Ah, beef short ribs! Who could resist them, especially when they’re lovingly cooked with a generous splash of red wine? If you’re anything like me—and I suspect you might be—there’s something about the aroma that fills the kitchen; it’s like a warm hug on a chilly evening.
I remember last winter, during a particularly frosty February, I decided to experiment with this recipe, and let me tell you, it was like a little culinary miracle! The meat, tender and juicy, falling right off the bone, mingling with the rich, velvety sauce that the wine creates. It’s a dish that demands to be savored slowly, preferably with some crusty bread to mop up every last drop.
Oh, and the way the flavors dance on your tongue—it’s like they have a mind of their own, teasing and tempting you, urging just one more bite. Whether you’re planning a cozy dinner for two or looking to impress guests with your cooking prowess, this recipe is a surefire way to win hearts and fill bellies. But I digress, let’s get to the nitty-gritty and dive into this delightfully indulgent dish.
Steps
- Short Ribs with Mushrooms and Spring Vegetables: Marinate beef short ribs and vegetables in red wine overnight. Use the marinade for braising, adding spring vegetables to lighten the stew.
- Beef Stew in Red Wine Sauce: Use flatiron steak for a lean, tender stew. Cook with only robust red wine for a rich, flavorful result.
- Pan-Roasted Veal Chops with Cabernet Sauce: Prepare a complex sauce using demiglace instead of beef stock. Pair with pan-roasted veal chops for an elegant dish.
- Pork Tenderloin with Roasted Strawberry–Merlot Sauce: Roast strawberries and use Merlot to create a sauce balanced with pork drippings. Finish tenderloin in the oven to prevent over-reduction.
- Poached Eggs with Red Wine Sauce: Make a Burgundian-style red wine sauce for poached eggs. Serve on buttered toast rounds for a rich breakfast option.
- Red Wine BBQ Chicken: Transform leftover red wine into a sweet, sticky barbecue sauce. Use Pinot Noir for easy preparation.
- Charred Vegetable Ragù: Broil vegetables to infuse smokiness into the ragù. Enhance with cremini mushrooms, Parmigiano-Reggiano, and dry red wine for depth.
- Red Wine Venison Stew: Cook venison slowly with vegetables in a rich red wine sauce. Use a full-bodied wine like Cabernet Sauvignon for intense flavor.
- Steak and Brassicas with Red Wine Sauce: Pair baby cauliflower with a rich red wine sauce. The vibrant colors and flavors complement the steak beautifully.
- Red Wine Chocolate Snack Cake: Bake a dark chocolate cake using Cabernet Sauvignon to add fruity notes. Perfect as a snack or casual dessert.
- Steak Au Poivre with Red Wine Pan Sauce: Create a red wine pan sauce from fond, shallots, broth, and butter. Serve with a peppercorn-crusted rib eye steak.
- Coq au Vin: Prepare a quicker version of this traditional dish without overnight marination. The result is still deliciously flavorful.
- Short Rib Bourguignon: Upgrade classic beef bourguignon by using short ribs. Achieve a tender, savory dish with French roots.
- Red-Wine Spaghetti with Walnuts and Parsley: Boil dried pasta in red wine for complex flavors. Finish with walnuts and parsley for a simple yet sophisticated dish.
- Lamb Loin Chops with Red Wine Pan Sauce with Cumin and Chiles: Balance bold red wine with cumin and chiles in a pan sauce. Serve with lamb chops, garnishing with cilantro and lime zest.
Ingredients
- Venison
- 1 1/2 cups full-bodied, rich red wine (such as Cabernet Sauvignon or Syrah)
- Vegetables (specific types not mentioned)
- Additional ingredients not specified in the original article
FAQ
- Can red wine be used as a marinade?
- Yes, red wine is excellent for marinating meat and vegetables. It helps to tenderize the meat and adds depth of flavor, as seen in dishes like Short Ribs with Mushrooms and Spring Vegetables.
- What type of red wine is best for cooking?
- Generally, any standard red wine can be used for cooking. However, full-bodied wines like Cabernet Sauvignon or Syrah are often recommended for rich stews and sauces, while lighter wines like Pinot Noir can be used for more delicate dishes.
- Can you make a dessert with red wine?
- Absolutely! Red wine can be a great addition to desserts, such as in the Red Wine Chocolate Snack Cake, where it adds fruity notes that enhance the chocolate flavor.
- Is it possible to use red wine in vegetarian dishes?
- Yes, red wine can add richness and depth to vegetarian dishes. For example, it is used in Charred Vegetable Ragù to create a hearty and flavorful sauce.
- How does red wine enhance a sauce?
- Red wine can build flavor and depth in a sauce, often reducing with other ingredients like broth and shallots to create a rich, syrupy consistency. This is well demonstrated in red wine pan sauces for dishes such as Steak Au Poivre.
Tips
- For richer flavors in your beef or lamb dishes, marinate the meat in red wine overnight, then use the marinade as part of the cooking liquid to enhance depth.
- When making a wine sauce, consider using demiglace instead of regular stock for a more concentrated and complex flavor profile.
- To prevent pan drippings from over-reducing in recipes like pork tenderloin, finish cooking gently in the oven to maintain the perfect consistency.
- If you’re short on time but still want to enjoy a classic dish like coq au vin, try a quicker version that skips the overnight marination but retains all the deliciousness.
Equipment
- Marinade Container: For marinating beef short ribs and vegetables.
- Broiler Pan: Used for broiling vegetables to make a charred vegetable ragù.
- Oven-Safe Skillet or Dutch Oven: Useful for recipes that require a finish in the oven, such as the Pork Tenderloin with Roasted Strawberry–Merlot Sauce.
- Meat Thermometer: To ensure meats like veal chops and lamb loin chops are cooked to the desired doneness.
- Saucepan or Saucier: Ideal for creating complex sauces, such as the Cabernet sauce for veal chops or red wine sauces for various dishes.
- Fine Mesh Strainer: Useful for making smooth sauces by straining them, such as the red wine sauce for poached eggs.
- Ramekins or Individual Baking Dishes: To serve dishes like poached eggs with red wine sauce elegantly.
- Pastry Brush: For basting meats with barbecue sauce or other glazes.
- Cast Iron Skillet: Excellent for creating a good sear on steaks for dishes like Steak Au Poivre.
- Wine Aerator or Decanter: To enhance the flavor of red wines used in cooking and serving.
