My favorite kind of drunk is wine drunk. This recipe is an homage to my personal drink of choice, red wine, and the many wine hangovers I’ve had to nurse over the past decade. Full of body, elegance, and a bit of sass, these slow-cooked short ribs bathe in the velvety richness of red wine, allowing its deep, nuanced flavors to permeate every fiber of the tender meat. It makes for some juicy short ribs, literally. And don’t worry, we’re using the whole bottle, because does anyone ever really stop at one glass?

SERVES 6

Ingredients:

  • 1 (750ml) bottle red wine (I like cabernet sauvignon or merlot)
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup packed light or dark brown sugar
  • 1 medium yellow onion, chopped
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, smashed
  • 2 sprigs rosemary
  • 10 sprigs thyme
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 4 pounds beef short ribs
  • 2 tablespoons extra- virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 to 4 cups low-sodium beef broth, plus more as needed
  • Mash & Cheese (page 229), for serving (optional, but not really)

Directions:

  1. In a large bowl, combine the wine, soy sauce, brown sugar, onion, carrots, celery, garlic, rosemary, thyme, bay leaves, and peppercorns. Arrange the short ribs in an even layer in a shallow dish. Pour over the marinade and cover the dish with plastic wrap. Marinate in the refrigerator for at least 6 hours or up to overnight, turning the ribs occasionally.
  2. Preheat the oven to 325°F.
  3. Heat the olive oil in a large Dutch oven or oven-safe heavy-bottomed pot over medium-high heat. Remove the ribs from the marinade (reserving the marinade) and pat them dry with paper towels. Season the ribs generously with salt and pepper. When the oil is shimmering, working in batches, add the ribs and cook, turning, until nicely browned on all sides, 10 to 12 minutes total. Transfer to a plate and repeat with the remaining ribs.
  4. Sprinkle the flour into the pot (don’t wipe it out) and cook, stirring continuously, until a paste forms, 1 to 2 minutes. Gradually pour in the reserved marinade, stirring and scraping up any browned bits from the bottom of the pot. Bring to a simmer. Return the ribs and any collected juices to the pot, nestling them into the liquid. If the liquid does not cover the ribs, add broth as needed to ensure they are just submerged.
  5. Cover the pot and transfer to the oven. Cook for 2 1/2 to 3 hours, until the meat is tender and easily pulls away from the bone (see Hot Tip). Remove the pot from the oven and carefully transfer the ribs to a serving platter. Use a ladle or large spoon to carefully skim the fat off the top of the braising liquid. Strain the liquid into a large bowl, discarding the solids, then pour it back into the Dutch oven. Simmer over medium heat until it thickens your desired consistency; I usually let mine go for about 15 minutes, so it gets just a little saucy.
  6. Serve the drunken short ribs with the reduced braising liquid spooned over the top and Mash & Cheese alongside, if desired (it is).

Hot Tip: Short ribs have a high fat content, so while they’re cooking, excess fat will rise to the surface of the braising liquid. Skim off the fat or you’ll end up with a greasy sauce.