Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, braised short ribs with red wine. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Braised short ribs with red wine is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Braised short ribs with red wine is something which I have loved my entire life.
These Red Wine-Braised Short Ribs are even better when they're allowed to sit overnight. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high.
To begin with this recipe, we have to prepare a few ingredients. You can cook braised short ribs with red wine using 6 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Braised short ribs with red wine:
- Get 2 # short ribs
- Prepare 3 T butter, unsalted, divided
- Take Kosher salt and pepper
- Get 1 bottle red wine (Cabernet)
- Prepare 4 C vegetable stock
- Make ready 4 garlic cloves, smashed
Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Beef Short Ribs and mushrooms are braised in beef stock and red wine for a deep delicious flavor. How To Make Red Wine Braised Short Ribs. Begin by trimming all excess fat off of the exterior of the short ribs (although leave the marbling that goes throughout the meat alone), otherwise, your sauce will be greasy.
Steps to make Braised short ribs with red wine:
- Preheat oven to 350. Pat the ribs dry and season all sides with S&P. Heat 2T butter in a large dutch oven over medium heat. Add the ribs and brown all sides. Put the ribs on a plate. Add the garlic in the pan and stir until soft, about 1 minute (do not burn). Carefully pour in the wine, bring to a boil and cook until reduced to about 1C. Add the ribs and the juices back in to the pot and the stock.
- Reduce the heat to simmer, cover the pot and put it in the oven to braise for 2 1/2 to 3 hours.
- Put the ribs on a plate and tent with foil to keep warm. Strain the braising liquid and put into a saucepan on medium heat. Simmer until thickened, about 10 minutes. Remove from heat and whisk in 1T butter. Transfer to a serving dish and serve.
It's also a good idea to remove any silver skin, which is the thin, white/silvery. These meaty beef short ribs are browned then slow cooked to perfection with a wonderful red wine sauce. Use a good quality, dry red wine. Select good meaty short ribs on the bone for the best flavor. Because condensation produces extra moisture, the final liquids are reduced to concentrate the.
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