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

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, red wine-braised short ribs. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Red Wine-Braised Short Ribs is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Red Wine-Braised Short Ribs is something that I have loved my entire life. They’re nice and they look fantastic.

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

The ingredients needed to make Red Wine-Braised Short Ribs:
  1. Get 5 lbs bone in Beef Short Ribs, 2-inch pieces
  2. Make ready 3 tbsp Vegetable Oil
  3. Prepare 3 tbsp All-Purpose Flour
  4. Make ready 1 tbsp Tomato Paste
  5. Prepare 1 bottle (750 ml) Dry Red Wine (preferably Cabernet Sauvignon)
  6. Take 4 cups Beef Stock
  7. Take 4 tsp Beef Bouillon Powder
  8. Make ready 1 Garlic (whole head), halved crosswise
  9. Get 3 medium Onions, chopped
  10. Make ready 3 medium Carrots, peeled, chopped
  11. Take 3 Celery Stalks, chopped
  12. Make ready 2 fresh or dried Bay Leaves
  13. Get 10 sprigs Parsley
  14. Take 8 sprigs Thyme
  15. Get 4 sprigs Oregano
  16. Take 2 sprigs Rosemary
  17. Take Kosher Salt and Ground Black Pepper
Instructions 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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