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Cozy Up Your Holiday Dinner With Red-Wine Braised Short Ribs

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  //food-wine.news-articles.net/content/2025/12/18 .. day-dinner-with-red-wine-braised-short-ribs.html
  Published in Food and Wine on Thursday, December 18th 2025 at 15:10 GMT by wtvr

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Cozy Up Your Holiday Dinner With Red‑Wine Braised Short Ribs
Summarizing the WTvr “Sleigh Your Holiday Menu” feature

If you’re looking for a show‑stopping centerpiece that feels both comforting and festive, the WTvr “Sleigh Your Holiday Menu” column turns to a classic comfort‑food favorite: red‑wine braised short ribs. The recipe is easy enough to prepare ahead of time, yet delivers a depth of flavor that will have guests asking for seconds. Below, we walk through the article’s key points, from ingredient selection to plating, and we’ll touch on the extra resources the website links to for expanding your holiday spread.

Why Short Ribs Are a Holiday Hero

Short ribs are prized for their marbling and connective tissue, which break down during a long, low‑heat braise. The result is a melt‑in‑your‑mouth texture that pairs beautifully with a rich, reduced sauce. The WTvr article notes that these ribs are a “comfort‑food classic that’s sure to make your holiday dinner feel cozy and indulgent.” Because they cook slowly, the recipe can be set in motion the day before and left to “quietly develop” in the oven, allowing you to focus on other dishes on the day of your celebration.

The Ingredients (and Where to Find Them)

The recipe calls for the following:

The article emphasizes using high‑quality ingredients. The short ribs should be dry‑tossed with salt, pepper, and flour before searing to lock in flavor. For the red wine, a bottle of Cabernet Sauvignon, Merlot, or Syrah works well, as the fruity notes complement the meat’s richness.

Step‑by‑Step: From Sear to Simmer

1. Preheat your oven to 325 °F (165 °C).
2. Season the ribs with salt and pepper, then dust with flour.
3. Sear the ribs in a heavy‑bottomed Dutch oven or oven‑safe pot on medium‑high heat until all sides develop a deep brown crust (about 5‑7 minutes). Remove ribs and set aside.
4. Sauté aromatics in the same pot: onions, carrots, celery, and garlic. Cook until the onions are translucent, about 5 minutes.
5. Add tomato paste and stir until it’s caramelized, about 2 minutes.
6. Deglaze with the red wine, scraping up the browned bits from the bottom of the pot. Allow the wine to reduce slightly (about 3‑4 minutes).
7. Return the ribs to the pot. Add beef broth, bay leaves, thyme, and, if desired, a splash of Worcestershire sauce. The liquid should come about halfway up the ribs.
8. Cover and transfer to the preheated oven. Braise for 2 ½ to 3 hours or until the meat is tender and easily pulls away from the bone.
9. Finish the sauce: Once the ribs are done, remove them and place the pot on the stovetop. Reduce the liquid by about half, then thicken with a cornstarch slurry if a thicker sauce is preferred. Taste and adjust salt and pepper.

Serving Ideas & Pairings

The WTvr piece suggests a few classic accompaniments that keep the dinner cohesive yet balanced:

• Mashed potatoes or creamy polenta: Absorb the savory sauce beautifully.
• Roasted root vegetables (parsnips, turnips, or beets) for color and sweetness.
• A simple green salad dressed in a lemon‑herb vinaigrette to cut through the richness.
• Bread or rolls for sopping up the sauce.

For drinks, a full‑bodied red wine or a robust port can mirror the dish’s depth, while a sparkling white offers a bright contrast for those preferring something lighter.

Tips & Tricks from the Article

• Plan ahead: The dish can be started the day before. Let the short ribs braise overnight in the fridge; bring to room temperature and heat gently on the day of service.
• Don’t rush the sear: A good crust locks in juices. Pat the ribs dry with paper towels before seasoning.
• Use the “brown” bits: The deglazing step captures flavors that would otherwise be lost.
• Don’t forget the aromatics: Even if you’re short on time, the onion‑carrot‑celery base can’t be omitted; it forms the flavor backbone.
• Adjust thickness: If you prefer a chunky sauce, leave the liquid thicker; if you like a silky glaze, thicken with the slurry.

Expanding Your Holiday Menu

The WTvr article’s “Sleigh Your Holiday Menu” section links to a broader “Holiday Dinner Ideas” page. Here, readers can explore:

• Other protein options (e.g., duck breast, roasted pork loin)
• Vegetarian mains (e.g., mushroom risotto, stuffed squash)
• Dessert suggestions (e.g., chocolate yule log, pecan pie)
• Side dish combos (e.g., glazed carrots, brussels sprouts with bacon)

The page also offers printable menus and a “Create Your Own Menu” tool that lets you pair dishes based on theme, difficulty, and number of guests. For anyone looking to build a full holiday spread, this resource can provide both inspiration and organization.

Final Thoughts

The red‑wine braised short ribs featured on WTvr’s holiday section are a testament to the power of slow cooking: rich flavor, tender texture, and a dish that feels both luxurious and approachable. By following the recipe’s simple yet precise steps—and taking advantage of the site’s additional menu‑building tools—you can craft a holiday dinner that’s truly memorable. So grab a bottle of your favorite red, pull the ribs out of the fridge, and let the comforting aromas begin to mingle in your kitchen. Happy holiday cooking!