Red Wine Braised Short Ribs

Name: Red Wine Braised Short Ribs
Total time: 210 min
Yield: 1 servings
Ingredients: 5 pounds short ribs; 1 salt; 1 pepper; 4 celery ribs; 3 carrots; 1 large onion; 1 head garlic; 1 thyme; 1 rosemary; 1 parsley; 1 bay leaf; 3 tablespoons flour; 1 tablespoon tomato paste; 1 avocado oil; 1 bottle Cabernet; 4 cups beef stock; 1 potatoes; 1 green beans; 1 butter; 1 almonds

3h 30m

Serves 1

youtube.com

Red Wine Braised Short Ribs

youtube.com

3h 30m

Serves 1

Directions

1Pat dry five pounds of bone-in short ribs and season generously on all sides.
2Dice four celery ribs, three carrots, and one large onion.
3Halve one head of garlic and portion some thyme, rosemary, parsley, and a bay leaf.
4Measure three tablespoons of flour and one tablespoon of tomato paste.
5Sear all sides of your short ribs in avocado oil in batches in a heavy bottom pot. Remove and set aside.
6Add your mirepoix, season, and saute until softened.
7Add your tomato paste and flour and cook until deepened in color.
8Pour in one full bottle of Cabernet and add back in your short ribs.
9Simmer for 30 minutes or until wine has reduced by half.
10Pour in four cups of beef stock, then add in your herbs and garlic. Tuck those in, bring up to a boil, then cover loosely and transfer to a 325° oven for three hours.
11Gently remove your short ribs; they should be fall off the bone. Strain the braising liquid, then reduce to thicken and season.
12Serve with creamy pureed potatoes and garlic green beans with butter toasted almonds.

Ingredients

5 pounds short ribs
1 salt
1 pepper
4 celery ribs
3 carrots
1 large onion
1 head garlic
1 thyme
1 rosemary
1 parsley
1 bay leaf
3 tablespoons flour
1 tablespoon tomato paste
1 avocado oil
1 bottle Cabernet
4 cups beef stock
1 potatoes
1 green beans
1 butter
1 almonds

Equipment

knifecutting boardbowlheavy bottom pottongsspatulastraineroven

Red Wine Braised Short Ribs

3h 30m

Serves 1

youtube.com

Red Wine Braised Short Ribs

youtube.com

3h 30m

Serves 1

Directions

1Pat dry five pounds of bone-in short ribs and season generously on all sides.
2Dice four celery ribs, three carrots, and one large onion.
3Halve one head of garlic and portion some thyme, rosemary, parsley, and a bay leaf.
4Measure three tablespoons of flour and one tablespoon of tomato paste.
5Sear all sides of your short ribs in avocado oil in batches in a heavy bottom pot. Remove and set aside.
6Add your mirepoix, season, and saute until softened.
7Add your tomato paste and flour and cook until deepened in color.
8Pour in one full bottle of Cabernet and add back in your short ribs.
9Simmer for 30 minutes or until wine has reduced by half.
10Pour in four cups of beef stock, then add in your herbs and garlic. Tuck those in, bring up to a boil, then cover loosely and transfer to a 325° oven for three hours.
11Gently remove your short ribs; they should be fall off the bone. Strain the braising liquid, then reduce to thicken and season.
12Serve with creamy pureed potatoes and garlic green beans with butter toasted almonds.