Скачать или смотреть Braised Short Ribs In a Burgundy Wine Reduction

Cookbook "The Meltin' Pot" can be found on
website:
https://carolynhoyte.com/
  / chefcarolyncooks  

Braised Short Ribs in a Burgundy Wine Reduction

Ingredients
4 lbs Beef short ribs, bone-in
Pink salt
1 tbsp Cayenne Pepper
1 1/2 tbsp Ginger powder
2 tbsp Sesame Oil
2 tbsp Worcestershire sauce
1/4 cup Rice Wine Vinegar
2 Carrots, medium sliced
5 cloves Garlic chopped
1 Onion chopped
Parsley
2 cups Burgundy/Red wine
2 cups Beef broth/stock
2 tbsp Cornstarch
2 tbsp Olive oil

DIRECTIONS
PRE-HEAT OVEN TO 350 DEGREES

1. Marinate the ribs with the first 6 ingredients and set in the refrigerator for 2 hours. Remove and sit at room temperature for 30 minutes before you start to sear it off on the stove top. (this entire cooking process can also be done in a slow cooker crock pot for 6-8 hours).

2. Use a dutch oven with a lid for this dish and pour olive oil in the pot and place ribs to brown all sides, 2 minutes per side, do not over crowd the pan. Remove ribs to a plate and set aside.

3. Add the chopped onion, carrots and garlic; cook for about 3 minutes until coated nicely. Stir to break up any browned bits on the bottom of the pot. Pour in the wine and stir, then add the stock and bring to a slight simmer.

4. Place the short ribs back into the pot, put the lid on and place in the pre-heated oven at 350 degrees for 2- 2 1/2 hours until fork tender.

5. Remove from oven. In a separate bowl, whisk together cornstarch and water. Add in the cornstarch slurry to the liquid and whisk together until sauce looks thickened.

Remove off heat and serve….Delish!!!!!

Enjoy!!!!!!!!!!!!


Follow us on
Facebook and Instagram
@ChefCarolynCooks