Braised Beef Short Ribs In Red Wine Sauce - Chef Fun Kitchen

Braised Beef Short Ribs In Red Wine Sauce

Red meat short ribs are absolutely the high-quality reduce of beef for sluggish cooking! The maximum tender and succulent disintegrate beef you will ever have, you’d pay top dollar at excellent dining eating places for a plate of those Braised red meat short Ribs.

Cooked long and slow in a wealthy red wine sauce, these beef ribs are smooth enough for midweek, and maximum actually marvelous enough for enterprise. Mop your bowl clean with Irish Soda Bread, a short and easy rustic no-yeast bread!

Braised Beef Short Ribs In Red Wine Sauce

They’ll price you pinnacle dollar for a unmarried plate of pork brief Ribs when you can make it at home for a fraction of the price – and it’s very uncomplicated.

The pink wine sauce in this recipe is extremely good. The depth of flavour and the richness you can obtain with so few elements is outstanding!

Braised Beef Short Ribs In Red Wine Sauce


  • 5 - 6 beef short ribs , 300-400g/10-14oz each (Note 1)
  • 1.5 tsp each salt and pepper
  • 2 tbsp olive oil
  • 3 garlic cloves , crushed
  • 1 large onion , chopped (brown, yellow or white)
  • 2 celery ribs , chopped
  • 2 carrots , chopped
  • 2 tbsp tomato paste
  • 2 cups (500ml) dry red wine (Note 2)
  • 2 cups (500ml) beef stock/broth, low sodium
  • 2 sprigs thyme (optional)
  • 2 bay leaves


  1. Preheat oven to 160C/325F.
  2. Sprinkle beef all over with salt and pepper.
  3. Warmness oil in a big ovenproof pot over excessive warmness. add 1/2 the ribs and brown aggressively throughout (~5 - 7 min in general). dispose of and repeat with last ribs, then dispose of.
  4. Turn warmth all the way down to medium. add onion and garlic into the identical pot and prepare dinner for 2 mins.
  5. Upload carrot and celery, cook for five mins till carrot is softened and candy.
  6. Add tomato paste and prepare dinner for 1 minute.
  7. Upload wine, broth, thyme and bay leaves. Stir till tomato paste is dissolved.
  8. Return pork into liquid, arranging them so they're submerged (observe three). 
  9. Cover with lid and transfer to oven for 3 hours, or till the beef can without difficulty be pried aside with forks. (word 4 different cook dinner strategies)
  10. Put off pork carefully, preserving the meat at the bone. (note four) cowl to keep warm.
  11. Strain all liquid within the pot, urgent juices out of the onion, carrot and so on. go back sauce into pot, convey to simmer and stir. regulate as vital - simmer to reduce/thicken, upload water to thin, season with salt and pepper if wished.
  12. Region beef on serving plate, spoon over sauce. Serve!

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