Wine Braised Beef Short Ribs is old-school comfort food. Beef short ribs are braised low and slow with leeks and bacon in wine and beef broth. This masterpiece is served over creamy mashed potatoes for deliciously comforting and comforting dish.

Meet my dream dinner.

Beef slowly cooks with leeks, garlic and bacon in wine, broth with bacon and then served over creamy mashed potatoes. And is exactly why I would happily consume a tasty meal over any other meal during the cold winter months.

I’ve made this method a dozen of times and it can easily be adapted. That is to say you can substitute yellow onions for the leeks, pancetta for bacon and you can skip the wine and use strictly beef stock and it’s still satisfying every single time.

And the smell of it cooking is memorable.

Start by spraying the bottom of your dutch oven or braiser with olive oil spray. Add in 4 strips of diced bacon and heat over medium-heat, cooking until crispy.

Grab a slotted spoon to transfer the crispy bacon pieces to a paper towel lined plate before setting off to the side. Increase the heat under the bacon fat to medium-high because you’ll need the pot and bacon fat to be hot to get a dark golden sear on the short ribs.

While the bacon is crisping, season all sides of the short ribs with kosher salt and freshly ground pepper. Subsequently lending to the crisp exterior of the browned meat.

Working in batches of 2, gently place half of the short ribs in the hot bacon fat and sear on all sides, even the short ends. To do this, I prop them up against each other.

The secret to any good stew, roast or braised short rib that has a brown sauce or gravy, is to sear the meat well. For example, if you add any meat into a warm (not hot) pan it will essentially only steam the meat. In short, a hot pan or pot with fat or oil is key. As a result, you will get dark brown brown and crisp-crusty sides.

Most importantly, you will know the meat can be turned when it easily releases from the pan.

Use tongs to transfer the browned short ribs to a clean plate and set it off to the side.

Reduce the heat under the pot to medium low and give it a few minutes to cool down before adding in 1-1/2 cups (about 2 medium) diced leeks.

How Go-to To Clean Leeks:

Cut off the dark green parts of the leek and discard. Then slice the leek in half lengthwise and rinse each half under cool water, fanning it to rinse out any sand or dirt. Dice or slice, depending on the recipe.

Drain off all but a couple tablespoons of the fat in the pan and add the leeks, garlic with a pinch of kosher salt to the pot and cook for 4 minutes, or until softened.

Sprinkle in the two tablespoons of flour, stir and cook for 2 to 3 minutes.

Afterwards, pour in 3/4 cup of dry red wine. Like Pinot Noir.

Next add in 4 cups (or 1 quart) beef stock and drop in a bay leaf and 1 tablespoon each minced fresh thyme and rosemary.

Nestle those browned short ribs right on in the pan. In addition, add the crispy bacon pieces as well.

Cover, bring to a boil before sliding the short ribs into a preheated 350° oven to cook low and slow for 2 hours.

You will know the short ribs are done when they are actually about to fall off the bone.

However, if they’re not – which has never happened to me, but simply in case allow them to braise for another 20 minutes in the oven before checking again.

Simply before serving, use tongs to remove the short ribs to a platter and cover with foil to keep warm.

Strain the liquids from the pot through a fat separator. Add the bacon, leeks and herbs back to the pot. These would have been collected in the strainer atop the separator. When the fat has risen to the top of the liquids, remove the stopper and gradually pour the liquids back into the pot, leaving the fat behind in the separator.

Add the short ribs back into the gravy and heat until only bubbling.

Finally, it’s time to serve the short ribs on a pile of mashed potatoes. Spoon the deep brown gravy over top and sprinkle with minced fresh parsley and extra black pepper. The short ribs will be fork tender, nearly falling off the bone and so extremely savory. And the gravy is the reliable.