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Before you jump to Red Wine-Braised Short Ribs recipe, you may want to read this short interesting healthy tips about Apples Can Have Massive Benefits To Improve Your Health.
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We hope you got insight from reading it, now let’s go back to red wine-braised short ribs recipe. You can cook red wine-braised short ribs using 17 ingredients and 10 steps. Here is how you do that.
The ingredients needed to cook Red Wine-Braised Short Ribs:
- Get 5 lbs bone in Beef Short Ribs, 2-inch pieces
- Provide 3 tbsp Vegetable Oil
- Provide 3 tbsp All-Purpose Flour
- You need 1 tbsp Tomato Paste
- Take 1 bottle (750 ml) Dry Red Wine (preferably Cabernet Sauvignon)
- Use 4 cups Beef Stock
- You need 4 tsp Beef Bouillon Powder
- Take 1 Garlic (whole head), halved crosswise
- Provide 3 medium Onions, chopped
- Provide 3 medium Carrots, peeled, chopped
- Get 3 Celery Stalks, chopped
- Take 2 fresh or dried Bay Leaves
- Prepare 10 sprigs Parsley
- Get 8 sprigs Thyme
- Use 4 sprigs Oregano
- Provide 2 sprigs Rosemary
- You need Kosher Salt and Ground Black Pepper
Instructions to make Red Wine-Braised Short Ribs:
- Season short ribs with salt and pepper on all sides.
- Heat oil in a large Dutch oven over medium-high heat.
- Working in batches, brown short ribs on all sides, about 8 mins per batch.
- Transfer short ribs onto a plate. Pour off all but 3 tablespoons of 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, about 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.
- Preheat oven to 350 degrees. Add all herbs to pot along with the garlic. Stir in stock. Bring to a boil, cover, and transfer to the oven.
- Cook until short ribs are tender, about 2-2 1/2 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 or rice; whichever your preference, with sauce spooned over them.
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