Red Wine Braised Short Ribs in Reduction Sauce. These Red Wine-Braised Short Ribs are even better when they're allowed to sit overnight. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup.
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.
Serve hot in shallow bowls spooned over Creamy Blue Cheese Grits, with extra sauce on the side.
You can have Red Wine Braised Short Ribs in Reduction Sauce using 18 ingredients and 14 steps. Here is how you cook it.
Ingredients of Red Wine Braised Short Ribs in Reduction Sauce
- It's 3 lb of bone-in short ribs.
- You need 2 of bacon strips.
- It's 3 tbls of olive oil.
- It's 3 tbls of butter.
- Prepare 1.5 of large white onions chopped.
- It's 3 of carrots peeled- and chopped.
- You need 2 of celery stalks chopped.
- You need 2 of tomatoes chopped.
- You need 3 tbls of flour.
- It's 2 tbls of tomato paste.
- Prepare 3/4 bottle of red wine.
- It's 6 sprigs of flat leaf parsley.
- You need 5 sprigs of thyme.
- It's 3 sprigs of oregano.
- You need 3 sprigs of rosemary.
- Prepare 2 of fresh or dried Bay leaves.
- It's 1 head of garlic halved.
- It's 2.5 cups of low sodium beef broth.
Braising short ribs in red wine gives them deep, dark color and flavor, and fall-off-the-bone tenderness. Customize your own braised short Transfer the ribs to a serving platter or dish. Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off as much of. Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits.
Red Wine Braised Short Ribs in Reduction Sauce instructions
- Preheat oven to 215°..
- Season short ribs with salt and pepper and set aside..
- Heat Dutch oven on med low heat and add bacon strips. Cook the fat out of the bacon without burning the bacon..
- Remove bacon strips and store for snack later. Keep bacon fat in Dutch oven, add butter and set heat to med high..
- Brown short ribs on all sides, if needed work Browning multiple batches if necessary, cook should be about 8 minutes per batch..
- Transfer short ribs to a plate. Keep about 3 Tbsp. drippings inside Dutch oven. Can use a little more..
- Add onions, carrots, and celery to pot and cook over medium-high heat cook for a few minutes..
- Add tomatoes, stirring often, until onions are browned, about 5 minutes..
- Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes..
- Stir in wine and cook off alcohol. Add the beef stock and bring to a boil..
- Add all herbs and garlic and some more salt if needed to sauce. Add short ribs with any accumulated juices to Dutch oven. Bring to a boil;.
- Cover Dutch oven and put in oven. Cook until short ribs are tender, 2–21/2 hours..
- Transfer short ribs to a platter. Strain sauce from Dutch oven into a sauce pan..
- Reduce down until it gets a good consistency but not too thick its not a gravy. Sauce should shimmering..
Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a Separate the fat from the sauce, season with salt and pepper and serve alongside. Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Slow Cooker Red Wine Braised Short Ribs. 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.
