Sorry to say, I’ve been holding back on my readers by not sharing what I love to cook most. Particularly, these Wine Braised Short Ribs. I’ve been making them for years now. Hands down my Wine Braised Short Ribs is my family’s all-time favorite meal which I cook. Now, it is time that I share my most sacred recipe with you.
Short ribs can either be braised in the oven for a few hours (or all day) or can slowly cook in your slow cooker/crockpot. Either way, they are fall off the bone decadent and delicious! Most often, I served Wine Braised Short Ribs with Rigatoni pasta. However, sometimes I like to change it up, so I will serve them my favorite way, with creamy cauliflower puree.
Short ribs has a tendency to be expensive, especially if you are purchasing grass-fed beef short ribs which I prefer, however it doesn’t meet every persons budget. Tip: purchase short ribs in bulk when on sale and freeze. Great when you have short ribs on hand and cook at anytime.
Did you know that alcohol cooks out of food? No need to worry about serving meals cooked in wine to your family.
At my family’s request, I made these wine braised short ribs for our Christmas dinner this year, instead of my prime rib. I cooked for 12 people and all requested that we have wine braised short ribs again next Christmas. Save any left-overs that you might have, because these Wine Braised Short Ribs are even better the next day. Or, you can make the Wine Braised Short Ribs the day before serving. Refrigerating the ribs overnight also allows the fat to rise and solidify on the surface of the sauce, making it easier to remove before reheating.
Actually, I just decided to make these Wine Braised Short Ribs + Creamy Cauliflower Puree for Valentine’s Day dinner. #romanticdinner