Like most of the recipes that you see on here they are some of my favorite things to cook. Only makes sense or why would I post them on here for y’all to try. We all have people who we look up to and the original creator of this recipe is definitely s someone that I look up to. The Pioneer Woman, Ree Drummand, is someone wh0 I watch on Food Network all the time. It’s like she’s talking to me specifically when she is cooking; I mean she really is talking to me directly when she’s in her kitchen.
One of my favorite recipes of her; one that I have made many times is her red wine braised short ribs. I found this recipe while browsing Pinterest for braised short rib recipes after having them for the first time at a Magazine St. restaurant a couple years back. If you’re from New Orleans or pretty familiar with it you’ll understand the significance of Magazine St. When looking through short rib recipes on Pinterest I saw The Pioneer Woman under a recipe and I knew it was the one for me.
I’ve made this rendition of red wine braised beef short ribs at least ten times. Starting out with Ree Drummand’s exact recipe and evolving it over time to become my own. Like her recipe a nice helping of roughly 4 inch beef short ribs. This is the length you’ll normally find them at the meat counter of your local grocery store.
One of the main keys that I have learned over the many times I’ve made this dish is that you need to get a good crust on the ribs before you add your braising liquid and put it in the oven. A good coating of all purpose flour, salt, and black pepper are key…
… in achieving that sear.
One of the main changes that I have made in the original recipe is that I use bacon instead of pancetta. I’ve done it with both and I really don’t see the need in spending the extra money in purchasing pancetta. Feel free to try both and let me know what you think in the moment section.
I won’t go into every single change that I’ve made to the recipe. At the end of the day fresh ingredients, a good bottle of red wine, and 3 or so hours in the oven will turn this.
And at the end of the day that’s all anyone wants to do… Well that and eat a big serving of those short ribs.
Red Wine Braised Short Ribs
Yield 3-6 servings
- 6 whole beef short ribs
- All-purpose flour
- Salt and pepper
- 3 strips bacon, diced
- 1 white onion, diced
- 2 carrots, diced
- 4 cloves garlic, minced
- 2 cups red wine, I use Cabernet Sauvignon
- 2 cups beef or chicken broth
- 4 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- Preheat oven to 350ºF.
- With any recipe I recommend prepping all your vegetables first. Dice all of the onions and carrots; and mince the garlic.
- Generously salt and pepper the short ribs, coat them in flour, and set them aside.
- In a dutch oven brown the diced bacon over medium high heat. Once the bacon is nice and crispy remove it from the dutch oven and set it aside.
- Add the short ribs to the dutch oven and brown them in the bacon grease. You want to get a good dark brown on them, but you don't want to cook them through. Should only take 30 seconds or so on each side.
- Reduce the heat to medium and add the onions and carrots to the pan. Cook the onions and carrots down until the onions reach a translucent brown color. Should take 7-10 minutes. Add garlic and cook for 2-3 more minutes; make sure not to burn the garlic.
- Deglaze the pan with the red wine. Make sure you scrape up any bits that are stuck to the bottom of the pan; that's where all the flavor is. Bring wine to a boil and cook for 5 minutes and then turn off heat.
- Stir in broth, thyme, rosemary, and bay leaves.
- Add the short ribs and bacon back to the dutch oven. You can add more stock if need be to cover the short ribs.
- Cover the dutch and place it in the preheated oven. Cook short ribs for 2 hours at 350ºF. Reduce heat to 325ºF and cook for an additional 45 minutes. (I recommend skimming off all the fat you can when you remove it from the oven)
- To serve plate short ribs over mashed potatoes and top with all the cooked down vegetables and juices in the pan.
As always thank you for taking a few moments from your day to read over this and I hope that you are able to try this recipe sometime and that you enjoy it. Feedback is always welcome and appreciated.
Have a blessed day,