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Red-Wine Braised Short Ribs: A Cozy Holiday Dinner in Minutes

  //food-wine.news-articles.net/content/2025/12/17 .. short-ribs-a-cozy-holiday-dinner-in-minutes.html
  Published in Food and Wine on Wednesday, December 17th 2025 at 12:28 GMT by WPTV-TV

Red‑Wine Braised Short Ribs: A Cozy Holiday Dinner in Minutes

With the holiday season fast approaching, WPTV’s “Sleigh Your Holiday Menu” segment has turned the spotlight on one show‑stopping entrée: red‑wine braised short ribs. The piece—originally posted on the WPTV Life website—offers a step‑by‑step recipe that takes a hearty cut of beef and turns it into a tender, deeply flavored dish that’s perfect for family gatherings, holiday parties, or a celebratory Sunday dinner. Below is a detailed rundown of the recipe, the techniques it highlights, and a few extra nuggets from the article’s embedded links that give you a fuller picture of the holiday cooking experience.

Why Short Ribs Work for the Holidays

Short ribs are the ultimate comfort‑food cut. Their marbling, connective tissue, and robust flavor profile make them ideal for long, slow braising. When cooked slowly in a combination of red wine, broth, and aromatics, the meat becomes melt‑in‑your‑mouth tender while the sauce thickens into a savory reduction that’s impossible to pass up. The recipe on WPTV demonstrates how the right technique can elevate a simple protein into a crowd‑pleasing centerpiece.

Ingredient Breakdown

The article lists the following core ingredients for a six‑serving batch:

• 2.5‑to‑3 lb block of beef short ribs (preferably trimmed of excess fat)
• 2 cups of full‑body red wine (Cabernet Sauvignon, Merlot, or Zinfandel work best)
• 1 cup beef broth (low‑sodium is recommended)
• 1 onion, diced
• 2 carrots, peeled and cut into 1‑inch pieces
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 bay leaves
• 2 sprigs fresh thyme (or ½ tsp dried)
• Salt and freshly ground black pepper
• Olive oil (for searing)
• Optional garnish: chopped parsley or a swirl of crème fraîche

Alongside these, the piece highlights the benefit of using a “red‑wine‑friendly” beef, which provides a robust flavor base that marries beautifully with the wine reduction.

The Step‑by‑Step Process

1. Pre‑heat and Season
   Heat a heavy‑bottom pot or Dutch oven over medium‑high heat. Season the short ribs generously with salt and pepper. A dry rub ensures a savory crust once seared.

2. Sear the Ribs
   Add a splash of olive oil, then brown the ribs on all sides. This caramelization locks in flavor. Remove the ribs and set aside.

3. Sauté the Vegetables
   In the same pot, reduce heat to medium. Toss in the onion, carrot, celery, and garlic. Cook until the onion is translucent and the vegetables start to soften—about 5 minutes.

4. Deglaze with Wine
   Pour in the red wine, stirring to scrape up browned bits from the bottom. These bits add depth to the sauce. Let the wine reduce by half, concentrating the flavors.

5. Add Liquid and Aromatics
   Return the ribs to the pot. Add the beef broth, bay leaves, thyme, and a splash of olive oil if the pot feels dry. Bring to a gentle simmer.

6. Slow Braise
   Cover the pot, reduce the heat to low, and let the ribs cook for 3–4 hours, or until the meat is fork‑tender and the sauce has thickened. The article notes that an oven at 275 °F works well for a consistent low temperature.

7. Finish the Sauce
   Once the meat is done, remove the ribs and strain the liquid. Discard the aromatics, reduce the sauce on high until it coats the back of a spoon, and adjust seasoning. Re‑add the ribs to warm them through if needed.

8. Serve
   Plate the short ribs on a bed of mashed potatoes, creamy polenta, or even a simple risotto. Drizzle the glossy reduction over the meat and garnish with fresh parsley or a dollop of crème fraîche.

Tips & Tricks from the Article

• Choose the Right Wine: The article’s embedded video demonstrates how to pick a wine that will hold up to the long cooking time. It recommends medium‑to‑full body reds that can endure the slow simmer without becoming too astringent.
• Low & Slow: The secret to tenderness lies in keeping the heat low. Too high a temperature can toughen the meat.
• Add Sweetness: If you prefer a slightly sweeter sauce, a small splash of red wine vinegar or a pinch of brown sugar can round out the acidity.
• Serve with Seasonal Veggies: For an extra holiday flourish, pair the ribs with roasted Brussels sprouts or a beet‑root salad.

Additional Context & Links

The article is part of WPTV’s broader “Sleigh Your Holiday Menu” series, which includes other feature recipes for desserts, appetizers, and sides. By clicking the “Sleigh Your Holiday Menu” banner at the top of the page, readers are taken to a curated list of holiday‑friendly dishes, each with its own step‑by‑step guide and accompanying video.

An embedded link in the recipe section directs readers to a “How to Make Short Ribs” tutorial hosted by the same station. That page dives deeper into searing techniques, discussing how to achieve the perfect Maillard reaction that gives braised meats their savory crust.

Another link takes viewers to the “WPTV Life” section, where the article originally appeared. Here, you’ll find lifestyle features, local event coverage, and additional holiday content—including quick cocktail recipes and last‑minute gift‑wrapping ideas. The “Life” category is a go‑to resource for families in the Palm Beach area looking to infuse their holiday celebrations with local flair.

Bottom Line

WPTV’s red‑wine braised short ribs recipe is a no‑fuss, foolproof way to bring a restaurant‑style main course into your own kitchen. By leveraging classic braising techniques, the dish transforms a relatively pricey cut of meat into a crowd‑pleaser that’s both comforting and sophisticated. The accompanying video demonstration makes it easy to follow each step, even if you’re new to slow‑cooking. So, stock up on a block of short ribs, pick your favorite full‑body red wine, and let the holiday magic begin.