Cabernet Braised Beef Short Ribs Recipes

Steps:

• In a large bowl, add the short ribs, all vegetables, herbs and black pepper to taste for the marinade. Add the wine to cover.
• Marinate at least 6 hours in the fridge.
• Remove the meat from the marinade and pat dry with a towel or paper towel.
• Strain the veggies from the wine. Reserve both the wine and veggies for later.
• Season the meat with a generous amount of salt and pepper. Coat each side with flour and set aside.
• In a large ovenproof pot, heat the olive oil over medium-high heat on the stovetop.
• Preheat the oven to 350F˚(180C˚).
• When the oil begins smoking, carefully slip ribs into the pot and sear until well-browned, 4 to 5 minutes per side. Transfer ribs to plate.
• In the same pot, sauté the veggies from the marinade until lightly caramelized and browned, 5 to 7 minutes.
• Add the wine in the pot, stirring to deglaze. Add tomato paste and stir to dissolve. Bring the liquid to a boil so the alcohol from the wine evaporates.
• Add beef broth and bring it back to a boil. Add the ribs back to your pot. Spoon the liquid over the ribs to coat them.
• Cover the pot and transfer to the middle rack of your oven.
• Bake until meat is tender enough to be pierced easily with fork, about 2½ hours, opening the oven every 30 minutes and carefully skimming the fat from surface.
• Serve with mashed potatoes, or another side of your choice, and garnish with chopped parsley on top.
• Enjoy!

Steps:

• Preheat oven to 300 degrees.
• Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle ribs with salt and pepper. Add ribs to pan; cook for 8 minutes, browning on all sides. Remove from pan. Add beef broth to pan, scraping pan to loosen browned bits.
• Combine broth, wine and tomato paste in a medium bowl; stir with a whisk. Place ribs, celery, carrot, garlic, rosemary, and onion in a 9x13-inch baking pan coated with cooking spray. Pour broth mixture over rib mixture. Cover with foil; bake at 300 degrees for 3 1/2 hours or until ribs are very tender.
• Uncover dish; strain broth mixture through a sieve over a bowl, reserving liquid. Reserve ribs, discard remining solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour reserved mixture into bag. Seal bag; carefully snip off 1 bottom corner of bag. Drain liquid into a small saucepan, stopping before fat layer reaches opening; discard fat.
• Add flour to pan, stirring well with a whisk. Place pan over medium heat; bring to a boil, stirring constantly with a whisk. Reduce heat, and simmer 3 minutes or until thick, stirring constantly with a whisk. Serve sauce with ribs and noodles. Garnish with chopped parsley if desired.

Steps:

• Heat oil in a large pan over medium-high heat. Working in batches to not crowd the pan, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate and allow them to cool.
• Combine wine, beef broth, rosemary, thyme, and garlic in a large bowl. Place short ribs in marinade and cover with plastic wrap or aluminum foil and refrigerate overnight.
• Preheat oven to 350 degrees F.
• Place ribs in the bottom of an oven-safe Dutch oven or a deep oven-safe dish.
• Add salt and pepper to marinade and stir to combine. Pour marinade over ribs. Add water, if needed, until ribs are mostly covered with liquid.
• Cover pan and roast 2 hours.
• Remove pan from oven and add pearl onions. Then return pan, uncovered, to oven and roast for 30 minutes more.
• 5 minutes before the short ribs are almost about to be pulled out of the oven. Combine mushrooms and oil in a large saute pan over high heat.
• Cook mushrooms, stirring constantly, 5 minutes or until golden brown.
• Take the short ribs out of the oven. The meat should will be very tender and sauce is slightly reduced.
• Stir mushrooms into short rib mixture and serve over bed of mashed potatoes.