Whole Beef Short Ribs in Red Wine
- Roasting pan with lid
- Kitchen scale
- Chef's knife
INGREDIENTS
- 4.5 pounds/2 kilograms whole beef short ribs roast
- 5 medium carrots, halved
- 3 cups/450 grams cooked chestnuts
- 10 shallots, peeled
- 2 whole garlic heads, halved crosswise
- 1 handful fresh oregano sprigs
- 1 handful fresh thyme sprigs
- 1 tablespoon salt
- 1 tablespoon ground black pepper
Sauce:
- 1 cup dry red wine
- ¼ cup date syrup / honey / maple syrup
- 1 cup boiling water
INSTRUCTIONS
- Heat the oven to 375°F/190°C (convection). Place the short ribs in a roasting pan with the carrots, chestnuts, shallots, and garlic. Sprinkle it with salt and black pepper.
- Stir together red wine, date syrup, and boiling water. Pour over the meat and vegetables. Scatter oregano and thyme on top. Cover with a slightly damp piece of parchment, then aluminum foil, then the pan lid.
- Roast for 40 minutes. Lower the oven to 325°F/160°C on static heat (top and bottom) and cook for 4 hours, covered.
- Remove the cover, raise the oven to 355°F/180°C, and roast 30 minutes longer until the top is browned. Rest 15 minutes before serving.
FAQ
What can I substitute chestnuts with in this recipe?
You can substitute them with other hearty, slightly sweet ingredients that hold up well to long braising. Peeled pearl onions, parsnips, or even halved small potatoes make excellent replacements. Another option is to use cooked hazelnuts or walnuts for a nutty flavor, though they will soften more than chestnuts. The key is choosing something that can complement the richness of the whole beef short ribs without overpowering the braising liquid.
How can I use fresh chestnuts instead of pre-cooked ones?
Score each chestnut with a small cross, roast at 425°F for about 20 minutes, and peel off the shells while warm. Once peeled, add them to the braise just as you would with pre-cooked chestnuts. The fresh version will give a deeper, slightly smoky flavor but takes extra time and effort.
How do I know when the meat is perfectly cooked?
The key to cooking whole beef short ribs is allowing enough time for the collagen to break down into gelatin. You will know the dish is ready when a fork or tongs easily pull the meat away from the bone with little resistance. The texture should be silky and tender, not chewy. If after four hours the meat still feels tough, continue cooking in 30-minute intervals and check again.
What cut of meat is best if I cannot find whole beef short ribs?
Look for cuts with similar marbling and connective tissue that benefit from slow cooking. A chuck roast, brisket flat, or beef shank will provide a comparable melt-in-your-mouth texture. These cuts contain enough fat and collagen to break down over several hours, creating the same tender consistency. While the flavor is slightly different, the braising method and seasoning can be kept the same, and the recipe will still deliver rich and satisfying results.
Can this dish be made ahead of time?
This dish is an excellent make-ahead option because the flavors deepen as it rests. After cooking, allow the whole beef short ribs to cool slightly, then refrigerate overnight in their braising liquid. The next day, skim off any hardened fat, reheat gently in the oven at 300°F until warmed through, and serve. Making it ahead allows the sauce to thicken and the seasonings to fully permeate the meat and vegetables. Many cooks find the dish tastes even better on the second day.
What kind of wine works best in the braising sauce?
A dry red wine with moderate tannins works best. Cabernet Sauvignon, Merlot, Malbec, or a red blend will all add depth without overwhelming the dish. Avoid wines that are overly sweet or oaky, as they can alter the sauce’s balance. The wine should be one you would enjoy drinking, as its flavors intensify during the long cooking process. If you prefer not to use wine, beef stock with a splash of balsamic vinegar makes a solid substitute.
How should the whole beef short ribs be stored and reheated?
Leftovers should be cooled, then transferred to airtight containers with enough of the braising liquid to keep the meat moist. Refrigerate for up to four days, or freeze for up to two months. To reheat, place the whole beef short ribs with the sauce in a covered baking dish and warm in a 300°F oven until hot. Reheating gently ensures the meat stays tender and does not dry out. If frozen, thaw in the refrigerator overnight before reheating to maintain the best texture.
Can this recipe be adapted for a slow cooker?
Place the whole beef short ribs, vegetables, and chestnuts in the slow cooker, then pour over the wine, date syrup, and water mixture. Add the herbs and seasonings. Cook on low for 8 to 9 hours or on high for 5 to 6 hours, until the meat is very tender. While you will not get the same oven-browned top, you can transfer the meat to a baking dish at the end and broil briefly for color.
What should I serve alongside this dish?
Creamy mashed potatoes, polenta, or couscous soak up the sauce well. A crisp green salad with citrus dressing balances the richness. For holiday meals, roasted root vegetables or steamed green beans also make excellent accompaniments. A crusty loaf of bread is especially useful for mopping up the braising liquid.
