Description
Uncork rich, tender comfort! Our Grape Juice Braised Short Ribs redefine slow-cooked indulgence. Fall-off-the-bone goodness with a sweet-savory depth, perfected in your Dutch oven.
Ingredients
- Bone-in beef short ribs (3.5 lbs)
- Red or Concord grape juice (3 cups)
- Beef broth (1 cup)
- Yellow onion (1 large, chopped)
- Carrots (2 medium, chopped)
- Garlic cloves (4, minced)
- Olive oil (2 tablespoons)
- Salt and freshly ground black pepper (to taste)
Instructions
- Step 1: Preheat your oven to 325°F (160°C). Pat the short ribs dry with paper towels and season generously with salt and freshly ground black pepper on all sides. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Remove the ribs and set them aside.
- Step 2: Add the chopped yellow onion and carrots to the Dutch oven, scraping up any browned bits from the bottom. Sauté for 5-7 minutes until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Pour in the grape juice and beef broth, stirring well and continuing to scrape the bottom of the pot to deglaze. Bring the liquid to a gentle simmer.
- Step 4: Carefully return the seared short ribs to the Dutch oven, ensuring they are mostly submerged in the braising liquid. Bring the liquid back to a simmer.
- Step 5: Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are incredibly fork-tender and easily pull away from the bone.
- Step 6: Carefully remove the Dutch oven from the oven. Let the short ribs rest, covered, for 10-15 minutes before serving. If desired, skim any excess fat from the surface of the braising liquid before serving over mashed potatoes, polenta, or rice.
Notes
- Store any delicious leftovers, along with their rich sauce, in an airtight container in the refrigerator for up to 3-4 days; the flavors often deepen beautifully overnight.
- To enjoy your succulent ribs again, gently reheat them with their luscious sauce on the stovetop over low heat or in a covered oven dish at 300°F (150°C), adding a splash of beef broth if the sauce has thickened too much.
- Beyond creamy mashed potatoes, these tender ribs are fantastic served over creamy polenta or grits, or balanced by a crisp, lightly dressed green salad to cut through the richness.
- Embrace the grape juice! Its generous quantity is key to achieving the unique sweet and savory balance that beautifully reduces into a sophisticated, complex sauce, far from being overly sweet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: food recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 braised short rib portion (approx 280g)
- Calories: 720
- Sodium: 850mg
- Fat: 50g
- Saturated Fat: 23g
- Trans Fat: 0.5g
- Protein: 20g