Red Wine And Beer Braised Short Ribs Recipes

RED WINE AND BEER BRAISED SHORT RIBS

Steps:

• In large dutch oven or heavy bottom frying pan, heat oil.
• Season short ribs with salt and pepper.
• Sear short ribs until golden brown on both sides, remove from pan and set aside.
• Add onions to pan and cook until tender.
• Add garlic and cook for a few more minutes. (do not burn the garlic)
• Pour in red wine to deglaze the pan, scraping all the tasty bits from the bottom.
• Stir in the beer, beef broth, tomato paste, worcestershire sauce, bay leaf and thyme.
• Bring to boil, then remove from heat.
• Add beef back into pan, cover and place in oven.
• Cook at 300º F for 2-3 hours.
• Serve with my Garlic Mashed Potatoes

RED WINE-BRAISED BEEF SHORT RIBS

Steps:

• Preheat the oven to 300 degrees F.
• Season the short ribs generously with the flour, salt and pepper. Heat a large Dutch oven or heavy-bottomed pot over high heat and add the oil. Add the short ribs in batches and brown on all sides, about 3 minutes per side. Transfer the ribs to a plate.
• Meanwhile, add the carrots, celery and onion to a food processor and pulse until the vegetables are almost a puree, about 30 seconds.
• Reduce the heat under the pot to medium high, add the vegetable puree and saute, stirring often, until the veggies are softened, about 5 minutes. Add the tomato paste, Italian seasoning and a pinch of flour. Cook, stirring constantly, until the tomato paste darkens slightly, about 3 minutes. Slowly pour in the wine while whisking; whisk until smooth and combined. Add the sugar to the wine. Bring to a boil, reduce to a simmer and cook until the wine is reduced by half, 10 to 15 minutes.
• Stir in the broth, garlic and bay leaves, bring to a boil, turn off the heat and add the ribs back to the pot. Cover, transfer to the oven and cook until the ribs are tender, about 3 hours. Serve over sweet potato polenta.

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.

RED WINE BRAISED BEEF SHORT RIBS

Steps:

• Preheat oven to 350 degrees F.
• Season short ribs on all sides with salt and pepper.
• Heat olive oil in an oven safe 5 quart casserole or Dutch oven over high heat.
• Sear ribs on all sides until browned, about 5 minutes each side.
• Place ribs in a shallow baking dish.
• Reduce heat to medium low and add onions, carrots, celery, ginger and garlic.
• With the back of your knife, smash lemongrass then slice.
• Add to pot.
• Sauté vegetables until soft.
• Add wine and scrape bottom of pot to loosen any brown bits.
• Add tomato paste, diced tomatoes, brown sugar, parsley, stock, and fresh sage sprig.
• Return ribs to pot, cover, and place in oven.
• Cook 1 1/2 hours.
• Remove cover and cook an additional hour in the oven.
• Once the ribs are tender, remove to the baking dish and tent with aluminum foil to keep warm.
• Strain sauce and discard vegetables.
• Cook sauce another 5 minutes to darken and thicken slightly.
• Return ribs, heat and serve with polenta or side dish or your choice.

BRAISED SHORT RIBS IN RED WINE

Steps:

• Generously salt and pepper short ribs, then dredge in 2 tablespoons of four.
• Using a small dutch oven with tightly fitting lid, brown the short ribs in duck fat or olive oil. Remove from pan.
• Add in chopped celery, carrot, and onion and saute until softened, then add minced garlic. Continue to saute another minute or so, then add in tomato paste and combine well.
• Add 1 tablespoon of flour and stir well, allowing flour to brown.
• Deglaze pan with a splash of red wine, scraping up browned bits. Add in the stock and remainder of red wine. If you enriched your chicken stock with veal bones, include the bones so they can continue rendering their flavors with the sauce. Add the bay leaf, thyme, the orange zest, the juice of 1/2 orange, and ground allspice. (You might want to just wrap the whole allspice berries in with the thyme, instead of grinding it.) and a few dashes of Worcestershire sauce. Bring to boil, then lower heat to simmer.
• Add the short ribs back in and place lid just slightly off. Simmer for 2 hours or until melt in your mouth tender and falling off of bone. Adjust seasonings with salt, pepper, and Worcestershire sauce.
• Serve over mashed potatoes, buttered noodles, risotto, polenta, or my favorite, which is a low-carb option, pureed cauliflower. Sometimes it is roasted, sometimes it is steamed. And since blue cheese or gorgonzola pairs well with beef, adding some to your mash of choice just adds another layer of flavor to this hearty dish.