Short Ribs Braised In Red Wine And Vanilla Recipe

Name: Short Ribs Braised In Red Wine And Vanilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 beef short ribs; 1 tablespoon kosher salt; 1 pinch black pepper for seasoning meat; 4 cloves garlic, peeled and thinly sliced; 1 tablespoon extra-virgin olive oil; 1 tablespoon balsamic vinegar; 1 handful fresh herbs like thyme, rosemary, tarragon, sage (no need to remove from stems); 1/2 lemon, thinly sliced (remove seeds); 3 anchovy fillets, packed in oil; 1 tablespoon tomato paste; 2 teaspoons good quality vanilla extract; 1 teaspoon paprika; 1 tablespoon vegetable oil; 1 yellow onion, diced; 2 cups red wine, more to taste; 1 pinch Parsley and cilantro for garnish

Servings: persons

4 beef short ribs
1 tablespoon kosher salt
1 pinch black pepper for seasoning meat
4 cloves garlic, peeled and thinly sliced
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 handful fresh herbs like thyme, rosemary, tarragon, sage (no need to remove from stems)
1/2 lemon, thinly sliced (remove seeds)
3 anchovy fillets, packed in oil
1 tablespoon tomato paste
2 teaspoons good quality vanilla extract
1 teaspoon paprika
1 tablespoon vegetable oil
1 yellow onion, diced
2 cups red wine, more to taste
1 pinch Parsley and cilantro for garnish

1
Generously season the short ribs with salt and pepper. Place in a bowl or a zip-top bag. Whisk together garlic, olive oil, balsamic, whole herbs, and lemon. Use your hands to smush the marinade into the meat. Store in the fridge for a few hours or overnight.
2
Remove short ribs form the fridge and heat oven to 250u00b0F. Discard the herbs and lemon slices. Reserve the marinade. With a mortar and pestle, make a paste out of garlic from the marinade, anchovies, tomato paste, vanilla extract, and paprika. Set aside.
3
Place a large ovenproof pot over high heat. Add vegetable oil. When it's just starting to smoke, place short ribs in the pan. No need to jiggle or shift the meat around. Just let them do their thing. After 2 minutes, take a peek. When the meat is a gorgeous dark brown, turn to sear on the other side. Remove from pan and set aside. Pour off excess oil, leaving a small splash for the onions you'll saute next.
4
Turn heat down to medium. Add the diced onion. Use a wooden spoon and the onions to get all of the meat goodies up off of the bottom of the pot. Once the onions are soft and translucent, turn the heat down to low and add the garlic/anchovy/paprika puree. Stir for a minute. Add wine and reserved marinade. Add ribs. Bring to a boil. Turn off the heat. Put on the lid and place in the preheated oven. The ribs don't have to be completely immersed in the liquid, just flip them every hour or so to make sure they get some love from the wine.
5
Depending on the size of the ribs, they can take anywhere from 4 to 6 hours to become fall-off-the-bone tender. Sometimes a bit longer.
6
When the ribs are tender and feel about ready to slide off the bone, take the meat out and reserve on a plate. Taste the sauce. Add salt if needed, or a splash of balsamic. Or a bit more vanilla. Using your hands, slide meat off of the bones and place back into the sauce. Pick out any large pieces of fat that are unappealing (small ones will melt into the braise). Shred the meat as best you can.
7
Serve over polenta or quinoa. Garnish with chopped cilantro and parsley.

1056

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 beef short ribs, 1 tablespoon kosher salt, 1 pinch black pepper for seasoning meat, 4 cloves garlic, peeled and thinly sliced, and more.

Yes, Short Ribs Braised In Red Wine And Vanilla falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Short Ribs Braised In Red Wine And Vanilla

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions