Recipe: Tasty Red Wine Braised Short Ribs in Reduction Sauce

Red Wine Braised Short Ribs in Reduction Sauce. Once brown, remove and place in a braising pan or dutch oven. Discard the oil, add fresh oil, and then saute all vegetables until brown. Add tomato paste and red wine, scraping up all bits of the pan.

Mop your bowl clean with Irish Soda Bread, a quick and easy rustic no-yeast bread! Braised Beef Short Ribs - easy and luscious! It looks like a lump of coal. You can have Red Wine Braised Short Ribs in Reduction Sauce using 18 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Red Wine Braised Short Ribs in Reduction Sauce

1. It's 3 lb of bone-in short ribs.
2. You need 2 of bacon strips.
3. You need 3 tbls of olive oil.
4. You need 3 tbls of butter.
5. It's 1.5 of large white onions chopped.
6. It's 3 of carrots peeled- and chopped.
7. Prepare 2 of celery stalks chopped.
8. You need 2 of tomatoes chopped.
9. Prepare 3 tbls of flour.
10. You need 2 tbls of tomato paste.
11. It's 3/4 bottle of red wine.
12. You need 6 sprigs of flat leaf parsley.
13. It's 5 sprigs of thyme.
14. Prepare 3 sprigs of oregano.
15. Prepare 3 sprigs of rosemary.
16. You need 2 of fresh or dried Bay leaves.
17. Prepare 1 head of garlic halved.
18. It's 2.5 cups of low sodium beef broth.

Pat ribs dry with paper towels and season with salt and pepper on all sides. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. A lot of red wine-braised beef short ribs lean too far in that direction, and I didn't want any part in it.

Red Wine Braised Short Ribs in Reduction Sauce step by step

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..

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. Transfer the ribs to a plate and remove the bones. Strain the sauce into a heatproof measuring cup and skim off the fat. Season the sauce to taste with salt and pepper, and add the vinegar.