SHORT PORK RIBS RECIPE OVEN RECIPES

Name: Red Wine-Braised Short Ribs
Yield: 6 Servings
Ingredients: 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

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

Ingredients

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.

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

Ingredients

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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RED WINE-BRAISED SHORT RIBS RECIPE | BON APPéTIT

These Red Wine-Braised Short Ribs are even better when they're allowed to sit overnight.
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Reviews 4.2

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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