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Succulent Boneless Short Ribs Braised in Red Wine

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Ingredients

Adjust Servings:
4 boneless beef short ribs
1/4 cup flour
2 tablespoons canola oil
1 large onion
1 celery rib
1 large carrot
3 garlic cloves
1 cup wine
1 - 2 cup chicken stock
2 tablespoons tomato paste

Nutritional information

196.7
Calories
72 g
Calories From Fat
8 g
Total Fat
0.8 g
Saturated Fat
1.8 mg
Cholesterol
175 mg
Sodium
17.9 g
Carbs
2.1 g
Dietary Fiber
5.1 g
Sugars
3.5 g
Protein
210 g
Serving Size

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Succulent Boneless Short Ribs Braised in Red Wine

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    Cuisine:

    I shouldn't write anything, since I change things, but here goes: my husband liked it a lot - he said the sauce was very subtle. I subbed beef broth for the chicken, marjoram for thyme. I thickened up the sauce a little using a beurre manie (1 T flour mixed into a paste with 1 T butter) and I only had bone-in ribs. Still, it was a great success! Thanks so much for sharing. I could not have done this on my own!

    • 160 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Wine Braised Boneless Short Ribs,Beef short ribs braised in a big red until tender and juicy. I call for chicken stock because of the quality of store bought beef broth. If you have good quality beef broth, then use it, but store bought broth is usually mostly flavoring and tastes metallic.,I shouldn’t write anything, since I change things, but here goes: my husband liked it a lot – he said the sauce was very subtle. I subbed beef broth for the chicken, marjoram for thyme. I thickened up the sauce a little using a beurre manie (1 T flour mixed into a paste with 1 T butter) and I only had bone-in ribs. Still, it was a great success! Thanks so much for sharing. I could not have done this on my own!,Best recipe ever! I did not strain out the veggies and it was so delicious! Used a little more broth and wine, it turned out super tender. Will definitely be making this multiple times!


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    Steps

    1
    Done

    Preheat Oven to 350f.

    2
    Done

    Chop Onion, Celery and Carrot Into One Inch Pieces. Mince Garlic. Set Aside. Dredge Beef in Flour Seasoned With Salt and Pepper. Shake Off Extra Flour.

    3
    Done

    Heat Dutch Oven or Other Oven/Stovetop Safe Deep Pan Over High Heat Till Hot. Add Oil and Immediately Add Beef.

    4
    Done

    Brown Beef Till All Sides Are Dark Golden Brown. Remove from Pan and Add Onion, Carrot and Celery.

    5
    Done

    Reduce Heat to Medium and Add Garlic. Saut Till Vegetables Start to Brown.

    6
    Done

    Add Wine and Reduce by Half.

    7
    Done

    Add Tomato Paste, Chicken Stock, Thyme, Rosemary and Bay Leaf.

    8
    Done

    Return Beef to Pan, Cover Tightly and Place in Oven. Cook For About Two Hours or Until Beef Is Tender but not Falling Apart.

    9
    Done

    Remove Beef and Strain Vegetables Off of Sauce. Return Liquid to Pan and Reduce Until Desired Consistency.

    10
    Done

    Season Sauce to Taste. Serve Over Spatzle, Noodles or Polenta. (or Whatever Else You Please).

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    Harper Day

    Breakfast boss crafting morning meals that are hearty and satisfying.

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