Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, red wine braised short ribs in reduction sauce. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
These Red Wine-Braised Short Ribs are even better when they're allowed to sit overnight. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until The red wine stove reduction distinguishes the amazing flavor, from other recipes.
Red Wine Braised Short Ribs in Reduction Sauce is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Red Wine Braised Short Ribs in Reduction Sauce is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook red wine braised short ribs in reduction sauce using 18 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Red Wine Braised Short Ribs in Reduction Sauce:
- Take 3 lb bone-in short ribs
- Make ready 2 bacon strips
- Make ready 3 tbls olive oil
- Make ready 3 tbls butter
- Make ready 1.5 large white onions chopped
- Prepare 3 carrots peeled- and chopped
- Get 2 celery stalks chopped
- Get 2 tomatoes chopped
- Get 3 tbls flour
- Take 2 tbls tomato paste
- Take 3/4 bottle red wine
- Take 6 sprigs flat leaf parsley
- Prepare 5 sprigs thyme
- Take 3 sprigs oregano
- Get 3 sprigs rosemary
- Get 2 fresh or dried Bay leaves
- Get 1 head garlic halved
- Take 2.5 cups low sodium beef broth
Begin by trimming all excess fat off of the exterior of the short ribs (although leave the marbling that goes I love this recipe's deep rich flavors. I add a bit more flour for a thicker sauce, bone in ribs (the bones fall off during cooking), I brown all sides of ribs. Braised beef Short Ribs with mushrooms in a red wine sauce. Season with salt and pepper as desired.
Instructions to make Red Wine Braised Short Ribs in Reduction Sauce:
- Preheat oven to 215°.
- Season short ribs with salt and pepper and set aside.
- Heat Dutch oven on med low heat and add bacon strips. Cook the fat out of the bacon without burning the bacon.
- Remove bacon strips and store for snack later. Keep bacon fat in Dutch oven, add butter and set heat to med high.
- Brown short ribs on all sides, if needed work Browning multiple batches if necessary, cook should be about 8 minutes per batch.
- Transfer short ribs to a plate. Keep about 3 Tbsp. drippings inside Dutch oven. Can use a little more.
- Add onions, carrots, and celery to pot and cook over medium-high heat cook for a few minutes.
- Add tomatoes, stirring often, until onions are browned, about 5 minutes.
- Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.
- Stir in wine and cook off alcohol. - Add the beef stock and bring to a boil.
- Add all herbs and garlic and some more salt if needed to sauce. - Add short ribs with any accumulated juices to Dutch oven. Bring to a boil;
- Cover Dutch oven and put in oven. Cook until short ribs are tender, 2–21/2 hours.
- Transfer short ribs to a platter. - Strain sauce from Dutch oven into a sauce pan.
- Reduce down until it gets a good consistency but not too thick its not a gravy. Sauce should shimmering.
Transfer short ribs to a plate with a slotted spoon; discard thyme bundle and any bones that have separated from meat. Skim some of fat off top; discard. Short ribs are always an excellent menu choice for a classic holiday dinner. The Port wine reduction and garlic butter enhance the Remove the ribs from the Dutch oven to a plate. Strain the remaining sauce using a fine mesh strainer into a pot.
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