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Red-Wine Braised Short Ribs: A Cozy Holiday Classic

  //food-wine.news-articles.net/content/2025/12/17 .. e-braised-short-ribs-a-cozy-holiday-classic.html
  Published in Food and Wine on Wednesday, December 17th 2025 at 11:17 GMT by fox13now

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Red‑Wine Braised Short Ribs: A Cozy Holiday Classic

When holiday menus are getting crowded with turkey, ham, and all the usual sides, it’s tempting to lean on the familiar. Fox 13’s “Sleigh Your Holiday Menu” feature turns that habit on its head by spotlighting a dish that feels both rustic and refined: Red‑Wine Braised Short Ribs. The recipe is simple enough for a week‑night dinner yet sumptuous enough to steal the spotlight at a Christmas or Thanksgiving feast.

Why Short Ribs?

Short ribs come from the rib section of the cow, typically cut across the bones. They’re richly marbled, so when slow‑cooked, the fat melts into the meat and the connective tissue breaks down into a silky, umami‑laden sauce. The result is tender meat that practically falls off the bone, paired with a deeply flavored liquid that can double as a gravy or a reduction for the table. Fox 13 stresses that the “meat‑over‑sauce” balance is the key to a memorable dish; the sauce should complement, not overpower, the rib.

Ingredients at a Glance

The recipe encourages using a dry red wine that you’d also serve to guests. That ensures the flavors meld and the wine’s natural tannins help break down the collagen in the ribs.

Step‑by‑Step Preparation

1. Season & Sear
   Pat the ribs dry. Season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy‑bottomed pot over medium‑high heat. Sear the ribs on all sides until a deep brown crust forms (about 4–5 min per side). Remove and set aside.

2. Sauté Aromatics
   In the same pot, lower the heat to medium and add the diced onion, carrot, and celery. Cook until softened, about 6–8 min. Add the garlic and tomato paste, cooking for another minute until fragrant.

3. Deglaze & Reduce
   Pour in the red wine, scraping up any browned bits from the bottom. Let the wine simmer until it reduces by about half—this concentrates the flavor.

4. Add Broth & Herbs
   Stir in the beef broth, thyme, and bay leaf. Return the ribs to the pot, ensuring they’re mostly submerged. The liquid should come up about an inch above the bones.

5. Slow‑Cook
   Bring to a gentle boil, then cover and reduce heat to low. Transfer to a preheated oven at 300 °F (150 °C) for 3–3.5 hours, or cook on the stovetop over low heat for 4 hours. The meat should be fork‑tender and nearly falling off the bone.

6. Finish & Serve
   Remove the ribs and strain the braising liquid through a fine mesh sieve. Skim off excess fat, then reduce the liquid on the stove to a glaze if desired. Plate the ribs, spoon some sauce over them, and serve with classic holiday sides: creamy mashed potatoes, roasted Brussels sprouts, or a simple green salad.

Serving Suggestions & Pairing

Fox 13’s article emphasizes that the dish works wonderfully in a “comfort‑food” context while still looking sophisticated. A few pairing ideas include:

• Wine: A full‑bodied red, like a Napa Cabernet, pairs beautifully. The same wine used in cooking can be served at the table, tying the dish together.
• Side: Polenta, risotto, or buttered gnocchi provide a neutral backdrop that lets the rib’s richness shine.
• Vegetable: Slow‑roasted carrots, parsnips, or a mushroom medley echo the earthy notes of the braise.

Links and Extra Resources

1. Sleigh Your Holiday Menu
   The main Fox 13 page links to a gallery of holiday recipes, offering alternative entrees like pork tenderloin, lamb chops, and vegetarian stuffed acorn squash. The short‑rib page sits among these, suggesting a balanced menu that keeps guests engaged.

2. Cooking Tips for Slow‑Braising
   A secondary link leads to Fox 13’s “Slow‑Braising Basics” article. It highlights the importance of a good sear, proper liquid-to-meat ratio, and maintaining low, steady heat. The article also recommends using a cast‑iron pot for even heat distribution.

3. Wine Pairing Guide
   Another reference is to a Fox 13 feature on “Wine Pairing for Holiday Meals.” It lists red wines suitable for different proteins and explains why certain tannin levels or fruit profiles complement specific dishes. The short‑rib recipe draws directly from this guide by recommending a Cabernet with moderate acidity and firm tannins.

4. Side‑Dish Inspiration
   The “Holiday Side Dish Ideas” link provides quick recipes for mashed potatoes, green bean casserole, and cranberry relish—perfect companions for the rib’s deep flavors.

The Broader Context

The article doesn’t just present a recipe; it frames short ribs as an entry point into a “menu that’s both comforting and celebratory.” Fox 13’s editorial team underscores the value of choosing a dish that’s easy to prepare in advance (the ribs can be braised and refrigerated or frozen), then reheated for the last hour of cooking. That makes it ideal for a “work‑and‑play” holiday, where one can enjoy time with family while still serving a restaurant‑quality meal.

The piece also notes that short ribs have historically been a “household staple in many cultures” and that the braising method dates back centuries. By using red wine—a universal favorite in holiday celebrations—the recipe feels both contemporary and timeless.

Bottom Line

Fox 13’s Red‑Wine Braised Short Ribs article offers:

• A step‑by‑step guide that’s accessible for novice cooks yet satisfies seasoned chefs.
• Ingredient flexibility—you can swap out herbs or add a splash of bourbon for extra depth.
• Holiday‑friendly serving ideas that keep the meal cohesive with classic sides.
• Wine‑pairing and side‑dish resources to elevate the entire dinner experience.

Whether you’re looking to impress at a holiday gathering or simply want a cozy, flavorful meal after a busy season, this recipe has you covered. The result is a tender, savory main dish that pairs seamlessly with warm, comforting sides—exactly the kind of food that makes holiday meals memorable.