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.
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 BEEF SHORT RIBS WITH RED WINE.
This is a perfect cut of meat to cope with big flavours and being slow cooked.
Provided by ElleJohnson
Time 3h15m
Yield Serves 6
Number Of Ingredients 12
Steps:
- In a large ovenproof casserole pan with, a tablespoon of vegetable oil, brown the ribs. Turning occasionally until the meat pieces are browned. Remove from the pan and leave aside.
- Wipe the pan clean, add another tablespoon of oil, fry the onions with carrots, garlic, celery stalks and salt/pepper. Cook, stirring until the vegetables have taken on colour. Add beef ribs along with tomatoes, red wine, soy sauce, olives and the herbs.
- Cook in 150c fan forced oven for about 3 hours or until the meat is falling off the bone. Turn the ribs half way through cooking. Serve with pasta or mashed potatoes.
BRAISED SHORT RIBS WITH RED WINE SAUCE
Although this may seem like a lengthy process, all of the work is done in advance. The end result is delicious comfort food. I serve garlic mashed potatoes and whatever vege is fresh at the time.
Provided by Normaone
Categories Meat
Time 4h45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 500^F.
- Line a large baking sheet with foil.
- Generously season ribs and arrange in a single layer on baking sheet.
- Roast until brown, about 25 minutes.
- Reduce temperature to 325^F.
- Place ribs in a large heavy oven-proof pot.
- Add tomatoes with juice, and next 8 ingredients.
- Add wine and enough water to cover.
- Tightly cover pot and cook in oven until meat is very tender, about 2 hours and 40 minutes.
- Cool and refrigerate overnight.
- Remove any fat from surface and transfer ribs to a 13x9x2 inch baking pan.
- Strain liquid and return ot pot.
- Boil until liquid has reduced to 1 cup, skimming any foam that appears, about 50 minutes.
- Season to taste.
- Preheat oven to 325^F.
- Pour sauce over ribs.
- Cover pan with foil and bake until ribs are heated through, about 25 minutes.
- Transfer ribs to a serving platter and spoon sauce over.
- Serve.
Nutrition Facts : Calories 1542.7, Fat 117.5, SaturatedFat 50.9, Cholesterol 245, Sodium 730.1, Carbohydrate 37, Fiber 7.6, Sugar 17.3, Protein 50.3
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
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BRAISED BEEF SHORT RIBS IN RED WINE SAUCE - RECIPETIN EATS
From recipetineats.com
5/5 (164)Total Time 3 hrs 15 minsCategory MainsCalories 545 per serving
- Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 - 7 min in total). Remove and repeat with remaining ribs, then remove.
SLOW COOKER RED WINE BRAISED SHORT RIB PASTA.
From halfbakedharvest.com
3.8/5 Total Time 6 hrs 20 minsServings 6Calories 620 per serving
- 1. In the bowl of your slow cooker, combine the wine, 2 cups water, the tomato paste, onion, garlic, allspice, and bay leaves. Season heavily with salt and pepper. 2. Season the short ribs or chicken with salt and pepper. In a large skillet, cook the bacon until crisp. Remove from the skillet, drain excess grease. Add the bacon to the slow cooker. Going back to the same skillet, sear the ribs on both sides over medium-high heat. Transfer the ribs to the slow cooker. Gently toss everything to combine. Add the parmesan rind. Cover and cook on low for 6-8 hours or on high for 4-6 hours. 3. Just before serving, bring a large pot of salted water to a boil. Boil the pasta according to package directions, until al dente. Reserve 1 cup cooking water, then drain4. Remove the bay leaves and parmesan rind. Shred the meat, discard the bones, and toss the meat with the sauce. If needed, thin the sauce with pasta cooking water. Serve the sauce over pasta. Top with lots of parmesan and fresh basil. E
- 1. In the bowl of your Instant Pot, combine the wine, 2 cups water, the tomato paste, onion, garlic, allspice, and bay leaves. Season heavily with salt and pepper. 2. Season the short ribs or chicken with salt and pepper. In a large skillet, cook the bacon until crisp. Remove from the skillet, drain excess grease. Add the bacon to the Instant Pot. Going back to the same skillet, sear the ribs on both sides over medium-high heat. Transfer the ribs to the Instant Pot. Gently toss everything to combine. Add the parmesan rind. Seal the lid and cook on high pressure for 40 minutes.3. Once done cooking, use the natural or quick release function. Finish as directed above from step 3 on.
- 1. Season the short ribs or chicken with salt and pepper. In a large Dutch oven, cook the bacon until crisp. Push the bacon to the side, add the ribs sear on both sides over medium-high heat. Drain off excess grease. 2. Add the in the wine, 2 cups water, the tomato paste, onion, garlic, allspice, and bay leaves. Season heavily with salt and pepper. Gently toss everything to combine. Add the parmesan rind. Cover and cook on low for 3-4 hours, stirring every hour until the meat is tender and falling off the bone. If needed, add water throughout cooking to keep the ribs mostly covered. 3. Finish as directed above from step 3 on.
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