Beef Short Ribs Braised In Red Wine Fall Off The Bone Recipes
FALL-OFF-THE-BONE SHORT RIBS
Provided by Aaron McCargo Jr.
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Preheat oven to 375 degrees F.
- Season the short ribs with salt and pepper. In a large Dutch oven or soup pot over medium-high heat, add the oil. Sear the ribs on all sides until well colored and slightly charred. Remove the ribs from pan to a plate and set aside.
- Over medium-low heat, add the onions to the Dutch oven and cook for 1 to 2 minutes. Add the red wine and vinegar and reduce liquid by half. Stir in the tomatoes, stock and fresh herbs. Add the short ribs and cover the pot. Put in the oven and cook until meat is fork tender, about 90 minutes. Remove from oven, transfer the short ribs to a large bowl and shred the meat. Assemble the sandwiches on brioche buns with slaw. Skim the fat from the cooking liquid, strain into a serving bowl and use for dipping the sandwiches.
- In a large bowl, mix together all ingredients. Allow to sit in refrigerator for 30 minutes before serving. Serve on top of sandwiches.
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- Preheat oven to 350 degrees F. In a Dutch oven, heat oil over medium heat. Season the short ribs with salt and pepper. Place them in the Dutch oven and sear on all sides. Transfer them to a plate. Set aside.
- Add onions and cook for 5 minutes until translucent. Stir in minced garlic and cook for 30 seconds. Stir in red wine, beef stock, tomato paste, smoked paprika, oregano, thyme, and bay leaves. Bring to a boil while deglazing the pan. Place the short ribs back into the Dutch oven. Cover with the lid on and place in the oven.
- Braise in the oven until the meat is fork tender, falling off the bone, about 2 hours. Remove the lid and cook, uncovered, for another 30 minutes. This will help brown the meat and slightly thicken the sauce.
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