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Red Wine-Braised Short Ribs
Red Wine-Braised Short Ribs

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We hope you got benefit from reading it, now let’s go back to red wine-braised short ribs recipe. To make red wine-braised short ribs you only need 17 ingredients and 10 steps. Here is how you do it.

The ingredients needed to make Red Wine-Braised Short Ribs:
  1. Get 5 lbs bone in Beef Short Ribs, 2-inch pieces
  2. Provide 3 tbsp Vegetable Oil
  3. Take 3 tbsp All-Purpose Flour
  4. Use 1 tbsp Tomato Paste
  5. Prepare 1 bottle (750 ml) Dry Red Wine (preferably Cabernet Sauvignon)
  6. Take 4 cups Beef Stock
  7. Take 4 tsp Beef Bouillon Powder
  8. Provide 1 Garlic (whole head), halved crosswise
  9. Take 3 medium Onions, chopped
  10. Take 3 medium Carrots, peeled, chopped
  11. Prepare 3 Celery Stalks, chopped
  12. Prepare 2 fresh or dried Bay Leaves
  13. Get 10 sprigs Parsley
  14. Use 8 sprigs Thyme
  15. Provide 4 sprigs Oregano
  16. Get 2 sprigs Rosemary
  17. Take Kosher Salt and Ground Black Pepper
Steps to make Red Wine-Braised Short Ribs:
  1. Season short ribs with salt and pepper on all sides.
  2. Heat oil in a large Dutch oven over medium-high heat.
  3. Working in batches, brown short ribs on all sides, about 8 mins per batch.
  4. Transfer short ribs onto a plate. Pour off all but 3 tablespoons of drippings from pot.
  5. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.
  6. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, about 2-3 minutes.
  7. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.
  8. Preheat oven to 350 degrees. Add all herbs to pot along with the garlic. Stir in stock. Bring to a boil, cover, and transfer to the oven.
  9. Cook until short ribs are tender, about 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard.
  10. Season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes or rice; whichever your preference, with sauce spooned over them.

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