Braised Short Ribs with Red Wine Gravy
You can never have too many main course recipes, so give Braised Short Ribs with Red Wine Gravy a try. This recipe serves 6. Watching your figure? This dairy free recipe has 1405 calories, 47g of protein, and 120g of fat per serving. A mixture of bay leaves, carrots, wine, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
Stir flour and allspice in medium bowl to blend.
Sprinkle short ribs all over with salt and pepper.
Add 6 ribs to flour mixture and turn to coat.
Heat 3 tablespoons oil in heavy large pot over medium-high heat.
Add floured ribs; saut) until brown, turning occasionally, about 6 minutes.
Transfer to large bowl. Repeat flouring and browning with remaining 6 ribs; reserve remaining flour-coating mixture.
Add 1 tablespoon oil to pot.
Add onions, carrots and celery stalks; saut) until vegetables begin to brown and are very tender, scraping bottom of pot often, about 30 minutes.
Add garlic, thyme and caraway seeds to pot; stir 1 minute.
Mix in tomatoes and bay leaves. Return ribs and accumulated juices to pot, arranging ribs in single layer.
Add broth and wine. Bring to boil. Reduce heat to medium-low, cover and simmer until meat is almost tender, about 1 hour.
Uncover pot. Simmer ribs 30 minutes, occasionally spooning fat from surface; reserve 2 tablespoons fat. Stir reserved flour-coating mixture and reserved 2 tablespoons fat in small bowl until smooth; mix paste into sauce around ribs. Simmer until meat is very tender and gravy thickens, about 45 minutes longer. Season with salt and pepper.
Transfer short ribs and gravy to large bowl.
Sprinkle with celery leaves.
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. One wine you could try is Rabble Merlot. It has 4.1 out of 5 stars and a bottle costs about 20 dollars.
Rabble MerlotSporting black cherry, dark berry, malt chocolate with nuanced French Oak notes of vanilla and mocha. Elegant and refined on the palate with plenty of dark fruit leading into a silky, soft finish.