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Red Wine Braised Short Ribs (Marry Me Short Ribs)
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Red Wine Braised Short Ribs (Marry Me Short Ribs)

3 h 35Pour 4Nutri-Score C€€€
par @britacooks11 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • beef short ribs (bone-in, patted dry)Viandes1,6 kg
  • salt (for seasoning)Épices12 g
  • flour (for coating)Céréales60 g
  • neutral oil (for searing)Épicerie45 ml
  • onion (roughly chopped)Fruits et légumes1 morceau
  • celery (roughly chopped)Fruits et légumes2 morceaux
  • carrots (roughly chopped)Fruits et légumes2 morceaux
  • garlic (whole head, halved)Fruits et légumes1 morceau
  • red wine (Cabernet preferred)Boissons750 ml
  • beef stock (one box)Épicerie1 litre
  • black peppercorns (whole)Épices8 g
  • brown sugarÉpicerie20 g
  • fresh herbs (thyme and rosemary sprigs)Fruits et légumes15 g
  • butter (cold, to finish the sauce)Produits laitiers30 g

par portion

Nutrition

621kcal

Glucides
19 g
Protéines
44 g
Lipides
41 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Cocotte
  • Poêle
  • Pince de cuisine
  • Tamis
  • Fouet
  • Casserole

pas à pas

Préparation

  1. Season and flour the short ribs

    • Pat the short ribs dry and season with salt on all sides.
    • Coat the ribs in flour and shake off the excess.
    Étape 1

  2. Sear the short ribs

    • Heat the neutral oil in a Dutch oven over high heat.
    • Sear the ribs until golden brown on all sides.
    • Set the ribs aside on a plate.
    Étape 2

  3. Sauté the vegetables

    • Roughly chop the onion, celery and carrots.
    • Add them to the pot and stir, scraping up the browned bits.
    Étape 3

  4. Build the braising liquid

    • Add the whole head of garlic and pour in the red wine.
    • Add the stock, black peppercorns, brown sugar and fresh herbs.
    • Bring to a bubble.
    Étape 4

  5. Braise in the oven

    • Return the short ribs to the pot.
    • Cover and transfer to the oven at 175 °C for 3 hours, until the meat is very tender.
    Étape 5

  6. Strain the sauce

    • Remove the short ribs and keep them warm.
    • Strain out the vegetables and aromatics, reserving the liquid.
    Étape 6

  7. Reduce and finish the sauce

    • Reduce the sauce by half while whisking.
    • Finish with a knob of butter and whisk until glossy.
    Étape 7

  8. Serve

    • Serve the short ribs with mashed potatoes and broccolini.
    • Pour the red wine sauce all over.
    Étape 8
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