Cabernet-Braised Short Ribs As Made By Wolfgang Puck
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Here is what you'll need!
CABERNET-BRAISED SHORT RIBS
Servings: 6
INGREDIENTS
6 pieces large beef short ribs, each 14 to 16 ounces, trimmed of excess fat
Marinade
2 celery stalks, trimmed and cut into 1-inch pieces
2 medium carrots, peeled, trimmed, and cut into 1-inch pieces
1 medium leek, white and light-green parts only, split lengthwise, thoroughly rinsed, and coarsely chopped
6 garlic cloves, peeled
1 bay leaf
4 sprigs fresh thyme
Whole black pepper, to taste
1 bottle (750 milliliters) Cabernet Sauvignon
2 tablespoons all-purpose flour
Salt, to taste
Pepper, to taste
2 tablespoons olive oil
2 tablespoons tomato paste
2 quarts unsalted beef broth or chicken broth
Garnish
Mashed potatoes
Italian parsley, chopped, as needed
PREPARATION
Preheat the oven to 350F˚/180C˚.
In a large bowl, add the short ribs and all vegetables and herbs for the marinade. Add the wine to cover. Marinate at least 6 hours in the fridge.
Remove the meat from the marinade and pat dry with a towel or paper towel. Strain the veggies from the wine. Reserve both the wine and veggies for later.
Season the meat with a generous amount of salt and pepper. Coat each side with flour and set aside.
In a large ovenproof pot, heat the olive oil over medium-high heat on the stovetop. When the oil begins smoking, carefully slip ribs into the pot and sear until well-browned, 4 to 5 minutes per side. Transfer ribs to plate.
In the same pot, sauté the veggies from the marinade until lightly caramelized and browned, 5 to 7 minutes.
Add the wine in the pot, stirring to deglaze. Add tomato paste and stir to dissolve. Bring the liquid to a boil so the alcohol from the wine evaporates. Add beef broth and bring it back to a boil. Add the ribs back to your pot. Spoon the liquid over the ribs to coat them.
Cover the pot and transfer to the middle rack of your oven. Bake until meat is tender enough to be pierced easily with fork, about 2½ hours, opening the oven every 30 minutes and carefully skimming the fat from surface.
Serve with mashed potatoes, or another side of your choice, and garnish with chopped parsley on top.
Enjoy!
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MUSIC
Licensed via Audio Network
Created by
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Wolfgang Puck
Slow Cooking Beef Short Ribs | Gordon Ramsay
Here is how you take a cheap cut and turn it into an impressive and delicious dish.
#GordonRamsay #Cooking
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HOW TO MAKE BRAISED SHORT RIBS + RED WINE SAUCE + BEEF GRAVY
LET’S EAT: EPISODE 63!!! YES LAWD! TODAY GANG WE ARE DOING SOME DELICIOUS BRAISED BEEF SHORT RIBS. YOU KNOW WE GOT THAT TENDERFICATION, FLAVAFICATION, AND CRISPAFICATION. WE PARIED IT WITH SOME HOMEMADE MASHED TATERS AND A FINGER LICKIN GRAVY THAT WILL KNOCK YOUR SOCKS OFF. CHECK OUT THE VIDEO AND LET US KNOW WHAT YOU THINK IN THE COMMENTS BELOW. MAKE SURE YOU LIKE, SHARE, SUBSCRIBE, AND RING THE BELL SO YOU KNOW THE NEXT TIME WE'RE JAMMING AND COOKING ON THE NEXT EPISODE OF JAM-PACKED COOKING: LET'S EAT!!! ALWAYS PEACE AND LOVE!!!
DON'T FORGET TO GRAB YOUR MERCH @ WWW.JPCGANG.COM
#JAMPACKEDCOOKING #BRAISEDSHORTRIBS #THEBESTSHORTRIBSRECIPE
BUY YOUR MAGIC DUST HERE!
MAGIC DUST IS A UNIQUE ALL PURPOSE BBQ RUB WITH A BLEND OF HERBS AND SPICES CREATED OVER 10 YEARS OF COOKING & SMOKING MEATS ALL TYPES OF WAYS BY BIG SMOKEYS OWNER & FOUNDER CHEF RAY....
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BRAND NEW PODCAST CHECK IT OUT BY CLICKING THE LINK BELOW:
BRAISED SHORT RIBS RECIPE:
3 LBS OF SHORT RIBS
2 TBSP OLIVE OIL
WORCESTERSHIRE SAUCE
SALT & PEPPER
MAGIC DUST
1 CUJP CARROTS
2 SPRINGS THYME OR 1 TSP
1/2 CUP BACON
2 STALKS OF CELERY DICED
1 MEDIUM SWEET ONION DICED
1 JALAPENO PEPPER DICED
1 TBSP MINCED GARLIC
1 TBSP TOMATO PASTE
2 CUPS BEEF BONE BROTH
1 CUP RED WINE
2 SPRINGS ROSEMARY
1 CUP OF WATER
GRAVY RECIPE:
START WITH SAUCE REDUCED FROM SHORT RIBS
2 1/2 TBSP CORN STARCH
2 1/2 TBSP WATER
(MIX CORN STARCH AND WATER BEFORE ADDING TO SAUCE)
(THIS MEAL PAIRS WELL WITH MASHED POTATOES)
Slow Braised Beef Short Ribs in Red Wine Sauce
Fall apart beef in a rich red wine sauce. Simple & stunning, the BEST cut of beef for slow cooking!!
THE MOST TENDER BEEF SHORT RIBS EVER | EASY BEGINNER FRIENDLY RECIPE TUTORIAL
Hey y'all! On today's episode, we are making a classic dish which is Red Wine Braised Short Ribs! All you need is a few simple ingredients and a dutch oven to get this party started! Check it out!
#dinnerrecipe #shortrib #shortribs
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Intro/ Theme Song: ThatGirlCanCook!
Artist: Relena-Rochelle
Soundtrack: Sunny Morning
Artist: Bruno E.
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FULL LIST OF INGREDIENTS:
Serves: 2 Prep Time: 10 Mins Cook Time: 3-6 Hours OVEN TEMP: 375DF
- 1.5 to 3 Lbs Short Ribs ( This recipe does not need to be doubled if using 8 ribs. Only adjust the seasonings by 1/2 or to taste.)
- 2 Tsp Kosher Salt
- 1 Tsp Coarse Black Pepper
- 1 Tsp Onion Powder
- 1/2 Tsp Garlic Powder
- 1.5 Cups Red Wine (Cabernet)
- 1 Tbsp Duck Fat
- Olive Oil or Avocado Oil
- 4 Cups Beef Broth
- 2 Tbsp Tomato Paste
- Mirepoix:
- 1 Medium Yellow Onion, Diced
- 1 Stalk Celery, Diced
- 1 Carrot, Peeled and Diced
- Salt to Taste
- 2 Peeled & Crushed Garlic Cloves
- 3 Sprigs of Thyme
- 1 Bay Leaf
- 1/4 Tsp Crushed Peppers
- Additional Salt, Seasoned Salt, or Cajun Seasoning to Taste
The BEST Braised Beef Short Ribs Recipe - Fall-Off-The-Bone Tender!!
GET THE RECIPE:
The best ever braised beef short ribs recipe! These incredibly aromatic short ribs fall right off the bone and the meat is extra, extra tender! I braise these beef ribs in a delicious red wine, tomato and mushroom sauce. It’s the best gravy for these tender ribs! To make it the ultimate comfort food dish, I serve these ribs with my Creamy Butter Mashed Potatoes. This hearty beef recipe is perfect for cold winter months, or anytime you’re craving for some delicious comfort food!
Creamy Mashed Potatoes:
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