Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, red wine braised short ribs in reduction sauce. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Red Wine Braised Short Ribs in Reduction Sauce is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Red Wine Braised Short Ribs in Reduction Sauce is something which I’ve loved my entire life. They are nice and they look wonderful.

Season short ribs with salt and pepper. Place a large stock pot over HIGH heat. When hot, add the olive oil. Once brown, remove and place in a braising pan or dutch oven.

To begin with this particular recipe, we must prepare a few ingredients. You can have red wine braised short ribs in reduction sauce using 18 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Red Wine Braised Short Ribs in Reduction Sauce:

1. Make ready 3 lb bone-in short ribs
2. Make ready 2 bacon strips
3. Make ready 3 tbls olive oil
4. Prepare 3 tbls butter
5. Make ready 1.5 large white onions chopped
6. Get 3 carrots peeled- and chopped
7. Prepare 2 celery stalks chopped
8. Get 2 tomatoes chopped
9. Get 3 tbls flour
10. Take 2 tbls tomato paste
11. Make ready 3/4 bottle red wine
12. Prepare 6 sprigs flat leaf parsley
13. Get 5 sprigs thyme
14. Prepare 3 sprigs oregano
15. Make ready 3 sprigs rosemary
16. Get 2 fresh or dried Bay leaves
17. Take 1 head garlic halved
18. Make ready 2.5 cups low sodium beef broth

Transfer the ribs to a plate, strain the sauce and skim off the fat. If you don't, your short ribs will come out smelling strongly of alcohol, and no amount of reduction at that point can get rid of it. A strong red wine flavor in the sauce is great, but a strong punch of ethanol is not. No matter which method you choose, the result can not be mistaken for boeuf Bourguignon.

Instructions to make Red Wine Braised Short Ribs in Reduction Sauce:

1. Preheat oven to 215°.
2. Season short ribs with salt and pepper and set aside.
3. Heat Dutch oven on med low heat and add bacon strips. Cook the fat out of the bacon without burning the bacon.
4. Remove bacon strips and store for snack later. Keep bacon fat in Dutch oven, add butter and set heat to med high.
5. Brown short ribs on all sides, if needed work Browning multiple batches if necessary, cook should be about 8 minutes per batch.
6. Transfer short ribs to a plate. Keep about 3 Tbsp. drippings inside Dutch oven. Can use a little more.
7. Add onions, carrots, and celery to pot and cook over medium-high heat cook for a few minutes.
8. Add tomatoes, stirring often, until onions are browned, about 5 minutes.
9. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.
10. Stir in wine and cook off alcohol. - Add the beef stock and bring to a boil.
11. Add all herbs and garlic and some more salt if needed to sauce. - Add short ribs with any accumulated juices to Dutch oven. Bring to a boil;
12. Cover Dutch oven and put in oven. Cook until short ribs are tender, 2–21/2 hours.
13. Transfer short ribs to a platter. - Strain sauce from Dutch oven into a sauce pan.
14. Reduce down until it gets a good consistency but not too thick its not a gravy. Sauce should shimmering.

A strong red wine flavor in the sauce is great, but a strong punch of ethanol is not. No matter which method you choose, the result can not be mistaken for boeuf Bourguignon. Pat ribs dry with paper towels and season with salt and pepper on all sides. Add the ribs and brown on all sides. Transfer the ribs to a plate and tent with foil to keep.

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