Beef Short Ribs in Red Wine. Sear beef and sauté vegetables in a skillet, add the liquid, bring to simmer then tip it all into a slow cooker. I had one goal when developing this recipe for red wine-braised beef short ribs, and it was under no circumstances to churn out a copycat boeuf Bourguignon recipe where the beef just happens to be short ribs. Since boeuf Bourguignon is, in its simplest sense, beef braised in red wine, that may sound like a distinction without much basis.
Your family is sure to enjoy this!
Heat oil in a large Dutch oven over medium-high.
Transfer short ribs to a plate.
You can cook Beef Short Ribs in Red Wine using 12 ingredients and 10 steps. Here is how you cook that.
Ingredients of Beef Short Ribs in Red Wine
- You need 6 of Beef Short Ribs, bone-in preferably.
- You need 6 of garlic cloves.
- You need 2 tbsp of tomato paste.
- It's 3 tbsp of peppercorns (freshly crushed).
- You need 2 tsp of salt.
- You need 2 tsp of paprika.
- Prepare 2 cups of red wine, dry.
- Prepare 1/2 cup of beef broth.
- You need 3 of sage leaves.
- Prepare 2 of rosemary sprigs.
- You need 1 of bay leaf.
- It's of Chopped parsley, garnish.
Transfer the ribs to a plate and remove the bones. Strain the sauce into a heatproof measuring cup and skim off the fat. 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).
Beef Short Ribs in Red Wine step by step
- Mix together garlic and tomato paste until garlic is fully incorporated into a thick paste..
- In a large bowl, add ribs (keep the bone in) cover with salt, paprika and freshly crushed peppercorns. I know this seems like a lot of pepper- just trust me :).
- Add paste. Massage ribs with your hands so you can get that garlic/tomato paste evenly distributed.
- In a large skillet on medium high, place ribs in, bone side down. Add wine, sage, rosemary and bay leaf..
- Once boiling, turn heat to low and cover. Now.. leave it alone for 1 1/2 hrs. Keep heat on your lowest setting..
- After 1 1/2 hrs, flip your ribs over and add beef broth. Cover.
- After 30 hr, flip your ribs over. Cook for another 30 minutes or so, basting every 10 or so mins until your beef is literally falling off the bone..
- This whole process should take around 4 hours to get your beef extremely tender..
- At the end, you can raise your heat to high for a few mins uncovered to thicken your sauce if you'd like..
- Serve over mashed potatoes, egg noodles or rice. Don't forget to garnish with fresh parsley! Enjoy, kids!.
Season ribs with salt and pepper. Increase heat to high, add the wine and bring to a boil. Return ribs and any juices to the Dutch Oven. Stir in wine, then add short ribs with any accumulated juices. Add all herbs to pot along with garlic.
