Best Cabernet Braised Short Ribs Recipe By Tasty Recipes

Cabernet-braised Short Ribs Recipe by Tasty image

Provided by Jody Duits

Categories Dinner

Yield 6 servings

Number Of Ingredients 17

6 large beef short ribs, trimmed of excess fat
2 stalks celery, trimmed and cut into 1-inch (2 cm) pieces
2 medium carrots, peeled, trimmed, and cut into 1-inch (2 cm) pieces
1 medium leek, white and light-green parts only, split lengthwise, thoroughly rinsed, and coarsely chopped
6 cloves garlic, peeled
1 bay leaf
4 sprigs fresh thyme
whole black pepper, to taste
2 tablespoons all-purpose flour
salt, to taste
pepper, to taste
1 bottle cabernet sauvignon
2 tablespoons olive oil
2 tablespoons tomato paste
2 qt unsalted beef broth, or chicken broth
mashed potato
italian parsley, chopped

Steps:

In a large bowl, add the short ribs, all vegetables, herbs and black pepper to taste for the marinade. Add the wine to cover.
Marinate at least 6 hours in the fridge.
Remove the meat from the marinade and pat dry with a towel or paper towel.
Strain the veggies from the wine. Reserve both the wine and veggies for later.
Season the meat with a generous amount of salt and pepper. Coat each side with flour and set aside.
In a large ovenproof pot, heat the olive oil over medium-high heat on the stovetop.
Preheat the oven to 350F˚(180C˚).
When the oil begins smoking, carefully slip ribs into the pot and sear until well-browned, 4 to 5 minutes per side. Transfer ribs to plate.
In the same pot, sauté the veggies from the marinade until lightly caramelized and browned, 5 to 7 minutes.
Add the wine in the pot, stirring to deglaze. Add tomato paste and stir to dissolve. Bring the liquid to a boil so the alcohol from the wine evaporates.
Add beef broth and bring it back to a boil. Add the ribs back to your pot. Spoon the liquid over the ribs to coat them.
Cover the pot and transfer to the middle rack of your oven.
Bake until meat is tender enough to be pierced easily with fork, about 2½ hours, opening the oven every 30 minutes and carefully skimming the fat from surface.
Serve with mashed potatoes, or another side of your choice, and garnish with chopped parsley on top.
Enjoy!

Nutrition Facts : Calories 817 calories, Carbohydrate 81 grams, Fat 30 grams, Fiber 1 gram, Protein 33 grams, Sugar 19 grams

Cabernet-Braised Beef Short Ribs image

Provided by Little Suzy Homemak

Categories Meat

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 13

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

Epcot Braised Short Ribs in Cabernet image

Provided by Alfonso P.

Categories Meat

Time 15h

Yield 1 US, 6 serving(s)

Number Of Ingredients 11

1 cup dry red wine (such as Cabernet)
2 cups beef broth
3 sprigs rosemary
3 sprigs thyme
8 garlic cloves, smashed and peeled
3 lbs bone in beef short ribs
1 1/4 teaspoons coarse salt, divided
1/4 teaspoon ground black pepper
1 cup frozen pearl onions
1 cup sliced button mushroom
1 tablespoon olive oil

Steps:

Heat oil in a large pan over medium-high heat. Working in batches to not crowd the pan, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate and allow them to cool.
Combine wine, beef broth, rosemary, thyme, and garlic in a large bowl. Place short ribs in marinade and cover with plastic wrap or aluminum foil and refrigerate overnight.
Preheat oven to 350 degrees F.
Place ribs in the bottom of an oven-safe Dutch oven or a deep oven-safe dish.
Add salt and pepper to marinade and stir to combine. Pour marinade over ribs. Add water, if needed, until ribs are mostly covered with liquid.
Cover pan and roast 2 hours.
Remove pan from oven and add pearl onions. Then return pan, uncovered, to oven and roast for 30 minutes more.
5 minutes before the short ribs are almost about to be pulled out of the oven. Combine mushrooms and oil in a large saute pan over high heat.
Cook mushrooms, stirring constantly, 5 minutes or until golden brown.
Take the short ribs out of the oven. The meat should will be very tender and sauce is slightly reduced.
Stir mushrooms into short rib mixture and serve over bed of mashed potatoes.