A taste tempting combination of ingredients makes this Red Wine-Braised Short Ribs recipe unforgettable.
- 1 tablespoon olive oil
- 8 (3 to 4 inches long) extra-lean bone-in beef short ribs (about 3 1/2 pounds total)
- Kosher salt and ground black pepper
- 8 shallots, peeled and halved or 1 large red onion, chopped
- 6 large cloves garlic, smashed and peeled
- 1 bottle (750 mL) dry red wine
- 2 cups water
- 2 teaspoons MAGGI Granulated Beef Flavor Bouillon
- 2 sprigs each fresh thyme, rosemary and sage
- 4 large carrots or parsnips, peeled and thickly sliced or 1 pound peeled baby carrots
- 2 tablespoons water
- 1 tablespoon all-purpose flour
- Horseradish smashed potatoes (optional)
PREHEAT oven to 325º F.
HEAT oil in large, heavy oven-proof saucepan or Dutch oven over medium-high heat. Season short ribs with salt and pepper. Working in batches, add ribs to saucepan in single layer. Cook until brown on all sides; transfer to large bowl. Drain all but 1 tablespoon fat from pan (if your ribs are lean, there shouldn’t be but 1 tablespoon fat left).
ADD shallots to pan; cook for a few minutes until golden. Add garlic; cook for 30 seconds. Stir in wine, 2 cups water, bouillon, thyme, rosemary and sage. Bring to a boil, scrapping up brown bits from bottom of pan. Add carrots to pan along with short ribs and any accumulated juices. Bring to a boil; cover and place in oven.
BAKE, covered, for 2 ½ hours or until ribs are very tender and meat is falling off the bones. Using tongs, transfer ribs, shallots and carrots to a large bowl. Spoon oil from pan juices*. Combine 2 tablespoons water and flour in small bowl; whisk into pan. Boil juices for 10 to 15 minutes or until it starts to thicken (it should coat the back of a spoon). Remove and discard stems from herbs. Return ribs to pan; spoon sauce over. Serve over horseradish smashed potatoes.
*Cook’s Tip: A great way to remove excess oil from the surface is to freeze the pan juices for about 30 minutes. The fat will raise to the top, making removing it a snap!
NOTE: To create a more intense braising liquid, use 1/2 bottle of red wine, 1 1/2 cups port and 2 tablespoons balsamic vinegar instead of the whole bottle of red wine. All other braising ingredients remain the same. Also, 2 1/2 to 3 pounds of boneless short ribs can be used. Check for doneness at 2 hours.
Review This Recipe
Excelent with port and balsamic. And don't skip the Horseradish. Pairs so well with this dish.
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