Cabernet Braised Beef Short Ribs are succulent and meltingly tender with intense flavor. Paired with Cauliflower Leek Puree, this is a lovely comforting midwinter meal.
The inspiration behind this recipe:
Beef short ribs are one of my absolute favorite cuts of beef to braise. I simply HAVE to do short ribs at least once during the cold weather months. With the weather warming up now and forsythia, flowering crab trees and tulip magnolias blooming like crazy here, my time was running out!
Their hunky, clunky and boney appearance can be intimidating. It’s hard to believe at first glance that with a little time, they will be transformed into something meltingly tender that literally falls off the bone.
What are beef short ribs?
Beef short ribs are cut from the front of the cow from the brisket, chuck, plate or ribs. There are two major kinds:
- Flanken
- English
For this recipe, I use the English cut which are half of the whole rib. I once asked my butcher for the full rib and they were ridiculously long and almost didn’t fit in my Dutch oven! A butcher will also cut the rib into thirds but I think those are too small. Half of the whole rib is perfect.
Short ribs have a substantial amount of connective tissue. During the braising process, that connective tissue melts away and produces a succulent, tender result.
If there is plenty of meat, one rib per person will work. However, I like to be on the safe side and do two per person. Any leftovers of these Cabernet Braised Beef Short Ribs reheat beautifully or can be shredded and served any number of ways.
How to make Cabernet Braised Beef Short Ribs:
- To get the flavor process going, season the ribs generously with salt and black pepper and brown well in a heavy pot. (Love a cast-iron Dutch oven for braising!) Transfer the ribs to a plate and get the mirepoix cooking.
A mirepoix is simply a fancy name for a flavor base that’s a combination of:
- Two parts onion
- One part carrot
- One part celery
It’s typically determined by weight, but I just eyeball it. Cook the mirepoix until it’s nice and soft, but don’t brown it.
- Deglaze with the wine and bring that to a boil.
- Place the ribs back in the pot along with the other ingredients per the instructions and cover securely.
- I like to place aluminum foil or wet parchment paper over the pot before fixing the lid in place to ensure evaporation is minimized.
- Place in the oven and after approximately 2 ½ hours, you’ll have this gorgeous meaty goodness!
- When the ribs are done, you’ll have a substantial amount of fat on the top. This can be removed by carefully skimming with a large spoon. A gravy separator also works well.
- If you have some time, prepare the ribs ahead of time, cool and refrigerate. When the dish is good and cold, the fat will have congealed on top, making it super easy to remove.
For a slightly more healthy alternative to mashed potatoes, my Cauliflower Leek Puree is perfect with the Cabernet Braised Beef Short Ribs. Now, keep in mind that cauliflower lacks starch, so the consistency will not be like potatoes. It’s a vegetable puree, so it will be on the “loose” side.
Remember to clean those leeks well! I show you how in this post.
Cabernet Braised Beef Short Ribs! Meaty, wonderful, luscious goodness in an economical cut! Mama!
Looking for more amazing beef short rib recipes? Be sure to try my:
- Korean Braised Beef Short Ribs
- Stout-Braised Beef Short Ribs
- Slow-Cooker Beef Short Ribs Barbacoa with Cilantro-Lime Cauliflower Rice
- Slow-Cooker Boneless Beef Short Ribs Bourguignon
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Cabernet Braised Short Ribs with Cauliflower Leek Puree
Cabernet Braised Beef Short Ribs are succulent and meltingly tender with intense flavor. Paired with Cauliflower Leek Puree, this is a lovely comforting midwinter meal.
Ingredients
- SHORT RIBS
- 3 tablespoons olive oil
- 4 medium beef short ribs (approximately 2 ½-3 pounds), on the bone, trimmed of excess fat
- salt and freshly ground black pepper
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 stalks celery, finely chopped
- 10 cloves of garlic, halved if small, sliced if large
- 1 ½ cups Cabernet or other hearty dry red wine
- 3 cups beef broth
- 1 can (15-ounce) crushed tomatoes
- 1 tablespoon dried Italian seasoning
- 2 large bay leaves
- 2 tablespoons chopped fresh rosemary
- 2 heaping tablespoons corn starch
- 2 tablespoons chopped fresh parsley
- PUREE
- 1 large head cauliflower, stem removed, cut into large pieces
- 1 large leek, white and light green part only, halved and sliced (approximately 2 cups)
- 8 whole cloves garlic
- 1 can (14.5-ounce) chicken broth
- 4 ounces cream cheese (half a block), room temperature
- salt and white pepper, to taste
Instructions
- SHORT RIBS: Preheat oven to 325 degrees.
- Heat olive oil in a Dutch oven over medium-high heat. Season the short ribs with salt and black pepper to taste. Place the short ribs in the hot oil and sear well on both sides, approximately 4-5 minutes per side. Transfer to a plate.
- Add the onion, carrot and celery to the hot oil. Reduce heat to medium-low, add a pinch or two of salt and cook, stirring often until very soft, approximately 10-12 minutes.
- Add the garlic, stir until fragrant (15 seconds), then add wine. Bring to a boil and reduce slightly.
- Add beef broth, crushed tomatoes, Italian seasoning and bay leaves.
- Place short ribs back into the pot, cover securely and place in the oven. Cook for 2 hours.
- Add the rosemary and place back in the oven for 30 minutes or until ribs are extremely tender.
- Take short ribs out of the Dutch oven and place in a bowl. Remove and discard bay leaves. Cover to keep warm.
- Place corn starch in a small bowl. Remove approximately ½ cup of the braising liquid. Let it cool slightly then add it to the corn starch in the bowl, stirring to form a thick paste. Whisk the paste into the braising liquid in small batches, stirring well each time. Bring to a simmer over low heat. Cook 3-4 minutes or until thickened. Place short ribs back into the Dutch oven. Let sit off the heat for 10 minutes or so. The sauce will thicken more upon standing.
- Serve over cauliflower puree.
- PUREE: Combine cauliflower, leek, garlic and chicken broth in a sauce pan. Bring to a boil. Cover and simmer until cauliflower is tender.
- Remove the cover and simmer until most of the cooking liquid has evaporated.
- Add cream cheese and stir into cauliflower until it's quite soft. Puree with an immersion blender or transfer to a blender or food processor and process until smooth. Season to taste with salt and white pepper.
- Serve with short ribs.
Notes
SLOW-COOKER: Cook 4 hours on High or 8 hours on Low.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 1520Total Fat: 93gSaturated Fat: 37gTrans Fat: 3gUnsaturated Fat: 52gCholesterol: 272mgSodium: 2849mgCarbohydrates: 67gFiber: 19gSugar: 21gProtein: 75g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Gemma says
Ribs were delicious and 4 is just perfect for two people.
Two days later, I made Italian meatballs and had them finish cooking in the leftover au jus. Ladled over fettucine and this too was incredibly flavorful.
Thank you Chef Carol – your recipes are spot on!
Carol says
Hi, Gemma! Thanks so much, glad you enjoyed and you really made my day! Love that you used every last drop of the sauce! Meatballs in it sound amazing! Thanks again!
Olivia says
If I make this a day ahead how do I reheat? On the stove or in the oven and at what temperature, I don’t want it to dry out.
Carol says
Hi, Olivia, Thanks so much for your question. If you have a slow cooker, I think that would be ideal. Beef short ribs will handle being reheated just fine because the nice thing about a braised beef dish is the flavor if often better the next day. A slow cooker will heat them very gently. You could also do them in the oven at 325 degrees until heated through–just make sure they’re covered. If you’re making the Cauliflower Leek Puree, that will reheat just fine in the microwave. Thanks so much and hope you enjoy!
Pam says
I made this for dinner last night. So good. Amazing flavor. Made my whole house smell wonderful. The caulie puree was also fantastic. Thanks for the recipe!
Carol says
Thanks so much, Pam! Glad you enjoyed and hope you’ll stay in touch!
Clare says
Wow. Rainy day today and this looked so good I had to make it for dinner. It was superb. Thanks for a delicious and easy to follow recipe. It was a hit!!
Carol says
Thanks, Clare! Glad you enjoyed and please stay in touch!
Afcello says
This was absolutely delicious. I was fortunate because I found a great cabernet for $7.00 that made this sauce mouthwatering. I am definitely going to make it again, but next time it will be during cooler weather; Florida in the spring is kind of hot. Next time I will also drain the cauliflower so it is not so runny. Otherwise I made it exactly as directed and it was yummy. I think I will save this for Christmas dinner next year and double it.
Thanks for the great recipe!
Carol says
Thanks, Afcello! So glad you enjoyed and it would be the PERFECT Christmas dish! I know what you mean about the cauliflower puree. The excess liquid has to be cooked out otherwise it can be quite watery. Thanks again and please keep in touch!
Anne Murphy says
I’ve never cooked short ribs – but those look so good I have to think about it! The vegetable puree sounds wonderful, too.
Michelle @ The Last Food Blog says
These look amazing Carol! Love that cauliflower leek puree too, that sounds lovely. And I like your style, saving the wine over all else 😉 Xx
Shannon @ Pass Me Some Tasty says
Carol, this looks really, reeeeaallly good and it makes me wish we were neighbors so I could invite myself over.
Elaine @ Dishes Delish says
Yummy! I love short ribs and the way you have prepared them look fabulous! If I were coming over, you’d have to plan on me definitely having 2 😉 Lovely recipe!
Carol says
Ha! Thanks, Elaine! You’re welcome anytime and I’ll have ’em for you!
Çitra Kale @Çitra's Home Diary says
This looks like real comfort food in these chill days. Love your cauliflower-leek puree too…would love to try that soon. Thx for sharing your recipe.