The goal still remains. My Cookie Crew WILL be able to make at least 5 restaurant quality meals in their own kitchens! I believe in you. So, I’m adding to your recipe arsenal. Here’s how I use red wine to braise beef short ribs!
Caught a sale on boneless, beef short ribs at one of my favorite, local markets. I think I threw the whole section in my buggy! Or cart. I’m southern as hell. Anyway, these little things can add up. So, if you see them on sale, take advantage! Sear that meat! It’s essential in braising. It adds so much flavor to my flavor part of the dish…the braising liquid or sauce. The “fond” browning creates is magical. Especially when you pour in the wine to deglaze. Using fresh herbs alone will take a dish from homemade to restaurant menu approved. Place your sprigs on top if the meat. This will make them easier to remove before serving.
I opted to serve this tender beef over smoked gouda and Herbes de Provence grits. MAGICAL!!! But, it would also be yummy over potatoes.
1 lb beef short ribs (boneless or bone-in)
1 T seasoning salt
2 tsp garlic powder
2 tsp onion powder
2 T vegetable oil
1 onion (diced)
1 T minced garlic
1 T all purpose flour
1 T tomato paste
1 cup Cabernet Sauvignon wine
1 cup beef stock
2 sprigs fresh thyme
1 sprig fresh rosemary
Preheat oven to 350 degrees F
Mix seasoning salt, onion, and garlic powder together.
Sprinkle spice mix on all sides of the ribs.
Heat vegetable oil in an oven safe skillet or Dutch oven.
Add the ribs and sear on both sides; 1-2 mins per side.*
Remove and set aside on a plate
In the same skillet, add in the onions
Saute onions until they brown slightly
Add in the garlic and stir for 30 secs
Sprinkle in the flour and stir for 1 min.
Add the tomato paste and stir
Pour in the wine
Once it starts to thicken, add the ribs back into the skillet
Pour in the beef stock making sure that the ribs are not completely covered in liquid. Liquid should stop halfway.**
Cover the skillet with foil. (Use the lid if you’re using a dutch oven.)
Bake for 2 1/2 hours or until ribs are fork tender.
Serve over mashed potatoes or grits.
*Do not crowd the skillet. Brown the ribs in batches if necessary.