Red Wine Braised Shortribs
Red Wine Braised Shortribs

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, red wine braised shortribs. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

These Red Wine-Braised Short Ribs are even better when they're allowed to sit overnight. When done right, red wine braised short ribs can be as delicious as anything. But don't be fooled into thinking there is some fancy technique behind it. Learn How to Braise Shortribs demonstrated by Master Chef Edward Leonard.

Red Wine Braised Shortribs is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Red Wine Braised Shortribs is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have red wine braised shortribs using 12 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Red Wine Braised Shortribs:
  1. Make ready 8 beef short ribs
  2. Make ready to taste Salt and pepper
  3. Get 1/4 cup flour
  4. Get 1/4 inch think slice of pancetta diced
  5. Prepare 2 tablespoons olive oil
  6. Make ready 1 onion diced
  7. Take 3 carrots diced
  8. Prepare 2 shallots diced
  9. Make ready 2 cups red wine
  10. Make ready 2 cups beef broth
  11. Take 2 sprigs thyme
  12. Get 2 springs rosemary

How To Make Red Wine Braised Short Ribs. Begin by trimming all excess fat off of the exterior of the short ribs (although leave the marbling that goes throughout the meat alone), otherwise, your sauce will be greasy. It's also a good idea to remove any silver. These braised ribs are even better the next day—on their own or in the delicious sandwich that follows.

Steps to make Red Wine Braised Shortribs:
  1. Salt and pepper ribs then dredge in flour
  2. Heath large Dutch oven over medium heat and cook pancetta until crispy
  3. Remove pancetta from Dutch oven
  4. Brown short ribs four at a time in pancetta fat over high heat. Make sure all sides are browned. Remove from Dutch oven
  5. Reduce heat to medium. Add olive oil to Dutch oven. Add onions, carrots, and shallots and cook for 2 min.
  6. Add broth and salt and pepper to taste
  7. Submerge ribs in broth and add rosemary and thyme
  8. Place lid over Dutch oven. Cook for two hours at 350 degrees F. Reduce heat to 325 degrees F and cook for additional 30-45 min.
  9. When cooled, place Dutch oven in refrigerator for at least 6 hours (overnight is best)
  10. After sitting overnight in the fridge, a layer of congealed fat will form on top of the ribs. Skim congealed fat from top and discard
  11. Reheat ribs and serve over creamy polenta

It's also a good idea to remove any silver. These braised ribs are even better the next day—on their own or in the delicious sandwich that follows. Plus: More Beef Recipes and Tips. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Slow Cooker Red Wine Braised Short Ribs.

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