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Beef Short Ribs in Red Wine
Beef Short Ribs in Red Wine

Before you jump to Beef Short Ribs in Red Wine recipe, you may want to read this short interesting healthy tips about Discover How to Improve Your Mood with Food.

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Cold water fish are great if you wish to be in a better mood. Tuna, trout, mackerel, herring and wild salmon are all high in omega-3 fatty acids and DHA. These are two substances that promote the quality and function of the gray matter in your brain. It’s true: eating a tuna fish sandwich can greatly elevate your mood.

You can see, you don’t need to eat junk food or foods that are not good for you just so to feel better! Try some of these suggestions instead.

We hope you got benefit from reading it, now let’s go back to beef short ribs in red wine recipe. You can have beef short ribs in red wine using 10 ingredients and 11 steps. Here is how you do that.

The ingredients needed to cook Beef Short Ribs in Red Wine:
  1. You need 4 large Beef Short Ribs
  2. Provide Olive Oil (for frying)
  3. You need 1 large head of garlic (cut in half horizontally)
  4. Prepare 1 tbsp Tomato Puree
  5. Use 750 ml Bottle of good red wine
  6. Prepare 1 liter Beef Stock
  7. You need 150 grams pancetta, cubed
  8. Get 250 grams Chestnut mushrooms, cleaned and quartered
  9. Use salt and pepper
  10. Use roughly chopped flat leaf parsley
Steps to make Beef Short Ribs in Red Wine:
  1. Pre-heat your oven to 170° celcius……. you want to cook these ribs low, and slow!
  2. If your short ribs are still connected, you will need to seperate them, and then generously season them with salt and pepper. Then put a deep sided roasting tray with a good glug of olive oil on top of your hob, and whack it on full power!
  3. When your oil is screaming hot, add your short ribs to the roasting tray and brown then on all sides. Meanwhile, cut your garlic head in half horizontally, and then add to the roasting tray along with the tomato puree. You will need to cook the puree for around 1 minute, otherwise it will be bitter.
  4. Pour in the red wine to deglaze the tray, scraping up all of that beefy goodness! Bring to the boil, and cook for around 10-15 minutes until the wine has reduced by half.
  5. Add the beef stock, to make the liquid level cover the ribs about half way up. Bring to the boil again, and then spoon the liquid over the ribs.
  6. Cover the roasting tray with tin foil, and cook in the oven for 2½ hours. You will need to baste the ribs every 30 minutes to make sure they absorb all of that winey flavour!
  7. Around 10 minutes before the rib are done, fry the pancetta in a tiny bit of olive oil for a couple of minutes until it is starting to crisp up, and then add your quartered chestnut mushrooms cooking for 5 minutes.
  8. Now it is time to take your short ribs out of the oven….. take them out of the roasting tray, set them aside and prepare your amazing sauce!
  9. You need to remove each garlic clove from the roasting tray and pass them through a fine sieve into a bowl, and then remove any excess fat from the surface of the red wine juices in the tray. The best way to do this is to lay a few pieces of kitchen roll on the top, and it will absorb it all. Then strain the juices through the same sieve that you used for the garlic into the same bowl. If the sauce is too thin, pop it into a pan and reduce for around 10 minutes, until it reaches the right consistency.
  10. Lay your short ribs onto a serving platter, and scatter the pancetta and mushrooms over the top. The pour over the sauce, which should be the right thickness to coat the back of a spoon.
  11. Roughly chop your flat leaf parsley, and sprinkle over the top!

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