Red Wine-Braised Short Ribs. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Pat ribs dry with paper towels and season with salt and pepper on all sides.

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Red Wine-Braised Short Ribs: The Secret in the Sauce. Most of this recipe follows the same basic template for beef stews and braises: brown the meat and aromatic vegetables, add the braising liquid, cook gently until the meat is tender. What I had to figure out for this recipe were the essential details: how much wine and how much stock to. We can prepare Red Wine-Braised Short Ribs using 17 active ingredients and 10 actions. Right here is how we achieve.

Ingredients of Red Wine-Braised Short Ribs

Instructions. 5 lbs of bone in Beef Short Ribs, 2-inch pieces.
Directions. 3 tbsp of Vegetable Oil.
Detaile. 3 tbsp of All-Purpose Flour.
Directions. 1 tbsp of Tomato Paste.
Step by step. 1 bottle (750 ml) of Dry Red Wine (preferably Cabernet Sauvignon).
Directions. 4 cups of Beef Stock.
Guidelines. 4 tsp of Beef Bouillon Powder.
Instructions. 1 of Garlic (whole head), halved crosswise.
Instructions. 3 of medium Onions, chopped.
Directions. 3 of medium Carrots, peeled, chopped.
Detaile. 3 of Celery Stalks, chopped.
Detaile. 2 of fresh or dried Bay Leaves.
Step by step. 10 sprigs of Parsley.
Instructions. 8 sprigs of Thyme.
Detaile. 4 sprigs of Oregano.
Instructions. 2 sprigs of Rosemary.
Detaile. of Kosher Salt and Ground Black Pepper.

Rinse and pat dry the bone-in short ribs and generously season with salt and pepper. Transfer the short ribs to a large plate with tongs. Some of the short ribs may separate from the bone. Strain the liquid through a fine-mesh strainer into a large glass measuring cup or bowl and discard the cooked vegetables, bay leaves, thyme sprigs, and any loose bones.

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..

Serve the short ribs with sauce spooned over top. Red Wine Cranberry Braised Short Ribs. Slow cooked short ribs in red wine with fresh herbs and sweet cranberries. If there's one cozy holiday meal you need to be making, it's these braised short ribs. They're a one pot and done kind of dinner, festive, and totally delicious.