Red Wine Braised Beef Ribs

There’s something undeniably luxurious about a plate of Red Wine Braised Beef Ribs. This dish, which could easily grace the menu of a high-end steakhouse, is surprisingly easy to prepare at home! I first learned this classic recipe in culinary school, and it has been a staple in my kitchen ever since. The beef ribs are cooked to perfection in a rich red wine sauce, resulting in tender, flavorful meat that falls off the bone. Paired with a buttery and silky smooth potato and turnip puree, this meal is perfect for any night of the week or for impressing guests at your next dinner party!

For the Braised Beef Ribs:

• 1.5 pounds beef ribs

• 1 cup red wine

• 2 cups bone broth

• 2 sprigs rosemary

• Sea salt and freshly cracked black pepper

• 1 cup rainbow carrots, chopped

• 1 cup red onion, chopped

• 6-8 garlic cloves, whole

• 1/2 cup celery, chopped

• 2 tablespoons tomato paste

• Olive oil (for searing meat)

1. Season the beef ribs generously with sea salt and freshly cracked black pepper.

2. Heat a drizzle of olive oil in a cast iron skillet over medium-high heat. Once hot, sear the beef ribs on all sides until they are browned. This helps to lock in the flavor!

3. Place the seared beef ribs in your pressure cooker or Dutch oven.

4. In the same skillet, add a bit more olive oil if needed and sauté the carrots, onion, celery, and whole garlic cloves until they begin to soften.

5. Add the tomato paste to the vegetables and cook, stirring frequently, until it caramelizes and develops a deep, rich color.

6. Pour in the red wine to deglaze, scraping up any browned bits from the bottom.

7. Allow the wine to simmer and reduce by half.

8. Add the bone broth to the skillet and let it come to a simmer.

9. Add the beef ribs back into the reduced wine and broth mixture along with the vegetables.

10. Add the rosemary sprigs.

11. Seal the pressure cooker or put the lid on the Dutch oven, cook on high pressure or at 350 for 2 1/2 - 3hours.

For the Potato and Turnip Puree:

• 2 large potatoes, peeled and chopped

• 2 large turnips, peeled and chopped

• 4 cloves grated garlic

• 1/2 cup Amish butter

• Chives, finely chopped, for garnish

• Salt and pepper to taste

1. While the beef ribs are cooking, add cold water to a large pot

2. Add the chopped potatoes and turnips to the water along with a generous amount of sea salt and bring to a boil.

3. Lower to a simmer and cook until tender, about 20-25 minutes.

4. Drain the potatoes and turnips and return them to the pot.

5. Add the grated garlic and Amish butter to the pot, mash until the mixture is smooth and creamy. (You can also use a food processor if you prefer)

6. Season with salt and pepper to taste.

7. Once the beef ribs are done, carefully release the pressure and open the pressure cooker.

8. Remove the beef ribs and vegetables from the cooker.

9. Serve the braised beef ribs over a generous scoop of potato and turnip puree.

10. Garnish with finely chopped chives for a pop of color and fresh flavor!
    

This Red Wine Braised Beef Ribs recipe is the epitome of comfort and elegance. The rich flavors of the braised beef paired with the creamy potato and turnip puree create a meal that is both sophisticated and soul-warming. Whether you’re making it for a special occasion or a cozy weeknight dinner, this dish is sure to impress!

Enjoy!

Find the full recipe tutorial here!