Steps to Make Super Quick Homemade Red Wine Braised Short Ribs in Reduction Sauce

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, red wine braised short ribs in reduction sauce. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Red Wine Braised Short Ribs in Reduction Sauce is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Red Wine Braised Short Ribs in Reduction Sauce is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook red wine braised short ribs in reduction sauce using 18 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Red Wine Braised Short Ribs in Reduction Sauce:

1. Make ready 3 lb bone-in short ribs
2. Make ready 2 bacon strips
3. Make ready 3 tbls olive oil
4. Take 3 tbls butter
5. Take 1.5 large white onions chopped
6. Get 3 carrots peeled- and chopped
7. Get 2 celery stalks chopped
8. Take 2 tomatoes chopped
9. Make ready 3 tbls flour
10. Get 2 tbls tomato paste
11. Prepare 3/4 bottle red wine
12. Prepare 6 sprigs flat leaf parsley
13. Prepare 5 sprigs thyme
14. Get 3 sprigs oregano
15. Get 3 sprigs rosemary
16. Make ready 2 fresh or dried Bay leaves
17. Make ready 1 head garlic halved
18. Get 2.5 cups low sodium beef broth

Steps to make Red Wine Braised Short Ribs in Reduction Sauce:

1. Preheat oven to 215°.
2. Season short ribs with salt and pepper and set aside.
3. Heat Dutch oven on med low heat and add bacon strips. Cook the fat out of the bacon without burning the bacon.
4. Remove bacon strips and store for snack later. Keep bacon fat in Dutch oven, add butter and set heat to med high.
5. Brown short ribs on all sides, if needed work Browning multiple batches if necessary, cook should be about 8 minutes per batch.
6. Transfer short ribs to a plate. Keep about 3 Tbsp. drippings inside Dutch oven. Can use a little more.
7. Add onions, carrots, and celery to pot and cook over medium-high heat cook for a few minutes.
8. Add tomatoes, stirring often, until onions are browned, about 5 minutes.
9. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.
10. Stir in wine and cook off alcohol. - Add the beef stock and bring to a boil.
11. Add all herbs and garlic and some more salt if needed to sauce. - Add short ribs with any accumulated juices to Dutch oven. Bring to a boil;
12. Cover Dutch oven and put in oven. Cook until short ribs are tender, 2–21/2 hours.
13. Transfer short ribs to a platter. - Strain sauce from Dutch oven into a sauce pan.
14. Reduce down until it gets a good consistency but not too thick its not a gravy. Sauce should shimmering.

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