First Up
03:25
First Up
Braised Short Ribs 03:25
Claire braises beef short ribs in a full-bodied red wine for added flavor.
Now Playing
01:43
Now Playing
How to Make a Pan Sauce 01:43
After cooking meat, follow our tips to make a tasty sauce in the same pan.
Now Playing
02:02
Now Playing
How to Mince Garlic 02:02
Throw out the jarred garlic and see how easy it is to mince like a pro.
Red Wine Braised Short Ribs
- Level: Easy
- Total: 3 hr 35 min
- Prep: 5 min
- Cook: 3 hr 30 min
- Yield: 4 servings
Ingredients
4 English cut beef short ribs, trimmed (roughly 8 ounces each)
Kosher salt and freshly cracked black pepper
3 tablespoons unsalted butter, divided
1 bottle full bodied red wine, such as Cabernet
4 cups low-sodium vegetable stock
4 cloves garlic, peeled and smashed
Directions
- Preheat oven to 325 degrees F.
- Pat ribs dry with paper towels and season with salt and pepper on all sides.
- Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.
- Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.
My Private Notes
Show:
5 Ingredient Fix
Episode:
Low & Slow
Categories:
More from:
