Recipe: Perfect Red Wine-Braised Short Ribs

Red Wine-Braised Short Ribs.

Red Wine-Braised Short Ribs You can have Red Wine-Braised Short Ribs using 17 ingredients and 10 steps. Here is how you cook that.

Ingredients of Red Wine-Braised Short Ribs

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

Red Wine-Braised Short Ribs instructions

  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..

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