Braised Beef Short Ribs With Red Wine Gravy And Swiss Chard Recipes

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RED WINE-BRAISED SHORT RIBS



Red Wine-Braised Short Ribs image

Provided by Ina Garten

Categories     main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 14

5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks
Good olive oil
Kosher salt and freshly ground black pepper
3 cups chopped leeks, white and light green parts (3 leeks)
3 cups chopped celery (5 to 6 ribs)
2 cups chopped yellow onions (2 onions)
2 cups chopped unpeeled carrots (6 carrots)
1 1/2 tablespoons minced garlic (5 cloves)
1 (750-milliliter) bottle Burgundy, Cotes du Rhone, Chianti, or other dry red wine
4 cups beef stock, preferably homemade or College Inn
1 cup canned crushed tomatoes, such as San Marzano
1 (11.2-ounce) bottle Guinness draught stout
6 sprigs fresh thyme, tied with kitchen string
Toasted baguette, for serving

Steps:

  • Preheat the oven to 425 degrees F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F.
  • Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
  • Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.
  • Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side.

RED WINE-BRAISED BEEF SHORT RIBS



Red Wine-Braised Beef Short Ribs image

Provided by Kardea Brown

Categories     main-dish

Time 3h50m

Yield 4 to 6 servings

Number Of Ingredients 14

5 pounds bone-in short ribs
1/2 cup all-purpose flour, plus a pinch
Kosher salt and freshly cracked black pepper
2 tablespoons canola oil
3 large carrots
2 celery stalks
1 large white onion
One 6-ounce can tomato paste
2 teaspoons Italian seasoning
One 750-milliliter bottle red wine (use a good-quality wine you would drink)
3 tablespoons sugar
2 cups beef broth
3 cloves garlic, minced
2 bay leaves

Steps:

  • Preheat the oven to 300 degrees F.
  • Season the short ribs generously with the flour, salt and pepper. Heat a large Dutch oven or heavy-bottomed pot over high heat and add the oil. Add the short ribs in batches and brown on all sides, about 3 minutes per side. Transfer the ribs to a plate.
  • Meanwhile, add the carrots, celery and onion to a food processor and pulse until the vegetables are almost a puree, about 30 seconds.
  • Reduce the heat under the pot to medium high, add the vegetable puree and saute, stirring often, until the veggies are softened, about 5 minutes. Add the tomato paste, Italian seasoning and a pinch of flour. Cook, stirring constantly, until the tomato paste darkens slightly, about 3 minutes. Slowly pour in the wine while whisking; whisk until smooth and combined. Add the sugar to the wine. Bring to a boil, reduce to a simmer and cook until the wine is reduced by half, 10 to 15 minutes.
  • Stir in the broth, garlic and bay leaves, bring to a boil, turn off the heat and add the ribs back to the pot. Cover, transfer to the oven and cook until the ribs are tender, about 3 hours. Serve over sweet potato polenta.

GARLIC BRAISED SHORT RIBS WITH RED WINE



Garlic Braised Short Ribs With Red Wine image

If you weren't already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that's your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.

Provided by Alison Roman

Categories     meat, soups and stews, main course

Time 4h30m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
5 pounds bone-in short ribs, at least 1 1/2 inches thick
Kosher salt and freshly ground pepper
2 large heads garlic, halved crosswise
1 medium onion (about 10 ounces), chopped
4 ribs celery (about 8 ounces, chopped
2 medium carrots (about 6 ounces), chopped
3 tablespoons tomato paste
2 cups dry red wine (about half a bottle)
2 cups beef stock or bone broth (use beef bouillon dissolved in water if unavailable; chicken stock will work in a pinch), plus more as needed
4 sprigs thyme
1 cup parsley, coarsely chopped
1/2 cup finely chopped chives
1 tablespoon finely grated lemon zest

Steps:

  • Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
  • Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
  • Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. 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 submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
  • Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
  • Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

DELICIOUS BRAISED SHORT RIBS WITH RED WINE GRAVY AND VEGETABLES



Delicious Braised Short Ribs With Red Wine Gravy and Vegetables image

Since I make this without really measuring, I cannot really list the exact amounts that I use, the amounts stated are as close as it gets to what I use when I make this, as long as you do use a minimum of 2 cups red wine all other ingredients really don't have to be exact. I also use this to make shanks and pot roast. Since me family loves spicy, I always add in red pepper flakes, but that is optional. I serve this with hot cooked pasta. If you are making a pot roast with this recipe you will have to adjust the cooking time, coat the roast in seasoned flour and brown on all sides, then continue with the recipe as stated. The short ribs are cooked on top of the stove, but you also can cook it in the oven if desired. Add in some small fresh button mushrooms too!

Provided by Kittencalrecipezazz

Categories     Meat

Time 2h

Yield 4 serving(s)

Number Of Ingredients 17

1/2 cup all-purpose flour
1 teaspoon allspice
2 teaspoons seasoning salt
1/2 teaspoon black pepper (or to taste)
5 -6 lbs short rib of beef
6 tablespoons oil (more if needed)
2 large onions, chopped
2 tablespoons minced fresh garlic
1 tablespoon dried thyme
2 bay leaves
3 -4 carrots, peeled and chopped
2 -3 celery ribs
1 (14 ounce) can diced tomatoes, well drained
3 cups beef broth
2 cups dry red wine (can use about 1/2 cup more wine)
2 tablespoons Worcestershire sauce
salt and pepper

Steps:

  • In a bowl mix together the flour with allspice, seasoning salt and black pepper.
  • Coat the short ribs in the flour mixture to coat on all sides.
  • Heat oil in a large pot or Dutch oven over medium-high heat.
  • Add in the ribs and brown on all sides (this should take about 6-7 minutes).
  • Transfer the ribs to a plate or bowl and reserve 2 tablespoons of the flour mix.
  • Add in more oil to the pot if needed.
  • Add in onions, carrots, celery and thyme; sauté for about 20-25 minutes, or until veggies begin to brown scraping the pot for any browned bits.
  • Add in the fresh garlic the last 5 minutes of cooking.
  • Return the ribs to the pot with any juices from the plate, arranging in a single layer if possible.
  • Add in tomatoes and bay leaves.
  • Add in broth, Worcestershire sauce and wine; bring to a boil.
  • Reduce heat to medium-low, cover pot and simmer for about 1 hour.
  • Uncover the pot, then simmer uncovered for about another 30 minutes, or until the meat is tender, skimming the accumulated fat from top occasionally.
  • If desired, mix the reserved 2 tablespoons of flour with a small amount of cold water to make a paste, and add to the simmering sauce the last 10 minutes of cooking to thicken.
  • Season with salt and pepper.

Nutrition Facts : Calories 2638, Fat 226.9, SaturatedFat 92.4, Cholesterol 430.9, Sodium 1093.1, Carbohydrate 35.3, Fiber 5.2, Sugar 10, Protein 88.1

BRAISED SHORT RIBS WITH RED WINE GRAVY



Braised Short Ribs with Red Wine Gravy image

Categories     Beef     Braise     Beef Rib     Red Wine     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 15

1/4 cup all-purpose flour
1 teaspoon (generous) ground allspice
12 3- to 4-inch-long meaty short ribs (about 5 1/2 pounds), top membrane trimmed
4 tablespoons vegetable oil
3 large onions, chopped
3 large carrots, peeled, chopped
3 large celery stalks, chopped
4 large garlic cloves, minced
1 tablespoon dried thyme
2 teaspoons caraway seeds
8 ounces plum tomatoes, chopped
3 small bay leaves
3 cups canned beef broth
2 cups dry red wine
Chopped celery leaves

Steps:

  • Stir flour and allspice in medium bowl to blend. Sprinkle short ribs all over with salt and pepper. Add 6 ribs to flour mixture and turn to coat. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add floured ribs; saut) until brown, turning occasionally, about 6 minutes. Transfer to large bowl. Repeat flouring and browning with remaining 6 ribs; reserve remaining flour-coating mixture. Add 1 tablespoon oil to pot. Add onions, carrots and celery stalks; saut) until vegetables begin to brown and are very tender, scraping bottom of pot often, about 30 minutes.
  • Add garlic, thyme and caraway seeds to pot; stir 1 minute. Mix in tomatoes and bay leaves. Return ribs and accumulated juices to pot, arranging ribs in single layer. Add broth and wine. Bring to boil. Reduce heat to medium-low, cover and simmer until meat is almost tender, about 1 hour.
  • Uncover pot. Simmer ribs 30 minutes, occasionally spooning fat from surface; reserve 2 tablespoons fat. Stir reserved flour-coating mixture and reserved 2 tablespoons fat in small bowl until smooth; mix paste into sauce around ribs. Simmer until meat is very tender and gravy thickens, about 45 minutes longer. Season with salt and pepper.
  • Transfer short ribs and gravy to large bowl. Sprinkle with celery leaves.

BRAISED BEEF SHORT RIBS WITH RED WINE.



Braised Beef Short Ribs with Red Wine. image

This is a perfect cut of meat to cope with big flavours and being slow cooked.

Provided by ElleJohnson

Time 3h15m

Yield Serves 6

Number Of Ingredients 12

4x250g beef short ribs, seasoned with salt and pepper
2 cloves crushed garlic
2 onions, cut into chunks
2 carrots, cut into chunks
2 stalks celery, cut into chunks
2x400g tin tomatoes
400ml red wine
2tbsp soy sauce
100g olives
2tbsp chopped parsley
2 bay leaves
4-5 sprigs rosemary

Steps:

  • In a large ovenproof casserole pan with, a tablespoon of vegetable oil, brown the ribs. Turning occasionally until the meat pieces are browned. Remove from the pan and leave aside.
  • Wipe the pan clean, add another tablespoon of oil, fry the onions with carrots, garlic, celery stalks and salt/pepper. Cook, stirring until the vegetables have taken on colour. Add beef ribs along with tomatoes, red wine, soy sauce, olives and the herbs.
  • Cook in 150c fan forced oven for about 3 hours or until the meat is falling off the bone. Turn the ribs half way through cooking. Serve with pasta or mashed potatoes.

BRAISED SHORT RIBS WITH GRAVY



Braised Short Ribs with Gravy image

This recipe can be finished in a slow cooker which makes it very helpful during those very busy days.-Susan Kinsella, East Falmouth, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 8 servings.

Number Of Ingredients 16

4 pounds bone-in beef short ribs
1 teaspoon pepper, divided
1/2 teaspoon salt
3 tablespoons canola oil
3 celery ribs, chopped
2 large carrots, chopped
1 large yellow onion, chopped
1 medium sweet red pepper, chopped
1 garlic clove, minced
1 cup dry red wine or reduced-sodium beef broth
5 cups reduced-sodium beef broth, divided
1 fresh rosemary sprig
1 fresh oregano sprig
1 bay leaf
2 tablespoons butter
2 tablespoons all-purpose flour

Steps:

  • Preheat oven to 325°. Sprinkle short ribs with 1/2 teaspoon pepper and salt. In an ovenproof Dutch oven over medium-high heat, brown ribs in oil in batches. Remove meat and set aside. Add next five ingredients to drippings; cook until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. , Return ribs to pan. Add 4 cups broth, rosemary, oregano, bay leaf and remaining pepper; bring to a boil. Bake, covered, until meat is tender, 1-1/2 to 2 hours. Remove ribs to a serving platter and tent with foil. Discard herbs., Pour drippings and loosened browned bits from roasting pan into a measuring cup. Skim fat. Add enough remaining broth to drippings to measure 1 cup. In a small saucepan, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with ribs.

Nutrition Facts : Calories 310 calories, Fat 19g fat (7g saturated fat), Cholesterol 66mg cholesterol, Sodium 507mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.

BRAISED BEEF SHORT RIBS WITH RED WINE AND CHOCOLATE



Braised Beef Short Ribs with Red Wine and Chocolate image

Enjoy Braised Beef Short Ribs with Red Wine and Chocolate. You'll love how tender & juicy these braised beef short ribs are when you use some rich flavors.

Provided by My Food and Family

Categories     Chocolate Recipes

Time 2h30m

Yield 4 servings

Number Of Ingredients 11

1 Tbsp. oil
2 lb. beef short ribs
1-1/2 cups chopped onions
2 cloves garlic, minced
3 Tbsp. flour
1 Tbsp. chili powder
2 cups fat-free reduced-sodium beef broth
1 cup dry red wine
1/2 cup HEINZ Chili Sauce
3 Tbsp. LEA & PERRINS Worcestershire Sauce
1 oz. BAKER'S Bittersweet Chocolate

Steps:

  • Heat oil in Dutch oven or large deep skillet on medium-high heat. Add short ribs in batches; cook 2 to 3 min. on each side or until evenly browned on both sides. Transfer ribs to plate.
  • Add onions and garlic to Dutch oven; cook 2 min. or until crisp-tender, stirring frequently. Add flour and chili powder; cook and stir 1 min.
  • Return ribs to pan. Add all remaining ingredients except chocolate; stir. Bring to boil; simmer on medium-low heat 2 hours or until meat is very tender. Add chocolate; cook 1 min. or until completely melted, stirring constantly.

Nutrition Facts : Calories 730, Fat 52 g, SaturatedFat 22 g, TransFat 0 g, Cholesterol 105 mg, Sodium 630 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 12 g, Protein 26 g

BRAISED BEEF SHORT RIBS



Braised Beef Short Ribs image

After not being able to find a recipe for beef short ribs on the internet, I thought I might share this one that I came across many years ago. I have received raves about my short ribs every time I have served them. Try them, I'm sure you will agree! Enjoy!

Provided by Jim Stearns

Categories     Main Dish Recipes     Rib Recipes

Time 2h55m

Yield 10

Number Of Ingredients 13

½ cup all-purpose flour for coating
2 teaspoons salt
1 pinch ground black pepper
4 pounds beef short ribs
2 tablespoons vegetable oil
1 cup water
1 cup stewed tomatoes
1 clove garlic, minced
6 potatoes, peeled and cubed
3 onions, chopped
6 carrots, chopped
1 ½ tablespoons all-purpose flour
4 tablespoons water

Steps:

  • In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
  • In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
  • Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
  • In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.

Nutrition Facts : Calories 889.3 calories, Carbohydrate 36.3 g, Cholesterol 137.9 mg, Fat 68.8 g, Fiber 4.9 g, Protein 30.4 g, SaturatedFat 29 g, Sodium 645.7 mg, Sugar 5.1 g

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From onceuponachef.com


BRAISED SHORT RIBS WITH SWISS CHARD, AND THE SWISS HOTEL
2018-07-15 (#1) braised short ribs with potato puree, Swiss chard, and horseradish cream, on the cookstr site (horseradish cream is a mixture of grated horseradish and sour cream, classically served with roast beef, especially prime rib). The bon appétit recipe, with the ingredients list folded into the instructions: Preheat oven to 350°F. Place [6 pounds 3-inch-long meaty beef …
From arnoldzwicky.org


RED WINE-BRAISED BEEF SHORT RIBS - THE MOUNTAIN KITCHEN
2016-10-21 How To Make Red Wine-Braised Beef Short Ribs. Preheat the oven to 325 degrees F. Cook bacon in a large Dutch oven over medium-low heat until bacon is crisp. Drain on a paper towel. (Use as bacon bits or for a sandwich later.) Reserve pan drippings in pan.
From themountainkitchen.com


BAREFOOT CONTESSA | RED WINE-BRAISED SHORT RIBS | RECIPES
Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1½ tablespoons salt and 1½ teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees. Meanwhile, heat ¼ cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat.
From barefootcontessa.com


BRAISED BEEF SHORT RIBS WITH RED WINE GRAVY AND SWISS CHARD
Place ribs on rimmed baking sheet; sprinkle with coarse salt and pepper. Sprinkle flour over; toss to coat. Heat 1/4 cup oil in heavy large wide pot over medium-high heat. Working in batches, cook ribs until browned all over, about 10 minutes per batch. Return to sheet. Wipe out pot. Add remaining 1/4 cup oil to pot. Add onions and next 4 ingredients; cook until tender and slightly …
From ke.kampod.name


RED WINE-BRAISED BEEF SHORT RIBS RECIPE - BE GREEDY EATS
2021-01-08 Marinate the Short Ribs. On the night before, trim the excess fat from the short ribs. Add short ribs to a large container or bowl. Add onions, carrots, herbs, and wine.
From begreedyeats.com


RED WINE BRAISED SHORT RIBS - MY POCKET KITCHEN
2022-02-11 Stir constantly until well combined and a deep red colour, 2-3 minutes. Add the wine and stir, scraping up all the bits that have stuck to the bottom of the pan. Pour in the stock and stir to combine. Add ribs and any accumulated juices, …
From mypocketkitchen.com


WHAT TO SERVE WITH BEEF SHORT RIBS? - DE KOOKTIPS - HOMEPAGE
2022-03-27 What are some good side dishes to serve with ribs? 1 pound of polenta Instead of buttered noodles, try polenta flecked with chives (which is also gluten-free!) to sop up the juices from the short ribs.2 more purees Forget about making mashed potatoes.3 root veggies roasted in the oven.Roast your vegetables if you like a little more texture with your vegetables.4 florets …
From bolety.us.to


BEST RED WINE BRAISED SHORT RIBS + VIDEO - GOOD FOOD BADDIE
2020-03-06 Season short ribs on all sides with salt and pepper. Working in batches of 3-4 pieces, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs. Pour off all but 2 tablespoons of remaining oil in the pan.
From goodfoodbaddie.com


RED WINE BRAISED SHORT RIBS RECIPE - KENDELLKREATIONS
2021-02-04 Add the ribs to the pan in batches if needed and sear until browned on all sides, about 3-5 minutes per side. Remove the short ribs from the pan and set them on a plate. Add the onion, carrots, celery, and garlic to the pan and sauté until the onion is translucent, 5 minutes.
From kendellkreations.com


BRAISED BEEF SHORT RIBS - VIKALINKA
2022-02-17 Salt and pepper the short ribs. Heat the oil in a large and deep Dutch Oven, then brown the ribs all over on high heat. Remove to a plate. To the same pot, add the diced onion and cook for 5 minutes over low heat, then add chopped rosemary and sliced garlic, cook for 30 seconds, add the wine, tomato passata (crushed tomatoes) and bay leaves.
From vikalinka.com


BRAISED BEEF SHORT RIBS WITH RED WINE GRAVY AND SWISS CHARD
Oct 31, 2012 - Braised Beef Short Ribs with Red Wine Gravy and Swiss Chard Recipe. Oct 31, 2012 - Braised Beef Short Ribs with Red Wine Gravy and Swiss Chard Recipe . Oct 31, 2012 - Braised Beef Short Ribs with Red Wine Gravy and Swiss Chard Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review …
From pinterest.com


RED WINE BRAISED BEEF SHORT RIBS - GLITTER AND GRAZE
2020-05-06 Take a dutch oven and out it over high heat and add olive oil to it and let it heat up. Add the beef short ribs to the dutch over and sear on each side for 4 minutes and remove it from the dutch oven and set aside. Add the onions and carrots to the dutch oven and cook and stir around for 5 minutes.
From glitterandgraze.com


EASY SHORT RIBS BRAISED IN RED WINE RECIPE | FOOD & WINE
Transfer the ribs to a plate and remove the bones. Strain the sauce into a heatproof measuring cup and skim off the fat. Return the sauce to the casserole and …
From foodandwine.com


BRAISED BEEF SHORT RIBS IN RED WINE SAUCE - A SIMPLE TWEAK
2021-11-10 Transfer the short ribs to a tray. In the same pot, on medium-low heat, add unsalted butter and saute the mushrooms and onions for 3-4 minutes. Then, add garlic, rosemary, thyme, and tomato puree, add red wine, and stir often. Make sure to cook out the tomato puree for about 2 minutes to reduce tartness.
From asimpletweak.com


THE BEST BRAISED SHORT RIBS | FOODIECRUSH.COM
2021-10-03 Add the red wine, beef broth, 1 1/2 tablespoons rosemary, thyme, and bay leaves. Add the short ribs back to the pot. Bring to a boil, then reduce to a simmer and cover with a lid. Cook for 1 1/2 hours, then uncover and simmer for another 1 1/2 hours. The liquid will have reduced and thickened, and the meat should fall off the bone.
From foodiecrush.com


RED WINE BRAISED SHORT RIBS IN DUTCH OVEN - VERONIKA'S KITCHEN
2020-01-10 Stir in 2 cups wine, bring to boil, lower the heat to medium and simmer until it reduces in half, about 15-20 minutes. Add 3 cups beef broth and stir. Transfer the meat back to the pot, add bay leaves, thyme and oregano. Cover with the lid and transfer to the oven. Cook for 2 ½-3 hours or until the ribs are tender.
From veronikaskitchen.com


RED-WINE MARINATED BRAISED SHORT RIBS - RECIPE - FINECOOKING
Position a rack in the lower third of the oven and heat the oven to 300°F. Remove the ribs from the marinade, reserving the marinade and the sachet. Pat the ribs dry thoroughly with paper towels. Heat 2 Tbs. of the oil in a 5- to 6-quart Dutch oven (or other heavy pot with a lid) over medium heat until hot.
From finecooking.com


BRAISED BEEF SHORT RIBS IN RED WINE - WINE DINE WITH JEFF
After the wine finishes simmer for 10 minutes add the beef short ribs into the Dutch oven. If possible add all the short rib meat side down in the braising liquid and bone side up. Add the beef broth until it reaches the top of the short ribs, this could take 2 or 3 cups depending of the size of your Dutch oven and the size of the beef short ribs.
From winedinewithjeff.com


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