Beef Short Ribs in Red Wine. This recipe is designed to give you the kind of red wine-braised beef short ribs you'd be served at a good restaurant, featuring fork-tender meat that's glazed in a shiny, deeply wine-flavored sauce. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not.
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. You can cook Beef Short Ribs in Red Wine using 12 ingredients and 10 steps. Here is how you cook it.
Ingredients of Beef Short Ribs in Red Wine
- Prepare 6 of Beef Short Ribs, bone-in preferably.
- You need 6 of garlic cloves.
- It’s 2 tbsp of tomato paste.
- Prepare 3 tbsp of peppercorns (freshly crushed).
- You need 2 tsp of salt.
- You need 2 tsp of paprika.
- You need 2 cups of red wine, dry.
- You need 1/2 cup of beef broth.
- It’s 3 of sage leaves.
- You need 2 of rosemary sprigs.
- It’s 1 of bay leaf.
- You need of Chopped parsley, garnish.
Stir in wine, then add short ribs with any accumulated juices. Add all herbs to pot along with. Seared meaty beef short ribs benefit from long, slow cooking, so the crock pot is an excellent choice. Use a good quality, dry red wine for this recipe, for example, a good Cabernet Sauvignon, along with fresh vegetables.
Beef Short Ribs in Red Wine instructions
- Mix together garlic and tomato paste until garlic is fully incorporated into a thick paste..
- In a large bowl, add ribs (keep the bone in) cover with salt, paprika and freshly crushed peppercorns. I know this seems like a lot of pepper- just trust me :).
- Add paste. Massage ribs with your hands so you can get that garlic/tomato paste evenly distributed.
- In a large skillet on medium high, place ribs in, bone side down. Add wine, sage, rosemary and bay leaf..
- Once boiling, turn heat to low and cover. Now.. leave it alone for 1 1/2 hrs. Keep heat on your lowest setting..
- After 1 1/2 hrs, flip your ribs over and add beef broth. Cover.
- After 30 hr, flip your ribs over. Cook for another 30 minutes or so, basting every 10 or so mins until your beef is literally falling off the bone..
- This whole process should take around 4 hours to get your beef extremely tender..
- At the end, you can raise your heat to high for a few mins uncovered to thicken your sauce if you'd like..
- Serve over mashed potatoes, egg noodles or rice. Don't forget to garnish with fresh parsley! Enjoy, kids!.
Select good meaty short ribs on the bone for the best flavor. Why These Red Wine Braised Beef Short Ribs Work Similar in flavor to a classic boeuf bourguignon, these short ribs combine all the right ingredients: juicy beef, carrots, celery, onion, garlic, and fresh aromatics like bay leaves, thyme, and rosemary. I had one goal when developing this recipe for red wine-braised beef short ribs, and it was under no circumstances to churn out a copycat boeuf Bourguignon recipe where the beef just happens to be short ribs. Since boeuf Bourguignon is, in its simplest sense, beef braised in red wine, that may sound like a distinction without much basis. Pour in red wine and bring to a simmer.