Zucchini and red wine braised short ribs are a delicious and hearty dish that is perfect for any special occasion or when you're craving a comforting meal. The dish is a combination of tender and flavorful beef short ribs, slowly braised in a rich and savory red wine sauce with the addition of zucchini for added texture and nutrition.
The meat becomes incredibly tender and falls off the bone while the vegetables soak up the flavors of the braising liquid, resulting in a mouthwatering meal that will leave your taste buds wanting more. This recipe is perfect for a cozy night in or for entertaining guests, as it can be made in advance and reheated when ready to serve. So, let's dive into the recipe and learn how to make this delicious and comforting zucchini and red wine braised short ribs dish.
INGREDIENTS YOU’LL NEED
The best part about this recipe is how few ingredients are required to produce such a mind-blowing level of flavor. What you'll need is listed below.
- Beef Short Ribs: I prefer to get mine fresh from the butcher, but pre-packaged versions will do in a pinch. Look for cuts of meat that are thick and juicy with plenty of marbling. Too much weight loss can cause them to become dry and tough.
- I think the ribs get a great flavor boost from cooking in bacon grease. Also, the bacon is reintroduced to the luxurious sauce after being crisped.
- Diced onions, carrots, and garlic are simmered in the broth to give it depth and a hint of sweetness.
- Red Wine: Any red wine will do, but a bold one like cabernet sauvignon will complement the tender braised beef and bring out its full flavor. Plus, any bottle will do; you don't even have to get a fancy one.
- Two tablespoons of tomato paste is all that's needed to give the sauce a richer flavor.
- The bulk of the braising liquid is low-sodium beef broth.
- The recipe benefits greatly from the addition of fresh thyme, rosemary, and parsley.
WHAT DOES BRAISING MEAN?
Braising is your best friend if you prefer "set it and forget it" types of meals. It's a two-stage process that involves first searing in a pan and then simmering for a long time in liquid. Connective tissue and collagen are broken down during this procedure, leaving you with meat that is ridiculously tender.
It also aids in making a more flavorful broth to pour over the finished short ribs. It seems to me that the time has come to start braising your favorite cuts of meat, especially the tougher cuts like beef chuck roast and short ribs.
HOW TO MAKE BRAISED SHORT RIBS
Only 20 minutes of your time is required for this braised short rib recipe. Once everything is in the pot, you can let the braising process do its magic for the next two and a half hours on autopilot.
Bring out the ribs. The ribs should be served at room temperature. After that, dry them off and sprinkle some salt and pepper on them.
The first step is always bacon. The bacon can be cooked in your pot over medium heat until it reaches the desired crispiness. Then, using a slotted spoon, transfer the bacon to a small bowl; however, do not discard the bacon grease, as the ribs will be cooked in this.
Burnish the ribs. Raise the temperature to medium-high and sear the ribs for 1-2 minutes per side, or until they are a beautiful golden brown. Put them on a plate, please.
Veggies should be cooked. The onions and carrots should be softened in a sauté pan before being combined with the garlic and tomato paste.
Put the wine in there! Add the wine and reduce it by half by letting it simmer uncovered for 5 minutes.
Start braising the meat. Return the ribs to the pan and pour in the beef broth along with the bacon and herbs. Turn the heat down low, cover, and simmer for 2 ½ hours. When the time is up, your short ribs will be as tender as you've ever had them.
- The ribs and some of the braising liquid can be stored in the refrigerator for up to four days if you put them in an airtight container.
- The ribs and sauce can be frozen for up to three months in an airtight container. However, you can pour the remaining braising liquid into Souper Cubes to use later. They'll be wonderful in a soup or as a sauce for meats and vegetables.
- The ribs can be reheated in the microwave or over a stovetop burner.
RED WINE BRAISED SHORT RIBS
- 6 slices bacon
- 5 pounds beef short rib
- 2 tablespoons kosher salt
- 2 teaspoons freshly cracked black pepper
- 2 medium yellow onions, chopped
- 3 medium carrots, chopped
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups red wine
- 4 cups beef broth
- 2 thyme sprigs
- 2 rosemary sprig
- ¼ cup finely chopped fresh parsley
- Let the short ribs come to room temperature. Pat the short ribs dry with a paper towel, then season all sides with the salt and pepper. Set aside.
- Slice the bacon into 1-inch (2.5cm) pieces. Heat a large pot on medium-low heat and add the bacon. Cook, stirring frequently, until the bacon is crispy. Remove the bacon with a slotted spoon to a bowl, and leave the grease in the pot.
- Increase the heat to medium-high, then add the short ribs and cook each side for 1 to 2 minutes, until browned all over. Transfer the short ribs to a plate and set aside.
- Add the onions and carrots to the pot and cook in the remaining bacon grease for 3 to 4 minutes or until the vegetables become softened.
- Add the garlic and tomato paste and stir together for another minute.
- Add the red wine and simmer for 5 minutes, to reduce the wine by about half.
- Place the ribs back in the pot. Add the beef broth, crispy bacon, and herbs. Cover, reduce the heat to low and cook for 2 to 2 ½ hours, until the meat is very tender and falling apart. If it's not falling apart, cook them a bit longer.
- Remove the pot from the heat, use tongs to remove the sprigs of herbs, and skim off any fat that has accumulated on the surface.
- Enjoy the short ribs over a plate of mashed potatoes (more serving ideas listed above) with a spoonful of sauce. Garnish with fresh parsley.