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.
GARLIC BRAISED SHORT RIBS WITH RED WINE
If you weren't already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that's your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.
Provided by Alison Roman
Categories meat, soups and stews, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 14
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.
RED WINE BRAISED SHORT RIBS WITH SMASHED FALL VEGETABLES
Short ribs, aromatic vegetables and herbs braise in wine-infused sauce until the meat nearly falls off the bone, and is served with a smashing combination of mixed fall vegetables.
Yield Serves 6
Number Of Ingredients 17
Steps:
- Coat the ribs with the flour.
- Heat the oil in an 8-quart saucepot over medium-high heat. Add the ribs in 2 batches and cook until they're well browned on all sides. Remove the ribs from the saucepot.
- Add the onions to the saucepot and cook for 5 minutes. Stir in the carrots, celery, chopped garlic and rosemary and cook for 3 minutes. Stir in the beef broth and wine. Return the ribs to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour or until the ribs are fork-tender.
- Heat the vegetable broth, squash, sweet potato, turnips, parsnips, Spanish onion and garlic cloves in a 4-quart saucepan over high heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the vegetables are tender. Drain the vegetables well in a colander, reserving the cooking liquid.
- Mash the vegetables with 1/2 cup cooking liquid. Add additional cooking liquid, if needed, until the vegetables are the desired consistency. Serve the vegetables with the ribs.
- With Swanson Beef Broth:
- Serving size 1 serving;
- Calories 547;
- Total Fat 21g;
- Saturated Fat 8g;
- Cholesterol 94mg;
- Sodium 1059mg;
- Total Carbohydrate 45g;
- Dietary Fiber 8g;
- Protein 37g
RED WINE BRAISED SHORT RIBS WITH SMASHED FALL VEGETABLES
Beef short ribs, aromatic vegetables and fresh herbs simmer in broth and red wine until the meat is tender and nearly falling off the bone. Mashed root vegetables compete this cool weather meal.
Provided by Allrecipes Member
Time 2h25m
Yield 6
Number Of Ingredients 17
Steps:
- Coat the ribs with the flour and seasonings as desired.
- Heat the oil in an 8-quart saucepot over medium-high heat. Add the ribs in 2 batches and cook until they're well browned on all sides. Remove the ribs with a slotted spoon and set them aside.
- Add the onions to the pot and cook for 5 minutes. Add the carrots, celery, garlic and rosemary. Cook for 3 minutes. Add the beef broth and wine. Return the beef to the pot. Heat to a boil. Reduce the heat to low. Cover and cook for 1 to 1 1/2 hours, or until the meat is very tender.
- While the ribs are cooking, prepare the smashed vegetables: Place vegetable broth, squash, sweet potato, turnips, parsnips, onion and garlic in a 4-quart saucepot over high heat. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the vegetables are tender. Drain vegetables, reserving the liquid.
- Mash the vegetables with 1/2 to 1 cup reserved broth using a potato masher until the vegetables are desired consistency. Serve with the ribs.
Nutrition Facts : Calories 1743.4 calories, Carbohydrate 52.8 g, Cholesterol 287.3 mg, Fat 139.8 g, Fiber 9.2 g, Protein 60.6 g, SaturatedFat 60 g, Sodium 1148.7 mg, Sugar 13.1 g
BRAISED SHORT RIBS WITH RED WINE AND PUREED VEGETABLES
Provided by Antonio Pisaniello
Categories Beef Chicken Herb Onion Potato Tomato Vegetable Braise Dinner Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Grind first 5 ingredients in spice mill. Sprinkle beef with additional pepper and 3 1/2 teaspoons herb-salt mixture. Heat 1/2 cup corn oil in heavy large pot over high heat. Working in batches, add beef and brown well, turning occasionally, about 8 minutes per batch. Using tongs, transfer beef to large bowl. Pour off oil from pot. Add 1 cup broth to drippings in pot and bring to boil, scraping up any browned bits. Pour deglazed pan juices into small bowl.
- Heat 4 tablespoons olive oil in same pot over medium-high heat. Add onion, carrots, and celery; sauté until beginning to brown, about 12 minutes. Add tomato paste and sauté 2 minutes. Add deglazed pan juices and bring to simmer. Return beef and any accumulated juices to pot. Add wine and remaining 3 cups broth and bring to boil. Reduce heat to low. Season with pepper. Cover and cook until beef is very tender, stirring occasionally, about 2 hours.
- Using tongs, transfer beef to large bowl. Tilt pot and spoon off fat from surface of sauce. Working in batches, puree sauce with vegetables in blender until smooth; return to pot. Boil until reduced to 4 cups, about 15 minutes. Add beef and stir to heat through. DO AHEAD: Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.
- Cook potatoes in pot of boiling salted water until tender, about 25 minutes. Drain. Place 1 potato on each plate; press to mash slightly. Drizzle with extra-virgin olive oil. Top with beef. Spoon sauce around beef and potatoes and serve.
More about "red wine braised short ribs with smashed fall vegetables recipes"
BRAISED BEEF SHORT RIBS IN RED WINE SAUCE | RECIPETIN EATS
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 CHEF
From onceuponachef.com
SERIOUSLY GOOD RED WINE BRAISED SHORT RIBS | PWWB
From playswellwithbutter.com
4.9/5 (8)Total Time 4 hrs 30 minsCategory Main DishesCalories 544 per serving
BEST RED WINE BRAISED SHORT RIBS + VIDEO - GOOD FOOD BADDIE
From goodfoodbaddie.com
SLOW COOKER PULLED LAMB - WHERE IS MY SPOON
From whereismyspoon.co
37+ BEST SLOW COOKER RECIPES (EASY + DELICIOUS!)
From platingsandpairings.com
COOKBOOK:BRAISED BEEF SHORT RIBS - WIKIBOOKS, OPEN BOOKS FOR AN …
From en.wikibooks.org
RED WINE BRAISED SHORT RIBS WITH PRUNES RECIPE | THE NOSHER
From myjewishlearning.com
BRAISED SHORT RIBS RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
RED WINE-BRAISED SHORT RIBS RECIPE | BON APPéTIT
From bonappetit.com
BRAISED SHORT RIBS - DAMN DELICIOUS
From damndelicious.net
RED WINE BRAISED SHORT RIBS RECIPE - MASHED.COM
From mashed.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
BRAISED BEEF SHORT RIBS RECIPE {SLOW COOKED} - TASTY EVER AFTER
From tastyeverafter.com
RED WINE BRAISED SHORT RIBS - TOGETHER FARMS
From togetherfarms.com
RED WINE-BRAISED BEEF SHORT RIBS RECIPE - TASTING TABLE
From tastingtable.com
ALLRECIPES.COM
From allrecipes.com
RED WINE BRAISED LAMB SHANKS - SIP AND FEAST
From sipandfeast.com
RED WINE BRAISED SHORT RIBS RECIPE - KENDELLKREATIONS
From kendellkreations.com
ELENA ON INSTAGRAM: "THIS BRAISED SHORT BEEF RIBS RECIPE IS SURE TO ...
From instagram.com
RED WINE AND ROSEMARY BRAISED SHORT RIBS - HONEST COOKING
From honestcooking.com
MICHAEL MILLER ON INSTAGRAM: "GARLIC BRAISED SHORT RIBS WITH RED …
From instagram.com
TOM COLICCHIO'S BRAISED SHORT RIBS RECIPE WITH A TWIST
From mashed.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