Red Wine Braised Short Ribs

Name: Red Wine Braised Short Ribs
Prep time: 3 h 35 min
Cook time: 3 h 35 min
Total time: 3 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 4 English cut beef short ribs, trimmed (roughly 8 ounces each); 1 bottle full bodied red wine, such as Cabernet; 4 cloves garlic, peeled and smashed; 4 servings Kosher salt and freshly cracked black pepper; 3 Tbsps unsalted butter, divided; 946 milliliters low-sodium vegetable stock

Red Wine Braised Short Ribs

Red Wine Braised Short Ribs is a gluten free and primal recipe with 4 servings. One portion of this dish contains approximately 1g of protein, 9g of fat, and a total of 255 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. 25 people found this recipe to be tasty and satisfying. It can be enjoyed any time, but it is especially good for valentin day. Head to the store and pick up butter, vegetable stock, kosher salt and freshly cracked pepper, and a few other things to make it today. From preparation to the plate, this recipe takes about 3 hours and 35 minutes.

Instructions

Watch how to make this recipe.

Preheat oven to 325 degrees F.

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Oven

Pat ribs dry with paper towels and season with salt and pepper on all sides.

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Salt And Pepper

Ribs

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Paper Towels

Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat.

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Butter

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Dutch Oven

Add the ribs and brown on all sides.

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Ribs

Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup.

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Garlic

Ribs

Wine

Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.

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Stock

Bone

Meat

Ribs

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Oven

Pot

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. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes.

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Ribs

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Sauce Pan

Sieve

Aluminum Foil

Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary.

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Seasoning

Butter

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Whisk

Transfer the ribs and sauce to a serving dish and serve.

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Sauce

Ribs

Equipment

Ingredients

Servings:

English cut beef short ribs, trimmed (roughly 8 ounces each)1bottle

full bodied red wine, such as Cabernet 4cloves

garlic, peeled and smashed 4servings

Kosher salt and freshly cracked black pepper 3Tbsps

unsalted butter, divided 946milliliters

low-sodium vegetable stock

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 Nickel & Nickel Harris Vineyard Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.

Nickel & Nickel Harris Vineyard Merlot

Bright red fruits, candied blueberry, Santa Rosa plum and menthol aromas all blend together to intoxicate the nose as the 2016 Harris Vineyard Merlot wafts from the glass. On the palate, a juicy and fruity entry is supported by chewy tannins and a balancing acidity, creating lush layers that coat the tongue and produce a soft, elegant finish.