Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, red wine-braised short ribs. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
These Red Wine-Braised Short Ribs are even better when they're allowed to sit overnight. I love it and have it often. Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits.
Red Wine-Braised Short Ribs is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Red Wine-Braised Short Ribs is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have 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:
- Make ready 5 lbs bone in Beef Short Ribs, 2-inch pieces
- Take 3 tbsp Vegetable Oil
- Get 3 tbsp All-Purpose Flour
- Prepare 1 tbsp Tomato Paste
- Get 1 bottle (750 ml) Dry Red Wine (preferably Cabernet Sauvignon)
- Make ready 4 cups Beef Stock
- Make ready 4 tsp Beef Bouillon Powder
- Get 1 Garlic (whole head), halved crosswise
- Make ready 3 medium Onions, chopped
- Make ready 3 medium Carrots, peeled, chopped
- Prepare 3 Celery Stalks, chopped
- Prepare 2 fresh or dried Bay Leaves
- Take 10 sprigs Parsley
- Take 8 sprigs Thyme
- Prepare 4 sprigs Oregano
- Take 2 sprigs Rosemary
- Take Kosher Salt and Ground Black Pepper
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.
Steps 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.
I typically braise my beef short ribs in beer, it deserves something a little heartier and Guinness gets the job done. If you haven't already tried my Guinness Braised Short Ribs you need to get on that. But not before you try this recipe first. Slow Cooker Red Wine Braised Short Ribs. When done right, red wine braised short ribs can be as delicious as anything.
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