By Alice Crosby-Close
My Favorite Red Wine Braised Beef Short Ribs ❤️🫶🏼 The ultimate com
My Favorite Red Wine Braised Beef Short Ribs ❤️🫶🏼 The ultimate comfort food and perfect for the holidays!
Ingredients:
5 lbs bone-in beef short ribs
1 yellow onion, diced
2 large carrots - peeled and diced
1 whole head of garlic, top cut off
3 sprigs fresh rosemary
1 bunch fresh thyme
5 sprigs fresh oregano
3 tbsp tomato paste
4 tbsp neutral high smoke point oil (I use avocado)
4-5 cups beef stock
1 750-mL bottle of red wine
Method:
1. Preheat oven to 350 degrees. Season the short ribs generously with salt and freshly cracked black pepper (about 3-4 tsp each for the whole 5 lbs)
2. In a large dutch oven, heat the oil over high heat. Once the oil is hot, carefully sear the short ribs on all sides. Be careful not to overcrowd your pot and do this in batches if needed. Once you have a golden brown sear on all sides, remove and set aside.
3. Once all short ribs are seared, turn off the heat. Allow the leftover oil in the dutch oven to cool down a bit (about 5 mins). Drain the leftover oil into a safe container, reserving about 2 tbsp of the oil in the dutch oven.
4. Over medium high heat, allow the oil to get hot again. Once hot, add in the onion and carrots. Cook for 8-10 mins. Add in the tomato paste and cook with the veggies for another 10 mins over medium high heat, stirring frequently so it doesn’t burn.
5. Keeping the heat where it is at, add about 1 cup of the red wine to the dutch oven, scraping any bits from the bottom. Allow the wine to almost fully cook out, you’ll have a thick paste with the veggies. Add another cup of wine and repeat the same process. Reduce the wine to about half.
6. Add in the beef stock and bring to a boil. Add short ribs back in along with the head of garlic and fresh herbs. Bring to a boil, cover and braise in the oven for 2-2.5 hours or until the short ribs are fork tender. Set short ribs aside and strain mixture through sieve. Transfer to a saucepan and reduce. Enjoy!
.
.
.
.
.
Updated at: Sat, 17 Feb 2024 22:13:28 GMT
Nutrition balance score
Unbalanced
Glycemic Index
22
Low
Nutrition per serving
Calories5895.4 kcal (295%)
Total Fat468 g (669%)
Carbs86.9 g (33%)
Sugars28.2 g (31%)
Protein191.1 g (382%)
Sodium2616 mg (131%)
Fiber14.4 g (51%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
1. Preheat oven to 350 degrees. Season the short ribs generously with salt and freshly cracked black pepper (about 3-4 tsp each for the whole 5 lbs)
Step 2
2. In a large dutch oven, heat the oil over high heat. Once the oil is hot, carefully sear the short ribs on all sides. Be careful not to overcrowd your pot and do this in batches if needed. Once you have a golden brown sear on all sides, remove and set aside.
Step 3
3. Once all short ribs are seared, turn off the heat. Allow the leftover oil in the dutch oven to cool down a bit (about 5 mins). Drain the leftover oil into a safe container, reserving about 2 tbsp of the oil in the dutch oven.
Step 4
4. Over medium high heat, allow the oil to get hot again. Once hot, add in the onion and carrots. Cook for 8-10 mins. Add in the tomato paste and cook with the veggies for another 10 mins over medium high heat, stirring frequently so it doesn’t burn.
Step 5
5. Keeping the heat where it is at, add about 1 cup of the red wine to the dutch oven, scraping any bits from the bottom. Allow the wine to almost fully cook out, you’ll have a thick paste with the veggies. Add another cup of wine and repeat the same process. Reduce the wine to about half.
Step 6
6. Add in the beef stock and bring to a boil. Add short ribs back in along with the head of garlic and fresh herbs. Bring to a boil, cover and braise in the oven for 2-2.5 hours or until the short ribs are fork tender. Set short ribs aside and strain mixture through sieve. Transfer to a saucepan and reduce. Enjoy!
View on instagram.com
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
