Red wine beef short ribs - slow cooked
Red wine beef short ribs - slow cooked

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, red wine beef short ribs - slow cooked. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Red wine beef short ribs - slow cooked is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Red wine beef short ribs - slow cooked is something which I’ve loved my entire life.

Seared meaty beef short ribs benefit from long, slow cooking, so the crock pot is an excellent choice. Use a good quality, dry red wine for this recipe, for example, a good Cabernet Sauvignon, along with fresh vegetables. Select good meaty short ribs on the bone for the best flavor.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook red wine beef short ribs - slow cooked using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Red wine beef short ribs - slow cooked:
  1. Prepare 700 g beef short ribs
  2. Prepare 500 ml beef stock
  3. Take 500 ml full body wine (Merlot or Cabernet but nothing expensive)
  4. Prepare 1 large onion
  5. Make ready 2 carrots
  6. Prepare 2 celery sticks
  7. Make ready 3 garlic gloves
  8. Take Salt
  9. Make ready Pepper
  10. Make ready Olive oil for cooking
  11. Prepare Thyme
  12. Get 3/4 bay leaves
  13. Make ready 50-70 g tomato purée

You start this recipe by searing the ribs on all sides on high heat, to lock in the flavor and begin the maillard reaction that will infuse incredible flavor into the sauce. Next, saute the vegetables in the same pan, to start creating a depth of flavor. Add beef ribs; sprinkle with salt and pepper. Sprinkle short ribs with salt and pepper on both sides.

Steps to make Red wine beef short ribs - slow cooked:
  1. Pre-heat the oven on around 150°C. Prepared the beef stock as well in 500 ml of water and leave on the side
  2. Start by chopping the onions and the garlic onion and celery quite thin
  3. In a cast-iron or ovenproof pan put some oil and on the high heat braise the beef until golden on all sides. When done remove from the pan
  4. In the same pan leaving the meat juice add the onion and garlic and cook for a couple of minutes until soft. Now add the carrots and celery and cook for 5 minutes
  5. Now add the tomato purée cook for a couple of minutes. Now add the beef stock and the wine add the meat back into the pot and ensure that the meat is fully submerged by the liquid. Add the bay leaves in thyme.
  6. Transfer the pot into the oven and cook for about 2.5 hours or until the meat falls of the bone
  7. Serve hot with rice or mash potatoes

Heat oil in large Dutch oven over medium-high heat. Repeat with remaining tablespoon oil and remaining short ribs; transfer to slow cooker. When the short ribs are ready, remove from the oven and transfer to a serving dish. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper.

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