Cabernet Braised Short Ribs Off-the-Bone Recipe - Josh Cellars (2024)

FAQs

What wine is good for braising short ribs? ›

For braising beef, look for a dry, full-bodied red wine such as Cabernet, a fuller-bodied Pinot Noir, or Chianti Classico. Don't Overcook the Beef. Believe it or not, it is possible to braise short ribs for too long.

First of all, pick the correct cut, English cut. Flanken or Korean style will not be good for this recipe. Look for well-marbled, bone-in short ribs with a good amount of meat versus fat. This marbling adds flavor and keeps the meat moist during the cooking process.

Short ribs are commonly cut into 2x3-inch rectangles, giving you a cross-section view of the layers of fat, meat, and flat rib bones. You can also purchase boneless short ribs. Either way, short ribs require long, slow cooking for tender results because they start out so tough.

If they aren't braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.

The Cabernet provides a rich flavor to the braised liquid, but still maintains its sweetness from the leeks. Serve this with polenta or a side of mash potatoes for a rich, satisfying dinner.

Sometimes Cabernet Sauvignon is referred to as just Cab, Cabernet, Cab Sauv and many other names. It is the same thing. There is no official grape called Cabernet. It is just a nick name like you might hear someone say Zin instead of Zinfandel.

Immediately after adding oil, add the beef ribs. Place them face down on the meat side (not the bone side). Make sure they are not on top of each other and they are fully touching the bottom of the pan.

Next, break a rule: You don't need to sear the meat before braising it. Most chefs and home cooks would agree that seared meat has more depth and flavor than meat that's just been simmered in liquid, due to the Maillard reaction that takes place when you apply high heat to protein and create browning.

Using a leave-in probe thermometer like ChefAlarm^® will help us know when to take the meat from the oven. Ribs like these won't be done until they hit a temperature of about 203°F (95°C), so stick the probe into the thickest part of the largest rib and set the high-temp alarm.

Why are my short ribs not tender in the crockpot? ›

Your ribs will be tough either because you didn't cook them long enough, or you cooked them too long at a high setting. If the latter, they will also be dried out. How do I make my beef short ribs tender? For tender beef short ribs, cook them “slow and low.” A slow cooker (Crock Pot) is ideal for this method.

Clean between each bone and on the ends. Flip ribs back over to trim the heavy fat off the top alongside the layer of silver skin. Once the majority of the fat and silver skin has been cleared from the top layer, you can now liberally apply a rub of your choosing to both sides – don't be shy.

Short ribs that are cooked completely submerged in liquid will come out with a thin, watery sauce, while those cooked in just a thin layer of liquid—enough to provide a moist environment under your Dutch oven's lid—will produce a rich, flavorful sauce.

To thicken, mix flour and cold water to create a slurry, then slowly whisk into sauce until desired consistency is reached.

Technically, yes. Anything can become overcooked in the slow cooker if it goes for too long. Fortunately, since there's plenty of liquid in a stew, there's very little risk of that happening in this recipe. Still, I don't recommend cooking longer than the 8 hours listed!

Choose a bold red wine that you'd enjoy drinking–I found a great, full-bodied merlot from the pacific northwest. Barolo, Cabernet Sauvignon, and Syrah would all also be great options. Beef stock. For best results, definitely use homemade here.

A standard dry table wine or drinkable beer will do the trick. Brandy and bourbon are also delicious additions to sauces and braises.

Pinot Grigio, Pinot Gris, Sauvignon Blanc, Pinot Blanc, and dry sparkling wines labeled "brut" are especially good choices. Fuller whites with strong, oaky flavors, like some Chardonnays, don't work as well for cooking because they are lower in acidity and don't provide as much punch as the crisper wines.