Name: Cabernet Braised Beef Ribs
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Ingredients: 3 lbs beef short ribs; 2 tbsp olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 2 cups beef broth; 1 cup grape juice (as a substitute for cabernet); 1 can (14 oz) crushed tomatoes; 2 tbsp tomato paste; 2 sprigs fresh thyme; 2 sprigs fresh rosemary; Salt and pepper to taste

Cabernet Braised Beef Ribs are a classic comfort food that combines the rich flavors of tender beef with a savory, flavorful sauce. This recipe takes a twist on the traditional version by substituting grape juice for cabernet, making it a perfect family-friendly option. The slow braising process ensures that the ribs become incredibly tender, practically falling off the bone. With the aromatic additions of thyme and rosemary, this dish will fill your home with a mouthwatering aroma and provide a delightful meal for any occasion. Ideal for serving with mashed potatoes or roasted vegetables, this dish is a great way to elevate your dinner.

Ingredients:

3 lbs beef short ribs
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cups beef broth
1 cup grape juice (as a substitute for cabernet)
1 can (14 oz) crushed tomatoes
2 tbsp tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary
Salt and pepper to taste

Preparation:

Step 1:
Preheat your oven to 325°F (160°C). This slow, low heat will allow the beef to become tender and fully absorb the flavors of the braising liquid. Meanwhile, prepare the ingredients by chopping the onion and mincing the garlic.

Step 2:
Season the beef short ribs generously with salt and pepper on all sides. This will enhance the meat’s flavor and help it form a rich crust during searing.

Step 3:
In a large, oven-safe pot, heat the olive oil over medium-high heat. Once hot, add the short ribs to the pot and sear them on all sides. This should take about 3-4 minutes per side, until a deep golden-brown crust forms. Once seared, remove the ribs from the pot and set them aside.

Step 4:
In the same pot, add the chopped onion and garlic. Sauté over medium heat until they become soft and translucent, about 5-7 minutes. Stir occasionally to prevent burning. The sautéed onions and garlic will create a flavorful base for the sauce.

Step 5:
Add the tomato paste to the pot and stir well. Let it cook for about 2 minutes to enhance its depth of flavor. Next, pour in the grape juice (substitute for cabernet) and beef broth, stirring to combine all the ingredients. Bring this mixture to a gentle simmer.

Step 6:
Once the liquid is simmering, add the crushed tomatoes, fresh thyme, and rosemary to the pot. Gently return the seared beef short ribs to the pot, ensuring they are mostly submerged in the braising liquid.

Step 7:
Cover the pot with a lid or aluminum foil and transfer it to the preheated oven. Let the ribs braise for 2.5 to 3 hours. During this time, the meat will become incredibly tender, and the flavors will meld beautifully.

Cooking Note:

Braising is a slow cooking method that requires patience, but the result is well worth it. Be sure to keep the lid tightly on the pot to trap in the moisture, which is key to achieving tender meat. After 2.5 hours, check the ribs; they should be fork-tender. If they aren’t tender enough, give them an additional 20-30 minutes in the oven.

Serving Suggestions:

This rich and savory dish pairs beautifully with creamy mashed potatoes, which help soak up the delicious sauce. You can also serve it with roasted vegetables like carrots, parsnips, or Brussels sprouts for a more balanced meal. The sauce is full of flavor, so offering crusty bread on the side is a great idea to mop up every last drop. Garnish with fresh thyme leaves or a sprinkle of chopped parsley for a pop of color.

Tips:

For extra depth of flavor, marinate the beef short ribs in the grape juice and herbs for 1-2 hours before cooking.
Use a heavy, oven-safe pot such as a Dutch oven for best results.
Make sure to sear the ribs well. This step adds essential flavor to the dish and helps lock in moisture.
If you want a thicker sauce, you can remove the lid in the last 30 minutes of cooking or reduce the sauce on the stovetop once the ribs are done.
The dish can be made a day ahead; in fact, the flavors often improve with time. Just reheat gently in the oven or stovetop.

Prep Time: 20 minutes

Cooking Time: 3 hours

Total Time: 3 hours 20 minutes

Nutritional Information:

Calories: 650 kcal per serving
Protein: 45g per serving
Sodium: 980mg per serving

FAQs:

Can I substitute the grape juice with something else?
Yes, if grape juice isn’t available, you can use pomegranate juice or apple juice for a different flavor profile, but ensure it has a balance of sweetness and acidity.

Can this recipe be made in a slow cooker?
Yes, after searing the ribs and sautéing the onions and garlic, transfer everything to a slow cooker and cook on low for 7-8 hours. This will result in tender ribs with minimal effort.

What cuts of beef work best for this recipe?
Beef short ribs are ideal for braising due to their marbling and bone structure. However, you could also use bone-in chuck roast if short ribs aren’t available.

How do I store leftovers?
Store any leftover braised ribs in an airtight container in the fridge for up to 3 days. You can reheat them in a saucepan on low heat or in the microwave until warmed through.

Can I freeze the braised ribs?
Yes, you can freeze the cooked ribs along with their sauce in a freezer-safe container for up to 3 months. To reheat, thaw them in the refrigerator overnight, then warm them in a covered saucepan or oven.

Conclusion:

Cabernet Braised Beef Ribs, using grape juice, provide a delightful and hearty dish that is perfect for cozy family dinners or special occasions. With tender beef that melts in your mouth and a rich, flavorful sauce infused with garlic, thyme, and rosemary, this recipe is sure to impress. The long braising time develops deep flavors, making it an impressive yet simple meal to serve. Pair it with your favorite sides, and enjoy this soul-satisfying dish.