Beef Ribs in Red Wine Sauce


this is the form of meals you will pay pinnacle dollar for at excellent dining restaurants however is in reality very smooth to make at domestic. Wine gives complexity and intensity of flavour so that you best want some elements! pork short ribs are a prized cut for slow cooking. Cooking them slowly breaks down the hard connective tissues and the meat turns into collapse smooth. And because they may be superbly marbled with fat, they are more succulent and juicy than different slow cooking cuts of pork along with chuck and brisket.


  • 5 - 6 beef short ribs , 300-400g/10-14oz each 

  • 1.5 tsp each salt and pepper

  • 2 tbsp olive oil

  • 3 garlic cloves , crushed

  • 1 large onion , chopped (brown, yellow or white)

  • 2 celery ribs , chopped

  • 2 carrots , chopped

  • 2 tbsp tomato paste

  • 2 cups (500ml) dry red wine 

  • 2 cups (500ml) beef stock/broth, low sodium

  • 2 sprigs thyme (optional)

  • 2 bay leaves


  1. Preheat oven to 160C/325F.

  2. Sprinkle pork all over with salt and pepper.

  3. heat oil in a big ovenproof pot over excessive warmth. add 1/2 the ribs and brown aggressively throughout (~five - 7 min in general). do away with and repeat with final ribs, then get rid of.

  4. flip heat all the way down to medium. add onion and garlic into the equal pot and prepare dinner for two minutes.

  5. upload carrot and celery, prepare dinner for 5 minutes until carrot is softened and sweet.

  6. add tomato paste and cook dinner for 1 minute.

  7. add wine, broth, thyme and bay leaves. Stir till tomato paste is dissolved.

  8. go back beef into liquid, arranging them so they are submerged (observe 3). 

  9. cowl with lid and transfer to oven for 3 hours, or until the meat can effortlessly be pried apart with forks. (note 4 other cook dinner techniques)

  10. dispose of pork cautiously, retaining the meat on the bone. (be aware 4) cowl to preserve warm.

  11. stress all liquid in the pot, pressing juices out of the onion, carrot and so forth. go back sauce into pot, carry to simmer and stir. alter as vital - simmer to reduce/thicken, upload water to skinny, season with salt and pepper if needed.

  12. vicinity red meat on serving plate, spoon over sauce. Serve!

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