Red Wine-Braised Short Ribs
Red Wine-Braised Short Ribs

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make 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 unique. This is gonna smell and look 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 popular of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Red Wine-Braised Short Ribs is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook red wine-braised short ribs using 17 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Red Wine-Braised Short Ribs:
  1. Prepare 5 lbs bone in Beef Short Ribs, 2-inch pieces
  2. Make ready 3 tbsp Vegetable Oil
  3. Get 3 tbsp All-Purpose Flour
  4. Get 1 tbsp Tomato Paste
  5. Prepare 1 bottle (750 ml) Dry Red Wine (preferably Cabernet Sauvignon)
  6. Get 4 cups Beef Stock
  7. Take 4 tsp Beef Bouillon Powder
  8. Make ready 1 Garlic (whole head), halved crosswise
  9. Prepare 3 medium Onions, chopped
  10. Prepare 3 medium Carrots, peeled, chopped
  11. Prepare 3 Celery Stalks, chopped
  12. Get 2 fresh or dried Bay Leaves
  13. Take 10 sprigs Parsley
  14. Make ready 8 sprigs Thyme
  15. Take 4 sprigs Oregano
  16. Prepare 2 sprigs Rosemary
  17. Get Kosher Salt and Ground Black Pepper

Stir in the broth, garlic and bay leaves, bring to a boil, turn off the. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Similar in taste to beef bourguignon, red wine braised short ribs are the perfect comfort food dish for the holidays.

Steps to make Red Wine-Braised Short Ribs:
  1. Season short ribs with salt and pepper on all sides.
  2. Heat oil in a large Dutch oven over medium-high heat.
  3. Working in batches, brown short ribs on all sides, about 8 mins per batch.
  4. Transfer short ribs onto a plate. Pour off all but 3 tablespoons of drippings from pot.
  5. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.
  6. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, about 2-3 minutes.
  7. 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.
  8. 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.
  9. 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.
  10. 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 oil in a large Dutch oven over medium-high heat. Similar in taste to beef bourguignon, red wine braised short ribs are the perfect comfort food dish for the holidays. The beef is fork-tender, the sauce full-bodied — and when you add egg noodles, mashed potatoes or polenta, you have a cozy yet elegant dinner that will warm your bones (and your soul). Season short ribs on all sides with salt and pepper. Transfer browned short ribs to a.

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