GARLIC BRAISED SHORT RIBS WITH RED WINE
Garlic Braised Short Ribs with Red Wine is a simple beef dish of beef short ribs slowly braised on red wine, celery and carrots inside a Dutch Oven until its fall of the bone.
Provided by Raymund
Categories Main Course
Time 4h45m
Number Of Ingredients 14
Steps:
- Season short ribs with salt and freshly ground black pepper.
- Place a Dutch oven over stove top over high heat, add oil then sear short ribs until golden brown on all side. Remove from Dutch oven then set it aside.
- Reduce the heat to medium, in the same Dutch oven add garlic, cut side down, push to one side.
- Add onions, celery and carrots then sauté until vegetables are soft not browned.
- Add tomato paste, stir to coat vegetables.
- Pour red wine then deglaze the Dutch oven, simmer for 2 minutes then add the beef stock and thyme.
- Place the short ribs then top up with water until meat is submerged in liquid, bring to a boil, cover then transfer to 140C preheated oven and cook for 3 1/2 to 4 hours until beef is fork tender.
- Remove from oven, remove the thyme, season with salt and freshly ground black pepper if needed.
- Garnish with lemon zest and parsley, serve.
BRAISED BEEF SHORT RIBS WITH RED WINE
These Braised Beef Short Ribs are so tender you can eat them with a spoon, with a rich, flavorful sauce that rivals even the finest restaurants.
Provided by Kristy Bernardo
Categories Main Dish
Time 3h30m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°.
- Season the ribs with coarse salt and freshly ground black pepper. Heat the oil in a large Dutch oven over high heat. Brown the short ribs, taking care not to overcrowd your pan (overcrowding will make your ribs steam rather than sear; do in as many batches as necessary to ensure that each rib has a small amount of space around it). Remove the ribs and set them aside.
- Add the onions, carrots, and celery to pot and cook them for a few minutes, stirring them occasionally, until the onions are soft. Scrape the bottom to release any browned bits from searing the meat.
- Sprinkle the flour over the vegetables and add the tomato paste. Str it well and cook a few minutes longer, stirring occasionally. Return the short ribs and any accumulated juices to the pot. Pour in the wine and beef stock (you can add a small amount first then scrape up any remaining bits stuck to the bottom of the pot, then add the rest). Add all the herbs to pot along with the garlic. Bring it to a boil, cover, and transfer it to the oven.
- Cook until the short ribs are tender, about 3 hours (they're ready when they fall apart when you test them). Transfer the short ribs to a platter or a large serving bowl, and tent them with foil.
- Strain the sauce into a gravy strainer and remove the fat from surface. Place the gravy into a saucepan, bring it to a boil and keep it at a strong simmer until it's reduced by 1/3. Season to taste with salt and pepper.
- Serve the ribs over mashed potatoes or creamy polenta and top with gravy. If you're watching your carb intake, mashed cauliflower is also delicious.
Nutrition Facts : Calories 1221 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 340 milligrams cholesterol, Fat 81 grams fat, Fiber 3 grams fiber, Protein 91 grams protein, SaturatedFat 35 grams saturated fat, ServingSize 1, Sodium 547 milligrams sodium, Sugar 4 grams sugar, TransFat 5 grams trans fat, UnsaturatedFat 46 grams unsaturated fat
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 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.
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.
More about "garlic braised short ribs with red wine recipes"
BRAISED BEEF SHORT RIBS IN RED WINE SAUCE
From recipetineats.com
5/5 (179)Total Time 3 hrs 15 minsCategory MainsCalories 545 per serving
- Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 - 7 min in total). Remove and repeat with remaining ribs, then remove.
RED WINE BRAISED SHORT RIBS - ONCE UPON A …
From onceuponachef.com
EASY SHORT RIBS BRAISED IN RED WINE RECIPE
From foodandwine.com
RED WINE-BRAISED SHORT RIBS RECIPE (SLOW COOKER STYLE) - KITCHN
From thekitchn.com
BAREFOOT CONTESSA | RED WINE-BRAISED SHORT RIBS | RECIPES
From barefootcontessa.com
BRAISED SHORT RIBS {DUTCH OVEN OR CROCKPOT} – WELLPLATED.COM
From wellplated.com
WINTER BRAISED SHORT RIBS – RECIPES FOR CLUB + RESORT CHEF
From recipes.clubandresortchef.com
CLASSIC RED WINE BRAISED SHORT RIBS RECIPE - YOUTUBE
From youtube.com
CROCK POT BRAISED BEEF SHORT RIBS WITH RED WINE RECIPE - THE …
From thespruceeats.com
BRAISED SHORT RIBS - DAMN DELICIOUS
From damndelicious.net
RED WINE BEEF SHORT RIBS | RECIPE CART
From getrecipecart.com
INA GARTENS RED WINE BRAISED SHORT RIBS RECIPE BEST RECIPES
From laurent490.dixiesewing.com
RED WINE BRAISED SHORT RIBS - EXTRA TENDER! | THE NOVICE CHEF
From thenovicechefblog.com
TOP 50 BRAISED BEEF SHORT RIBS RECIPES - HIBIKI.DIXIESEWING.COM
From hibiki.dixiesewing.com
SHORT RIBS AND BEANS RECIPE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
RED WINE AND GARLIC BRAISED SHORT RIBS - NINJA TEST KITCHEN
From ninjatestkitchen.com
RED WINE BRAISED SHORT RIBS — KELVIN'S KITCHEN
From kelvinskitchen.com
RED WINE BRAISED SHORT RIBS - SAVVY NANA
From savvynana.com
RED WINE BRAISED SHORT RIBS | DASH OF SAVORY | COOK WITH PASSION ...
From pinterest.ca
RED WINE-BRAISED SHORT RIBS RECIPE | BON APPéTIT
From bonappetit.com
WHAT IS RED WINE-BRAISED BEEF SHORT RIBS? - FOOD05.COM
From food05.com
GARLIC RED WINE BRAISED SHORT RIBS WITH CREME FRAICHE MASH
From whatsgabycooking.com
RECIPE: BRAISED BEEF SHORT RIBS WITH LENTILS - ABC EVERYDAY
From abc.net.au
RED WINE BRAISED SHORT RIBS RECIPE - TOM VALENTI
From foodandwine.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