Beef Short Ribs In Cinnamon Red Wine Sauce Recipes

BEEF SHORT RIBS IN CINNAMON & RED WINE SAUCE

Steps:

• In a large, heavy saucepan with fitted lid, melt the ghee on medium to high heat.
• Add the cooking oil and the cumin seeds.
• Let the seeds sizzle for 30 seconds.
• Smell the cinnamon bark before adding to the pot.
• If it's very strong, break the bark in ½ and only use half.
• If it's not strong enough, add ½ bark.
• Add the onions& sauté until the onions are medium brown in colour.
• Smell for the cinnamon throughout the cooking process.
• You should smell a mild cinnamon flavour instead of a strong one.
• If cinnamon is the only spice you smell, take out the bark and continue cooking the curry.
• Add the garlic and continue to sauté until garlic is golden brown and onions are a darker brown.
• The darker you sauté the onions without letting them burn, the richer the onion flavour will be in this dish.
• Temporarily lower the heat and add the tomatoes and all of the remaining spices.
• Once you stir the powdered spices in the tomatoes, increase the heat back to medium.
• Stir regularly and continue cooking the spices until the oil/ghee separates from the tomatoes.
• This will take about 10 to 15 minutes.
• If at any time the onions or tomato spice mixture begins to stick to the bottom of the pan or looks like it's about to burn, either lower the heat or add 1 tablespoon of oil or ghee.
• Do not add water.
• This is meant to be a rich curry.
• Stir in the stock and red wine and bring to a boil.
• Reduce heat to low.
• Cover and simmer for 15 minutes or until the oil/ghee separates from the stock and rises to the top, stirring occasionally.
• Add the short ribs and stir well.
• Bring back to a boil.
• Reduce heat to low.
• Cover and simmer the short ribs until the meat completely separates from the bone.
• This will take approximately 4 hours and you will need to stir occasionally.

SLOW-COOKED BEEF SHORT RIBS WITH RED WINE SAUCE

Steps:

• Mix flour, salt & pepper. Coat ribs with the mixture.
• In a large skillet, heat olive oil over med-high heat and brown the short ribs on all sides.
• In a crock pot, combine onions, 1 cup of red wine, chili sauce, brown sugar, vinegar, Worcestershire, dry mustard & chili powder. Add ribs to the mixture.
• Cover & cook on low for 6 hours.
• Remove ribs to a platter and keep warm.
• Turn crockpot to high and add remaining flour and red wine. Cook 10 minutes or until thoroughly combined and sauce has thickened.
• Pour sauce over ribs and serve immediately!

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.