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

3 godz. 30 minPorcje: 4Nutri-Score D€€€
od @tinekeyounger24 importyugotowano 0 razy
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Składniki

4 osoby
  • beef short ribs (excess fat trimmed)Mięso1,5 kg
  • carrots (cut into chunks)Warzywa i owoce2 kawałki
  • onion (diced)Warzywa i owoce1 kawałek
  • celery stalks (chopped)Warzywa i owoce3 kawałki
  • garlic (cloves, halved)Warzywa i owoce6 kawałki
  • smoked saltPrzyprawy8 g
  • black pepper (ground)Przyprawy3 g
  • black truffle garlic seasoningPrzyprawy6 g
  • oilSpiżarnia30 ml
  • tomato pasteSpiżarnia15 g
  • dry red wine (half a bottle)Napoje375 ml
  • thyme (sprigs, tied in a bundle)Warzywa i owoce3 kawałki
  • rosemary (sprigs, tied in a bundle)Warzywa i owoce2 kawałki
  • bay leavesPrzyprawy2 kawałki
  • beef stockSpiżarnia960 ml
  • cold butter (cold, cubed)Nabiał40 g

na porcję

Wartości odżywcze

840kcal

Węglowodany
11 g
Białko
53 g
Tłuszcz
65 g
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Przybory

  • Garnek żeliwny
  • Piekarnik
  • Sito
  • Rondel
  • Szczypce kuchenne

krok po kroku

Przygotowanie

  1. Prep the vegetables

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

  4. Cook the vegetables

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

  5. Deglaze with wine

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

  7. Braise in the oven

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

  8. Strain the braising liquid

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

  10. Finish the sauce with butter

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

  11. Coat the ribs and serve

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