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
Adapted from PBS Secrets of a Chef, Hubert Keller. This recipe can be made in a pressure cooker in less than 1/2 the time.
Provided by threeovens
Categories Meat
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 1030.7, Fat 89.3, SaturatedFat 36.8, Cholesterol 172.4, Sodium 582.7, Carbohydrate 12.7, Fiber 1.8, Sugar 7.8, Protein 34.8
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
Provided by Geoffrey Zakarian
Categories main-dish
Time 11h40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- One day before cooking, season the short ribs liberally with salt. Allow the meat to marinate in the refrigerator, uncovered, overnight.
- The next day, pat the ribs dry with a paper towel. Heat a cast-iron Dutch oven over medium-high to high heat. Add a thin film of canola oil and sear the ribs until brown and crusty, 5 to 8 minutes. Transfer the ribs to a plate to rest.
- Preheat the oven to 250 degrees F.
- Drain the scorched oil from the Dutch oven. Add a thin film of fresh canola oil, then add the onion, carrot, celery and garlic. Reduce the heat to medium and sweat the vegetables until translucent, about 5 minutes. Scrape the bottom of the pot with a wooden spoon to loosen the brown bits. Add the tomatoes and continue to cook until the tomatoes begin to soften and break down, 5 to 8 minutes. Add the red wine, chicken stock and peppercorns, then put the ribs back in the pot. Tie the thyme, rosemary and bay leaves in a piece of cheesecloth and add the herb sachet to the pot.
- Bring the liquid to a simmer. Partially cover the pot to let some of the liquid evaporate and transfer to the oven. Braise the short ribs until they're nearly falling apart, about 3 hours. Serve with grits and fried shallots if desired. Garnish with chives
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.
RED WINE-BRAISED SHORT RIBS WITH CASHEW CAULIFLOWER MASH RECIPE BY TASTY
Here's what you need: bone in beef short ribs, kosher salt, kosher salt, freshly ground black pepper, avocado oil, large white onion, celery stalks, tomato paste, all purpose flour, dry red wine, garlic, small rainbow carrots, fresh thyme, low sodium beef broth, cauliflower, raw cashews, garlic, fresh parsley
Provided by Crystal Hatch
Categories Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- Liberally season the short ribs on all sides with 1 tablespoon of salt and the pepper.
- Heat 2 tablespoons of avocado oil in a 5-quart (5 liter) ceramic pot over medium-high heat until shimmering. Working in batches, add 6-7 pieces of short rib at a time to the pot and sear without disturbing for 2-3 minutes, until a golden brown crust forms. Turn the pieces and continue cooking until seared well on all sides. Remove the short ribs from the pan and set aside, adding another tablespoon of avocado oil to the pot if needed, and repeat with the remaining short ribs.
- Reduce the heat to medium and add the onion, celery, and the remaining ½ teaspoon of salt. Sauté for 3-4 minutes, until the vegetables begin to soften and release moisture.
- Add the tomato paste and stir to coat the vegetables, then cook for 2 minutes. Add the flour and stir to coat the vegetables, then cook for 2-3 minutes more, until deep red in color. Pour in the wine and stir to release any browned bits from the bottom of the pot.
- Nestle the short ribs on top of the vegetables in the pot. Bring to a boil, then reduce the heat to medium-low and simmer until the liquid is reduced by about half, 15-20 minutes.
- Preheat the oven to 350˚F (180°C).
- Nestle the garlic between the short ribs, then place the carrots and thyme sprigs on top. Pour in the beef stock.
- Cover the pot and transfer to the oven. Bake for 2½ hours, until the meat is falling off the bone and fork tender.
- While the short ribs are in the oven, make the cauliflower mash: Fill a medium pot with about an inch of water and set a steamer basket inside. Cover and bring the water to a simmer over medium-high heat. Add the cauliflower to the basket and steam for 12-15 minutes, until mashable with the back of a fork, but not overcooked.
- Working in batches, transfer the steamed cauliflower to a fine-mesh strainer set over a bowl. Using another bowl that is slightly smaller than the strainer, press the bowl into the cauliflower to press excess liquid from the cauliflower. Repeat with remaining cauliflower. Discard the liquid and set the cauliflower aside.
- Add the cashews to the bowl of a food processor. Blend on high speed for 2-3 minutes, until the cashews are completely broken down and can be mashed into a paste between your fingers, scraping down the sides of the bowl as necessary.
- Add the strained cauliflower, garlic powder, and salt. Blend until smooth and well combined with the cashew paste.
- Transfer to a serving bowl and serve warm.
- Serve the braised short ribs and carrots with the cauliflower mash and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 1181 calories, Carbohydrate 79 grams, Fat 56 grams, Fiber 10 grams, Protein 76 grams, Sugar 20 grams
RED WINE BRAISED SHORT RIB
One of the darlings of the culinary world is the short rib. When you think of a rib, most think of the pork rib, but the beef rib is larger, meatier and if cooked correctly is incredibly tender. It's preparations are endless, it can flavored with an Asian flair, a robust BBQ but this version is a take on the flavors reminiscent of a Grandma's pot roast.
Provided by Thyme Savours
Categories Meat
Time 3h50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preparation.
- Preheat oven to 350 degrees
- In small bowl, combine the garlic salt, italian seasoning, salt and pepper. Blend well.
- Apply generously the spice rub ingredients you just prepared to both sides of the short ribs.
- In oven proof roasting pot, coat bottom of pan with olive oil and brown each side of the rib (approximately 3 minutes per side) on a medium heat cooktop.
- Remove ribs and set aside
- Add carrots, onions, garlic and rosemary to same pot that you just browned the ribs in and saute until translucent.
- Add red wine and 2 Cups of the beef broth and and bring to a boil, then remove from heat.
- Return ribs to roaster and cover.
- Place in oven and cook for 3 hours. Periodically check to ensure liquid is still present. If needed, add more beef broth and red wine.
- After 3 hours, reduce heat to 325 degrees and bake for an additional 30 minutes.
- Turn oven to 175 degrees and remove 1/2 cup of braising liquid from pan and degrease. An easy method of separating the grease is by adding ice cubes and the grease sticks to the ice cube. Just don't let the ice melt, remove the cubes as you go.
- In a small pot, on medium heat whisk braising liquid, 1/2 cup beef broth and contents of gravy mix until thickened.
- Serve short ribs and drizzle sauce to taste.
BEEF RIBS BRAISED IN RED WINE
This came from one of my cooking magazines. Every single bite had the juicy taste of red wine (only cook this meal, if you enjoy the taste of red wine), and the beef was so tender, I've never had ribs so flavorful. This meal does need alittle attenion, so cook it on a day when you have a lot of free time!! ...
Provided by Asheats
Categories Meat
Time 2h15m
Yield 2 ribs per person, 6 serving(s)
Number Of Ingredients 8
Steps:
- Pre heat oven to 350.
- Heat 1 tbsp evoo in a Dutch Oven, over medium heat.
- Season ribs with salt and pepper.
- Brown ribs on all sides, about 10 minutes, transfer a bowl.
- Increase heat to high, add the wine and bring to a boil.
- Lower heat and boil gently until reduced by half, about 10 minutes.
- Return ribs and any juices to the Dutch Oven.
- Cover and bake for 1 hour and 15 minutes.
- Meanwhile in a large non-stick skillet, heat the remaining tbsp evoo over medium high heat.
- Add the onions, salt, pepper, and rosemary; cook, stirring occasionally for 5 minutes, or until the onions begin to brown.
- Add the onion mixture to the ribs, cover, and bake an additional 30 minutes.
- Transfer the ribs and onions to a bowl and let the cooking liquid stand a few minutes to allow the fat the separate; discard the fat.
- Bring the liquid to a boil, whisk in the mustard and season with salt and pepper to taste. Return the ribs and onions back to pot and add the tomatoes.
- Cover, lower the heat to medium, and simmer until the tomatoes are tender, about 10 minutes.
Nutrition Facts : Calories 1878.1, Fat 169.2, SaturatedFat 72.2, Cholesterol 344.7, Sodium 286.7, Carbohydrate 11.4, Fiber 1.8, Sugar 3.6, Protein 66.7
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
Tender wine-braised short ribs are the perfect meal for a chilly fall or winter day. Get the recipe.
Provided by Jenny Rosenstrach
Categories Herb Braise Dinner Beef Rib Red Wine Fall Winter Potluck Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.
- Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
- Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.
BRAISED BEEF SHORT-RIBS WITH RED WINE SAUCE
I am always looking for good deals on meat. Every once in a while the market will mark down for quick sell and I love to snatched up good deals. Recently this led to me having a good deal of short ribs in the freezer. Well since it was a sunday and I had the time to let something cook for hours I decided to make Braised Beef Short Ribs in Red Wine Sauce. I served mine over pasta, since I had some on hand, but it would be just as good over rice, potatoes, or even polenta. You could even serve it over some grits if you are a fan. We even had plenty left over to freeze for me to use in a future meal.
Provided by Maiden77
Categories Meat
Time 4h
Yield 8-12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 828.2, Fat 68.9, SaturatedFat 27.8, Cholesterol 129.5, Sodium 431.9, Carbohydrate 14.3, Fiber 3.2, Sugar 6.5, Protein 27.1
BEEF SHORT RIBS BRAISED IN BBQ RED WINE SAUCE
Cook 'em low and slow. That's the secret to tender short ribs. I like mine spicy, rich, and mahogany brown.
Yield feeds 4
Number Of Ingredients 15
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.
BRAISED BEEF SHORT RIBS WITH RED WINE.
This is a perfect cut of meat to cope with big flavours and being slow cooked.
Provided by ElleJohnson
Time 3h15m
Yield Serves 6
Number Of Ingredients 12
Steps:
- In a large ovenproof casserole pan with, a tablespoon of vegetable oil, brown the ribs. Turning occasionally until the meat pieces are browned. Remove from the pan and leave aside.
- Wipe the pan clean, add another tablespoon of oil, fry the onions with carrots, garlic, celery stalks and salt/pepper. Cook, stirring until the vegetables have taken on colour. Add beef ribs along with tomatoes, red wine, soy sauce, olives and the herbs.
- Cook in 150c fan forced oven for about 3 hours or until the meat is falling off the bone. Turn the ribs half way through cooking. Serve with pasta or mashed potatoes.
BRAISED SHORT RIBS WITH A RED WINE REDUCTION
We found this recipe in a magazine when we stayed in St. Marteen. It is from the executive chef of a restaurant named Tempation (excellent!).
Provided by Chef Art
Categories Meat
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 300.
- Season short ribs with salt and pepper.
- Place a large stock pot over HIGH heat. When hot, add the olive oil.
- Sear the short ribs on all sides until dark brown (about 2 minutes per side).
- Once brown, remove and place in a braising pan or dutch oven.
- Discard the oil, add fresh oil, and then saute all vegetables until brown. Add tomato paste and red wine, scraping up all bits of the pan.
- Pour the vegetable mixture over the short ribs. Add rosemary and thyme. Add beef broth until ribs are completely submerged.
- Cover with a tight fitting lid or aluminum foil and place in the preheated oven. Braising time is between 3-4 hours.
- Once the short ribs are tender, remove from the liquid and set them aside on a plate (cover with foil).
- Strain the braising liquid and allow to sit and cool for 30 minutes to allow the fat to rise to the top.
- Skim the fat off the top using a ladle and discard.
- Place the remaining liquid in a sauce pan, add honey and balsamic vinegar, and reduce by half over MEDIUM-HIGH heat. To thicken, mix flour and cold water to create a slurry, then slowly whisk into sauce until desired consistency is reached.
- If necessary, reheat the short ribs in the sauce in the oven until hot. Serve.
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- In a large, enameled cast-iron casserole, melt the butter. Add the onion, celery and carrot, cover and cook over moderate heat until slightly softened, about 5 minutes. Uncover and cook until the vegetables are lightly browned, about 3 minutes longer. Stir in the tomato paste. Add the flour and cook for 1 minute, stirring. Add the wine and veal stock and bring to a simmer.
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