Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, red wine-braised short ribs. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Red Wine-Braised Short Ribs is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Red Wine-Braised Short Ribs 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. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup.
To get started with this recipe, we have to first prepare a few ingredients. You can have red wine-braised short ribs using 17 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Red Wine-Braised Short Ribs:
- Prepare 5 lbs bone in Beef Short Ribs, 2-inch pieces
- Get 3 tbsp Vegetable Oil
- Get 3 tbsp All-Purpose Flour
- Get 1 tbsp Tomato Paste
- Make ready 1 bottle (750 ml) Dry Red Wine (preferably Cabernet Sauvignon)
- Take 4 cups Beef Stock
- Take 4 tsp Beef Bouillon Powder
- Prepare 1 Garlic (whole head), halved crosswise
- Make ready 3 medium Onions, chopped
- Prepare 3 medium Carrots, peeled, chopped
- Make ready 3 Celery Stalks, chopped
- Prepare 2 fresh or dried Bay Leaves
- Prepare 10 sprigs Parsley
- Make ready 8 sprigs Thyme
- Take 4 sprigs Oregano
- Get 2 sprigs Rosemary
- Make ready Kosher Salt and Ground Black Pepper
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. Slow Cooker Red Wine Braised Short Ribs. The next day, pat the ribs dry with a paper towel.
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.
Heat a cast-iron Dutch oven over medium-high to high heat. 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. These braised ribs are even better the next day—on their own or in the delicious sandwich that follows.
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