Red wine beef short ribs - slow cooked
Red wine beef short ribs - slow cooked

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, red wine beef short ribs - slow cooked. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Red wine beef short ribs - slow cooked is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Red wine beef short ribs - slow cooked is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have red wine beef short ribs - slow cooked using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Red wine beef short ribs - slow cooked:
  1. Take 700 g beef short ribs
  2. Make ready 500 ml beef stock
  3. Prepare 500 ml full body wine (Merlot or Cabernet but nothing expensive)
  4. Get 1 large onion
  5. Prepare 2 carrots
  6. Make ready 2 celery sticks
  7. Get 3 garlic gloves
  8. Take Salt
  9. Prepare Pepper
  10. Take Olive oil for cooking
  11. Get Thyme
  12. Prepare 3/4 bay leaves
  13. Take 50-70 g tomato purée
Steps to make Red wine beef short ribs - slow cooked:
  1. Pre-heat the oven on around 150°C. Prepared the beef stock as well in 500 ml of water and leave on the side
  2. Start by chopping the onions and the garlic onion and celery quite thin
  3. In a cast-iron or ovenproof pan put some oil and on the high heat braise the beef until golden on all sides. When done remove from the pan
  4. In the same pan leaving the meat juice add the onion and garlic and cook for a couple of minutes until soft. Now add the carrots and celery and cook for 5 minutes
  5. Now add the tomato purée cook for a couple of minutes. Now add the beef stock and the wine add the meat back into the pot and ensure that the meat is fully submerged by the liquid. Add the bay leaves in thyme.
  6. Transfer the pot into the oven and cook for about 2.5 hours or until the meat falls of the bone
  7. Serve hot with rice or mash potatoes

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