Braised red wine short ribs are a luxurious and flavorful dish that is perfect for a special dinner or a cozy night in. This dish features beef short ribs that are slowly cooked in a rich and savory red wine sauce until they are fall-apart tender and incredibly flavorful.
To make braised red wine short ribs, start by seasoning the short ribs with salt and pepper. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add a little oil.
Sear the short ribs on all sides until they are browned and caramelized. Remove the short ribs from the pot and set them aside.
In the same pot, add chopped onions, carrots, and celery, and cook until they are softened and lightly browned. Add minced garlic and cook for another minute.
Return the short ribs to the pot and add a bottle of red wine, such as Cabernet Sauvignon or Merlot, along with beef broth, tomato paste, and herbs such as thyme, rosemary,
and bay leaves. Bring the mixture to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (165°C).
Braise the short ribs in the oven for about 2-3 hours, or until the meat is very tender and falling off the bone. Remove the short ribs from the pot and strain the cooking liquid to remove the vegetables and herbs.
Return the strained liquid to the pot and simmer it over medium heat until it has reduced and thickened slightly. Season the sauce with salt and pepper to taste.
Serve the braised red wine short ribs hot, with the reduced sauce spooned over the top. This dish pairs well with creamy mashed potatoes, roasted vegetables, or crusty bread to soak up the delicious sauce. Enjoy!
Calling all short-rib lovers: This recipe changes everything. A full-bodied wine and Progress beef flavored broth gives the ribs their irresistible flavor, while the horseradish sauce takes it to a whole new level.
Ingredients:
- 9 short ribs
- Bacon grease
- 1 cup chopped leeks
- 1/2 med red, green pepper
- 1 stalk celery
- 3 cups beef broth
- 1 Tbsp tomato paste
- 1 cups water
- sprig thyme/rosemary
- 3 Tablespoons minced garlic
- Cajun seasoning
- Salt Pepper
- Flour
- 1/2 cup Red wine
- 1 cut up potato
- It, you may like it: Broccoli Cheddar Soup
Directions :
1.Lightly season short ribs with all purpose seasoning
2.In a large heavy pot, heat bacon grease to med high
3.Sear short ribs in hot oil until nicely brown on all sides, remove from pot and set aside
Spread chopped vegetables in the bottom of a heavy baking dish and lay the short ribs on top.
Add red wine and tomato paste then stir until blended well
5.Pour the beef broth until ribs are partially covered. Add thyme then season to your liking. I used a cajun seasoning blend.
Cover tightly with foil and place in 350° oven for 3 to 3/12 hours.
The liquid will cook down to at least half its volume
6.Remove the lid and add the potatoes. Cover and cook another 45 minutes until potatoes are tender.