Recipe: Yummy Braised short ribs with red wine

Braised short ribs with red wine. Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. These Red Wine-Braised Short Ribs are even better when they're allowed to sit overnight. Season short ribs with salt and pepper.

But don't be fooled into thinking there is some fancy technique behind it. This braised short ribs in red wine recipe pairs perfectly with egg noodles. Try this short rib recipe for your next dinner. You can cook Braised short ribs with red wine using 6 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Braised short ribs with red wine

1. Prepare 2 of # short ribs.
2. It's 3 T of butter, unsalted, divided.
3. Prepare of Kosher salt and pepper.
4. It's 1 bottle of red wine (Cabernet).
5. It's 4 C of vegetable stock.
6. You need 4 of garlic cloves, smashed.

Meanwhile, heat the oil in a large skillet until shimmering. Season the ribs with salt and pepper, add them to the pan and cook over moderately high heat, turning, until they are well. How To Make Red Wine Braised Short Ribs. Begin by trimming all excess fat off of the exterior of the short ribs (although leave the marbling that goes throughout the meat alone), otherwise, your sauce will be greasy.

Braised short ribs with red wine instructions

1. Preheat oven to 350. Pat the ribs dry and season all sides with S&P. Heat 2T butter in a large dutch oven over medium heat. Add the ribs and brown all sides. Put the ribs on a plate. Add the garlic in the pan and stir until soft, about 1 minute (do not burn). Carefully pour in the wine, bring to a boil and cook until reduced to about 1C. Add the ribs and the juices back in to the pot and the stock..
2. Reduce the heat to simmer, cover the pot and put it in the oven to braise for 2 1/2 to 3 hours..
3. Put the ribs on a plate and tent with foil to keep warm. Strain the braising liquid and put into a saucepan on medium heat. Simmer until thickened, about 10 minutes. Remove from heat and whisk in 1T butter. Transfer to a serving dish and serve..

It's also a good idea to remove any silver skin, which is the thin, white/silvery. Claire braises beef short ribs in a full-bodied red wine for added flavor. Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Transfer short ribs to a plate with a slotted spoon; discard thyme bundle and any bones that have separated from meat.