Red Wine-Braised Beef Short Ribs Recipe


Red Wine-Braised Beef Short Ribs Recipe

Oh, daring cooks of the digital realm, behold the majesty of Red Wine-Braised Beef Short Ribs! They are the heart of comfort food, the very essence of a scrumptious, soul-warming meal. Picture it now: succulent, fall-off-the-bone beef short ribs, dripping with a rich, finger-licking sauce where red wine sings the lead. This is a hearty dish, ideal for special occasions, celebratory dinners, or when you just want to taste some indulgence.

The taste? It’s a symphony of flavors that melt on your tongue and warm your belly from the inside. So decadent you’ll be on cloud nine while your taste buds do a happy dance. And why would you love it? Well, darling it’s simple: it’s a flavour explosion that’s too good to resist!

  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Servings: 4 people
  • Yield: 4 servings

Alright, foodies, now that you’re salivating uncontrollably, let’s dive into the nitty-gritty and turn you into a rib-braising superstar!

Ingredients & Equipment You’ll Need

  • 2.2 lbs Beef Short Ribs
  • 2 tbsp Olive Oil
  • 3 cups Red Wine
  • 2 cups Beef Broth
  • 1 Onion, finely chopped
  • 3 cloves Garlic, minced
  • 2 Carrots, chopped
  • Salt and Pepper to taste

For the equipment, you would need a large dutch oven or heavy-bottomed pot. Now, the red wine gives that rich, luxurious flavour to the Beef Short Ribs while generously tenderizing them. If you don’t have red wine, you can use beef broth, but really darling, the red wine makes all the difference!

How To Make Red Wine-Braised Beef Short Ribs

  1. First off, preheat your oven to 350��F (175��C). Meanwhile, season your beef short ribs with salt and pepper. Don’t be shy with these seasonings; they build world-class flavour profiles.

  2. Heat up some olive oil in your dutch oven then add the ribs. Don’t crowd them now, take your time and brown them on all sides. Once that’s done, extract those golden-brown gifts of flavour and set aside.

  3. Next you’ll want to add your chopped onions, garlic, and carrots to the same pot and saut�� until they begin to soften. Make sure you scrape up any browned bits from the pot; they are flavour gold!

  4. Add the red wine, beef broth, and short ribs back into the pot. Cover and pop it into the oven for about 2.5 hours or until the meat is pull-apart tender.

Tips For The Best Results

  • Bone-in ribs give the best flavour.
  • Choose a good quality red wine, something you’d enjoy drinking!

Storage Tips

  • You can refrigerate leftovers in an airtight container for up to 3 days.
  • Alternatively, you can freeze the ribs for up to 3 months.

Frequently Asked Questions

Q: Can I use boneless ribs instead?

A: Well, you could, but using bone-in ribs yields more flavour and gives that melt-in-the-mouth effect.

Q: Can I cook this in a slow cooker?

A: Absolutely! But remember to brown the ribs first for that stunning caramelization.

Q: What’s a good side with these ribs?

A: Mashed potatoes or creamy polenta make awesome sidekicks!

Q: What type of red wine is best?

A: A medium to full-bodied red wine like Merlot or Cabernet Sauvignon works magic.

Q: Any tips on storing leftovers?

A: Store them in an airtight container and pop them in the fridge, or freeze for longer storage.

Nutritional Facts of Red Wine-Braised Beef Short Ribs

Per serving, you can expect around 705 calories, with 40g of Protein, 22g of Fat, 12g of Carbohydrates, and a whopping 505mg of Sodium!

In conclusion, Red Wine-Braised Beef Short Ribs would give any 5-star restaurant a run for its money! Dare I say, probably even beat them. It’s a delightful explosion of flavours that will keep pulling you back for more. Trust me, this isn’t just a meal; it’s an experience! Enjoy it with a side of creamy mashed potatoes or fluffy couscous and a glass of the same red wine you cooked with. Bon App��tit!


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