Decadent Red Wine Beef Recipes: From Braised Short Ribs to Boeuf Bourguignon
Red wine and beef are a culinary match made in heaven. The rich tannins of the wine complement the savory depth of the beef, creating dishes that are both comforting and sophisticated. Whether you’re looking for a hearty braise for a chilly evening or an elegant dish to impress guests, red wine infused beef recipes are sure to deliver. This article explores a variety of red wine beef recipes, providing detailed instructions and tips to help you achieve restaurant-quality results in your own kitchen.
## Why Red Wine Works So Well with Beef
The magic of red wine and beef lies in their complementary flavor profiles. Here’s a breakdown:
* **Tannins:** Red wine contains tannins, which are naturally occurring compounds that create a drying sensation in the mouth. These tannins bind to the proteins in beef, tenderizing the meat and reducing its richness. The result is a more balanced and palatable dish.
* **Acidity:** Red wine’s acidity brightens the flavor of beef, cutting through the fat and preventing the dish from feeling heavy.
* **Fruity Notes:** Many red wines offer notes of cherry, plum, or blackberry, which add a subtle sweetness and complexity to beef dishes.
* **Earthy Undertones:** Some red wines have earthy notes, such as mushroom or forest floor, which complement the savory flavors of beef.
## Choosing the Right Red Wine
Selecting the right red wine is crucial for achieving the desired flavor in your beef dish. Here are some guidelines:
* **Dry Red Wines:** Opt for dry red wines rather than sweet ones. Sweet wines can create an overly cloying flavor.
* **Medium-Bodied Wines:** Medium-bodied wines like Merlot, Cabernet Franc, Pinot Noir, or Chianti Classico are generally good choices for beef dishes. These wines have enough body and tannin to stand up to the beef without overpowering it.
* **Full-Bodied Wines:** For richer, fattier cuts of beef, such as short ribs, you can use a full-bodied wine like Cabernet Sauvignon or Bordeaux. However, be mindful that these wines can be quite assertive, so use them in moderation.
* **Avoid Very Cheap Wines:** While it’s tempting to use inexpensive wine for cooking, it’s best to avoid very cheap wines, as they can impart a harsh or bitter flavor to your dish. Choose a wine that you would enjoy drinking on its own.
* **”If you wouldn’t drink it, don’t cook with it.”:** A good rule of thumb. While it doesn’t need to be an expensive bottle, make sure the wine tastes pleasant before adding it to your dish.
## Essential Red Wine Beef Recipes
Let’s explore some classic and creative red wine beef recipes:
### 1. Boeuf Bourguignon (Beef Burgundy)
Boeuf Bourguignon is a quintessential French stew that showcases the harmonious marriage of beef and red wine. This recipe is a labor of love, but the end result is well worth the effort.
**Ingredients:**
* 3 pounds beef chuck, cut into 1-inch cubes
* 1/4 cup all-purpose flour
* Salt and freshly ground black pepper
* 4 tablespoons olive oil
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 1 bottle (750ml) dry red wine (Burgundy or Pinot Noir recommended)
* 2 cups beef broth
* 1 tablespoon tomato paste
* 1 teaspoon dried thyme
* 1 bay leaf
* 1 pound cremini mushrooms, quartered
* 1/2 pound pearl onions, peeled
* 2 tablespoons butter
* 2 tablespoons chopped fresh parsley, for garnish
**Instructions:**
1. **Prepare the Beef:** Pat the beef cubes dry with paper towels. Season with salt and pepper. Dredge the beef in flour, shaking off any excess.
2. **Sear the Beef:** Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef on all sides until browned. Remove the beef from the pot and set aside.
3. **Sauté the Vegetables:** Add the remaining 2 tablespoons of olive oil to the pot. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
4. **Deglaze the Pot:** Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. This process, called deglazing, adds depth of flavor to the stew.
5. **Combine the Ingredients:** Return the beef to the pot. Add the beef broth, tomato paste, thyme, and bay leaf. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 3 hours, or until the beef is very tender. You can also transfer the covered Dutch oven to a 325°F (160°C) oven for braising.
6. **Sauté the Mushrooms and Pearl Onions:** While the beef is braising, melt the butter in a skillet over medium heat. Add the mushrooms and pearl onions and cook until softened and lightly browned, about 8-10 minutes. Season with salt and pepper.
7. **Finish the Stew:** Add the sautéed mushrooms and pearl onions to the stew during the last 30 minutes of cooking time. This prevents them from becoming mushy.
8. **Serve:** Remove the bay leaf from the stew. Stir in the chopped parsley. Serve the Boeuf Bourguignon hot, garnished with additional parsley, if desired. Excellent served with mashed potatoes, egg noodles, or crusty bread.
**Tips for Success:**
* **Don’t overcrowd the pot when searing the beef:** Searing in batches ensures that the beef browns properly. Overcrowding the pot will cause the beef to steam instead of brown.
* **Use a good quality red wine:** The wine is a key ingredient in Boeuf Bourguignon, so choose a wine that you enjoy drinking.
* **Be patient:** The long braising time is essential for tenderizing the beef and developing the rich flavors of the stew.
* **Skim the fat:** As the stew simmers, some fat will rise to the surface. Skim off the excess fat for a cleaner flavor.
### 2. Braised Short Ribs in Red Wine
Braised short ribs are another classic red wine beef dish. The short ribs become incredibly tender and flavorful after a long braise in red wine and aromatics.
**Ingredients:**
* 3 pounds beef short ribs
* Salt and freshly ground black pepper
* 2 tablespoons olive oil
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 3 cloves garlic, minced
* 1 bottle (750ml) dry red wine (Cabernet Sauvignon or Merlot recommended)
* 2 cups beef broth
* 1 tablespoon tomato paste
* 1 sprig fresh rosemary
* 1 sprig fresh thyme
* 1 bay leaf
**Instructions:**
1. **Prepare the Short Ribs:** Pat the short ribs dry with paper towels. Season with salt and pepper.
2. **Sear the Short Ribs:** Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until browned. Remove the short ribs from the pot and set aside.
3. **Sauté the Vegetables:** Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
4. **Deglaze the Pot:** Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
5. **Combine the Ingredients:** Return the short ribs to the pot. Add the beef broth, tomato paste, rosemary, thyme, and bay leaf. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 3 hours, or until the short ribs are very tender. You can also transfer the covered Dutch oven to a 325°F (160°C) oven for braising.
6. **Remove Fat:** Once the short ribs are tender, remove them from the pot and set aside. Skim off any excess fat from the surface of the braising liquid.
7. **Strain the Sauce (Optional):** For a smoother sauce, strain the braising liquid through a fine-mesh sieve. Discard the solids.
8. **Reduce the Sauce (Optional):** If desired, return the braising liquid to the pot and simmer over medium heat until it has reduced to your desired consistency. This will intensify the flavor of the sauce.
9. **Return the Short Ribs to the Sauce:** Return the short ribs to the pot and coat them in the sauce.
10. **Serve:** Serve the braised short ribs hot, spooning the sauce over them. Excellent served with mashed potatoes, polenta, or risotto.
**Tips for Success:**
* **Choose bone-in short ribs:** Bone-in short ribs have more flavor than boneless short ribs.
* **Sear the short ribs well:** Searing the short ribs creates a flavorful crust that enhances the overall dish.
* **Use fresh herbs:** Fresh rosemary and thyme add a bright, aromatic note to the braise.
* **Don’t skip the skimming step:** Skimming off the excess fat will result in a cleaner-tasting sauce.
### 3. Red Wine Marinated Flank Steak
For a quicker and easier red wine beef dish, try marinating flank steak in red wine. The marinade tenderizes the steak and infuses it with flavor.
**Ingredients:**
* 1.5-2 pounds flank steak
* 1 cup dry red wine (Merlot or Cabernet Franc recommended)
* 1/4 cup olive oil
* 1/4 cup soy sauce
* 2 tablespoons balsamic vinegar
* 2 cloves garlic, minced
* 1 tablespoon Dijon mustard
* 1 teaspoon dried oregano
* 1/2 teaspoon black pepper
**Instructions:**
1. **Prepare the Marinade:** In a bowl, whisk together the red wine, olive oil, soy sauce, balsamic vinegar, garlic, Dijon mustard, oregano, and pepper.
2. **Marinate the Flank Steak:** Place the flank steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring that it is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight.
3. **Grill or Pan-Sear the Flank Steak:** Remove the flank steak from the marinade and discard the marinade. Pat the steak dry with paper towels.
4. **Grilling:** Preheat your grill to medium-high heat. Grill the flank steak for 4-6 minutes per side for medium-rare, or until it reaches your desired level of doneness.
5. **Pan-Searing:** Heat a tablespoon of oil in a large skillet over high heat. Sear the flank steak for 3-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.
6. **Rest the Steak:** Transfer the flank steak to a cutting board and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
7. **Slice Against the Grain:** Slice the flank steak thinly against the grain. This is crucial for making the steak easier to chew.
8. **Serve:** Serve the sliced flank steak immediately. Excellent served with grilled vegetables, salad, or mashed potatoes.
**Tips for Success:**
* **Marinate for at least 4 hours:** The longer the steak marinates, the more flavorful and tender it will become.
* **Don’t overcook the steak:** Flank steak is best served medium-rare to medium. Overcooking will make it tough.
* **Slice against the grain:** Slicing against the grain is essential for tenderizing flank steak.
* **Use a meat thermometer:** A meat thermometer is the best way to ensure that the steak is cooked to your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
### 4. Red Wine Reduction Sauce for Steak
Elevate your steak with a rich and flavorful red wine reduction sauce. This sauce is surprisingly easy to make and adds a touch of elegance to any steak dinner.
**Ingredients:**
* 1 tablespoon olive oil
* 1 shallot, minced
* 2 cloves garlic, minced
* 1 cup dry red wine (Cabernet Sauvignon or Merlot recommended)
* 1 cup beef broth
* 1 tablespoon balsamic vinegar
* 1 tablespoon butter
* Salt and freshly ground black pepper
* Fresh thyme sprig (optional)
**Instructions:**
1. **Sauté the Aromatics:** Heat the olive oil in a saucepan over medium heat. Add the shallot and cook until softened, about 3-5 minutes. Add the garlic and cook for another minute until fragrant.
2. **Deglaze the Pan:** Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pan.
3. **Reduce the Wine:** Simmer the red wine until it has reduced by about half, about 8-10 minutes. This will concentrate the flavor of the wine.
4. **Add the Broth and Balsamic Vinegar:** Add the beef broth and balsamic vinegar to the pan. Bring to a simmer and continue to simmer until the sauce has thickened slightly, about 5-7 minutes.
5. **Finish with Butter:** Remove the pan from the heat and whisk in the butter until it is melted and the sauce is smooth and glossy. This adds richness and body to the sauce.
6. **Season to Taste:** Season the sauce with salt and pepper to taste. Add a fresh thyme sprig if desired.
7. **Serve:** Serve the red wine reduction sauce over your favorite steak. Excellent served with grilled ribeye, filet mignon, or New York strip steak.
**Tips for Success:**
* **Use a good quality red wine:** The wine is the star of this sauce, so choose a wine that you enjoy drinking.
* **Don’t rush the reduction:** The key to a flavorful red wine reduction sauce is to allow the wine to reduce slowly, which concentrates its flavor.
* **Whisk in the butter at the end:** Whisking in the butter off the heat creates a smooth and glossy sauce.
* **Adjust the seasoning to your liking:** Taste the sauce and adjust the seasoning with salt and pepper as needed.
### 5. Beef Stew with Red Wine and Root Vegetables
This hearty beef stew is perfect for a cold winter evening. The red wine adds depth and complexity to the stew, while the root vegetables provide a comforting sweetness.
**Ingredients:**
* 2 pounds beef chuck, cut into 1-inch cubes
* 1/4 cup all-purpose flour
* Salt and freshly ground black pepper
* 2 tablespoons olive oil
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 3 cloves garlic, minced
* 1 bottle (750ml) dry red wine (Merlot or Chianti recommended)
* 4 cups beef broth
* 1 tablespoon tomato paste
* 1 teaspoon dried thyme
* 1 bay leaf
* 2 medium potatoes, peeled and cubed
* 2 parsnips, peeled and chopped
* 1 turnip, peeled and cubed
* 2 tablespoons chopped fresh parsley, for garnish
**Instructions:**
1. **Prepare the Beef:** Pat the beef cubes dry with paper towels. Season with salt and pepper. Dredge the beef in flour, shaking off any excess.
2. **Sear the Beef:** Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef on all sides until browned. Remove the beef from the pot and set aside.
3. **Sauté the Vegetables:** Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
4. **Deglaze the Pot:** Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
5. **Combine the Ingredients:** Return the beef to the pot. Add the beef broth, tomato paste, thyme, and bay leaf. Bring to a simmer, then reduce the heat to low, cover, and cook for 1.5 hours.
6. **Add the Root Vegetables:** Add the potatoes, parsnips, and turnip to the stew. Cover and cook for another 30-45 minutes, or until the vegetables are tender and the beef is very tender.
7. **Serve:** Remove the bay leaf from the stew. Stir in the chopped parsley. Serve the beef stew hot, garnished with additional parsley, if desired. Excellent served with crusty bread.
**Tips for Success:**
* **Choose good quality beef chuck:** Beef chuck is a tough cut of meat, but it becomes incredibly tender after a long braise.
* **Don’t overcrowd the pot when searing the beef:** Searing in batches ensures that the beef browns properly.
* **Add the root vegetables at the right time:** Adding the root vegetables too early will cause them to become mushy. Add them about 30-45 minutes before the stew is finished cooking.
* **Adjust the seasoning to your liking:** Taste the stew and adjust the seasoning with salt and pepper as needed.
## Conclusion
Red wine adds a touch of elegance and depth of flavor to beef dishes. Whether you’re braising short ribs, marinating flank steak, or making a rich reduction sauce, red wine is a versatile ingredient that can elevate your cooking to the next level. Experiment with these recipes and discover your own favorite red wine beef combinations. Enjoy!