Braised short ribs with red wine. These Red Wine-Braised Short Ribs are even better when they're allowed to sit overnight. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high.

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But don't be fooled into thinking there is some fancy technique behind it. Braising short ribs in red wine gives them deep, dark color and flavor, and fall-off-the-bone tenderness. How To Make Red Wine Braised Short Ribs. You can have Braised short ribs with red wine using 6 ingredients and also 3 actions. Below is just how we achieve.

Components of Braised short ribs with red wine

Directions. 2 of # short ribs.
Instructions. 3 T of butter, unsalted, divided.
Guidelines. of Kosher salt and pepper.
Instructions. 1 bottle of red wine (Cabernet).
Detaile. 4 C of vegetable stock.
Directions. 4 of garlic cloves, smashed.

Begin by trimming all excess fat off of the exterior of the short ribs (although leave the marbling that goes throughout the meat alone), otherwise, your sauce will be greasy. It's also a good idea to remove any silver skin, which is the thin, white/silvery. Claire braises beef short ribs in a full-bodied red wine for added flavor. Transfer the ribs to a plate and tent with foil to keep warm.

To Make Braised short ribs with red wine

Preheat oven to 350. Pat the ribs dry and season all sides with S&P. Heat 2T butter in a large dutch oven over medium heat. Add the ribs and brown all sides. Put the ribs on a plate. Add the garlic in the pan and stir until soft, about 1 minute (do not burn). Carefully pour in the wine, bring to a boil and cook until reduced to about 1C. Add the ribs and the juices back in to the pot and the stock..
Reduce the heat to simmer, cover the pot and put it in the oven to braise for 2 1/2 to 3 hours..
Put the ribs on a plate and tent with foil to keep warm. Strain the braising liquid and put into a saucepan on medium heat. Simmer until thickened, about 10 minutes. Remove from heat and whisk in 1T butter. Transfer to a serving dish and serve..

Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. That's why these red wine braised short ribs are so great. I like to prepare them the night before. That way you can pop them into the fridge overnight and Of course, no dinner party is complete without a few good bottles of wine… And these red wine braised short ribs are just begging to be paired with. Transfer short ribs to a plate with a slotted spoon; discard thyme bundle and any bones that have separated from meat.