With the hustle and bustle of the holiday season slowing down, taking time to reconnect with that special someone can be a great way to decompress.
Sit down for a delicious and gourmet homemade dinner this week!
Over the years, Table & Thyme has been dedicated to creating unforgettable moments with the events that we cater, which is why we know how important quality time can be. Especially when life seems to be in overdrive, spending quality time with the ones you love can be perfect to recharge your spirit and keep you feeling fulfilled.
The holidays are a stressful time for many, what with finding the perfect gifts and making sure you’re setting aside time for your busy holiday schedule. If you are looking for a way to center yourself once again, a lovely meal with your special someone is a perfect opportunity!
When it comes to high-quality food and dishes, Table & Thyme has done all of the groundwork to find the recipes worth sharing. Here is a recipe perfect for this occasion: Red wine braised beef ribs that pair wonderfully with roasted vegetables and a glass of your favorite Cabernet Sauvignon!
Become an Instant 5-Star Chef with these Red Wine Braised Short Ribs!
This recipe is surprisingly easy to make and yields some incredible results, making it a perfect dinner for two!
There aren’t too many ingredients, but the ones that go into this meal should be of high quality since that is what sets it apart from other similar recipes. You’ll need bone in short-ribs, an onion, carrots, celery, fresh garlic, some quality Cabernet Sauvignon, and a few other things.
The first step in this recipe, aside from getting the right ingredients together, is to prepare the short ribs by rinsing, patting them dry, and seasoning with salt and pepper. For better flavor retention, being generous with the salt and pepper is going to yield better results.
While the oven is preheating to 350℉, heat olive oil in a dutch oven over medium-high heat and brown the short-ribs. It’s important to ensure even cooking, so depending how much you are making, browning the short-ribs in batches and cooking each for five or six minutes on each side is a great practice.
Remove the browned short-ribs from the Dutch oven and put on a plate to set aside. Then, begin cooking the vegetables. Making sure to have them pre-prepared before beginning the actual cooking is so much easier than taking the time between each step to dice vegetables, so be sure to prepare the ingredients before you even preheat the oven! Place the diced onion into the Dutch oven and let cook for around ten minutes. You will know when to move on to the next step when the onions become translucent, soft, and fragrant. Once they get to this point, add in the diced celery.
After adding the celery, include the sliced carrot as well and cook the medley of vegetables for an additional three to five minutes, or until they begin to soften.
Once the vegetables have had time to soften, their flavors will start to blend together and fill your kitchen with a wonderful aroma. The next step is going to heighten this effect, since you will be adding the smashed garlic. Allow the fragrances to mix and mingle for a few minutes and enjoy the atmosphere you are creating!
After a few moments savoring this step, add the tomato paste to the mixture.
Slowly begin adding the wine, bit by bit. As you stir, bring the mixture to a boil and reduce to a simmer immediately. In the next fifteen to twenty minutes, the mixture should reduce significantly. In fact, it should reduce by half if done correctly.
After the mixture has had time to reduce, mix in the beef broth and continue to stir to prevent clumping or sticking of any ingredients. This will ensure the short-ribs will be able to absorb the flavors more evenly.
At this point, your mixture is ready for the meat! Place the beef short-ribs back into the Dutch oven and add seasonings including bay leaves, thyme, and oregano.
Once you have seasoned the dish as you desire, cover the Dutch oven and place it into the oven to cook for two and a half to three hours, making sure the meat is completely cooked through. Then, remove the meat from the sauce mixture and strain the sauce from the vegetables. Place the sauce back onto the stove while the meat is covered with foil to retain heat. This will thicken the sauce for the perfect touch of flavor for the ribs just before serving! Speaking of serving, serve these ribs alongside roasted vegetables, mashed potatoes, or any other delicious side of choice! If you don’t want to discard the vegetables, you can reserve them to make a stew or soup using the leftover ribs if you have any, or add some shredded chicken or stew-cut beef and broth for a hearty afternoon meal!
Red Wine Braised Beef Ribs
These ribs are marinated and slow-cooked perfectly to absorb the hearty flavors of roasted vegetables and the sweetness of a delicious red wine!
Prep Time: 10 minutes
Cook Time: 3 hours and 10 minutes
Total Time: 3 hours and 20 minutes
Yield: 6-8 servings
- 2 Tablespoons olive oil
- 3-4 pounds of bone-in short ribs, (8-10 pieces)
- 1 large onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 3 cloves garlic, crushed
- 2 Tablespoons of tomato paste
- 2 cups of Cabernet Sauvignon of choice
- 3 cups beef broth
- Salt pepper to taste
- Begin by preheating the oven to 350°F.
- Rinse and pat the bone-in short ribs so that they are clean and dry. Then, generously season with salt and pepper.
- Heat 2 Tablespoons of olive oil in a Dutch oven over medium-high heat. Brown the ribs in batches for 5-6 minutes on each side, then transfer to a plate and set aside.
- Add 1 diced onion and cook for 8-10 minutes or until translucent and softened. Then add 2 stalks of diced celery and 2 diced carrots and cook for 3-5 minutes more.
- Add 3 cloves of smashed garlic and 2 Tablespoons of tomato paste and cook for a few more minutes.
- Stir in 2 cups of wine, bring the mixture to a boil, lower the heat to medium, and simmer until it reduces in half, about 15-20 minutes.
- Add 3 cups of beef broth and stir.
- Transfer the meat back to the pot, add bay leaves, thyme and oregano, and any other desired seasonings.
- Cover the Dutch oven with the lid and transfer to the oven.
- Cook for 2 ½-3 hours or until the ribs are tender.
- Transfer the meat to the plate and cover with foil.
- Strain the sauce into the bowl and discard the vegetables.
- Pour the liquid back to the pot and simmer until it thickens.
- Use a spoon to pour sauce onto beef ribs after they have been plated for a gourmet presentation and enjoy!
This meal is just as delicious as it looks, made from quality ingredients, and is guaranteed to allow you and your special someone to reconnect over a quiet dinner together!
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