Braised Short Ribs with Red Wine Sauce

December 13, 2017

Braised Short Ribs with Red Wine Sauce

Impress your family and friends this holiday season with a bold new recipe! Beef Short Ribs and mushrooms are braised in beef stock and red wine for a deep delicious flavor.

From our families to yours, enjoy the food on your table! 

 

INGREDIENTS

  • 2 pounds beef Short Ribs, Boneless
  • 1 teaspoon vegetable oil
  • Salt and pepper
  • 1 can (10-1/2 ounces) beef broth or beef consommé
  • 1 cup dry red wine
  • 2 small onions, quartered
  • 4 cloves garlic, minced
  • 3 fresh thyme sprigs
  • 1-1/2 cups sliced mushrooms
  • 2 tablespoons butter
  • 1/4 cup chopped shallots
  • 1 teaspoon minced fresh thyme
  • 2 teaspoons cornstarch dissolved in 1/2 cup dry red wine

INSTRUCTIONS

  1. Heat oil in large stockpot over medium heat until hot. Brown beef Short Ribs on all sides. Season with salt and pepper as desired. Add broth, 1 cup wine, onions, garlic and thyme to stockpot; bring to a boil. Reduce heat; cover tightly and simmer1-3/4 to 2-1/2 hours or until beef is fork-tender.
  2. Remove Short Ribs from stockpot; keep warm. Strain vegetables and skim fat from cooking liquid. Reserve 3/4 cup cooking liquid for sauce; discard remaining cooking liquid.
  3. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add mushrooms, shallots and minced thyme; cook and stir 5 minutes or until mushrooms are tender. Add reserved cooking liquid and cornstarch mixture to skillet. Bring to a boil. Reduce heat and simmer 5 minutes; stirring often. Remove skillet from heat; stir in remaining 1 tablespoon butter. Serve sauce over Short Ribs.
Recipe courtesy of Beef - It's whats for dinner.

 

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