RED WINE-BRAISED SHORT RIBS WITH VEGETABLES
Steps:
- Boil wine, broth, and thyme in a 6- to 7-quart wide heavy pot until reduced to about 5 cups, about 30 minutes, then pour through a fine sieve into a heatproof bowl.
- Cook whole shallots in oil in cleaned pot over moderate heat, stirring frequently, until golden, about 6 minutes. Add garlic cloves and cook, stirring frequently, until garlic is golden and shallots are golden brown, about 2 minutes. Transfer with a slotted spoon to a plate, reserving fat in pot.
- Pat ribs dry and season well with salt and pepper. Heat fat in pot over high heat, then sear ribs in 3 batches until browned on all sides, about 4 minutes per batch, transferring with tongs to a bowl. Pour off any fat in pan.
- Return ribs, shallots, garlic, and reduced wine to pot with jelly and salt to taste, then simmer, covered, without stirring, 1 3/4 hours.
- After meat has been simmering 1 1/4 hours, peel carrots, then cut carrots and zucchini diagonally into 1/2-inch-thick slices. Peel potatoes.
- Add potatoes and carrots to pot (don't stir) and simmer, covered, until ribs are tender and potatoes and carrots are just tender, about 30 minutes.
- Add zucchini to pot (don't stir) and simmer, covered, until just tender, about 6 minutes.
- Transfer meat and vegetables with a slotted spoon to a large serving dish. Discard any loose bones and keep meat and vegetables warm, covered.
- Skim fat from sauce and reserve 1 tablespoon fat. Stir reserved fat into flour in a small bowl to make a dry paste. Thin paste with 2 tablespoons warm sauce. Bring sauce to a boil and whisk in half of flour paste until thickened. (If necessary, whisk more paste into boiling sauce until thickened to desired consistency.) Simmer sauce, whisking occasionally, about 3 minutes. Pour over meat and vegetables.
GARLIC BRAISED SHORT RIBS WITH RED WINE
If you weren't already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that's your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.
Provided by Alison Roman
Categories meat, soups and stews, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 275 degrees. 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 and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
- Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
- Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
- Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
- Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.
BRAISED SHORT RIBS WITH GRAVY
This recipe can be finished in a slow cooker which makes it very helpful during those very busy days.-Susan Kinsella, East Falmouth, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Sprinkle short ribs with 1/2 teaspoon pepper and salt. In an ovenproof Dutch oven over medium-high heat, brown ribs in oil in batches. Remove meat and set aside. Add next five ingredients to drippings; cook until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. , Return ribs to pan. Add 4 cups broth, rosemary, oregano, bay leaf and remaining pepper; bring to a boil. Bake, covered, until meat is tender, 1-1/2 to 2 hours. Remove ribs to a serving platter and tent with foil. Discard herbs., Pour drippings and loosened browned bits from roasting pan into a measuring cup. Skim fat. Add enough remaining broth to drippings to measure 1 cup. In a small saucepan, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with ribs.
Nutrition Facts : Calories 310 calories, Fat 19g fat (7g saturated fat), Cholesterol 66mg cholesterol, Sodium 507mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.
BRAISED SHORT RIBS WITH RED WINE GRAVY
Steps:
- Stir flour and allspice in medium bowl to blend. Sprinkle short ribs all over with salt and pepper. Add 6 ribs to flour mixture and turn to coat. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add floured ribs; saut) until brown, turning occasionally, about 6 minutes. Transfer to large bowl. Repeat flouring and browning with remaining 6 ribs; reserve remaining flour-coating mixture. Add 1 tablespoon oil to pot. Add onions, carrots and celery stalks; saut) until vegetables begin to brown and are very tender, scraping bottom of pot often, about 30 minutes.
- Add garlic, thyme and caraway seeds to pot; stir 1 minute. Mix in tomatoes and bay leaves. Return ribs and accumulated juices to pot, arranging ribs in single layer. Add broth and wine. Bring to boil. Reduce heat to medium-low, cover and simmer until meat is almost tender, about 1 hour.
- Uncover pot. Simmer ribs 30 minutes, occasionally spooning fat from surface; reserve 2 tablespoons fat. Stir reserved flour-coating mixture and reserved 2 tablespoons fat in small bowl until smooth; mix paste into sauce around ribs. Simmer until meat is very tender and gravy thickens, about 45 minutes longer. Season with salt and pepper.
- Transfer short ribs and gravy to large bowl. Sprinkle with celery leaves.
BRAISED SHORT RIBS WITH RED WINE AND PUREED VEGETABLES
Provided by Antonio Pisaniello
Categories Beef Chicken Herb Onion Potato Tomato Vegetable Braise Dinner Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Grind first 5 ingredients in spice mill. Sprinkle beef with additional pepper and 3 1/2 teaspoons herb-salt mixture. Heat 1/2 cup corn oil in heavy large pot over high heat. Working in batches, add beef and brown well, turning occasionally, about 8 minutes per batch. Using tongs, transfer beef to large bowl. Pour off oil from pot. Add 1 cup broth to drippings in pot and bring to boil, scraping up any browned bits. Pour deglazed pan juices into small bowl.
- Heat 4 tablespoons olive oil in same pot over medium-high heat. Add onion, carrots, and celery; sauté until beginning to brown, about 12 minutes. Add tomato paste and sauté 2 minutes. Add deglazed pan juices and bring to simmer. Return beef and any accumulated juices to pot. Add wine and remaining 3 cups broth and bring to boil. Reduce heat to low. Season with pepper. Cover and cook until beef is very tender, stirring occasionally, about 2 hours.
- Using tongs, transfer beef to large bowl. Tilt pot and spoon off fat from surface of sauce. Working in batches, puree sauce with vegetables in blender until smooth; return to pot. Boil until reduced to 4 cups, about 15 minutes. Add beef and stir to heat through. DO AHEAD: Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.
- Cook potatoes in pot of boiling salted water until tender, about 25 minutes. Drain. Place 1 potato on each plate; press to mash slightly. Drizzle with extra-virgin olive oil. Top with beef. Spoon sauce around beef and potatoes and serve.
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RED WINE-BRAISED SHORT RIBS RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 Total Time 3 hrs 35 minsServings 6
- Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
- Add onions, carrots, and celery to pot and cook over medium-high heat, 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, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
- Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.
RED WINE BRAISED BONELESS SHORT RIBS - SEASONS AND …
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- In a Dutch oven or large, oven-safe pot with a lid, heat oil over medium-high heat. Add short ribs and sear on all sides until golden. Remove from pot to a plate.
- Remove most of the oil from the pot. Add the diced carrots and onions and cook, stirring, over medium heat until the onions are softened, about 5 minutes. Add the flour and tomato paste to the pot and continue cooking, stirring constantly, for another minute. Add the wine to the pot. Bring to a boil then reduce heat to medium low and simmer until wine reduces by half (about 20-25 minutes) *Don't rush this step! When the wine has reduced, add the broth and the herbs to the pot and stir to combine. Return the short ribs to the pot. Cover pot with lid and cook in preheated oven for 1 1/4 hours.
- After 1 1/4 hours in the oven, remove from oven and stir in the large pieces of carrots and potatoes, if using. Return to the oven, covered, for another 1 1/4 hours or until meat pulls apart easily and vegetables are tender. *Make sure there's a good bit of liquid in the pot at this point, to cook the vegetables. If not, add a bit more broth, wine or both.
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