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Red-Wine Braised Short Ribs: A Cozy Holiday Dinner Highlight

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  //food-wine.news-articles.net/content/2025/12/18 .. -short-ribs-a-cozy-holiday-dinner-highlight.html
  Published in Food and Wine on Thursday, December 18th 2025 at 12:04 GMT by ABC15 Arizona

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Red‑Wine Braised Short Ribs: A Cozy Holiday Dinner Highlight

ABC 15’s holiday‑season feature, “Sleigh Your Holiday Menu,” spotlights a single, comforting dish that promises to be the centerpiece of any winter dinner: red‑wine braised short ribs. The article, available at https://www.abc15.com/life/sleigh-your-holiday-menu/make-these-red-wine-braised-short-ribs-for-a-cozy-holiday-dinner, walks readers through the entire process—from selecting the best ribs to serving them with festive side dishes—while offering practical tips that make the recipe approachable for both novice cooks and seasoned chefs alike. Below is a concise yet thorough summary of the key information, including helpful links and contextual details found within the original piece.

1. Why Short Ribs?

Short ribs are prized for their rich marbling, which turns into a tender, melt‑in‑your‑mouth texture when braised. The article explains that this cut works especially well with a robust red wine because the acidity cuts through the fat, while the wine’s tannins complement the meat’s deep umami flavor. The author notes that, even for busy holiday gatherings, short ribs are a “win” because they require minimal active cooking once the initial sear is done.

2. Selecting the Right Ribs

ABC 15’s culinary correspondent suggests two key attributes when choosing ribs:
- Marbling: Look for a good amount of fat on the side.
- Size: Ribs that are about 2–3 inches thick will fit comfortably in a Dutch oven or roasting pan.

The article references a quick side‑link to a video on ABC 15’s YouTube channel, titled “How to Pick Short Ribs,” which demonstrates how to identify the best pieces at your local butcher or supermarket.

3. Prep & Searing

The process begins with a simple sear to lock in flavor:
1. Pat the ribs dry with paper towels.
2. Season liberally with kosher salt and cracked black pepper.
3. Heat a skillet over medium‑high heat; add a splash of olive oil.
4. Sear the ribs on all sides until a golden crust forms—about 3–4 minutes per side.

The author emphasizes that this step is crucial for depth of flavor and recommends using a heavy‑bottomed pot that can be transferred to the oven. After searing, the ribs are set aside.

4. The Flavor Base

Once the sear is complete, the article turns to the aromatics:
- Onion, carrots, and celery (the classic mirepoix), diced and sautéed until softened.
- Garlic, minced, added in the last minute of sautéing.

Next comes the liquid:
- Red wine—the guide recommends a full‑bodied variety such as Cabernet Sauvignon or Syrah, roughly 2 cups.
- Beef broth—1 to 1½ cups to provide the braising liquid.
- Tomato paste or a splash of tomato sauce for a hint of acidity.

Herbs (fresh thyme sprigs and a bay leaf) and a pinch of smoked paprika are tossed in, followed by a short simmer to reduce the mixture by about half. This reduction concentrates the flavors before the ribs are added back in.

5. Braising Time

The seasoned short ribs, now placed back in the pot, are covered with the liquid. The pot is then transferred to a preheated oven at 325 °F (163 °C) and left to braise for 2½–3 hours. The article stresses the importance of maintaining a gentle simmer: if the liquid starts to reduce too quickly, lower the heat or partially cover the pot.

During this low‑temperature cook, the connective tissue breaks down into gelatin, which coats the ribs in a silky, glossy sauce that the author calls “liquid gold.” The author also points out that the slow cook time allows the wine’s tannins to mellow, creating a balanced, slightly sweet sauce that pairs wonderfully with the savory meat.

6. Finishing the Sauce

After the ribs are tender, the pot is removed from the oven and the sauce is strained to eliminate solids. A quick reduction on the stovetop—about 5–7 minutes—thickens the sauce to a velvety consistency. The article recommends seasoning with a final splash of balsamic vinegar or a knob of butter to add depth and shine.

7. Serving Suggestions

ABC 15 pairs the braised short ribs with a few crowd‑pleasing sides that fit the holiday vibe:
- Creamy mashed potatoes or a buttery potato gratin for soaking up the sauce.
- Roasted root vegetables (carrots, parsnips, and sweet potatoes) for a touch of sweetness.
- Green beans almandine for crunch and color.

The article includes a link to a Holiday Side Dish Guide on ABC 15’s website, offering a variety of complementary recipes that are easy to prepare in the same oven or on the stove.

8. Timing & Tips

Because braising requires a longer period, the article provides a handy timeline:
- Day 1: Sear and reduce the sauce.
- Day 2: Braise overnight in the oven (the author says the ribs will keep well).
- Day 3: Reheat, finish the sauce, and plate.

The author also advises on how to repurpose the leftovers: the ribs and sauce can be shredded and used in tacos, sliders, or as a topping for baked potatoes.

9. Final Thoughts

The ABC 15 feature concludes by reminding readers that this dish is “simple in concept, spectacular in execution.” It’s an excellent choice for a holiday dinner because it requires minimal hands‑on time once the initial sear is done, allowing diners to focus on family and celebration rather than the kitchen.

Additional Resources

• ABC 15’s “Sleigh Your Holiday Menu” series offers a range of recipes, from appetizers to desserts, all designed to simplify holiday cooking.
• The “How to Pick Short Ribs” YouTube video gives visual cues for selecting the best cut.
• The Holiday Side Dish Guide on ABC 15’s site expands the menu options with a variety of easy‑prep sides.

Summary

The article on ABC 15 delivers a clear, step‑by‑step guide to making red‑wine braised short ribs that are both festive and comforting. By starting with the right cut, searing for flavor, building a robust sauce, and braising low and slow, the dish achieves a tenderness and richness that makes it a holiday crowd‑pleaser. Coupled with classic sides and thoughtful timing tips, it offers a practical solution for busy holiday hosts looking to impress without spending the entire day in the kitchen.