Red Wine Braised Short Ribs Food

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RED WINE BRAISED SHORT RIBS



Red Wine Braised Short Ribs image

Provided by Claire Robinson

Categories     main-dish

Time 3h35m

Yield 4 servings

Number Of Ingredients 6

4 English cut beef short ribs, trimmed (roughly 8 ounces each)
Kosher salt and freshly cracked black pepper
3 tablespoons unsalted butter, divided
1 bottle full bodied red wine, such as Cabernet
4 cups low-sodium vegetable stock
4 cloves garlic, peeled and smashed

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.

RED WINE-BRAISED SHORT RIBS



Red Wine-Braised Short Ribs image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 11h40m

Yield 4 to 6 servings

Number Of Ingredients 17

3 to 4 pounds bone-in beef short ribs
Kosher salt
Canola oil, as needed
1 sweet onion, cut into large dice
1 medium carrot, cut into large dice
1 stalk celery, cut into large dice
1 head garlic, halved horizontally
4 Roma tomatoes, cut into large dice
One 750-milliliter bottle red wine (Bordeaux or Burgundy)
2 cups chicken stock
2 tablespoons black peppercorns
A few sprigs fresh thyme
A few sprigs fresh rosemary
A few bay leaves
Grits, for serving
Fried shallots, for serving, optional
3 tablespoons chopped chives

Steps:

  • One day before cooking, season the short ribs liberally with salt. Allow the meat to marinate in the refrigerator, uncovered, overnight.
  • The next day, pat the ribs dry with a paper towel. Heat a cast-iron Dutch oven over medium-high to high heat. Add a thin film of canola oil and sear the ribs until brown and crusty, 5 to 8 minutes. Transfer the ribs to a plate to rest.
  • Preheat the oven to 250 degrees F.
  • Drain the scorched oil from the Dutch oven. Add a thin film of fresh canola oil, then add the onion, carrot, celery and garlic. Reduce the heat to medium and sweat the vegetables until translucent, about 5 minutes. Scrape the bottom of the pot with a wooden spoon to loosen the brown bits. Add the tomatoes and continue to cook until the tomatoes begin to soften and break down, 5 to 8 minutes. Add the red wine, chicken stock and peppercorns, then put the ribs back in the pot. Tie the thyme, rosemary and bay leaves in a piece of cheesecloth and add the herb sachet to the pot.
  • Bring the liquid to a simmer. Partially cover the pot to let some of the liquid evaporate and transfer to the oven. Braise the short ribs until they're nearly falling apart, about 3 hours. Serve with grits and fried shallots if desired. Garnish with chives

RED WINE-BRAISED BEEF SHORT RIBS



Red Wine-Braised Beef Short Ribs image

Provided by Kardea Brown

Categories     main-dish

Time 3h50m

Yield 4 to 6 servings

Number Of Ingredients 14

5 pounds bone-in short ribs
1/2 cup all-purpose flour, plus a pinch
Kosher salt and freshly cracked black pepper
2 tablespoons canola oil
3 large carrots
2 celery stalks
1 large white onion
One 6-ounce can tomato paste
2 teaspoons Italian seasoning
One 750-milliliter bottle red wine (use a good-quality wine you would drink)
3 tablespoons sugar
2 cups beef broth
3 cloves garlic, minced
2 bay leaves

Steps:

  • Preheat the oven to 300 degrees F.
  • Season the short ribs generously with the flour, salt and pepper. Heat a large Dutch oven or heavy-bottomed pot over high heat and add the oil. Add the short ribs in batches and brown on all sides, about 3 minutes per side. Transfer the ribs to a plate.
  • Meanwhile, add the carrots, celery and onion to a food processor and pulse until the vegetables are almost a puree, about 30 seconds.
  • Reduce the heat under the pot to medium high, add the vegetable puree and saute, stirring often, until the veggies are softened, about 5 minutes. Add the tomato paste, Italian seasoning and a pinch of flour. Cook, stirring constantly, until the tomato paste darkens slightly, about 3 minutes. Slowly pour in the wine while whisking; whisk until smooth and combined. Add the sugar to the wine. Bring to a boil, reduce to a simmer and cook until the wine is reduced by half, 10 to 15 minutes.
  • Stir in the broth, garlic and bay leaves, bring to a boil, turn off the heat and add the ribs back to the pot. Cover, transfer to the oven and cook until the ribs are tender, about 3 hours. Serve over sweet potato polenta.

RED WINE-BRAISED SHORT RIBS



Red Wine-Braised Short Ribs image

Provided by Ina Garten

Categories     main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 14

5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks
Good olive oil
Kosher salt and freshly ground black pepper
3 cups chopped leeks, white and light green parts (3 leeks)
3 cups chopped celery (5 to 6 ribs)
2 cups chopped yellow onions (2 onions)
2 cups chopped unpeeled carrots (6 carrots)
1 1/2 tablespoons minced garlic (5 cloves)
1 (750-milliliter) bottle Burgundy, Cotes du Rhone, Chianti, or other dry red wine
4 cups beef stock, preferably homemade or College Inn
1 cup canned crushed tomatoes, such as San Marzano
1 (11.2-ounce) bottle Guinness draught stout
6 sprigs fresh thyme, tied with kitchen string
Toasted baguette, for serving

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



Garlic Braised Short Ribs With Red Wine image

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

2 tablespoons vegetable oil
5 pounds bone-in short ribs, at least 1 1/2 inches thick
Kosher salt and freshly ground pepper
2 large heads garlic, halved crosswise
1 medium onion (about 10 ounces), chopped
4 ribs celery (about 8 ounces, chopped
2 medium carrots (about 6 ounces), chopped
3 tablespoons tomato paste
2 cups dry red wine (about half a bottle)
2 cups beef stock or bone broth (use beef bouillon dissolved in water if unavailable; chicken stock will work in a pinch), plus more as needed
4 sprigs thyme
1 cup parsley, coarsely chopped
1/2 cup finely chopped chives
1 tablespoon finely grated lemon zest

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.

WINE BRAISED BONELESS SHORT RIBS



Wine Braised Boneless Short Ribs image

Beef short ribs braised in a big red until tender and juicy. I call for chicken stock because of the quality of store bought beef broth. If you have good quality beef broth, then use it, but store bought broth is usually mostly flavoring and tastes metallic.

Provided by rebecca_wigginshotm

Categories     Meat

Time 2h20m

Yield 1 short rib, 4 serving(s)

Number Of Ingredients 14

4 boneless beef short ribs
1/4 cup flour
2 tablespoons canola oil
1 large onion
1 celery rib
1 large carrot
3 garlic cloves
1 cup wine
1 -2 cup chicken stock
2 tablespoons tomato paste
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
salt and pepper

Steps:

  • Preheat oven to 350°F.
  • Chop onion, celery and carrot into one inch pieces. Mince garlic. Set aside. Dredge beef in flour seasoned with salt and pepper. Shake off extra flour.
  • Heat dutch oven or other oven/stovetop safe deep pan over high heat till hot. Add oil and immediately add beef.
  • Brown beef till all sides are dark golden brown. Remove from pan and add onion, carrot and celery.
  • Reduce heat to medium and add garlic. Sauté till vegetables start to brown.
  • Add wine and reduce by half.
  • Add tomato paste, chicken stock, thyme, rosemary and bay leaf.
  • Return beef to pan, cover tightly and place in oven. Cook for about two hours or until beef is tender but not falling apart.
  • Remove beef and strain vegetables off of sauce. Return liquid to pan and reduce until desired consistency.
  • Season sauce to taste. Serve over spatzle, noodles or polenta. (or whatever else you please).

RED WINE BRAISED SHORT RIBS WITH ROSEMARY



Red Wine Braised Short Ribs with Rosemary image

Beef short ribs are slowly braised in beef stock and red wine for a rich, warming main dish.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 2h25m

Yield 6

Number Of Ingredients 12

5 pounds beef short ribs, cut into serving-sized pieces
Salt and ground black pepper
⅔ cup all-purpose flour
2 tablespoons olive oil
2 large onions, cut in half and sliced
2 tablespoons tomato paste
3 large carrots, peeled and cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
4 cloves garlic, chopped
1 tablespoon chopped fresh rosemary leaves
4 cups Swanson® Beef Stock
1 cup dry red wine

Steps:

  • Season the beef with the salt and black pepper. Coat the beef with half the flour.
  • Heat the oil in an 8-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until well browned on all sides. Remove the beef from the saucepot.
  • Add the onions and tomato paste to the saucepot and cook for 5 minutes, stirring occasionally. Stir in the carrots, celery, chopped garlic and rosemary and cook for 3 minutes. Stir in the stock, wine and remaining flour and heat to a boil. Return the beef to the saucepot. Reduce the heat to low. Cover and cook for 1 hour 30 minutes or until the beef is fork-tender.

Nutrition Facts : Calories 963.6 calories, Carbohydrate 23.2 g, Cholesterol 155.4 mg, Fat 74.3 g, Fiber 2.7 g, Protein 41.1 g, SaturatedFat 30.1 g, Sodium 524.4 mg, Sugar 7 g

EINTOPF (BRAISED SHORT RIBS WITH FENNEL, SQUASH AND SWEET POTATO)



Eintopf (Braised Short Ribs With Fennel, Squash and Sweet Potato) image

There are as many versions of eintopf, a hearty German stew, as there are people who love it. A traditional eintopf may include bratwurst and sauerkraut, but it's how it is cooked that's important (eintopf translates to "one pot"). This particular recipe, made with bone-in short ribs, is braised until the meat melts off the bone. Fennel - fresh bulb and dried seeds - stars in the braise, while the fronds are sliced for garnishing. Every bite of this stew bursts with flavor, and, as is the case with so many one-pot meals, this dish will only improve with time as all the ingredients sit and mingle. Serve this hot off the stove, with some warm crusty bread for dipping. If you plan to save it for later, reserve the fresh greens for stirring in right before serving.

Provided by Yewande Komolafe

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 17

4 pounds meaty, bone-in short ribs, cut into single-bone portions
Salt
1 tablespoon neutral oil, such as grapeseed, canola or vegetable oil
1 small fennel bulb, trimmed and chopped (about 2 1/4 cups), top with fronds separated from bulb and thinly sliced
6 shallots, peeled and halved lengthwise
6 garlic cloves, smashed and peeled
1 teaspoon fennel seeds, crushed
1/2 teaspoon ground turmeric
1 (28-ounce) can whole peeled tomatoes
4 cups chicken stock
1 white sweet potato, such as Japanese sweet potatoes, peeled and cut into 2-inch pieces, or use an orange sweet potato (2 loose cups)
1/2 small butternut squash (about 1 pound 3 ounces), seeds removed, peeled and cut into 2-inch pieces
1 (14 1/2-ounce) can full-fat coconut milk
1 teaspoon freshly ground black pepper
1 (1-inch) piece fresh ginger, scrubbed and grated
4 cups torn or cut fresh greens, such as kale, mature spinach, mustard greens or dandelion greens
Warm crusty bread, for serving

Steps:

  • Season the short ribs with a sprinkle of salt on all sides. Heat the oil in a large Dutch oven set over medium-high. Working in batches if necessary, brown the tops and sides of short ribs, about 3 minutes per side. Transfer to a large plate and repeat the browning process with the remaining ribs.
  • Heat the oven to 350 degrees. Pour off all but 2 tablespoons of fat from the pot. Add the chopped fennel bulb, (reserve the top and fronds for garnish), shallots and garlic to the pot, season with salt, and toss to coat in the pan drippings. Sauté over medium-high heat, stirring frequently until softened, 3 minutes. Add the fennel seeds and turmeric, and cook until fragrant, 1 minute. Add the tomatoes and break apart the whole pieces with a wooden spoon or other cooking utensil. Cook until the tomato juices are thickened, about 6 minutes. Return the browned short ribs, bone side up, to the pot along with any drippings from the plate. Pour in the chicken stock and bring up to a simmer. Cover and transfer pot to the oven. Braise until the meat is tender, but not falling off the bone, about 2 to 2 1/2 hours.
  • Increase the oven temperature to 375 degrees. Transfer the cooked short ribs to a plate. Using a colander or sieve set over a bowl, drain out the vegetable solids from the pot and discard, reserving the liquid broth. Skim off and discard as much oil as you can from the surface of the liquid using a spoon or a ladle. (You should have about 3 to 4 cups of broth.) Return the broth to the pot, add the potato and squash, and pour in the coconut milk. Season to taste with salt and the 1 teaspoon black pepper. Add the ginger and return the short ribs to the pot, nestling the pieces between the vegetables so that the meat is mostly submerged in the liquid. Return the pot to the oven and braise uncovered until the potato and squash are tender, the meat is falling off the bone, and the liquid is slightly reduced, 50 minutes to 1 hour.
  • On the stovetop but off heat, stir in the greens: The heat from the stew should gently wilt the leaves. Top with the thinly sliced fennel top and fronds. Serve hot in bowls with warm crusty bread for dipping.

RED WINE BRAISED SHORT RIB



Red Wine Braised Short Rib image

One of the darlings of the culinary world is the short rib. When you think of a rib, most think of the pork rib, but the beef rib is larger, meatier and if cooked correctly is incredibly tender. It's preparations are endless, it can flavored with an Asian flair, a robust BBQ but this version is a take on the flavors reminiscent of a Grandma's pot roast.

Provided by Thyme Savours

Categories     Meat

Time 3h50m

Yield 4 serving(s)

Number Of Ingredients 13

3 1/4 lbs boneless short ribs
1 shallot
2 large garlic cloves
4 medium carrots
2 sprigs fresh rosemary
1 cup red wine
2 1/2 cups beef broth
1 (8 ounce) package beef gravy
1 teaspoon garlic salt
1 teaspoon italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon pepper
olive oil

Steps:

  • Preparation.
  • Preheat oven to 350 degrees
  • In small bowl, combine the garlic salt, italian seasoning, salt and pepper. Blend well.
  • Apply generously the spice rub ingredients you just prepared to both sides of the short ribs.
  • In oven proof roasting pot, coat bottom of pan with olive oil and brown each side of the rib (approximately 3 minutes per side) on a medium heat cooktop.
  • Remove ribs and set aside
  • Add carrots, onions, garlic and rosemary to same pot that you just browned the ribs in and saute until translucent.
  • Add red wine and 2 Cups of the beef broth and and bring to a boil, then remove from heat.
  • Return ribs to roaster and cover.
  • Place in oven and cook for 3 hours. Periodically check to ensure liquid is still present. If needed, add more beef broth and red wine.
  • After 3 hours, reduce heat to 325 degrees and bake for an additional 30 minutes.
  • Turn oven to 175 degrees and remove 1/2 cup of braising liquid from pan and degrease. An easy method of separating the grease is by adding ice cubes and the grease sticks to the ice cube. Just don't let the ice melt, remove the cubes as you go.
  • In a small pot, on medium heat whisk braising liquid, 1/2 cup beef broth and contents of gravy mix until thickened.
  • Serve short ribs and drizzle sauce to taste.

RED WINE-BRAISED SHORT RIBS



Red Wine-Braised Short Ribs image

Tender wine-braised short ribs are the perfect meal for a chilly fall or winter day. Get the recipe.

Provided by Jenny Rosenstrach

Categories     Herb     Braise     Dinner     Beef Rib     Red Wine     Fall     Winter     Potluck     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 16

5 pound bone-in beef short ribs, cut crosswise into 2" pieces
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 750-milliliter bottle dry red wine (preferably Cabernet Sauvignon)
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock

Steps:

  • Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large 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 3 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 with any accumulated juices. 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. Serve in shallow bowls over mashed potatoes with sauce spooned over.

DELICIOUS BRAISED SHORT RIBS WITH RED WINE GRAVY AND VEGETABLES



Delicious Braised Short Ribs With Red Wine Gravy and Vegetables image

Since I make this without really measuring, I cannot really list the exact amounts that I use, the amounts stated are as close as it gets to what I use when I make this, as long as you do use a minimum of 2 cups red wine all other ingredients really don't have to be exact. I also use this to make shanks and pot roast. Since me family loves spicy, I always add in red pepper flakes, but that is optional. I serve this with hot cooked pasta. If you are making a pot roast with this recipe you will have to adjust the cooking time, coat the roast in seasoned flour and brown on all sides, then continue with the recipe as stated. The short ribs are cooked on top of the stove, but you also can cook it in the oven if desired. Add in some small fresh button mushrooms too!

Provided by Kittencalrecipezazz

Categories     Meat

Time 2h

Yield 4 serving(s)

Number Of Ingredients 17

1/2 cup all-purpose flour
1 teaspoon allspice
2 teaspoons seasoning salt
1/2 teaspoon black pepper (or to taste)
5 -6 lbs short rib of beef
6 tablespoons oil (more if needed)
2 large onions, chopped
2 tablespoons minced fresh garlic
1 tablespoon dried thyme
2 bay leaves
3 -4 carrots, peeled and chopped
2 -3 celery ribs
1 (14 ounce) can diced tomatoes, well drained
3 cups beef broth
2 cups dry red wine (can use about 1/2 cup more wine)
2 tablespoons Worcestershire sauce
salt and pepper

Steps:

  • In a bowl mix together the flour with allspice, seasoning salt and black pepper.
  • Coat the short ribs in the flour mixture to coat on all sides.
  • Heat oil in a large pot or Dutch oven over medium-high heat.
  • Add in the ribs and brown on all sides (this should take about 6-7 minutes).
  • Transfer the ribs to a plate or bowl and reserve 2 tablespoons of the flour mix.
  • Add in more oil to the pot if needed.
  • Add in onions, carrots, celery and thyme; sauté for about 20-25 minutes, or until veggies begin to brown scraping the pot for any browned bits.
  • Add in the fresh garlic the last 5 minutes of cooking.
  • Return the ribs to the pot with any juices from the plate, arranging in a single layer if possible.
  • Add in tomatoes and bay leaves.
  • Add in broth, Worcestershire sauce and wine; bring to a boil.
  • Reduce heat to medium-low, cover pot and simmer for about 1 hour.
  • Uncover the pot, then simmer uncovered for about another 30 minutes, or until the meat is tender, skimming the accumulated fat from top occasionally.
  • If desired, mix the reserved 2 tablespoons of flour with a small amount of cold water to make a paste, and add to the simmering sauce the last 10 minutes of cooking to thicken.
  • Season with salt and pepper.

Nutrition Facts : Calories 2638, Fat 226.9, SaturatedFat 92.4, Cholesterol 430.9, Sodium 1093.1, Carbohydrate 35.3, Fiber 5.2, Sugar 10, Protein 88.1

BRAISED BEEF SHORT RIBS WITH RED WINE.



Braised Beef Short Ribs with Red Wine. image

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

4x250g beef short ribs, seasoned with salt and pepper
2 cloves crushed garlic
2 onions, cut into chunks
2 carrots, cut into chunks
2 stalks celery, cut into chunks
2x400g tin tomatoes
400ml red wine
2tbsp soy sauce
100g olives
2tbsp chopped parsley
2 bay leaves
4-5 sprigs rosemary

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.

WILLIAM SONOMA TAGINE RED WINE-BRAISED SHORT RIBS



William Sonoma Tagine Red Wine-Braised Short Ribs image

Recieved this in a WS magazine and I'm always looking for recipes for my tagine and this one sounds yummy. I often add a bay leaf during the simmering stage for extra flavor. Serve with mashed potatoes

Provided by Bonnie G 2

Categories     Meat

Time 4h15m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

3 tablespoons olive oil
3 3/4 lbs beef short ribs, bone in 6-8 pieces
kosher salt
fresh ground pepper
1 cup all-purpose flour
1 celery rib, cut into 1/4-inch dice
3/4 cup shallot, finely diced
1 tablespoon garlic, minced
3 tablespoons tomato paste
3/4 teaspoon chili, Aleppo crushed
1 teaspoon fresh thyme, chopped
1/2 cup beef broth
3/4 cup red wine

Steps:

  • Soak tagine according to manufacture's instructions.
  • Place tagine on diffuser over medium-high heat; warm 1 tablespoojn oil.
  • Season ribs with salt and pepper.
  • Dredge in flour and shake off excess.
  • Brown half of ribs on all sides, about 10 minutes total;.
  • transfer to plate.
  • Repeat with 1 tablespoon oil and remainng ribs.
  • Reduce heat to medium.
  • Warm 1 tablespoon oil.
  • Cook celery, carrots and shallot 7-8 minutes.
  • Add garlic and tomato paste; cook 1 minute.
  • Add aleppo chili, thyme, broth, wine, salt and pepper; bring to simmer.
  • Return ribs to tagine.
  • Reduce heat to medium-low;.
  • cover and cook, turning ribs occasionally, until tender, 4-5 hours.

Nutrition Facts : Calories 1930.3, Fat 164.7, SaturatedFat 68.5, Cholesterol 323.4, Sodium 434.9, Carbohydrate 33.5, Fiber 1.6, Sugar 2, Protein 66.4

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EASY SHORT RIBS BRAISED IN RED WINE RECIPE | FOOD & WINE
easy-short-ribs-braised-in-red-wine-recipe-food-wine image
Transfer the ribs to a plate and remove the bones. Strain the sauce into a heatproof measuring cup and skim off the fat. Return the sauce to the …
From foodandwine.com
5/5 (541)
Category Beef
Servings 4
Total Time 2 hrs 40 mins
  • In a large, enameled cast-iron casserole, melt the butter. Add the onion, celery and carrot, cover and cook over moderate heat until slightly softened, about 5 minutes. Uncover and cook until the vegetables are lightly browned, about 3 minutes longer. Stir in the tomato paste. Add the flour and cook for 1 minute, stirring. Add the wine and veal stock and bring to a simmer.
  • Meanwhile, heat the oil in a large skillet until shimmering. Season the ribs with salt and pepper, add them to the pan and cook over moderately high heat, turning, until they are well browned, about 15 minutes.
  • Transfer the short ribs to the casserole. Partially cover and cook over moderately low heat until very tender, about 2 hours.
  • Transfer the ribs to a plate and remove the bones. Strain the sauce into a heatproof measuring cup and skim off the fat. Return the sauce to the casserole and boil until reduced to 2 cups, 10 minutes. Return the meat to the sauce and simmer over low heat until heated through. Serve the ribs with egg noodles.


RED WINE BRAISED SHORT RIBS RECIPE - TOM VALENTI | FOOD …
Add the celery, carrot and onion to the casserole and cook over moderate heat until softened, about 7 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes.
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5/5
Servings 4
  • Preheat the oven to 325°. Heat 2 tablespoons of the olive oil in a large enameled cast-iron casserole. Season the ribs with salt and pepper. Add half of the short ribs to the casserole and cook over moderately high heat until browned, about 6 minutes. Transfer the ribs to a plate. Repeat with the remaining oil and ribs.
  • Add the celery, carrot and onion to the casserole and cook over moderate heat until softened, about 7 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the thyme sprigs, anchovies, bay leaf and garlic and cook, stirring, for 2 minutes. Add the stock, wine and vinegar and bring to a boil. Return the short ribs to the casserole, then cover them and braise in the oven until the meat is very tender, about 3 hours.
  • Transfer the ribs to a platter. Strain the braising liquid, pressing hard on the solids; skim the fat. Season with salt and pepper. Serve half of the ribs with some of the sauce. Reserve the rest in the remaining sauce for sandwiches.


RED WINE-BRAISED SHORT RIBS | RECIPE | RIB RECIPES ...
Red Wine Braised Short Ribs with Horseradish Cream Calling all short-rib lovers: This recipe changes everything. A full-bodied wine and Progresso™ beef flavored broth gives the ribs their irresistible flavor, while the horseradish sauce takes it to a whole new level.
From pinterest.com


RED WINE BRAISED SHORT RIBS RECIPE - MASHED.COM
Directions. Preheat the oven to 350 degrees Fahrenheit. Tie the parsley, rosemary, and oregano together in a bundle with butcher's twine. Sprinkle the short ribs with salt and pepper, coating all sides. Heat the avocado oil in a braising pan or large Dutch oven over medium-high heat.
From mashed.com


RED WINE BRAISED BONELESS SHORT RIBS - SEASONS AND SUPPERS
In a Dutch oven or large, oven-safe pot with a lid, heat oil over medium-high heat. Add short ribs and sear on all sides until golden. Remove from pot to a plate. Remove most of the oil from the pot. Add the diced carrots and onions and cook, stirring, over medium heat until the onions are softened, about 5 minutes.
From seasonsandsuppers.ca


RED WINE BRAISED SHORT RIBS - WAVES IN THE KITCHEN
brown the meat. add the aromatic veggies. add the braising liquid. cook gently in oven for a few hours until tender. once the short ribs are fork tender, remove from pot. strain sauce and pour it back in the pot. add 2 secret ingredients and reduce sauce. taste sauce and adjust seasoning. place short ribs back in.
From wavesinthekitchen.com


RED WINE-BRAISED SHORT RIBS - CHEF MICHAEL SMITH
16 beef short ribs, each about 2-3 inches long 4 onions, peeled and chopped 2 stalks celery, chopped 2 large carrots, peeled and chopped 1 whole head garlic cloves, peeled 1 full bottle big, beefy red wine (such as a Cabernet Sauvignon, Shiraz/Syrah, Zinfandel) a bunch fresh rosemary a few bay lea a sprinkle or two sea salt and freshly ground ...
From chefmichaelsmith.com


SHORT RIBS - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
Braised Short Ribs | Williams Sonoma great www.williams-sonoma.com. Rectangular pieces of beef that are usually taken from the chuck section, short ribs are tough cuts of meat that become fork-tender with braising. Here, we prepare the ribs in a slow cooker, where they braise for hours in red wine and beef stock seasoned with aromatic herbs. Serve with Herbed Spaetzle, which …
From therecipes.info


RED WINE BRAISED SHORT RIBS - EARTH, FOOD, AND FIRE
Place the roasting pan in the oven and braise for 2.5 hours. Check the red wine braised short ribs once done to make sure the meat will easily fall of the bone. Remove the braised ribs from the liquid, and set aside. Strain the liquid from the pan, and thicken it on the stove top with a cornstarch or flour slurry.
From earthfoodandfire.com


RED WINE BRAISED SHORT RIBS - FOOD IS LOVE MADE EDIBLE
Bring wine to a boil and cook for 5 minutes and then turn off heat. Stir in broth, thyme, rosemary, and bay leaves. Add the short ribs and bacon back to the dutch oven. You can add more stock if need be to cover the short ribs. Cover the dutch and place it in the preheated oven. Cook short ribs for 2 hours at 350ºF. Reduce heat to 325ºF and ...
From foodislovemadeedible.com


RED WINE BRAISED SHORT RIBS - ONCE UPON A CHEF
Season the short ribs all over with salt and pepper. Heat 1 tablespoon of the oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering. Add half of the short ribs and cook, without moving, until well browned on one side only, 3 to 5 minutes. Transfer the beef to a large plate.
From onceuponachef.com


BEST RED WINE BRAISED SHORT RIBS - GOOD FOOD BADDIE
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.
From goodfoodbaddie.com


RED WINE-BRAISED SHORT RIBS RECIPE | BON APPéTIT
Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a ...
From bonappetit.com


BRAISED BEEF SHORT RIBS (WITHOUT RED WINE) - NKECHI AJAEROH
HOW MAKE BRAISED BEEF SHORT RIBS WITHOUT RED WINE: Wash and clean the meat; dry with a paper towel. Season with salt, black pepper, ½ teaspoon bullion seasoning, a dash of dry thyme, and powdered curry. Place a pan on the stove, add about 2 tablespoons olive oil. Allow to heat up and gently place the short ribs.
From nkechiajaeroh.com


THE BEST BRAISED SHORT RIBS | FOODIECRUSH.COM
Red Wine Braised Short Ribs. Like my grandma’s Baked Country Style BBQ Spare Ribs recipe, beef short ribs are the ultimate fall-off-the-bone, lazy day Sunday dinner comfort food.Beef short ribs are known for their savory decadence and deliciousness, glam enough for company, but homey enough for an easy dinner in.
From foodiecrush.com


BRAISED BEEF SHORT RIBS IN RED WINE SAUCE | RECIPETIN EATS
How to make Braised Beef Short Ribs with Red Wine Sauce. 1. Brown – As with most slow cooked dishes like Beef Stew and Pot Roast, we start by aggressively browning the beef short ribs. This is where we get a ton of flavour on both the beef and in the sauce (from the brown stuff – fond – left on the base of the pot). 2. Soffrito – After that, we slowly sauté garlic, …
From recipetineats.com


RED WINE BRAISED SHORT RIB AND PARSNIP POTATO MASH - THE ...
The red wine is the star of this entreée as it is what helps get the short ribs so tender and brings a beautiful flavor to the sauce — and one bottle leaves about 1 glass left for you to enjoy while the short ribs bake, so be sure to grab extra for your guests. This Red Wine Braised Short Rib with Parsnip Potato Puree will leave your guests full + impressed — a win …
From thedefineddish.com


BRAISED SHORT RIBS WITH RED WINE SAUCE - BEEF
Heat oil in large stockpot over medium heat until hot. Brown beef Short Ribs on all sides. Season with salt and pepper as desired. Add broth, 1 cup wine, onions, garlic and thyme to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 …
From beefitswhatsfordinner.com


RED WINE BRAISED SHORT RIBS WITH RISOTTO - SIMPLY DELICIOUS
These red wine braised short ribs flavored with garlic and rosemary are soft, unctuous and truly delicious. I love serving the soft ribs on creamy risotto for the perfect comforting meal but polenta or mashed potatoes will be equally tasty. This is a great weekend recipe and perfect if you want to serve something comforting but a little fancy.
From simply-delicious-food.com


RED WINE BRAISED SHORT RIBS - LIFEHACKSBUDDY
These red wine braised short ribs always hit the spot for a savory, ultra-comforting meal. All you have to do is sear them, braise them with some veggies, broth, and of course a little red wine, and a couple of hours later you’ll have the most succulent, tender, fall-of-the-bone meat. The Best Braised Beef Short Ribs . Just imagine taking a bite of tenderized, braised …
From lifehacksbuddy.com


BRAISED SHORT RIBS IN RED WINE RECIPE - FOOD.COM
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. Add 1 tablespoon of flour and stir well, allowing flour ...
From food.com


RED WINE BRAISED SHORT RIBS - NEIGHBORFOOD
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.
From neighborfoodblog.com


SECRET RECIPE CLUB: RED WINE BRAISED SHORT RIBS - CRUMB: A ...
Instructions. Meanwhile, in a large mixing bowl, season the short ribs with salt and pepper, then add flour and toss until coated on all sides. In a large heavy-bottomed Dutch oven set over medium-high heat, heat the olive oil. Add bacon and fry until crisp, about 5-7 minutes. Using a slotted spoon, remove from pan and set aside.
From crumbblog.com


SHORT RIBS WITH PAPPARDELLE - THE BEST RAGU EVER - SIP AND ...
Short ribs with pappardelle is the ultimate comfort food that is perfect for cooler nights when all you want to do is cozy up with a warm bowl of pasta. Beef short ribs are braised in a tomato and red wine sauce then tossed with pappardelle ribbons and topped with Parmigiano Reggiano. This is the ragu to end all other ragus.
From sipandfeast.com


RED WINE BRAISED SHORT RIBS WITH MUSHROOMS - COOKING CHAT
Red Wine Braised Short Ribs with Mushrooms: Beef short ribs slowly braised in red wine until they are melt-in-your-mouth tender, finished with mushrooms for a delicious cold weather dinner. Originally published in December 2014, we updated based on a February 2020 remake of this red wine braised short ribs.
From cookingchatfood.com


RED WINE BRAISED SHORT RIBS - COOKING WITH ROCCO
Deglaze the pan with the vinegar and red wine. Increase the heat to medium and gently simmer the liquid until the wine reduces by a little more than half (about 10 minutes). Once the wine reduces, stir in the beef broth and add the fresh oregano. There should be enough liquid so the short ribs are at least 2/3 submerged.
From cookingwithrocco.com


BRAISED SHORT RIBS WITH RED WINE SAUCE - SOUTHERN FOOD AND FUN
1 ½ cups good dry red wine. 1 ½ cups beef stock. 3 bay leaves. Preheat oven to 350°. 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. Place the beef short ribs in hot grease in small batches, careful not to overcrowd.
From southernfoodandfun.com


RED WINE BRAISED SHORT RIBS RECIPE - KENDELLKREATIONS
Braising the Short Ribs in Red Wine. The secret to decadent and flavor-filled short ribs is building in layers of flavor that compliment the stewed meat. Begin with a traditional mirepoix (aka carrots, onion, and celery). After searing the short ribs, cook the vegetables down in all the delicious fat that is released from them.
From kendellkreations.com


BRAISED SHORT RIBS RECIPE - FOOD & WINE
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.
From foodandwine.com


RED WINE BRAISED SHORT RIBS {FALL-APART TENDER ...
Bring to a simmer, then transfer the short ribs to the oven. Bake the red wine braised short ribs covered at 325 degrees F for 1 hour. Remove the lid, then bake for another hour. Transfer the short ribs to a plate. Remove any bones and the thyme bundle from the pot, then place the pot on the stove and let simmer.
From wellplated.com


RED WINE BRAISED SHORT RIBS - BEEF RECIPES - LGCM
Pour in wine then add the short ribs and any juices from the plate. Add beef broth until the short ribs are almost covered with liquid, but not entirely covered. Bring the mixture to a simmer, and then add the herbs and bay leaf. Cover and move to an oven preheated to 350ºF. Cook for 2.5 hours until the short ribs are tender, but not falling ...
From lakegenevacountrymeats.com


BRAISED SHORT RIBS - FOOD & WINE
This twist on the British Sunday Roast swaps tender, red-wine-braised short ribs and a root vegetable mash for the traditional roast beef and potatoes. 1 of 13 View All
From foodandwine.com


RED WINE BRAISED SHORT RIBS - DOWNSHIFTOLOGY
These red wine braised short ribs always hit the spot for a savory, ultra-comforting meal. All you have to do is sear them, braise them with some veggies, broth, and of course a little red wine, and a couple of hours later you’ll have the most succulent, tender, fall-of-the-bone meat. The Best Braised Beef Short Ribs . Just imagine taking a bite of tenderized, braised …
From downshiftology.com


RED WINE BRAISED BEEF SHORT RIBS - A SASSY SPOON
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.
From asassyspoon.com


SLOW COOKER RED WINE BRAISED SHORT RIBS {BONELESS} | FOOD ...
3.5 lbs boneless short ribs I like to buy at costco 1 1/2 tsp minced garlic about 5-6 cloves 2 tbsp tomato paste 1 tbsp olive oil 1 1/2 tsp salt 3 tbsp coconut aminos or soy sauce 1 cup red wine Rosemary & Thyme - optional I like to throw in a few sprigs if both for the earthiness but they can easily be omitted Serving Suggestion: we love it with a thick pasta (1/2 - 1lb) such as …
From foodplaygo.com


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