Recipe: Appetizing Red Wine Braised Short Ribs

Red Wine Braised Short Ribs. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Pat ribs dry with paper towels and season with salt and pepper on all sides.

Remove from oven, remove the thyme, season with salt and freshly ground black pepper if needed. Red Wine-Braised Short Ribs: The Secret in the Sauce. Most of this recipe follows the same basic template for beef stews and braises: brown the meat and aromatic vegetables, add the braising liquid, cook gently until the meat is tender. You can cook Red Wine Braised Short Ribs using 12 ingredients and 19 steps. Here is how you achieve that.

Ingredients of Red Wine Braised Short Ribs

1. Prepare 6 of boneless beef short ribs.
2. Prepare 2 of carrots.
3. Prepare 1 stick of celery.
4. Prepare 1/2 of onion.
5. You need 4 sprigs of thyme.
6. You need 1/2 sprig of rosemary.
7. It's 1 clove of garlic.
8. Prepare 1 1/2 C of red wine.
9. Prepare 1 1/2 C of beef stock.
10. Prepare 1 tsp of balsamic vinegar.
11. It's of kosher salt.
12. It's of pepper.

What I had to figure out for this recipe were the essential details: how much wine and how much stock to. Transfer the ribs to a plate and remove the bones. Strain the sauce into a heatproof measuring cup and skim off the fat. Transfer the short ribs to a large plate with tongs.

Red Wine Braised Short Ribs instructions

1. Mise en place:.
2. Cut carrots into 2"chunks.
3. Cut celery into 2" chunks.
4. Chop onion into 1" chunks.
5. Mince garlic.
6. Preparation:.
7. Sear short ribs on medium-high heat then remove from heat.
8. Sautee carrots on medium heat for 5 minutes.
9. Add onions and celery and sautee an additional 5 minutes.
10. Add garlic and sautee an additional 1-2 minutes (don't let garlic brown).
11. Remove mirepoix from cooking vessel.
12. Add red wine and raise heat to medium-high.
13. After wine has reduced, add beef stock.
14. After the wine begins bubbling add back in the meat and place cooking vessel into a 325 degree (F) preheated oven.
15. Cook for 1 hour (covered).
16. Flip meat over, add rosemary/thyme/mirepoix.
17. Cook for an additional 30 minutes (covered).
18. Remove cover, raise heat to 425 degrees (F) for 10 minutes.
19. Place vessel back on stove on medium-high heat and add balsamic vinegar, salt, and pepper to taste. Cook for only a few minutes.

Some of the short ribs may separate from the bone. Strain the liquid through a fine-mesh strainer into a large glass measuring cup or bowl and discard the cooked vegetables, bay leaves, thyme sprigs, and any loose bones. Serve the short ribs with sauce spooned over top. Cooked long and slow in a rich red wine sauce, these beef ribs are easy enough for midweek, and most definitely impressive enough for company. (And after you'd tried these, try the BBQ Beef Ribs next!) Braised Beef Short Ribs - easy and luscious! It looks like a lump of coal.