Recipe: To Try At Home Red Wine-Braised Short Ribs

Recipe: To Try At Home Red Wine-Braised Short Ribs Delicious, fresh and tasty.

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.

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).

Season short ribs with salt and pepper.

Heat oil in a large Dutch oven over medium-high heat.

You can cook Red Wine-Braised Short Ribs using 17 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Red Wine-Braised Short Ribs

1. It’s 5 lbs of bone in Beef Short Ribs, 2-inch pieces.

2. Prepare 3 tbsp of Vegetable Oil.

3. It’s 3 tbsp of All-Purpose Flour.

4. Prepare 1 tbsp of Tomato Paste.

5. Prepare 1 bottle (750 ml) of Dry Red Wine (preferably Cabernet Sauvignon).

6. You need 4 cups of Beef Stock.

7. You need 4 tsp of Beef Bouillon Powder.

8. You need 1 of Garlic (whole head), halved crosswise.

9. It’s 3 of medium Onions, chopped.

10. It’s 3 of medium Carrots, peeled, chopped.

11. You need 3 of Celery Stalks, chopped.

12. You need 2 of fresh or dried Bay Leaves.

13. You need 10 sprigs of Parsley.

14. Prepare 8 sprigs of Thyme.

15. You need 4 sprigs of Oregano.

16. Prepare 2 sprigs of Rosemary.

17. Prepare of Kosher Salt and Ground Black Pepper.

They slowly braise in a splendid red wine-beef stock sauce until the meat practically falls off the bone.

Rinse and pat dry the bone-in short ribs and generously season with salt and pepper.

Transfer the ribs to a plate and remove the bones.

Strain the sauce into a heatproof measuring cup and skim off the fat.

Red Wine-Braised Short Ribs instructions

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..

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.

Heat oil in a large Dutch oven over medium-high heat.