Steps to Make Quick Beef Short Ribs in Red Wine

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, beef short ribs in red wine. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not. This recipe is designed to give you the kind of red wine-braised beef short ribs you'd be served at a good restaurant, featuring fork-tender meat that's glazed in a shiny, deeply wine-flavored sauce. Stir in wine, then add short ribs with any accumulated juices.

Beef Short Ribs in Red Wine is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Beef Short Ribs in Red Wine is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have beef short ribs in red wine using 10 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Beef Short Ribs in Red Wine:

1. Take 4 large Beef Short Ribs
2. Take Olive Oil (for frying)
3. Prepare 1 large head of garlic (cut in half horizontally)
4. Make ready 1 tbsp Tomato Puree
5. Prepare 750 ml Bottle of good red wine
6. Make ready 1 liter Beef Stock
7. Prepare 150 grams pancetta, cubed
8. Get 250 grams Chestnut mushrooms, cleaned and quartered
9. Take salt and pepper
10. Get roughly chopped flat leaf parsley

I had one goal when developing this recipe for red wine-braised beef short ribs, and it was under no circumstances to churn out a copycat boeuf Bourguignon recipe where the beef just happens to be short ribs. Since boeuf Bourguignon is, in its simplest sense, beef braised in red wine, that may sound like a distinction without much basis. Pour in red wine and bring to a simmer. Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock.

Instructions to make Beef Short Ribs in Red Wine:

1. Pre-heat your oven to 170° celcius……. you want to cook these ribs low, and slow!
2. If your short ribs are still connected, you will need to seperate them, and then generously season them with salt and pepper. Then put a deep sided roasting tray with a good glug of olive oil on top of your hob, and whack it on full power!
3. When your oil is screaming hot, add your short ribs to the roasting tray and brown then on all sides. Meanwhile, cut your garlic head in half horizontally, and then add to the roasting tray along with the tomato puree. You will need to cook the puree for around 1 minute, otherwise it will be bitter.
4. Pour in the red wine to deglaze the tray, scraping up all of that beefy goodness! Bring to the boil, and cook for around 10-15 minutes until the wine has reduced by half.
5. Add the beef stock, to make the liquid level cover the ribs about half way up. Bring to the boil again, and then spoon the liquid over the ribs.
6. Cover the roasting tray with tin foil, and cook in the oven for 2½ hours. You will need to baste the ribs every 30 minutes to make sure they absorb all of that winey flavour!
7. Around 10 minutes before the rib are done, fry the pancetta in a tiny bit of olive oil for a couple of minutes until it is starting to crisp up, and then add your quartered chestnut mushrooms cooking for 5 minutes.
8. Now it is time to take your short ribs out of the oven….. take them out of the roasting tray, set them aside and prepare your amazing sauce!
9. You need to remove each garlic clove from the roasting tray and pass them through a fine sieve into a bowl, and then remove any excess fat from the surface of the red wine juices in the tray. The best way to do this is to lay a few pieces of kitchen roll on the top, and it will absorb it all. Then strain the juices through the same sieve that you used for the garlic into the same bowl. If the sauce is too thin, pop it into a pan and reduce for around 10 minutes, until it reaches the right consistency.
10. Lay your short ribs onto a serving platter, and scatter the pancetta and mushrooms over the top. The pour over the sauce, which should be the right thickness to coat the back of a spoon.
11. Roughly chop your flat leaf parsley, and sprinkle over the top!

Pour in red wine and bring to a simmer. Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Transfer the ribs to a plate and remove the bones. Strain the sauce into a heatproof measuring cup and skim off the fat.

So that is going to wrap this up for this exceptional food beef short ribs in red wine recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!