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Red Wine & Dark Molasses Braised Beef Short Ribs
A rich, soulful, and slightly unconventional short rib dish with deep caramel notes and melt-in-your-mouth texture.
Red Wine & Dark Molasses Braised Beef Short Ribs
A rich, soulful, and slightly unconventional short rib dish with deep caramel notes and melt-in-your-mouth texture.
Equipment
- Heavy pot / Dutch oven
- Tongs
- wooden spoon
- Sharp knife
- Measuring cups & spoons
- Oven (or stovetop on low heat)
Ingredients
- 1.5 kg beef short ribs (bone-in)
- Salt & cracked black pepper
- 2 tbsp olive oil
- 1 arge onion, chopped
- 2 carrots, chopped
- 3 garlic cloves, smashed
- 2 tbsp tomato paste
- 1 cup red wine
- 2 cups beef stock
- 2 tbsp molasses (or dark brown sugar)
- 1 tbsp soy sauce
- 2 sprigs fresh thyme
- 1 sprig rosemary
- 2 bay leaves
Instructions
- Season & Sear the RibsPat ribs dry and season generously with salt and black pepper.Heat olive oil in a heavy pot over medium-high.Sear ribs on all sides until deep brown (about 8–10 minutes).Remove and set aside.
- Build the SauceIn the same pot, add onions and carrots. Cook 3–4 minutes until softened.Add garlic and cook 1 minute.Stir in tomato paste and let it darken slightly — this builds flavor.Pour in red wine, scraping the bottom of the pot (“deglazing”).Simmer 2 minutes to reduce slightly.
- Add Liquids & AromaticsAdd the following to the pot:Beef stockMolassesSoy sauceThyme, rosemary, bay leavesStir to combine.
- Return the RibsPlace the seared ribs back into the pot, bone side down.The liquid should come about ¾ of the way up the meat.
- Slow BraiseOption A – Oven (best):Bake at 160°C for 2.5–3 hours, lid on.Option B – Stovetop:Simmer on low heat for 3 hours, lid on.(Do NOT boil — slow is key.)Ribs are done when they are soft enough to pull apart with a fork.
- Finish the SauceRemove ribs from the pot.Simmer the sauce uncovered for 5–10 minutes to thicken.Adjust seasoning with salt or a splash of soy sauce.
- ServePlace short ribs over creamy mash or polenta.Spoon the rich sauce over the top.Sprinkle with fresh parsley.
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