Red Wine Short Ribs
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.
How to Make It
Step 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.
Step 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.
Step 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.
Step 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.
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Grantsmommy's Review
Excellent! Really enjoyed and have to admit I normally don't care for short ribs because of the fat. Bought boneless ribs they where not fatty. I might of over reduced the gravy because it seemed really strong but flavors where great. Will definitely make again!
tmwood1012's Review
We really enjoyed this dish.
Outstanding is the description! What a delicious gravy and the ribs were fall-apart tender.
I used bone-in ribs and will probaby try boneless next time so I can trim some of the fat.
Will be making them again SOON! Served with mushroom risotto and it paired nicely.
tomatoesaretops's Review