Red Wine Braised Short Ribs. These Red Wine-Braised Short Ribs are even better when they're allowed to sit overnight. When done right, red wine braised short ribs can be as delicious as anything. But don't be fooled into thinking there is some fancy technique behind it.

Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Rate it Add ribs to pot along with juices and seasonings from sheet pan. How To Make Red Wine Braised Short Ribs. You can have Red Wine Braised Short Ribs using 12 ingredients and 19 steps. Here is how you achieve it.

Ingredients of Red Wine Braised Short Ribs

It's 6 of boneless beef short ribs.
It's 2 of carrots.
Prepare 1 stick of celery.
Prepare 1/2 of onion.
It's 4 sprigs of thyme.
It's 1/2 sprig of rosemary.
It's 1 clove of garlic.
It's 1 1/2 C of red wine.
It's 1 1/2 C of beef stock.
Prepare 1 tsp of balsamic vinegar.
Prepare of kosher salt.
It's of pepper.

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. It's also a good idea to remove any silver skin, which is the thin, white/silvery. Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is.

Red Wine Braised Short Ribs instructions

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

Slow Cooker Red Wine Braised Short Ribs. Cook's Notes for Red Wine Braised Boneless Short Ribs. When it comes to the wine, a dry red wine is where to start. Beyond that, chose the red that The reason short ribs are so lovely is that they are so fully marbled with fat. While that makes the meat beautifully tender, it also cooks off into the lovely.