Red Wine Braised Urfa Biber Short Ribs

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, then simmered in a savory red wine and aromatics base in which Urfa also plays a starring role.

Ingredients

What You’ll Need (Serves ~4–6):

• 4 to 5 lbs bone-in beef short ribs (cut into 2″ pieces)
• Salt and freshly ground pepper
• 2 to 3 tsp Cybele’s Harvest Urfa Biber Chili (adjust to heat preference)
• 2 tbsp olive oil (or neutral 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 Chili (for sofrito)
• 1 cup dry red wine
• 2 cups beef broth (or more as needed)
• 2 bay leaves
• 2 sprigs fresh thyme (or ½ tsp dried)
• Fresh parsley, chopped (for garnish)

How to Make It

Step-by-Step Instructions:

1. Season the Short Ribs
   Rub each piece generously with salt, pepper, and 1 to 2 tsp Urfa Chili. Make sure all sides are coated.
2. Sear the Ribs
   Heat 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. Build the Sofrito + Urfa
   In the same pot (reduce heat slightly), add onion, carrot, celery. Sauté until softened (about 5–7 min). Stir in the garlic and 1–2 tsp Urfa Chili and cook 1 more minute to bloom the spice.
4. Tomato Paste & Deglaze
   Add tomato paste, cook a minute or two, stirring to coat vegetables. Pour in the red wine, scraping up browned bits from the bottom. Let wine reduce slightly (2–3 minutes).
5. Return Ribs & Add Braising Liquid
   Nestle the seared ribs back into the pot. Add beef broth to almost cover the ribs. Tuck in bay leaves and thyme.
6. Simmer in Oven
   Bring to a gentle simmer on stovetop, then cover and transfer to a 325 °F (160 °C) oven. Braise for 2½ to 3 hours, until meat is very tender and falling from the bone.
7. Finish the Sauce
   Remove ribs, strain or skim fat from the sauce, then reduce the liquid if too thin. Adjust seasoning (salt, pepper, maybe extra Urfa) to taste.
8. Serve
   Plate the short ribs and spoon sauce over them. Garnish with fresh parsley.

Why This Recipe Works

What Makes It Special?

• Layered Urfa Flavor: The ribs are seasoned up front, and Urfa is also incorporated into the sofrito, allowing the chili’s fruity, smokey depth to infuse both meat and sauce.
• Classic Braising Technique: Browning, deglazing, long slow cooking—all building blocks for a deeply savory, lush sauce.
• Balance of Acidity & Fat: Red wine and tomato paste cut through the richness, while long cooking mellows and integrates all components.
• Comfort with Complexity: A luxurious dish that’s accessible but elevated by thoughtful spice work.

Serving Ideas

Serve With:

• Creamy mashed potatoes or polenta
• Buttered egg noodles or wide pasta
• Rustic bread to sop up the sauce
• A side of blistered greens like kale or Swiss chard
• Garnish with extra fresh herbs or a sprinkle of Urfa