Beef Short Ribs Braised In Bbq Red Wine Sauce Recipes

GARLIC BRAISED SHORT RIBS WITH RED WINE

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.

BEEF SHORT RIBS BRAISED IN BBQ RED WINE SAUCE

Steps:

• Preheat the oven to 325°. Mix up the flour and Creole Seasoning. Roll the ribs around in it til they're coated on all sides. Fire up a skillet over medium-high heat and add the oil. Brown the ribs til crusty on all sides, about 5 minutes per side. (If the ribs don't all fit in the pan at once without crowding, do them in batches.) Move the ribs to a baking pan just big enough to hold them close.
• Pour off all but 2 tablespoons of the hot oil from the skillet. Toss in the onions, green peppers, jalapeños, and bay leaves and cook, scraping in all those tasty brown bits clinging to the bottom of the pan. Season with a big pinch of salt and a dash of pepper, and cook til soft and light brown; then add the garlic and cook a minute more.
• Pour in the red wine and let it bubble for 1 minute while scraping the skillet again. Add the Mutha sauce, thyme, and water and simmer for a couple of minutes til blended.
• Douse the ribs with the sauce and cover the pan snugly with foil. Bake for 2 hours. Remove from the oven and uncover. Skim off the fat floating on the surface. Stir up the sauce and taste for seasonings. Give the ribs a flip, cover them up again, and pop them back in the oven for another half hour or so, til they're fork tender. Pull the ribs out of the oven, and fish out and discard the bay leaves. Reduce pan sauce if necessary. Serve each person 2 hot and steamy, well-sauced ribs sprinkled with parsley.

RED WINE-BRAISED BEEF SHORT RIBS

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 BEEF SHORT RIBS

Steps:

• Preheat oven to 350 degrees F.
• Season short ribs on all sides with salt and pepper.
• Heat olive oil in an oven safe 5 quart casserole or Dutch oven over high heat.
• Sear ribs on all sides until browned, about 5 minutes each side.
• Place ribs in a shallow baking dish.
• Reduce heat to medium low and add onions, carrots, celery, ginger and garlic.
• With the back of your knife, smash lemongrass then slice.
• Add to pot.
• Sauté vegetables until soft.
• Add wine and scrape bottom of pot to loosen any brown bits.
• Add tomato paste, diced tomatoes, brown sugar, parsley, stock, and fresh sage sprig.
• Return ribs to pot, cover, and place in oven.
• Cook 1 1/2 hours.
• Remove cover and cook an additional hour in the oven.
• Once the ribs are tender, remove to the baking dish and tent with aluminum foil to keep warm.
• Strain sauce and discard vegetables.
• Cook sauce another 5 minutes to darken and thicken slightly.
• Return ribs, heat and serve with polenta or side dish or your choice.

BRAISED BEEF SHORT-RIBS WITH RED WINE SAUCE

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.

BRAISED SHORT RIBS WITH RED WINE SAUCE

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.