Best Cabernet Braised Beef Short Ribs Recipes

BRAISED CABERNET BEEF SHORT RIBS

Braised Cabernet Beef Short Ribs image

This recipe uses boneless beef short ribs and, after browning, can be made either in a covered dish in the oven or in your slow cooker. The short ribs turn out extremely tender and flavorful. I normally serve this dish over white rice.

Provided by Jennifer G.

Categories Main Dish Recipes Rib Recipes

Time 5h20m

Yield 6

Number Of Ingredients 10

Ingredients

2 pounds beef short ribs, or more to taste
2 tablespoons salt
2 teaspoons garlic powder
2 teaspoons ground black pepper
½ cup all-purpose flour
2 tablespoons vegetable oil
4 cloves garlic cloves, minced and divided
3 cups beef broth
1 cup Cabernet Sauvignon wine
1 onion, sliced

Steps:

Season ribs with salt, garlic powder, and black pepper. Sprinkle flour over both sides of the ribs.
Heat oil in a large pot over medium-high heat. Cook about half the garlic in the hot oil until golden brown, 2 to 3 minutes; add short ribs and cook until completely browned, 2 to 3 minutes per side.
Pour beef broth and wine into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer ribs and liquid to the crock of your slow cooker; put remaining garlic and sliced onion atop the ribs.
Cook on Low for 5 hours. Remove ribs to a wide and shallow serving bowl. Ladle liquid from crock into a large skillet.
Bring the liquid in a skillet to a boil and cook until reduced in volume by half, 5 to 7 minutes. Pour sauce over the ribs and turn ribs to coat.

Nutrition Facts : Calories 337.4 calories, Carbohydrate 14.3 g, Cholesterol 61.4 mg, Fat 17 g, Fiber 1.2 g, Protein 23.6 g, SaturatedFat 6 g, Sodium 2762.4 mg, Sugar 2.1 g

CABERNET-BRAISED BEEF SHORT RIBS

Cabernet-Braised Beef Short Ribs image

This is from Cooking Light. Great for a day you are home to let them cook a long time! Makes 6 servings of 2 ribs, 2/3 cup noodles and 2 1/2 tablespoons sauce.

Provided by Little Suzy Homemak

Categories Meat

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs beef short ribs, trimmed
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 1/2 cups fat free low-sodium beef broth
1 cup cabernet sauvignon wine or 1 cup dry red wine
2 tablespoons tomato paste
1 1/2 cups celery, sliced 1 inch
1 cup carrot, sliced 1 inch
6 garlic cloves, sliced
2 rosemary sprigs (6 inches each)
1 medium onion, cut into 8 wedges
1 tablespoon all-purpose flour
4 cups hot cooked wide egg noodles

Steps:

Preheat oven to 300 degrees.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle ribs with salt and pepper. Add ribs to pan; cook for 8 minutes, browning on all sides. Remove from pan. Add beef broth to pan, scraping pan to loosen browned bits.
Combine broth, wine and tomato paste in a medium bowl; stir with a whisk. Place ribs, celery, carrot, garlic, rosemary, and onion in a 9x13-inch baking pan coated with cooking spray. Pour broth mixture over rib mixture. Cover with foil; bake at 300 degrees for 3 1/2 hours or until ribs are very tender.
Uncover dish; strain broth mixture through a sieve over a bowl, reserving liquid. Reserve ribs, discard remining solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour reserved mixture into bag. Seal bag; carefully snip off 1 bottom corner of bag. Drain liquid into a small saucepan, stopping before fat layer reaches opening; discard fat.
Add flour to pan, stirring well with a whisk. Place pan over medium heat; bring to a boil, stirring constantly with a whisk. Reduce heat, and simmer 3 minutes or until thick, stirring constantly with a whisk. Serve sauce with ribs and noodles. Garnish with chopped parsley if desired.

Nutrition Facts : Calories 750, Fat 56.1, SaturatedFat 24.2, Cholesterol 136.2, Sodium 351.7, Carbohydrate 26.6, Fiber 2.5, Sugar 3.4, Protein 26.5