Red Wine-Braised Short Ribs
Red Wine-Braised Short Ribs

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, red wine-braised short ribs. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Red Wine-Braised Short Ribs is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Red Wine-Braised Short Ribs is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have red wine-braised short ribs using 17 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Red Wine-Braised Short Ribs:
  1. Take bone in Beef Short Ribs, 2-inch pieces
  2. Prepare Vegetable Oil
  3. Make ready All-Purpose Flour
  4. Prepare Tomato Paste
  5. Prepare Dry Red Wine (preferably Cabernet Sauvignon)
  6. Take Beef Stock
  7. Make ready Beef Bouillon Powder
  8. Make ready Garlic (whole head), halved crosswise
  9. Make ready medium Onions, chopped
  10. Make ready medium Carrots, peeled, chopped
  11. Get Celery Stalks, chopped
  12. Get fresh or dried Bay Leaves
  13. Take Parsley
  14. Make ready Thyme
  15. Make ready Oregano
  16. Take Rosemary
  17. Take Kosher Salt and Ground Black Pepper
Steps to make Red Wine-Braised Short Ribs:
  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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