We love how Cabernet Sauvignon brings bold, velvety notes to the kitchen, transforming everyday meals into elegant feasts. In our recipe, we’ll showcase this rich red wine in a simple yet sophisticated dish that pairs perfectly with hearty proteins or veggies, making it ideal for date nights or dinner parties.
Drawing from classic wine country traditions, this recipe highlights the wine’s deep flavors of dark fruit and spice. We’re excited to share our easy steps so you can create a standout meal that’ll impress your guests and elevate your cooking game.
Ingredients
In our Cabernet Sauvignon recipe, we select high-quality ingredients that complement the wine’s bold, velvety flavors of dark fruit and spice, ensuring a dish perfect for enhancing hearty proteins.
- Meat: 2 pounds beef short ribs (boneless or bone-in, trimmed of excess fat) – This serves as the robust base, absorbing the wine’s rich essence during braising.
- Aromatics: 1 large onion (diced) and 4 cloves garlic (minced) – These add depth and a savory foundation before introducing the liquids.
- Vegetables: 2 carrots (peeled and sliced) and 2 celery stalks (chopped) – Incorporated next to build layers of flavor and texture.
- Herbs and Spices: 2 sprigs fresh thyme and 1 bay leaf – Added for their aromatic notes that enhance the wine’s spicy undertones; also, 1 teaspoon salt and ½ teaspoon black pepper (freshly ground).
- Wine: 2 cups Cabernet Sauvignon (full-bodied variety) – The star ingredient, poured in to deglaze and infuse the dish with its deep, fruity profile.
- Liquids: 2 cups beef stock (low-sodium) and 1 tablespoon tomato paste – Used to create a balanced braising liquid that ties everything together.
- Finishing Touches: 2 tablespoons olive oil (for searing) and 1 tablespoon all-purpose flour (for thickening, if needed) – Applied at the end stages for a glossy finish.
Instructions
Now that we have gathered our high-quality ingredients, let’s walk through the steps to prepare this bold Cabernet Sauvignon-braised beef short ribs dish. We’ll use precise techniques to highlight the wine’s deep, velvety flavors of dark fruit and spice.
Prep Work
Before we start cooking, we prepare our ingredients to ensure everything integrates smoothly. Begin by patting 2 pounds of beef short ribs dry with paper towels and seasoning them generously with salt and pepper for enhanced flavor.
- Chop the vegetables: Dice 1 large onion, 4 garlic cloves, 2 carrots, and 2 celery stalks into even ½-inch pieces to release their aromatic essence.
- Measure liquids and herbs: Pour 2 cups of full-bodied Cabernet Sauvignon into a bowl and set aside; this will deglaze the pan and infuse the dish with rich tannins. Measure 4 cups of beef stock and 2 tablespoons of tomato paste. Gather 2 sprigs of fresh thyme and 1 bay leaf for a herbal depth.
- Prepare for searing: In a small bowl, mix 2 tablespoons of flour with a pinch of salt to coat the ribs, creating a crispy exterior that locks in juices.
Cooking
With our ingredients prepped, we move to the cooking phase where the Cabernet Sauvignon takes center stage, braising the beef to tender perfection and filling the kitchen with an irresistible aroma of spiced fruit and herbs.
- Sear the ribs: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the seasoned short ribs and sear them for 4-5 minutes per side until a golden-brown crust forms, releasing savory drippings that build a flavorful base.
- Sauté the aromatics: Remove the ribs and set aside. In the same pot, add the chopped onion, garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally, until they soften and caramelize, drawing out sweet notes that complement the wine’s boldness.
- Deglaze with wine: Pour in the 2 cups of Cabernet Sauvignon, scraping the bottom of the pot to loosen any browned bits. Let it simmer for 3-4 minutes, reducing slightly to concentrate the wine’s velvety texture and dark fruit flavors.
- Add braising liquids and herbs: Stir in the 4 cups of beef stock, 2 tablespoons of tomato paste, thyme sprigs, and bay leaf. Return the seared ribs to the pot, ensuring they are submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours until the meat is fork-tender and infused with the wine’s spicy undertones.
Finishing and Serving
Once the main cooking is complete, we focus on refining the dish for a glossy finish and optimal presentation, allowing the Cabernet Sauvignon‘s flavors to shine through in every bite.
- Thicken the sauce: Remove the ribs from the pot and set aside to rest. In a small bowl, mix 2 tablespoons of the reserved flour with ¼ cup of the braising liquid to form a slurry. Stir this back into the pot and simmer uncovered for 5-7 minutes until the sauce thickens to a rich, glossy consistency that coats the back of a spoon.
- Rest and garnish: Let the ribs rest for 10 minutes to retain their juices, enhancing the tender texture. For a final touch, strain the sauce if desired for smoothness and spoon it over the ribs, garnishing with fresh thyme for a pop of color and aroma.
- Serve immediately: Plate the ribs alongside the vegetables and sauce, serving 4 portions that pair perfectly with crusty bread or mashed potatoes to soak up the wine-infused gravy. Enjoy the deep, harmonious flavors that make this dish ideal for special occasions.
Equipment Needed
To craft our flavorful Cabernet Sauvignon-braised beef short ribs, we rely on essential tools that make the process efficient and precise. These items help us achieve perfect searing, sautéing, and braising while drawing out the wine’s bold, velvety notes.
Here’s a detailed list of the key equipment, organized by the sequence of use in the recipe:
- Large Dutch oven or heavy-bottomed pot (at least 6 quarts): Ideal for searing the beef short ribs and simmering the dish to tender perfection, ensuring even heat distribution for that rich, glossy braising liquid infused with Cabernet Sauvignon.
- Chef’s knife: For precisely chopping vegetables like onions, carrots, and celery, allowing us to build a strong aromatic base quickly.
- Cutting board: A sturdy, non-slip surface to prepare ingredients safely and efficiently before adding them to the pot.
- Wooden spoon or heat-resistant spatula: Essential for stirring and deglazing the pot with Cabernet Sauvignon, helping us scrape up those flavorful browned bits without damaging cookware.
- Tongs: Perfect for handling and flipping the beef short ribs during searing, ensuring they develop a golden crust while keeping our hands protected.
- Measuring cups and spoons: Accurate tools for measuring out 2 cups of Cabernet Sauvignon and other ingredients like beef stock, guaranteeing balanced flavors in every batch.
| Equipment Item | Quantity Needed | Primary Purpose |
|---|---|---|
| Large Dutch oven or pot | 1 | Searing and braising |
| Chef’s knife | 1 | Chopping vegetables |
| Cutting board | 1 | Prep surface |
| Wooden spoon or spatula | 1 | Stirring and deglazing |
| Tongs | 1 | Handling meat |
| Measuring cups and spoons | 1 set | Precise measurements |
Make-Ahead Tips
As cooking enthusiasts, we understand that preparing a flavorful Cabernet Sauvignon-braised beef short ribs dish can be even more enjoyable with some planning ahead. These strategies not only save time on busy days but also allow the deep, velvety flavors of the wine to intensify, making your meal even more impressive for dinner parties or date nights.
Benefits of Making Ahead
Before diving into the specifics, let’s highlight why these tips work so well:
- Flavor Enhancement: Allowing the dish to rest lets the Cabernet Sauvignon infuse the beef with richer notes of dark fruit and spice.
- Time Savings: You can prepare components up to 48 hours in advance, reducing active cooking time on the day of serving.
Step-by-Step Make-Ahead Instructions
Follow these straightforward steps to prepare your recipe components efficiently:
- Prep Vegetables and Aromatics: We suggest chopping the onions, garlic, carrots, and celery up to 2 days ahead. Store them in an airtight container in the refrigerator to maintain their crispness and flavor. This step ensures that when you’re ready to cook, you can seamlessly move into searing the beef.
- Season and Sear the Beef: Season the 2 pounds of beef short ribs with salt and pepper, then sear them in olive oil as outlined in our step-by-step instructions. Once seared, let them cool and store in the fridge for up to 24 hours. This pre-searing step locks in juices and builds a strong base for the Cabernet Sauvignon braise.
- Assemble the Braising Liquid: Mix the 2 cups of Cabernet Sauvignon, beef stock, tomato paste, thyme, and bay leaf in a bowl or sealed container. Refrigerate for up to 48 hours. When you’re ready to braise, simply pour this mixture into the pot after sautéing the aromatics, allowing the wine’s bold profile to shine even more.
- Full Braise in Advance: For maximum convenience, complete the entire braising process—searing, deglazing with wine, adding liquids, and simmering until tender—up to 3 days ahead. Once cooked, let the dish cool, then transfer the short ribs and sauce to an airtight container and refrigerate. The flavors will meld beautifully, resulting in a more tender and aromatic dish.
Storage and Reheating Guidelines
To preserve the dish’s sensory appeal—its glossy sauce, tender meat, and rich aroma—follow these storage tips:
| Storage Method | Duration | Key Instructions |
|---|---|---|
| Refrigerator | Up to 3 days | Cool the braised short ribs completely before sealing in an airtight container. This prevents bacterial growth and keeps the Cabernet Sauvignon‘s fruity notes intact. |
| Freezer | Up to 3 months | Portion the dish into freezer-safe bags or containers, removing as much air as possible. Thaw overnight in the refrigerator before reheating. |
When reheating, we recommend gently warming the short ribs in a Dutch oven over low heat with a splash of wine or stock to restore moisture. Stir occasionally until the meat reaches an internal temperature of 165°F, ensuring it remains succulent and full of flavor.
By incorporating these make-ahead tips, we help you create a seamless cooking experience that highlights the best of Cabernet Sauvignon in every bite.
Conclusion
We’ve truly enjoyed guiding you through this Cabernet Sauvignon recipe, highlighting how it transforms simple ingredients into unforgettable meals. It’s a simple yet elegant way to add depth and sophistication to your gatherings.
We’re confident that once you’ve tried it, you’ll discover endless possibilities for your own twists. Let’s raise a glass to more flavorful adventures in the kitchen.
Frequently Asked Questions
What is Cabernet Sauvignon and how does it enhance cooking?
Cabernet Sauvignon is a full-bodied red wine known for its bold flavors of dark fruit and spice. In cooking, it adds depth and a velvety richness to dishes, like braised beef short ribs, by deglazing pans and infusing meats with complex tastes. This makes everyday meals more impressive, perfect for special occasions.
What ingredients are needed for Cabernet Sauvignon-braised beef short ribs?
You’ll need 2 pounds of beef short ribs as the base, along with 2 cups of full-bodied Cabernet Sauvignon for flavor infusion. Add aromatics like onion and garlic, vegetables such as carrots and celery, herbs like thyme and bay leaf, beef stock, tomato paste, olive oil, and flour for thickening. These create a balanced, hearty dish.
How do I make Cabernet Sauvignon-braised beef short ribs?
Start by seasoning and searing the beef short ribs in a Dutch oven with olive oil. Sauté chopped onions, garlic, carrots, and celery, then deglaze with Cabernet Sauvignon. Add beef stock, tomato paste, herbs, and simmer until tender—about 2-3 hours. Thicken the sauce with flour, rest the meat, and garnish before serving with sides like mashed potatoes.
What equipment is required for this recipe?
Essential tools include a large Dutch oven for braising, a chef’s knife and cutting board for prep, tongs for handling meat, a wooden spoon or spatula for stirring, and measuring cups and spoons for accuracy. These ensure even cooking and precise results for a flavorful dish.
Can I prepare this dish in advance?
Yes, you can prep vegetables and sear the beef ahead of time for easier assembly. Braise the full dish up to 2 days in advance, then refrigerate or freeze it. Reheat gently on the stove with a splash of wine or stock to restore moisture, enhancing flavors for a stress-free meal.
What sides pair well with Cabernet Sauvignon-braised beef short ribs?
This dish pairs perfectly with crusty bread, mashed potatoes, or roasted vegetables to soak up the rich sauce. For a wine country vibe, add a simple salad or polenta. The bold flavors of Cabernet Sauvignon complement hearty sides, making it ideal for date nights or dinner parties.
How should I store and reheat the leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, warm gently on the stovetop with a little beef stock or wine to maintain tenderness and flavor. Avoid microwaving to prevent drying out the meat.