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Cozy Holiday Dinner: Red Wine-Braised Short Ribs

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  //food-wine.news-articles.net/content/2025/12/18 .. -holiday-dinner-red-wine-braised-short-ribs.html
  Published in Food and Wine on Thursday, December 18th 2025 at 13:29 GMT by lex18

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Cozy Holiday Dinner: Red Wine‑Braised Short Ribs
At least 500‑word summary of the recipe and context found on Lex18.com

Why Short Ribs Make the Perfect Holiday Centerpiece

The holiday season is a time for dishes that feel both indulgent and comforting. Short ribs, with their rich marbling and deep, beefy flavor, rise to the occasion. In the Lex18 article “Make These Red Wine‑Braised Short Ribs for a Cozy Holiday Dinner,” the author invites readers to transform a humble cut of meat into a show‑stopping centerpiece that can be made ahead of time, making it ideal for a busy family gathering.

The piece begins by framing the short rib as a “masculine‑styled” entrée that is surprisingly easy to execute. The article notes that while the process can take several hours, the payoff is a melt‑in‑your‑mouth slab of meat that can be plated just minutes before guests arrive. It’s presented as a “comfort‑food” dish that offers the warmth of a home‑cooked meal with the sophistication of a fine‑dining entrée—perfect for holiday celebrations.

Ingredient Rundown

The recipe calls for 4–6 pounds of beef short ribs (about 10–12 pieces), seasoned with salt and black pepper. The author highlights that a generous seasoning step before searing is essential for building flavor. The key aromatics include:

• Olive oil (for searing)
• Yellow onions (quartered)
• Carrots (cut into large chunks)
• Celery stalks (roughly chopped)
• Garlic cloves (crushed)
• Tomato paste (to deepen the sauce)

The liquid component centers around a full‑bodied red wine—the article recommends Cabernet Sauvignon or Merlot, both of which contribute depth and a touch of sweetness. A splash of beef broth or stock brings additional savory complexity. A small handful of fresh thyme and bay leaves add aromatic nuance. The recipe finishes with a pinch of smoked paprika to lend subtle smokiness.

The author also suggests using a Dutch oven or other heavy, oven‑safe pot to braise the ribs, and indicates that the dish can be adapted to a slow cooker for those who prefer a more set‑and‑forget approach.

Step‑by‑Step: How to Braise

1. Preheat the oven to 325 °F (163 °C).
2. Season the ribs generously with salt and pepper, then sear them in a hot skillet with a little olive oil until browned on all sides. This step is key for building a caramelized crust that locks in flavor.
3. Transfer the seared ribs to the Dutch oven. Sauté the onions, carrots, celery, and garlic in the same pan until softened, scraping up any browned bits.
4. Deglaze the pot with the chosen red wine, stirring to dissolve the caramelized residue. Let the wine reduce for a minute to intensify its flavor.
5. Add tomato paste, a splash of beef broth, the thyme sprigs, bay leaves, and smoked paprika. Stir to combine.
6. Return the ribs to the pot, ensuring they are partially submerged in the liquid. Cover tightly and place in the preheated oven.
7. Braise for 2¾–3 hours, turning the ribs occasionally so they cook evenly. The long, slow cooking breaks down the connective tissue, producing a silky, tender result.
8. When the ribs are ready, remove the pot from the oven and let the meat rest for a few minutes. The sauce can be thickened by reducing it on the stovetop or by blending it briefly to create a silky jus.

The Sauce and Finishing Touches

The sauce that accompanies the ribs is rich and concentrated. The article explains that after the braising period, the sauce should be strained to remove solids, leaving a clear, aromatic jus that can be drizzled over the ribs just before serving. A finishing flourish is to sprinkle chopped fresh parsley or a drizzle of truffle oil for added sophistication.

The author also offers a quick variation: if you’re short on time, you can let the pot sit covered in the oven for an additional hour—short ribs are forgiving and will still yield a succulent result.

Suggested Sides and Pairings

The Lex18 piece ties in several side‑dish ideas that complement the beefy flavors:

• Garlic‑buttered mashed potatoes (classic comfort that absorbs the sauce).
• Creamy polenta (provides a mellow backdrop).
• Roasted root vegetables (carrots, parsnips, and sweet potatoes add sweetness).
• Herbed green beans or steamed Brussels sprouts for a touch of green.

For the holiday table, the article recommends pairing the dish with a full‑bodied red wine that matches the sauce’s depth—perhaps a Merlot or a Cabernet‑style wine, depending on your taste preference. If you’re serving a crowd, a wine‑based reduction on the side can allow guests to control how much sauce they want on their plates.

Storing and Reheating

One of the most practical tips the author shares is how to handle leftovers: short ribs keep beautifully in the refrigerator for up to three days and can be reheated gently in the oven or on the stovetop with a splash of stock to re‑moisturize. For longer storage, the ribs can be frozen (up to a month) and thawed overnight before reheating. The sauce, too, freezes well and can be used as a base for soups or stews.

Additional Resources on Lex18

While the main recipe takes center stage, the article also features a handful of internal links that provide deeper culinary context:

• A “Braising Basics” guide that explains the science behind slow‑cooking and how to use the “four S’s” (simmer, sauté, sear, serve).
• A short‑rib “Starter Guide” that discusses the different cuts and how to choose the best short ribs for braising.
• A holiday‑menu planning page that suggests a full spread, from appetizers to desserts, to go with the braised short ribs.
• A “Wine Pairing 101” segment that walks readers through selecting the right bottle based on flavor profile and cooking method.

These links serve to broaden the reader’s culinary knowledge, allowing them to replicate the dish in various contexts and to build a cohesive holiday menu.

Final Thoughts

The Lex18 article does more than just share a recipe; it paints a picture of a holiday gathering centered around a dish that feels both indulgent and approachable. With clear, step‑by‑step instructions, practical tips for seasoning, braising, and plating, and thoughtful side‑dish suggestions, the guide equips even novice cooks with the tools to create a memorable centerpiece. The added internal resources help readers deepen their understanding of the techniques involved, turning a simple short‑rib braise into a showcase of culinary skill and holiday warmth. Whether you’re cooking for a small family or a large celebration, these red‑wine‑braised short ribs promise to become a cherished holiday tradition—one that “sleighs” the holiday menu, so to speak.