Red wine beef short ribs - slow cooked
Red wine beef short ribs - slow cooked

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, red wine beef short ribs - slow cooked. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Red wine beef short ribs - slow cooked is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Red wine beef short ribs - slow cooked is something that I’ve loved my entire life.

Pour the hot liquid and vegetables into the slow cooker. Cover and cook on the LOW setting until the meat is. Here is how you take a cheap cut and turn it into an impressive and delicious dish. #GordonRamsay #Cooking Gordon Ramsay's Ultimate Fit Food/Healthy, Lean. Short Ribs braised with red wine and served on top of polenta toast.

To begin with this particular recipe, we have to first prepare a few components. You can have red wine beef short ribs - slow cooked using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Red wine beef short ribs - slow cooked:
  1. Take 700 g beef short ribs
  2. Get 500 ml beef stock
  3. Take 500 ml full body wine (Merlot or Cabernet but nothing expensive)
  4. Prepare 1 large onion
  5. Make ready 2 carrots
  6. Take 2 celery sticks
  7. Take 3 garlic gloves
  8. Take Salt
  9. Make ready Pepper
  10. Make ready Olive oil for cooking
  11. Prepare Thyme
  12. Take 3/4 bay leaves
  13. Take 50-70 g tomato purée

Beef broth and worcestershire sauce is added. The real kicker in this recipe is one fresh sprig of rosemary. It may seem simple, but the long cooking time will infuse. Place carrots and garlic around ribs and pour the wine sauce over the meat making sure the bay leaves stay in the crock.

Instructions to make Red wine beef short ribs - slow cooked:
  1. Pre-heat the oven on around 150°C. Prepared the beef stock as well in 500 ml of water and leave on the side
  2. Start by chopping the onions and the garlic onion and celery quite thin
  3. In a cast-iron or ovenproof pan put some oil and on the high heat braise the beef until golden on all sides. When done remove from the pan
  4. In the same pan leaving the meat juice add the onion and garlic and cook for a couple of minutes until soft. Now add the carrots and celery and cook for 5 minutes
  5. Now add the tomato purée cook for a couple of minutes. Now add the beef stock and the wine add the meat back into the pot and ensure that the meat is fully submerged by the liquid. Add the bay leaves in thyme.
  6. Transfer the pot into the oven and cook for about 2.5 hours or until the meat falls of the bone
  7. Serve hot with rice or mash potatoes

It may seem simple, but the long cooking time will infuse. Place carrots and garlic around ribs and pour the wine sauce over the meat making sure the bay leaves stay in the crock. In cooker, place tomatoes, onion and tomato paste; stir to combine. Add ribs, wine, broth and If the short ribs don't fit in your slow cooker, you may need to cut them between the bones. Serve with French bread and a tossed green salad with a.

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