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Sorry to say, I’ve been holding back on my readers by not sharing what I love to cook most. Particularly, these Wine Braised Short Ribs. I’ve been making them for years now. Hands down my Wine Braised Short Ribs is my family’s all-time favorite meal which I cook. Now, it is time that I share my most sacred recipe with you.

Short ribs can either be braised in the oven for a few hours (or all day) or can slowly cook in your slow cooker/crockpot. Either way, they are fall off the bone decadent and delicious! Most often, I served Wine Braised Short Ribs with Rigatoni pasta. However, sometimes I like to change it up, so I will serve them my favorite way, with creamy cauliflower puree.

Short ribs has a tendency to be expensive, especially if you are purchasing grass-fed beef short ribs which I prefer, however it doesn’t meet every persons budget. Tip: purchase short ribs in bulk when on sale and freeze. Great when you have short ribs on hand and cook at anytime.

Did you know that alcohol cooks out of food? No need to worry about serving meals cooked in wine to your family.

At my family’s request, I made these wine braised short ribs for our Christmas dinner this year, instead of my prime rib. I cooked for 12 people and all requested that we have wine braised short ribs again next Christmas. Save any left-overs that you might have, because these Wine Braised Short Ribs are even better the next day. Or, you can make the Wine Braised Short Ribs the day before serving. Refrigerating the ribs overnight also allows the fat to rise and solidify on the surface of the sauce, making it easier to remove before reheating.

Actually, I just decided to make these Wine Braised Short Ribs + Creamy Cauliflower Puree for Valentine’s Day dinner. #romanticdinner

wine braised short ribs + creamy cauliflower puree

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Author: Adoring Kitchen
Prep Time: 30 minutes
Cook Time: 240 minutes
Total Time: 270 minutes
Yield: 6 to 8 1x

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Description

Malibu Kitchen Original – Recipe includes directions for braising in the oven or slow cooker.

Ingredients

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6 tablespoons EXTRA VIRGIN OLIVE OIL or GRAPE SEED OIL
2 pounds bone in BEEF SHORT RIBS
SALT and freshly ground BLACK PEPPER
1 large Spanish ONIONS (diced)
2 medium CARROT (diced)
2 ribs CELERY (diced)
4 ounces PANCETTA cubes
2 cups HEARTY RED WINE (such as Robert Mondavi Cabernet)
2 cups canned TOMATO SAUCE
1 clove GARLIC minced
2 BAY LEAVES
Kosher salt and pepper to taste
For the Creamy Cauliflower Puree:
2 tablespoons unsalted butter
1 small onion (sliced)
3 cups cauliflower (in florets or small pieces)
2 cups whipping cream

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Instructions

Preheat oven to 300 degrees F. for braising in the oven or use a slow cooker/crockpot.
Heat the oil in your frying or other heavy-bottomed pan, such as a Dutch oven if you will be braising in the oven, until it’s smoking (that’s really hot). Meanwhile, Rinse the short ribs and blot dry. Sprinkle ribs with salt and pepper on both sides and brown them for awhile in the oil, around 10-12 minutes. Don’t overcrowd the pan as you want the heat to stay really high, and if it’s too crowded the moisture won’t evaporate quickly enough and they’ll begin to steam. I do about 2 to 3 batches. Remove the meat to a platter, drain all but 2 tablespoons of fat and put the chopped onions, celery, carrots, and the pancetta into the pan. Add a pinch of salt and pepper.
When the vegetables are soft and have begun to brown slightly, approximately 8 minutes, add the garlic, tomato sauce and the red wine to the vegetable mixture. Bring to a boil, and then add the ribs, and bay leave(s).
Now transfer the rib and wine mixture to slow cooker/crockpot. Cook in slow cooker or crock pot on low for 8 hours.
Or keep the mixture in your Dutch Oven, cover with a lid and bake in the oven for 3 1/2 to 4 hours, or until the ribs are fork-tender.
You will have to skim the fat off the top before serving and remove bay leaves. Taste for additional salt and pepper if needed. I serve over Creamy Cauliflower Puree or Rigatoni pasta with freshly grated parmesan cheese.
For the Creamy Cauliflower Puree: Heat the butter in a medium saucepan on medium heat. Add the onions and sauce until softened but not colored, about 8 minutes. Add the cauliflower, lightly season with salt and cook for 2 to 3 minutes to release the flavors. Be careful not to brown the vegetables. Add the cream, reduce the heat to low and simmer for 10 to 12 minutes, until the cauliflower is very tender and the cream has reduced.
Drain any remaining cream into a small bowl. Puree the cauliflower in a blender or using a hand-held immersion blender. Add enough cream to give the puree a smooth consistency. Press the puree through a fine-mesh sieve and season with salt and pepper. Reheat in a small pan on low heat.