Red Wine Braised Short Ribs in Reduction Sauce
Red Wine Braised Short Ribs in Reduction Sauce

Hello everybody, it is Kayley, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, red wine braised short ribs in reduction sauce. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Red Wine Braised Short Ribs in Reduction Sauce is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Red Wine Braised Short Ribs in Reduction Sauce is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have red wine braised short ribs in reduction sauce using 18 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Red Wine Braised Short Ribs in Reduction Sauce:
  1. Make ready 3 lb bone-in short ribs
  2. Take 2 bacon strips
  3. Take 3 tbls olive oil
  4. Get 3 tbls butter
  5. Take 1.5 large white onions chopped
  6. Make ready 3 carrots peeled- and chopped
  7. Make ready 2 celery stalks chopped
  8. Get 2 tomatoes chopped
  9. Get 3 tbls flour
  10. Take 2 tbls tomato paste
  11. Get 3/4 bottle red wine
  12. Take 6 sprigs flat leaf parsley
  13. Make ready 5 sprigs thyme
  14. Get 3 sprigs oregano
  15. Take 3 sprigs rosemary
  16. Get 2 fresh or dried Bay leaves
  17. Get 1 head garlic halved
  18. Prepare 2.5 cups low sodium beef broth
Instructions to make Red Wine Braised Short Ribs in Reduction Sauce:
  1. Preheat oven to 215°.
  2. Season short ribs with salt and pepper and set aside.
  3. Heat Dutch oven on med low heat and add bacon strips. Cook the fat out of the bacon without burning the bacon.
  4. Remove bacon strips and store for snack later. Keep bacon fat in Dutch oven, add butter and set heat to med high.
  5. Brown short ribs on all sides, if needed work Browning multiple batches if necessary, cook should be about 8 minutes per batch.
  6. Transfer short ribs to a plate. Keep about 3 Tbsp. drippings inside Dutch oven. Can use a little more.
  7. Add onions, carrots, and celery to pot and cook over medium-high heat cook for a few minutes.
  8. Add tomatoes, stirring often, until onions are browned, about 5 minutes.
  9. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.
  10. Stir in wine and cook off alcohol. - Add the beef stock and bring to a boil.
  11. Add all herbs and garlic and some more salt if needed to sauce. - Add short ribs with any accumulated juices to Dutch oven. Bring to a boil;
  12. Cover Dutch oven and put in oven. Cook until short ribs are tender, 2–21/2 hours.
  13. Transfer short ribs to a platter. - Strain sauce from Dutch oven into a sauce pan.
  14. Reduce down until it gets a good consistency but not too thick its not a gravy. Sauce should shimmering.

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