Red Wine Braised Short Ribs in Reduction Sauce

Name: Red Wine Braised Short Ribs in Reduction Sauce
Cuisine: American
Ingredients: 3 lb bone-in short ribs; 2 bacon strips; 3 tbls olive oil; 3 tbls butter; 1.5 large white onions chopped; 3 carrots peeled- and chopped; 2 celery stalks chopped; 2 tomatoes chopped; 3 tbls flour; 2 tbls tomato paste; 3/4 bottle red wine; 6 sprigs flat leaf parsley; 5 sprigs thyme; 3 sprigs oregano; 3 sprigs rosemary; 2 fresh or dried Bay leaves; 1 head garlic halved; 2.5 cups low sodium beef broth

Spice Mix @spicemix

Fulshear, TX

This short rib is juicy, and tender. The rich sauce is the perfect addition to the short ribs. It is great served with mashed potatoes, roasted brussel sprouts, and some butter glazed carrots.
The picture I have above I made cheese grits, carrot puree, broccolini, stewed pearl onion, and a parmesan crisp.

3 lbbone-in short ribs
2bacon strips
3 tblsolive oil
3 tblsbutter
1.5large white onions chopped
3carrots peeled- and chopped
2celery stalks chopped
2tomatoes chopped
3 tblsflour
2 tblstomato paste
3/4 bottlered wine
6 sprigsflat leaf parsley
5 sprigsthyme
3 sprigsoregano
3 sprigsrosemary
2fresh or dried Bay leaves
1 headgarlic halved
2.5 cupslow sodium beef broth

Cooking Instructions

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.

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10th for red wine

Written by

Spice Mix @spicemix

on September 21, 2019 09:43

Fulshear, TX

Me and my family love to cook, from wife and parents to in-laws, sisters, and cousins. my wife is Mexican and I am indian but our love for food is not about our ethnicity. we cook what we love. some of our favorite cuisines are Italian, BBQ, American, Mexican, Indian, French, Caribbean, and whatever else we may see on TV or try while we are out. We don't always succeed on our first shot but we will keep trying till we get what we like. Some items take longer to get it right because it is more than just ingredients, it's the technique and timing that makes some things twist from good to great!We have also just creates a YouTube channel where we make homemade recipes in fast time, we are about information and food, would love for you to come check us out. Not in this for promotions just keeping our love and hobby alive to as many people who want it.Spice Mix YouTube channel.https://youtu.be/PzjX2YXOego

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Translated from Cookpad Thailand
Oven-Baked Short Ribs with BBQ Sauce Oven-Baked Short Ribs with BBQ Sauce

These beef short ribs are just like the ones you get at restaurants and are beyond delicious. I hope you enjoy them and that they meet your expectations.

أُمْ بَاسِمْ الامير🇸🇦🇸🇦🇸🇦🇸🇦

Translated from Cookpad Saudi Arabia
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This recipe was adapted from cooks illustrated. It takes a while to make, but is worth it, and a little different from the traditonal french braised ribs. It uses Morrocan ras el hanout to spice the ribs which is a mix of north African spices. I usually find the mix in the store, but if you can't, then I've included my recipe (grind all spices in a spice mill), and in a pinch garam masala would work. I like to serve this with apricot couscous.

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