Steps to Make Ultimate Red Wine-Braised Short Ribs

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, red wine-braised short ribs. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Red Wine-Braised Short Ribs is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Red Wine-Braised Short Ribs is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have red wine-braised short ribs using 17 ingredients and 10 steps. Here is how you can achieve that.

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

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