low and slow cooking for deeply satisfying results. My gluten-free take on this classic is perfect for a cozy night in or an elegant dinner with friends.
Serving Suggestions
This dish pairs beautifully with creamy mashed potatoes, polenta, or even a bed of gluten-free pasta to soak up the luxurious sauce. Add a side of roasted vegetables or a fresh salad, and you have a meal that’s as comforting as it is refined.
I can’t wait for you to try this one! If you make it, let me know how it turns out and what you served it with. Happy cooking!
The cast of characters
Building the braised short ribs
The Wine Braised Short Ribs plated
Wine Braised Short Ribs
My wine braised short ribs are the perfect comfort dish. Taking an inexpensive cut of meat and creating a rich sauce to make it elegant.
Ingredients
- 2 – 2 1/2 Lbs Short Ribs
- 1 Bottle Red wine
- 1 Whole Yellow onion rough chop
- 3 Stalks Celery rough chop
- 10 – 12 Whole Baby carrots
- 2 Whole Bay leaves
- 2 Tsp Parsley flakes
- 2 Tsp Merlot salt
- 2 Tsp Thyme
- 1 Tsp Oaxaca spice
- 1 Tsp Salt
- 2 Tsp Ground black pepper
- 1 – 2 Cups Chicken stock
- 2 Tsp Olive oil
Instructions
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Begin by browning the short ribs in a skillet on medium high heat. Brown on all sides. Remove from pan when complete.
In the same pan, add the olive oil. Once shimmering, add in the mirepoix. Cook for a couple of minutes to get some browning. Add in the seasoning and cook for another minute. Now add in the whole bottle of wine followed by enough wine to mostly cover the ribs. Add in the bay leaves.
Finish by adding in the short ribs and move to a 350 degree oven and cook until tender. This will take at least 3 hours. When fall apart tender, take the short ribs out and set aside. Now, drain the liquid and at to a sauce pan. Cook for 5 minutes or so reducing by half.
To serve, place the short rib over mashed potatoes and top with the reduced sauce.
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