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Recipe

Red Wine Braised Beef Short Ribs

— • — • American

Orphaned recipes

Beef short ribs braised in red wine with a mirepoix, herbs, and a reduced gravy; oven-finished until tender.

Source: cookpad.com
Red Wine Braised Beef Short Ribs image 1
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Ingredients

Main

  • 4 pcs beef short ribs(range 4-6 pieces (original: 4-6))
  • 2 pcs onion(whole)
  • 1 pc garlic(large (bulb))
  • 2 pcs carrot(peeled)
  • 4 pcs celery(peeled stalks)
  • 1 cup red wine
  • 3 cup beef stock
  • 2 tbsp tomato paste(range 2-3 tbsp)
  • 2 tbsp olive oil(EVOO or avocado oil; range 2-3 tbsp)
  • 2 butter(2 knobs)
  • 4 thyme(4-5 sprigs, fresh)
  • 2 rosemary(2 sprigs, fresh)
  • 1 pc bay leaf(1-2 bay leaves (range 1-2))
  • salt(to taste)
  • pepper(to taste)

Instructions

Main

  1. Heat a deep pan or Dutch oven over medium-high. Add EVOO or avocado oil and one knob of butter; sear short ribs on all sides until golden. Remove and set aside.
  2. Add a little more oil to the pan. Add onions, carrots and the whole garlic halves (cut face down). Season with salt and pepper and sauté until vegetables are soft.
  3. Stir in 2–3 tbsp tomato paste and cook until incorporated into the vegetables. Add celery and cook 1–2 minutes more.
  4. Return short ribs to the mirepoix. Pour in 1 cup red wine to deglaze and simmer to reduce alcohol. Add 3 cups beef stock (do not fully submerge ribs) and add thyme, rosemary and bay leaves; bring to a boil.
  5. Cover and transfer pan to a 177°C oven and braise for about 2.5 hours. Flip the short ribs halfway through. Remove the lid for the final 15 minutes to brown the tops.
  6. Remove short ribs and strain the cooking liquid into a separate pot. Bring gravy to a boil and whisk in a slurry (equal parts cornstarch and water) slowly until thickened. Serve over garlic mashed potatoes or polenta, top with sautéed mushrooms, drizzle gravy and garnish with chives.

Tips

  • Trim excess fat from short ribs and pat them dry before searing to improve browning.
  • Deglaze the pan with red wine and simmer until most alcohol evaporates to concentrate flavor.
  • Serve over creamy mashed potatoes or polenta and garnish with fresh chives for brightness.

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