Drunken braised short ribs with rye. Let that sink in for a minute. Have you ever seen anything more beautiful? This recipe is the perfect marriage between all things fall and winter that I simply cannot live without. And I’m fairly certain you need to try it to believe it.
First, ain’t no time like sweater weather to cozy up with a big plate of short ribs. Or a bowl, if you’re into eating it with an extra large pile of mash, like the rest of us.
Instead of simply braising these with wine and stock, I added a healthy pour of rye. Okay, fine, two healthy pours. It adds a level of complexity that I’m just crazy about! Literally my kitchen smelled like caramel while these were braising.
My secret ingredient? Prunes. I add them to the pot with almost all braised meats. My mom did it growing up with flanken (a different cut of beef short ribs), and I’ve found it to be just as delicious with braised chicken thighs as it is with beef. They add sweetness, depth of flavor, and are so ridiculously good that you’ll find yourself picking them out of the dutch oven to try and keep them all for yourself.
I served our ribs atop horseradish mashed potatoes; it counterbalances the sweetness of the rye, carrots, and prunes beautifully. Guys, it was epic. If your goal is to impress guests at the holidays, drunken braised short ribs with rye is your golden ticket.
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For more of our favorite dinners, check out the following recipes:
- Lamb meatballs
- Crispy pan-seared salmon with lemon parmesan sauce
- Spicy tagliatelle with crab, lemon, and capers
- Chicken milanese with fennel salad
- Anchovy chicken
Drunken Braised Short Ribs Recipe
Ingredients
For the short ribs
- ¼ cup vegetable or canola oil
- 3 ½ – 4 lbs beef short ribs (bone-in)
- kosher salt
- freshly ground black pepper
- 1 large Vidalia onion cut into ½” pieces
- 1 lb carrots peeled and cut into ½” pieces
- 5 medium garlic cloves minced, about 4 Tbsp
- 2 Tbsp tomato paste
- ¼ cup rye
- 1 cup red wine
- 3 cups low-sodium beef broth
- ½ cup prunes
- ~20 sprigs thyme and or rosemary (tied together with kitchen twine)
For the horseradish mashed potatoes
- 5 lbs russet potatoes about 5 large, peeled and cut into 1″ cubes
- ¼ cup heavy cream
- 4-6 Tbsp jarred horseradish
- 4 Tbsp unsalted butter
- 1-2 tsp kosher salt
- ½ tsp freshly ground black pepper
Instructions
For the short ribs
- Preheat oven to 300 F. In a large dutch oven or heavy bottom pan with lid, heat ¼ cup vegetable oil over high heat.
- Generously season short ribs on all sides with kosher salt and black pepper. When pan is very hot, add short ribs, searing on all sides for about 3 minutes until deep golden brown, about 12-15 minutes total. Remove short ribs to a tray, then add onions and carrots.
- Cook, stirring often, for 5 minutes. Add 4 Tbsp minced garlic and cook 1 minute more. Stir in 2 Tbsp tomato paste, breaking down with a spatula. Add ¼ cup rye, scraping the bottom of the pan to release the brown bits.
- Pour in 1 cup wine and 3 cups beef broth, then add ½ cup prunes and fresh herbs. Place lid on, transfer to oven, and cook for 2 hours, or until tender.
For the horseradish mashed potatoes
- While short ribs are cooking, make horseradish mashed potatoes. Bring a large pot of water to a rapid boil, then add potatoes. Cook until tender, about 10-15 minutes. Drain then place potatoes in a large mixing bowl. Use a masher to mash potatoes until smooth, then stir in ¼ cup cream, 4 Tbsp horseradish, 4 Tbsp butter, 1-2 tsp salt, and ½ tsp pepper. Taste and add more horseradish if desired. Serve with warm short ribs.
Hey there! This sounds divine! Would you be able to make this in an instant pot? I was hoping to do this for Hannukah on Friday, but spead up the process since I am not off work till later in the day 🙂 Cheers!
Hi friend! YES, absolutely! Make sure to sear the ribs first — same instructions as above — then add in all remaining ingredients. Cover, seal, and cook on high for 45 minutes. Natural release for 15 minutes, then serve. Honestly, if you don’t mind dirtying up another pot/pan… I’d sear the ribs on the stove top in a dutch oven or cast iron because there will be a greater surface area; you can cook them quicker with more evenly distributed heat. Then transfer them (and everything else) to the Instant Pot to cook for 45 minutes + 15 minute natural release. Text me if you have questions! xo, Ari
This looks absolutely amazing! I’m wondering how long I can cook it in a crockpot. I do know for short ribs low and slow is the way to go.
Hi Angela! I don’t generally use a crockpot, but 6-8 hours is typical for short ribs. You might want to search for a crockpot specific short rib recipe if you’re not comfortable testing it out without specific instructions. xo, Ari
Please, a recipe for 4 or 2 people ….
Hi Les! On each recipe card, you can adjust the serving size. If you select on the number next to serving, you can scroll to decrease the number of servings, which will then update the recipe card accordingly. Hope this helps! xo, Ari