Red wine beef short ribs - slow cooked
Red wine beef short ribs - slow cooked

Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, red wine beef short ribs - slow cooked. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Red wine beef short ribs - slow cooked is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Red wine beef short ribs - slow cooked is something that I have loved my whole life.

Seared meaty beef short ribs benefit from long, slow cooking, so the crock pot is an excellent choice. Use a good quality, dry red wine for this recipe, for example, a good Cabernet Sauvignon, along with fresh vegetables. Select good meaty short ribs on the bone for the best flavor.

To begin with this particular recipe, we must first prepare a few components. You can cook red wine beef short ribs - slow cooked using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Red wine beef short ribs - slow cooked:
  1. Take 700 g beef short ribs
  2. Prepare 500 ml beef stock
  3. Make ready 500 ml full body wine (Merlot or Cabernet but nothing expensive)
  4. Take 1 large onion
  5. Prepare 2 carrots
  6. Get 2 celery sticks
  7. Get 3 garlic gloves
  8. Take Salt
  9. Get Pepper
  10. Get Olive oil for cooking
  11. Get Thyme
  12. Take 3/4 bay leaves
  13. Get 50-70 g tomato purée

Season short ribs on all sides with salt and pepper. Transfer browned short ribs to a large plate and continue with remaining ribs. How to Make Slow Cooker Beef Short Ribs. You start this recipe by searing the ribs on all sides on high heat, to lock in the flavor and begin the maillard reaction that will infuse incredible flavor into the sauce.

Steps to make Red wine beef short ribs - slow cooked:
  1. Pre-heat the oven on around 150°C. Prepared the beef stock as well in 500 ml of water and leave on the side
  2. Start by chopping the onions and the garlic onion and celery quite thin
  3. In a cast-iron or ovenproof pan put some oil and on the high heat braise the beef until golden on all sides. When done remove from the pan
  4. In the same pan leaving the meat juice add the onion and garlic and cook for a couple of minutes until soft. Now add the carrots and celery and cook for 5 minutes
  5. Now add the tomato purée cook for a couple of minutes. Now add the beef stock and the wine add the meat back into the pot and ensure that the meat is fully submerged by the liquid. Add the bay leaves in thyme.
  6. Transfer the pot into the oven and cook for about 2.5 hours or until the meat falls of the bone
  7. Serve hot with rice or mash potatoes

Next, saute the vegetables in the same pan, to start creating a depth of flavor. Add beef ribs; sprinkle with salt and pepper. Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. When the short ribs are ready, remove from the oven and transfer to a serving dish.

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