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Braised Short Ribs in Red Wine Reduction


Welcome to my culinary blog! Today, we're exploring a classic dish that's perfect for a cozy dinner at home: braised short ribs in a luscious red wine reduction. This recipe features succulent beef short ribs slow-cooked to perfection, resulting in tender meat infused with deep, savory flavors.

Ingredients:

  • 4 lbs beef short ribs, bone-in
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 cups red wine (such as Cabernet Sauvignon)
  • 2 cups beef broth
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • Fresh thyme sprigs
  • Chopped parsley, for garnish

Instructions:

  1. Preheat your oven to 325°F (160°C).
  2. Season the short ribs generously with salt and black pepper.
  3. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  4. Sear the short ribs in batches until browned on all sides. Transfer to a plate and set aside.
  5. Add the chopped onion, carrots, and celery to the pot. Cook for 5-6 minutes until softened.
  6. Add minced garlic and cook for another minute.
  7. Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
  8. Stir in tomato paste, bay leaves, and fresh thyme sprigs.
  9. Return the short ribs to the pot, nestling them into the liquid.
  10. Cover the pot and transfer to the preheated oven.
  11. Braise the short ribs for 3-4 hours, or until the meat is fork-tender and falling off the bone.
  12. Remove the pot from the oven. Skim off any excess fat from the surface of the sauce.
  13. Discard bay leaves and thyme sprigs.
  14. Serve the braised short ribs hot, spooning the rich red wine reduction over the meat. Garnish with chopped parsley.

This braised short ribs dish is a true comfort food, perfect for cooler evenings or special occasions. The slow cooking process allows the flavors to meld beautifully, resulting in a decadent and satisfying meal.

The Art of Braising

Braising is a cooking method that involves searing meat at high heat, then finishing it in a covered pot with liquid at a lower temperature. This technique breaks down tough connective tissues in the meat, resulting in fork-tender texture and rich flavor.

Conclusion

Try this luxurious braised short ribs recipe for a memorable dining experience. The combination of tender meat and flavorful red wine reduction will leave your taste buds delighted. Enjoy the richness and depth of this classic dish!

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