- All-purpose flour: 1/4 cup (used for coating, creates a thickened sauce)
- Brown sugar: 1 tablespoon (for sweetness, balances acidity)
- Salt: to taste (seasoning, enhances flavor)
- Black pepper: to taste (seasoning, adds depth of flavor)
Steps
### Detailed Steps to Make Braised Beef Short Ribs in Red Wine Sauce
Braised beef short ribs in red wine sauce is a luxurious dish that combines rich flavors and tender meat. This recipe will guide you through creating this delicious meal with step-by-step instructions.
#### Ingredients:
- 1 lb beef short ribs, trimmed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup red wine (preferably a full-bodied variety like Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 1 cup tomato paste
- 2 bay leaves
- 4 sprigs fresh thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
#### Equipment:
- Large Dutch oven or heavy pot
- Wooden spoon
### Step-by-Step Instructions:
1. **Preparation:**
- Preheat your oven to 325°F (160°C).
- Rinse the beef short ribs and pat them dry with paper towels.
2. **Searing the Ribs:**
- Heat olive oil in a large Dutch oven over medium-high heat.
- Add the beef short ribs, skin-side down, and sear until browned on all sides. This should take about 5 minutes per side. Remove the ribs from the pot and set aside.
3. **Sautéing Vegetables:**
- In the same pot, reduce heat to medium and add chopped onions and minced garlic.
- Cook for about 5-7 minutes until the onions are translucent.
4. **Creating the Sauce Base:**
- Pour in the red wine and scrape any browned bits from the bottom of the pot with a wooden spoon to deglaze.
- Stir in beef broth and tomato paste, bringing everything to a simmer.
5. **Braising the Ribs:**
- Return the short ribs to the pot along with any accumulated juices.
- Add bay leaves and thyme sprigs. Pour enough liquid over the ribs to just cover them.
- Cover the pot with a lid and place it in the preheated oven.
6. **Braising Time:**
- Let the ribs braise for about 2-3 hours, or until they are extremely tender. You can test by using a fork; if the meat easily falls apart, it’s done.
7. **Finishing Touches:**
- Remove the pot from the oven and let the ribs cool slightly in the liquid.
- Skim off excess fat from the surface of the sauce.
- Use tongs to remove the short ribs onto a serving platter or individual plates.
8. **Sauce Reduction:**
- Transfer the braising liquid back to the stove over medium heat, and reduce it by half until it thickens slightly, about 10-15 minutes.
9. **Garnish and Serve:**
- Pour the reduced sauce over the beef short ribs.
- Garnish with fresh parsley before serving.
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Enjoy this exquisite dish that’s perfect for special occasions or family dinners!