Red Wine Braised Short Ribs in Reduction Sauce
Red Wine Braised Short Ribs in Reduction Sauce

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, red wine braised short ribs in reduction sauce. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Red Wine Braised Short Ribs in Reduction Sauce is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Red Wine Braised Short Ribs in Reduction Sauce is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook red wine braised short ribs in reduction sauce using 18 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Red Wine Braised Short Ribs in Reduction Sauce:
  1. Get 3 lb bone-in short ribs
  2. Get 2 bacon strips
  3. Prepare 3 tbls olive oil
  4. Take 3 tbls butter
  5. Prepare 1.5 large white onions chopped
  6. Take 3 carrots peeled- and chopped
  7. Make ready 2 celery stalks chopped
  8. Get 2 tomatoes chopped
  9. Prepare 3 tbls flour
  10. Make ready 2 tbls tomato paste
  11. Take 3/4 bottle red wine
  12. Prepare 6 sprigs flat leaf parsley
  13. Get 5 sprigs thyme
  14. Prepare 3 sprigs oregano
  15. Prepare 3 sprigs rosemary
  16. Take 2 fresh or dried Bay leaves
  17. Make ready 1 head garlic halved
  18. Take 2.5 cups low sodium beef broth
Instructions to make Red Wine Braised Short Ribs in Reduction Sauce:
  1. Preheat oven to 215°.
  2. Season short ribs with salt and pepper and set aside.
  3. Heat Dutch oven on med low heat and add bacon strips. Cook the fat out of the bacon without burning the bacon.
  4. Remove bacon strips and store for snack later. Keep bacon fat in Dutch oven, add butter and set heat to med high.
  5. Brown short ribs on all sides, if needed work Browning multiple batches if necessary, cook should be about 8 minutes per batch.
  6. Transfer short ribs to a plate. Keep about 3 Tbsp. drippings inside Dutch oven. Can use a little more.
  7. Add onions, carrots, and celery to pot and cook over medium-high heat cook for a few minutes.
  8. Add tomatoes, stirring often, until onions are browned, about 5 minutes.
  9. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.
  10. Stir in wine and cook off alcohol. - Add the beef stock and bring to a boil.
  11. Add all herbs and garlic and some more salt if needed to sauce. - Add short ribs with any accumulated juices to Dutch oven. Bring to a boil;
  12. Cover Dutch oven and put in oven. Cook until short ribs are tender, 2–21/2 hours.
  13. Transfer short ribs to a platter. - Strain sauce from Dutch oven into a sauce pan.
  14. Reduce down until it gets a good consistency but not too thick its not a gravy. Sauce should shimmering.

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