Beef Short Ribs in Red Wine. Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Browse The Collection Of Reds From The World's Fine Wine Hotspots Online Now.
Transfer the ribs to a plate, then add the garlic and stir until softened but not. 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. The most tender and succulent fall apart beef you will ever have, you'd pay top dollar at fine dining restaurants for a plate of these Braised Beef Short Ribs. You can have Beef Short Ribs in Red Wine using 10 ingredients and 11 steps. Here is how you cook it.
Ingredients of Beef Short Ribs in Red Wine
- You need 4 large of Beef Short Ribs.
- Prepare of Olive Oil (for frying).
- It’s 1 large of head of garlic (cut in half horizontally).
- It’s 1 tbsp of Tomato Puree.
- Prepare 750 ml of Bottle of good red wine.
- You need 1 liter of Beef Stock.
- Prepare 150 grams of pancetta, cubed.
- It’s 250 grams of Chestnut mushrooms, cleaned and quartered.
- Prepare of salt and pepper.
- You need of roughly chopped flat leaf parsley.
Cooked long and slow in a rich red wine sauce, these beef ribs are easy enough for midweek, and most definitely impressive enough for company. 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.
Beef Short Ribs in Red Wine instructions
- Pre-heat your oven to 170° celcius……. you want to cook these ribs low, and slow!.
- If your short ribs are still connected, you will need to seperate them, and then generously season them with salt and pepper. Then put a deep sided roasting tray with a good glug of olive oil on top of your hob, and whack it on full power!.
- When your oil is screaming hot, add your short ribs to the roasting tray and brown then on all sides. Meanwhile, cut your garlic head in half horizontally, and then add to the roasting tray along with the tomato puree. You will need to cook the puree for around 1 minute, otherwise it will be bitter..
- Pour in the red wine to deglaze the tray, scraping up all of that beefy goodness! Bring to the boil, and cook for around 10-15 minutes until the wine has reduced by half..
- Add the beef stock, to make the liquid level cover the ribs about half way up. Bring to the boil again, and then spoon the liquid over the ribs..
- Cover the roasting tray with tin foil, and cook in the oven for 2½ hours. You will need to baste the ribs every 30 minutes to make sure they absorb all of that winey flavour!.
- Around 10 minutes before the rib are done, fry the pancetta in a tiny bit of olive oil for a couple of minutes until it is starting to crisp up, and then add your quartered chestnut mushrooms cooking for 5 minutes..
- Now it is time to take your short ribs out of the oven….. take them out of the roasting tray, set them aside and prepare your amazing sauce!.
- You need to remove each garlic clove from the roasting tray and pass them through a fine sieve into a bowl, and then remove any excess fat from the surface of the red wine juices in the tray. The best way to do this is to lay a few pieces of kitchen roll on the top, and it will absorb it all. Then strain the juices through the same sieve that you used for the garlic into the same bowl. If the sauce is too thin, pop it into a pan and reduce for around 10 minutes, until it reaches the right consistency..
- Lay your short ribs onto a serving platter, and scatter the pancetta and mushrooms over the top. The pour over the sauce, which should be the right thickness to coat the back of a spoon..
- Roughly chop your flat leaf parsley, and sprinkle over the top!.
Add flour and tomato paste; cook, stirring constantly, until well. 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. Select good meaty short ribs on the bone for the best flavor. Unlike bourguignon, which is a stew, braised beef short ribs are more like fall-off-the-bone tender meat with a silken red wine sauce with concentrated beefy, aromatic flavor.