Red Wine-Braised Short Ribs
Red Wine-Braised Short Ribs

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, red wine-braised short ribs. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Red Wine-Braised Short Ribs is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Red Wine-Braised Short Ribs is something that I have loved my entire life.

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To get started with this particular recipe, we have to prepare a few components. You can cook red wine-braised short ribs using 17 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Red Wine-Braised Short Ribs:
  1. Take 5 lbs bone in Beef Short Ribs, 2-inch pieces
  2. Make ready 3 tbsp Vegetable Oil
  3. Make ready 3 tbsp All-Purpose Flour
  4. Make ready 1 tbsp Tomato Paste
  5. Take 1 bottle (750 ml) Dry Red Wine (preferably Cabernet Sauvignon)
  6. Take 4 cups Beef Stock
  7. Prepare 4 tsp Beef Bouillon Powder
  8. Prepare 1 Garlic (whole head), halved crosswise
  9. Prepare 3 medium Onions, chopped
  10. Prepare 3 medium Carrots, peeled, chopped
  11. Take 3 Celery Stalks, chopped
  12. Prepare 2 fresh or dried Bay Leaves
  13. Take 10 sprigs Parsley
  14. Prepare 8 sprigs Thyme
  15. Get 4 sprigs Oregano
  16. Get 2 sprigs Rosemary
  17. Make ready Kosher Salt and Ground Black Pepper

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). Bring the liquid to a simmer, cover, and put the pot in the oven. Season short ribs on all sides with salt and pepper. Transfer browned short ribs to a.

Steps to make Red Wine-Braised Short Ribs:
  1. Season short ribs with salt and pepper on all sides.
  2. Heat oil in a large Dutch oven over medium-high heat.
  3. Working in batches, brown short ribs on all sides, about 8 mins per batch.
  4. Transfer short ribs onto a plate. Pour off all but 3 tablespoons of drippings from pot.
  5. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.
  6. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, about 2-3 minutes.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Brown - As with most slow cooked dishes like Beef Stew and Pot Roast, we start by aggressively browning the beef short ribs. This is where we get a ton of flavour on both the beef and in the sauce (from the brown stuff - fond - left on the base of the pot). And these red wine braised short ribs are just begging to be paired with big bold reds like a Cabernet Sauvignon, Cab Franc or Merlot. When I think of those varietals, the first place that comes to mind is Walla Walla. There are so many amazing and complex red wines coming out of that region that I always have a hard time picking a favorite… Everyone loves these Beef Short Ribs Braised in Red Wine.

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