Beef Short Ribs Braised in Wine
From asheats 16 years ago- 120 minutes to make
- Serves 6
This came from one of my cooking magazines. Every single bite had the juicy taste of red wine (only cook this meal, if you enjoy the taste of red wine), and the beef was so tender, I've never had ribs so flavorful. Read more This meal does need alittle attenion, so cook it on a day when you have a lot of free time!! See less
Ingredients
- 6 # beef short ribs (2 per person) shopping list
- salt and pepper shopping list
- 2 tbsp evoo shopping list
- 1 bottle dry red wine, pinot noir shopping list
- 1 # small pearl onions, peeled shopping list
- 1 ½ tbsp fresh rosemary, coarsely chopped shopping list
- 2 tbsp grainy mustard shopping list
- 1 pint grape tomatoes shopping list
How to make it
- Pre heat oven to 350
- Heat 1 tbsp evoo in a Dutch Oven, over medium heat
- Season ribs with salt and pepper
- Brown ribs on all sides, about 10 minutes, transfer a bowl
- Increase heat to high, add the wine and bring to a boil
- Lower heat and boil gently until reduced by half, about 10 minutes
- Return ribs and any juices to the Dutch Oven
- Cover and bake for 1 hour and 15 minutes
- Meanwhile in a large non-stick skillet, heat the remaining tbsp evoo over medium high heat
- Add the onions, salt, pepper, and rosemary; cook, stirring occasionally for 5 minutes, or until the onions begin to brown.
- Add the onion mixture to the ribs, cover, and bake an additional 30 minutes
- Transfer the ribs and onions to a bowl and let the cooking liquid stand a few minutes to allow the fat the separate; discard the fat.
- Bring the liquid to a boil, whisk in the mustard and season with salt and pepper to taste. Return the ribs and onions back to pot and add the tomatoes.
- Cover, lower the heat to medium, and simmer until the tomatoes are tender, about 10 minutes.
People Who Like This Dish 2
- notyourmomma South St. Petersburg, FL
- robertg MO
- eclaires Chicago, IL
- asheats BIG BEAR LAKE, CA
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The Rating
Reviewed by 2 people-
Bookmarked this to do on the next cold-rainy day, when being in the kitchen is as close to heaven as we can get. Thanks for sharing....Bob
robertg in loved it
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Oh yeah, love the short ribs in wine. Wonderful.
notyourmomma in South St. Petersburg loved it
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