Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive 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.
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 popular of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Red Wine-Braised Short Ribs is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook red wine-braised short ribs using 17 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Red Wine-Braised Short Ribs:
- Prepare 5 lbs bone in Beef Short Ribs, 2-inch pieces
- Take 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)
- Get 4 cups Beef Stock
- Get 4 tsp Beef Bouillon Powder
- Make ready 1 Garlic (whole head), halved crosswise
- Take 3 medium Onions, chopped
- Make ready 3 medium Carrots, peeled, chopped
- Get 3 Celery Stalks, chopped
- Make ready 2 fresh or dried Bay Leaves
- Prepare 10 sprigs Parsley
- Make ready 8 sprigs Thyme
- Take 4 sprigs Oregano
- Take 2 sprigs Rosemary
- Get 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.
So that is going to wrap this up with this exceptional food red wine-braised short ribs recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
