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Braised Red Wine Short Ribs

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Braised Red Wine Short Ribs - A Culinary Delight

Braised Red Wine Short Ribs

Calling all comfort food enthusiasts! This recipe for Braised Red Wine Short Ribs is a guaranteed crowd-pleaser. Imagine melt-in-your-mouth tender beef short ribs bathed in a rich and flavorful red wine sauce. It's a perfect dish for a special occasion or a cozy night in, guaranteed to impress with its luxurious texture and complex flavors.

Ingredients:

  • 2 tablespoons vegetable oil
  • 6 bone-in flanken-cut short ribs, cut about 2 inches thick (around 4 pounds)
  • Kosher salt and freshly ground black pepper
  • 1 large onion, finely chopped
  • 2 carrots, chopped
  • 3 celery ribs, sliced
  • 6 garlic cloves, smashed
  • 1 (750ml) bottle of dry red wine, like Cabernet Sauvignon
  • 4 sprigs of thyme
  • 1 sprig of rosemary
  • 3 cups chicken stock

Instructions:

  1. Sear for Flavor: Heat the oil in a large Dutch oven or oven-safe pot over medium-high heat. Generously season the short ribs with salt and pepper. Sear the short ribs on all sides until browned and caramelized, about 5-7 minutes per side. This step is crucial for creating a flavorful crust that locks in the juices.
  2. Building the Flavorful Foundation: Remove the browned short ribs from the pot and set aside. Add the chopped onion, carrots, and celery to the pot. Reduce heat to medium and saute the vegetables until softened and caramelized, about 10 minutes. This step adds sweetness and complexity to the sauce.
  3. The Garlicky Punch: Add the smashed garlic cloves to the pot and cook for an additional minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
  4. The Heart of the Sauce: Pour in the red wine, scraping up any browned bits from the bottom of the pan. This deglazes the pan and incorporates all the flavorful bits into the sauce. Bring the wine to a simmer and cook for a few minutes to allow the alcohol to cook off slightly.
  5. Adding Aromatics and Body: Add the thyme sprigs, rosemary sprig, and chicken stock to the pot. Return the browned short ribs to the pot, ensuring they are submerged in the liquid. If necessary, add a little more chicken stock or water to cover the ribs.
  6. The Grand Finale: Bring the pot to a boil, then cover and transfer it to a preheated oven set at 325°F (165°C). Braise the short ribs for 2-2 ½ hours, or until the meat is very tender and falling off the bone.
  7. Serving Up Perfection: Carefully remove the pot from the oven and transfer the short ribs to a serving platter. Strain the braising liquid into a saucepan and skim off any excess fat from the surface. You can optionally thicken the sauce by simmering it over medium heat until it reduces slightly. Season the sauce with salt and pepper to taste.
  8. Dinner is Served! Spoon the sauce over the cooked short ribs and serve with mashed potatoes, roasted vegetables, or your favorite side dish. Enjoy this delicious and comforting masterpiece!

Tips and Variations for Braised Red Wine Short Ribs:

Elevate Your Short Ribs:

  • Deeper Flavor Profile: Add a bay leaf or two to the pot with the herbs for an extra layer of subtle earthiness.
  • Touch of Sweetness: Balance the acidity of the wine with a tablespoon of brown sugar or honey added during the vegetable sauteing step.
  • Boozy Boost: For a more intense red wine flavor, marinate the short ribs in the red wine for 30 minutes to an hour before searing. Discard the marinade before searing.
  • Herbed Variations: While thyme and rosemary are classic choices, experiment with other fresh herbs like bay leaves, parsley, or a sprig of oregano.

General Tips:

  • Quality Matters: Choose high-quality short ribs for the best results. Look for well-marbled flanken-cut short ribs for maximum flavor and tenderness.
  • Don't Crowd the Pan: Avoid overcrowding the pan when searing the short ribs. This will prevent proper browning and lead to more of a braised effect. Sear the short ribs in batches if necessary.
  • Liquid Level: Throughout the braising process, keep an eye on the liquid level in the pot. If it reduces too much, add a little more chicken stock or water to ensure the short ribs remain submerged.
  • Leftovers are Lovely: This dish tastes even better the next day! The flavors will have time to meld further, making it even more delicious. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.

Variations:

  • Slow Cooker Friendly: This recipe can also be easily adapted for a slow cooker. Sear the short ribs as instructed, then transfer them to the slow cooker along with the remaining ingredients. Cook on low for 8-10 hours, or until the short ribs are very tender.
  • Veggie Additions: Feel free to add other vegetables to the pot for braising, such as pearl onions, mushrooms, or chopped potatoes. Add them during the vegetable sauteing step.
  • Richness Boost: For an extra decadent touch, finish the sauce by swirling in a tablespoon of butter just before serving.

With these tips and variations, you can customize this recipe to your own preferences and create a truly unforgettable Braised Red Wine Short Rib experience that will tantalize your taste buds and leave your guests wanting more!

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