Recipe: Perfect Red Wine Braised Short Ribs

Red Wine Braised Short Ribs. 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.

Customize your own braised short Transfer the ribs to a serving platter or dish. Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off as much of. Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. You can have Red Wine Braised Short Ribs using 12 ingredients and 19 steps. Here is how you achieve it.

Ingredients of Red Wine Braised Short Ribs

1. Prepare 6 of boneless beef short ribs.
2. Prepare 2 of carrots.
3. It's 1 stick of celery.
4. It's 1/2 of onion.
5. It's 4 sprigs of thyme.
6. It's 1/2 sprig of rosemary.
7. It's 1 clove of garlic.
8. Prepare 1 1/2 C of red wine.
9. It's 1 1/2 C of beef stock.
10. It's 1 tsp of balsamic vinegar.
11. Prepare of kosher salt.
12. It's of pepper.

Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is. A long and slow traditional braise leads to perfect beef short ribs while subtle sauce-making tricks deliver the ultimate in red wine sauces. This recipe is designed to give you the kind of red wine-braised beef short ribs you'd be served at a good restaurant, featuring fork-tender meat that's glazed. The sauce does not taste winey at all, it completely transforms.

Red Wine Braised Short Ribs step by step

1. Mise en place:.
2. Cut carrots into 2"chunks.
3. Cut celery into 2" chunks.
4. Chop onion into 1" chunks.
5. Mince garlic.
6. Preparation:.
7. Sear short ribs on medium-high heat then remove from heat.
8. Sautee carrots on medium heat for 5 minutes.
9. Add onions and celery and sautee an additional 5 minutes.
10. Add garlic and sautee an additional 1-2 minutes (don't let garlic brown).
11. Remove mirepoix from cooking vessel.
12. Add red wine and raise heat to medium-high.
13. After wine has reduced, add beef stock.
14. After the wine begins bubbling add back in the meat and place cooking vessel into a 325 degree (F) preheated oven.
15. Cook for 1 hour (covered).
16. Flip meat over, add rosemary/thyme/mirepoix.
17. Cook for an additional 30 minutes (covered).
18. Remove cover, raise heat to 425 degrees (F) for 10 minutes.
19. Place vessel back on stove on medium-high heat and add balsamic vinegar, salt, and pepper to taste. Cook for only a few minutes.

Rate it Add ribs to pot along with juices and seasonings from sheet pan. These slow braised short ribs can either be prepared a day ahead, or the day of, and all of the work is done hours before dinner time. That's why I love these red wine braised short ribs so much. I just prepare them the night before and pop them into the fridge overnight to let the fats solidify. These braised ribs are even better the next day—on their own or in the delicious sandwich that follows.