Easiest Way to Make Super Quick Homemade Wine-Braised Beef Short Ribs

Hello everybody, it is John, welcome to my recipe site. Today, we're going to make a distinctive dish, Recipe of Super Quick Homemade Wine-Braised Beef Short Ribs. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Wine-Braised Beef Short Ribs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Wine-Braised Beef Short Ribs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Wine-Braised Beef Short Ribs is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Wine-Braised Beef Short Ribs estimated approx 120 mins.

To get started with this recipe, we must first prepare a few components. You can cook Wine-Braised Beef Short Ribs using 12 ingredients and 6 steps. Here is how you cook that.

This dish takes some time to prepare, but then you can leave it while it cooks for a couple of hours. The beef is low Glycal; to keep the dish that way Do Not increase the carrots unless you are planning a medium to high Glycal meal.

Ingredients and spices that need to be Make ready to make Wine-Braised Beef Short Ribs:

1. 3 lb bone-in beef short ribs (have the butcher cut them crosswise into 2" pieces)
2. Salt and freshly ground pepper
3. 3 tbsp olive oil
4. 2 onions, chopped
5. 2 carrots, chopped
6. 2 celery stalks, chopped
7. 1 tbsp tomato paste
8. 4 c dry red wine (Cabernet Sauvignon is a good choice)
9. 1 bay leaf
10. 2 tsp dried thyme
11. 1 garlic head, halved cross-wise (unpeeled)
12. 4 c beef stock

Instructions to make to make Wine-Braised Beef Short Ribs

1. Preheat oven to 350 degrees F. Season the beef with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until very hot but not smoking; add half the ribs and brown on all sides (about 5 minutes total); you will have to work in 2 batches unless the Dutch oven is very large. When done, transfer the ribs to a plate. Save 3 tbsp of drippings from the pot, and discard the rest.
2. Add the onions, carrots, and celery to the pot and cook, stirring often, until the onions are browned, about 5 minutes.
3. Stir in the tomato paste, add the wine and return the short ribs (with any juices that have accumulated on the plate) to the pot. Bring to a simmer and cook over low heat, partially converted, for 15-20 minutes or until the wine is reduced by half.
4. Add all the herbs and garlic. Stir in the stock. Return to a simmer, cover tightly and transfer to the oven. Cook for 2 hours.
5. Using tongs, transfer the short ribs to a platter and cover with a loose foil tent. Strain the cooking liquid into wide bowl, and skim the fat from the surface; pour the skimmed sauce into a pitcher.
6. Serve in shallow bowls with a portion of sauce over each. For a red meal treat, serve with mashed potatoes. 527 calories per serving; GL=1, Glycals=5

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