Red Wine Short Ribs

recipe
Make this a day ahead, and chill it so you can easily remove the solidified fat from the top of the strained gravy before reheating.

 

Yield:

Makes 4 servings

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Cook: 40 Minutes
Bake: 4 Hours
Stand: 30 Minutes

Ingredients

6 pounds beef short ribs
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
6 garlic cloves, pressed
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
1 onion, coarsely chopped
1 (14.5-oz.) can Italian-style diced tomatoes
2 cups dry red wine
1 cup chicken broth
1 fresh rosemary sprig
1 fresh thyme sprig
1 fresh oregano sprig

Preparation

1. Sprinkle ribs evenly with 1/2 tsp. salt and 1/2 tsp. pepper. Cook ribs, in batches, in a large ovenproof Dutch oven over medium-high heat 4 to 5 minutes on each side or until browned. Remove ribs to a large bowl, and drain Dutch oven.

2. Reduce heat to medium; add garlic and next 3 ingredients to Dutch oven. Cook, stirring occasionally, 6 to 7 minutes or until vegetables are tender and browned. Stir in tomatoes and next 5 ingredients. Return ribs to Dutch oven, and bring to a boil; cover tightly with heavy-duty aluminum foil and lid.

3. Bake at 350° for 3 1/2 to 4 hours or until ribs are very tender. Remove ribs and herbs. Discard herbs; keep ribs warm.

4. Drain vegetable mixture through a fine wire-mesh strainer into a large bowl. Pour gravy into an 8-cup glass measuring cup. Let stand 30 minutes, and skim fat from gravy. Add strained gravy and vegetables back to Dutch oven. Return to a boil over medium-high heat, and cook, uncovered, 20 minutes or until thickened. Serve gravy over short ribs.

Note:

January 2008
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