Beef Short Ribs in Red Wine. A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. Sear beef and sauté vegetables in a skillet, add the liquid, bring to simmer then tip it all into a slow cooker. Season short ribs with salt and pepper.

These Beef Short Ribs in Red Wine are cooked low and slow in a rich deep sauce. Your family is sure to enjoy this! Since boeuf Bourguignon is, in its simplest sense, beef braised in red wine, that may sound like a distinction without much basis. You can have Beef Short Ribs in Red Wine using 10 ingredients and 11 steps. Here is how you cook it.

Ingredients of Beef Short Ribs in Red Wine

You need 4 large of Beef Short Ribs.
It's of Olive Oil (for frying).
It's 1 large of head of garlic (cut in half horizontally).
You need 1 tbsp of Tomato Puree.
Prepare 750 ml of Bottle of good red wine.
You need 1 liter of Beef Stock.
It's 150 grams of pancetta, cubed.
It's 250 grams of Chestnut mushrooms, cleaned and quartered.
Prepare of salt and pepper.
Prepare of roughly chopped flat leaf parsley.

Bring the red wine to a boil in a medium saucepan. 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.

Beef Short Ribs in Red Wine instructions

Pre-heat your oven to 170° celcius....... you want to cook these ribs low, and slow!.
If your short ribs are still connected, you will need to seperate them, and then generously season them with salt and pepper. Then put a deep sided roasting tray with a good glug of olive oil on top of your hob, and whack it on full power!.
When your oil is screaming hot, add your short ribs to the roasting tray and brown then on all sides. Meanwhile, cut your garlic head in half horizontally, and then add to the roasting tray along with the tomato puree. You will need to cook the puree for around 1 minute, otherwise it will be bitter..
Pour in the red wine to deglaze the tray, scraping up all of that beefy goodness! Bring to the boil, and cook for around 10-15 minutes until the wine has reduced by half..
Add the beef stock, to make the liquid level cover the ribs about half way up. Bring to the boil again, and then spoon the liquid over the ribs..
Cover the roasting tray with tin foil, and cook in the oven for 2½ hours. You will need to baste the ribs every 30 minutes to make sure they absorb all of that winey flavour!.
Around 10 minutes before the rib are done, fry the pancetta in a tiny bit of olive oil for a couple of minutes until it is starting to crisp up, and then add your quartered chestnut mushrooms cooking for 5 minutes..
Now it is time to take your short ribs out of the oven..... take them out of the roasting tray, set them aside and prepare your amazing sauce!.
You need to remove each garlic clove from the roasting tray and pass them through a fine sieve into a bowl, and then remove any excess fat from the surface of the red wine juices in the tray. The best way to do this is to lay a few pieces of kitchen roll on the top, and it will absorb it all. Then strain the juices through the same sieve that you used for the garlic into the same bowl. If the sauce is too thin, pop it into a pan and reduce for around 10 minutes, until it reaches the right consistency..
Lay your short ribs onto a serving platter, and scatter the pancetta and mushrooms over the top. The pour over the sauce, which should be the right thickness to coat the back of a spoon..
Roughly chop your flat leaf parsley, and sprinkle over the top!.

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). Season ribs with salt and pepper. Increase heat to high, add the wine and bring to a boil. Return ribs and any juices to the Dutch Oven.