Beef Short Ribs in Red Wine
Beef Short Ribs in Red Wine

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, beef short ribs in red wine. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Browse The Collection Of Reds From The World's Fine Wine Hotspots Online Now. Join the Sunday Times Wine Club. Charlie Stein has selected some of our best restaurant wines for you to enjoy at home. Brown - As with most slow cooked dishes like Beef Stew and Pot Roast, we start by aggressively browning the beef short ribs.

Beef Short Ribs in Red Wine is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Beef Short Ribs in Red Wine is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have beef short ribs in red wine using 10 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Beef Short Ribs in Red Wine:
  1. Take 4 large Beef Short Ribs
  2. Take Olive Oil (for frying)
  3. Prepare 1 large head of garlic (cut in half horizontally)
  4. Make ready 1 tbsp Tomato Puree
  5. Take 750 ml Bottle of good red wine
  6. Take 1 liter Beef Stock
  7. Make ready 150 grams pancetta, cubed
  8. Get 250 grams Chestnut mushrooms, cleaned and quartered
  9. Take salt and pepper
  10. Prepare roughly chopped flat leaf parsley

Pour in red wine and bring to a simmer. Add beef ribs along with tomatoes, red wine, soy sauce, olives and the herbs. Turn the ribs half way through cooking. A lot of red wine-braised beef short ribs lean too far in that direction, and I didn't want any part in it.

Steps to make Beef Short Ribs in Red Wine:
  1. Pre-heat your oven to 170° celcius……. you want to cook these ribs low, and slow!
  2. If your short ribs are still connected, you will need to seperate them, and then generously season them with salt and pepper. Then put a deep sided roasting tray with a good glug of olive oil on top of your hob, and whack it on full power!
  3. When your oil is screaming hot, add your short ribs to the roasting tray and brown then on all sides. Meanwhile, cut your garlic head in half horizontally, and then add to the roasting tray along with the tomato puree. You will need to cook the puree for around 1 minute, otherwise it will be bitter.
  4. Pour in the red wine to deglaze the tray, scraping up all of that beefy goodness! Bring to the boil, and cook for around 10-15 minutes until the wine has reduced by half.
  5. Add the beef stock, to make the liquid level cover the ribs about half way up. Bring to the boil again, and then spoon the liquid over the ribs.
  6. Cover the roasting tray with tin foil, and cook in the oven for 2½ hours. You will need to baste the ribs every 30 minutes to make sure they absorb all of that winey flavour!
  7. Around 10 minutes before the rib are done, fry the pancetta in a tiny bit of olive oil for a couple of minutes until it is starting to crisp up, and then add your quartered chestnut mushrooms cooking for 5 minutes.
  8. Now it is time to take your short ribs out of the oven….. take them out of the roasting tray, set them aside and prepare your amazing sauce!
  9. You need to remove each garlic clove from the roasting tray and pass them through a fine sieve into a bowl, and then remove any excess fat from the surface of the red wine juices in the tray. The best way to do this is to lay a few pieces of kitchen roll on the top, and it will absorb it all. Then strain the juices through the same sieve that you used for the garlic into the same bowl. If the sauce is too thin, pop it into a pan and reduce for around 10 minutes, until it reaches the right consistency.
  10. Lay your short ribs onto a serving platter, and scatter the pancetta and mushrooms over the top. The pour over the sauce, which should be the right thickness to coat the back of a spoon.
  11. Roughly chop your flat leaf parsley, and sprinkle over the top!

Turn the ribs half way through cooking. A lot of red wine-braised beef short ribs lean too far in that direction, and I didn't want any part in it. What I was after was something very different. I wanted pieces of bone-in beef short ribs braised until fork-tender, and I wanted them glazed in a deeply reduced sauce that's thick, glossy, and sticky. I also wanted the sauce's flavor to have clarity, so that what shines through is an.

So that is going to wrap it up with this exceptional food beef short ribs in red wine recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!