Braised Red Wine & Sherry Short Ribs: A Fall-Off-The-Bone Delight
Imagine a dish so rich, so tender, and so utterly delicious that it simply melts in your mouth. That’s precisely what you get with these incredible Red Cooked Short Ribs. Juicy, glazed, and undeniably gorgeous, this recipe elevates humble beef short ribs into a culinary masterpiece that’s surprisingly simple to achieve.
While the cook time might seem lengthy, the actual hands-on effort is minimal, making this a perfect recipe for a cozy weekend meal or a special dinner where you want to impress without the stress. The magic truly happens as these succulent ribs slowly braise in a fragrant bath of red wine, dry sherry, and a unique blend of Asian-inspired spices, transforming tough cuts into fork-tender perfection.
The Unbeatable Charm of Slow-Cooked Short Ribs
Short ribs are a fantastic cut of beef, known for their marbling and connective tissue, which break down beautifully during long, slow cooking. This process renders the meat incredibly tender, succulent, and infused with the flavors of the braising liquid. Unlike quick-cooking steaks, short ribs thrive on patience, rewarding you with a depth of flavor and texture that’s simply unparalleled. The phrase “falls off the bone” isn’t just an exaggeration; it’s a promise with this recipe.
Many home cooks shy away from dishes that require several hours of cooking, imagining complex steps and constant attention. However, this Red Cooked Short Ribs recipe is here to prove that theory wrong. After a brief initial preparation, you essentially “set it and forget it,” allowing your oven or stovetop to do most of the work. The rich aroma filling your kitchen as these ribs simmer is a bonus, building anticipation for the magnificent meal to come.
Crafting the Perfect Glaze: A Symphony of Flavors
What sets these short ribs apart is the exquisite red cooked glaze. The combination of dry sherry and red wine creates a robust base, offering both acidity and fruity notes that tenderize the meat and build a complex flavor profile. But the secret truly lies in the balance of sweetness and umami provided by sugar and soy sauce, along with the warm, aromatic embrace of fresh ginger, cinnamon sticks, and star anise seeds. This unique blend transforms the braising liquid into a thick, glossy, and intensely savory sauce that coats every piece of meat beautifully.
The “red cooked” technique, often associated with Asian cuisine, typically involves braising ingredients in a flavorful sauce that often includes soy sauce, sugar, and various spices, resulting in a rich, reddish-brown hue and deeply concentrated flavors. This recipe perfectly encapsulates that essence, delivering a harmonious blend of sweet, salty, savory, and aromatic notes that tantalize the palate. It’s a comforting dish with an exotic twist, making it both familiar and exciting.
Why This Recipe is a Must-Try
Beyond its incredible flavor and tender texture, this recipe for Red Cooked Short Ribs offers several compelling reasons to add it to your cooking repertoire. Firstly, its simplicity. Despite the gourmet results, the instructions are straightforward, making it accessible even for novice cooks. You don’t need specialized skills or equipment; just a large pot or flameproof casserole dish and a little patience.
Secondly, the versatility. These braised short ribs are perfect for a variety of occasions. Serve them as an elegant main course for a dinner party, where they are sure to impress your guests. Or, prepare them for a comforting family meal on a chilly evening. They pair wonderfully with a side of fluffy white rice to soak up every last drop of that amazing glaze, along with some steamed fresh greens for a balanced meal. Mashed potatoes, polenta, or even a simple noodle dish would also make excellent accompaniments.
Finally, the make-ahead potential. Like many braised dishes, Red Cooked Short Ribs often taste even better the next day, once the flavors have had more time to meld and deepen. You can prepare them in advance, store them in the refrigerator, and gently reheat when ready to serve. This makes entertaining a breeze, allowing you to enjoy your guests’ company rather than being stuck in the kitchen.
Tips for Achieving Short Rib Perfection
- Don’t Skip the Initial Boil: The brief boiling step helps to remove some of the surface fat and impurities from the short ribs, resulting in a cleaner, clearer braising liquid and a more refined final dish.
- Quality Ingredients Matter: While the recipe is forgiving, using a good quality dry sherry and red wine will significantly enhance the depth of flavor in your glaze. You don’t need an expensive bottle, but avoid “cooking wine” that often contains added salt.
- Low and Slow is Key: Resist the urge to rush the cooking process. True tenderness comes from long, gentle simmering. The meat should be easily pierced with a fork when it’s ready.
- Reduce the Sauce Properly: The final step of reducing the sauce is crucial for creating that beautiful, syrupy, and glossy glaze. Keep an eye on it to prevent it from reducing too much or burning. It should coat the back of a spoon.
- Adjust to Taste: Feel free to adjust the sweetness or saltiness of the sauce after it has reduced, adding a touch more sugar or soy sauce if desired.
So, why wait? There’s truly no reason not to make these ridiculously easy and incredibly satisfying Red Cooked Short Ribs. Prepare to be delighted by a dish that promises pure culinary bliss, making you oh-so happy to be alive with every tender bite.
Red Cooked Short Ribs
ingredients
- 2 1/2 pounds beef short ribs cut by the butcher into 8 pieces about 2 inches long
- 3 cups dry sherry
- 2 cups red wine
- 1/2 cup sugar
- 1/2 cup soy sauce
- One 1 inch piece peeled fresh ginger
- Two 3-inch cinnamon sticks
- 1 tsp star anise seeds
- 1 tsp ground pepper
instructions
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Fill a large saucepan with water and bring to a boil over high heat. Add the short ribs to the pot and cook for 1-2 minutes to remove some of the surface fat. Remove short ribs from water and set aside.
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In a large pot or flameproof casserole, add the sherry, red wine, sugar, soy sauce, ginger, cinnamon sticks, star anise, pepper, and 3 cups of water. Stir to combine. Add the short ribs and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the meat is fork-tender, approximately two and a half hours.
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With a slotted spoon, remove the ribs to a chopping board. You can either cut the meat from the bones or leave the meat as is. If you remove the meat, make sure you discard the bones. Remove the ginger from the sauce. Boil the sauce, uncovered, until it is syrupy and glossy, about 20-25 minutes.
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Return short rib meat to the casserole and cook over low heat until warm. Serve immediately with rice and fresh greens.