Recipe

Perfect Short Ribs Braised In Red Wine Recipe

Add Step-by-Step Photos	Noir / All my dishes 8 months, 2 weeks ago Either make this "very early in the day" or the day before! A perfect Saturday night Dinner for 2! :) Can be doubled too for guests! Enjoy! Prep:760m Cook:240m Servings:2	Noir
	heavenly

Does this look good? Yeah! / Nope

Fans

gramma58

pink

smooch

danadooley

wynnebaer

Ingredients

# 4-6 beef short ribs

# 1/2 bottle red wine

# 2 medium carrots

# 1 medium parsnip

# 1 small turnip

# 3 small celery stalks (from the heart, with greens if possible)

# 1 medium onion and/or white portion of one medium leek

# 2-3 medium cloves garlic

# 1 bay leaf

# 1 bunch parsley

# 1 sprig fresh thyme (or 1/4 tsp. dried)

# 4-6 black peppercorns

# 2-3 whole cloves

# 1/4 cup all-purpose flour

# 1/2 tsp. salt

# 1/4 tsp. ground black pepper

# 3 tbsp. clarified butter, or 2 tbsp. whole butter with 2 tbsp olive oil

Directions

Wash, peel, and coarsely chop the vegetables.

Sift together the flour, salt, and pepper, and dredge the short ribs.

Place a pot just large enough to hold all the short ribs in one layer over high heat.

Add the clarified butter, and when almost smoking add the short ribs meat-side down.

Sear to a dark brown, then turn over. When dark brown on both sides, remove to a plate and hold. In the same pan, saute the vegetables, adding additional butter if necessary.

Brown the vegetables slightly, then remove the pan from the heat.

Layer the short ribs over the vegetables, add the herbs and spices, and pour in the red wine.

**Cover and place in a 300-degree oven for 3-4 hours.**

Remove the short ribs from the braising liquid and place in a heavy-duty tupperware container.

Strain the braising liquid and vegetables through a fine-mesh strainer over the short ribs (do not press the vegetables through), cover, and refrigerate overnight.

The next day, remove the fat that has separated to the surface, reheat the short ribs slowly in the liquid (or shred the meat and reheat in the liquid), then remove the meat and reduce the braising liquid to 1/4 its original volume.

Serve with mashed potatoes and steamed green vegetables (or, if you're in the mood, with mac-n-cheese).

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Comments

notyourmomma 8 months, 2 weeks ago said:
Love a great braise, especially short ribs in wine sauce. Great post. I'm with the mashed potato camp to savor the sauce. YUM

pink 8 months, 2 weeks ago said:
Yawzah! *wink* Mr.Bunny will be very happy with this one Noir!

smooch 8 months, 2 weeks ago said:
This is REALLY great!

gramma58 8 months, 2 weeks ago said:
1/2 the wine for the ribs...the other half for me...super recipe! I post marked. It got my 5.

danadooley 8 months, 2 weeks ago said:
Always room for a good braised rib recipe ;) This one sounds nothing short of divine. I'm with you NYM on those mashed potatoes. Got my 5!

wynnebaer 8 months, 2 weeks ago said:
Fantastic....:)

annieamie 8 months ago said:
Noir? This recipe of yours for shortribs has got to be my most favorite recipe that isn't a dessert! Your combination of ingredients is just perfect! Thank you so much for posting!

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