Red Wine Braised Short Ribs With Carrots Recipes

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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

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.

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 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.

BRAISED SHORT RIBS AND CARROTS



Braised Short Ribs and Carrots image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 3h45m

Yield 6 to 8 servings

Number Of Ingredients 16

3 tablespoons salted butter, melted
1 cup panko breadcrumbs
2 tablespoons fresh parsley, chopped
1 lemon, zested
Kosher salt and freshly ground black pepper
8 short ribs
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
6 tablespoons salted butter
2 tablespoons tomato paste
8 large carrots
4 cloves garlic
1 onion, sliced thin
4 cups beef stock
2 sprigs fresh rosemary
2 bay leaves

Steps:

  • For the breadcrumbs: Melt the butter in a large heavy-bottomed pot over medium heat. Add the panko breadcrumbs and toast until golden, 1 to 2 minutes, then remove to a bowl. Add the parsley, lemon zest and a pinch of salt and pepper to the bowl, then toss to combine. Set aside and allow to cool, then cover until ready to use.
  • For the short ribs and carrots: Preheat the oven to 300 degrees F.
  • Season the short ribs generously with salt and pepper. Return the pot used for the breadcrumbs to the stovetop over medium-high heat. Add the olive oil and 4 tablespoons of the butter. When the butter has melted and the oil is hot, add the short ribs and sear on all sides, about 45 seconds per side. Remove to a plate. Add the tomato paste, carrots, garlic and onion. Stir and allow the tomato paste to cook for a minute. Pour in the beef stock and add the short ribs back to the pot; add the rosemary and bay leaves. Cover and place in the oven. Cook until the ribs are fork-tender and falling off the bone, 3 to 3 1/2 hours.
  • Remove the carrots to a platter and use the back of a fork to mash them. Place the remaining 2 tablespoons butter over the top, followed by the short ribs. Skim the fat from the braising liquid and transfer the liquid it to a server. Garnish with the buttery panko breadcrumbs and serve.

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

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

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 CARROTS AND ONIONS



Braised Short Ribs with Carrots and Onions image

Categories     Onion     Braise     Marinate     Roast     Sauté     Beef Rib     Celery     Carrot     White Wine     Fall     Winter     Chill     Thyme     Simmer     Boil     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

1 cup dry white wine
3 tablespoons minced garlic
2 tablespoons Dijon mustard
1 teaspoon dried crushed red pepper
18 3-to-4 inch pieces meaty beef chuck short ribs
3 3/4 cups beef stock or canned broth
2 tablespoons olive oil
1 1/2 cups finely chopped carrots
1 1/2 cups finely chopped celery
1 1/2 cups finely chopped onions
5 1/4 cups chicken stock or canned low-salt broth
4 teaspoons chopped fresh thyme
2 bay leaves
4 teaspoons cornstarch
1/4 cup water
Fresh thyme sprigs

Steps:

  • Mix wine, 1 tablespoon garlic, mustard and red pepper in large glass baking dish. Add short ribs; turn to coat. Cover and refrigerate overnight, turning occasionally.
  • Preheat oven to 500°F. Using tongs, transfer short ribs to large roasting pan; reserve marinade. Sprinkle short ribs with salt and pepper. Roast until brown, turning once, about 30 minutes. Transfer short ribs to large bowl. Place roasting pan over 2 burners. Heat over medium-high heat. Add 1 cup beef stock to pan and bring to boil, scraping up any browned bits. Pour pan juices into bowl with short ribs.
  • Reduce oven temperature to 350°F. Heat oil in heavy large ovenproof pot over medium-high heat. Add carrots, celery, onions and 2 tablespoons garlic. Sauté until vegetables are tender, about 12 minutes. Add short ribs and pan juices, reserved marinade, 2 3/4 cups beef stock, chicken stock, thyme and bay leaves. Bring to boil. Cover pot and place in oven. Bake until ribs are tender, about 2 hours.
  • Using tongs, transfer short ribs to large bowl. Boil cooking liquid until reduced to thin sauce consistency, about 25 minutes. Strain liquid; discard solids and return liquid to pot. Dissolve cornstarch in 1/4 cup water. Whisk into cooking liquid. Boil until sauce thickens and coats spoon, stirring constantly, about 2 minutes. Season with pepper. Return ribs to pot. Simmer until heated through, 3 minutes. Transfer to platter. Garnish with thyme.

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  • In a Dutch oven or large, oven-safe pot with a lid, heat oil over medium-high heat. Add short ribs and sear on all sides until golden. Remove from pot to a plate.
  • Remove most of the oil from the pot. Add the diced carrots and onions and cook, stirring, over medium heat until the onions are softened, about 5 minutes. Add the flour and tomato paste to the pot and continue cooking, stirring constantly, for another minute. Add the wine to the pot. Bring to a boil then reduce heat to medium low and simmer until wine reduces by half (about 20-25 minutes) *Don't rush this step! When the wine has reduced, add the broth and the herbs to the pot and stir to combine. Return the short ribs to the pot. Cover pot with lid and cook in preheated oven for 1 1/4 hours.
  • After 1 1/4 hours in the oven, remove from oven and stir in the large pieces of carrots and potatoes, if using. Return to the oven, covered, for another 1 1/4 hours or until meat pulls apart easily and vegetables are tender. *Make sure there's a good bit of liquid in the pot at this point, to cook the vegetables. If not, add a bit more broth, wine or both.


CROCK POT BRAISED BEEF SHORT RIBS WITH RED WINE RECIPE
2021-12-15 1/4 teaspoon freshly ground black pepper, plus more to taste. 2 tablespoons vegetable oil. 1 cup carrots, diced or sliced. 1 cup celery, diced. 1 1/2 cups chopped onion. 4 cloves garlic, sliced. 2 cups dry red wine, e.g., cabernet, malbec, or merlot. 1 1/2 cups unsalted chicken stock, or veal or beef stock. 1/2 teaspoon dried thyme.
From thespruceeats.com


RED WINE BRAISED SHORT RIBS - KWOKSPOTS
2022-03-10 Sear short ribs over high heat on each side then remove from pan. We are just getting color on the beef, not looking to cook them through. Remove beef, then add vegetables and 2 tsp of salt, cook for 5 minutes. Add tomato paste and cook additional 3 minutes before adding red wine. Allow the wine to cook over high and reduce for 5 minutes then ...
From kwokspots.com


RED WINE BRAISED SHORT RIBS - EXTRA TENDER! | THE NOVICE CHEF
2022-05-02 Sear the short ribs on all slides for 7 - 8 minutes, working in batches. Don’t overcrowd the pan with each batch. Transfer the browned short ribs to a plate, and set aside. Once all batches are browned, spoon out all but 4 tablespoons of the drippings from the pan. Add the garlic, and cook on medium heat for 1 minute.
From thenovicechefblog.com


SLOW-COOKED RED WINE BRAISED BEEF SHORT RIBS WITH HERBED …
This recipe can be made in a 6-quart electric pressure cooker. Mix flour, salt and pepper in medium bowl. Coat beef Short Ribs in flour mixture. In pressure cooker, sear beef on sauté setting in 2 to 3 batches using olive oil as needed. Add 1/2 cup wine, onions, celery, carrot, 1/2 cup stock, thyme and rosemary in pressure cooker. Close and ...
From beeflovingtexans.com


RED WINE BRAISED SHORT RIBS - ONCE UPON A CHEF
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.
From onceuponachef.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 BEEF SHORT RIBS RECIPE - TODAY.COM
2022-05-31 Preparation 1. Preheat the oven to 300 F. 2. Season the short ribs generously with the flour, salt and pepper. Heat a large Dutch oven or …
From today.com


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


BRAISED SHORT RIBS WITH CARROTS, PARSNIPS AND RED WINE
2012-12-30 Interest in cooking short ribs at home has been rekindled by the short-rib boom in trendy restaurants. Americans across the map have re-discovered the comforting deliciousness of collagen-rich cuts of meat, like short ribs, melting down in a pot over 3-4 hours into soft and buttery puddles of protein. The following recipe—with its wine sauce, […]
From wine4food.com


FALL DINNER PERFECTION: RED WINE BRAISED SHORT RIBS + MASHED …
2019-11-15 Braised Short Ribs Recipe. 3 pounds beef short ribs. 2 cups red wine, dry. 1 1/2 cups beef stock. 1 yellow onion, finely diced. 4 garlic cloves. 2 Tablespoons tomato paste. 2 bay leaves. 1 sprig of thyme. 2 Tablespoons flour. How to: Begin by preheating your oven to 325 degrees. Season the short ribs generously with salt and pepper. In an oven ...
From sequinsstonesandscones.com


RED WINE-BRAISED SHORT RIBS WITH CARROTS RECIPE - NYT COOKING
2021-11-22 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
From mastercook.com


BRAISED SHORT RIBS WITH WINE {DUTCH OVEN OR CROCKPOT} – …
2022-05-19 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 for 1 hour. Remove the lid, then bake for another hour. Transfer the short ribs to a plate.
From wellplated.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 - IN KRISTA'S KITCHEN//DELICIOUS MEALS …
2021-12-16 Heat a Dutch oven on top of the stove over high heat for several minutes until pot is very hot. Drizzle in the olive oil. While pot is heating, use 2 tsp salt and 1 tsp pepper to season the beef short ribs then dredge them in flour. Sear the short ribs for 3-5 minutes per side until you have a nice brown crust.
From inkristaskitchen.com


RED WINE BRAISED SHORT RIBS - SIMPLE PLEASURES
2020-10-13 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.
From blog.tableandvine.com


MELT-IN-YOUR-MOUTH SHORT RIBS BRAISED IN RED WINE AND HERBS
2017-12-15 2 pounds short ribs, bone in; salt and freshly ground pepper; 2 tablespoons vegetable oil; 1 medium to large (1.5 cups) sweet onion, chopped; 2 celery stalks (1 cup), chopped; 2 medium orange carrots (1/2 cup), peeled and chopped, for sauce; 6-8 small carrots, halved lengthwise, for using later (I use yellow carrots) 2 cups red wine
From kitchengatherings.com


RED WINE SHORT RIBS DUTCH OVEN - THERESCIPES.INFO
Red Wine Braised Short Ribs top www.yummly.com. bone-in beef short ribs, red wine, beef stock, cloves,... See more result ›› See also : 5 Star Short Rib Recipe , Beef Short Ribs Dutch Oven Recipes 100. Visit site . Red Wine Braised Short Ribs top www.yummly.com. short ribs, olive oil, salt, pepper, flour, tomato... See more result ›› 97. Visit site . Top Results For Red …
From therecipes.info


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


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 WITH CARROTS | WILLIAMS SONOMA
2015-04-21 Cover and cook for 1 1/2 hours. Add the carrots, cover and cook until the meat is fork-tender, about 2 1/2 hours more. Discard the thyme sprigs and bay leaf. Using a slotted spoon, transfer the short ribs and carrots to individual bowls. Skim the fat off the sauce. Set the multicooker on the brown/sauté setting to 350ºF and simmer the sauce ...
From williams-sonoma.com


RED WINE BRAISED SHORT RIBS - MY POCKET KITCHEN
2022-02-11 Add ribs and any accumulated juices, making sure the meat is mostly submerged in the liquid. You can add a bit more wine or stock if necessary. Bring to a boil. Add thyme, bay leaves, and parsley stems. Cover and place in preheated oven for 2 ½ hours or until meat is falling off the bone.
From mypocketkitchen.com


SERIOUSLY GOOD RED WINE BRAISED SHORT RIBS | PWWB
2021-11-29 Braise the short ribs: Cover the pot & braise for 3 – 3 ½ hours, until the short ribs are tender & falling off the bone. If desired, remove the lid & increase heat to medium-high, to thicken the braising liquid a little. Taste & season with additional kosher salt & ground black pepper as needed. Serve immediately.
From playswellwithbutter.com


OVEN BAKED SHORT RIBS WITH RED WINE SAUCE - GRITS AND PINECONES
2021-11-19 Preheat the oven to 300 degrees F. Pat the ribs dry with a paper towel and season with salt and pepper on all sides. Add butter to a large Dutch oven over medium heat or another large pan with a lid which can go in the oven. When the butter is melted, add the short ribs a few at a time, so they are not crowded.
From gritsandpinecones.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


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.
From debellalicious.com


TENDER RED WINE BRAISED BEEF SHORT RIBS RECIPE - UNPEELED JOURNAL
2022-02-14 Add the red wine, stock, some fresh pepper, and 1 tablespoon kosher salt. Bring just to a boil, stirring. Remove from the heat. Nestle the short ribs in a single layer amid the vegetables and liquid, and add any meat juice drippings that collected on the plate. The liquid should be no higher than halfway up the meat.
From unpeeledjournal.com


RED-WINE-BRAISED SHORT RIBS WITH CARROTS | OREGONIAN …
2008-12-16 Generously season ribs with salt and pepper and position bone-side down in large roasting pan. Roast until well browned, about 1 hour; remove from oven and drain fat from pan. While meat roasts, combine oil, onion, celery, carrots, garlic and large pinch salt in large Dutch oven set over medium-high heat. Cook, stirring occasionally, until ...
From recipes.oregonlive.com


RED WINE BRAISED SHORT RIBS RECIPE - RECIPES.NET
2022-03-25 Adjust an oven rack to the lower-middle position and preheat the oven to 325 degrees 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.
From recipes.net


RED WINE–BRAISED SHORT RIBS WITH CARROTS | RECIPE | BRAISED SHORT …
Jan 22, 2014 - These Red-Wine Braised Short Ribs with Carrots are the perfect crowd-pleasing dinner party entrée. Jan 22, 2014 - These Red-Wine Braised Short Ribs with Carrots are the perfect crowd-pleasing dinner party entrée. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, …
From pinterest.ca


BRAISED BEEF SHORT RIBS IN A RED WINE GRAVY - FOODLE CLUB
Low – 7 to 9 hours. Prepare the gravy according to the pressure cooker instructions. Cook short ribs in the oven. Heat the oil in the base of a Dutch oven, sprinkle the ribs with salt and brown them on all sides. Combine the stock with the red wine, passata, Worcestershire sauce and sugar and pour it over the meat.
From foodleclub.com


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