Red Wine Braised Short Rib Stew With Potatoes Carrots And Mushrooms 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 SHORT RIB STEW WITH POTATOES, CARROTS, AND MUSHROOMS



Red Wine-Braised Short Rib Stew with Potatoes, Carrots, and Mushrooms image

If you haven't noticed by now, we love braising. This stew wraps itself around your soul and squeezes ever so gently. And while it truly embodies the concept of a one-pot meal, we do like to roast the vegetables separately so they retain their individual flavor, creating even greater depth of flavor.

Provided by Katherine & Ryan Harvey

Categories     HarperCollins     Beef Rib     Dinner     Kid-Friendly     Soup/Stew     Potato     Carrot     Mushroom     One-Pot Meal     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 4-6 servings

Number Of Ingredients 18

For the short ribs:
1 tablespoon ghee or olive oil
3 pounds boneless short ribs, trimmed
1 tablespoon sea salt
1 onion, peeled and chopped
1 carrot, scrubbed and chopped
1 celery stalk, chopped
1 cup port or red wine
6 sprigs fresh thyme
4 whole garlic cloves
2 cups Beef Bone Broth
Chopped fresh flat-leaf parsley, for serving
For the vegetables:
2 potatoes, diced
2 carrots, peeled and diced
8 shiitake mushrooms, stems removed, caps chopped
1 tablesepoon ghee or olive oil
1 teaspoon sea salt

Steps:

  • Prepare the short ribs: In a large oven-safe pot or Dutch oven over medium-high heat, heat the ghee or olive oil.
  • Pat the short ribs dry with paper towels and season with the sea salt. Gently place the short ribs in the hot ghee or oil and sear on all sides until golden brown, about 4 minutes per side, turning as needed and searing in batches if needed to avoid overcrowding the pot. Transfer to a plate.
  • To the same pot, add the onion, carrot and celery and cook until the veggies begin to brown, stirring as needed to avoid burning, about 5 minutes.
  • Add the wine and deglaze the pot, scraping the browned bits loose from the bottom of the pot. Add the thyme and garlic and bring to a simmer. Let the wine reduce by half, about 10 minutes, then remove the pot form the heat.
  • Place the browned short ribs into the wine reduction along with the bone broth and let marinate for 1 hour in the refrigerator. Alternatively, you can prepare this dish in advance by letting the ribs marinate for a full 24 hours-well worth it in our opinion.
  • Preheat the oven to 350°F.
  • Remove the pot from the refrigerator, cover with a lid or aluminum foil, and transfer to the oven to braise for 2 1/2 hours.
  • At the 2 hour mark, when 30 minutes remain on the cooking time for the short ribs, prepare the vegetables: On a baking sheet, toss the potatoes, carrots, and mushrooms with the ghee or oil and sea salt. Spread out in and even layer and roast in the oven for 20 to 25 minutes, until the potatoes and carrots are knife-tender.
  • Remove the pot with the short ribs from the oven, uncover, and transfer the meat to a plate. Strain the braising liquid into a deep serving dish; discard the solids from the liquid. Add the roasted veggies to the serving dish and stir to distribute evenly. Using your hands or a fork, break the short ribs into chunks and stir in as well. Garnish with a little chopped fresh parsley and serve family style.
  • The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.

RED WINE-BRAISED SHORT RIBS WITH CARROTS



Red Wine-Braised Short Ribs With Carrots image

Everyone loves beef short ribs. Because the meat is well-marbled, a couple of hours' slow cooking keeps it incredibly succulent. This homely combination of beef with carrot, cooked rather plainly, is classic in traditional French cooking, and produces truly delicious results. Like all other braises, this one improves if made a day (or two) in advance of serving, though you can certainly make it all in one go if you wish. Cooking it ahead accomplishes a number of things, not least of which is that it needs only reheating to serve. Another is that refrigerating the braise in its juices always seems to intensify the flavors. Yet one more reason: It is easier to remove the fat on the surface of the liquid when it is cold, rather than trying to skim it from the surface hot.

Provided by David Tanis

Categories     main course

Time 3h

Yield 6 servings

Number Of Ingredients 15

5 pounds meaty beef short ribs, cut flanken- or English-style
Salt and pepper
Olive oil
1 large onion, peeled and halved
2 whole cloves
2 bay leaves
2 tablespoons tomato paste
2 cups dry red wine
4 cups beef or chicken broth, heated
2 pounds small carrots, peeled and cut in 2- or 3-inch lengths of roughly equal thickness
1 medium leek, white and tender green parts, cut in 1-inch dice (about 2 cups)
2 tablespoons unsalted butter
1 teaspoon potato starch or cornstarch, dissolved in 2 tablespoons cold water (optional)
3 tablespoons chopped parsley, for serving
2 tablespoons finely cut chives, for serving

Steps:

  • Season each rib generously all over with salt and pepper. If time permits, set aside for an hour to let seasoning penetrate meat.
  • Heat oven to 350 degrees. Put a large cast-iron skillet over medium-high heat. When pan is hot, add olive oil just to film the bottom. Working in batches so as not to crowd pan, brown a few short ribs at a time on both meaty sides. Reduce heat as necessary to achieve browning gradually; it may take 4 to 5 minutes per side for well-browned ribs. This will guarantee a dark, rich color for the sauce. Transfer ribs to a Dutch oven or deep, wide baking dish. Leave skillet on the heat.
  • Use a clove to pin a bay leaf to the rounded side of each onion half. Set the onion cut side down in the skillet and let cut side brown for a minute or two. Transfer onion to pot with ribs.
  • Add tomato paste and wine to skillet and bring to a simmer, stirring and scraping with a wooden spoon to dissolve all of the flavorful brown bits, then pour wine mixture over ribs.
  • Add broth to Dutch oven, cover and bake for 2 to 2 1/2 hours, until meat is very tender when probed. Remove from heat, uncover and skim fat from surface. (See note.)
  • Fill a large saucepan with well-salted water and bring to a boil. Add carrots and simmer until done, but not too soft, about 8 to 10 minutes. Drain carrots, reserving 1/2 cup of cooking water.
  • Return saucepan to stove over medium-high heat and add butter. Add leeks, season with salt, and cook, stirring, until barely softened. Add carrots and reserved cooking water. Gently combine, turn off heat and cover for 5 minutes.
  • Carefully transfer short ribs to a large, deep serving platter. Bring braising juices to a boil over high heat. If you wish to thicken the sauce lightly, add potato starch mixture and cook 1 minute more. Ladle sauce over ribs.
  • Transfer carrot and leek mixture, along with buttery juices, to a serving dish. Sprinkle carrots and ribs with parsley and chives and serve.

RED WINE-BRAISED SHORT RIBS



Red Wine-Braised Short Ribs image

Tender wine-braised short ribs are the perfect meal for a chilly fall or winter day. Get the recipe.

Provided by Jenny Rosenstrach

Categories     Herb     Braise     Dinner     Beef Rib     Red Wine     Fall     Winter     Potluck     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 16

5 pound bone-in beef short ribs, cut crosswise into 2" pieces
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 750-milliliter bottle dry red wine (preferably Cabernet Sauvignon)
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock

Steps:

  • Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.
  • Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
  • Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

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 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

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

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From feastinthyme.com


RED WINE BRAISED SHORT RIBS WITH POLENTA - DINNER REINVENTED
Add carrots, mushrooms, shallots, garlic, and rosemary. Cook for a minute and then add in broth and red wine, using a whisk to scrape off the bits in the bottom of the pot. Add the short ribs back into the pot, cover with a lid, bake in the oven at 350 degrees for 3 hours. Serve over polenta prepared according to box instructions.
From dinnerreinvented.com


RED WINE BRAISED SHORT RIBS RECIPE - KENDELLKREATIONS
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 SHORT RIBS RECIPE: TENDER AND DELICIOUS - EASY RECIPES
Ingredients 1/4 cup all-purpose flour Coarse salt and freshly ground pepper 16 (4-ounce) pieces small, thick, bone-in beef short ribs (about 4 pounds total) Sprinkle salt and pepper over ribs. Place ribs in slow cooker, cover with onions and garlic. In bowl, whisk together wine, ketchup, soy sauce, Worcestershire sauce, and brown sugar. Pour on […]
From recipegoulash.cc


RED WINE–BRAISED SHORT RIBS WITH CARROTS RECIPE - BON APPéTIT
2013-10-01 Step 3. Transfer short ribs and carrots to a large baking dish or platter and cover with foil to keep warm; discard thyme and any bones in pot. Strain cooking liquid through a fine-mesh sieve into ...
From bonappetit.com


RED WINE SLOW COOKER SHORT RIBS WITH POTATOES, CARROTS, AND ONION
2015-01-23 Remove short ribs and place in slow cooker along with the garlic, onion, carrots, and potatoes. In the same large pot add 3 tablespoons of flour to the drippings from the short ribs. Whisk for 1 minute until flour has cooked out a bit. Next add the red cooking wine, beef broth and all the seasonings; bay leaves, salt, pepper, oregano, parsley ...
From stuckonsweet.com


BRAISED SHORT RIBS WITH WINE {DUTCH OVEN OR CROCKPOT} – …
2022-05-19 Pour in the wine and deglaze. Bring to a boil, then let simmer. Stir in the remaining ingredients (except the parsley). Return the short ribs to the pot. Bring to a simmer, then transfer the short ribs to the oven. Bake the red wine braised short ribs covered at 325 degrees F …
From wellplated.com


RED WINE BRAISED SHORT RIBS WITH GOUDA MASHED POTATOES
2021-04-11 Add tomato paste and garlic, whisking constantly for 2 minutes. Add in the red wine and bring to a boil. Return the short ribs to your pot, bone side down this time, boil for 3 minutes. Add in the beef broth and the sprig of thyme. Cover the pot with a lid and transfer to the oven.
From moderncrumb.com


RED WINE BRAISED SHORT RIBS - SCHECKEATS
Instructions. Heat a large dutch oven over medium-high heat 2-3 minutes. Add the oil and start searing the short ribs. Don't crowd the surface; work in batches if needed. Try to get deep browning on at least 2 sides of the meat, but in no way are we trying to cook the meat all the way through at this step. Set aside the seared meat.
From scheckeats.com


RED WINE BRAISED SHORT RIBS WITH CREAMY POLENTA
Step 5. Deglaze with the red wine, scraping up any browned stuck bits from the bottom of the pot. Add in the bay leaves, Parmesan rinds, dried porcini mushrooms, rosemary sprigs and bring to a boil. Nestle in the browned beef short ribs, return to a simmer and allow to cook uncovered until the wine has reduced by half, approximately 30 minutes.
From tastetoronto.com


RED WINE BRAISED SHORT RIBS RECIPE - GOOD HOUSEKEEPING
2013-01-26 Directions. Sprinkle 4 pounds bone-in beef short ribs with 1/2 teaspoon each salt and pepper. In 12-inch skillet, heat 2 teaspoons vegetable oil on medium-high until very hot. In batches, brown ...
From goodhousekeeping.com


WINE-BRAISED SHORT RIBS WITH MASHED POTATOES AND BONE MARROW …
2019-02-25 Braised short ribs: Preheat oven to 275°F. Divide short ribs (or chuck flat) into 8-ounce portions and season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working ...
From cbc.ca


RED WINE-BRAISED SHORT RIB STEW WITH POTATOES, CARROTS, AND …
The recipe Red Wine-Braised Short Rib Stew with Potatoes, Carrots, and Mushrooms can be made in around 3 hours and 20 minutes.This recipe makes 6 servings with 812 calories, 30g of protein, and 63g of fat each. For $5.01 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. It works well as a …
From pantryfed.com


RED WINE-BRAISED BEEF STEW WITH POTATOES AND CARROTS BY …
Add the onion to the pot and cook until softened and caramelized, 4-5 minutes. Pour in the wine and stir, scraping up any fond that has developed on the bottom of the pot. Cook until reduced slightly, 2-3 minutes. Step 3. Add back the seared beef and rendered bacon with the stock, potatoes, carrots, mushrooms and thyme. Bring to a boil, then ...
From thefeedfeed.com


RED WINE BRAISED SHORT RIBS - WAVES IN THE KITCHEN
2020-05-09 brown the meat. add the aromatic veggies. add the braising liquid. cook gently in oven for a few hours until tender. once the short ribs are fork tender, remove from pot. strain sauce and pour it back in the pot. add 2 secret ingredients and reduce sauce. taste sauce and adjust seasoning. place short ribs back in.
From wavesinthekitchen.com


RED WINE-BRAISED SHORT RIBS RECIPE - KITCHEN SWAGGER
2022-02-01 Preheat oven to 350°F. Generously season short ribs all over with salt and pepper. Heat 2 tablespoons of olive oil in a large dutch oven over medium-high heat. Add ribs in two batches (four per), browning each side for about 1 minute …
From kitchenswagger.com


RED WINE-BRAISED SHORT RIB STEW WITH POTATOES, CARROTS, AND …
Nov 4, 2020 - If you haven't noticed by now, we love braising. This stew wraps itself around your soul and squeezes ever so gently. And while it truly embodies the concept of a one-pot meal, we do like to roast the vegetables separately so they retain their individual flavor, creating even greater depth of flavor.
From pinterest.de


RED WINE-BRAISED SHORT RIB STEW WITH POTATOES, CARROTS, …
3 pounds boneless short ribs, trimmed 1 tablespoon sea salt 1 onion, peeled and chopped 1 carrot, scrubbed and chopped 1 celery stalk, chopped 1 cup port or red wine 6 sprigs fresh thyme 4 whole garlic cloves 2 cups Beef Bone Broth Chopped fresh flat-leaf parsley, for serving 2 potatoes, diced 2 carrots, peeled and diced
From keeprecipes.com


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