Red Wine Braised Beef Short Ribs
- 4 English cut Beef Short Ribs (roughly 8 ounces each)
- Kosher salt and Fresh cracked black pepper
- 3 tbsp unsalted butter, undivided
- 1 bottle of red wine...(cabernet)
- 4 cups low sodium vegetable stock
- 4 cloves garlic, peeled and smashed
Preparation time 5mins
Cooking time 8mins
Pre-heat oven to 325
Pat ribs dry and season with salt and pepper on all sides.
Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat.
Add ribs and brown on all sides then transfer ribs to a platter or plate.
Add garlic and stir until softened but not brown!
carefully pour entire bottle of wine into pot and bring to a boil and cook till reduced to about 1 cup.
ReAdd ribs and any juices to the pot along with the vegetable stock. Reduce heat and bring to a simmer then cover pot and transfer to the oven to braise,until meat easily falls off the bone. About 3 hours.
Thransfer ribs to a plate and tent with foil.
Strain Braising liquid through a fine mesh sieve into a saucepan set over medium-high heat.
Simmer liquid skimming fat if necessary until thickened. About 10 minutes.
remove from heat and whisk in remaining tablespoon of butter.
Transfer ribs to a platter and serve with sauce over the top of on the side