Beef Short Ribs in Red Wine. In Asian cuisine, beef short ribs are sliced thinly so they can be cooked quickly rather than long and slow. Brown - As with most slow cooked dishes like Beef Stew and Pot Roast, we. I am also going to show you some fantastic.

Sous Vide Beef Short Ribs Ingredients. For these ribs, I tweaked the process a little bit and added a non-typical short rib ingredient (figs) to make the dish I'm also a wine guy in terms of the braising liquid. I find that a nice Malbec or full-bodied Cab pairs well. You can cook Beef Short Ribs in Red Wine using 10 ingredients and 11 steps. Here is how you cook that.

Ingredients of Beef Short Ribs in Red Wine

Prepare 4 large of Beef Short Ribs.
Prepare of Olive Oil (for frying).
You need 1 large of head of garlic (cut in half horizontally).
You need 1 tbsp of Tomato Puree.
You need 750 ml of Bottle of good red wine.
It's 1 liter of Beef Stock.
It's 150 grams of pancetta, cubed.
You need 250 grams of Chestnut mushrooms, cleaned and quartered.
You need of salt and pepper.
It's of roughly chopped flat leaf parsley.

I added fresh fig to further elevate the dish. Beef short rib is braised until deliciously tender, then mingled with tomato, wine and herbs to create this incredible sauce. Try this recipe for Red Wine Ragu. There's something supremely satisfying about combining random ingredients in a large pot on your stove, and coming back and hour or two.

Beef Short Ribs in Red Wine step by step

Pre-heat your oven to 170° celcius....... you want to cook these ribs low, and slow!.
If your short ribs are still connected, you will need to seperate them, and then generously season them with salt and pepper. Then put a deep sided roasting tray with a good glug of olive oil on top of your hob, and whack it on full power!.
When your oil is screaming hot, add your short ribs to the roasting tray and brown then on all sides. Meanwhile, cut your garlic head in half horizontally, and then add to the roasting tray along with the tomato puree. You will need to cook the puree for around 1 minute, otherwise it will be bitter..
Pour in the red wine to deglaze the tray, scraping up all of that beefy goodness! Bring to the boil, and cook for around 10-15 minutes until the wine has reduced by half..
Add the beef stock, to make the liquid level cover the ribs about half way up. Bring to the boil again, and then spoon the liquid over the ribs..
Cover the roasting tray with tin foil, and cook in the oven for 2½ hours. You will need to baste the ribs every 30 minutes to make sure they absorb all of that winey flavour!.
Around 10 minutes before the rib are done, fry the pancetta in a tiny bit of olive oil for a couple of minutes until it is starting to crisp up, and then add your quartered chestnut mushrooms cooking for 5 minutes..
Now it is time to take your short ribs out of the oven..... take them out of the roasting tray, set them aside and prepare your amazing sauce!.
You need to remove each garlic clove from the roasting tray and pass them through a fine sieve into a bowl, and then remove any excess fat from the surface of the red wine juices in the tray. The best way to do this is to lay a few pieces of kitchen roll on the top, and it will absorb it all. Then strain the juices through the same sieve that you used for the garlic into the same bowl. If the sauce is too thin, pop it into a pan and reduce for around 10 minutes, until it reaches the right consistency..
Lay your short ribs onto a serving platter, and scatter the pancetta and mushrooms over the top. The pour over the sauce, which should be the right thickness to coat the back of a spoon..
Roughly chop your flat leaf parsley, and sprinkle over the top!.

The best beef short rib recipe: Oven-braised red wine beef short ribs with just four ingredients. This easy recipe makes tender, tasty short ribs. I think this might be the best way to cook oven-braised red wine beef short ribs, ever. The results are delicious, and the process is as unfussy as it gets. These meaty beef short ribs are browned then slow cooked to perfection with a wonderful red wine sauce.