Simple Way to Make Award-winning Red Wine-Braised Short Ribs

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, red wine-braised short ribs. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Red Wine-Braised Short Ribs is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Red Wine-Braised Short Ribs is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook red wine-braised short ribs using 17 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Red Wine-Braised Short Ribs:

1. Get bone in Beef Short Ribs, 2-inch pieces
2. Prepare Vegetable Oil
3. Take All-Purpose Flour
4. Prepare Tomato Paste
5. Take Dry Red Wine (preferably Cabernet Sauvignon)
6. Take Beef Stock
7. Take Beef Bouillon Powder
8. Make ready Garlic (whole head), halved crosswise
9. Get medium Onions, chopped
10. Prepare medium Carrots, peeled, chopped
11. Get Celery Stalks, chopped
12. Make ready fresh or dried Bay Leaves
13. Take Parsley
14. Make ready Thyme
15. Prepare Oregano
16. Take Rosemary
17. Get Kosher Salt and Ground Black Pepper

Instructions to make Red Wine-Braised Short Ribs:

1. Season short ribs with salt and pepper on all sides.
2. Heat oil in a large Dutch oven over medium-high heat.
3. Working in batches, brown short ribs on all sides, about 8 mins per batch.
4. Transfer short ribs onto a plate. Pour off all but 3 tablespoons of drippings from pot.
5. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.
6. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, about 2-3 minutes.
7. 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.
8. 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.
9. 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.
10. 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.

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