Tender Takes: Braised Beef Short Ribs with Red Wine Sauce

Tender Takes: Braised Beef Short Ribs with Red Wine Sauce

Servings: 4-6

Cooking Time: 2 1/2 hours

Difficulty Level: Moderate

Description: Fall-off-the-bone tender beef short ribs slow-cooked in a rich and flavorful red wine sauce, perfect for a special occasion or a cozy night in.

Ingredients:

For the short ribs:

• 4-6 beef short ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup beef broth
• 1 cup red wine (such as Cabernet Sauvignon or Merlot)
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the red wine sauce:

• 1 cup red wine (same as above)
• 1 cup beef broth
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/4 cup heavy cream
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 300°F (150°C).
2. Season the short ribs with salt, pepper, and thyme.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs until browned on all sides, about 2-3 minutes per side. Remove the ribs from the pot and set them aside.
4. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
5. Add the beef broth, red wine, tomato paste, and browned short ribs to the pot. Bring the mixture to a boil, then cover the pot and transfer it to the preheated oven.
6. Braise the short ribs for 2 1/2 hours, or until they are tender and falling off the bone.
7. While the short ribs are cooking, prepare the red wine sauce. In a small saucepan, combine the red wine, beef broth, and butter. Bring the mixture to a simmer over medium heat.
8. In a small bowl, whisk together the flour and heavy cream until smooth. Add the flour mixture to the saucepan and whisk until well combined.
9. Reduce the heat to low and simmer the sauce for 10-15 minutes, or until it has thickened to your liking. Stir in the Dijon mustard and season with salt and pepper to taste.
10. Remove the short ribs from the pot and place them on a serving platter. Strain the braising liquid and discard the solids. Pour the red wine sauce over the short ribs and serve hot.

Picture:

[Image description: A beautifully plated dish of braised beef short ribs with red wine sauce, served with a side of roasted vegetables and crusty bread. The short ribs are tender and falling off the bone, and the sauce is rich and flavorful. The dish is garnished with fresh thyme and a sprinkle of parsley.]

Tips and Variations:

• For a richer sauce, use more red wine and reduce the amount of beef broth.
• Add some aromatics like carrots, celery, and onions to the pot for added flavor.
• Serve the short ribs with mashed potatoes, egg noodles, or polenta for a comforting side dish.
• Experiment with different types of red wine, such as Pinot Noir or Syrah, for a unique flavor profile.

Nutrition Information (per serving):

• Calories: 540
• Protein: 35g
• Fat: 34g
• Saturated Fat: 12g
• Cholesterol: 60mg
• Sodium: 450mg
• Carbohydrates: 20g
• Fiber: 2g
• Sugar: 4g

Allergen Information:

• Contains beef, gluten (in the flour), and sulfites (in the red wine).

Special Dietary Considerations:

• This recipe is suitable for those with gluten intolerance or sensitivity, but please note that the flour in the red wine sauce contains gluten.
• For a dairy-free version, substitute the heavy cream with a non-dairy alternative like almond milk or soy creamer.
• For a low-sodium version, reduce the amount of salt used in the recipe or omit it altogether.