Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, red wine-braised short ribs. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Add flour and tomato paste; cook, stirring constantly, until well. Add the ribs and brown on all sides. Carefully pour in the wine, bring to a boil and cook. Red Wine-Braised Short Ribs: The Secret in the Sauce.
Red Wine-Braised Short Ribs is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Red Wine-Braised Short Ribs is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. 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:
- Take 5 lbs bone in Beef Short Ribs, 2-inch pieces
- Make ready 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)
- Prepare 4 cups Beef Stock
- Prepare 4 tsp Beef Bouillon Powder
- Make ready 1 Garlic (whole head), halved crosswise
- Make ready 3 medium Onions, chopped
- Prepare 3 medium Carrots, peeled, chopped
- Make ready 3 Celery Stalks, chopped
- Make ready 2 fresh or dried Bay Leaves
- Get 10 sprigs Parsley
- Prepare 8 sprigs Thyme
- Make ready 4 sprigs Oregano
- Get 2 sprigs Rosemary
- Get Kosher Salt and Ground Black Pepper
Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Braising short ribs in red wine gives them deep, dark color and flavor, and fall-off-the-bone tenderness. Season short ribs on all sides with salt and pepper.
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.
Braising short ribs in red wine gives them deep, dark color and flavor, and fall-off-the-bone tenderness. Season short ribs on all sides with salt and pepper. Transfer browned short ribs to a. "When it's really cold, a hearty stew of beef short ribs simmered with a whole bottle of red wine, a bottle of Guinness and lots of vegetables, then served over Creamy Blue Cheese Grits, is about. When pairing beef with Cabernet, he usually serves a hearty red-wine. The most tender and succulent fall apart beef you will ever have, you'd pay top dollar at fine dining restaurants for a plate of these Braised Beef Short Ribs.
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