Braised short ribs with red wine
Braised short ribs with red wine

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, braised short ribs with red wine. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. These Red Wine-Braised Short Ribs are even better when they're allowed to sit overnight. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high.

Braised short ribs with red wine is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Braised short ribs with red wine is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have braised short ribs with red wine using 6 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Braised short ribs with red wine:
  1. Take 2 # short ribs
  2. Take 3 T butter, unsalted, divided
  3. Make ready Kosher salt and pepper
  4. Take 1 bottle red wine (Cabernet)
  5. Take 4 C vegetable stock
  6. Take 4 garlic cloves, smashed

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 skin, which is the thin, white/silvery. Claire braises beef short ribs in a full-bodied red wine for added flavor. Transfer the ribs to a plate and tent with foil to keep warm.

Steps to make Braised short ribs with red wine:
  1. Preheat oven to 350. Pat the ribs dry and season all sides with S&P. Heat 2T butter in a large dutch oven over medium heat. Add the ribs and brown all sides. Put the ribs on a plate. Add the garlic in the pan and stir until soft, about 1 minute (do not burn). Carefully pour in the wine, bring to a boil and cook until reduced to about 1C. Add the ribs and the juices back in to the pot and the stock.
  2. Reduce the heat to simmer, cover the pot and put it in the oven to braise for 2 1/2 to 3 hours.
  3. Put the ribs on a plate and tent with foil to keep warm. Strain the braising liquid and put into a saucepan on medium heat. Simmer until thickened, about 10 minutes. Remove from heat and whisk in 1T butter. Transfer to a serving dish and serve.

Claire braises beef short ribs in a full-bodied red wine for added flavor. 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. This braised short ribs in red wine recipe pairs perfectly with egg noodles. Try this short rib recipe for your next dinner.

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