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

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, red wine braised short ribs in reduction sauce. It is one of my favorites food recipes. For mine, I am going to make it a 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 in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Red Wine Braised Short Ribs in Reduction Sauce is something that I’ve loved my entire life. They are nice and they look fantastic.

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

The ingredients needed to make Red Wine Braised Short Ribs in Reduction Sauce:
  1. Make ready 3 lb bone-in short ribs
  2. Make ready 2 bacon strips
  3. Take 3 tbls olive oil
  4. Get 3 tbls butter
  5. Make ready 1.5 large white onions chopped
  6. Prepare 3 carrots peeled- and chopped
  7. Prepare 2 celery stalks chopped
  8. Get 2 tomatoes chopped
  9. Prepare 3 tbls flour
  10. Take 2 tbls tomato paste
  11. Make ready 3/4 bottle red wine
  12. Prepare 6 sprigs flat leaf parsley
  13. Take 5 sprigs thyme
  14. Make ready 3 sprigs oregano
  15. Get 3 sprigs rosemary
  16. Make ready 2 fresh or dried Bay leaves
  17. Get 1 head garlic halved
  18. Make ready 2.5 cups low sodium beef broth
Steps 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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