RESTAURANT RED WINE BRAISED SHORT RIBS
"Let me just say that these ribs are so tender that they fall off the bone. English style short ribs have a rich taste already, but when you cook them in a Red Wine Cabernet it enhances the flavor. Be prepared to completely stuff yourself when you serve these, because one serving is not enough. The juices that are left over from cooking all day are thickened to a gravy consistency. The gravy is a red wine Cabernet gravy, and if it was just served by itself it has so much flavor."
1 (5 lb) Bone in Beef English Short Ribs, cut crosswise into 2-inch pieces
Sprinkle salt/ pepper
3 medium carrots, chopped
3 medium onions, chopped
2 celery stalks, chopped
1 tablespoon, tomato paste
3 tablespoons flour
1 Bottle (750-ml) Dry Cabernet Sauvigon, Wine
8 sprigs thyme
2 sprigs rosemary
4 sprigs oregano
2 bay leaves
4 cups beef broth
1 head of garlic minced
3 tablespoons olive oil
10 sprigs fresh parsley
About 1/4 cup cornstarch
Go to the butcher shop and have them cut your short ribs crosswise into 2-inch pieces.
In a medium size stockpot on medium heat - heat your olive oil. Season your ribs with salt and pepper and rub in.
Working in 2 batches, once your oil is hot, start to brown your meat on all sides. This seals in the juices, about 8 minutes per batch. Place on a paper towel when done per batch. Keep the pan juices and don't discard.
Add your chopped onions and carrots and celery to the pan that you cooked your meat in. You want those juices added to your vegetables. Cook your vegetables on medium heat till onions are browned.
Add your flour to the onions/carrots to make a roux. Add your tomato paste. Stir well. Cook for about 1/2 minute while stirring. Now add your wine to the pan. Bring to a boil and reduce the heat to low and cook the wine down for about 25 minutes.
Add all of your herbs to the onion carrot pot along with the minced garlic. Stir in stock and bring to a boil.
Preheat your oven to 280 degrees F.
Get out a large pan. (One similar to cooking a turkey in). Pour your cooked mixture in this pan - take out about 2 cups of the juice and discard. You don't need all of that juice. Now add your browned ribs to this pan. Lay a big piece of foil over your pan to seal in the heat.
Cook your meat and vegetable mixture in the oven for about 4 hours.
Take out your pan when done after 4 hours, and place your short ribs on a big plate along with the carrots, and onions, etc. Pour your juices into a medium stockpot that your cooked meat was in and start to boil this on the stove.
Get out a cup and add your cornstarch along with a little water so that it is a thick yet thin consistency. Stir well. When your juice mixture is boiling, slowly stir in the cornstarch mixture and continue to stir till thickened. This is your gravy.
Pour a little gravy over your short ribs and serve. I like mine with homemade mashed potatoes. Enjoy
Makes 6 servings
Source: Obrien Family, Amy Obrien
"Let me just say that these ribs are so tender that they fall off the bone. English style short ribs have a rich taste already, but when you cook them in a Red Wine Cabernet it enhances the flavor. Be prepared to completely stuff yourself when you serve these, because one serving is not enough. The juices that are left over from cooking all day are thickened to a gravy consistency. The gravy is a red wine Cabernet gravy, and if it was just served by itself it has so much flavor."
1 (5 lb) Bone in Beef English Short Ribs, cut crosswise into 2-inch pieces
Sprinkle salt/ pepper
3 medium carrots, chopped
3 medium onions, chopped
2 celery stalks, chopped
1 tablespoon, tomato paste
3 tablespoons flour
1 Bottle (750-ml) Dry Cabernet Sauvigon, Wine
8 sprigs thyme
2 sprigs rosemary
4 sprigs oregano
2 bay leaves
4 cups beef broth
1 head of garlic minced
3 tablespoons olive oil
10 sprigs fresh parsley
About 1/4 cup cornstarch
Go to the butcher shop and have them cut your short ribs crosswise into 2-inch pieces.
In a medium size stockpot on medium heat - heat your olive oil. Season your ribs with salt and pepper and rub in.
Working in 2 batches, once your oil is hot, start to brown your meat on all sides. This seals in the juices, about 8 minutes per batch. Place on a paper towel when done per batch. Keep the pan juices and don't discard.
Add your chopped onions and carrots and celery to the pan that you cooked your meat in. You want those juices added to your vegetables. Cook your vegetables on medium heat till onions are browned.
Add your flour to the onions/carrots to make a roux. Add your tomato paste. Stir well. Cook for about 1/2 minute while stirring. Now add your wine to the pan. Bring to a boil and reduce the heat to low and cook the wine down for about 25 minutes.
Add all of your herbs to the onion carrot pot along with the minced garlic. Stir in stock and bring to a boil.
Preheat your oven to 280 degrees F.
Get out a large pan. (One similar to cooking a turkey in). Pour your cooked mixture in this pan - take out about 2 cups of the juice and discard. You don't need all of that juice. Now add your browned ribs to this pan. Lay a big piece of foil over your pan to seal in the heat.
Cook your meat and vegetable mixture in the oven for about 4 hours.
Take out your pan when done after 4 hours, and place your short ribs on a big plate along with the carrots, and onions, etc. Pour your juices into a medium stockpot that your cooked meat was in and start to boil this on the stove.
Get out a cup and add your cornstarch along with a little water so that it is a thick yet thin consistency. Stir well. When your juice mixture is boiling, slowly stir in the cornstarch mixture and continue to stir till thickened. This is your gravy.
Pour a little gravy over your short ribs and serve. I like mine with homemade mashed potatoes. Enjoy
Makes 6 servings
Source: Obrien Family, Amy Obrien
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!