Andrea’s Red Wine Braised Short Ribs
Created with Chef Mark
Prep Time: xx mins | Cook Time: xx mins | Yield: x servings
List of Ingredients:
4 cut beef short ribs about 8 oz each
Salt and fresh ground black pepper
3 tablespoons butter (divided)
1 bottle McBride Sisters Collection Red Blend
4 cups vegetable stock
3 cloves garlic peeled and smashed
Preheat oven to 325 degrees F
Season ribs with salt and pepper on all sides.
Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Pour in your wine and bring to a boil then cook until it’s reduced to about 1 cup. Add the ribs back in, including any juices that have run out while the meat was resting. Add stock and reduce heat bringing it to a simmer. Cover the pot and move it into the preheated oven until the meat falls off the bone (about 3 hours).
Remove the ribs, take the remaining liquid and strain through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid (skimming any fat) until nice and thick – maybe 12 minutes or so. Remove from heat and whisk in 1 tablespoon of butter. Give it a taste for seasoning and adjust to your preference and then place the ribs and sauce on a serving dish. Yum!