Country Style Beef Ribs Dutch Oven

Cerise Wine Braised Short Ribs is the best recipe for tender fall apart bone-in beef short ribs slow cooked with gravy in a Dutch Oven. This is a perfect comfort repast you can make at domicile for your friends and family unit!

This is one of my most favorite recipes for bone-in beefiness short ribs, slowly braised in cherry-red vino sauce in a Dutch oven! While it takes some fourth dimension to cook in the oven, the meat comes out perfectly tender and falls apart.

Like to my Instant Pot Boneless Brusk Ribs and Instant Pot Lamb Shanks the meat is cooked in ruby-red wine sauce that brings the most aroma to the whole dish. The play tricks is to reduce the wine showtime, and then it becomes more than concentrated and brings a rich and deep flavor.

Table of contents

• How to make this recipe
• How to make Red Vino Sauce
• Tips for Best Results
• How to store and reheat
• Oftentimes Asked Questions
• How to serve

How to make this recipe

To start, allow's preheat the oven to 350°F.

Rinse and pat dry the meat and generously flavour with salt and pepper.

Heat olive oil in half-dozen Qt Dutch oven over medium-high oestrus. Chocolate-brown the meat in two batches for v-6 minutes on each side, and so transfer to a plate and fix aside.

Add together diced onions and melt for 8-x minutes or until they are translucent and softened. So add together celery and carrots, and cook for three-5 minutes more.

Add garlic and tomato paste and cook for a few more minutes.

Stir in the wine, bring to boil, lower the heat to medium and simmer until it reduces in half, most fifteen-20 minutes. (Photo 9-x).

Note: I similar to apply Cabernet Sauvignon to braise the meat, every bit information technology provides the best flavor. My favorite ane is Decoy (Not sponsored)

Add together beef broth and stir.

Transfer the meat back to the pot, add bay leaves, thyme and oregano.

Cover with the hat and transfer to the oven.

Cook at 350°F for 2 ½-3 hours or until the meat is tender.

Notation: You can get-go testing the meat subsequently ii hours of cooking. Simply pierce the meat with the fork to run into if the meat is tender and fall of the bones.

How to make Cerise Vino Sauce

Transfer the meat to the plate and comprehend with foil.

Strain the sauce and discard the vegetables.

Cascade the liquid dorsum to the pot and simmer until it thickens.

Annotation: I usually just strain the sauce and discard the vegetables. If y'all desire to go along the veggies, there is no need to strain the sauce. Just bring it to boil on the stove and reduce the liquid.

Notation: If the sauce information technology too liquid, add 1 tablespoon cornstarch mixed with 2 tablespoons h2o, and stir. Cook for a couple of more minutes.

Serve the meat with ruby vino sauce on tiptop of homemade mashed potatoes and some vegetables on the side.

Tips for Best Results

Reddish Wine. 99% of the alcohol volition evaporate while you reduce and slow cook the wine, so y'all don't taste it in the final dish. Information technology just provides a richer deeper flavor.

Short Ribs. For this recipe, I prefer to use bone-in brusk ribs. However, you tin can easily utilize boneless brusk ribs or even beef tips.

How to store and reheat

Storage. When information technology's cooled off, transfer to an air-tight container and refrigerate for 4-v days.

Reheat. I prefer to reheat it in the oven because of the even estrus distribution. You can likewise do it on a stove height over medium estrus.

Freezing. You tin can freeze it in a freezer friendly bag or an air-tight container for up to iii months. To defrost, simply leave information technology in the fridge overnight and reheat as mentioned above.

Frequently Asked Questions

Can I make this recipe in Instant Pot?

Yes! This recipe is based on my pop Instant Pot Boneless Short Ribs. You can just follow that recipe and cook bone-in brusque ribs on manual high pressure for 45 minutes with fifteen minutes natural pressure release.

Can I brand this recipe ahead of time?

Yes! You lot can melt it a mean solar day earlier and just reheat it in the oven before ready to serve. They really taste even better on the second day as all the flavors melt together.

How to make Braised Brusque Ribs without Red Wine?

If you don't want to utilise alcohol in your repast, yous tin substitute it with beef broth. Just skip the step with adding and reducing the wine and add five cups of broth instead of 3 cups.

How to serve

Potatoes. The all-time way to serve braised beef is with some good homemade potatoes. These are my favorite recipes:

• Instant Pot Mashed Potatoes
• Gruyere Potatoes au Gratin
• Loaded Mashed Potatoes

Vegetables. Vegetables and greens are always a practiced addition! Because the braised meat is very rich and quite heavy, it'due south practiced to take some veggies on the side to lighten up the meal.

• Honey Roasted Carrots and Parsnips
• Oven Roasted Cherry Tomatoes
• Light-green Beans Amandine
• Roasted Broccoli with Parmesan

Bread. There is nothing better than freshly baked homemade staff of life!

• Easy Dinner Rolls
• Potato Rolls Recipe
• Sandwich Bread Recipe

MORE Condolement MEALS You lot MIGHT LIKE:

• Instant Pot Mashed Potatoes
• Instant Pot Boneless Brusk Ribs
• Oven Baked Buffalo Wings
• Instant Pot Pot Roast
• Borscht Soup with Beef
• Instant Pot BBQ Pulled Pork
• Pasta with Meat Sauce
• Dutch Oven Beefiness Stew
• Kotleti
• Instant Pot BBQ Ribs Recipe

Did you lot make this recipe?!?I'd love to know how it turned out! leave a comment and a rating beneath👇 give thanks yous!

Cherry-red Wine Braised Short Ribs in Dutch Oven

Red Wine Braised Brusque Ribs is the best recipe for tender autumn apart bone-in beefiness curt ribs dull cooked with gravy in a Dutch Oven. This is a perfect comfort repast you tin can make at abode for your friends and family!

Prep Time 20 mins

Melt Fourth dimension 3 hrs

Full Time three hrs twenty mins

Grade: Dinner

Cuisine: American

Servings: 8 people

Calories: 319 kcal

• ▢ ii tablespoons olive oil
• ▢ 3-four pounds bone-in brusque ribs 8-10 pieces
• ▢ Common salt pepper to gustatory modality
• ▢ 1 large onion diced
• ▢ 2 stalks celery diced
• ▢ ii carrots diced
• ▢ 3 cloves garlic crashed
• ▢ 2 tablespoons lycopersicon esculentum paste
• ▢ 2 cups vino Cabernet Sauvignon
• ▢ 3 cups beef broth
• ▢ 2 bay leaves
• ▢ 1 spring thyme
• ▢ 1 spring oregano

• To start, let's preheat the oven to 350°F.

• Rinse and pat dry the meat and generously season with salt and pepper.

• Heat 2 tbsp olive oil in 6 Qt Dutch oven over medium-high estrus. Brownish the meat in ii batches for v-6 minutes on each side, then transfer to a plate and gear up bated.

• Add 1 diced onion and cook for eight-x minutes or until translucent and softened. Then add ii stalks diced celery and ii diced carrots, and cook for 3-five minutes more than.

• Add 3 cloves smashed garlic and 2 tbsp tomato paste and cook for a few more minutes.

• Stir in 2 cups vino, bring to eddy, lower the heat to medium and simmer until information technology reduces in one-half, nigh fifteen-20 minutes.

• Add iii cups beef broth and stir.

• Transfer the meat dorsum to the pot, add bay leaves, thyme and oregano.

• Cover 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 and prepare discard the vegetables.

• Pour the liquid back to the pot and simmer until information technology thickens.

• I normally but strain the sauce and discard the vegetables. If you lot want to proceed the veggies, there is no need to strain the sauce. Just bring it to eddy on the stove and reduce the liquid.
• I like to use Cabernet Sauvignon to braise the meat, as it provides the best flavour. My favorite i is Decoy.
• Yous can start testing the meat later 2 hours of cooking. Simply pierce the meat with the fork to see if the meat is tender and fall of the bones.
• If the sauce it likewise liquid, add 1 tablespoon cornstarch mixed with 2 tablespoons water, and stir. Cook for a couple of more minutes.
• Ruby Wine. If yous don't want to utilize alcohol in your meal, y'all tin substitute information technology with beef broth. But skip the step with adding and reducing the wine and add together 5 cups of goop instead of iii cups.
• And just for insight, if you decide to cook with wine, 99% of the alcohol volition evaporate while you reduce and slow cook the wine. Also, y'all don't taste the vino in the final dish. It just provides a richer flavor.
• Short Ribs. For this recipe, I prefer to use bone-in short ribs. Even so, you tin easily use boneless short ribs or fifty-fifty beefiness tips.

Calories: 319 kcal | Carbohydrates: half dozen g | Protein: 25 thousand | Fat: sixteen m | Saturated Fat: half dozen g | Cholesterol: 73 mg | Sodium: 462 mg | Potassium: 665 mg | Cobweb: 1 g | Carbohydrate: 2 thousand | Vitamin A: 2609 IU | Vitamin C: three mg | Calcium: 32 mg | Atomic number 26: 3 mg

I'd honey to know how it turned out! Please allow me know by leaving a review beneath. Or snap a photograph and share it on Instagram; be sure to tag me @veronikaskitchen.

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Source: https://veronikaskitchen.com/red-wine-braised-short-ribs/

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