Red Wine-Braised Short Ribs. These Red Wine-Braised Short Ribs are even better when they're allowed to sit overnight. When done right, red wine braised short ribs can be as delicious as anything. But don't be fooled into thinking there is some fancy technique behind it.
Veal stock gives the dish extra-deep flavor, but chicken stock (preferably homemade) works well too.
Claire braises beef short ribs in a full-bodied red wine for added flavor.
Transfer the ribs to a plate and tent with foil to keep warm.
You can have Red Wine-Braised Short Ribs using 17 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Red Wine-Braised Short Ribs
- You need 5 lbs of bone in Beef Short Ribs, 2-inch pieces.
- You need 3 tbsp of Vegetable Oil.
- Prepare 3 tbsp of All-Purpose Flour.
- It's 1 tbsp of Tomato Paste.
- It's 1 bottle (750 ml) of Dry Red Wine (preferably Cabernet Sauvignon).
- It's 4 cups of Beef Stock.
- Prepare 4 tsp of Beef Bouillon Powder.
- Prepare 1 of Garlic (whole head), halved crosswise.
- Prepare 3 of medium Onions, chopped.
- Prepare 3 of medium Carrots, peeled, chopped.
- Prepare 3 of Celery Stalks, chopped.
- You need 2 of fresh or dried Bay Leaves.
- It's 10 sprigs of Parsley.
- You need 8 sprigs of Thyme.
- Prepare 4 sprigs of Oregano.
- It's 2 sprigs of Rosemary.
- Prepare of Kosher Salt and Ground Black Pepper.
Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. How To Make Red Wine Braised Short Ribs. Begin by trimming all excess fat off of the exterior of the short ribs (although leave the marbling that goes throughout the meat alone), otherwise, your sauce will be greasy. It's also a good idea to remove any silver skin, which is the thin, white/silvery.
Red Wine-Braised Short Ribs instructions
- 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..
Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is. Rate it Add ribs to pot along with juices and seasonings from sheet pan. Slow Cooker Red Wine Braised Short Ribs. A slow braise is warming from the moment you preheat the oven to that last, luscious bite of the fork-tender meat, and your kitchen smells deliciously It's just the season for such a dish, so today we're bringing you Rick Tramonto's red wine-braised short ribs.
