Braised Short Ribs With Porcini-Port Wine Sauce

Name: Braised Short Ribs With Porcini-Port Wine Sauce
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 1 kilograms bone-in beef short ribs (4 to 6 large ribs); 473 milliliters large carrot, peeled and chopped large (about; 237 milliliters medium stalk celery, diced medium (about; 43 grams dried porcini mushrooms; 355 milliliters dry red wine; 2 Tbsps medium cloves garlic, minced (about; 4 servings Kosher salt and freshly ground black pepper; 118 milliliters homemade or store-bought low-sodium chicken broth; 2 Tbsps olive oil; 177 milliliters small onion, finely chopped (about; 177 milliliters ruby port; 3 sprigs thyme; 59 milliliters tomato paste; 1 Tbsp unsalted butter; 237 milliliters hot water

Need a gluten free and primal main course? Braised Short Ribs With Porcini-Port Wine Sauce could be an awesome recipe to try. This recipe serves 4. One serving contains 1135 calories, 34g of protein, and 85g of fat. This recipe covers 32% of your daily requirements of vitamins and minerals. Head to the store and pick up ruby port, wine, garlic, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

Adjust oven rack to lower-middle position and preheat oven to 275°F.

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Oven

Combine porcini mushrooms and water in small bowl.

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Mushrooms

Water

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Bowl

Place a paper towel over the surface of the liquid to keep the mushrooms submerged.

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Mushrooms

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Paper Towels

Let stand until mushrooms soften, about 30 minutes.

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Mushrooms

Meanwhile, generously season short ribs with salt and pepper.

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Salt And Pepper

Beef Short Ribs

Heat oil in a Dutch oven medium high heat until whisps of smoke barely begin to show on the surface.

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Cooking Oil

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Dutch Oven

Add beef and cook until well browned on all surfaces, 8 to 12 minutes total.

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Beef

Transfer to a large plate and set aside.

Return Dutch oven to medium heat and heat butter until melted.

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Butter

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Dutch Oven

Add carrots, onion, and celery and cook stirring, until softened and barely beginning to brown, about 5 minutes.

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Carrot

Celery

Onion

Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.

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Garlic

Add tomato paste and cook, stirring continually, until tomato paste takes on a burnished hue and starts to stick to the bottom of the pan, about 3 minutes.

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Tomato Paste

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Frying Pan

Add port and red wine to pan, scraping off any browned bits from bottom of pan with a wooden spoon. Bring to a boil and reduce to a simmer. Meanwhile, drain mushrooms through a strainer. Roughly chop the mushrooms, then add mushrooms and their liquid to the pot, along with chicken stock, bay leaves, thyme and browned short ribs.

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Chicken Stock

Bay Leaves

Beef Short Ribs

Mushrooms

Red Wine

Thyme

Port

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Wooden Spoon

Sieve

Frying Pan

Pot

Return to a boil, cover, and transfer to the oven. Cook until completely tender, about 3 hours.

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Oven

Remove and discard bay leaves and thyme.

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Bay Leaves

Thyme

Remove meat from bones, and discard bones. Skim fat from top of sauce. Bring sauce to a boil over medium heat and cook until reduced to a sauce-like, mildly thickened consistency, about 5 minutes. Return meat to the pan, season to taste with more salt and pepper, and serve immediately. (See note above for serving suggestions).

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Salt And Pepper

Sauce

Meat

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Frying Pan

Equipment

Ingredients

Servings:

bay leaves 1kilograms

bone-in beef short ribs (4 to 6 large ribs)473milliliters

large carrot, peeled and chopped large (about 237milliliters

medium stalk celery, diced medium (about 43grams

dried porcini mushrooms 355milliliters

dry red wine 2Tbsps

medium cloves garlic, minced (about 4servings

Kosher salt and freshly ground black pepper 118milliliters

homemade or store-bought low-sodium chicken broth 2Tbsps

olive oil 177milliliters

small onion, finely chopped (about 177milliliters

ruby port 3sprigs

thyme 59milliliters

tomato paste 1Tbsp

unsalted butter 237milliliters

hot water

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks 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 Rabble Merlot with a 4.1 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.