Food & Wine
Sat, December 20, 2025
10 News' Red-Wine Braised Short Ribs: A Cozy Holiday Classic
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Published in Food and Wine on Saturday, December 20th 2025 at 1:39 GMT by ABC 10 News- 🞛 This publication is a summary or evaluation of another publication
- 🞛 This publication contains editorial commentary or bias from the source
A Cozy Holiday Classic: 10 News’ Red‑Wine Braised Short Ribs
When the holiday season arrives, families and friends gather to share a feast that’s as comforting as it is memorable. 10 News’ “Sleigh Your Holiday Menu” series—featured on the local television station’s website—aims to turn ordinary kitchen afternoons into festive celebrations. The most recent installment spotlights a dish that feels both indulgent and approachable: red‑wine braised short ribs. With its deep, savory flavor profile and the gentle, melt‑in‑your‑mouth tenderness of the meat, this recipe is an ideal centerpiece for a holiday dinner that will impress even the most discerning guests.
Ingredients: A Classic Palette of Flavors
The article lists the core ingredients in a clear, bulleted format:
- 3–4 lbs of beef short ribs (bone‑in, cut into 1‑inch pieces)
- Salt and freshly‑ground black pepper
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, peeled and cut into 1‑inch chunks
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine (Pinot Noir or Cabernet Sauvignon are recommended)
- 2 cups beef broth (low‑sodium)
- 2 sprigs fresh thyme
- 2 bay leaves
- Optional garnish: chopped fresh parsley
The recipe’s simplicity—relying on a handful of pantry staples and aromatics—makes it accessible for cooks of all skill levels, while still delivering a luxurious result. The article also links to a “Chef’s Tips” page on the 10 News site, which offers subtle variations: swapping half of the wine for a robust tomato‑based sauce, or adding a splash of balsamic vinegar to deepen the sauce’s complexity.
Step‑by‑Step: From Sear to Simmer
1. Preparation
- Pat the ribs dry with paper towels. Season generously with salt and pepper.
- Heat the olive oil in a large, oven‑proof Dutch oven or heavy‑bottomed pot over medium‑high heat. Sear the ribs in batches, ensuring a brown crust on all sides. Transfer the browned ribs to a plate.
2. Sauté the Aromatics
- In the same pot, reduce the heat to medium. Add the diced onion, carrots, and celery, cooking until the vegetables start to soften (about 5 minutes).
- Stir in the minced garlic and tomato paste, cooking for an additional minute until fragrant.
3. Deglaze with Wine
- Pour in the red wine, scraping up any browned bits from the bottom of the pot.
- Allow the wine to reduce by half, which concentrates its flavor and eliminates excess alcohol.
4. Add Broth and Herbs
- Return the short ribs to the pot. Pour in the beef broth, then add the thyme sprigs and bay leaves.
- Bring the mixture to a gentle boil, skim off any foam that rises to the surface.
5. Braise
- Cover the pot with a tight‑fitting lid, transfer it to a preheated oven at 300 °F (150 °C), and let it cook for 3–4 hours. The long, slow braising allows the connective tissue in the ribs to break down, producing tender, fall‑apart meat and a rich sauce.
6. Finish the Sauce
- Once the ribs are fork‑tender, remove them from the pot.
- Reduce the braising liquid over medium heat until it thickens to a gravy consistency. Taste and adjust seasoning with salt or a splash of vinegar if needed.
7. Plate and Garnish
- Arrange the ribs on a serving platter, spoon the sauce over them, and sprinkle with chopped parsley for a pop of color.
The article’s accompanying video, linked under the recipe, demonstrates each of these steps in real time, emphasizing the importance of not rushing the searing process and ensuring the sauce’s reduction is neither too thin nor too thick.
Serving Suggestions & Pairings
While the short ribs themselves are star‑material, the 10 News page recommends classic holiday side dishes to round out the meal:
- Mashed sweet potatoes or roasted parsnips for a sweet contrast.
- Creamed spinach or roasted Brussels sprouts for green balance.
- A crusty loaf of sourdough to mop up the savory sauce.
In terms of beverage pairings, the recipe’s emphasis on a robust red wine invites a complementary glass for diners. The “Chef’s Tips” section suggests a Cabernet Sauvignon or a Merlot—both of which pair beautifully with the dish’s deep umami flavors. For those who prefer non‑alcoholic options, the article recommends a rich, fruit‑based mocktail featuring pomegranate juice and a splash of ginger ale.
The Broader Context: “Sleigh Your Holiday Menu”
The short‑rib recipe is part of a larger series titled “Sleigh Your Holiday Menu,” which is designed to help viewers and readers build a cohesive holiday spread. In addition to the braised short ribs, the 10 News website links to other seasonal recipes:
- Roasted Turkey with Herb Butter
- Sweet Potato Casserole with Candied Pecans
- Classic Green Bean Casserole
- Chocolate Yule Log (Bûche de Noël)
Each dish comes with a brief introduction, key tips, and a video tutorial, ensuring that even novices can recreate the flavor profiles of a professional holiday banquet.
Why This Recipe Works
The red‑wine braised short ribs strike a perfect balance between comfort and sophistication. A few elements stand out:
- Searing creates the Maillard reaction, giving depth of flavor.
- Wine and tomato paste introduce acidity and sweetness, which counterbalance the richness of the meat.
- Long, low‑temperature braising breaks down collagen into gelatin, turning the ribs into velvety, fall‑apart morsels.
- Herbs and aromatics infuse the sauce without overwhelming the beef’s natural taste.
The result is a dish that feels indulgent enough for a holiday celebration yet is practical enough to prepare in advance. The 10 News guide stresses that the short ribs can be made a day ahead; the sauce thickens further as it cools, and the meat can be reheated gently—making it a true “set‑it‑and‑forget” option for a busy holiday schedule.
Final Thoughts
For anyone looking to elevate their holiday dinner, the 10 News’ red‑wine braised short ribs recipe is a must‑try. The article’s straightforward instructions, combined with its visual and audio resources, ensure that the dish can be replicated in any kitchen. Coupled with the broader “Sleigh Your Holiday Menu” collection, this recipe invites hosts to create a cohesive, memorable feast that marries classic flavors with a touch of contemporary flair. As the holiday season approaches, consider giving this savory, aromatic dish a place at your table—it’s a holiday staple that will leave guests raving for years to come.
Read the Full ABC 10 News Article at:
[ https://www.10news.com/life/sleigh-your-holiday-menu/make-these-red-wine-braised-short-ribs-for-a-cozy-holiday-dinner ]
