Red Wine-Braised Short Ribs. These Red Wine-Braised Short Ribs are even better when they're allowed to sit overnight. Braising short ribs in red wine gives them deep, dark color and flavor, and fall-off-the-bone tenderness. Customize your own braised short Transfer the ribs to a serving platter or dish.

But don't be fooled into thinking there is some fancy technique behind it. 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. You can cook Red Wine-Braised Short Ribs using 17 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Red Wine-Braised Short Ribs

Prepare 5 lbs of bone in Beef Short Ribs, 2-inch pieces.
Prepare 3 tbsp of Vegetable Oil.
Prepare 3 tbsp of All-Purpose Flour.
Prepare 1 tbsp of Tomato Paste.
Prepare 1 bottle (750 ml) of Dry Red Wine (preferably Cabernet Sauvignon).
Prepare 4 cups of Beef Stock.
Prepare 4 tsp of Beef Bouillon Powder.
Prepare 1 of Garlic (whole head), halved crosswise.
Prepare 3 of medium Onions, chopped.
Prepare 3 of medium Carrots, peeled, chopped.
It's 3 of Celery Stalks, chopped.
Prepare 2 of fresh or dried Bay Leaves.
It's 10 sprigs of Parsley.
Prepare 8 sprigs of Thyme.
It's 4 sprigs of Oregano.
Prepare 2 sprigs of Rosemary.
You need of Kosher Salt and Ground Black Pepper.

Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. 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. How To Make Red Wine Braised Short Ribs.

Red Wine-Braised Short Ribs step by step

Season short ribs with salt and pepper on all sides..
Heat oil in a large Dutch oven over medium-high heat..
Working in batches, brown short ribs on all sides, about 8 mins per batch..
Transfer short ribs onto a plate. Pour off all but 3 tablespoons of drippings from pot..
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes..
Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, about 2-3 minutes..
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..
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..
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..
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..

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. Rate it Add ribs to pot along with juices and seasonings from sheet pan. Imagine staggering home after a long day to find the whole kitchen filled with the delicious smell of beef ribs slowly braising in homemade beef stock and red wine, with rich tomatoes This is also a great recipe to experiment with bison or any other type of wild game: it's hard to go wrong with short ribs! That's why these red wine braised short ribs are so great.