Red Wine Braised Shortribs
Red Wine Braised Shortribs

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, red wine braised shortribs. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Red Wine Braised Shortribs is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Red Wine Braised Shortribs is something that I’ve loved my whole life.

Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Season short ribs with salt and pepper.

To get started with this particular recipe, we have to prepare a few components. You can have red wine braised shortribs using 12 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Red Wine Braised Shortribs:
  1. Take 8 beef short ribs
  2. Get to taste Salt and pepper
  3. Get 1/4 cup flour
  4. Make ready 1/4 inch think slice of pancetta diced
  5. Take 2 tablespoons olive oil
  6. Make ready 1 onion diced
  7. Take 3 carrots diced
  8. Make ready 2 shallots diced
  9. Get 2 cups red wine
  10. Take 2 cups beef broth
  11. Get 2 sprigs thyme
  12. Get 2 springs rosemary

Season the short ribs all over with salt and pepper. Sear beef and sauté vegetables in a skillet, add the liquid, bring to simmer then tip it all into a slow cooker. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a boil.

Steps to make Red Wine Braised Shortribs:
  1. Salt and pepper ribs then dredge in flour
  2. Heath large Dutch oven over medium heat and cook pancetta until crispy
  3. Remove pancetta from Dutch oven
  4. Brown short ribs four at a time in pancetta fat over high heat. Make sure all sides are browned. Remove from Dutch oven
  5. Reduce heat to medium. Add olive oil to Dutch oven. Add onions, carrots, and shallots and cook for 2 min.
  6. Add broth and salt and pepper to taste
  7. Submerge ribs in broth and add rosemary and thyme
  8. Place lid over Dutch oven. Cook for two hours at 350 degrees F. Reduce heat to 325 degrees F and cook for additional 30-45 min.
  9. When cooled, place Dutch oven in refrigerator for at least 6 hours (overnight is best)
  10. After sitting overnight in the fridge, a layer of congealed fat will form on top of the ribs. Skim congealed fat from top and discard
  11. Reheat ribs and serve over creamy polenta

Seared meaty beef short ribs benefit from long, slow cooking, so the crock pot is an excellent choice. Use a good quality, dry red wine for this recipe, for example, a good Cabernet Sauvignon, along with fresh vegetables. Select good meaty short ribs on the bone for the best flavor. Transfer the short ribs to a large plate with tongs. Some of the short ribs may separate from the bone.

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