Just Slow Braised Short Ribs Recipe

JUST Cabernet Sauvignon slow braised short ribs recipe

JUST Cabernet Sauvignon makes this slow braised beef recipe a real winner! Chef Deana Folco Robles shows us a simple fool proof recipe that delivers big flavour every-time.

Serves 6

Ingredients:
• 1 bottle JUST Cabernet Sauvignon
• 2 Tbsp vegetable oil
• 6 Pieces short ribs, trimmed
• 1 Pinch salt
• 1 Tsp black peppercorns, crushed
• 1 Pinch flour for dredging (coating the ribs)
• 10 cloves garlic, peeled
• 8 Pieces large shallots, peeled, trimmed, rinsed, split and dried
• 2 Pieces medium carrots, peeled, trimmed and cut into 1-inch lengths
• 2 Pieces celery stalks, cut into 1-inch pieces
• 1 medium onion, coarsely chopped
• 6 sprigs Italian parsley
• 2 sprigs thyme
• 2 Pieces bay leaves
• 2 Tablespoon tomato paste
• 2 Quart beef or chicken stock
• 1 Pinch freshly ground pepper

Method:
1. Pour the wine into a large saucepan set over medium to high heat 2. Allow it to boil until it cooks down by half. Remove from the heat.
3. Preheat the oven to 350 degrees F.
4. Heat the oil in a large frying pan, large enough to hold 6 ribs, over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust the ribs with about 2 tablespoons of flour and then when the oil is hot, slip the ribs into the pan and sear for 4 to 5 minutes on each side, until well browned.
5. Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.
6. Add the reduced wine, browned ribs, and stock (everything) to a pot. Bring to a boil; cover the pot tightly, and slide it into the oven to braise for about 2 ½ hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.
7. Carefully transfer the meat to a heated serving platter with and keep warm. Boil the pan liquid until it thickens. Season with salt and pepper and pass through a fine-mesh strainer; discard the solids.
8. Presentation: Pour the sauce over the meat. Serve with fries!!

Wine and recipe courtesy of: www.eurovintage.com

What’s Hot

Buttermilk Pancakes

Make 'em from scratch

Are you buying pancake mix? Why?? Julie shows you how easy it is to make pancakes from scratch, using the simple ingredients in everyone's cupboard. This recipe is simple and easy.
Chocolate Cupcakes

One Bowl And Easy

One Bowl Chocolate Cupcakes Steph from Cupcakes and Sundry shows you a recipe for simple one bowl chocolate cupcakes.
Caramel Sauce

Ice Creams best friend

Caramel Sauce! How can you live without this stuff on your Ice Cream, or Cake? If you’ve been scared off by all the warnings about how hard it is to make (sugar that crystalises into rock hard candy), don’t worry; this recipe has a bit of corn syrup in it. The syrup keeps the mixture liquid - easing your fears.
Bread Pudding

With Glenfiddich

Perfect dessert with a hint of single malt!
Microwave Peanut Brittle

So Easy!

This stuff almost makes itself...
Chef School

George Brown College

Learn to cook with videos from the pros!