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.
WINE-DARK SHORT RIBS
Provided by Elaine Louie
Categories dinner, main course
Time 3h
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a large nonreactive mixing bowl, combine short ribs, 1/2 cup of hoisin sauce and 1 cup of wine. Mix well. Cover, and refrigerate overnight.
- Remove short ribs from marinade, and set aside. In a covered casserole or roasting pan large enough to hold the ribs in a single layer, combine marinade and 3 cups of water. Bring to a boil over high heat. Add ribs and peppercorns. Reduce heat to low, cover pan and simmer until very tender, about 2 1/2 hours.
- While ribs are simmering, in a small nonreactive saucepan combine the remaining 1 cup of zinfandel with remaining 2 tablespoons of hoisin sauce. Place over low heat, and simmer until reduced to 1/2 cup. Remove from heat, and reserve.
- When short ribs are tender, use a slotted spoon to transfer to a deep serving platter. Set aside the ribs, and keep warm. Place the pan of marinade over high heat, and boil until thick and syrupy. Whisk in enough of the reserved hoisin-wine reduction to make a well-balanced sauce. Add salt to taste. Pour sauce over the short ribs, and serve immediately.
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
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
BRAISED HOISIN BEER SHORT RIBS WITH CREAMY MASHED YUKONS AND SESAME SNOW PEAS
Provided by Dave Lieberman
Categories main-dish
Time 3h45m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
- Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours.
- Preheat the oven to 300 degrees F.
- Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
- Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with just the good stuff. Serve with Creamy Mashed Yukons and Sesame Snow Peas.
- Boil potatoes until fork tender. Heat the butter and half-and-half over medium heat until hot, but not boiling. Drain the potatoes, return them to the pot and mash with a hand masher. Add hot liquid to potatoes and whip with an electric hand mixer until smooth. Season, to taste, with salt and pepper. Add chives and mix before serving.
- Rinse the peas and trim off the ends. In a large saucepan over medium-high heat, add the oils and heat. Add snow peas and saute until bright green, about 2 to 3 minutes. Season with salt and pepper, to taste. Sprinkle with the sesame seeds and toss.
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 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.
DARK & STORMY RIBS
A Dark & Stormy - ginger beer and Black Seal rum - is my favorite cocktail. This recipe was featured in Food & Wine, from the Presidio Social Club in San Francisco.
Provided by Pinay0618
Categories Pork
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, mix the salt with the black pepper, crushed red pepper and granulated sugar.
- On a large rimmed baking sheet, rub the seasoned salt all over the ribs and let stand for 2 hours.
- Preheat the oven to 300°.
- In a large roasting pan, mix the ginger beer with the rum, brown sugar and soy sauce.
- Add the ribs and cover the pan tightly with foil.
- Braise the ribs in the oven for 1 1/2 hours, or until tender; turn the ribs halfway through cooking.
- Light a grill or preheat the broiler.
- Transfer the ribs to a cutting board; reserve the cooking liquid.
- Cut the racks into individual ribs.
- Grill the ribs over moderately high heat or broil them, turning, until lightly charred on all sides, about 3 minutes.
- Dip the ribs in the reserved cooking liquid, transfer to a platter and serve.
Nutrition Facts : Calories 176.3, Sodium 5058.6, Carbohydrate 22.8, Fiber 0.2, Sugar 22, Protein 0.7
DARK BEER BRAISED BEEF SHORT RIBS (CROCK POT)
Adapted from a recipe by Fabio Viviani. Reducing the quart of beef stock to 1 1/2 cups is not included in prep time and a must for a good depth of flavor. A good stout beer is also a must for this recipe, I use Guinness extra stout. Boneless or bone on ribs can be used for this recipe. I have stated 8 hours for cooking time but that will depend on your crock pot, with mine the bone on ribs were almost done at the 6 hour mark so I turned the warm cycle on and let simmer for 2 more hours, they were perfect.
Provided by Papa D 1946-2012
Categories Meat
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium sauce pan reduce the quart of beef stock to about 1 1/2 cups and set aside.
- Season the short ribs with salt and pepper, and then dredge in flour until well coated.
- Heat the olive oil in a large skillet over medium-high heat.
- Cook the dredged ribs until browned on each side, about 5 minutes per side.
- When browned on both sides, remove the ribs from the skillet and set aside. Reserve pan drippings for later.
- To a slow cooker, add the onion as a bed, then add seared short ribs. Add any juice or drippings reserved from the pan.
- Add the stout beer, reduced beef stock, smashed garlic cloves, bay leaf, butter, salt and fresh cracked pepper.
- Place the lid on the slow cooker and set to low.
- Cook for approximately 8 hours or until tender. When done strain off the grease before removing the ribs to a platter, then thicken the sauce with a cornstarch slurry.
- Serve over egg noodles or rice and top with sauce.
Nutrition Facts : Calories 1618, Fat 133.8, SaturatedFat 56.7, Cholesterol 266.2, Sodium 1528.7, Carbohydrate 37.7, Fiber 2.2, Sugar 2.5, Protein 56.4
CROCKPOT BEEF SHORT RIBS WITH RICH GRAVY
Found this on line submitted by kitchen sanctuary. com and when we made it had to agree with what she said: Fall-apart beef served with a rich and meaty red wine gravy. I used boneless beef ribs as that's what was available. We usually stay away from beef ribs as they can be tough, but these were fall apart tender.
Provided by Bonnie G 2
Categories Meat
Time 8h20m
Yield 4 Beef Ribs, 4 serving(s)
Number Of Ingredients 15
Steps:
- For Beef:.
- Heat the oil on high in a large frying pan Place the short ribs in the pan and brown on all sides. This should take about 10 minutes. Add in the onion and cook for a further 2 minutes, whilst stirring.
- Add in the garlic and heat through for a minute, then add in the red wine. Bring to a bubble and allow to simmer for 3 or 4 minutes, then add in the rest of the short rib ingredients. Bring to the boil, then transfer to the crockpot. Place the lid on and cook on low for 6-8 hours.
- For Gravy:.
- To make the gravy, ladle most of the cooking liquid out of the slow cooker and into a saucepan. Heat on a high heat. Mix the cornstarch and water, then slowly pour the mixture into the cooking liquid whilst whisking - until the gravy thickens. You may not need all of the cornstarch. You're looking for a nice gravy of a medium-thick consistency.
Nutrition Facts : Calories 131.5, Fat 3.9, SaturatedFat 0.7, Sodium 806.9, Carbohydrate 11.1, Fiber 0.8, Sugar 3.2, Protein 2.5
WINE BRAISED BONELESS SHORT RIBS
Beef short ribs braised in a big red until tender and juicy. I call for chicken stock because of the quality of store bought beef broth. If you have good quality beef broth, then use it, but store bought broth is usually mostly flavoring and tastes metallic.
Provided by rebecca_wigginshotm
Categories Meat
Time 2h20m
Yield 1 short rib, 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Chop onion, celery and carrot into one inch pieces. Mince garlic. Set aside. Dredge beef in flour seasoned with salt and pepper. Shake off extra flour.
- Heat dutch oven or other oven/stovetop safe deep pan over high heat till hot. Add oil and immediately add beef.
- Brown beef till all sides are dark golden brown. Remove from pan and add onion, carrot and celery.
- Reduce heat to medium and add garlic. Sauté till vegetables start to brown.
- Add wine and reduce by half.
- Add tomato paste, chicken stock, thyme, rosemary and bay leaf.
- Return beef to pan, cover tightly and place in oven. Cook for about two hours or until beef is tender but not falling apart.
- Remove beef and strain vegetables off of sauce. Return liquid to pan and reduce until desired consistency.
- Season sauce to taste. Serve over spatzle, noodles or polenta. (or whatever else you please).
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- In a small bowl, mix the salt with the black pepper, crushed red pepper and granulated sugar. On a large rimmed baking sheet, rub the seasoned salt all over the ribs and let stand for 2 hours.
- Preheat the oven to 300°. In a large roasting pan, mix the ginger beer with the rum, brown sugar and soy sauce. Add the ribs and cover the pan tightly with foil. Braise the ribs in the oven for 1 1/2 hours, or until tender; turn the ribs halfway through cooking.
- Light a grill or preheat the broiler. Transfer the ribs to a cutting board; reserve the cooking liquid. Cut the racks into individual ribs. Grill the ribs over moderately high heat or broil them, turning, until lightly charred on all sides, about 3 minutes. Dip the ribs in the reserved cooking liquid, transfer to a platter and serve.
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