Red Wine-Braised Short Ribs. 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: The Secret in the Sauce.
Most of this recipe follows the same basic template for beef stews and braises: brown the meat and aromatic vegetables, add the braising liquid, cook gently until the meat is tender.
What I had to figure out for this recipe were the essential details: how much wine and how much stock to.
You can have Red Wine-Braised Short Ribs using 17 ingredients and 10 steps. Here is how you cook it.
Ingredients of Red Wine-Braised Short Ribs
- It's 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.
- You need 1 tbsp of Tomato Paste.
- Prepare 1 bottle (750 ml) of Dry Red Wine (preferably Cabernet Sauvignon).
- Prepare 4 cups of Beef Stock.
- You need 4 tsp of Beef Bouillon Powder.
- It's 1 of Garlic (whole head), halved crosswise.
- You need 3 of medium Onions, chopped.
- Prepare 3 of medium Carrots, peeled, chopped.
- Prepare 3 of Celery Stalks, chopped.
- Prepare 2 of fresh or dried Bay Leaves.
- You need 10 sprigs of Parsley.
- Prepare 8 sprigs of Thyme.
- It's 4 sprigs of Oregano.
- It's 2 sprigs of Rosemary.
- It's of Kosher Salt and Ground Black 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. Serve the short ribs with sauce spooned over top.
Red Wine-Braised Short Ribs step by step
- 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..
Heat oil in a large Dutch oven over medium-high heat. 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.
