Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, braised short ribs with red wine. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
The sauce does not taste winey at all, it completely transforms. These Red Wine-Braised Short Ribs are even better when they're allowed to sit overnight. Season short ribs with salt and pepper.
Braised short ribs with red wine is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Braised short ribs with red wine is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have braised short ribs with red wine using 6 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Braised short ribs with red wine:
- Prepare 2 # short ribs
- Take 3 T butter, unsalted, divided
- Get Kosher salt and pepper
- Make ready 1 bottle red wine (Cabernet)
- Take 4 C vegetable stock
- Take 4 garlic cloves, smashed
Use a good quality, dry red wine. Select good meaty short ribs on the bone for the best flavor. Because condensation produces extra moisture, the final liquids are reduced to concentrate the. A long and slow traditional braise leads to perfect beef short ribs while subtle sauce-making tricks deliver the ultimate in red wine sauces.
Instructions to make Braised short ribs with red wine:
- Preheat oven to 350. Pat the ribs dry and season all sides with S&P. Heat 2T butter in a large dutch oven over medium heat. Add the ribs and brown all sides. Put the ribs on a plate. Add the garlic in the pan and stir until soft, about 1 minute (do not burn). Carefully pour in the wine, bring to a boil and cook until reduced to about 1C. Add the ribs and the juices back in to the pot and the stock.
- Reduce the heat to simmer, cover the pot and put it in the oven to braise for 2 1/2 to 3 hours.
- Put the ribs on a plate and tent with foil to keep warm. Strain the braising liquid and put into a saucepan on medium heat. Simmer until thickened, about 10 minutes. Remove from heat and whisk in 1T butter. Transfer to a serving dish and serve.
This recipe is designed to give you the kind of red wine-braised beef short ribs you'd be served at a good restaurant, featuring fork-tender meat that's glazed. Beef Short Ribs and mushrooms are braised in beef stock and red wine for a deep delicious flavor. Cook's Notes for Red Wine Braised Boneless Short Ribs. When it comes to the wine, a dry red wine is where to start. Beyond that, chose the red that you would pick up to drink.
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