Red Wine Braised Short Ribs in Reduction Sauce. These Red Wine-Braised Short Ribs are even better when they're allowed to sit overnight. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste I decided to make Braised Short Ribs and dinner was delicious!!
Begin by trimming all excess fat off of the exterior of the short ribs (although leave the marbling that goes throughout the meat alone), otherwise, your sauce will be greasy.
It's also a good idea to remove any silver skin, which is the thin, white/silvery.
Season short ribs with salt and pepper.
You can Have Red Wine Braised Short Ribs in Reduction Sauce using 18 ingredients and 14 steps. Here is how you cook that.
Ingredients of Red Wine Braised Short Ribs in Reduction Sauce
- Lets Go Prepare 3 lb of bone-in short ribs.
- Lets Go Prepare 2 of bacon strips.
- Lets Go Prepare 3 tbls of olive oil.
- What You needis 3 tbls of butter.
- What You needis 1.5 of large white onions chopped.
- Lets Go Prepare 3 of carrots peeled- and chopped.
- It's 2 of celery stalks chopped.
- What You needis 2 of tomatoes chopped.
- It's 3 tbls of flour.
- Lets Go Prepare 2 tbls of tomato paste.
- It's 3/4 bottle of red wine.
- What You needis 6 sprigs of flat leaf parsley.
- What You needis 5 sprigs of thyme.
- Lets Go Prepare 3 sprigs of oregano.
- It's 3 sprigs of rosemary.
- It's 2 of fresh or dried Bay leaves.
- It's 1 head of garlic halved.
- Lets Go Prepare 2.5 cups of low sodium beef broth.
Place a large stock pot over HIGH heat. When hot, add the olive oil. Sear the short ribs on all sides until dark This recipe is very tasty. In my experience, the reduction does need flour to thicken it a bit.
Red Wine Braised Short Ribs in Reduction Sauce instructions
- Preheat oven to 215°..
- Season short ribs with salt and pepper and set aside..
- Heat Dutch oven on med low heat and add bacon strips. Cook the fat out of the bacon without burning the bacon..
- Remove bacon strips and store for snack later. Keep bacon fat in Dutch oven, add butter and set heat to med high..
- Brown short ribs on all sides, if needed work Browning multiple batches if necessary, cook should be about 8 minutes per batch..
- Transfer short ribs to a plate. Keep about 3 Tbsp. drippings inside Dutch oven. Can use a little more..
- Add onions, carrots, and celery to pot and cook over medium-high heat cook for a few minutes..
- Add tomatoes, 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 and cook off alcohol. Add the beef stock and bring to a boil..
- Add all herbs and garlic and some more salt if needed to sauce. Add short ribs with any accumulated juices to Dutch oven. Bring to a boil;.
- Cover Dutch oven and put in oven. Cook until short ribs are tender, 2–21/2 hours..
- Transfer short ribs to a platter. Strain sauce from Dutch oven into a sauce pan..
- Reduce down until it gets a good consistency but not too thick its not a gravy. Sauce should shimmering..
You have to let the sauce completely cool before it will. Braising short ribs in red wine gives them deep, dark color and flavor, and fall-off-the-bone tenderness. Customize your own braised short Transfer the ribs to a serving platter or dish. Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off as much of. This braised short ribs in red wine recipe pairs perfectly with egg noodles.