Beef Ribs Braised In Red Wine Recipes

RED WINE-BRAISED BEEF SHORT RIBS RECIPE

Steps:

• Meanwhile, in a large saucepan, bring port to a very gentle simmer, regulating heat to maintain that simmer. Cook, uncovered, and reduce until syrupy, about 1 hour; should yield about 1/2 cup (120ml) in volume. Set aside.
• Carefully remove short ribs from pot and transfer to a clean platter (they will be very tender, so the bones may slip out; try to hold them together as you transfer them). Tent with foil.
• Skim accumulated fat from surface of braising liquid and discard. Strain braising liquid through a fine-mesh strainer set over a large heatproof bowl, pressing on solids to extract as much liquid as possible.
• The sauce should be thick enough to coat the back of a spoon and leave a trail when you drag your finger through it. If it's still a little thin, whisk in the cornstarch slurry and bring to a simmer until thickened slightly.

RED WINE-BRAISED SHORT RIBS

Steps:

• 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.

BEEF RIBS BRAISED IN RED WINE

Steps:

• Pre heat oven to 350.
• Heat 1 tbsp evoo in a Dutch Oven, over medium heat.
• Season ribs with salt and pepper.
• Brown ribs on all sides, about 10 minutes, transfer a bowl.
• Increase heat to high, add the wine and bring to a boil.
• Lower heat and boil gently until reduced by half, about 10 minutes.
• Return ribs and any juices to the Dutch Oven.
• Cover and bake for 1 hour and 15 minutes.
• Meanwhile in a large non-stick skillet, heat the remaining tbsp evoo over medium high heat.
• Add the onions, salt, pepper, and rosemary; cook, stirring occasionally for 5 minutes, or until the onions begin to brown.
• Add the onion mixture to the ribs, cover, and bake an additional 30 minutes.
• Transfer the ribs and onions to a bowl and let the cooking liquid stand a few minutes to allow the fat the separate; discard the fat.
• Bring the liquid to a boil, whisk in the mustard and season with salt and pepper to taste. Return the ribs and onions back to pot and add the tomatoes.
• Cover, lower the heat to medium, and simmer until the tomatoes are tender, about 10 minutes.

RED WINE BRAISED SHORT RIBS

Steps:

• Preheat oven to 325 degrees F.
• Pat ribs dry with paper towels and season with salt and pepper on all sides.
• Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.
• Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.

BEEF BRAISED IN RED WINE

Steps:

• Place the meat in a bowl, add the wine and one-half cup of the onions. Cover and refrigerate overnight, but no more than 16 hours.
• The next day, remove the meat from the wine marinade, reserving the marinade. Preheat oven to 350 degrees. Pat the meat dry on paper towels.
• Heat the oil in a heavy three-quart casserole, add the beef and brown it on all sides. Remove the meat from the casserole and add the remaining onions and cook over medium-low heat until tender and lightly browned. Stir in the garlic.
• Add the stock and the reserved marinade. Bring to a simmer, scraping the bottom of the pan. Stir in salt and pepper to taste, the bay leaf and rosemary. Return the meat to the casserole.
• Cover the casserole and place in the oven. Bake for about two hours, until the meat is tender.
• To serve at once, remove the meat from the casserole and slice it. Arrange on a platter. Reheat the sauce and check seasonings. Spoon some of the hot sauce over the meat and pass the rest alongside.
• Alternatively, the meat can be refrigerated overnight in the cooking liquid, and the next day the meat can be sliced and the sauce reheated before serving. Doing this will improve both the flavor and texture of the meat and will also allow the layer of chilled fat on the surface of the liquid to be removed and discarded.

BRAISED BEEF SHORT RIBS WITH RED WINE.

Steps:

• In a large ovenproof casserole pan with, a tablespoon of vegetable oil, brown the ribs. Turning occasionally until the meat pieces are browned. Remove from the pan and leave aside.
• Wipe the pan clean, add another tablespoon of oil, fry the onions with carrots, garlic, celery stalks and salt/pepper. Cook, stirring until the vegetables have taken on colour. Add beef ribs along with tomatoes, red wine, soy sauce, olives and the herbs.
• Cook in 150c fan forced oven for about 3 hours or until the meat is falling off the bone. Turn the ribs half way through cooking. Serve with pasta or mashed potatoes.

BEEF BRAISED IN RED WINE

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Heat oil in pot over moderately high heat until hot but not smoking.
• Meanwhile, pat meat dry and sprinkle with salt and pepper.
• Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.
• Add pancetta to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.
• Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.

GARLIC BRAISED SHORT RIBS WITH RED WINE

Steps:

• Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
• Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
• Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
• Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
• Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

WINE BRAISED BONELESS SHORT RIBS

Steps:

• Preheat oven to 350°F.
• Chop onion, celery and carrot into one inch pieces. Mince garlic. Set aside. Dredge beef in flour seasoned with salt and pepper. Shake off extra flour.
• Heat dutch oven or other oven/stovetop safe deep pan over high heat till hot. Add oil and immediately add beef.
• Brown beef till all sides are dark golden brown. Remove from pan and add onion, carrot and celery.
• Reduce heat to medium and add garlic. Sauté till vegetables start to brown.
• Add wine and reduce by half.
• Add tomato paste, chicken stock, thyme, rosemary and bay leaf.
• Return beef to pan, cover tightly and place in oven. Cook for about two hours or until beef is tender but not falling apart.
• Remove beef and strain vegetables off of sauce. Return liquid to pan and reduce until desired consistency.
• Season sauce to taste. Serve over spatzle, noodles or polenta. (or whatever else you please).

BEEF SHORT RIBS BRAISED IN BBQ RED WINE SAUCE

Steps:

• Preheat the oven to 325°. Mix up the flour and Creole Seasoning. Roll the ribs around in it til they're coated on all sides. Fire up a skillet over medium-high heat and add the oil. Brown the ribs til crusty on all sides, about 5 minutes per side. (If the ribs don't all fit in the pan at once without crowding, do them in batches.) Move the ribs to a baking pan just big enough to hold them close.
• Pour off all but 2 tablespoons of the hot oil from the skillet. Toss in the onions, green peppers, jalapeños, and bay leaves and cook, scraping in all those tasty brown bits clinging to the bottom of the pan. Season with a big pinch of salt and a dash of pepper, and cook til soft and light brown; then add the garlic and cook a minute more.
• Pour in the red wine and let it bubble for 1 minute while scraping the skillet again. Add the Mutha sauce, thyme, and water and simmer for a couple of minutes til blended.
• Douse the ribs with the sauce and cover the pan snugly with foil. Bake for 2 hours. Remove from the oven and uncover. Skim off the fat floating on the surface. Stir up the sauce and taste for seasonings. Give the ribs a flip, cover them up again, and pop them back in the oven for another half hour or so, til they're fork tender. Pull the ribs out of the oven, and fish out and discard the bay leaves. Reduce pan sauce if necessary. Serve each person 2 hot and steamy, well-sauced ribs sprinkled with parsley.