Red Wine Braised Short Ribs With Fingerlings Potatoes 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 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 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

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

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

INSTANT POT BRAISED SHORT RIBS WITH FINGERLINGS POTATOES



Instant Pot Braised Short Ribs With Fingerlings Potatoes image

Make and share this Instant Pot Braised Short Ribs With Fingerlings Potatoes recipe from Food.com.

Provided by norasingley

Categories     Meat

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 15

4 lbs meaty bone-in short ribs (about 6 pieces in 3-inch pieces)
kosher salt & freshly ground black pepper
2 tablespoons olive oil, plus more as necessary
2 tablespoons all-purpose flour
1 1/2 cups dry red wine
2 medium carrots, peeled and cut crosswise in half
2 stalks celery, cut into thirds
2 leeks, whites and light green parts only, cut crosswise in 3-inch pieces
1 head garlic, cut in half crosswise
1 bay leaf
3/4 teaspoon red pepper flakes
1 cup low sodium beef broth
3/4 teaspoon red pepper flakes
1 1/2 lbs fingerling potatoes, scrubbed
chopped mixed herbs, for serving, such as parsley, dill, chives, thyme, and or cilantro

Steps:

  • Preheat Instant Pot to saute setting.
  • Dry short ribs and season generously with salt. Add olive oil to pot and swirl to coat. When smoking, add short ribs, in batches, and saute until deeply golden brown, about 5 minutes per side.
  • Remove ribs to a plate as they finish and replenish or drain oil as necessary to maintain approximately 2 tablespoons per batch. Return all ribs to pot, sprinkle with flour and toss to coat.
  • Add wine and reduce by half, about 8 minutes, scraping bottom of pot to deglaze. (This can also be done in a skillet over high heat. Saute timing will be reduced. Transfer ribs and pan sauce to Instant Pot before proceeding.).
  • Arrange ribs in as even a layer as possible and disperse carrots, celery, leeks, garlic, bay leaf, and red pepper flakes throughout. Add broth, bring to a simmer, and top with fingerling potatoes. Season all vegetables generously with salt and pepper.
  • Top with lid and place on high pressure. Cook 45 minutes and then allow pressure to release naturally for 30 minutes. Uncover and remove ribs and vegetables with a slotted spoon. Tent with foil to keep warm.
  • Transfer cooking liquid to a fat separator or measuring cup and skim fat. If desired, return sauce to Instant Pot and reduce to desired consistency. Season sauce with salt and pepper.
  • Serve ribs with potatoes, vegetables, and sauce, garnished with herbs.

Nutrition Facts : Calories 333.2, Fat 7.4, SaturatedFat 1.1, Sodium 79.7, Carbohydrate 47.1, Fiber 6.7, Sugar 6.3, Protein 5.4

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



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.

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  • Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. 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 Tbsp. 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, 2–2½ 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.


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  • 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.


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From seasonsandsuppers.ca


RED WINE-BRAISED SHORT RIBS WITH ROSTI POTATOES - RACHAEL RAY IN …
Cook until the wine reduces, 10 minutes. Add the stock and rosemary; bring to a boil. Step 3. Add the meat, bone side up, and the juices from the plate. Cover; transfer to the oven. Cook until the meat is fork-tender, about 2 1/2 hours. Step 4. In a small nonstick skillet, heat 1 tbsp. oil over medium. Add the potatoes; season generously.
From rachaelraymag.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


EASY RED WINE BRAISED BEEF SHORT RIBS - FAMILYSTYLE FOOD
2022-01-01 Bring the milk and water to a boil in a 2 or 3 quart heavy pot. Add 2 teaspoons salt and slowly stir in the polenta a little at time to avoid lumps. Turn the heat down to low and cook, stirring frequently until the polenta thickens, about 25 minutes. Stir in the butter and cheese. Cover and keep warm until serving.
From familystylefood.com


WINE-BRAISED SHORT RIBS WITH MASHED POTATOES AND BONE …
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 RIBS | WILLIAMS SONOMA
2017-06-15 Place the tagine on a diffuser over medium-high heat and warm 1 Tbs. of the olive oil. Season the short ribs on all sides with salt and pepper. Dredge the ribs in the flour until evenly coated, shaking off the excess. Add half of the ribs to the tagine and sear until well browned on all sides, about 10 minutes total; transfer to a plate.
From williams-sonoma.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


INSTANT POT BRAISED SHORT RIBS WITH FINGERLINGS POTATOES RECIPE
May 20, 2019 - This will become an Instant Pot go-to. When autocomplete results are available use up and down arrows to review and enter to select.
From pinterest.ca


BRAISED BEEF SHORT RIBS W/FINGERLING POTATOES & GREEN BEANS
2017-06-30 Directions. Season the ribs with salt & pepper, then brown them in a frying pan. Place browned ribs in a deep cooking dish and set aside. Sauté chopped onion & garlic in a little olive oil, then add beef stock & red wine and reduce. Strain the liquid over the ribs, cover with foil and bake in oven at 200° for 11 hours (in by 7:00 am, ready by ...
From pwoodford.net


RED WINE BRAISED SHORT RIBS - CHEF ELIZABETH REESE
Beef short ribs braised in a dutch oven and served over creamy mashed potatoes! ... These fall apart Red wine Braised Short Ribs are the best cold-weather comfort food. Beef short ribs braised in a dutch oven and served over creamy mashed potatoes! The season is finally here for braising, slow cooking, stews and soups! This Red Wine Braised Short Rib recipe has …
From chefelizabethreese.com


RED WINE BRAISED SHORT RIBS | DASH OF SAVORY | COOK WITH PASSION
2017-03-26 Liberally season the short ribs with kosher salt and pepper. Sear all sides of short ribs in pot, about 2 minutes a side. Remove to a plate and set aside. Pour oil out of the pot and turn heat down to medium. Step 2 Add butter to the pot, chopped onions and carrots. Saute for about 3-5 minutes until veggies are slightly tender.
From dashofsavory.com


BEEF SHORT RIBS WITH FINGERLINGS - THE LITTLE POTATO COMPANY
Step 2 out of 7. Add oil to the pressure cooker and heat over medium high. Add the ribs two at a time and brown, turning often to caramelize. Remove to a platter and continue with remaining ribs. Step 3 out of 7. Reduce heat, slowly add wine and deglaze pan of brown bits on the bottom. Step 4 out of 7. Whisk in remaining flour to blend.
From littlepotatoes.com


RED WINE BRAISED SHORT RIBS - THE MIGONI KITCHEN
2019-03-03 Instructions. Season the short ribs generously with salt and pepper and dredge in the flour. Heat up the oil in a large dutch oven over medium-high heat and sear the short ribs on all four sides, until you have a nice brown crust. Remove from the pan and set aside. Drain all but about 2 tablespoons of the rendered fat in the pan.
From themigonikitchen.com


RED WINE BRAISED SHORT RIBS RECIPE - PLATINGS + PAIRINGS
2021-02-17 First, dry the ribs thoroughly with paper towels and season generously with salt and pepper. Then, add your olive oil to a large dutch oven (or saucepan) and heat over medium-high heat. Once the oil is shimmering, add the short ribs and brown on all sides, approximately 2-3 minutes per side. The pot should not be overcrowded.
From platingsandpairings.com


RIB OF THE WEEK: SHORT RIBS BRAISED IN RED WINE
2009-02-02 Recipe: Short Ribs Braised in Red Wine. 2 Tbls. olive oil 2 1/2 lbs. beef short ribs (about 4-6 ribs, depending on their size) kosher salt 3 cups red wine 1 medium onion, diced 2 ribs celery, diced 1 Tbls. garlic powder 1 1/2 tsp. lavender 1 fresh bay leaf 1 sprig rosemary freshly cracked black pepper. Serves 2 generously for dinner.
From thehungrymouse.com


BRAISED BEEF SHORT RIBS IN RED WINE SAUCE - RECIPETIN EATS
2019-02-06 2 cups (500ml) dry red wine (Note 2) 2 cups (500ml) beef stock/broth, low sodium 2 sprigs thyme (optional) 2 bay leaves Instructions Preheat oven to 160°C/325°F. Sprinkle beef all over with salt and pepper. Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 - 7 min in total).
From recipetineats.com


BRAISED RED WINE SHORT RIBS [RECIPE & EASY STEP-BY-STEP]
2021-01-11 Generously season short ribs on all sides with salt and pepper. Heat a large Dutch Oven over medium-high heat. Add oil. When oil begins to shimmer, add short ribs and brown on all sides, about 4 minutes per side. Transfer short ribs to a plate and return pan to heat. To heated pan, add onion, celery, and carrots to hot pan.
From inquiringchef.com


BRAISED SHORT RIBS WITH RED WINE - CREATE THE MOST AMAZING DISHES
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.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


WINE BRAISED SHORT RIBS WITH WHITE CHEDDAR MASHED POTATOES
2015-12-14 Add butter, salt, pepper, and half and half to pot and cook, stirring frequently, until barely simmering. Turn off the heat. Return potatoes to pot and mash with a potato masher. Add shredded white cheddar cheese and stir until cheese has melted fully into the mashed potatoes. Taste and add seasoning if necessary.
From lifeasastrawberry.com


RED WINE BRAISED SHORT RIBS – KING RECIPES
2022-05-14 Preheat the oven to 350°F, and position the oven rack in the center of the oven. Turn off the stovetop heat, and place the ribs into the Dutch oven. Add in the herbs. Place the lid on the Dutch oven, and place in the oven to braise for 3 hours. (For safety and quality, check on the short ribs occasionally during this time.
From rogos.info


NAOMI POMEROY'S BRAISED SHORT RIBS WITH RED WINE & DATES
Directions Instructions Checklist Step 1 Preheat the oven to 350°. Season the ribs generously with kosher salt and pepper. Heat a cast-iron skillet over high. Add 2 tbsp. oil, then the short ribs. Cook, pressing the ribs with tongs to get a deep brown sear, 2 to 3 minutes per side. Step 2 Transfer the ribs to a large Dutch oven or pot.
From rachaelraymag.com


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


SHORT RIBS OF BEEF RECIPES CROCK POT - THERESCIPES.INFO
https://www.yummly.com › recipes › beef-short-ribs-crock-pot?prm-v1=1. All information about healthy recipes and cooking tips
From therecipes.info


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


RED WINE BRAISED SHORT RIBS - DELICIOUS LITTLE BITES
2019-09-19 Preheat oven to 300°F. Season the short ribs with salt and pepper. Heat the olive oil in a large Dutch oven over medium high heat. Add the beef ribs, in batches, and sear on all sides until well browned, about 4 minutes per side. Transfer to a …
From deliciouslittlebites.com


RED WINE BRAISED SHORT RIBS WITH GARLIC WHIPPED POTATOES
2018-11-25 Drain the potatoes and garlic. While the potatoes are cooking, warm the milk in a microwave or saucepan until it is hot but not simmering. Process potatoes and garlic through a ricer or food mill into a mixing bowl. Add the butter and drizzle 1/3 of the hot milk into the potatoes. Using a handheld mixer (or a stand mixer with a whisk attachment ...
From boulderlocavore.com


BRAISED SHORT RIBS WITH WINE {DUTCH OVEN OR CROCKPOT} – …
2021-10-22 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


SHORT RIBS AND CABBAGE SOUP - THERESCIPES.INFO
A German-inspired feast, featuring braised beef short ribs over mustard-seed spaetzle; brioche toast with brandied mushrooms in cream; and citrus …
From therecipes.info


RED WINE-BRAISED SHORT RIBS WITH FINGERLINGS POTATOES RECIPE
3⁄4 teaspoon red pepper flakes; 1 cup low sodium beef broth; 3⁄4 teaspoon red pepper flakes; 1 1⁄2 lbs fingerling potatoes, scrubbed; chopped mixed herbs, for serving, such as parsley, dill, chives, thyme, and or or cilantro
From mastercook.com


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Top Asked Questions

How to cook garlic braised short ribs with red wine?
Garlic Braised Short Ribs with Red Wine is a simple beef dish of beef short ribs slowly braised on red wine, celery and carrots inside a Dutch Oven until its fall of the bone. Season short ribs with salt and freshly ground black pepper. Place a Dutch oven over stove top over high heat, add oil then sear short ribs until golden brown on all side.
How do you make Sage-wine braised beef short ribs and potatoes?
Here is how this sage-wine braised beef short ribs and potatoes recipe goes (print-friendly recipe to follow): Combine 1 ½ teaspoon seasoned salt, 1 teaspoon pepper, paprika and ground cardamom in a small bowl. Spice short ribs generously on all sides. In a French/Dutch oven or heavy braising pot, like this one *, heat two tbs of vegetable oil.
How to cook Short ribs in the oven?
Recipe Preparation. Heat oil in a large Dutch oven over medium-high. 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 Tbsp. drippings from pot. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned,...
What are the Best Short ribs to cook for a wedding?
Wow your guests with Juicy Melt-in-Your-Mouth Instant Pot Short Ribs (Pressure Cooker): Red Wine Braised Beef Short Ribs with buttery mashed potatoes. Impress your guests with these Juicy Melt-in-Your-Mouth Beef Short Ribs: Fall-Off-the-Bone Tender Short Ribs with buttery mashed potatoes cooked in the same pot. Subscribe to Amy + Jacky Recipes

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