Linguine With Braised Red Wine Short Rib Sauce Recipes

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RED WINE-BRAISED SHORT RIBS WITH LEMONGRASS AND SOY



Red Wine-Braised Short Ribs With Lemongrass and Soy image

This is the dish that the chef Marcus Samuelsson made for President Obama when he visited the restaurant Red Rooster Harlem. This is an easy braise with wonderful flavors - plum sauce, lemongrass, soy sauce - and as it is pointed out in "The Red Rooster Cookbook," short ribs taste more expensive than they actually are, making them ideal for guests. Make it earlier in the day, then simply reheat when you're ready to serve dinner. The book suggests freezing the extra braising liquid in ice cube trays, so you can slip it into pan sauces or pasta for oomph.

Provided by Emily Weinstein

Categories     dinner, main course

Time 3h

Yield 4 servings

Number Of Ingredients 17

8 (6-ounce) English-cut short ribs
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed oil
1 onion, chopped
1 carrot, trimmed and chopped
2 celery ribs, trimmed and chopped
1 lemongrass stalk, trimmed, smashed and minced
3 garlic cloves, chopped
1 (1-inch) piece ginger, peeled and minced
1/2 cup dry red wine
3 cups beef or chicken broth
1/2 cup plum sauce
1/4 cup soy sauce
2 sprigs thyme
2 sprigs flat-leaf parsley
2 bay leaves
Freshly grated horseradish, for serving (optional)

Steps:

  • Heat oven to 325 degrees. Pat meat dry with paper towels and season all over with salt and pepper.
  • Heat grapeseed oil in a large Dutch oven over medium-high heat. When oil shimmers, add short ribs and brown on all sides, about 2 minutes per side; transfer to a plate.
  • Add onion, carrot, celery, lemongrass, garlic and ginger to the pot. Season with salt and cook, stirring often, until onion softens, about 5 minutes. Pour in wine and cook, stirring to dissolve any of the brown bits that may still be on the bottom of the pot. Add broth, plum sauce, soy sauce, thyme, parsley and bay leaves and bring to a simmer.
  • Return short ribs to pot, along with any juices, cover and slide pot into oven. Braise until meat is fork-tender, about 2 hours.
  • Transfer meat to a plate. Strain braising liquid into a fat separator. If you don't have a fat separator, use a ladle to skim the fat off the top of the braising liquid; then strain through a fine mesh sieve.
  • Discard bay leaves and thyme stems and transfer vegetables to a food processor. Process vegetables until smooth, then add 1 1/2 cups of the defatted braising liquid to the processor and pulse to combine.
  • Return sauce to Dutch oven and season to taste with salt and pepper. Add short ribs and turn to coat in the sauce; set aside until you're ready to serve.
  • Reheat short ribs in the sauce. Divide short ribs between four shallow bowls and top each with a spoonful of sauce. Put remaining sauce in a bowl for passing at the table, along with a bowl of horseradish, if you'd like.

Nutrition Facts : @context http, Calories 1241, UnsaturatedFat 52 grams, Carbohydrate 36 grams, Fat 100 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 41 grams, Sodium 1634 milligrams, Sugar 6 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



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.

BRAISED SHORT RIBS WITH RED WINE SAUCE



Braised Short Ribs with Red Wine Sauce image

Although this may seem like a lengthy process, all of the work is done in advance. The end result is delicious comfort food. I serve garlic mashed potatoes and whatever vege is fresh at the time.

Provided by Normaone

Categories     Meat

Time 4h45m

Yield 4 serving(s)

Number Of Ingredients 12

3 lbs boneless short ribs
2 (14 1/2 ounce) cans diced tomatoes
6 carrots, chopped
6 celery ribs, chopped
2 large onions, chopped
1 bunch Italian parsley
4 cloves garlic, chopped
1 teaspoon black peppercorns, whole
1 teaspoon dried marjoram
2 bay leaves
1 (750 ml) bottle red wine
4 cups water

Steps:

  • Preheat oven to 500^F.
  • Line a large baking sheet with foil.
  • Generously season ribs and arrange in a single layer on baking sheet.
  • Roast until brown, about 25 minutes.
  • Reduce temperature to 325^F.
  • Place ribs in a large heavy oven-proof pot.
  • Add tomatoes with juice, and next 8 ingredients.
  • Add wine and enough water to cover.
  • Tightly cover pot and cook in oven until meat is very tender, about 2 hours and 40 minutes.
  • Cool and refrigerate overnight.
  • Remove any fat from surface and transfer ribs to a 13x9x2 inch baking pan.
  • Strain liquid and return ot pot.
  • Boil until liquid has reduced to 1 cup, skimming any foam that appears, about 50 minutes.
  • Season to taste.
  • Preheat oven to 325^F.
  • Pour sauce over ribs.
  • Cover pan with foil and bake until ribs are heated through, about 25 minutes.
  • Transfer ribs to a serving platter and spoon sauce over.
  • Serve.

Nutrition Facts : Calories 1542.7, Fat 117.5, SaturatedFat 50.9, Cholesterol 245, Sodium 730.1, Carbohydrate 37, Fiber 7.6, Sugar 17.3, Protein 50.3

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