Slow Braised Beef Short Ribs in Red Wine Sauce
Fall apart beef in a rich red wine sauce. Simple & stunning, the BEST cut of beef for slow cooking!!
Barefoot Contessa's Red Wine-Braised Short Ribs | Barefoot Contessa: Cook Like a Pro | Food Network
Ina Garten's Red Wine-Braised Short Ribs will change your dinner game forever.
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Red Wine-Braised Short Ribs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr 15 min
Active: 40 min
Yield: 6 servings
Ingredients
5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks
Good olive oil
Kosher salt and freshly ground black pepper
3 cups chopped leeks, white and light green parts (3 leeks)
3 cups chopped celery (5 to 6 ribs)
2 cups chopped yellow onions (2 onions)
2 cups chopped unpeeled carrots (6 carrots)
1 1/2 tablespoons minced garlic (5 cloves)
1 (750-milliliter) bottle Burgundy, Cotes du Rhone, Chianti, or other dry red wine
4 cups beef stock, preferably homemade or College Inn
1 cup canned crushed tomatoes, such as San Marzano
1 (11.2-ounce) bottle Guinness draught stout
6 sprigs fresh thyme, tied with kitchen string
Toasted baguette, for serving
Directions
Preheat the oven to 425 degrees F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F.
Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.
Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side.
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Barefoot Contessa's Red Wine-Braised Short Ribs | Barefoot Contessa: Cook Like a Pro | Food Network
Why Braised Short Ribs are a perfect make ahead meal.
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Beef Braised Short Ribs | How To Make Short Ribs
Beef Braised Short Ribs!! Tender, juicy, succulent falling off the bone delicious beef recipe. A guaranteed Banger for any day of the week!!!
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Ingredients Needed
3-4 lbs Beef Short Ribs
Kosher Salt And Ground Black Pepper To Taste
Oil For Searing
1 Medium Yellow Onion
4-5 Garlic Cloves
1 Medium Red Bell Pepper
2 Tbsp All Purpose Flour
4 Cups Beef Broth (Sub with 2-3 Tbsps Beef Base & 4 Cups Water)
1 Cup Red Wine Or Sherry
3 Tbsp Worcestershire Sauce
2 Tbsp BBQ Sauce (Original Flavor)
1 Tbsp Chicken Bullion Powder
2 Spings Parsley
6 -7 Springs Fresh Thyme
2 Rosemary Stem
4 Bay Leave
2 -3 Tbsp Fresh Chopped Parsley
2 Small Tomato
Preparation (Braised Beef Short Ribs)
Season Beef Ribs With Salt And Ground Black Pepper To Taste.
Place Meat In A Dutch Oven or Heavy Duty Skillet And Sear Meat Until Brown.
Set Meat Aside.
Drain Oil If Necessary.
Using The Same Pot Add Onions, And Sauté Until Translucent Adding Minced Garlic And Red Bell Peppers. Stir To Combine.
Add Flour And Stir Creating A Roux. Add About 3 Tbsps Of Water To Loosen Roux.
Add Beef Broth, Sherry, Worcestershire Sauce, BBQ Sauce, Combine.
Add Short Ribs, Sliced Tomato, Bay Leaves, Thyme And Rosemary.
Cover With Lid And Place Into 400F-425F Oven.
After About An 1 Hour And 30 Minutes, Stir Or Add Liquid If Necessary.
Once Meat Is Tender Remove Bay Leaves...etc
(Refer To Video For Additional Instructions) how to make short ribs
Braised Beef Short Rib Recipe - Restaurant Style
In depth article and show notes found here:
I remember the first time I tasted perfectly braised beef short ribs with a full reduction glaze. I was an apprentice at a French restaurant, and the sous chef threw me a piece of scrap sauced with a simple reduction made from the braising liquid. I was absolutely blown away. Coming from a family that cooked large beef ribs over a hot grill until charred and chewy, I never understood the incredible flavor and texture possible when a short rib recipe was combined with proper technique.
In it's most basic form, braising consists of a tough cut of meat with a lot of connective tissue, combined with liquid, aromatic vegetables, and fresh herbs, and cooked in a low oven until tender.
The connective tissue responsible for the chewy texture of tough meat is collagen, which is a triple helix of gelatin. When moisture along with slow, steady heat are applied, the triple helix unravels into three individual gelatin strands, leaving gaps in the muscle tissue it used to bind together, giving the impression of tenderness.
Yet for the collagen to break down, the meat must reach an internal temperature of at least 155˚F/68˚C. Just for a reference point, this is well above the internal temperature of a medium steak (140˚F/60˚C), and well into the range in which protein fibers fully contract and coagulate, expelling most of their liquid, causing a dry texture and lack of flavor.
Enter the cold start and the low temperature braise, in which the short ribs are placed in a cold oven, and braised at 200˚F/121˚C. As the short ribs slowly come up to temperature, they spend an extended period of time between 120-130˚F/48-54˚C, a temperature at which the same enzymes responsible for dry aged beef's flavor and tenderness are hyper-activated.
Using the cold start approach means your short ribs will have more flavor, a superior tenderness, and most important, will require less time for the collagen to break down at protein-fiber-drying temperatures (155˚F). Less time at this temperature means more juices are retained, which further enhances the short rib's flavor and texture.
This technique, coupled with a proper reduction sauce, will yield short ribs that are just as good as any restaurant's. And because this approach is universal, it can be applied to any tough cut of meat including shoulder, shank, brisket, belly, cheek, etc.
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Slow Cooking Beef Short Ribs | Gordon Ramsay
Here is how you take a cheap cut and turn it into an impressive and delicious dish.
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