Monday Fresh Red Wine Braised Short Ribs in Reduction Sauce

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Before you jump to Red Wine Braised Short Ribs in Reduction Sauce recipe, you may want to read this short interesting healthy tips about Choosing Healthy Fast Food.

Just about every article you read about improving your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. This is actually good advice. But occasionally the last thing you want to do is prepare a whole dinner for yourself and your family. Once in a while you just want to check out the drive through while you are on your way home and complete the day. There is no reason that you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. This is possible because lots of the popular fast food spots making the effort to make their menus healthier now. Here’s how it’s possible to eat healthfully when you are at a fast food place.

Focus on the sides. Not too long ago, the sole side dish item offered by a fast food restaurant was French fries. Now virtually all of the famous fast food places have broadened their menus. Now lots of them offer you salads. You could also pick out Chili. You can purchase a baked potato. You can pick fruit. There are a lot of options that don’t involve eating anything deep fried. Instead of the pre-determined “meal deals” try to create a meal consisting of side dishes. You’ll keep your calorie and fatty food count low and escape dedication.

Basic logic states that the simplest way to lose weight and get healthy is to ban fast food from your diet altogether. While, usually, this is a good plan, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Often the thing you need most is just to have another person do the cooking. There isn’t any reason to feel bad about going to the drive through when you make healthy decisions!

We hope you got insight from reading it, now let’s go back to red wine braised short ribs in reduction sauce recipe. To cook red wine braised short ribs in reduction sauce you need 18 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to cook Red Wine Braised Short Ribs in Reduction Sauce:

1. Take 3 lb bone-in short ribs
2. You need 2 bacon strips
3. Get 3 tbls olive oil
4. Provide 3 tbls butter
5. Use 1.5 large white onions chopped
6. Prepare 3 carrots peeled- and chopped
7. Prepare 2 celery stalks chopped
8. Get 2 tomatoes chopped
9. Use 3 tbls flour
10. Use 2 tbls tomato paste
11. Get 3/4 bottle red wine
12. You need 6 sprigs flat leaf parsley
13. Get 5 sprigs thyme
14. Provide 3 sprigs oregano
15. You need 3 sprigs rosemary
16. Use 2 fresh or dried Bay leaves
17. You need 1 head garlic halved
18. You need 2.5 cups low sodium beef broth

Instructions to make Red Wine Braised Short Ribs in Reduction Sauce:

1. Preheat oven to 215°.
2. Season short ribs with salt and pepper and set aside.
3. Heat Dutch oven on med low heat and add bacon strips. Cook the fat out of the bacon without burning the bacon.
4. Remove bacon strips and store for snack later. Keep bacon fat in Dutch oven, add butter and set heat to med high.
5. Brown short ribs on all sides, if needed work Browning multiple batches if necessary, cook should be about 8 minutes per batch.
6. Transfer short ribs to a plate. Keep about 3 Tbsp. drippings inside Dutch oven. Can use a little more.
7. Add onions, carrots, and celery to pot and cook over medium-high heat cook for a few minutes.
8. Add tomatoes, stirring often, until onions are browned, about 5 minutes.
9. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.
10. Stir in wine and cook off alcohol. - Add the beef stock and bring to a boil.
11. 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;
12. Cover Dutch oven and put in oven. Cook until short ribs are tender, 2–21/2 hours.
13. Transfer short ribs to a platter. - Strain sauce from Dutch oven into a sauce pan.
14. Reduce down until it gets a good consistency but not too thick its not a gravy. Sauce should shimmering.

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