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.
RED WINE-BRAISED BEEF SHORT RIBS
Provided by Kardea Brown
Categories main-dish
Time 3h50m
Yield 4 to 6 servings
Number Of Ingredients 14
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
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.
WINE-BRAISED SHORT RIBS FOR TWO
Steps:
- Preheat the oven to 300 F.
- Salt the short ribs liberally on all sides. Coat the bottom of a medium-sized ovenproof Dutch oven with oil and heat over medium-high heat. When the oil shimmers, add the ribs in a single layer without crowding. Brown on all sides (as best you can). Remove and set aside.
- Add the onion and diced carrot (reserve the other carrot) to the pan and cook, stirring, until the onion pieces separate and the vegetables begin to soften. Add the garlic and cook for another minute.
- Stir in the tomato paste and cook for a few minutes, until the paste begins to brown slightly. Add the wine and stir, scraping the bottom of the pan to dissolve the browned fond. Bring to a boil and cook for a minute or so, then add the beef stock and bay leaf. Add the ribs; the meat should be mostly but not completely submerged. If the liquid level doesn't come about two-thirds of the way up the ribs, add more beef stock.
- Cover the dutch oven and place in the oven. Cook for about 90 minutes, or until the meat is tender and is pulling away from the bones (depending on the size of the ribs and your oven, this can take longer. Be patient.) If some or all of the meat falls off the bones completely, don't worry.
- When the ribs are is done, remove from the sauce and keep them warm in a warming drawer or low oven. Strain the sauce mixture through a coarse strainer into a fat separator and discard the solids. When the fat has separated, pour the sauce back into the pan. If you don't have a fat separator, remove the meat, strain the sauce and let it sauce cool until any fat has risen to the top. Remove as much fat as possible with a spoon or use paper towels to blot it off, then return the sauce to the pan. Note: If you like, you can make the dish to this point and refrigerate overnight before finishing. Don't worry about removing the fat from the sauce; just refrigerate the sauce and meat separately and remove the layer of fat from the sauce before continuing.
- Over medium-high heat, bring the sauce to a boil. Reduce the heat, keeping the sauce barely boiling. Add the sliced carrot and pearl onions and cook about 6 minutes or until carrots are just tender. If necessary, continue to boil the sauce until it thickens to the consistency of gravy. Add a few grinds of black pepper, and if the sauce is too acidic the brown sugar. Turn the heat down, so the sauce is barely simmering. (*If you've refrigerated the meat and sauce overnight, add the ribs back to the sauce at this point and heat for 7 to 8 minutes before continuing with the final step.)
- About 5 minutes before serving, add the ribs and mushrooms to the sauce to heat through. Serve over mashed potatoes, grits or noodles.
Nutrition Facts : Calories 1601 kcal, Carbohydrate 20 g, Cholesterol 453 mg, Fiber 4 g, Protein 120 g, SaturatedFat 46 g, Sodium 1872 mg, Sugar 8 g, Fat 110 g, ServingSize 2 servings, UnsaturatedFat 0 g
TENDER RED WINE BRAISED SHORT RIBS
Tender, flavorful and absolutely delicious, this is a great dish to serve at your next dinner party. VIDEO https://youtu.be/LSn2ohAMGRQ
Provided by CLUBFOODY
Categories Meat
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Generously season the short ribs on all sides with salt and pepper; set aside about 15 minutes.
- In a baking pan over medium-high heat, add oil and when hot, add the seasoned meat, fat side down, and brown on all sides including the ends, about 7 to 10 minutes. Transfer the short ribs to a plate and set aside.
- Reduce the heat to medium, add onions and carrots; sauté for 5 minutes. Halfway through cooking, add clarified butter.
- Add garlic and sauté for 30 seconds. Add tomato paste and stir to coat.
- Pour in the wine, stir to deglaze and bring to a boil. Cook until the liquid is reduced by half, about 10 minutes.
- Preheat oven to 300ºF/150ºF.
- Add the beef broth, thyme, rosemary, brown sugar, cayenne pepper, salt and black pepper; stir well.
- Return the meat to the pan, bone side up, including any accumulated juices. Spoon the sauce over the ribs to prevent them from drying out and bring the mixture to a simmer.
- Cover the pan tightly with foil and transfer it to the preheated oven. Cook for 1:30 hours until the ribs are fork-tender or the internal temperature reaches between 200ºF to 205ºF.
- Remove from the heat and transfer the meat to a plate while making the gravy.
- Remove and discard the sprigs including any bones left in the pan. Skim off any excess fat and discard it.
- To serve, place ribs along with carrots on mashed potatoes or polenta and spoon the gravy on top.
Nutrition Facts : Calories 2596.1, Fat 219.2, SaturatedFat 92.8, Cholesterol 439.3, Sodium 982.5, Carbohydrate 33, Fiber 4.5, Sugar 13.7, Protein 84.7
RED WINE BRAISED SHORT RIB
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
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.
More about "wine braised short ribs for two food"
EASY SHORT RIBS BRAISED IN RED WINE RECIPE
From foodandwine.com
5/5 (541)Category BeefServings 4Total 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.
BRAISED SHORT RIBS RECIPE - FOOD & WINE
From foodandwine.com
5/5 (16)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 - FOOD & WINE
From foodandwine.com
BRAISED SHORT RIBS WITH RED WINE SAUCE - SOUTHERN …
From southernfoodandfun.com
SHORT RIBS FOR TWO - BALISTRERI VINEYARDS
From balistreriwine.com
[HOMEMADE] BRAISED RED WINE BEEF SHORT RIBS : FOOD
From reddit.com
WINE-BRAISED SHORT RIBS FOR TWO RECIPE - FOOD NEWS
From foodnewsnews.com
SLOW BRAISED SHORT RIBS IN RED WINE - FOODNESS GRACIOUS
From foodnessgracious.com
PERFECT COMFORT FOOD – RED WINE BRAISED SHORT RIBS - SWEETREHAB
From sweetrehab.ca
BRAISED SHORT RIBS FOR TWO RECIPE - FOOD NEWS
From foodnewsnews.com
RED WINE BRAISED BEEF SHORT RIBS | FOODTALK
From foodtalkdaily.com
BRAISED RED WINE BEEF SHORT RIBS : FOODPORN - REDDIT.COM
From reddit.com
RED WINE BRAISED BEEF SHORT RIBS KIT FOR 2-4 - GOLDBELLY
From goldbelly.com
BEST RED WINE BRAISED SHORT RIBS + VIDEO - GOOD FOOD BADDIE
From goodfoodbaddie.com
WHY BRAISED SHORT RIBS ARE SO MUCH BETTER AT A RESTAURANT
From tastingtable.com
RECIPE: WINE-BRAISED BEEF SHORT RIBS - FOOD & WINE CHRONICLES
From foodandwinechronicles.com
BEER-BRAISED SHORT RIBS PIONEER WOMAN - ALEX BECKER MARKETING
From alexbecker.org
RED WINE-BRAISED SHORT RIBS - GOOD FOOD BADDIE
From goodfoodbaddie.com
BRAISED RED WINE BEEF SHORT RIBS - 9GAG
From 9gag.com
MISO BRAISED SHORT RIBS - KWOKSPOTS
From kwokspots.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love