Tender Braised Beef Short Ribs in Red Wine Sauce Step-by-step instructions

Before you start

Before beginning the cooking process, ensure all ingredients are measured and ready. Take the beef short ribs out of the refrigerator about 30 minutes before you plan to sear them to ensure they cook evenly. Chop the yellow onions uniformly so they caramelize at the same rate.

Prepare your Dutch oven on the stovetop and have your tongs and a wooden spoon within reach to manage the searing and deglazing steps efficiently. Having everything organized will allow you to focus on the essential browning and simmering stages without interruption.

Instructions

Searing the Beef

1. 1Sear the beef
   Heat the Dutch oven over medium-high heat. Add the short ribs and sear them on all sides until a deep brown crust forms. Remove the ribs from the pot and set them aside on a plate.
   Look for The meat should have a dark, caramelized crust on all surfaces.
   Tip Do not crowd the pot, as this prevents proper searing of the meat.

The short ribs should be deeply browned on all sides, creating a dark, caramelized crust. This browning is where the flavor of the final dish begins. Once the meat is properly seared, remove it from the pot to prepare for the onion base, ensuring the Dutch oven is ready for the next layer of aromatics.

Developing the Sauce

2. 2Sauté onions and deglaze
   In the same Dutch oven, add the diced onions. Cook over medium heat until they become golden and caramelized. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits.
   Look for The onions should be soft and golden, and the wine should be bubbling.
   Tip Scraping the fond from the bottom of the pot adds significant flavor to the sauce.

The onions should be softened and turned a deep golden brown, indicating they have caramelized sufficiently.

After adding the red wine, the mixture should be bubbling, and you should be able to smell the rich, acidic aroma of the wine integrating with the browned bits from the beef, creating a fragrant base for the braise.

Slow Braising

3. 3Braise the ribs
   Return the seared ribs to the pot, nestling them into the onion and wine mixture. Add the fresh thyme sprigs. Cover the pot and simmer on low heat for 3 hours, or until the meat reaches an internal temperature of 145°F (63°C). Let the meat rest for 10 minutes before serving.
   Look for The meat should be fork-tender and easily pull away from the bone.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a meat thermometer to ensure the beef is cooked through properly.

The ribs should be submerged in the liquid and look succulent. After three hours, the meat will have pulled back slightly from the bone and appear very tender. The sauce should be reduced and rich, with the thyme sprigs wilted and having infused their herbal essence into the savory onion and wine gravy.

Common mistakes

A common mistake is rushing the searing process; if the ribs are not browned deeply, the base of the sauce will lack depth. Another error is failing to scrape the pot after adding the wine, which leaves valuable flavor stuck to the bottom.

Finally, avoid using high heat for the braising stage, as this can cause the meat to become tough and dry rather than tender. Maintain a very gentle, slow simmer throughout the three hours to ensure the best results.

How to tell it’s done

The short ribs are perfectly done when the meat is extremely tender and pulls away from the bone with minimal effort. Use a meat thermometer to confirm the internal temperature has reached at least 145°F (63°C).

The sauce should have reduced slightly, appearing glossy and thick enough to coat the back of a spoon. If the meat still feels firm or resists the fork, continue to simmer for an additional 20 minutes before checking the temperature again.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest