Red Wine Braised Short Ribs
"Submitted by Erica G. ( Novus Orthodontics, Spartanburg)(credit: Veronika's Kitchen)"Serves 8 | Prep Time 20 min. | Cook Time 3 Hrs.
Why I Love This Recipe
This soft tender meat is cooked in red wine sauce that brings
a wonderfully intoxicating (no pun intended!) aroma to the whole dish. The trick is to reduce the wine first, so it becomes more concentrated, loses most of it's alcohol and brings a rich and deep flavor. It takes some time to cook in the oven, but the meat comes out perfectly tender and falls apart. A most excellent dish for protecting and preserving your hardware without sacrificing taste.
Ingredients You'll Need
2 Tbsp. Olive Oil
3-4 Lbs. Bone-in Short Ribs (8-10 pieces)
Salt and Pepper (to taste)
1 Large Onion (diced)
2 Stalks Celery (diced)
2 Carrots (diced)
3 Cloves Garlic (crushed)
2 Tbsp. Tomato Paste
2 Cups Red Wine (Cabernet Sauvignon)
3 Cups Beef Broth
2 Bay Leaves
1 Sprig Thyme
1 Sprig Oregano
Preheat the oven to 350°F
Rinse and pat dry the bone-in short ribs and generously season with salt and pepper.
Heat 2 tbsp olive oil in 6 Qt Dutch oven over medium-high heat. Brown the ribs in two batches for 5-6 minutes on each side, then transfer to a plate and set aside.
Add 1 diced onion and cook for 8-10 minutes or until translucent and softened. Then add 2 stalks diced celery and 2 diced carrots, and cook for 3-5 minutes more.
Add 3 cloves smashed garlic and 2 tbsp. tomato paste and cook for a few more minutes.
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.
Transfer the meat to the plate and cover with foil.
Strain the sauce and set discard the vegetables.
Pour the liquid back to the pot and simmer until it thickens.
You do not have to strain the sauce and discard the vegetables. If you want to keep the veggies, there is no need to strain the sauce. Just bring it to boil on the stove and reduce the liquid.
I like to use Cabernet Sauvignon to braise the meat, as it provides the best flavor.
You can start testing the meat after 2 hours of cooking. Simply pierce the meat with the fork to see if the meat is tender and fall of the bones.
If the sauce is too liquidy, add 1 tablespoon cornstarch mixed with 2 tablespoons water, and stir. Cook for a couple of more minutes.
If you don’t want to use alcohol in your meal, you can substitute it with beef broth. Just skip the step with adding and reducing the wine and add 5 cups of broth instead of 3 cups. (if you decide to cook with wine, 99% of the alcohol will evaporate while you reduce and slow cook the wine. Also, you don’t taste the wine in the final dish. It just provides a richer flavor.)_
Pairs Well With
Fluffy Mashed Potatoes and Steamed Vegetables