red wine braised short ribs

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By Francine Lizotte
from Surrey South, BC

Tender, flavorful and absolutely delicious, this is a great dish to serve at your next dinner party.

serves 4 servings
prep time 10 Min
cook time 2 Hr
method Stove Top

Ingredients For red wine braised short ribs

  • 5 lb
    beef short ribs (about 8 to 10 pieces)
  • ground himalayan sea salt, to taste and divided
  • freshly ground black pepper, to taste and divided (i always use mixed peppercorns)
  • 3 Tbsp
    olive oil
  • 3 c
    white onions, roughly chopped
  • 2 c
    carrots, peeled and cut into 3/4-inch pieces
  • 1 Tbsp
    clarified butter
  • 6 lg
    cloves garlic, roughly chopped
  • 2 Tbsp
    tomato paste
  • 1 bottle
    (750 ml) dry red wine
  • 4 c
    low-sodium beef broth
  • 1 sprig
    thyme
  • 1 sprig
    rosemary
  • 1 Tbsp
    brown sugar
  • 1/4 tsp
    cayenne pepper, or to taste
  • 2 Tbsp
    cornstarch (mixed with 1 cup cold water)

How To Make red wine braised short ribs

  • 1
    Generously season the short ribs on all sides with salt and pepper; set aside about 15 minutes.
  • 2
    In a baking pan over medium-high heat, add oil and when hot, add the seasoned meat, fat side down, and brown on all sides including the ends, about 7 to 10 minutes. Transfer the short ribs to a plate and set aside.
  • 3
    Reduce the heat to medium, add onions and carrots; sauté for 5 minutes. Halfway through cooking, add clarified butter.
  • 4
    Add garlic and sauté for 30 seconds. Add tomato paste and stir to coat.
  • 5
    Pour in the wine, stir to deglaze and bring to a boil. Cook until the liquid is reduced by half, about 10 minutes.
  • 6
    Preheat oven to 300ºF/150ºF
  • 7
    Add the beef broth, thyme, rosemary, brown sugar, cayenne pepper, salt and black pepper; stir well.
  • 8
    Return the meat to the pan, bone side up, including any accumulated juices. Spoon the sauce over the ribs to prevent them from drying out and bring the mixture to a simmer.
  • 9
    Cover the pan tightly with foil and transfer it to the preheated oven. Cook for 1:30 hours until the ribs are fork-tender or the internal temperature reaches between 200ºF to 205ºF.
  • 10
    Remove from the heat and transfer the meat to a plate while making the gravy.
  • 11
    Remove and discard the sprigs including any bones left in the pan. Skim off any excess fat and discard it.
  • 12
    Bring the mixture to a boil and add cornstarch mixture; stir until it thickens.
  • 13
    To serve, place ribs along with carrots on mashed potatoes or polenta and spoon the gravy on top.
  • 14
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/LSn2ohAMGRQ
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