Red Wine Braised Short Ribs
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
59
Spice
49
Sweetness
58
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 tbsps
Unsalted Butter (divided)4 cups
Vegetable Stock (low-sodium)4 cloves
Garlic (peeled and smashed)Directions:
1
Watch how to make this recipe
2
Preheat oven to 325 degrees F
3
Pat ribs dry with paper towels and season with salt and pepper on all sides
4
Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat
5
Add the ribs and brown on all sides
6
Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute
7
Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup
8
Add the ribs and any juices they have released back to the pot along with the stock
9
Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours
10
Transfer the ribs to a plate and tent with foil to keep warm
11
Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat
12
Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes
13
Remove from the heat and whisk in the remaining 1 tablespoon of butter
14
Taste for seasoning and adjust, if necessary
15
Transfer the ribs and sauce to a serving dish and serve