Recipe of Perfect Red Wine Braised Short Ribs in Reduction Sauce

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, red wine braised short ribs in reduction sauce. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Red Wine Braised Short Ribs in Reduction Sauce is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Red Wine Braised Short Ribs in Reduction Sauce is something which I have loved my whole life.

Once brown, remove and place in a braising pan or dutch oven. Discard the oil, add fresh oil, and then saute all vegetables until brown. Add tomato paste and red wine, scraping up all bits of the pan. Great recipe for Red Wine Braised Short Ribs in Reduction Sauce.

To begin with this particular 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 cook that.

The ingredients needed to make Red Wine Braised Short Ribs in Reduction Sauce:

1. Make ready 3 lb bone-in short ribs
2. Make ready 2 bacon strips
3. Make ready 3 tbls olive oil
4. Prepare 3 tbls butter
5. Prepare 1.5 large white onions chopped
6. Make ready 3 carrots peeled- and chopped
7. Prepare 2 celery stalks chopped
8. Take 2 tomatoes chopped
9. Take 3 tbls flour
10. Make ready 2 tbls tomato paste
11. Make ready 3/4 bottle red wine
12. Prepare 6 sprigs flat leaf parsley
13. Prepare 5 sprigs thyme
14. Take 3 sprigs oregano
15. Prepare 3 sprigs rosemary
16. Take 2 fresh or dried Bay leaves
17. Get 1 head garlic halved
18. Prepare 2.5 cups low sodium beef broth

This is a short introduction, but we promise they're extremely tasty. This is a short paragraph that you'll use to preview the recipe for them, tell them what to expect, and this is important for the "category view" portion of your recipes page. These are the kind of red wine-braised beef short ribs you'd find at a good restaurant: meltingly tender meat glazed in a perfectly balanced, glossy sauce that tastes deeply of wine and beef. Brown - As with most slow cooked dishes like Beef Stew and Pot Roast, we start by aggressively browning the beef short ribs.

Steps to make Red Wine Braised Short Ribs in Reduction Sauce:

1. Preheat oven to 215°.
2. Season short ribs with salt and pepper and set aside.
3. Heat Dutch oven on med low heat and add bacon strips. Cook the fat out of the bacon without burning the bacon.
4. Remove bacon strips and store for snack later. Keep bacon fat in Dutch oven, add butter and set heat to med high.
5. Brown short ribs on all sides, if needed work Browning multiple batches if necessary, cook should be about 8 minutes per batch.
6. Transfer short ribs to a plate. Keep about 3 Tbsp. drippings inside Dutch oven. Can use a little more.
7. Add onions, carrots, and celery to pot and cook over medium-high heat cook for a few minutes.
8. Add tomatoes, stirring often, until onions are browned, about 5 minutes.
9. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.
10. Stir in wine and cook off alcohol. - Add the beef stock and bring to a boil.
11. 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;
12. Cover Dutch oven and put in oven. Cook until short ribs are tender, 2–21/2 hours.
13. Transfer short ribs to a platter. - Strain sauce from Dutch oven into a sauce pan.
14. Reduce down until it gets a good consistency but not too thick its not a gravy. Sauce should shimmering.

These are the kind of red wine-braised beef short ribs you'd find at a good restaurant: meltingly tender meat glazed in a perfectly balanced, glossy sauce that tastes deeply of wine and beef. Brown - As with most slow cooked dishes like Beef Stew and Pot Roast, we start by aggressively browning the beef short ribs. This is where we get a ton of flavour on both the beef and in the sauce (from the brown stuff - fond - left on the base of the pot). Transfer the ribs to a plate and remove the bones. Strain the sauce into a heatproof measuring cup and skim off the fat.

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