How to Make Red Wine-Braised Short Ribs | Bon Appétit

Bon Appétit host Alison Roman teaches you how to make flavorful red wine-braised short ribs with a golden brown crust that will excite your taste buds. This mouth-watering recipe will impress even the most hard to please foodies and keep them coming back for more.


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How to Make Red Wine-Braised Short Ribs | Bon Appétit

[jg]

This popped up because I just watched Alisons recent recipe in which she makes clear she does NOT use red wine anymore 😅

[jumpingthesmark]

As a chef, these videos satisfy me. People who know what they’re doing, high-quality ingredients and workspace, masterful editing, and great video quality.

[maritzaramirez]

I just made these yesterday and short ribs in general for the first time. It was amazing! So so good. Made them With Ina Garten's Herbed New Potatoes and I can't wait to make it all again. Funny how they threw raw or barely cooked 🥕 in at the end to make it look fresh, cause the carrots don't actually look like that after three hours in red wine.

[GardenStater]

I've made this recipe several times. It's absolutely wonderful. Can't wait until it gets a bit cooler outside, so I can make it again!

[ardentdfender]

Whenever I make Braised Short Ribs or anything braised I make sure to put a bunch of garlic in there for flavor goodness and to good health.

[mtjsrc]

So what were we going to strain out at the end?

[hyenaswine]

Tips, if you want it as rich as in the restaurants, because what this video shows will not get you there. Cook down wine and chicken broth by half beforehand, then add brown gravy or au jus powder mix to it. I use 2 bottles wine and 32 oz chicken stock, and a whole pack of powder. Cut two whole garlics in half and saute in the pan till brown, leave in the pan. Add a whole small can of tomato paste, a couple tablespoons of dijon, garlic balsamic glaze, and anchovy paste. You won't taste any of these things in the final sauce. It will only make it more rich. Forget spooning off fat. Put it in a tupperware in thee freezer for 40 minutes and then scoop the fat off the top when it rises.

[kenhetro]

What Temperature did you cook them at?

[abiromu]

So you removed the beef fat (which was already there( from a beef dish to introduce pork fat? Makes no sense.

[pettypedroakalsthecat]

It is so hard to find meaty beef ribs of any sort around here - any suggestions?

[josh]

You defiantly replaced the carrots! No way in hell they looked like that after 3 hours of braising

[omarqb]

Dont you have to cook down the wine a little bit?

[KenBernardez]

Alison is very good to you....I believe!

[XavierKatzone]

Look tasty - you should plate them at the end to show.

[Misterzr]

I prefer Wolfgang Puck's reciepie

[jdh]

Why do cooking shows always describe their pots and pans as 'very hot'.... can you give a temperature? I know that every stove will be a bit different in its heat output, but even a ballpark would be more helpful than 'very hot'. Other than that, this looks positively delicious!

[diegoramirez]

OMG, the amount of oil on such fat rich protein

[dmmontal]

Whenever I braise short ribs at home I end up with that very tough membrane (connecting the meat to the bone) left on each portion. It never tenderizes, even when the meat itself is otherwise falling off the bone. I never see anyone remove it in how-to videos, and it's never tough when I get short ribs in a restaurant. What am I doing wrong?

[waymor]

Much better recipes for wine braised short ribs out there. Surprised this made the Bon Appetit list. Nothing against the chef, just not a good recipe.

[danielfchen]

Lol well I guess she doesn’t want to deglaze the alcohol