Recipe: at dinner Red Wine Braised Short Ribs in Reduction Sauce

Recipe: at dinner Red Wine Braised Short Ribs in Reduction Sauce Delicious, fresh and tasty.

Red Wine Braised Short Ribs in Reduction Sauce. Once brown, remove and place in a braising pan or dutch oven. Discard the oil, add fresh oil, and then saute all vegetables until brown. Add tomato paste and red wine, scraping up all bits of the pan.

It looks like a lump of coal.

Or, as one RecipeTin Family member said, hot chocolate fudge cake Great recipe for Red Wine Braised Short Ribs in Reduction Sauce.

This short rib is juicy, and tender.

You can have Red Wine Braised Short Ribs in Reduction Sauce using 18 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Red Wine Braised Short Ribs in Reduction Sauce

1. You need 3 lb of bone-in short ribs.

2. It’s 2 of bacon strips.

3. You need 3 tbls of olive oil.

4. You need 3 tbls of butter.

5. Prepare 1.5 of large white onions chopped.

6. Prepare 3 of carrots peeled- and chopped.

7. It’s 2 of celery stalks chopped.

8. You need 2 of tomatoes chopped.

9. You need 3 tbls of flour.

10. Prepare 2 tbls of tomato paste.

11. You need 3/4 bottle of red wine.

12. You need 6 sprigs of flat leaf parsley.

13. Prepare 5 sprigs of thyme.

14. Prepare 3 sprigs of oregano.

15. It’s 3 sprigs of rosemary.

16. You need 2 of fresh or dried Bay leaves.

17. It’s 1 head of garlic halved.

18. You need 2.5 cups of low sodium beef broth.

The rich sauce is the perfect addition to the short ribs.

It is great served with mashed potatoes, roasted brussel sprouts, and some butter glazed carrots.

The picture I have above I made cheese.

Season short ribs with salt and pepper.

Red Wine Braised Short Ribs in Reduction Sauce instructions

1. Preheat oven to 215°..

2. Season short ribs with salt and pepper and set aside..

3. Heat Dutch oven on med low heat and add bacon strips. Cook the fat out of the bacon without burning the bacon..

4. Remove bacon strips and store for snack later. Keep bacon fat in Dutch oven, add butter and set heat to med high..

5. Brown short ribs on all sides, if needed work Browning multiple batches if necessary, cook should be about 8 minutes per batch..

6. Transfer short ribs to a plate. Keep about 3 Tbsp. drippings inside Dutch oven. Can use a little more..

7. Add onions, carrots, and celery to pot and cook over medium-high heat cook for a few minutes..

8. Add tomatoes, stirring often, until onions are browned, about 5 minutes..

9. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes..

10. Stir in wine and cook off alcohol. Add the beef stock and bring to a boil..

11. 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;.

12. Cover Dutch oven and put in oven. Cook until short ribs are tender, 2–21/2 hours..

13. Transfer short ribs to a platter. Strain sauce from Dutch oven into a sauce pan..

14. Reduce down until it gets a good consistency but not too thick its not a gravy. Sauce should shimmering..

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

Transfer the ribs to a plate and remove the bones.

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

Pat ribs dry with paper towels and season with salt and pepper on all sides.

Similar in taste to beef bourguignon, red wine braised short ribs are the perfect comfort food dish for the holidays.