Braised Short Ribs

Name: Braised Short Ribs
Prep time: 3 h 35 min
Cook time: 3 h 35 min
Total time: 3 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 532 milliliters beef broth, divided; 2 kilograms beef short ribs, trimmed and cut in half; 1 carrot, chopped; 1 rib celery rib, chopped; 532 milliliters dry red wine, divided; 118 milliliters all-purpose flour; 2 garlic cloves, chopped; 1 teaspoon ground allspice; 1 teaspoons ground ginger; 3 Tbsps olive oil; 1 onion, chopped; 6 servings Garnish: chopped fresh parsley; 1 teaspoon pepper; 6 servings Roasted red potatoes; 1 teaspoon salt; 2 Tbsps tomato paste

Braised Short Ribs is a dairy free recipe with 6 servings. This recipe covers 26% of your daily requirements of vitamins and minerals. One serving contains 1056 calories, 35g of protein, and 87g of fat. It works best as a main course, and is done in around 3 hours and 35 minutes. Head to the store and pick up wine, beef short ribs, pepper, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Combine 1/4 cup wine, 1/4 cup broth, garlic, allspice, and ginger in a shallow dish; add ribs, turning to coat. Cover and chill ribs for 4 to 6 hours, turning occasionally.

Ingredients you will need

Allspice

Garlic

Ginger

Broth

Ribs

Wine

Remove ribs from marinade, reserving marinade.

Ingredients you will need

Marinade

Ribs

Sprinkle ribs with salt and pepper; dredge in flour.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Ribs

Cook ribs, in batches, in hot oil in a Dutch oven over medium-high heat 15 minutes or until browned.

Ingredients you will need

Ribs

Cooking Oil

Equipment you will use

Dutch Oven

Remove ribs, and set aside.

Ingredients you will need

Ribs

Reduce heat to medium; add carrot, onion, and celery, and saut 7 minutes or until browned.

Ingredients you will need

Carrot

Celery

Onion

Add tomato paste; cook, stirring constantly, 3 minutes.

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Tomato Paste

Return ribs to pan. Stir in reserved marinade and remaining 2 cups wine and 2 cups broth; bring mixture to a boil, and tightly cover.

Ingredients you will need

Marinade

Broth

Ribs

Wine

Equipment you will use

Frying Pan

Bake at 300 for 3 hours.

Equipment you will use

Oven

Remove ribs.

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Ribs

Skim fat from sauce and discard; simmer sauce for 12 to 15 minutes or until reduced by half.

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Sauce

Serve with ribs over roasted potatoes.

Ingredients you will need

Roast Potato

Ribs

Garnish, if desired.

Equipment

Dutch Oven

Frying Pan

Oven

Ingredients

Servings:

532milliliters

beef broth, divided 2kilograms

beef short ribs, trimmed and cut in half 1

carrot, chopped 1rib

celery rib, chopped 532milliliters

dry red wine, divided 118milliliters

all-purpose flour 2

garlic cloves, chopped 1teaspoon

ground allspice 1teaspoons

ground ginger 3Tbsps

olive oil 1

onion, chopped 6servings

Garnish: chopped fresh parsley 1teaspoon

pepper 6servings

Roasted red potatoes 1teaspoon

salt 2Tbsps

tomato paste

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Beef Short Ribs. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Goldschmidt Vineyard Alexander Valley Chelsea Merlot with a 4.8 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Goldschmidt Vineyard Alexander Valley Chelsea Merlot

Beautiful red raspberry, black cherry, and spice aromas. Full and round with plum, red currant, blackberry, and bay leaf flavors. The soft tannins give this wine a velvety smoothness and the chocolatey finish just goes on and on.