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Braised Short Ribs in Red Wine
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Braised Short Ribs in Red Wine

3 h 30 minPara 4Nutri-Score D€€€
de @tinekeyounger24 importaciones0 veces cocinadas
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Ingredientes

4 personas
  • beef short ribs (excess fat trimmed)Carne1,5 kg
  • carrots (cut into chunks)Frutas y verduras2 piezas
  • onion (diced)Frutas y verduras1 pieza
  • celery stalks (chopped)Frutas y verduras3 piezas
  • garlic (cloves, halved)Frutas y verduras6 piezas
  • smoked saltEspecias8 g
  • black pepper (ground)Especias3 g
  • black truffle garlic seasoningEspecias6 g
  • oilDespensa30 ml
  • tomato pasteDespensa15 g
  • dry red wine (half a bottle)Bebidas375 ml
  • thyme (sprigs, tied in a bundle)Frutas y verduras3 piezas
  • rosemary (sprigs, tied in a bundle)Frutas y verduras2 piezas
  • bay leavesEspecias2 piezas
  • beef stockDespensa960 ml
  • cold butter (cold, cubed)Lácteos40 g

por ración

Nutrición

840kcal

Carbohidratos
11 g
Proteínas
53 g
Grasas
65 g
Adaptar utensilios

lo que usará

Utensilios

  • Cocotte
  • Horno
  • Tamiz
  • Cazo
  • Pinzas de cocina

paso a paso

Preparación

  1. Prep the vegetables

    • Cut the carrots into chunks.
    • Dice the onion and chop the celery stalks.
    • Halve the garlic cloves.
    Paso 1

  2. Season the short ribs

    • Trim the excess fat from the short ribs.
    • Mix the smoked salt, pepper and black truffle garlic seasoning, then coat the ribs on every side.
    Paso 2

  3. Sear the meat

    • Heat the oil in a Dutch oven over medium-high heat.
    • Sear the short ribs on each side, then set them aside.
    Paso 3

  4. Cook the vegetables

    • Add the carrots, onion, celery and tomato paste to the pot.
    • Cook until the onions are soft.
    Paso 4

  5. Deglaze with wine

    • Pour in the red wine and scrape the bottom of the pot.
    • Let it reduce down.
    Paso 5

  6. Add the ribs and aromatics

    • Return the short ribs to the pot.
    • Add the garlic, the tied thyme and rosemary and the bay leaves.
    • Pour in the beef stock, enough to cover the ribs.
    Paso 6

  7. Braise in the oven

    • Cover the pot and bake at 175 °C.
    • Cook until the meat is literally falling apart.
    Paso 7

  8. Strain the braising liquid

    • Carefully remove the meat from the pot.
    • Strain all the juices into a saucepan.
    Paso 8

  9. Reduce the sauce

    • Simmer the sauce on the stove until reduced by about 80%.
    • It should tighten up and coat the back of a spoon.
    Paso 9

  10. Finish the sauce with butter

    • Whisk in the cold butter so the sauce turns shiny and thicker.
    Paso 10

  11. Coat the ribs and serve

    • Return the short ribs to the sauce and spoon it all over them.
    • Serve hot.
    Paso 11
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