Anniversaries. They're like little milestones marking our journey with someone special. Remember that awkward first date? Now, years later, you're planning a celebration. For my own recent anniversary, I wanted to cook something extraordinary, something that whispered 'I love you' louder than words ever could. After hours of searching, and a little help from an old cookbook my grandmother gave me, I landed on Champagne-Braised Short Ribs. Yes, Champagne! It's not just for toasting; it adds a subtle sparkle to this rich, savory dish that's just right for a momentous occasion.
This isn't your run-of-the-mill short rib recipe. We're talking tender, melt-in-your-mouth beef, slow-braised to perfection in a bath of bubbly Champagne and savory aromatics. The result? A dish that’s both elegant and comforting, perfect for celebrating love and commitment. It's a dish that says, 'I care enough to spend hours making this for you.' It takes dedication, like any long lasting relationship.
Required Equipments
- Dutch Oven
- Large Bowl
- Tongs
- Measuring Cups
- Measuring Spoons
- Cutting Board
- Chef's Knife
- Wine Glasses (optional)
Champagne Braised Anniversary Short Ribs: Frequently Asked Questions
Champagne Braised Anniversary Short Ribs
Celebrate your anniversary with Champagne-Braised Short Ribs! This decadent recipe features tender beef slow-braised in Champagne, creating an elegant and comforting dish that's surprisingly easy to make.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 30 minutes
Cook Time: 210 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Get Started: Preheat your oven to 325°F (160°C). This step is key for even braising.
- Prep the Short Ribs: Pat the short ribs dry with paper towels. Season generously with salt and freshly ground black pepper. Don't skimp on the seasoning!
- Sear the Short Ribs: Heat olive oil in a Dutch oven over medium-high heat. Sear the short ribs in batches until browned on all sides. This usually takes about 3-4 minutes per side. Set the seared short ribs aside. Trust me, the searing process is the only way for maximum richness and flavor!
- Sauté Aromatics: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the Dutch oven. Cook until softened and slightly caramelized, about 5-7 minutes. Stir occasionally to prevent burning.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste. Cook for another 1-2 minutes, until fragrant. This builds a depth of flavor that’s essential to the dish.
- Deglaze with Champagne: Pour in the Champagne, scraping up any browned bits from the bottom of the Dutch oven. Let the Champagne reduce slightly, about 3-5 minutes. It is so important to get all those bits off the bottom of the pan!
- Add Broth and Herbs: Pour in the beef broth. Add the bay leaf and fresh thyme sprigs. Bring the liquid to a simmer.
- Return Short Ribs to Dutch Oven: Place the seared short ribs back into the Dutch oven, nestling them into the braising liquid. The liquid should mostly cover the ribs; add more broth if needed.
- Braise in the Oven: Cover the Dutch oven with a tight-fitting lid. Transfer to the preheated oven and braise for 3-3.5 hours, or until the short ribs are fork-tender. Check on them halfway through to ensure the liquid hasn't evaporated completely.
- Rest and Shred (Optional): Remove the Dutch oven from the oven. Let the short ribs rest in the braising liquid for 15-20 minutes. This allows the flavors to meld even further. If desired, shred the short ribs with two forks for a pulled-meat texture.
- Strain the Sauce: Remove the short ribs from the Dutch oven and set aside. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids (onion, carrots, celery, bay leaf, thyme sprigs).
- Reduce the Sauce: Bring the strained sauce to a simmer over medium heat. Cook until reduced and slightly thickened, about 10-15 minutes. Skim off any foam or impurities that rise to the surface.
- Adjust Seasoning: Taste the sauce and adjust seasoning with salt and pepper as needed.
- Combine and Serve: Return the short ribs to the saucepan with the reduced sauce. Gently heat through. Serve hot, garnished with fresh parsley (optional). I like to serve mine over mashed potatoes or creamy polenta!
📝 Notes
- For extra richness, add a tablespoon of butter to the sauce at the end.
- Serve over mashed potatoes, creamy polenta, or risotto.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
🍎 Nutrition
Calories: 650 kcal
Protein: 50g
Fat: 40g
Carbohydrates: 20g
Fiber: 3g
Calcium: 80mg
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