Braised Beef Short Ribs #shorts
WE’RE BACK! Braised beef short-ribs with creamy-herby mash and red wine sauce ????????
If you’ve wondered where I’ve been the past few weeks, I’ve been MIA for a month finishing off writing my cookbook (out September “23), however I’ve now finished and am back to making content! SO many exciting videos to come in 2023, it’s going to be a good year ????????
Will upload the recipe here soon ????????
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Barefoot Contessa's Red Wine-Braised Short Ribs | Barefoot Contessa: Cook Like a Pro | Food Network
Ina Garten's Red Wine-Braised Short Ribs will change your dinner game forever.
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Red Wine-Braised Short Ribs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr 15 min
Active: 40 min
Yield: 6 servings
Ingredients
5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks
Good olive oil
Kosher salt and freshly ground black pepper
3 cups chopped leeks, white and light green parts (3 leeks)
3 cups chopped celery (5 to 6 ribs)
2 cups chopped yellow onions (2 onions)
2 cups chopped unpeeled carrots (6 carrots)
1 1/2 tablespoons minced garlic (5 cloves)
1 (750-milliliter) bottle Burgundy, Cotes du Rhone, Chianti, or other dry red wine
4 cups beef stock, preferably homemade or College Inn
1 cup canned crushed tomatoes, such as San Marzano
1 (11.2-ounce) bottle Guinness draught stout
6 sprigs fresh thyme, tied with kitchen string
Toasted baguette, for serving
Directions
Preheat the oven to 425 degrees F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F.
Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.
Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side.
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Barefoot Contessa's Red Wine-Braised Short Ribs | Barefoot Contessa: Cook Like a Pro | Food Network
Braised Beef Short Ribs
These Braised Beef Short Ribs are not in your typical tomato based, red wine sauce, but are cooked in a white wine and herb sauce that starts with a mirepoix and red potatoes. The sauce is amazing.
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Ingredients
4 lbs short ribs (See Note 1)
4 tbsp bacon fat or oil separated (See Note 2)
salt and freshly ground black pepper
1 cup dry white wine
3 carrots peeled and chopped
4 ribs celery chopped
1 large onion chopped
4 cloves crushed garlic
1 tsp red pepper flakes
1/4 cup flour
1 cup water plus to cover
6 medium red potatoes quartered
3 bay leaves
1/2 bunch thyme or 2 tsp dried
3 sprigs of fresh oregano chopped
1 cup beef broth (See Note 3)
parsley for garnish
Instructions
Preheat oven to 350˚F. Season the short ribs on all sides with kosher salt and black pepper.
In a cast iron skillet, add the 3 tablespoons bacon fat or olive oil and melt completely. Add the short ribs and brown completely on all sides. Set aside to drain on a paper towel and let rest as the next stage is prepared.
Deglaze the skillet with white wine, scrapping up the little browned bits. Turn off the heat and leave until next step. Set aside.
In a large Dutch oven add 1 tbsp of oil to the pan and add the onion, carrots and celery (a mirepoix). Let sweat for a few minutes and add the garlic and red pepper flakes. Next add the flour and stir to cook out the flour as a roux base for the sauce, a minute or two.
Next, add the water and stir to incorporate completely. Add the deglazed white wine drippings from the skillet.
Next add the potatoes and place each short rib in the pot, nestled in between the vegetables. Push them down and make sure there is enough liquid to cover. Add the bay leaves, oregano and wrapping the thyme into a bundle, toss in the pot. Use 2 teaspoons of dried thyme if fresh is not available. Add beef broth or more if needed to cover all.
Bring to a boil and remove from heat. Cover with the lid and place the Dutch oven or casserole dish in the oven to bake for 3 hours.
Remove the braised short ribs from the vegetable mixture and keep warm. Let the mixture cook down, lid removed, for 10 minutes to condense the sauce if needed. Season if needed. Plate ribs and pour vegetables and sauce mixture over all. Garnish with parsley.
Notes
1. I usually get six to eight 4 ribs, the weight is in the bones which lend a lot of flavor to the meat. Browning the meat is a crucial step and it lends wonderful flavor and texture as the beef short ribs braise in the seasoned liquid.
2. Olive oil may be substituted for the bacon fat or vegetable oil.
3. Add the 1 cup of beef broth or enough to cover meat when braising. You can substitute with chicken or vegetable broth if you like.
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Why Braised Short Ribs are a perfect make ahead meal.
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Inspired from @ProHomeCooks video ➡️
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Filmed on: Sony a6600 & Sony A6400 w/ Sony 30mm f3.5 & 18-105mm F4
Voice recorded on Shure MV7
Edited in: Premiere Pro
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