CABERNET-BRAISED SHORT RIBS RECIPE BY TASTY

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Cabernet-braised Short Ribs Recipe by Tasty image

Here's what you need: large beef short ribs, celery, medium carrots, medium leek, garlic, bay leaf, fresh thyme, whole black pepper, all-purpose flour, salt, pepper, cabernet sauvignon, olive oil, tomato paste, unsalted beef broth, mashed potato, italian parsley

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

Roshan Dunuweera
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I would definitely recommend this recipe to anyone who loves short ribs.


It's kakar Sab
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These short ribs were a bit too spicy for my taste, but my husband loved them.


zubi Wilfred
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I'm not a very experienced cook, but I was able to make these short ribs with no problem. They were delicious and my family loved them.


Samwel Nyambegera
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I made these short ribs in my slow cooker and they turned out great. The meat was fall-off-the-bone tender and the sauce was perfect.


HARUNA SHEHU ABUBAKAR
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These short ribs were a bit too salty for my taste, but they were still good.


Ojikutu wahab Temitope
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I'm not a fan of red meat, but I tried this recipe and I was really impressed. The short ribs were so tender and the sauce was delicious.


Sultan Baba
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These short ribs were a bit bland for my taste. I would add more seasoning next time.


pubg pro
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I made these short ribs for my husband's birthday and he loved them. They were so tender and flavorful.


Rajib molla
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These short ribs were amazing! I will definitely be making them again.


Linda Sizemore
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I followed the recipe exactly and the short ribs turned out tough. I'm not sure what I did wrong.


Kyanna Stinson
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These short ribs were a bit too fatty for my taste, but the sauce was good.


Jory Mustafa
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I'm not a huge fan of short ribs, but I tried this recipe and I was pleasantly surprised. The meat was tender and the sauce was flavorful.


Sandeep Babu Hi Tech 100K . views
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These short ribs were easy to make and they turned out great. The meat was fall-off-the-bone tender and the sauce was delicious.


Babalwa Nolubabalo
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I made these short ribs for a special occasion and they were a huge success. The meat was so tender and juicy, and the sauce was perfect.


Lauren Ndlovu
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These short ribs were fall-off-the-bone tender and the sauce was rich and flavorful. I served them over mashed potatoes and they were a hit with my family.