Braised Cabernet Beef Short Ribs
Wines with rather high tannins, a medium sweetness and high acidity.
Recipe Summary Braised Cabernet Beef Short Ribs
This recipe uses boneless beef short ribs and, after browning, can be made either in a covered dish in the oven or in your slow cooker. The short ribs turn out extremely tender and flavorful. I normally serve this dish over white rice.Ingredients | Cabernet Sauvignon Wine Profile2 pounds beef short ribs, or more to taste2 tablespoons salt2 teaspoons garlic powder2 teaspoons ground black pepper½ cup all-purpose flour2 tablespoons vegetable oil4 cloves garlic cloves, minced and divided3 cups beef broth1 cup Cabernet Sauvignon wine1 onion, slicedDirectionsSeason ribs with salt, garlic powder, and black pepper. Sprinkle flour over both sides of the ribs.Heat oil in a large pot over medium-high heat. Cook about half the garlic in the hot oil until golden brown, 2 to 3 minutes; add short ribs and cook until completely browned, 2 to 3 minutes per side.Pour beef broth and wine into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer ribs and liquid to the crock of your slow cooker; put remaining garlic and sliced onion atop the ribs.Cook on Low for 5 hours. Remove ribs to a wide and shallow serving bowl. Ladle liquid from crock into a large skillet.Bring the liquid in a skillet to a boil and cook until reduced in volume by half, 5 to 7 minutes. Pour sauce over the ribs and turn ribs to coat.Instead of putting into a slow cooker, you can bake in the oven at 350 degrees F (175 degrees C) for 2 hours.Info | Cabernet Sauvignon Wine Profileprep: 10 mins cook: 5 hrs 10 mins total: 5 hrs 20 mins Servings: 6 Yield: 6 servings
TAG : Braised Cabernet Beef Short RibsMain Dish Recipes, Rib Recipes,
