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

3 h 30Pour 4Nutri-Score D€€€
par @tinekeyounger24 imports0 fois cuisinée
Adapter cette recette

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Ingrédients

4 personnes
  • beef short ribs (excess fat trimmed)Viandes1,5 kg
  • carrots (cut into chunks)Fruits et légumes2 morceaux
  • onion (diced)Fruits et légumes1 morceau
  • celery stalks (chopped)Fruits et légumes3 morceaux
  • garlic (cloves, halved)Fruits et légumes6 morceaux
  • smoked saltÉpices8 g
  • black pepper (ground)Épices3 g
  • black truffle garlic seasoningÉpices6 g
  • oilÉpicerie30 ml
  • tomato pasteÉpicerie15 g
  • dry red wine (half a bottle)Boissons375 ml
  • thyme (sprigs, tied in a bundle)Fruits et légumes3 morceaux
  • rosemary (sprigs, tied in a bundle)Fruits et légumes2 morceaux
  • bay leavesÉpices2 morceaux
  • beef stockÉpicerie960 ml
  • cold butter (cold, cubed)Produits laitiers40 g

par portion

Nutrition

840kcal

Glucides
11 g
Protéines
53 g
Lipides
65 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Cocotte
  • Four
  • Tamis
  • Casserole
  • Pince de cuisine

pas à pas

Préparation

  1. Prep the vegetables

    • Cut the carrots into chunks.
    • Dice the onion and chop the celery stalks.
    • Halve the garlic cloves.
    Étape 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.
    Étape 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.
    Étape 3

  4. Cook the vegetables

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

  5. Deglaze with wine

    • Pour in the red wine and scrape the bottom of the pot.
    • Let it reduce down.
    Étape 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.
    Étape 6

  7. Braise in the oven

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

  8. Strain the braising liquid

    • Carefully remove the meat from the pot.
    • Strain all the juices into a saucepan.
    Étape 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.
    Étape 9

  10. Finish the sauce with butter

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

  11. Coat the ribs and serve

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