Easiest Way to Prepare Award-winning Red Wine Braised Short Ribs in Reduction Sauce

Hey everyone, hope you're having an incredible day today. Today, we're going to make a distinctive dish, Steps to Prepare Any-night-of-the-week Red Wine Braised Short Ribs in Reduction Sauce. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Red Wine Braised Short Ribs in Reduction Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Red Wine Braised Short Ribs in Reduction Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few components. You can cook Red Wine Braised Short Ribs in Reduction Sauce using 18 ingredients and 14 steps. Here is how you cook it.

This short rib is juicy, and tender. The rich sauce is the perfect addition to the short ribs. It is great served with mashed potatoes, roasted brussel sprouts, and some butter glazed carrots. The picture I have above I made cheese grits, carrot puree, broccolini, stewed pearl onion, and a parmesan crisp.

Ingredients and spices that need to be Get to make Red Wine Braised Short Ribs in Reduction Sauce:

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

Instructions to make to make Red Wine Braised Short Ribs in Reduction Sauce

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.

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