The Secret to Rich and Delicious Short Ribs

Sauce is so rich and delicious, and it's the red wine and the stout that made all the difference in the world. You're right, my red wine braised short ribs are amazing. So, I have five pounds of really meaty short ribs, and instead of searing them in a pan, which I find so annoying, where you have to keep turning them and get oil spattered all over you, what I'm going to do is put them on a sheet pan and brush them with oil, sprinkle them with one and a half tablespoons of salt. It's a lot of salt, I know, but it's a lot of short ribs too. I actually serve this with blue cheese grits or a big puddle of mashed potatoes, and don't think anybody's been disappointed.

To start the preparation of the short ribs, place them on the sheet pan, brush with oil, sprinkle with salt, and pepper. The goal is to get these really well seasoned into the oven at 425 degrees for 20 minutes, which will result in nicely browned and delicious short ribs, much easier than searing them in a pan.

Next, let's move on to the vegetables. In a quarter cup of olive oil heated in the pan, sauté three cups of leeks, three cups of celery, two cups of carrots, and two cups of chopped onions until they're tender. This step takes 20 minutes, during which time the vegetables will start cooking and get ready for their final step.

While the vegetables are cooking, set up a pot to add all the flavors together. Start by adding some garlic, as I always do, because I don't want it to burn. The last minute is crucial in preventing burning and ensuring that you can smell the cooked garlic flavor.

Now, my secret weapon is if you want it to taste better, add alcohol. In this case, a whole bottle of red wine will be used, which is not too fancy but just has to taste good. The wine used should be a full-bodied French red wine like Coat du Roam, something you would drink and not have to be incredibly expensive.

Bring the wine to a boil, then lower the heat and simmer for about 10 minutes. This will start blending all the flavors together. Next, add four cups of beef stock if homemade is available or store-bought beef stock as an alternative. One cup of canned crushed tomatoes should also be added.

The next step in the process involves adding another secret ingredient – Irish stout beer. The combination of red wine and Irish stout results in a flavor profile that's layered with depth. This is the final piece to the puzzle, which completes all the flavors together.

To take it to the next level, create a time sprig bundle and let it cook as the stew cooks. As it cooks, the leaves will fall off, leaving just a few twigs behind. After removing the short ribs from the oven, throw them back in the pot so they absorb all the juices.

Now that we have our short ribs and sauce ready to go, it's time to put everything together. Place the pot with the short ribs and juice back on the stovetop over medium heat. Bring this to a boil, then cover the pot, and let it cook in the oven at 325 degrees for one hour.

After one hour, remove the lid from the pot, and let the sauce simmer on top of the stove for another hour until all the meat is tender when done. Take out the short ribs with a slotted spoon, put them back into the pot for five minutes just to heat them up.

The final step in preparing this dish is serving it. Take your plate, put some big chunk of bread down, and then add the dish you've prepared – short ribs with sauce and vegetables. The sauce should be thick and rich, and absolutely amazing.

Now that we have our delicious short ribs recipe ready to go, let's talk about why this dish stands out from others. It all comes down to a few specific factors: the use of red wine and Irish stout beer in the braising liquid which creates an incredible depth of flavor when combined with beef stock and canned crushed tomatoes.

The addition of garlic at the last minute prevents burning but is still present as an element of the dish giving it that extra something. Finally, using short ribs instead of chuck makes this recipe stand out due to their richness and complexity.

"WEBVTTKind: captionsLanguage: enmy red wine braised short ribs is amazing so i have five pounds of really meaty short ribs and instead of searing them in a pan which i find so annoying where you have to keep turning them and get oil spattered all over you what i'm going to do is i'll put them on a sheet pan and i'm going to brush them with oil sprinkle them with one and a half tablespoons of salt it's a lot of salt i know but it's a lot of short ribs too i actually serve this with blue cheese grits or a big puddle of mashed potatoes i don't think anybody's been disappointed one and a half teaspoons of pepper i want this really well seasoned into the oven 425 degrees for 20 minutes and will be nice and browned and delicious so much easier than searing it in a pan okay next the vegetables i've got a quarter of a cup of olive oil heated in the pan and i've got three cups of leeks and what i did was i dried them in a salad spinner you don't want them wet otherwise they steam instead of sauteing three cups of leeks three cups of celery two cups of carrots and two cups of chopped onions and i'm just going to saute this all together for the vegetables to start cooking get tender i'm just gonna let them cook for 20 minutes mmm roasted short ribs oh look how great these look i'm just going to turn the oven down to 325 because that's what i cook the stew at perfect so the vegetables are cooked i'm just going to add some garlic i always add the garlic at the last minute because i don't want it to burn i'm just gonna cook that for about one minute just so you can smell that sort of cooked garlic flavor okay next is my secret weapon my secret weapon most dishes is if you want it to taste better add alcohol so i'm gonna put in a whole bottle of red wine i'm not messing around here it's not like a little splash of something a tablespoon a whole bottle i'm using a coat to roam which is a really nice full-bodied french red wine but not too fancy do something you would drink it doesn't have to be incredibly expensive it just has to taste good and so i'm going to bring that to a boil and lower the heat and simmer this for about 10 minutes okay back to the short ribs so the next thing i'm going to do is add four cups of beef stock if you have homemade beef stock it's even better but you can also use store-bought beef stock and one cup of canned crushed tomatoes about half a can okay and wait you see what i put in next so i've got one bottle of irish stout beer it's made from hops and yeast and barley and it's just got a really dark flavor layered with the red wine it's just fantastic okay that's the step next is time and what i do is i just take a time sprigs and i make a little bundle and as it cooks all the leaves fall off and then i throw at the bundle then one tablespoon of salt it's a big pot of stew and one and a half teaspoons of pepper and give it a big stir okay one more ingredient roasted short ribs so i'm going to take this whole pan and just put the short ribs right in and i'm going to put all the juices from the pan in i've actually started making classic american beef stew like this short ribs are just so good they're so much more interesting than the classic chuck they have more flavor they're sort of richer they make a great sauce okay those are the short ribs i'm just gonna bring this to a boil cover it and then i'll talk you through the next steps first i'll put the stew in the oven at 325 degrees for one hour next i'll remove the lid and cook it for another hour until the meat is really tender when the time's up i'll take it out remove the short ribs with a slotted spoon and put them on a plate discard the time bundle and simmer the sauce on top of the stove for 20 minutes so we're almost there i'll skim off some of the fat from the top return the ribs to the pot and cook them for five minutes just for them to heat up so all i have left to do now is serve some up let me show you how gorgeous this is the short ribs but also sauce and vegetables and the sauce is thick and rich and absolutely amazing now you can see why this is one of my favorites big chunk of bread how gorgeous is that oh this just smells amazing the sauce is so rich and delicious and it's the red wine and the stout that made all the difference in the world youmy red wine braised short ribs is amazing so i have five pounds of really meaty short ribs and instead of searing them in a pan which i find so annoying where you have to keep turning them and get oil spattered all over you what i'm going to do is i'll put them on a sheet pan and i'm going to brush them with oil sprinkle them with one and a half tablespoons of salt it's a lot of salt i know but it's a lot of short ribs too i actually serve this with blue cheese grits or a big puddle of mashed potatoes i don't think anybody's been disappointed one and a half teaspoons of pepper i want this really well seasoned into the oven 425 degrees for 20 minutes and will be nice and browned and delicious so much easier than searing it in a pan okay next the vegetables i've got a quarter of a cup of olive oil heated in the pan and i've got three cups of leeks and what i did was i dried them in a salad spinner you don't want them wet otherwise they steam instead of sauteing three cups of leeks three cups of celery two cups of carrots and two cups of chopped onions and i'm just going to saute this all together for the vegetables to start cooking get tender i'm just gonna let them cook for 20 minutes mmm roasted short ribs oh look how great these look i'm just going to turn the oven down to 325 because that's what i cook the stew at perfect so the vegetables are cooked i'm just going to add some garlic i always add the garlic at the last minute because i don't want it to burn i'm just gonna cook that for about one minute just so you can smell that sort of cooked garlic flavor okay next is my secret weapon my secret weapon most dishes is if you want it to taste better add alcohol so i'm gonna put in a whole bottle of red wine i'm not messing around here it's not like a little splash of something a tablespoon a whole bottle i'm using a coat to roam which is a really nice full-bodied french red wine but not too fancy do something you would drink it doesn't have to be incredibly expensive it just has to taste good and so i'm going to bring that to a boil and lower the heat and simmer this for about 10 minutes okay back to the short ribs so the next thing i'm going to do is add four cups of beef stock if you have homemade beef stock it's even better but you can also use store-bought beef stock and one cup of canned crushed tomatoes about half a can okay and wait you see what i put in next so i've got one bottle of irish stout beer it's made from hops and yeast and barley and it's just got a really dark flavor layered with the red wine it's just fantastic okay that's the step next is time and what i do is i just take a time sprigs and i make a little bundle and as it cooks all the leaves fall off and then i throw at the bundle then one tablespoon of salt it's a big pot of stew and one and a half teaspoons of pepper and give it a big stir okay one more ingredient roasted short ribs so i'm going to take this whole pan and just put the short ribs right in and i'm going to put all the juices from the pan in i've actually started making classic american beef stew like this short ribs are just so good they're so much more interesting than the classic chuck they have more flavor they're sort of richer they make a great sauce okay those are the short ribs i'm just gonna bring this to a boil cover it and then i'll talk you through the next steps first i'll put the stew in the oven at 325 degrees for one hour next i'll remove the lid and cook it for another hour until the meat is really tender when the time's up i'll take it out remove the short ribs with a slotted spoon and put them on a plate discard the time bundle and simmer the sauce on top of the stove for 20 minutes so we're almost there i'll skim off some of the fat from the top return the ribs to the pot and cook them for five minutes just for them to heat up so all i have left to do now is serve some up let me show you how gorgeous this is the short ribs but also sauce and vegetables and the sauce is thick and rich and absolutely amazing now you can see why this is one of my favorites big chunk of bread how gorgeous is that oh this just smells amazing the sauce is so rich and delicious and it's the red wine and the stout that made all the difference in the world youmy red wine braised short ribs is amazing so i have five pounds of really meaty short ribs and instead of searing them in a pan which i find so annoying where you have to keep turning them and get oil spattered all over you what i'm going to do is i'll put them on a sheet pan and i'm going to brush them with oil sprinkle them with one and a half tablespoons of salt it's a lot of salt i know but it's a lot of short ribs too i actually serve this with blue cheese grits or a big puddle of mashed potatoes i don't think anybody's been disappointed one and a half teaspoons of pepper i want this really well seasoned into the oven 425 degrees for 20 minutes and will be nice and browned and delicious so much easier than searing it in a pan okay next the vegetables i've got a quarter of a cup of olive oil heated in the pan and i've got three cups of leeks and what i did was i dried them in a salad spinner you don't want them wet otherwise they steam instead of sauteing three cups of leeks three cups of celery two cups of carrots and two cups of chopped onions and i'm just going to saute this all together for the vegetables to start cooking get tender i'm just gonna let them cook for 20 minutes mmm roasted short ribs oh look how great these look i'm just going to turn the oven down to 325 because that's what i cook the stew at perfect so the vegetables are cooked i'm just going to add some garlic i always add the garlic at the last minute because i don't want it to burn i'm just gonna cook that for about one minute just so you can smell that sort of cooked garlic flavor okay next is my secret weapon my secret weapon most dishes is if you want it to taste better add alcohol so i'm gonna put in a whole bottle of red wine i'm not messing around here it's not like a little splash of something a tablespoon a whole bottle i'm using a coat to roam which is a really nice full-bodied french red wine but not too fancy do something you would drink it doesn't have to be incredibly expensive it just has to taste good and so i'm going to bring that to a boil and lower the heat and simmer this for about 10 minutes okay back to the short ribs so the next thing i'm going to do is add four cups of beef stock if you have homemade beef stock it's even better but you can also use store-bought beef stock and one cup of canned crushed tomatoes about half a can okay and wait you see what i put in next so i've got one bottle of irish stout beer it's made from hops and yeast and barley and it's just got a really dark flavor layered with the red wine it's just fantastic okay that's the step next is time and what i do is i just take a time sprigs and i make a little bundle and as it cooks all the leaves fall off and then i throw at the bundle then one tablespoon of salt it's a big pot of stew and one and a half teaspoons of pepper and give it a big stir okay one more ingredient roasted short ribs so i'm going to take this whole pan and just put the short ribs right in and i'm going to put all the juices from the pan in i've actually started making classic american beef stew like this short ribs are just so good they're so much more interesting than the classic chuck they have more flavor they're sort of richer they make a great sauce okay those are the short ribs i'm just gonna bring this to a boil cover it and then i'll talk you through the next steps first i'll put the stew in the oven at 325 degrees for one hour next i'll remove the lid and cook it for another hour until the meat is really tender when the time's up i'll take it out remove the short ribs with a slotted spoon and put them on a plate discard the time bundle and simmer the sauce on top of the stove for 20 minutes so we're almost there i'll skim off some of the fat from the top return the ribs to the pot and cook them for five minutes just for them to heat up so all i have left to do now is serve some up let me show you how gorgeous this is the short ribs but also sauce and vegetables and the sauce is thick and rich and absolutely amazing now you can see why this is one of my favorites big chunk of bread how gorgeous is that oh this just smells amazing the sauce is so rich and delicious and it's the red wine and the stout that made all the difference in the world you\n"