Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, red wine-braised short ribs. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Red Wine-Braised Short Ribs is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Red Wine-Braised Short Ribs is something that I’ve loved my entire life.
These Red Wine-Braised Short Ribs are even better when they're allowed to sit overnight. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup.
To begin with this recipe, we have to first prepare a few components. You can have red wine-braised short ribs using 17 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Red Wine-Braised Short Ribs:
- Make ready 5 lbs bone in Beef Short Ribs, 2-inch pieces
- Prepare 3 tbsp Vegetable Oil
- Make ready 3 tbsp All-Purpose Flour
- Get 1 tbsp Tomato Paste
- Prepare 1 bottle (750 ml) Dry Red Wine (preferably Cabernet Sauvignon)
- Make ready 4 cups Beef Stock
- Make ready 4 tsp Beef Bouillon Powder
- Prepare 1 Garlic (whole head), halved crosswise
- Take 3 medium Onions, chopped
- Take 3 medium Carrots, peeled, chopped
- Prepare 3 Celery Stalks, chopped
- Get 2 fresh or dried Bay Leaves
- Get 10 sprigs Parsley
- Make ready 8 sprigs Thyme
- Get 4 sprigs Oregano
- Take 2 sprigs Rosemary
- Get Kosher Salt and Ground Black Pepper
Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off as much of. When done right, red wine braised short ribs can be as delicious as anything. But don't be fooled into thinking there is some fancy technique behind it. Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits.
Instructions to make Red Wine-Braised Short Ribs:
- Season short ribs with salt and pepper on all sides.
- Heat oil in a large Dutch oven over medium-high heat.
- Working in batches, brown short ribs on all sides, about 8 mins per batch.
- Transfer short ribs onto a plate. Pour off all but 3 tablespoons of drippings from pot.
- Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.
- Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, about 2-3 minutes.
- Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.
- Preheat oven to 350 degrees. Add all herbs to pot along with the garlic. Stir in stock. Bring to a boil, cover, and transfer to the oven.
- Cook until short ribs are tender, about 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard.
- Season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes or rice; whichever your preference, with sauce spooned over them.
Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is. Rate it Add ribs to pot along with juices and seasonings from sheet pan. That's why these red wine braised short ribs are so great. I like to prepare them the night before. That way you can pop them into the fridge overnight and Of course, no dinner party is complete without a few good bottles of wine… And these red wine braised short ribs are just begging to be paired with.
So that’s going to wrap it up with this special food red wine-braised short ribs recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
