Red Wine Braised Urfa Biber Short Ribs

Red wine braised Urfa Biber short ribs — rich Turkish-spiced braise by Cybele's Harvest

A rich, hearty braise elevated by smoky fruitiness. Bone-in short ribs rubbed with salt, pepper, and Cybele's Harvest Urfa Biber become melt-in-your-mouth tender, simmered in a savory red wine and aromatics base where Urfa plays a starring role throughout.

Prep Time
20 min
Cook Time
3 hrs
Total Time
3 hrs 20 min
Servings
4–6
Difficulty
Intermediate

Spices Used in This Recipe

→ Cybele's Harvest Urfa Biber — Dark, smoky Turkish chili with notes of cocoa and dried fruit (isot pepper)

Ingredients

  • ✓ 4–5 lbs bone-in beef short ribs, cut into 2″ pieces
  • ✓ Salt and freshly ground pepper
  • ✓ 2–3 tsp Cybele's Harvest Urfa Biber (for the rub)
  • ✓ 2 tbsp olive oil
  • ✓ 1 large onion, diced
  • ✓ 2 carrots, diced
  • ✓ 2 celery stalks, diced
  • ✓ 4 cloves garlic, minced
  • ✓ 2 tbsp tomato paste
  • ✓ 1–2 tsp Cybele's Harvest Urfa Biber (for the sofrito)
  • ✓ 1 cup dry red wine
  • ✓ 2 cups beef broth
  • ✓ 2 bay leaves
  • ✓ 2 sprigs fresh thyme
  • ✓ Fresh parsley for garnish

Instructions

  1. 1
    Season the Short RibsRub each piece generously with salt, pepper, and 1–2 tsp Urfa Biber. Make sure all sides are coated.
  2. 2
    Sear the RibsHeat oil in a heavy Dutch oven over medium-high heat. Working in batches, sear ribs on all sides until deeply browned. Transfer to a plate.
  3. 3
    Build the SofritoIn the same pot, reduce heat slightly and add onion, carrot, and celery. Sauté until softened, about 5–7 minutes. Stir in garlic and 1–2 tsp Urfa Biber and cook 1 more minute to bloom the spice.
  4. 4
    DeglazeAdd tomato paste and stir to coat vegetables. Pour in the red wine, scraping up browned bits. Let wine reduce slightly, 2–3 minutes.
  5. 5
    BraiseNestle the seared ribs back into the pot. Add broth to almost cover. Tuck in bay leaves and thyme. Bring to a gentle simmer, then cover and transfer to a 325°F (160°C) oven. Braise for 2½–3 hours until meat is very tender.
  6. 6
    Finish the SauceRemove ribs, skim fat from the sauce, and reduce if too thin. Adjust seasoning with salt, pepper, and extra Urfa Biber to taste.
  7. 7
    ServePlate the short ribs and spoon sauce over them. Garnish with fresh parsley.

Serving Suggestions

  • • Creamy mashed potatoes or polenta
  • • Buttered egg noodles or wide pasta
  • • Rustic bread to sop up the sauce
  • • Blistered greens like kale or Swiss chard

From Our Kitchen to Yours

Shop the spices used in this recipe

Urfa Biber →
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