Red Wine Braised Short Ribs

Name: Red Wine Braised Short Ribs
Prep time: 5 h 10 min
Cook time: 5 h 10 min
Total time: 5 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 4 kilograms beef short ribs, bones intact; 1 Tbsp black peppercorns; 2 carrots, peeled and chopped; 3 ribs celery ribs, chopped; 2 celery root, chopped (celeriac); 750 milliliters 1.5 dry red wine; 1 bunch fresh parsley; 1 bunch fresh rosemary; 1 bunch fresh thyme; 10 garlic cloves, peeled; 1 leek, chopped; 2 onions, chopped; 750 milliliters port wine (or another bottle of red wine); 1 Tbsp salt; 8 servings salt & freshly ground black pepper; 3 Tbsps tomato paste; 2 turnips, chopped; 8 Tbsps vegetable oil, divided

Red Wine Braised Short Ribs is a gluten free and dairy free main course. This recipe makes 8 servings with 1753 calories, 52g of protein, and 135g of fat each. This recipe covers 42% of your daily requirements of vitamins and minerals. If you have onions, port wine, carrots, and a few other ingredients on hand, you can make it. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. From preparation to the plate, this recipe takes around 5 hours and 10 minutes. It can be enjoyed any time, but it is especially good for valentin day.

Instructions

Season the short ribs with salt and pepper.

Ingredients you will need

Salt And Pepper

Beef Short Ribs

Heat the oil in a Dutch oven over high heat. Sear ribs, in batches, on all sides until well browned.

Ingredients you will need

Ribs

Cooking Oil

Equipment you will use

Dutch Oven

Remove ribs and set aside.

Ingredients you will need

Ribs

Add a couple of cups of wine into the Dutch oven to deglaze pan, scraping all the brown bits that my have stuck to the pan.

Ingredients you will need

Wine

Equipment you will use

Dutch Oven

Frying Pan

Pour out and reserve.Preheat oven to 350F Wipe out pan and add 5 tablespoons oil and the onions, leeks, carrots, turnips, celery root, celery, and garlic. Brown over medium heat, then add tomato paste and cook 5 minutes more.

Ingredients you will need

Tomato Paste

Celeriac

Carrot

Turnip

Celery

Garlic

Onion

Leek

Cooking Oil

Equipment you will use

Oven

Frying Pan

Add the herbs and return the short ribs. Also add the deglazing liquid, the rest of the wine, the port, peppercorns, and 1 tablespoon salt.

Ingredients you will need

Peppercorns

Beef Short Ribs

Herbs

Port

Salt

Wine

Add enough water to cover contents by at least 1 inch.Cover pot with aluminum foil and place in oven for 4 to 5 hours, until the meat easily separates from the bone.

Ingredients you will need

Water

Bone

Meat

Equipment you will use

Aluminum Foil

Oven

Pot

Remove meat and cover tightly with the foil. Over high heat, reduce the braising liquid by about 80%, it will be dark and syrupy. Strain.

Ingredients you will need

Meat

Equipment you will use

Aluminum Foil

Equipment

Ingredients

Servings:

bay leaves 4kilograms

beef short ribs, bones intact 1Tbsp

black peppercorns 2

carrots, peeled and chopped 3ribs

celery ribs, chopped 2

celery root, chopped (celeriac)750milliliters

1.5 dry red wine 1bunch

fresh parsley 1bunch

fresh rosemary 1bunch

fresh thyme 10

garlic cloves, peeled 1

leek, chopped 2

onions, chopped 750milliliters

port wine (or another bottle of red wine)1Tbsp

salt 8servings

salt & freshly ground black pepper 3Tbsps

tomato paste 2

turnips, chopped 8Tbsps

vegetable oil, divided

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. One wine you could try is Raymond R Collection Merlot. It has 4.1 out of 5 stars and a bottle costs about 12 dollars.