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Name: India-Red-Wine-Braised Beef Short Ribs
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 1
Cuisine: not set
Ingredients: 1 bottle dry red wine Cabernet Sauvignon; 1 cup ruby port; 8 large garlic cloves smashed and peeled; 2 celery ribs cut into 1/2 inch dice; 2 carrots cut into 1/2 inch dice; 1 large onion cut into 1/2 inch dice; 1 bay leaf; eight meaty beef short ribs; 1/4 cup vegetable oil; salt and freshly ground black pepper; 2 tablespoons tomato paste; 6 cups low sodium beef broth; chopped parsley for garnish

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INGREDIENTS

1 bottle dry red wine ; Cabernet Sauvignon
1 cup ruby port
8 large garlic cloves ; smashed and peeled
2 celery ribs ; cut into 1/2 inch dice
2 carrots ; cut into 1/2 inch dice
1 large onion ; cut into 1/2 inch dice
1 bay leaf
eight meaty beef short ribs
1/4 cup vegetable oil
salt and freshly ground black pepper
2 tablespoons tomato paste
6 cups low sodium beef broth
chopped parsley ; for garnish

Servings

INSTRUCTIONS

Method:

1. In a 2 gallon resealable plastic bag, combine the wine, port, garlic, celery, carrots, onion, thyme and bay leaf.

Add the beef short ribs and turn to coat with the marinade. Refrigerate for 24 hours.

2. Preheat the oven to 300. Remove the short ribs from the marinade and pat dry.

Strain the marinade into a bowl, reserving the vegetables and marinating liquid.

3. In each of 2 large skillets, heat 1 tablespoon of the oil until shimmering. Season the short ribs with salt and pepper and add 4 to each skillet. Cook over high heat until browned, 3 minutes per side.

Transfer the short ribs to a large cast iron enameled casserole pan with lid.

4. Add the remaining 2 tablespoons of oil to the skillet. Divide the vegetables between the skillets and cook over moderate heat, stirring until starting to brown, about 4 minutes.

Stir 1 tablespoon of the tomato paste into each skillet and cook for 1 minute. Add 3 cups of the broth to each skillet and bring to a boil, scraping up the browned bits on the bottom. Pour the vegetables, broth and reserved marinade over the short ribs and cover the casserole pan with foil.

Then put the lid over the foil.

5. Braise the short ribs for 3 hours, until tender. Uncover and braise for 30 minutes longer, until the ribs are glazed on top. Using a spatula, transfer the ribs to a large rimmed baking sheet cover with foil.

6. Strain the braising liquid through a coarse sieve set over a large saucepan, pushing the vegetables through as much as possible. Separate the fat off the sauce and boil the sauce over high heat until reduced to 4 cups, about 35 minutes. Season with salt and pepper.

7. Transfer the short ribs to serving plates, spoon the sauce on top.

8. Garnish with chopped parsley and serve.

http://www.howtocookgourmet.com/red-wine-braised-beef-short-ribs.html

NOTES

Alert editor

India-Red-Wine-Braised Beef Short Ribs

1 bottle dry red wine Cabernet Sauvignon
1 cup ruby port
8 large garlic cloves smashed and peeled
2 celery ribs cut into 1/2 inch dice
2 carrots cut into 1/2 inch dice
1 large onion cut into 1/2 inch dice
1 bay leaf
 eight meaty beef short ribs
1/4 cup vegetable oil
 salt and freshly ground black pepper
2 tablespoons tomato paste
6 cups low sodium beef broth
 chopped parsley for garnish

Method:
1. In a 2 gallon resealable plastic bag, combine the wine, port, garlic, celery, carrots, onion, thyme and bay leaf. 
Add the beef short ribs and turn to coat with the marinade. Refrigerate for 24 hours.
2. Preheat the oven to 300. Remove the short ribs from the marinade and pat dry. 
Strain the marinade into a bowl, reserving the vegetables and marinating liquid.
3. In each of 2 large skillets, heat 1 tablespoon of the oil until shimmering. Season the short ribs with salt and pepper and add 4 to each skillet. Cook over high heat until browned, 3 minutes per side.
Transfer the short ribs to a large cast iron enameled casserole pan with lid.
4. Add the remaining 2 tablespoons of oil to the skillet. Divide the vegetables between the skillets and cook over moderate heat, stirring until starting to brown, about 4 minutes.
Stir 1 tablespoon of the tomato paste into each skillet and cook for 1 minute. Add 3 cups of the broth to each skillet and bring to a boil, scraping up the browned bits on the bottom. Pour the vegetables, broth and reserved marinade over the short ribs and cover the casserole pan with foil.
Then put the lid over the foil.
5. Braise the short ribs for 3 hours, until tender. Uncover and braise for 30 minutes longer, until the ribs are glazed on top. Using a spatula, transfer the ribs to a large rimmed baking sheet cover with foil.
6. Strain the braising liquid through a coarse sieve set over a large saucepan, pushing the vegetables through as much as possible. Separate the fat off the sauce and boil the sauce over high heat until reduced to 4 cups, about 35 minutes. Season with salt and pepper.
7. Transfer the short ribs to serving plates, spoon the sauce on top.
8. Garnish with chopped parsley and serve.

http://www.howtocookgourmet.com/red-wine-braised-beef-short-ribs.html

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Nutrition

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Serving Size: 1 Serving (2859g)
Recipe Makes: Servings

Calories: 1364
Calories from Fat: 74 (5%)

Amt Per Serving		% DV

	Total Fat 8.2g	11 %
	Saturated Fat 3.1g	15 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 1.1g
Cholesterol 172.9mg		53 %
Sodium 7318.4mg		252 %
Potassium 3224.1mg		85 %
Total Carbohydrate 93.5g		27 %
	Dietary Fiber 8.9g	36 %
	Sugars, other 84.6g
Protein 28.6g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1364

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