Short Ribs with Wine and Cream: A Rich, Comforting Pioneer Woman Recipe
Tender beef slowly braised in a rich sauce makes for the ultimate comforting dinner.
There’s something magical about short ribs: their deep beefy flavor, their irresistible tenderness, and the way they absorb the richness of the braising liquid. In this recipe, The Pioneer Woman shares her signature approach to short ribs, slow-cooked in red wine and broth, then finished with a silky cream sauce for an unforgettable comfort meal. Whether you’re hosting a dinner party or treating the family, these short ribs are destined to impress and satisfy.
Why This Recipe Works
The secret to these short ribs lies in the slow-braising technique, which allows the meat’s connective tissues to break down, transforming even the toughest cuts into morsels of tender bliss. The combination of red wine, beef broth, and aromatics infuses the dish with depth and complexity, while a final swirl of cream adds a luxurious finish.
Ingredients You’ll Need
- 8 bone-in beef short ribs (about 5-6 pounds)
- Salt and freshly ground black pepper, to taste
- All-purpose flour, for dredging
- 4 tablespoons olive oil, divided
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 carrots, chopped
- 2 cups hearty red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef broth (substitute chicken broth if needed)
- 2 bay leaves
- 2 sprigs fresh rosemary
- 1 cup heavy cream
Step-by-Step Instructions
1. Prepare the Ribs
Season the short ribs generously with salt and pepper, then dredge them lightly in flour, shaking off the excess. This step not only adds flavor but also helps achieve a beautiful sear and thickens the sauce slightly.
2. Sear the Meat
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the short ribs on all sides until deep golden brown. Transfer them to a plate and set aside.
3. Sweat the Aromatics
Reduce the heat to medium and add the remaining oil. Sauté the onion, garlic, and carrots until the vegetables are softened and just beginning to brown, about 5–7 minutes.
4. Deglaze with Wine
Pour in the red wine, scraping up any browned bits stuck to the bottom of the pot—these flavorful bits are essential for building a rich sauce. Allow the wine to simmer for a couple of minutes, letting the alcohol cook off.
5. Add Broth and Herbs
Stir in the beef broth, bay leaves, and rosemary. Bring the mixture to a boil, then return the seared short ribs to the pot, nestling them into the liquid.
6. Braise the Ribs
Cover the pot with a lid, reduce the heat to low, and let the short ribs simmer gently for 2½ to 3 hours. The meat should be fork-tender and nearly falling off the bone. The cooking time may vary depending on the size of your ribs and the intensity of your heat.
7. Finish with Cream
Once the ribs are tender, remove them from the pot and keep them warm. Skim any excess fat from the sauce, then pour in the heavy cream. Simmer the sauce for a few minutes to thicken slightly and meld the flavors. Taste and adjust seasoning as needed.
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8. Serve and Enjoy
Return the short ribs to the sauce, tossing to coat. Serve hot over mashed potatoes, polenta, or egg noodles, and garnish with fresh herbs.
Variations and Serving Suggestions
- Alternative Proteins: Try boneless short ribs, beef chuck roast, or even pork ribs for a different take.
- Vegetable Add-Ins: Mushrooms, pearl onions, or parsnips add texture and flavor.
- Wine Substitutes: Use white wine, beer, or even tomato juice for a different braising profile.
- Accompaniments: Creamy polenta, buttered noodles, or roasted vegetables complement the richness of the dish.
Expert Tips for Success
- Choose Quality Meat: Opt for well-marbled, bone-in short ribs for the best flavor and texture.
- Sear Well: Don’t rush the searing process—browning creates depth of flavor.
- Low and Slow: Keep the braising liquid at a gentle simmer; boiling can toughen the meat.
- Make Ahead: The dish tastes even better the next day, as the flavors have time to meld. Reheat gently on the stove.
- Skim the Fat: For a lighter sauce, cool the braising liquid and skim off excess fat before adding the cream.
Nutritional and Dietary Considerations
| Nutrient | Approximate per Serving |
|---|---|
| Calories | 600-800 |
| Protein | 35-45g |
| Fat | 25-35g |
| Carbohydrates | 10-15g |
Note: Values are approximate and vary based on serving size and ingredients.
Dietary Modifications: Use gluten-free flour for dredging, substitute the cream with a plant-based alternative (such as coconut cream), or omit the cream entirely for a lighter version.
Frequently Asked Questions (FAQs)
Q: Can I make this recipe in a slow cooker?
A: Absolutely. Sear the ribs and sauté the aromatics on the stove, then transfer everything to your slow cooker and cook on low for 6–8 hours. Finish the sauce with cream on the stove.
Q: What kind of wine should I use?
A: Use a dry, robust red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir. Avoid “cooking wine” as it often contains added salt.
Q: Can I make this dish ahead?
A: Yes, braised short ribs reheat beautifully. Prepare up to 2 days in advance, refrigerate, and rewarm gently on the stove or in a low oven.
Q: Can I freeze leftovers?
A: Sure! Cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
Q: What if my sauce is too thin?
A: Remove the ribs and simmer the sauce until it reduces and thickens. You can also whisk in a bit of cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
A Love Story: Short Ribs, Wine, and Cream
The Pioneer Woman’s recipe celebrates the timeless appeal of slow-cooked comfort food. The process, while simple, yields a result that’s anything but ordinary. As the short ribs braise, their flavors deepen, melding with the wine, herbs, and vegetables to form a complex, satisfying harmony. The addition of cream at the end brings a velvety richness that ties everything together—making each bite an occasion.
Final Thoughts
This short ribs recipe is a testament to the beauty of slow, home-cooked meals. It’s the kind of dish that invites friends and family to the table, inspires conversation, and delivers profound satisfaction. Whether you’re new to braising or a seasoned home cook, this recipe promises to be a keeper—offering both a sense of accomplishment and a deeply comforting, delicious meal.
References
- https://imapampchef.com/2022/03/11/braised-short-ribs-the-pioneer-woman/
- https://www.food.com/recipe/braised-short-ribs-by-pioneer-woman-410757
- https://www.thepioneerwoman.com/food-cooking/recipes/a10345/short-ribs-with-wine-and-cream/
- https://www.thepioneerwoman.com/food-cooking/recipes/a9435/braised-short-ribs-heaven-on-a-plate/
- https://tastykitchen.com/recipes/main-courses/short-ribs-with-wine-and-cream/
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