Beef Short Ribs in Red Wine
Beef Short Ribs in Red Wine

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, beef short ribs in red wine. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Browse Our Variety Of Easy Ribs Recipes Online Only At Kraft®. Sear beef and sauté vegetables in a skillet, add the liquid, bring to simmer then tip it all into a slow cooker. Transfer browned short ribs to a large plate and continue with remaining ribs.

Beef Short Ribs in Red Wine is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Beef Short Ribs in Red Wine is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook beef short ribs in red wine using 10 ingredients and 11 steps. Here is how you cook it.

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

Tender wine braised beef short ribs over a parsnip puree. Season short ribs all over with salt and pepper. Heat oil in a large Dutch oven over medium-high heat until shimmering. Transfer browned short ribs to a platter and repeat with remaining short ribs.

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!

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. Pat ribs dry with paper towels and season with salt and pepper on all sides. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high.

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