Roll up your sleeves, ladies and gents! Today, we dive into a delightful culinary escapade – a fusion of robust flavors and good old-fashioned kitchen magic. I present to you, the crème de la crème of my recipe book – Braised Beef with Red Wine.
Now, don’t let the name intimidate you; this dish is as hearty as a handshake. The first step, as you might guess, is to choose your ‘star’. I say, go bold or go home, so I often opt for the bone-in short ribs. Their intense flavor is a match made in heaven for my second star — a bottle of bold red wine.
Next, it’s time to crank up that stove! Sear those succulent beef chunks until they turn a glorious mahogany, a tantalizing tease of the flavors ready to burst forth. Now, add in a handful of flavorful co-stars like carrots, onions, and garlic. Then, throw caution to the wind and douse it all with your chosen wine. Oh, c’est magnifique!
Now, leaving the beef to braise is akin to letting paint dry – patience, my friend, is king. It’s a slow dance, a low and slow simmer that elevates your ordinary beef into a work of gastronomical art. As it bubbles quietly in your pot, the wine and beef meld into a rhapsody of flavor, the meat turning almost embarrassingly tender.
Aw, shucks! Just the mere thought of slicing through that tender beef, and having it melt in your mouth, with underlying notes of the red wine… Ah, pure bliss!
So folks, don your apron, pop open that wine, and let’s cook up a storm with this Braised Beef with Red Wine recipe. Bon appétit!
Let’s Taste This Dish!
- Begin with preheating your oven to 350 degrees.
- Season your bone-in short ribs generously with salt and pepper.
- Over medium-high heat, heat a generous splash of olive oil in a heavy, oven-safe pot or Dutch oven.
- Place the ribs in the pot, searing each side until they are a rich brown color. Remove the ribs and set them aside for the time being.
- Throw in a finely chopped onion, a couple of minced garlic cloves, and two diced carrots into the pot. Allow them to cook, stirring occasionally, until they start to soften and take on a bit of color.
- Add a tablespoon of flour to the mix, stirring it in until it coats the vegetables.
- Pour in a bottle of robust red wine, preferring if possible, one that has flavors of dark, ripe fruit. These characteristics play well with the richness of the beef.
- Add the beef back into the pot, letting it nestle amongst the vegetables. Add beef broth until it almost but not quite covers the ribs.
- Bring the mixture to a simmer. Cover the pot and set it in your preheated oven.
- Allow the beef to braise undisturbed in the oven for 2-3 hours or until the ribs are fork-tender.
- Once done, remove the pot from the oven and set it on the stove. Let it sit uncovered to allow the sauce to thicken and the flavors to concentrate further.
- Sprinkle some fresh chopped parsley on top before serving your delicious red wine braised beef.
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