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Red Wine Braised Short Ribs
A classic French‑style braised short rib cooked low and slow in red wine, beef stock, and aromatic vegetables. The meat becomes melt‑in‑your‑mouth tender while the sauce develops deep, sweet‑savory flavors, finished with a touch of mustard and cherry vinegar. Served over silky potato puree, this one‑pot dish is restaurant quality for the home kitchen.
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Cost Breakdown
Critical Success Points
- • Seasoning and flour dredge before browning
- • Developing a deep brown crust on the ribs
- • Caramelizing the vegetables to the right golden color
- • Reducing the red wine to a syrupy consistency
- • Low‑temperature braise (140°C) for 4 hours
- • Resting the meat before final plating
Safety Warnings
- • Handle the hot Dutch oven with oven mitts; the handle becomes extremely hot.
- • Be careful when removing the pot from the oven; use a sturdy pot holder.
- • Watch the reduction stage – the wine can splatter when boiling.
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