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Classic Red-Wine Braised Short Ribs: The Ultimate Cozy Holiday Dinner

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  //food-wine.news-articles.net/content/2025/12/17 .. short-ribs-the-ultimate-cozy-holiday-dinner.html
  Published in Food and Wine on Wednesday, December 17th 2025 at 14:01 GMT by WTVF

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Cozy Holiday Dining with Classic Red‑Wine Braised Short Ribs

The holiday season is the perfect opportunity to elevate a simple family dinner into a memorable celebration. NewsChannel5’s “Make These Red‑Wine Braised Short Ribs for a Cozy Holiday Dinner” article takes the classic comfort‑food staple—short ribs—and turns it into a show‑stopping centerpiece. The piece walks readers through a step‑by‑step guide that combines straightforward cooking techniques with the deep, velvety flavors that only a slow, liquid‑based braise can deliver. Below is a full summary of the recipe, the kitchen tips, and the seasonal touches that make this dish a holiday favorite.

Why Short Ribs?

Short ribs are a cut of beef that comes from the lower portion of the rib cage. They are naturally marbled with fat and connective tissue, which break down during long, low‑heat cooking, yielding a tender, flavorful result. The article notes that short ribs are an excellent choice for a holiday meal because:

• They are forgiving: Even if you’re a beginner, the slow‑braise method ensures a melt‑in‑your‑mouth texture.
• They pair well with seasonal ingredients: The richness of the meat complements root vegetables, hearty grains, and festive sauces.
• They allow for creative variations: You can swap the cooking liquid for different wines or add aromatics that reflect your holiday traditions.

Ingredients – A Breakdown

The recipe calls for a modest list of pantry staples and a few specialty items that are easy to source:

• Short ribs: 6–8 ribs (about 3–4 pounds) – trimmed of excess fat.
• Red wine: 2 cups of a dry red wine (Cabernet Sauvignon, Merlot, or a Bordeaux blend).
• Beef broth: 2 cups (low‑sodium preferred).
• Tomato paste: 1 tablespoon for depth.
• Onions: 1 large, chopped.
• Carrots: 2 medium, diced.
• Celery: 2 stalks, diced.
• Garlic: 3 cloves, minced.
• Fresh thyme: 3 sprigs (or 1 teaspoon dried).
• Bay leaves: 2.
• Olive oil: 2 tablespoons for searing.
• Salt and pepper: to taste.
• Optional garnish: chopped parsley or a drizzle of butter before serving.

The article emphasizes the importance of choosing a wine that you enjoy drinking. Since the wine is reduced into the sauce, its flavor will concentrate, so a medium‑body, fruit‑forward red will bring warmth and richness without overwhelming the dish.

Step‑by‑Step Cooking Guide

1. Pre‑heat the oven to 325°F (163°C). This low temperature ensures a gentle, even cook that allows the connective tissues to break down without toughening the meat.

2. Season and sear
   - Pat the ribs dry and season both sides generously with salt and pepper.
   - Heat olive oil in a large Dutch oven or heavy‑bottomed pot over medium‑high heat.
   - Sear the ribs until they develop a deep brown crust on all sides, about 3–4 minutes per side. Removing the ribs from the pot at this stage preserves their shape and prevents them from splitting apart during the long braise.

3. Sauté aromatics
   - In the same pot, reduce the heat to medium and add the onions, carrots, and celery. Cook until they soften and start to caramelize, about 8 minutes.
   - Stir in the garlic and tomato paste; cook for an additional minute, letting the paste release its rich, umami notes.

4. Deglaze
   - Pour the red wine into the pot, scraping the browned bits from the bottom with a wooden spoon.
   - Allow the wine to reduce by half, which concentrates flavor and helps lift the browned bits into the sauce.

5. Add liquids and seasonings
   - Return the ribs to the pot, nestling them in among the vegetables.
   - Pour in the beef broth, ensuring that the liquid covers the ribs by at least an inch.
   - Add thyme sprigs, bay leaves, and a pinch of salt and pepper.

6. Cover and braise
   - Bring the mixture to a gentle simmer, then cover the pot with a lid and transfer it to the preheated oven.
   - Cook for 2 ½ to 3 hours, or until the meat is tender enough to pull away from the bone with a fork. The article notes that during the final hour, you can remove the lid to let the sauce thicken slightly.

7. Finish the sauce
   - Once the ribs are done, remove them to a plate and tent with foil to keep warm.
   - Strain the braising liquid to remove solids, then return the liquid to the pot.
   - Simmer on the stovetop until the sauce reduces to a glaze‑like consistency. Optionally, whisk in a tablespoon of cold butter for silky richness.

8. Serve
   - Place the short ribs on a serving platter, pour the sauce over them, and garnish with chopped parsley.
   - Pair the dish with creamy mashed potatoes, buttery polenta, or a simple green‑vegetable side such as sautéed green beans or roasted Brussels sprouts.

Helpful Tips from the Article

• Choosing the right cut: If you can’t find riblets, try a short rib steak (also called a “boneless” cut) but cut it into smaller portions.
• Searing time: Do not rush the searing stage; a deep brown crust adds essential flavor.
• Wine reduction: A wine reduction will intensify the sauce’s depth. The article warns that reducing the wine too quickly can result in a bitter taste; allow it to simmer gently.
• Timing: The 3‑hour braise is ideal for a slow cooker or an oven that runs steady at low temperature. For a faster method, a pressure cooker can shorten the time to 45–50 minutes.
• Resting the meat: Letting the short ribs rest after cooking helps redistribute juices, ensuring each bite stays moist.

Seasonal Pairings and Side Dishes

The article expands beyond the main course to suggest complementary dishes that reinforce the holiday ambiance:

• Roasted root vegetables – Carrots, parsnips, and sweet potatoes roasted with rosemary and garlic provide a sweet, earthy contrast to the savory braise.
• Pasta or risotto – A simple alfredo or a mushroom risotto can be a luxurious side that absorbs the braising sauce.
• Festive breads – Warm rolls or a crusty loaf serve as a perfect accompaniment for sopping up the sauce.
• Desserts – Pair the hearty meal with a lighter dessert such as a lemon sorbet or a chocolate mousse for a balanced feast.

Final Thoughts

The red‑wine braised short ribs recipe offered by NewsChannel5 is more than just a dish; it’s an experience that captures the essence of a cozy holiday dinner. By carefully searing the meat, deglazing with a quality red wine, and allowing it to slow‑cook until tender, you transform a humble cut of beef into a luxurious centerpiece. The article’s clear instructions, practical tips, and thoughtful pairing suggestions make this recipe accessible to both seasoned chefs and home cooks looking to impress their guests.

Whether you’re serving a small family gathering or a larger holiday celebration, this braised short rib recipe promises deep flavor, comforting texture, and a sense of warmth that perfectly embodies the holiday spirit. Happy cooking!