Glossy and Gorgeous Savory Red Velvet Short Ribs

These glossy, savory Red Velvet Short Ribs feature a deeply flavorful sauce made from tomato, beets, balsamic vinegar, and a healthy amount of bold red wine. The resulting concoction is velvety and rich, perfect for some fall-apart-tender beef short ribs. I serve my red wine short ribs over yogurt-laced, feta-whipped grits and it’s game-over. A perfect Valentine’s Day recipe if ever there was one.

Why I call these “Red Velvet Short Ribs”

As far as traditional short rib recipes go, these red velvet short ribs follow suit when it comes to their ingredient list and preparation:

1. Sear them until brown.
2. Cook up some tasty veggies + aromatics
3. Add tomato paste and flour, deglaze with red wine
4. Add deeply flavorful beef stock.
5. Add the ribs back into the pot, and then cook low and slow for a long time.

Standard op. Yes. But with this recipe, I’ve stuck a few twists and turns into the ingredient list that really make for one incredibly memorable and even more spectacular sauce than you’d get with the basic method. We’re going to puree a simple, humble can of beets (yes, canned – not fresh today) and add that to the mix. This will add color and a velvety richness while also lending a very subtle, earthy sweetness that is just lovely. Plus these Red Velvet Short Ribs are tres’ healthy, so there’s that.

Why Canned Beets?

In this case, the canned beet just make more sense. They’re simpler and faster for you – and the taste will be exactly the same in the end as if you used fresh. Because they come canned in liquid, the canned beets will puree perfectly for you, right in their own bright pink juices. Also, since they’re already cooked, this will save you tons of steps/time while still yielding the same flavor.

It just makes sense, y’all. That said, the sauce isn’t going to taste like beets. They’re just there to lend velvety texture, color, and earthy sweetness that is subtle. They play perfectly with the other components of the sauce.

What you’ll need to make these velvety red wine short ribs

These red velvet short ribs are the greatest. I’d rather enjoy a big bowl of these piled atop a heap of my favorite fluffy grits than a slice of red velvet cake. Perhaps that is Southern sacrilege, but I’ve never totally understood the adoration of red velvet cake. But perhaps it’s because I’ve never had a truly great version of it. To me, if you take away the frosting (be it ermine or cream cheese), you’re left with a mid-tasting cake that hasn’t reached it’s full flavor potential.

But anyway. I digress. These red velvet short ribs glow glossy red and are deeply flavorful. They definitely have reached their flavor potential, let’s just say.

Red Velvet Short Ribs INGREDIENTS

• 4 to 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 1 TBSP)
• 1.5 cups diced onion (give or take)
• 2 large carrots, sliced
• 2 celery stalks, sliced
• 2 TBSP tomato paste
• 3 garlic cloves, minced or grated
• 3 TBSP all-purpose flour
• 2 cups red wine
• 14.5-ounce can sliced or whole beets + their liquid, pureed in a blender/food processor until smooth
• 2 TBSP 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.

How to make my glossy, Savory Red Velvet Short Ribs (and yogurt + feta-whipped grits)

1. Preheat oven to 300 degrees F. Adjust the oven rack to the middle position. 
2. Season the short ribs on all sides with salt and pepper. Add the olive oil to a large Dutch oven set over med-high. When it’s 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.
3. 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 and flour. Cook for one minute, stirring. 
4. 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 falling apart. Serve each short rib in a big bowl or deep plate over something starchy to soak up the amazing sauce (see below for how I make my favorite grits – they’re tangy and super flavorful, perfect under these short ribs). 

How to make the very best buttermilk cheese grits. Ever.

Okay fine. This is just my strong, unabashed opinion, but I stand by it.)

1. Bring 2 cups chicken or vegetable stock to a boil in a sauce pot/pan.
2. Add ½ cup yellow or white grits, stirring well.
3. Cover and allow the grits to simmer over low heat for 5 minutes, or until cooked.
4. Turn off the heat and stir in 1.5 TBSP butter, ⅓ cup buttermilk, ½ cup crumbled feta, and ½ to ¾ cup shredded white cheddar. Stir/whisk until smooth and creamy. Adjust the seasoning as needed. If you need to add more buttermilk, salt, or cheese – please do go for it.

If you like the looks of these Red Velvet Short Ribs, you might also enjoy:

Red Wine and Pomegranate Short Ribs

Spicy Mississippi Pot Roast

Texas Style Oven Roasted Beef Brisket

Slow Cooker Japanese Beef with Udon (Niku Udon inspired)

Julia Child’s Beef Bourguignon

Print