How to Fall Eating on a Dime Beef Short Ribs in Red Wine

How to Fall Eating on a Dime Beef Short Ribs in Red Wine Delicious, fresh and tasty.

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. These Beef Short Ribs in Red Wine are cooked low and slow in a rich deep sauce. Your family is sure to enjoy this!

Season short ribs with salt and pepper.

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

1. Prepare 6 of Beef Short Ribs, bone-in preferably.

2. It’s 6 of garlic cloves.

3. It’s 2 tbsp of tomato paste.

4. Prepare 3 tbsp of peppercorns (freshly crushed).

5. Prepare 2 tsp of salt.

6. It’s 2 tsp of paprika.

7. It’s 2 cups of red wine, dry.

8. You need 1/2 cup of beef broth.

9. Prepare 3 of sage leaves.

10. You need 2 of rosemary sprigs.

11. It’s 1 of bay leaf.

12. You need of Chopped parsley, garnish.

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).

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.

Beef Short Ribs in Red Wine instructions

1. Mix together garlic and tomato paste until garlic is fully incorporated into a thick paste..

2. 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 :).

3. Add paste. Massage ribs with your hands so you can get that garlic/tomato paste evenly distributed.

4. In a large skillet on medium high, place ribs in, bone side down. Add wine, sage, rosemary and bay leaf..

5. Once boiling, turn heat to low and cover. Now.. leave it alone for 1 1/2 hrs. Keep heat on your lowest setting..

6. After 1 1/2 hrs, flip your ribs over and add beef broth. Cover.

7. 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..

8. This whole process should take around 4 hours to get your beef extremely tender..

9. At the end, you can raise your heat to high for a few mins uncovered to thicken your sauce if youd like..

10. Serve over mashed potatoes, egg noodles or rice. Dont forget to garnish with fresh parsley! Enjoy, kids!.

Transfer the ribs to a plate and remove the bones.

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

Transfer browned short ribs to a large plate and continue with remaining ribs.

Stir in the chicken broth, red wine, tomato paste and rosemary sprigs.

Season ribs with salt and pepper.