Easiest Way to Make Perfect Red Wine Braised Short Ribs

Delicious, fresh and tasty.

Red Wine Braised Short Ribs. These Red Wine-Braised Short Ribs are even better when they're allowed to sit overnight. Braising short ribs in red wine gives them deep, dark color and flavor, and fall-off-the-bone tenderness. Customize your own braised short Transfer the ribs to a serving platter or dish.

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Red Wine Braised Short Ribs Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is. When done right, red wine braised short ribs can be as delicious as anything. But don't be fooled into thinking there is some fancy technique behind it. You can prepare Red Wine Braised Short Ribs using 12 components and 19 actions. Below is exactly how we achieve.

Ingredients of Red Wine Braised Short Ribs

  1. Directions. 6 of boneless beef short ribs.
  2. Step by step. 2 of carrots.
  3. Instructions. 1 stick of celery.
  4. Guidelines. 1/2 of onion.
  5. Step by step. 4 sprigs of thyme.
  6. Guidelines. 1/2 sprig of rosemary.
  7. Detaile. 1 clove of garlic.
  8. Step by step. 1 1/2 C of red wine.
  9. Guidelines. 1 1/2 C of beef stock.
  10. Guidelines. 1 tsp of balsamic vinegar.
  11. Detaile. of kosher salt.
  12. Instructions. of pepper.

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. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. How To Make Red Wine Braised Short Ribs.

How To Make Red Wine Braised Short Ribs

  1. Mise en place:.
  2. Cut carrots into 2"chunks.
  3. Cut celery into 2" chunks.
  4. Chop onion into 1" chunks.
  5. Mince garlic.
  6. Preparation:.
  7. Sear short ribs on medium-high heat then remove from heat.
  8. Sautee carrots on medium heat for 5 minutes.
  9. Add onions and celery and sautee an additional 5 minutes.
  10. Add garlic and sautee an additional 1-2 minutes (don't let garlic brown).
  11. Remove mirepoix from cooking vessel.
  12. Add red wine and raise heat to medium-high.
  13. After wine has reduced, add beef stock.
  14. After the wine begins bubbling add back in the meat and place cooking vessel into a 325 degree (F) preheated oven.
  15. Cook for 1 hour (covered).
  16. Flip meat over, add rosemary/thyme/mirepoix.
  17. Cook for an additional 30 minutes (covered).
  18. Remove cover, raise heat to 425 degrees (F) for 10 minutes.
  19. Place vessel back on stove on medium-high heat and add balsamic vinegar, salt, and pepper to taste. Cook for only a few minutes.

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. Rate it Add ribs to pot along with juices and seasonings from sheet pan. That's why these red wine braised short ribs are so great. I like to prepare them the night before.