Best Kerrys Carrot Red Wine Reduction Recipes

BRAISED SHORT RIBS WITH A RED WINE REDUCTION

Braised Short Ribs With a Red Wine Reduction image

We found this recipe in a magazine when we stayed in St. Marteen. It is from the executive chef of a restaurant named Tempation (excellent!).

Provided by Chef Art

Categories Meat

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 sprigs fresh thyme
2 sprigs fresh rosemary
6 beef short ribs (boneless)
2 tablespoons olive oil
1 cup rough chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
2 cups red wine
2 teaspoons tomato paste
6 -8 cups beef broth, plus more if needed
4 teaspoons honey, plus more to taste
1/4 cup balsamic vinegar
2 tablespoons flour
salt and pepper

Steps:

Preheat the oven to 300.
Season short ribs with salt and pepper.
Place a large stock pot over HIGH heat. When hot, add the olive oil.
Sear the short ribs on all sides until dark brown (about 2 minutes per side).
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.
Pour the vegetable mixture over the short ribs. Add rosemary and thyme. Add beef broth until ribs are completely submerged.
Cover with a tight fitting lid or aluminum foil and place in the preheated oven. Braising time is between 3-4 hours.
Once the short ribs are tender, remove from the liquid and set them aside on a plate (cover with foil).
Strain the braising liquid and allow to sit and cool for 30 minutes to allow the fat to rise to the top.
Skim the fat off the top using a ladle and discard.
Place the remaining liquid in a sauce pan, add honey and balsamic vinegar, and reduce by half over MEDIUM-HIGH heat. To thicken, mix flour and cold water to create a slurry, then slowly whisk into sauce until desired consistency is reached.
If necessary, reheat the short ribs in the sauce in the oven until hot. Serve.

RED WINE REDUCTION SAUCE

Red Wine Reduction Sauce image

After going to one of my favorite steak houses and having a similar sauce, I needed to learn how to make it; it's delish! You gotta try it.

Provided by Desiree.Christian

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 shallot, diced
1 cup pinot noir wine
1 cup beef broth
1 tablespoon butter
1 tablespoon Italian seasoning
1 pinch salt to taste

Steps:

Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.

Nutrition Facts : Calories 151.5 calories, Carbohydrate 4.4 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 221.8 mg, Sugar 0.8 g

RED-WINE REDUCTION

Red-Wine Reduction image

Categories Sauce Garlic Onion Sauté Red Wine Gourmet

Yield Makes 2 cups

Number Of Ingredients 7

Ingredients

1 large onion, chopped
2 small celery ribs, chopped
2 carrots, chopped
3 garlic cloves, chopped
1 1/2 tablespoons olive oil
1 1/2 (750-ml) bottles dry red wine (4 1/2 cups)
1 (750-ml) bottle Ruby Port wine (3 cups)

Steps:

Sauté onion, celery, carrots, and garlic in oil in a 6-quart heavy pot over moderately high heat, stirring, until golden, about 10 minutes. Add wines and simmer, stirring occasionally, until mixture is reduced to 1 quart, about 1 hour.
Pour through a sieve into a saucepan and simmer until reduced to 2 cups. Reheat reduction and season with salt and pepper before using.