RED WINE BRAISED SHORT RIBS
Provided by Claire Robinson
Categories main-dish
Time 3h35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F.
- Pat ribs dry with paper towels and season with salt and pepper on all sides.
- Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.
- Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.
GARLIC BRAISED SHORT RIBS WITH RED WINE
If you weren't already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that's your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.
Provided by Alison Roman
Categories meat, soups and stews, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
- Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
- Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. 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 submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
- Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
- Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.
BRAISED SHORT RIBS WITH RED WINE AND ROASTED GARLIC
Provided by Marie
Number Of Ingredients 11
Steps:
- Roast the 4 heads of garlic the day before by cutting them in half, drizzling them with olive oil adding fresh thyme, salt and pepper. Wrap in heavy foil and roast 45 minutes to 1 hour at 400 degrees
- Season short ribs with salt and pepper all over.
- In a heavy bottomed pan like cast iron get it nice and hot then drizzle with olive oil and add in the ribs and start searing them.
- Let ribs get a deep golden brown all over, not moving them too often, letting the fat render out.
- Remove ribs and pour off all extra fat, leaving brown bits on the bottom.
- Add ribs back in and add your tomato ingredient and optional extra spice, let it cook a bit.
- Pour in the wine enough to cover almost half up the sides of the short ribs, let it bubble and cook down for a little while, it should reduce a little.
- Add in the broth, again enough to reach halfway up the sides of the short ribs.
- Add in one whole head of the roasted garlic, two halves.
- Throw in some fresh thyme.
- Cover with lid or heavy duty foil and place into a hot, preheated 300 degree oven, they will take around 2½ hours.
- Half way through add in the onions.
- In a skillet, saute your mushrooms on medium high heat, set aside.
- When short ribs are finished cooking, and have become tender and fall off the bone, remove them gently from the pan as well as the onions.
- Smash all the garlic that came out of the head with a fork into the gorgeous liquid, it will be chunky looking.
- Strain the sauce through a fine mesh strainer, pushing and scraping the bits to get all the juice extracted, discard all pulp from garlic, you are left with a smooth sauce.
- Place smooth sauce back into the pan, add the short ribs and onions back in, at this point you can skim more of the fat off if you like, I did.
- Add the sauteed mushrooms and some fresh thyme.
- Garnish with fresh parsley and chopped scallions.
- Serve over creamy polenta, egg noodles, pappadelle pasta or roasted garlic mashed potatoes.
- Delicious with sauteed greens on the side.
- Enjoy!
GARLIC BRAISED SHORT RIBS WITH RED WINE
Garlic Braised Short Ribs with Red Wine is a simple beef dish of beef short ribs slowly braised on red wine, celery and carrots inside a Dutch Oven until its fall of the bone.
Provided by Raymund
Categories Main Course
Time 4h45m
Number Of Ingredients 14
Steps:
- Season short ribs with salt and freshly ground black pepper.
- Place a Dutch oven over stove top over high heat, add oil then sear short ribs until golden brown on all side. Remove from Dutch oven then set it aside.
- Reduce the heat to medium, in the same Dutch oven add garlic, cut side down, push to one side.
- Add onions, celery and carrots then sauté until vegetables are soft not browned.
- Add tomato paste, stir to coat vegetables.
- Pour red wine then deglaze the Dutch oven, simmer for 2 minutes then add the beef stock and thyme.
- Place the short ribs then top up with water until meat is submerged in liquid, bring to a boil, cover then transfer to 140C preheated oven and cook for 3 1/2 to 4 hours until beef is fork tender.
- Remove from oven, remove the thyme, season with salt and freshly ground black pepper if needed.
- Garnish with lemon zest and parsley, serve.
RED WINE BRAISED SHORT RIBS
Short ribs become rich and tender after slow cooking with onions, red wine, rosemary, and thyme.
Provided by Courtney Rowland
Categories Beef
Time 3h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Generously season the short ribs with fresh cracked pepper and Kosher salt, rubbing it over all sides. Heat the oil in a large dutch oven over medium high heat. Add the short ribs to the pan in a single layer and sear, leaving the ribs in place for several minutes before turning. Repeat on all sides. Remove the short ribs to a plate. Drain off any excess fat from the pan, leaving 1 Tablespoon in the pan. Lower the heat to medium. Add the onions and saute until softened, 5-7 minutes. Add the garlic and saute an additional minute, until fragrant. Pour in the wine and use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for an additional 5 minutes, or until reduced slightly. Nestle the short ribs back in the pan, then pour in the beef broth. They should be just barely covered. Place the rosemary, thyme, and bay leaf in the liquid surrounding the beef. Cover the pot and place in the oven. Bake for 2 1/2 to 3 hours or until beef is very tender. Remove from the oven and allow to rest before serving. Optional but recommended: Place the pot in the fridge overnight. When you're ready to reheat, scrape off the hard layer of fat on top and discard. Reheat the beef in a 400 degree oven for 15-20 minutes or on the stove top over low heat. I recommend serving the beef with the liquid and onions over mashed potatoes, polenta, or egg noodles.
BEST RED WINE-BRAISED SHORT RIB RECIPE + VIDEO
Tender juicy Red Wine-Braised Short Ribs that falls off the bone effortlessly, cooked in a rich, complex red wine sauce and served over creamy mashed potatoes. Perfect for a cozy meal, this recipe is easy to make and yields deeply, robust, flavorful meat.
Provided by Capri Lilly
Categories Main Course Sauce or Marinade
Time 3h20m
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches of 3-4 pieces, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
- Pour off all but 2 tablespoons of remaining oil in the pan. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery, carrots, and jalapeño and season with salt, pepper, and smoked paprika. Mix well and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom, about 2 to 3 minutes.
- Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 20 minutes. Stir in beef stock along with thyme, parsley, and rosemary. Using tongs, return short ribs to the pot, placing them in so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
- Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 2½ to 3 hours.
- Using tongs, remove the ribs from the pot, taking care not to let the bone slip out and transfer them to a large plate. Strain the vegetables from the sauce. (The vegetables no longer have flavor and can be discarded) Garnish with parsley, garlic and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.
Nutrition Facts : Calories 989 kcal, ServingSize 1 serving
BRAISED BEEF SHORT RIBS WITH RED WINE
These Braised Beef Short Ribs are so tender you can eat them with a spoon, with a rich, flavorful sauce that rivals even the finest restaurants.
Provided by Kristy Bernardo
Categories Main Dish
Time 3h30m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°.
- Season the ribs with coarse salt and freshly ground black pepper. Heat the oil in a large Dutch oven over high heat. Brown the short ribs, taking care not to overcrowd your pan (overcrowding will make your ribs steam rather than sear; do in as many batches as necessary to ensure that each rib has a small amount of space around it). Remove the ribs and set them aside.
- Add the onions, carrots, and celery to pot and cook them for a few minutes, stirring them occasionally, until the onions are soft. Scrape the bottom to release any browned bits from searing the meat.
- Sprinkle the flour over the vegetables and add the tomato paste. Str it well and cook a few minutes longer, stirring occasionally. Return the short ribs and any accumulated juices to the pot. Pour in the wine and beef stock (you can add a small amount first then scrape up any remaining bits stuck to the bottom of the pot, then add the rest). Add all the herbs to pot along with the garlic. Bring it to a boil, cover, and transfer it to the oven.
- Cook until the short ribs are tender, about 3 hours (they're ready when they fall apart when you test them). Transfer the short ribs to a platter or a large serving bowl, and tent them with foil.
- Strain the sauce into a gravy strainer and remove the fat from surface. Place the gravy into a saucepan, bring it to a boil and keep it at a strong simmer until it's reduced by 1/3. Season to taste with salt and pepper.
- Serve the ribs over mashed potatoes or creamy polenta and top with gravy. If you're watching your carb intake, mashed cauliflower is also delicious.
Nutrition Facts : Calories 1221 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 340 milligrams cholesterol, Fat 81 grams fat, Fiber 3 grams fiber, Protein 91 grams protein, SaturatedFat 35 grams saturated fat, ServingSize 1, Sodium 547 milligrams sodium, Sugar 4 grams sugar, TransFat 5 grams trans fat, UnsaturatedFat 46 grams unsaturated fat
BRAISED BEEF SHORT-RIBS WITH RED WINE SAUCE
I am always looking for good deals on meat. Every once in a while the market will mark down for quick sell and I love to snatched up good deals. Recently this led to me having a good deal of short ribs in the freezer. Well since it was a sunday and I had the time to let something cook for hours I decided to make Braised Beef Short Ribs in Red Wine Sauce. I served mine over pasta, since I had some on hand, but it would be just as good over rice, potatoes, or even polenta. You could even serve it over some grits if you are a fan. We even had plenty left over to freeze for me to use in a future meal.
Provided by Maiden77
Categories Meat
Time 4h
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees. Heat oil in a large Dutch oven over medium-high heat. Add the onion, peppers, carrots, celery, and teaspoon of salt. Cook until the onion is softened and translucent.
- Add the tomato paste and garlic and cook 2 minutes. Place the short ribs into the pot and toss in the bay leaves and thyme. Pour the wine and broth over the meat. Cover and put into the oven, cook for 4 hours.
- Remove the pot from the oven onto a stovetop burner. Remove the meat and meat to a plate to cool. Skim the fat off the top of the liquid in the pot.
- Turn the burner to simmer, remove bay leaves, and allow the liquid to simmer uncovered while you separate the meat from the bones and fat. Add the meat back to the pot and continue to simmer until reduced slightly, about 10 minutes.
- Salt and pepper to taste and stir in the parsley.
Nutrition Facts : Calories 828.2, Fat 68.9, SaturatedFat 27.8, Cholesterol 129.5, Sodium 431.9, Carbohydrate 14.3, Fiber 3.2, Sugar 6.5, Protein 27.1
CROCK POT BRAISED BEEF SHORT RIBS WITH RED WINE
Steps:
- Gather the ingredients.
- Sprinkle short ribs with salt and pepper.
- Heat vegetable oil in a large skillet or sauté pan over medium heat. Add short ribs and cook for about 10 minutes, turning to brown all sides. Remove to slow cooker insert.
- Add celery, carrots, onion, and garlic to the same skillet. Cook over medium heat, stirring frequently until lightly browned, about 8 to 10 minutes. Add red wine, veal or chicken or veal stock, and thyme. Bring mixture to a full boil.
- Pour hot wine and vegetable mixture over short ribs in slow cooker. Cover and cook on low for 6 to 8 hours, until meat is very tender. Alternatively, cook on high for about 3 to 5 hours.
- Remove short ribs to a serving bowl or platter and keep warm. At this point, they will have separated from the bones, so you can discard the bones.
- Strain cooking liquids and discard the solids. Skim fat from the juices (use a gravy separator if possible). Add juices to a medium saucepan. Bring to a full boil over high heat. Reduce heat to medium, and continue boiling for about 5 minutes, or until reduced by about one-third to one-half. You should have about 2 cups of sauce. Taste sauce and season with salt and freshly ground pepper, as needed.
- Pour sauce over short ribs and serve immediately; or return to the slow cooker and keep warm until serving time.
- Serve with mashed potatoes or a potato gratin, or serve open-faced on toasted sandwich buns with some of the sauce. Enjoy.
Nutrition Facts : Calories 1344 kcal, Carbohydrate 13 g, Cholesterol 387 mg, Fiber 2 g, Protein 101 g, SaturatedFat 39 g, Sodium 442 mg, Sugar 5 g, Fat 92 g, ServingSize 3 to 4 pounds (4 to 6 servings), UnsaturatedFat 0 g
RED WINE-BRAISED SHORT RIBS
Steps:
- Preheat the oven to 425 degrees F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F.
- Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
- Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.
- Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side.
More about "garlic braised short ribs with red wine food"
RED WINE BRAISED SHORT RIBS WITH GARLIC WHIPPED …
From boulderlocavore.com
Ratings 9Category Main CourseCuisine AmericanTotal Time 2 hrs 45 mins
- Place the potatoes and garlic in a large stock pot. Fill with cold water to cover the top of the potatoes by 2 inches. Bring to a boil and cook until the potatoes are done; 20-25 minutes. Drain the potatoes and garlic.
BEET-BRAISED SHORT RIBS RECIPE - ERIN FRENCH | FOOD & WINE
From foodandwine.com
5/5 (1)Total Time 4 hrsServings 8
- Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Season the short ribs with salt and pepper. Cook half of the ribs over moderately high heat, turning occasionally, until browned, about 10 minutes; transfer to a plate. Repeat with the remaining short ribs. Pour off all but 2 tablespoons of fat from the casserole.
- Add the beets, yellow onion, garlic, thyme and bay leaves to the casserole. Season with salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Stir in the red wine, scraping up any browned bits from the bottom of the casserole. Return the ribs to the pot, add the tomatoes and bring to a simmer. Cover and braise in the oven for about 3 hours, until the ribs are very tender. Discard the thyme sprigs and bay leaves and skim off as much fat as possible from the sauce.
- Meanwhile, in a small saucepan, bring the ice wine vinegar and pickling spices to a boil over high heat; add the red onion. Remove from the heat and let stand, tossing occasionally, until tender, about 30 minutes.
- In a large pot, cover the parsnips with 2 inches of cold water, season with salt and bring to a boil over high heat. Reduce the heat and simmer until tender, 15 to 20 minutes; drain and transfer to a food processor. Add the butter and pulse until coarsely pureed. With the machine on, drizzle in the half-and-half; puree until smooth. Season with salt and pepper.
RED WINE BRAISED SHORT RIBS OVER ROASTED GARLIC PARSNIP PURéE
From scrambledchefs.com
Cuisine FrenchTotal Time 5 hrs 30 minsCategory Main DishCalories 1501 per serving
- Slice the tips off 4 of the garlic cloves (in their shells) and then place them onto a piece of tin foil. Drizzle them with the olive oil and sprinkle with a pinch of salt. the cloves up like a package and bake until golden and tender, about 20-22 minutes. To pop out the cloves, gently squeeze them out of their shells once the garlic has cooled. Set the roasted garlic and garlic oil aside.
- In a large pot, cover the parsnips with cold salted water. Bring to a boil over high heat, and then reduce the heat to medium-high and simmer the parsnips until very tender, 18 to 20 minutes. Reserve 1/3 cup of the starchy cooking water and drain the parsnips.
BRAISED SHORT RIBS IN RED WINE RECIPE - FOOD.COM
From food.com
Servings 2-3Total Time 2 hrs 20 minsCategory One Dish MealCalories 1498 per serving
- Using a small dutch oven with tightly fitting lid, brown the short ribs in duck fat or olive oil. Remove from pan.
- Add in chopped celery, carrot, and onion and saute until softened, then add minced garlic. Continue to saute another minute or so, then add in tomato paste and combine well.
BRAISED SHORT RIBS RECIPE | FOOD & WINE
From foodandwine.com
5/5 Category Beef
- In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.
- Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
- Preheat the oven to 350°. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
- Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.
BRAISED SHORT RIBS - LEARN HOW TO MAKE BRAISED SHORT RIBS ...
From willcookforsmiles.com
5/5 (4)Total Time 4 hrs 15 minsCategory Main CourseCalories 932 per serving
- Take short ribs out of the refrigerator and out of the package. Let them rest and warm up on the cutting board, on the counter, for about 30 minutes before cooking.
- Preheat the oven to 325° and remove the middle rack in needed, to be able to fit the Dutch oven.
GARLIC RED WINE BRAISED SHORT RIBS WITH CREME FRAICHE MASH ...
From whatsgabycooking.com
5/5 (4)Estimated Reading Time 5 minsServings 6
- Preheat oven to 350°F. Season short ribs liberally with salt and pepper. Heat oil in a large Le Creuset Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 2 tablespoons 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, 2-3 minutes. Stir in wine, then add short ribs. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
- Cook until short ribs are tender, 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.
- While the short ribs are cooking, prep the potatoes. Peel and dice potatoes, making sure all are in about 1 inch cubes. Place in a large pot and cover with water. Bring to a boil over medium-high heat and then reduce heat to medium low to maintain a rolling boil. Cook until potatoes are fork tender and you can easily pierce them with a fork when touched.
BRAISED SHORT RIBS WITH RED WINE SAUCE - SOUTHERN FOOD AND FUN
From southernfoodandfun.com
4.7/5 (3)Total Time 3 hrs 45 minsCategory BeefCalories 946 per serving
- Heat 2 tablespoons bacon grease or cooking oil in large Dutch oven over medium-high heat. Season one side of ribs with half the salt, pepper and herbs and place in hot grease in small batches, careful not to overcrowd.
- Brown well on all sides and when you flip them, season the other side with remaining salt, pepper and herbs (ration out so that you cover all the ribs). Remove ribs with a slotted spoon and place on a plate while you brown the rest.
- Pour off all but 2 tablespoons fat and add the vegetables, stirring over medium heat until they begin to color and are soft, about ten minutes. Add the wine and stock and bring to a boil.
RED WINE BRAISED BEEF SHORT RIBS - A SASSY SPOON
From asassyspoon.com
4.1/5 (8)Total Time 3 hrsCategory Dinner, Main CourseCalories 641 per serving
- Preheat oven to 350 degrees F. In a Dutch oven, heat oil over medium heat. Season the short ribs with salt and pepper. Place them in the Dutch oven and sear on all sides. Transfer them to a plate. Set aside.
- Add onions and cook for 5 minutes until translucent. Stir in minced garlic and cook for 30 seconds. Stir in red wine, beef stock, tomato paste, smoked paprika, oregano, thyme, and bay leaves. Bring to a boil while deglazing the pan. Place the short ribs back into the Dutch oven. Cover with the lid on and place in the oven.
- Braise in the oven until the meat is fork tender, falling off the bone, about 2 hours. Remove the lid and cook, uncovered, for another 30 minutes. This will help brown the meat and slightly thicken the sauce.
- Remove from the oven. Carefully transfer the short ribs to a plate. Remove as much fat from the sauce as possible. Taste and adjust salt as needed. Serve short ribs with mashed potatoes or risotto. Pour sauce on top. Enjoy!
RED WINE BRAISED BEEF SHORT RIBS WITH ROSEMARY - SWEET2SAVOURY
From sweet2savoury.com
5/5 (1)Calories 888 per servingCategory Main Course
- In a 4 quart dutch oven (or oven proof stock pot), on high heat add olive oil and butter until butter is melted. Sear seasoned short ribs 1 minute on each side in a single layer (3 ribs at a time) until all of the ribs are browned. Set aside.
- Reduce heat to medium high and add sliced onions to sauté for 3 minutes until soft and translucent (not browned). Add minced garlic and stir to combine.
- Pour red wine into pot and scrape any browned bits from bottom of pot with a spatula (or wooden spoon). Bring to a boil on high heat, add brown sugar, stir and reduce heat down to medium. Cook for 5 minutes or until liquid is slightly reduced.
RED WINE BRAISED SHORT RIBS - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
5/5 (11)Total Time 2 hrs 45 minsCategory EntreeCalories 7209 per serving
- Pre-heat your oven to 325F. If the short ribs are not already cut up and are instead in one long 'rib section', cut the short rib into individual sections by cutting through the meat in between each bone.
- Place a cast iron skillet or thick bottomed frying pan on the stove with a splash of oil, and heat it till it's smoking hot. Immediately place the cut up rib sections into the hot oil and sear until golden brown on all sides.
- Once the beef short ribs are fully seared, remove them from the pan and place them in a roasting pan. Add the chopped vegetables to the pan, Sear the vegetables until they too start to brown along the edges.
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5/5 (2)Total Time 4 hrsCategory Dinner, Main DishCalories 544 per serving
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