Savory Merlot-Braised Beef Short Ribs
Indulge in the rich and robust flavors of these Savory Merlot-Braised Beef Short Ribs, a perfect dish for a cozy dinner or a special gathering. This recipe features tender beef short ribs slowly cooked in a hearty blend of Merlot wine and savory beef stock, creating a luscious sauce that complements the meat beautifully. With aromatic garlic and fresh thyme elevating the taste, this mouthwatering dish promises to be a showstopper on your dinner table. Serve alongside creamy mashed potatoes or crusty bread to soak up every drop of the delicious gravy.
4
Servings
625
Calories
11
Ingredients
Ingredients
Beef short ribs
8 pieces (meaty, trimmed)
Salt
to taste (for seasoning)
Pepper
to taste (for seasoning)
Merlot wine
1 cup (preferably from BC vineyards)
Beef stock
2 1/2 cups (homemade or store-bought)
Flour
1/4 cup (all-purpose)
Brown sugar
1 tablespoon (packed)
Dijon mustard
2 tablespoons (for flavor)
Onion
1 medium (halved and thinly sliced)
Garlic
2 cloves (thinly sliced)
Fresh thyme
4-5 sprigs (for herb flavor)
Instructions
1
Preheat your oven to 450°F (230°C).
2
Season the beef short ribs generously with salt and pepper, ensuring an even coating. Arrange the ribs in a roasting pan in a single layer, allowing enough space for air circulation.
3
Roast the short ribs in the preheated oven for 30 minutes, or until they develop a beautiful, golden-brown crust.
4
While the ribs are roasting, prepare the braising liquid: In a medium-sized pot, combine the Merlot, beef stock, flour, brown sugar, and Dijon mustard. Whisk the mixture until smooth and fully combined.
5
Add the thinly sliced onion, garlic, and fresh thyme sprigs to the pot. Bring the mixture to a boil and let it boil for 2 minutes, then remove it from the heat.
6
After 30 minutes of roasting, take the ribs out of the oven and carefully drain any excess fat from the roasting pan.
7
Lower the oven temperature to 325°F (163°C). Pour the prepared wine and stock mixture over the ribs, ensuring they are well covered.
8
Cover the roasting pan with a lid or aluminum foil to trap moisture. Return the pan to the oven and bake for 2 hours, or until the ribs are fork-tender and the meat is falling off the bone.
9
Once done, carefully skim any fat from the surface of the braising liquid before serving.
Nutrition Information
45g
Fat
20g
Carbs
50g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Savory Merlot-Braised Beef Short Ribs, a slow-cooked beef dish with a rich wine-based sauce.
How many pieces of beef short ribs are required?
The recipe calls for 8 meaty, trimmed pieces of beef short ribs.
What type of wine is recommended for the braising liquid?
One cup of Merlot wine is recommended, preferably from BC vineyards.
How many servings does this recipe yield?
This recipe is designed to provide 4 servings.
What is the initial roasting temperature for the ribs?
The oven should be preheated to 450 degrees Fahrenheit (230 degrees Celsius) for the initial roasting stage.
How long do you roast the short ribs before adding the liquid?
The ribs should be roasted for 30 minutes until they develop a golden-brown crust.
What temperature should the oven be for the braising stage?
After the initial roasting, the oven temperature should be lowered to 325 degrees Fahrenheit (163 degrees Celsius).
How much beef stock is needed?
The recipe requires 2 and a half cups of beef stock, which can be homemade or store-bought.
What is the total braising time in the oven?
The short ribs should be baked in the braising liquid for 2 hours.
What kind of mustard is used in this recipe?
Two tablespoons of Dijon mustard are used for added flavor in the sauce.
How many cloves of garlic are used?
The recipe uses 2 cloves of garlic, which should be thinly sliced.
How should the onion be sliced?
One medium onion should be halved and then thinly sliced.
What herbs are used to flavor the sauce?
The sauce is flavored with 4 to 5 sprigs of fresh thyme.
How many calories are in one serving?
Each serving contains approximately 625 calories.
How much fat is in a serving?
There are 45 grams of fat per serving.
What is the protein content per serving?
Each serving provides 50 grams of protein.
How many grams of carbohydrates are in a serving?
There are 20 grams of carbohydrates in each serving.
Is the beef seasoned before roasting?
Yes, the ribs should be seasoned generously with salt and pepper to ensure an even coating.
Why is the braising liquid boiled before being added to the ribs?
The mixture is boiled for 2 minutes to combine the Merlot, stock, flour, sugar, mustard, and aromatics effectively.
Do you need to cover the roasting pan while braising?
Yes, the pan should be covered with a lid or aluminum foil to trap moisture while baking.
How do you know when the meat is cooked properly?
The ribs are done when they are fork-tender and the meat is falling off the bone.
What should you do with the excess fat after roasting?
After the initial 30 minutes of roasting, you should carefully drain any excess fat from the pan.
Can I use store-bought beef stock?
Yes, the recipe allows for either homemade or store-bought beef stock.
What type of sugar is included in the sauce?
One tablespoon of packed brown sugar is used to balance the flavors of the sauce.
How much flour is used to thicken the braising liquid?
The recipe calls for 1/4 cup of all-purpose flour.
What is the recommended serving suggestion?
The dish is best served alongside creamy mashed potatoes or crusty bread to soak up the gravy.
Should the braising liquid be skimmed?
Yes, you should carefully skim any fat from the surface of the liquid before serving.
What is the preparation for the fresh thyme?
Use 4-5 fresh sprigs to provide an aromatic herb flavor during the braising process.
How much brown sugar is used?
The recipe specifies using 1 tablespoon of packed brown sugar.
What is the preparation for the beef ribs?
The beef short ribs should be meaty and trimmed before seasoning and roasting.