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Preparation. Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Cook until short ribs are tender, 2-2 1/2 hours.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices.
Get Red Wine Braised Short Ribs Recipe from Food Network.
Add the wine and veal stock and bring to a simmer. Meanwhile, heat the oil in a large skillet until shimmering. Season the ribs with salt and pepper, add them to the pan and cook over moderately high heat, turning, until they are well browned, about 15 minutes. Transfer the short ribs to the casserole.
Tom Colicchio's braised short ribs are meltingly tender and marinated in red wine for a rich sauce. They're fabulous over mashed potatoes or buttered.