I’m so happy you enjoyed this recipe! Ladle the cooking liquid into a sieve placed over a bowl and push the liquid through with the back of the ladle. (Note: The short ribs should be mostly covered with liquid, with just the tops uncovered. I’ve made 4 times now. No training other than from my grandma. After voting, I’m doing everything I can to stay positive today! This is a very tasty recipe. Very rich and complex dish. Lay as many of the short rib pieces as will fit into the pan in a single layer. Bring the red wine to a boil in a medium saucepan. She built a big cozy fire in the fireplace (though if you don't have a fireplace, lighting a nice candle or plugging in a string of fairy lights will add a similar warm glow to your space) and put on the Barefoot Contessa Women Who Rock playlist (available on Apple Music and Spotify). Your email address will not be published. Remove them to a plate and repeat with the remaining ribs. Sign up for the Recipe of the Day Newsletter Privacy Policy, Grilled Short Rib Lettuce Cups with Spicy Peanuts. I don’t know why I never made short ribs before, but will def be making these again. 1 750 milliliter bottle of dry red wine. Tuck the ribs back into the sauce. Pour 1 cup of the hot stock over the mushrooms in a small, heatproof bowl. since. In the author's opinion or anyone else's, How many cups are 3 medium carrots and 3 medium onions? (Photo 3-4). Reduce the heat to medium, in the same Dutch oven add garlic, cut side down, push to one side. Then add celery and carrots, and cook for 3-5 minutes more. I was looking for a beef bourguignon-type recipe using short ribs, & this looks good. Add short ribs back to the pan. (Photo 7-8). Also, I used a slow cooker instead of the oven. I think the short rib is my favorite cut of meat. Garnish with lemon zest and parsley, serve. Post was not sent - check your email addresses! We only had 2 pounds of boneless short ribs and the recipe filled a Le Creuset 3 1/2 dutch oven completely so plan accordingly. As soon as I put this in the oven, I knew it was going to be amazing. Season short ribs with salt and freshly ground black pepper. Delicious just as is. Made exactly as written and it was fabulous. Roast for 20 minutes and remove from the oven. French Short Ribs Braised in Red Wine. I used cheap wine and excellent beef and skipped the flour for my guest. What a delicious and hearty meal perfect for those cold winter nights! I have made this many times and 2 stalks of celery is WAY too much. Required fields are marked *. Yes, The sauce in the photos is made with red wine. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper. That doesn't seem very efficient. Add red wine to deglaze the pot, then add the beef broth and bring to a low boil. Simply pierce the meat with the fork to see if the meat is tender and fall of the bones. "Cook Like a Pro: A Barefoot Contessa Cookbook" by Ina Garten © Clarkson Potter 2018. Uncover and cook for one more hour, until the meat is very tender. Trimmed most fat off the meat. If you want to keep the veggies, there is no need to strain the sauce. I love ribs, beef or pork…they are just divine. One of the best, simplest short ribs ever. Also, you don’t taste the wine in the final dish. Cook for 2 ½-3 hours or until the ribs are tender. If needed, add more beef broth and red wine. Stir in stock. Then the amount of liquid is just right. There are much better recipes for short ribs out there. All of these flavors are perfect together, I am making this dish ASAP . Sometimes patience is needed to get good results and this Garlic Braised Short Ribs with Red Wine is one example of it. Then, put in the oven at 350 for 4 hours. Add 1 diced onion and cook for 8-10 minutes or until translucent and softened. I’ve never served this to anyone who didn’t rave about it. 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. © 2020 Discovery or its subsidiaries and affiliates. So amazing. I didn’t strain it. To start, let’s preheat the oven to 350°F. https://www.epicurious.com/.../views/red-wine-braised-shortribs-367736 Add the garlic and cook for one minute. Remove from Dutch oven then set it aside. Simmer the sauce on the stove for 20 minutes, until reduced. This is especially true when the braising liquid is made from aromatic-spiked red wine. ', I made Ina Garten's easy salmon dish and had dinner on the table in 15 minutes. Served with mashed potatoes and flash steamed green beans. They're marbled with fat, and fat is flavor, so as the meat slowly cooks and the fat renders out, it makes each bite utterly succulent and rich. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Place the short ribs then top up with water until meat is submerged in liquid, bring to a boil, cover then transfer to 140C preheated oven and cook for 3 1/2 to 4 hours until beef is fork tender.