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Red Wine-Braised Short Ribs You get ready baking fry Red Wine-Braised Short Ribs testing 17 compound also 10 also. Here you go win.

program of Red Wine-Braised Short Ribs

  1. give of bone in Beef Short Ribs, 2-inch pieces.
  2. add of Vegetable Oil.
  3. use of All-Purpose Flour.
  4. This of Tomato Paste.
  5. then of Dry Red Wine (preferably Cabernet Sauvignon).
  6. give of Beef Stock.
  7. Prepare of Beef Bouillon Powder.
  8. add of Garlic (whole head), halved crosswise.
  9. add of medium Onions, chopped.
  10. This of medium Carrots, peeled, chopped.
  11. then of Celery Stalks, chopped.
  12. add of fresh or dried Bay Leaves.
  13. a little of Parsley.
  14. This of Thyme.
  15. also of Oregano.
  16. a little of Rosemary.
  17. a little of Kosher Salt and Ground Black Pepper.

Red Wine-Braised Short Ribs compound

  1. Season short ribs with salt and pepper on all sides..
  2. Heat oil in a large Dutch oven over medium-high heat..
  3. Working in batches, brown short ribs on all sides, about 8 mins per batch..
  4. Transfer short ribs onto a plate. Pour off all but 3 tablespoons of drippings from pot..
  5. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes..
  6. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, about 2-3 minutes..
  7. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes..
  8. Preheat oven to 350 degrees. Add all herbs to pot along with the garlic. Stir in stock. Bring to a boil, cover, and transfer to the oven..
  9. Cook until short ribs are tender, about 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard..
  10. Season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes or rice; whichever your preference, with sauce spooned over them..

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