Time 4h45m Number Of Ingredients 14 Steps:
Season short ribs with salt and freshly ground black pepper. Place a Dutch oven over stove top over high heat, add oil then sear short ribs until golden brown on all side. Remove from Dutch oven then set it aside. Reduce the heat to medium, in the same Dutch oven add garlic, cut side down, push to one side. Add onions, celery and carrots then sauté until vegetables are soft not browned. Add tomato paste, stir to coat vegetables. Pour red wine then deglaze the Dutch oven, simmer for 2 minutes then add the beef stock and thyme. Place the short ribs then top up with water until meat is submerged in liquid, bring to a boil, cover then transfer to 140C preheated oven and cook for 3 1/2 to 4 hours until beef is fork tender. Remove from oven, remove the thyme, season with salt and freshly ground black pepper if needed. Garnish with lemon zest and parsley, serve.
Time 3h30m Number Of Ingredients 13 Steps:
Preheat the oven to 350°. Season the ribs with coarse salt and freshly ground black pepper. Heat the oil in a large Dutch oven over high heat. Brown the short ribs, taking care not to overcrowd your pan (overcrowding will make your ribs steam rather than sear; do in as many batches as necessary to ensure that each rib has a small amount of space around it). Remove the ribs and set them aside. Add the onions, carrots, and celery to pot and cook them for a few minutes, stirring them occasionally, until the onions are soft. Scrape the bottom to release any browned bits from searing the meat. Sprinkle the flour over the vegetables and add the tomato paste. Str it well and cook a few minutes longer, stirring occasionally. Return the short ribs and any accumulated juices to the pot. Pour in the wine and beef stock (you can add a small amount first then scrape up any remaining bits stuck to the bottom of the pot, then add the rest). Add all the herbs to pot along with the garlic. Bring it to a boil, cover, and transfer it to the oven. Cook until the short ribs are tender, about 3 hours (they’re ready when they fall apart when you test them). Transfer the short ribs to a platter or a large serving bowl, and tent them with foil. Strain the sauce into a gravy strainer and remove the fat from surface. Place the gravy into a saucepan, bring it to a boil and keep it at a strong simmer until it’s reduced by 1/3. Season to taste with salt and pepper. Serve the ribs over mashed potatoes or creamy polenta and top with gravy. If you’re watching your carb intake, mashed cauliflower is also delicious.
Time 4h30m Yield 6 servings Number Of Ingredients 14 Steps:
Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs. Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes. Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven. Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours. Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren’t worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.
Time 3h15m Yield 6 servings Number Of Ingredients 14 Steps:
Preheat the oven to 425 degrees F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F. Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender. Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side.
Number Of Ingredients 11 Steps:
Roast the 4 heads of garlic the day before by cutting them in half, drizzling them with olive oil adding fresh thyme, salt and pepper. Wrap in heavy foil and roast 45 minutes to 1 hour at 400 degrees Season short ribs with salt and pepper all over. In a heavy bottomed pan like cast iron get it nice and hot then drizzle with olive oil and add in the ribs and start searing them. Let ribs get a deep golden brown all over, not moving them too often, letting the fat render out. Remove ribs and pour off all extra fat, leaving brown bits on the bottom. Add ribs back in and add your tomato ingredient and optional extra spice, let it cook a bit. Pour in the wine enough to cover almost half up the sides of the short ribs, let it bubble and cook down for a little while, it should reduce a little. Add in the broth, again enough to reach halfway up the sides of the short ribs. Add in one whole head of the roasted garlic, two halves. Throw in some fresh thyme. Cover with lid or heavy duty foil and place into a hot, preheated 300 degree oven, they will take around 2½ hours. Half way through add in the onions. In a skillet, saute your mushrooms on medium high heat, set aside. When short ribs are finished cooking, and have become tender and fall off the bone, remove them gently from the pan as well as the onions. Smash all the garlic that came out of the head with a fork into the gorgeous liquid, it will be chunky looking. Strain the sauce through a fine mesh strainer, pushing and scraping the bits to get all the juice extracted, discard all pulp from garlic, you are left with a smooth sauce. Place smooth sauce back into the pan, add the short ribs and onions back in, at this point you can skim more of the fat off if you like, I did. Add the sauteed mushrooms and some fresh thyme. Garnish with fresh parsley and chopped scallions. Serve over creamy polenta, egg noodles, pappadelle pasta or roasted garlic mashed potatoes. Delicious with sauteed greens on the side. Enjoy!
Time 3h35m Yield 4 servings Number Of Ingredients 6 Steps:
Preheat oven to 325 degrees F. Pat ribs dry with paper towels and season with salt and pepper on all sides. Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours. Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.
Time 4h45m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 500^F. Line a large baking sheet with foil. Generously season ribs and arrange in a single layer on baking sheet. Roast until brown, about 25 minutes. Reduce temperature to 325^F. Place ribs in a large heavy oven-proof pot. Add tomatoes with juice, and next 8 ingredients. Add wine and enough water to cover. Tightly cover pot and cook in oven until meat is very tender, about 2 hours and 40 minutes. Cool and refrigerate overnight. Remove any fat from surface and transfer ribs to a 13x9x2 inch baking pan. Strain liquid and return ot pot. Boil until liquid has reduced to 1 cup, skimming any foam that appears, about 50 minutes. Season to taste. Preheat oven to 325^F. Pour sauce over ribs. Cover pan with foil and bake until ribs are heated through, about 25 minutes. Transfer ribs to a serving platter and spoon sauce over. Serve.
Yield 4 servings Number Of Ingredients 18 Steps:
Liberally season the short ribs on all sides with 1 tablespoon of salt and the pepper. Heat 2 tablespoons of avocado oil in a 5-quart (5 liter) ceramic pot over medium-high heat until shimmering. Working in batches, add 6-7 pieces of short rib at a time to the pot and sear without disturbing for 2-3 minutes, until a golden brown crust forms. Turn the pieces and continue cooking until seared well on all sides. Remove the short ribs from the pan and set aside, adding another tablespoon of avocado oil to the pot if needed, and repeat with the remaining short ribs. Reduce the heat to medium and add the onion, celery, and the remaining ½ teaspoon of salt. Sauté for 3-4 minutes, until the vegetables begin to soften and release moisture. Add the tomato paste and stir to coat the vegetables, then cook for 2 minutes. Add the flour and stir to coat the vegetables, then cook for 2-3 minutes more, until deep red in color. Pour in the wine and stir to release any browned bits from the bottom of the pot. Nestle the short ribs on top of the vegetables in the pot. Bring to a boil, then reduce the heat to medium-low and simmer until the liquid is reduced by about half, 15-20 minutes. Preheat the oven to 350˚F (180°C). Nestle the garlic between the short ribs, then place the carrots and thyme sprigs on top. Pour in the beef stock. Cover the pot and transfer to the oven. Bake for 2½ hours, until the meat is falling off the bone and fork tender. While the short ribs are in the oven, make the cauliflower mash: Fill a medium pot with about an inch of water and set a steamer basket inside. Cover and bring the water to a simmer over medium-high heat. Add the cauliflower to the basket and steam for 12-15 minutes, until mashable with the back of a fork, but not overcooked. Working in batches, transfer the steamed cauliflower to a fine-mesh strainer set over a bowl. Using another bowl that is slightly smaller than the strainer, press the bowl into the cauliflower to press excess liquid from the cauliflower. Repeat with remaining cauliflower. Discard the liquid and set the cauliflower aside. Add the cashews to the bowl of a food processor. Blend on high speed for 2-3 minutes, until the cashews are completely broken down and can be mashed into a paste between your fingers, scraping down the sides of the bowl as necessary. Add the strained cauliflower, garlic powder, and salt. Blend until smooth and well combined with the cashew paste. Transfer to a serving bowl and serve warm. Serve the braised short ribs and carrots with the cauliflower mash and garnish with parsley. Enjoy!
More about “garlic braised short ribs with red wine recipes”
Time 2h Yield 4 serving(s) Number Of Ingredients 17 Steps:
In a bowl mix together the flour with allspice, seasoning salt and black pepper. Coat the short ribs in the flour mixture to coat on all sides. Heat oil in a large pot or Dutch oven over medium-high heat. Add in the ribs and brown on all sides (this should take about 6-7 minutes). Transfer the ribs to a plate or bowl and reserve 2 tablespoons of the flour mix. Add in more oil to the pot if needed. Add in onions, carrots, celery and thyme; sauté for about 20-25 minutes, or until veggies begin to brown scraping the pot for any browned bits. Add in the fresh garlic the last 5 minutes of cooking. Return the ribs to the pot with any juices from the plate, arranging in a single layer if possible. Add in tomatoes and bay leaves. Add in broth, Worcestershire sauce and wine; bring to a boil. Reduce heat to medium-low, cover pot and simmer for about 1 hour. Uncover the pot, then simmer uncovered for about another 30 minutes, or until the meat is tender, skimming the accumulated fat from top occasionally. If desired, mix the reserved 2 tablespoons of flour with a small amount of cold water to make a paste, and add to the simmering sauce the last 10 minutes of cooking to thicken. Season with salt and pepper.
