Savory Red Velvet Short Ribs

Fall-apart-tender beef short ribs in a rich, velvety red-wine and beet based sauce. Impossible to resist and truly incredible when served over my favorite feta and yogurt-whipped grits. You’ll find my how-to for those here as well.

Author: Lauren McDuffie
Yield: Serves 4 to 6 1x

Ingredients

Units Scale

6 beef short ribs (depending on how many people you’re serving)
Salt and pepper, as needed
Olive oil or other suitable cooking oil, for cooking (about 2 tablespoons)
1.5 cups diced onion (give or take)
2 large carrots, sliced
2 celery stalks, sliced
2 tablespoons tomato paste
3 garlic cloves, minced or grated
3 tablespoons all-purpose flour
2 teaspoons unsweetened cocoa powder
2 cups bold red wine (I use cabernet)
14.5-ounce can sliced or whole beets + their liquid, pureed in a blender/food processor until smooth
2 tablespoons balsamic vinegar
2 to 3 cups beef stock
Chopped fresh parsley, for garnishing

SERVING SUGGESTION: best ever cheese grits (see my how-to in the notes), mashed potatoes, noodles, rice.

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Instructions

Preheat the oven to 300 degrees F. Adjust the oven rack to the middle position.
Season the short ribs on all sides with salt and pepper. Add the olive oil to a large Dutch oven set over med-high heat. When it’s shimmering hot, sear/brown the short ribs on all sides until golden; about 1 to 1.5 minutes per side. Transfer the short ribs to a tray/plate and set aside for now. Drain the pot and reduce the heat to medium.
Add another couple teaspoons or so of oil to the pot and add the onions, carrots, and celery and cook until tender; about five minutes, stirring occasionally. Season lightly with salt and pepper. Add the tomato paste, garlic, flour, and cocoa. Cook for one minute, stirring.
Add the wine and stir to get up any browned bits on the bottom of the pan. Add the pureed beets, balsamic vinegar and beef stock. Stir to mix and add the short ribs back into the pot. Cover with the lid and cook for 2.5 to 3 hours, until the beef is tender and falling apart. Serve each short rib(s) in a big bowl or deep plate over something starchy to soak up the amazing sauce (see below for how I make my favorite buttermilk cheese grits – they’re tangy and super flavorful, perfect under these short ribs).

Notes

To make my absolute favorite buttermilk cheese grits: Bring 2 cups chicken or vegetable stock to a boil in a sauce pot/pan. Add ½ cup yellow or white grits, stirring well. Cover and allow the grits to simmer over low heat for 5 minutes, or until cooked. Turn off the heat and stir in 1.5 tablespoons butter, ⅓ cup buttermilk, ½ cup crumbled goat cheese, and ½ to ¾ cup shredded white cheddar. Stir/whisk until smooth and creamy.

Find it online: https://mykitchenlittle.com/2021/02/09/red-velvet-short-ribs/