Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, red wine-braised short ribs. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Pat ribs dry with paper towels and season with salt and pepper on all sides.
Red Wine-Braised Short Ribs is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Red Wine-Braised Short Ribs is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have 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:
- Make ready 5 lbs bone in Beef Short Ribs, 2-inch pieces
- Take 3 tbsp Vegetable Oil
- Prepare 3 tbsp All-Purpose Flour
- Prepare 1 tbsp Tomato Paste
- Prepare 1 bottle (750 ml) Dry Red Wine (preferably Cabernet Sauvignon)
- Make ready 4 cups Beef Stock
- Make ready 4 tsp Beef Bouillon Powder
- Get 1 Garlic (whole head), halved crosswise
- Get 3 medium Onions, chopped
- Prepare 3 medium Carrots, peeled, chopped
- Get 3 Celery Stalks, chopped
- Take 2 fresh or dried Bay Leaves
- Make ready 10 sprigs Parsley
- Take 8 sprigs Thyme
- Make ready 4 sprigs Oregano
- Get 2 sprigs Rosemary
- Take Kosher Salt and Ground Black Pepper
Season short ribs on all sides with salt and pepper. Transfer browned short ribs to a large plate and continue with remaining ribs. 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 to a plate and remove the bones.
Instructions 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.
Strain the sauce into a heatproof measuring cup and skim off the fat. Rinse and pat dry the bone-in short ribs and generously season with salt and pepper. Transfer the short ribs to a large plate with tongs. Some of the short ribs may separate from the bone. Strain the liquid through a fine-mesh strainer into a large glass measuring cup or bowl and discard the cooked vegetables, bay leaves, thyme sprigs, and any loose bones.
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