Braised Short Ribs With Red Wine And Pureed Vegetables Recipes

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RED WINE-BRAISED SHORT RIBS WITH VEGETABLES



Red Wine-Braised Short Ribs with Vegetables image

Categories     Wine     Beef     Vegetable     Braise     Dinner     Meat     Beef Rib     Carrot     Zucchini     Red Wine     Fall     Winter     Shallot     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 12

1 (750-ml) bottle dry red wine
5 cups beef stock or broth
2 fresh thyme sprigs
12 small shallots (1 lb), peeled and trimmed
1 1/2 tablespoons vegetable oil
5 large garlic cloves, peeled
4 lb beef short ribs, cut into 1-rib pieces if necessary
1 tablespoon red currant jelly
1 lb carrots
1 lb zucchini
1 1/2 lb small (1 1/2-inch diameter) boiling potatoes
3 tablespoons all-purpose flour

Steps:

  • Boil wine, broth, and thyme in a 6- to 7-quart wide heavy pot until reduced to about 5 cups, about 30 minutes, then pour through a fine sieve into a heatproof bowl.
  • Cook whole shallots in oil in cleaned pot over moderate heat, stirring frequently, until golden, about 6 minutes. Add garlic cloves and cook, stirring frequently, until garlic is golden and shallots are golden brown, about 2 minutes. Transfer with a slotted spoon to a plate, reserving fat in pot.
  • Pat ribs dry and season well with salt and pepper. Heat fat in pot over high heat, then sear ribs in 3 batches until browned on all sides, about 4 minutes per batch, transferring with tongs to a bowl. Pour off any fat in pan.
  • Return ribs, shallots, garlic, and reduced wine to pot with jelly and salt to taste, then simmer, covered, without stirring, 1 3/4 hours.
  • After meat has been simmering 1 1/4 hours, peel carrots, then cut carrots and zucchini diagonally into 1/2-inch-thick slices. Peel potatoes.
  • Add potatoes and carrots to pot (don't stir) and simmer, covered, until ribs are tender and potatoes and carrots are just tender, about 30 minutes.
  • Add zucchini to pot (don't stir) and simmer, covered, until just tender, about 6 minutes.
  • Transfer meat and vegetables with a slotted spoon to a large serving dish. Discard any loose bones and keep meat and vegetables warm, covered.
  • Skim fat from sauce and reserve 1 tablespoon fat. Stir reserved fat into flour in a small bowl to make a dry paste. Thin paste with 2 tablespoons warm sauce. Bring sauce to a boil and whisk in half of flour paste until thickened. (If necessary, whisk more paste into boiling sauce until thickened to desired consistency.) Simmer sauce, whisking occasionally, about 3 minutes. Pour over meat and vegetables.

RED WINE BRAISED SHORT RIBS



Red Wine Braised Short Ribs image

Provided by Claire Robinson

Categories     main-dish

Time 3h35m

Yield 4 servings

Number Of Ingredients 6

4 English cut beef short ribs, trimmed (roughly 8 ounces each)
Kosher salt and freshly cracked black pepper
3 tablespoons unsalted butter, divided
1 bottle full bodied red wine, such as Cabernet
4 cups low-sodium vegetable stock
4 cloves garlic, peeled and smashed

Steps:

  • Preheat oven to 325 degrees F.
  • Pat ribs dry with paper towels and season with salt and pepper on all sides.
  • Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.
  • Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.

BRAISED SHORT RIBS WITH RED WINE AND PUREED VEGETABLES



Braised Short Ribs with Red Wine and Pureed Vegetables image

Provided by Antonio Pisaniello

Categories     Beef     Chicken     Herb     Onion     Potato     Tomato     Vegetable     Braise     Dinner     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 16

5 whole black peppercorns
1 small bay leaf
2 tablespoons coarse sea salt
2 tablespoons fresh rosemary leaves
2 tablespoons (packed) fresh sage leaves
4 1/2 pounds beef short ribs, well trimmed
1/2 cup corn oil
4 cups low-salt chicken broth, divided
4 tablespoons extra-virgin olive oil, plus additional for potatoes
2 cups chopped onion
1 1/2 cups finely chopped carrots
1 1/2 cups finely chopped celery
1/4 cup tomato paste
1 750-ml bottle red wine from Campania (Aglianico or Taurasi)*
6 large white-skinned potatoes
*Syrah or Cabernet Franc can be substituted.

Steps:

  • Grind first 5 ingredients in spice mill. Sprinkle beef with additional pepper and 3 1/2 teaspoons herb-salt mixture. Heat 1/2 cup corn oil in heavy large pot over high heat. Working in batches, add beef and brown well, turning occasionally, about 8 minutes per batch. Using tongs, transfer beef to large bowl. Pour off oil from pot. Add 1 cup broth to drippings in pot and bring to boil, scraping up any browned bits. Pour deglazed pan juices into small bowl.
  • Heat 4 tablespoons olive oil in same pot over medium-high heat. Add onion, carrots, and celery; sauté until beginning to brown, about 12 minutes. Add tomato paste and sauté 2 minutes. Add deglazed pan juices and bring to simmer. Return beef and any accumulated juices to pot. Add wine and remaining 3 cups broth and bring to boil. Reduce heat to low. Season with pepper. Cover and cook until beef is very tender, stirring occasionally, about 2 hours.
  • Using tongs, transfer beef to large bowl. Tilt pot and spoon off fat from surface of sauce. Working in batches, puree sauce with vegetables in blender until smooth; return to pot. Boil until reduced to 4 cups, about 15 minutes. Add beef and stir to heat through. DO AHEAD: Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.
  • Cook potatoes in pot of boiling salted water until tender, about 25 minutes. Drain. Place 1 potato on each plate; press to mash slightly. Drizzle with extra-virgin olive oil. Top with beef. Spoon sauce around beef and potatoes and serve.

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 SHORT RIBS WITH CASHEW CAULIFLOWER MASH RECIPE BY TASTY



Red Wine-Braised Short Ribs With Cashew Cauliflower Mash Recipe by Tasty image

Here's what you need: bone in beef short ribs, kosher salt, kosher salt, freshly ground black pepper, avocado oil, large white onion, celery stalks, tomato paste, all purpose flour, dry red wine, garlic, small rainbow carrots, fresh thyme, low sodium beef broth, cauliflower, raw cashews, garlic, fresh parsley

Provided by Crystal Hatch

Categories     Dinner

Yield 4 servings

Number Of Ingredients 18

3 lb bone in beef short ribs, cut into 2-inch pieces
1 tablespoon kosher salt
2 teaspoons kosher salt
1 ½ teaspoons freshly ground black pepper
2 tablespoons avocado oil, divided
1 large white onion, cut into 1 inch (2.5 cm) pieces
4 celery stalks, cut into 1/2 inch (1 1/4 cm) diagonal pieces
2 tablespoons tomato paste
2 tablespoons all purpose flour
2 cups dry red wine, such as cabernet sauvignon
1 head garlic, halved crosswise
6 small rainbow carrots, peeled and ends trimmed
10 sprigs fresh thyme
2 cups low sodium beef broth
2 lb cauliflower, cut into florets
1 cup raw cashews
1 teaspoon garlic
¼ cup fresh parsley, chopped, for garnish

Steps:

  • Liberally season the short ribs on all sides with 1 tablespoon of salt and the pepper.
  • Heat 2 tablespoons of avocado oil in a 5-quart (5 liter) ceramic pot over medium-high heat until shimmering. Working in batches, add 6-7 pieces of short rib at a time to the pot and sear without disturbing for 2-3 minutes, until a golden brown crust forms. Turn the pieces and continue cooking until seared well on all sides. Remove the short ribs from the pan and set aside, adding another tablespoon of avocado oil to the pot if needed, and repeat with the remaining short ribs.
  • Reduce the heat to medium and add the onion, celery, and the remaining ½ teaspoon of salt. Sauté for 3-4 minutes, until the vegetables begin to soften and release moisture.
  • Add the tomato paste and stir to coat the vegetables, then cook for 2 minutes. Add the flour and stir to coat the vegetables, then cook for 2-3 minutes more, until deep red in color. Pour in the wine and stir to release any browned bits from the bottom of the pot.
  • Nestle the short ribs on top of the vegetables in the pot. Bring to a boil, then reduce the heat to medium-low and simmer until the liquid is reduced by about half, 15-20 minutes.
  • Preheat the oven to 350˚F (180°C).
  • Nestle the garlic between the short ribs, then place the carrots and thyme sprigs on top. Pour in the beef stock.
  • Cover the pot and transfer to the oven. Bake for 2½ hours, until the meat is falling off the bone and fork tender.
  • While the short ribs are in the oven, make the cauliflower mash: Fill a medium pot with about an inch of water and set a steamer basket inside. Cover and bring the water to a simmer over medium-high heat. Add the cauliflower to the basket and steam for 12-15 minutes, until mashable with the back of a fork, but not overcooked.
  • Working in batches, transfer the steamed cauliflower to a fine-mesh strainer set over a bowl. Using another bowl that is slightly smaller than the strainer, press the bowl into the cauliflower to press excess liquid from the cauliflower. Repeat with remaining cauliflower. Discard the liquid and set the cauliflower aside.
  • Add the cashews to the bowl of a food processor. Blend on high speed for 2-3 minutes, until the cashews are completely broken down and can be mashed into a paste between your fingers, scraping down the sides of the bowl as necessary.
  • Add the strained cauliflower, garlic powder, and salt. Blend until smooth and well combined with the cashew paste.
  • Transfer to a serving bowl and serve warm.
  • Serve the braised short ribs and carrots with the cauliflower mash and garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 1181 calories, Carbohydrate 79 grams, Fat 56 grams, Fiber 10 grams, Protein 76 grams, Sugar 20 grams

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.

RED WINE BRAISED SHORT RIBS (THE BEST I HAVE EVER TASTED)



Red Wine Braised Short Ribs (The Best I Have Ever Tasted) image

Make and share this Red Wine Braised Short Ribs (The Best I Have Ever Tasted) recipe from Food.com.

Provided by Dixie from Kansas

Categories     One Dish Meal

Time 4h

Yield 6 rib sets, 6 serving(s)

Number Of Ingredients 15

6 beef short ribs or 5 1/2 lbs beef short ribs
salt and pepper
1 tablespoon canola oil or 1 tablespoon olive oil
3 carrots, diced
2 medium onions, diced
3 -4 celery ribs, diced
4 garlic cloves, minced
2 tablespoons tomato paste
2 bay leaves
2 sprigs thyme
1 sprig rosemary
2 teaspoons parsley
2 tablespoons balsamic vinegar
1 (750 ml) bottle merlot
2 1/2 cups beef stock

Steps:

  • Heat oil in a heavy pan and brown ribs on all sides. Remove ribs and set aside.
  • Place celery, carrots and onion into the heavy pan. Cook for appx 15 minute Add garlic, bay leaves, thyme, rosemary, parsley and tomato sauce and cook for 3 more minutes.
  • Deglaze pan with vinegar. Add wine and beef broth. Cook and reduce by appx half.
  • Add ribs back into the pan with wine reduction sauce. Place in oven and bake covered @ 325 for appx 2 1/2 -3 hours or until a sharp knife inserted give no resistance when poked.
  • Served over whipped potatoes.

Nutrition Facts : Calories 171.9, Fat 2.7, SaturatedFat 0.3, Sodium 459.5, Carbohydrate 12.7, Fiber 2.1, Sugar 5.6, Protein 2.5

BRAISED SHORT RIBS IN RED WINE



Braised Short Ribs in Red Wine image

What can be more comforting on a chilly autumn day than braised short ribs served over a creamy mash or polenta? After reviewing several recipes, I came up with this one. I enriched my chicken stock with veal bones that I was able to find at a nearby ethnic market. If you cannot find veal bones, then just use chicken stock or veal stock from demi-glace. I use duck fat whenever I can, so I browned the short ribs in some duck fat. To add a little brightness to the sauce, I added the zest of an orange along with some of its juice. At first this sauce just did not work, but I kept tweaking it. And when it was served over my roasted pureed cauliflower with blue cheese, it was sublime. Sorry to sound so boastful, but it was really very good. Will serve to my guy tomorrow, and the flavors will be even better. For an extra special touch at serving time, top with a gremolata of grated orange zest, a very finely minced clove of garlic, some toasted pine nuts and some chopped flat-leaf parsley.

Provided by French Terrine

Categories     One Dish Meal

Time 2h20m

Yield 2-3 serving(s)

Number Of Ingredients 16

1 1/4 lbs beef short ribs, 4 pieces
1 tablespoon duck fat or 1 tablespoon olive oil
3 tablespoons flour
1 stalk celery, finely minced
1 carrot, finely minced
1/2 onion, finely minced
4 garlic cloves, finely minced
1 tablespoon tomato paste
0.5 (750 ml) bottle red wine
2 cups veal stock or 2 cups veal enriched chicken stock
1 bunch fresh thyme, wrapped in gauze
1 bay leaf
4 -5 allspice berries, ground
1 orange, zest of
1/2 orange, juice of
1 teaspoon Worcestershire sauce

Steps:

  • Generously salt and pepper short ribs, then dredge in 2 tablespoons of four.
  • Using a small dutch oven with tightly fitting lid, brown the short ribs in duck fat or olive oil. Remove from pan.
  • Add in chopped celery, carrot, and onion and saute until softened, then add minced garlic. Continue to saute another minute or so, then add in tomato paste and combine well.
  • Add 1 tablespoon of flour and stir well, allowing flour to brown.
  • Deglaze pan with a splash of red wine, scraping up browned bits. Add in the stock and remainder of red wine. If you enriched your chicken stock with veal bones, include the bones so they can continue rendering their flavors with the sauce. Add the bay leaf, thyme, the orange zest, the juice of 1/2 orange, and ground allspice. (You might want to just wrap the whole allspice berries in with the thyme, instead of grinding it.) and a few dashes of Worcestershire sauce. Bring to boil, then lower heat to simmer.
  • Add the short ribs back in and place lid just slightly off. Simmer for 2 hours or until melt in your mouth tender and falling off of bone. Adjust seasonings with salt, pepper, and Worcestershire sauce.
  • Serve over mashed potatoes, buttered noodles, risotto, polenta, or my favorite, which is a low-carb option, pureed cauliflower. Sometimes it is roasted, sometimes it is steamed. And since blue cheese or gorgonzola pairs well with beef, adding some to your mash of choice just adds another layer of flavor to this hearty dish.

Nutrition Facts : Calories 1497.8, Fat 112.5, SaturatedFat 47.7, Cholesterol 229.4, Sodium 620.5, Carbohydrate 34.6, Fiber 2.5, Sugar 11.1, Protein 49.9

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RED WINE BRAISED SHORT RIBS - ONCE UPON A CHEF
red-wine-braised-short-ribs-once-upon-a-chef image
2018-12-10 Season the short ribs all over with salt and pepper. Heat 1 tablespoon of the oil in a large heavy-bottomed Dutch oven or oven-safe pot …
From onceuponachef.com
Cuisine American, French
Total Time 3 hrs 30 mins
Category Dinner
Calories 680 per serving
  • Adjust an oven rack to the lower-middle position and preheat the oven to 325°F. Season the short ribs all over with salt and pepper. Heat 1 tablespoon of the oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering. Add half of the short ribs and cook, without moving, until well browned on one side only, 3 to 5 minutes. Transfer the beef to a large plate. Repeat with the remaining tablespoon of oil and short ribs. (Note: Browning the beef adds flavor. It might seem odd to brown on one side only but I find that it saves time and does the job just as well.)
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  • Add the wine, broth, sugar, bay leaf and thyme sprigs; increase the heat to high and bring to a boil, scraping the bottom of the pan to loosen browned bits. Add the short ribs and any accumulated juices to the pot and return to a boil. Cover the pot with a lid, transfer to the oven, and cook for 2 hours.
  • Carefully remove the pot from the oven. Stir in the carrots. Cover and return the pot to the oven and cook 45 to 60 minutes more, or until the carrots and meat are tender. Remove the bay leaf and thyme sprigs. Skim any grease off the surface of the sauce, if necessary. Taste the sauce and adjust seasoning, if necessary. Spoon the short ribs and sauce into bowls over egg noodles, mashed potatoes, or creamy polenta.


BRAISED SHORT RIBS WITH RED WINE AND PUREED VEGETABLES
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2006-09-01 Step 1. Grind first 5 ingredients in spice mill. Sprinkle beef with additional pepper and 3 1/2 teaspoons herb-salt mixture. Heat 1/2 cup corn oil …
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2019-01-19 Add the red wine and use a wooden spoon to scrape up all the bits stuck to the bottom of the pan. Add the water, bay leaves and thyme, then bring up to a boil. Place the short ribs back in the pan along with their juices, then spoon some of the liquid and vegetables over top. Cover and place in the oven for 1 ½ hours.
From coleycooks.com


RED WINE BRAISED SHORT RIBS WITH FRESH PASTA - THEASTY
Preheat oven to 350 degrees F. Take out short ribs and pat dry with paper towel and seasonal generously with salt and pepper. Set aside. Add 2 tablespoons of grapeseed oil to a medium sized Dutch oven and place on high heat. Once hot, add short ribs and brown on all sides (about 5 …
From theasty.com


BRAISED RED WINE BEEF SHORT RIBS RECIPE - EAT SIMPLE FOOD
Remove ribs and set aside. Reduce heat and add onions, celery, carrots, and red pepper to same pan. Cook uncovered ~ 5 minutes (until veggies begin to soften) and stir in tomato paste & dust with flour. When evenly distributed add remaining ingredients. Bring to a boil, reduce heat and simmer uncovered ~ 20 minutes.
From eatsimplefood.com


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 — KENNA'S KITCHEN
2021-05-26 - Beef Short Ribs 1.5lbs - Tomato Paste/Puree - 3 heaping Tbsp - Dry Red Wine (1/2 a bottle) - Beef Stock - 2 Cups - Garlic Cloves - 5 large cloves - Kosher Salt - Ground Black Pepper - Olive Oil/Vegetable Oil - Fresh Herbs for Garnish . Directions: - Preheat oven to 330° - Liberally season short ribs with salt and pepper on all sides.
From kennaskitchen.com


GARLIC BRAISED SHORT RIBS WITH RED WINE - DEBELLALICIOUS.COM
2021-10-07 Sear the short ribs on all sides in 2-3 batches. Don’t crowd the pan! Remove the ribs from the pan. Cook the garlic in the face side down until golden brown. Then saute the veggies until soft. Stir in the tomato paste. Deglaze with the red wine. Return the ribs to the pot, cover and pop it in the oven for 3 1/2 -4 hours. Strain the sauce ...
From debellalicious.com


BRAISED SHORT RIBS WITH RED WINE AND PUREED VEGETABLES
Add wine and remaining 3 cups broth and bring to boil. Reduce heat to low. Season with pepper. Cover and cook until beef is very tender, stirring occasionally, about 2 hours. Using tongs, transfer beef to large bowl. Tilt pot and spoon off fat from surface of sauce. Working in batches, puree sauce with vegetables in blender until smooth; return ...
From plain.recipes


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


BRAISED SHORT RIBS WITH RED WINE SAUCE - SOUTHERN FOOD AND FUN
2019-10-17 1 ½ cups good dry red wine. 1 ½ cups beef stock. 3 bay leaves. Preheat oven to 350°. Heat 2 tablespoons bacon grease or cooking oil in large Dutch oven over medium-high heat. Season one side of ribs with half the salt, pepper and herbs. Place the beef short ribs in hot grease in small batches, careful not to overcrowd.
From southernfoodandfun.com


RED WINE BRAISED SHORT RIBS OVER ROASTED GARLIC PARSNIP PURéE
2022-01-19 Set the roasted garlic and garlic oil aside. In a large pot, cover the parsnips with cold salted water. Bring to a boil over high heat, and then reduce the heat to medium-high and simmer the parsnips until very tender, 18 to 20 minutes. Reserve ⅓ cup of the starchy cooking water and drain the parsnips.
From scrambledchefs.com


THE SECRET TO RESTAURANT-QUALITY BRAISED SHORT RIBS IS IN THE SAUCE
2019-12-17 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. What I had to figure out for this recipe were the essential details: how much wine and how much stock to ...
From seriouseats.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


BRAISED SHORT RIBS WITH RED WINE AND ROASTED GARLIC
2016-10-04 Instructions. Roast the 4 heads of garlic the day before by cutting them in half, drizzling them with olive oil adding fresh thyme, salt and pepper. Wrap in heavy foil and roast 45 minutes to 1 hour at 400 degrees. Season short ribs with salt and pepper all over. In a heavy bottomed pan like cast iron get it nice and hot then drizzle with olive ...
From prouditaliancook.com


RED WINE BRAISED SHORT RIBS - DOWNSHIFTOLOGY
2022-02-06 Instructions. Let the short ribs come to room temperature. Pat the short ribs dry with a paper towel, then season all sides with the salt and pepper. Set aside. Slice the bacon into 1-inch (2.5cm) pieces. Heat a large pot on medium-low heat and add the bacon. Cook, stirring frequently, until the bacon is crispy.
From downshiftology.com


WHAT WINE GOES WITH BRAISED SHORT RIBS? | ASK & KNOW
2022-05-11 For beef-short ribs, cooked slow, medium-bodied reds with medium tannin are essential as you do not want to overpower the hard-earned and slow-cooked flavours of your juicy ribs. Thus, medium-bodied wines such as Cabernet Sauvignon, Shiraz, and Bordeaux make for …
From askandknow.com


EASY SHORT RIBS BRAISED IN RED WINE RECIPE | MYRECIPES
Instructions Checklist. Step 1. In a large, enameled cast-iron casserole, melt the butter. Add the onion, celery and carrot, cover and cook over moderate heat until slightly softened, about 5 minutes. Uncover and cook until the vegetables are lightly browned, about 3 minutes longer. Stir in the tomato paste.
From myrecipes.com


HEARTY RED WINE BRAISED SHORT RIBS RECIPE - RECIPES.NET
2022-03-23 Add the short ribs to the pan and brown very well. This will be about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary. Preheat the oven to 375 degrees F. While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on ...
From recipes.net


RED WINE BRAISED BEEF SHORT RIBS - HALENDA’S FINE FOODS
Pre-heat the oven to 325 degrees and put your dutch oven directly into the oven. Allow to cook for approx. 3.5 hours or until the meat can be pulled apart easily with a fork. Once finished, remove your meat and strain your wine reduction sauce. Add wine reduction sauce to a pot, allow to simmer and reduce by half.
From halendas.com


RED WINE BRAISED BEEF SHORT RIBS - GLITTER AND GRAZE
2020-05-06 Instructions. Preheat your oven to 325 degrees. 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.
From glitterandgraze.com


CLASSIC RED WINE BRAISED SHORT RIBS - CERTIFIED ANGUS BEEF
Instructions: Preheat oven to 275°F. 135°C. . Season short ribs with salt and pepper. Heat oil in large Dutch oven over medium-high heat. In two batches, sear on two sides until well browned (1-2 minutes per side); remove from pan. Add onion, carrot and celery; sear over medium heat for 2 minutes, stirring occasionally.
From certifiedangusbeef.com


BRAISED SHORT RIB TACOS I RECIPES - BOSCH-HOME.CA
In the same pan add 2 tbsp of vegetable oil. Turn the heat down to medium and add the onion, leeks, chillies and garlic, sauté for 5-8 minutes. Add the red wine and reduce for 1 minute. Add the rest of the braising ingredients, bring to a simmer and add the short ribs back in. Cover with lid or tin foil and place in the oven.
From bosch-home.ca


BRAISED SHORT RIBS WITH RED WINE SAUCE - BEEF
Heat oil in large stockpot over medium heat until hot. Brown beef Short Ribs on all sides. Season with salt and pepper as desired. Add broth, 1 cup wine, onions, garlic and thyme to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 …
From beefitswhatsfordinner.com


BRAISED SHORT RIBS WITH RED WINE AND PUREED VEGETABLES
Apr 30, 2018 - Braised Short Ribs with Red Wine and Pureed Vegetables. Apr 30, 2018 - Braised Short Ribs with Red Wine and Pureed Vegetables . Apr 30, 2018 - Braised Short Ribs with Red Wine and Pureed Vegetables. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.com


INCREDIBLE BRAISED BEEF SHORT RIBS WITH RED WINE & GARLIC
2021-04-25 Transfer the short ribs to a platter or a large serving bowl, and tent them with foil. Strain the sauce into a gravy strainer and remove the fat from surface. Place the gravy into a saucepan, bring it to a boil and keep it at a strong simmer until it’s reduced by 1/3. Season to taste with salt and pepper.
From thewickednoodle.com


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


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