How to Make Perfect Red Wine Braised Shortribs

Red Wine Braised Shortribs. These Red Wine-Braised Short Ribs are even better when they're allowed to sit overnight. Stir in wine, then add short ribs with any accumulated juices. How To Make Red Wine Braised Short Ribs.

Braising short ribs in red wine gives them deep, dark color and flavor, and fall-off-the-bone tenderness. 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. You can cook Red Wine Braised Shortribs using 12 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Red Wine Braised Shortribs

1. Prepare 8 of beef short ribs.
2. You need to taste of Salt and pepper.
3. It's 1/4 cup of flour.
4. It's 1/4 inch of think slice of pancetta diced.
5. It's 2 tablespoons of olive oil.
6. It's 1 of onion diced.
7. You need 3 of carrots diced.
8. Prepare 2 of shallots diced.
9. It's 2 cups of red wine.
10. It's 2 cups of beef broth.
11. Prepare 2 sprigs of thyme.
12. Prepare 2 springs of rosemary.

Craig Lee for The New York Times. Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. The sauce does not taste winey at all, it completely transforms. These braised ribs are even better the next day—on their own or in the delicious sandwich that follows.

Red Wine Braised Shortribs step by step

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.

Plus: More Beef Recipes and Tips. Add the stock, wine and vinegar and bring to a boil. Return the short ribs to the casserole, then cover them and braise in the oven until the meat is very. Red Wine-Braised Short Ribs: The Secret in the Sauce. Most of this recipe follows the same basic template for beef stews and braises: brown the meat and aromatic vegetables, add the braising liquid, cook gently until the meat is tender.