Red Wine-Braised Short Ribs with Vegetables

Name: Red Wine-Braised Short Ribs with Vegetables
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 2 kilograms beef short ribs, cut into 1-rib pieces if necessary; 1 liters beef stock or broth; 454 grams carrots; 750 milliliters dry red wine; 3 Tbsps all-purpose flour; 5 larges garlic cloves, peeled; 227 grams (1 1/2-inch diameter) boiling potatoes; 1 Tbsp red currant jelly; 454 grams 12 small shallots , peeled and trimmed; 2 fresh thyme sprigs; 2 Tbsps vegetable oil; 454 grams zucchini

Red Wine-Braised Short Ribs with Vegetables might be just the main course you are searching for. One serving contains 1164 calories, 41g of protein, and 84g of fat. This recipe serves 6. This recipe covers 37% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic cloves, potatoes, flour, and a few other things to make it today. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert. It is a good option if you're following a dairy free diet.

Instructions

Boil wine, broth, and thyme in a 6- to 7-quart wide heavy pot until reduced to about 5 cups, about 30 minutes, then pour through a fine sieve into a heatproof bowl.

Ingredients you will need

Broth

Thyme

Wine

Equipment you will use

Sieve

Bowl

Pot

Cook whole shallots in oil in cleaned pot over moderate heat, stirring frequently, until golden, about 6 minutes.

Ingredients you will need

Shallot

Cooking Oil

Equipment you will use

Pot

Add garlic cloves and cook, stirring frequently, until garlic is golden and shallots are golden brown, about 2 minutes.

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Garlic

Shallot

Transfer with a slotted spoon to a plate, reserving fat in pot.

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Slotted Spoon

Pot

Pat ribs dry and season well with salt and pepper.

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Salt And Pepper

Ribs

Heat fat in pot over high heat, then sear ribs in 3 batches until browned on all sides, about 4 minutes per batch, transferring with tongs to a bowl.

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Ribs

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Tongs

Bowl

Pot

Pour off any fat in pan.

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Frying Pan

Return ribs, shallots, garlic, and reduced wine to pot with jelly and salt to taste, then simmer, covered, without stirring, 1 3/4 hours.

Ingredients you will need

Shallot

Garlic

Jelly

Ribs

Salt

Wine

Equipment you will use

Pot

After meat has been simmering 1 1/4 hours, peel carrots, then cut carrots and zucchini diagonally into 1/2-inch-thick slices. Peel potatoes.

Ingredients you will need

Potato

Zucchini

Carrot

Meat

Add potatoes and carrots to pot (don't stir) and simmer, covered, until ribs are tender and potatoes and carrots are just tender, about 30 minutes.

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Potato

Carrot

Ribs

Equipment you will use

Pot

Add zucchini to pot (don't stir) and simmer, covered, until just tender, about 6 minutes.

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Zucchini

Equipment you will use

Pot

Transfer meat and vegetables with a slotted spoon to a large serving dish. Discard any loose bones and keep meat and vegetables warm, covered.

Ingredients you will need

Vegetable

Meat

Equipment you will use

Slotted Spoon

Skim fat from sauce and reserve 1 tablespoon fat. Stir reserved fat into flour in a small bowl to make a dry paste. Thin paste with 2 tablespoons warm sauce. Bring sauce to a boil and whisk in half of flour paste until thickened. (If necessary, whisk more paste into boiling sauce until thickened to desired consistency.) Simmer sauce, whisking occasionally, about 3 minutes.

Ingredients you will need

All Purpose Flour

Sauce

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Whisk

Bowl

Pour over meat and vegetables.

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Vegetable

Meat

•Ribs can be cooked, without zucchini, 1 day ahead. Cool in pot, uncovered, then chill, covered. Reheat in sauce, then add zucchini. Simmer, covered, until tender.

Ingredients you will need

Zucchini

Sauce

Ribs

Equipment you will use

Pot

Equipment

Ingredients

Servings:

2kilograms

beef short ribs, cut into 1-rib pieces if necessary 1liters

beef stock or broth 454grams

carrots 750milliliters

dry red wine 3Tbsps

all-purpose flour 5larges

garlic cloves, peeled 227grams

(1 1/2-inch diameter) boiling potatoes 1Tbsp

red currant jelly 454grams

12 small shallots , peeled and trimmed 2

fresh thyme sprigs 2Tbsps

vegetable oil 454grams

zucchini

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. 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. You could try Provenance Vineyards Napa Valley Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 34 dollars per bottle.