Red Wine Braised Shortribs
Red Wine Braised Shortribs

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, red wine braised shortribs. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Red Wine Braised Shortribs is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Red Wine Braised Shortribs is something which I’ve loved my entire life.

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To begin with this recipe, we must prepare a few components. You can have red wine braised shortribs using 12 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Red Wine Braised Shortribs:
  1. Prepare 8 beef short ribs
  2. Take to taste Salt and pepper
  3. Make ready 1/4 cup flour
  4. Take 1/4 inch think slice of pancetta diced
  5. Make ready 2 tablespoons olive oil
  6. Take 1 onion diced
  7. Make ready 3 carrots diced
  8. Prepare 2 shallots diced
  9. Make ready 2 cups red wine
  10. Make ready 2 cups beef broth
  11. Make ready 2 sprigs thyme
  12. Prepare 2 springs rosemary

Season ribs with salt and pepper. Heat oil in a large Dutch oven or other oven-proof pot over medium-high and brown ribs on all sides. Remove from pot and set aside. Transfer the ribs to a plate and remove the bones.

Steps to make Red Wine Braised Shortribs:
  1. Salt and pepper ribs then dredge in flour
  2. Heath large Dutch oven over medium heat and cook pancetta until crispy
  3. Remove pancetta from Dutch oven
  4. Brown short ribs four at a time in pancetta fat over high heat. Make sure all sides are browned. Remove from Dutch oven
  5. Reduce heat to medium. Add olive oil to Dutch oven. Add onions, carrots, and shallots and cook for 2 min.
  6. Add broth and salt and pepper to taste
  7. Submerge ribs in broth and add rosemary and thyme
  8. Place lid over Dutch oven. Cook for two hours at 350 degrees F. Reduce heat to 325 degrees F and cook for additional 30-45 min.
  9. When cooled, place Dutch oven in refrigerator for at least 6 hours (overnight is best)
  10. After sitting overnight in the fridge, a layer of congealed fat will form on top of the ribs. Skim congealed fat from top and discard
  11. Reheat ribs and serve over creamy polenta

Strain the sauce into a heatproof measuring cup and skim off the fat. Similar in taste to beef bourguignon, red wine braised short ribs are the perfect comfort food dish for the holidays. The beef is fork-tender, the sauce full-bodied — and when you add egg noodles, mashed potatoes or polenta, you have a cozy yet elegant dinner that will warm your bones (and your soul). Red Wine-Braised Short Ribs: The Secret in the Sauce. Most of this recipe follows the same basic template for beef stews and braises: brown the meat and aromatic vegetables, add the braising liquid, cook gently until the meat is tender.

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