top of page
Elegant Plating of Braised Short Ribs with Red Wine Demi-Glace

Braised Short Ribs

Braised short ribs are a culinary masterpiece, a dish that embodies comfort and sophistication in every succulent bite. The art of slow-cooking these tender cuts of beef until they melt in your mouth is a time-honored tradition. Paired with a rich red wine demi-glace sauce, this recipe elevates the humble short rib to a gourmet delight.

White Brick Wall

To create these Braised Short Ribs, gather the following key ingredients:

  • 2 pounds of beef short ribs

  • 1 bottle of red wine

  • 2 cups beef stock

  • 1 onion, chopped

  • 2 carrots, diced

  • 2 celery stalks, chopped

  • Fresh parsley

  • 2 bay leaves

  • Salt and pepper to taste

Braised Short Ribs Instructions:

Searing the Short Ribs: Begin by seasoning the short ribs with salt and pepper. In a heavy-bottomed Dutch oven, sear the ribs on all sides until they develop a deep, golden-brown crust. This step locks in the flavors.

Preparing the Braising Liquid: Remove the ribs and set them aside. In the same pot, add the chopped onion, carrots, and celery. Sauté until they turn soft and aromatic. Return the seared ribs to the pot.

Deglazing with Red Wine: Pour in the entire bottle of red wine, covering the ribs and vegetables. The wine adds a robust flavor that will infuse into the meat during the slow cooking process. Bring it to a boil, then reduce the heat and let it simmer until the wine is reduced by half.

Adding the Beef Stock and Aromatics: Add the beef stock, fresh parsley, and bay leaves to the pot. These ingredients will further enhance the flavors. Cover the pot and transfer it to a preheated oven at 325°F (163°C).

Slow Cooking to Perfection: Allow the short ribs to braise in the oven for 2.5 to 3 hours. The slow, gentle heat will break down the tough fibers, resulting in meat that's incredibly tender and flavorful.

Creating the Red Wine Demi-Glace: After braising, strain the liquid to remove any solids. Then, return the strained sauce to the pot and simmer it until it thickens into a luscious demi-glace. This sauce is the crowning glory of the dish, adding depth and richness to the tender short ribs.

Serving and Enjoying: Plate your braised short ribs with a generous drizzle of the red wine demi-glace. Accompany them with your favorite side dishes, whether it's creamy mashed potatoes, buttery asparagus, or a simple green salad.

Braised Short Ribs Searing in a Hot Pan
Aromatic Mix of Onion, Celery, and Carrots for Braised Short Ribs
Tender Beef Simmering in Red Wine Demi-Glace Sauce
Elegant Plating of Braised Short Ribs with Red Wine Demi-Glace

The Origin of Braised Short Ribs:

The history of braised short ribs traces back centuries, with roots in European and Asian cuisines. This method of cooking tough cuts of meat low and slow was a way to make them tender and flavorful. As a result, braised short ribs have become a beloved dish around the world.

Braised short ribs are a culinary masterpiece that captures the essence of slow cooking and bold flavors. This recipe, with its rich red wine demi-glace, is a testament to the artistry of the kitchen. It's a dish that speaks of tradition, comfort, and the joy of savoring each and every bite. Whether you're a seasoned chef or a home cook, braised short ribs will always hold a special place in your culinary repertoire.

Elegant Kitchen

View More Recipes

bottom of page