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Home Dish Red Wine-Braised Short Ribs

Red Wine-Braised Short Ribs

Name: How to cook Red Wine-Braised Short Ribs - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Jacqueline

Red Wine-Braised Short Ribs

Ingredient

Food ration :

6 servings

5 lbs

bone in Beef Short Ribs, 2-inch pieces

3 tbsp

Vegetable Oil

3 tbsp

All-Purpose Flour

1 tbsp

Tomato Paste

1 bottle (750 ml)

Dry Red Wine (preferably Cabernet Sauvignon)

4 cups

Beef Stock

4 tsp

Beef Bouillon Powder

Garlic (whole head), halved crosswise

medium Onions, chopped

medium Carrots, peeled, chopped

Celery Stalks, chopped

fresh or dried Bay Leaves

10 sprigs

Parsley

8 sprigs

Thyme

4 sprigs

Oregano

2 sprigs

Rosemary

Cooking instructions

* Step 1

Season short ribs with salt and pepper on all sides.

* Step 2

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

* Step 3

Working in batches, brown short ribs on all sides, about 8 mins per batch.

* Step 4

Transfer short ribs onto a plate. Pour off all but 3 tablespoons of drippings from pot.

* Step 5

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.

* Step 6

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

* Step 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.

* Step 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.

* Step 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.

* Step 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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