WINE BRAISED SHORT RIBS

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Wine Braised Short Ribs over smooth polenta equals the best eatery feast. The hamburger ribs cook low and delayed in wine and aromatics that make a madly delightful sauce. Set aside your blade, this hamburger is fork delicate!

Indeed, short ribs are expensive, yet I challenge you to track down a more flavorful cut of meat. To me they’re more extravagant than steak, and the meat is meltingly delicate. This is a supper made in paradise and totally eatery quality.

I made these an evening or two ago and was reminded why short ribs are my top choices. I served them on a rich, messy, polenta, yet I might have simply done pureed potatoes, noodles, quinoa, or cauliflower rice.

It’s a basic setup, yet when it’s completely done cooking you’ll be left with meat that respects your fork and an intensely enhanced sauce that preferences like it came from a fine eatery. At the point when you start with red wine, you’re getting a HUGE head start in the flavor division. That is the thing that has the effect in this formula.

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Ingredients

  • 3 lbs bone in short ribs
  • olive oil
  • salt and fresh cracked black pepper
  • 1 medium onion, diced
  • 2 carrots peeled and diced
  • 2 Tbsp flour
  • 1 heaping tablespoon tomato paste
  • 1 1/2 cups red wine (this is half a bottle)
  • 1 small bunch fresh thyme
  • 1 small bunch fresh sage
  • 2 bay leaves
  • 1 head garlic, cut in half horizontally
  • 2 cups beef stock

Polenta

  • 3 cups water
  • 2 cups milk
  • 1 tsp salt
  • 1 cup polenta or yellow cornmeal
  • 2 Tbsp butter
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Preheat the oven to 350F Season the ribs all over with salt and pepper.
  2. Lightly coat the bottom of a heavy braising pot with oil. Heat to hot and then, working in batches, brown the ribs on all sides. Give them a few minutes per side to make sure they get nice and brown. Remove the ribs to a plate.
  3. Add the onions and carrots to the pot and saute for a few minutes until they start to soften. Stir often, scraping up the browned bits from the bottom of the pan.
  4. Add the flour and tomato paste and continue to cook and stir. It’s ok if it starts to stick to the pan, but stir constantly for a minute or two and don’t let it burn.
  5. Add the wine to the pan and then the short ribs. Bring to a boil, scraping the bottom of the pan as it heats. Lower the heat and gently boil for about 15 minutes, or until the wine has reduced by about 1/3.
  6. Add the herbs, garlic, and beef stock to the pot stir well. Bring up to a boil, then cover, and transfer the pot to the oven and cook for 2 1/2 to 3 hours. Tip: after about 30 minutes I check the pot, if it’s gently simmering, great. But if it’s rapidly boiling, turn down your heat to 325F.
  7. Remove the ribs, carefully, from the pot and set on a plate. They should be falling off the bone and fork tender.
  8. Strain the gravy and discard the solids.
  9. Serve the ribs, 2 per serving, on top of hot polenta and ladle with gravy. Garnish with fresh thyme (or parsley.) Tip: the gravy should be thin, but if you’d like it thicker, just boil it down in a saucepan until it reaches your desired thickness.
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To make polenta

  1. Bring the water, milk, and salt to a boil in a saucepan. Slowly sprinkle in the polenta, whisking constantly.
  2. Lower the heat and cook, stirring often, for about 15 minutes, or until thick. You can partially cover the pot to protect against eruptions!
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