RED WINE RECOMMENDATIONS RECIPES

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RED WINE-BRAISED SHORT RIBS RECIPE | BON APPéTIT



Red Wine-Braised Short Ribs Recipe | Bon Appétit image

These Red Wine-Braised Short Ribs are even better when they're allowed to sit overnight.

Provided by Jenny Rosenstrach

Yield 6 Servings

Number Of Ingredients 16

5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 750 ml bottle dry red wine (preferably Cabernet Sauvignon)
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock

Steps:

  • Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
  • 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. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
  • Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

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Apr 01, 2021 · This juicy Sicilian red from a classic producer is an excellent value. $13 at wine.com 2019 Dow Vale do Bomfim ($13) Dow, one of the great names in Port, also makes this polished, dry table wine.
From foodandwine.com
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Lambrusco and Brachetto d'Acqui are Italian sweet red wines, and they often have more nuance and character than the sweet red wine blends. Here are some recommendations for both types of slightly sweet red wines - Sweet Red Wine Recommendations Ménage à Trois Red Blend 2014 Ménage à Trois Silk Red Blend 2014 Cupcake Vineyards Red …
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RED WINE SAUCE RECIPE - BON APPéTIT
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The resveratrol in red wine comes from the skin of grapes used to make wine. Because red wine is fermented with grape skins longer than white wine, red wine contains more resveratrol. Simply eating grapes or drinking grape juice might be a way to get resveratrol without drinking alcohol. Red …
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RED WINE AND RESVERATROL: GOOD FOR YOUR HEART? - MAYO CLINIC
The resveratrol in red wine comes from the skin of grapes used to make wine. Because red wine is fermented with grape skins longer than white wine, red wine contains more resveratrol. Simply eating grapes or drinking grape juice might be a way to get resveratrol without drinking alcohol. Red …
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Aug 18, 2021 · This 2018 release is a full-bodied pinot noir with lively red fruits, deep concentration, firm acidity and sturdy tannins. Best New Zealand Red: Felton Road Pinot Noir Calvert 2018 at Vivino. It's a deeply creamy wine with fleshy red …
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Dec 02, 2021 · Ingredients German Red Cabbage. 1 small to medium red cabbage – 2lb 1-2 tbsp clarified butter – if you like you also can use lard or expeller pressed coconut oil 1 medium sized onion and 1 medium sized apple 1 tbsp sugar (or to taste or less) 3 tbsp red wine vinegar and 3 tbsp red wine …
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In addition to red lentils – which are full of fiber, protein, folate, and magnesium (just to name a few) – I also included black beans (another great source of folate and fiber) and kidney beans (which are especially high in iron and vitamin B1).. This isn’t one of those soup …
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Cut the red wine vinegar in half and still a little too strong, and I like red wind vinegar. Also, changed the parsley to oregano, I prefer the taste. All in all, an okay recipe, but I can see that further experimentation (add some cheese, maybe a little brown sugar, so many …
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