How to Make Speedy Red Wine Braised Short Ribs

Red Wine Braised Short Ribs.

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, red wine braised short ribs. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Red Wine Braised Short Ribs is one of the most favored of current trending foods on earth. It's appreciated by millions daily. It's easy, it's quick, it tastes yummy. Red Wine Braised Short Ribs is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook red wine braised short ribs using 12 ingredients and 19 steps. Here is how you can achieve that.

The ingredients needed to make Red Wine Braised Short Ribs:

1. {Prepare 6 of boneless beef short ribs.
2. {Get 2 of carrots.
3. {Prepare 1 stick of celery.
4. {Take 1/2 of onion.
5. {Take 4 sprigs of thyme.
6. {Take 1/2 sprig of rosemary.
7. {Prepare 1 clove of garlic.
8. {Prepare 1 1/2 C of red wine.
9. {Prepare 1 1/2 C of beef stock.
10. {Make ready 1 tsp of balsamic vinegar.
11. {Prepare of kosher salt.
12. {Get of pepper.

Steps to make Red Wine Braised Short Ribs:

1. Mise en place:.
2. Cut carrots into 2"chunks.
3. Cut celery into 2" chunks.
4. Chop onion into 1" chunks.
5. Mince garlic.
6. Preparation:.
7. Sear short ribs on medium-high heat then remove from heat.
8. Sautee carrots on medium heat for 5 minutes.
9. Add onions and celery and sautee an additional 5 minutes.
10. Add garlic and sautee an additional 1-2 minutes (don't let garlic brown).
11. Remove mirepoix from cooking vessel.
12. Add red wine and raise heat to medium-high.
13. After wine has reduced, add beef stock.
14. After the wine begins bubbling add back in the meat and place cooking vessel into a 325 degree (F) preheated oven.
15. Cook for 1 hour (covered).
16. Flip meat over, add rosemary/thyme/mirepoix.
17. Cook for an additional 30 minutes (covered).
18. Remove cover, raise heat to 425 degrees (F) for 10 minutes.
19. Place vessel back on stove on medium-high heat and add balsamic vinegar, salt, and pepper to taste. Cook for only a few minutes.

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