Easiest Way to Make Perfect Red Wine Braised Short Ribs in Reduction Sauce

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Red Wine Braised Short Ribs in Reduction Sauce. 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 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. Add tomato paste and red wine, scraping up all bits of the pan. Pour the vegetable mixture over the short ribs.

Hey everyone, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, red wine braised short ribs in reduction sauce. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Red Wine Braised Short Ribs in Reduction Sauce is one of the most popular of recent trending meals on earth. It's simple, it's quick, it tastes delicious. It's appreciated by millions every day. Red Wine Braised Short Ribs in Reduction Sauce is something that I've loved my whole life. They're fine and they look wonderful.

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.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have 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:

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

Place the remaining liquid in a sauce pan, add honey and balsamic vinegar, and reduce by half over MEDIUM-HIGH heat. To thicken, mix flour and cold water to create a slurry, then slowly. 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:

  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..

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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