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Before you jump to Beef Short Ribs in Red Wine recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less In The Kitchen.
It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. That’s a thing of the past now, with all people being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. Unless everyone begins to start living a lot more environmentally friendly we won’t be able to resolve the problems of the environment. Each and every family must start generating changes that are environmentally friendly and they have to do this soon. The kitchen area is a good place to start saving energy by going a lot more green.
Start with replacing the light bulbs. Of course you shouldn’t confine this to just the cooking area. Compact fluorescent lightbulbs are usually energy-savers, and you will need to use them in place of incandescent lights. They cost somewhat more initially, but they last ten times longer, and use much less electricity. Making use of these types of longer-lasting lightbulbs has the actual benefit that many fewer lightbulbs make it into landfills. You also have to get the practice of turning off the lights when there is nobody in a place. The kitchen lights especially tend to be left on the entire day, just because the family tends to spend a lot of time there. Certainly this also happens in other rooms, not just the kitchen. Make a routine of having the lights on only when they are required, and you’ll be amazed at the amount of electricity you save.
The kitchen by itself offers you many small ways by which energy and money can be saved. It is reasonably straightforward to live green, all things considered. It’s about being functional, more often than not.
We hope you got benefit from reading it, now let’s go back to beef short ribs in red wine recipe. To cook beef short ribs in red wine you only need 10 ingredients and 11 steps. Here is how you do that.
The ingredients needed to make Beef Short Ribs in Red Wine:
- Prepare 4 large Beef Short Ribs
- Use Olive Oil (for frying)
- You need 1 large head of garlic (cut in half horizontally)
- You need 1 tbsp Tomato Puree
- Get 750 ml Bottle of good red wine
- Provide 1 liter Beef Stock
- Provide 150 grams pancetta, cubed
- You need 250 grams Chestnut mushrooms, cleaned and quartered
- Provide salt and pepper
- Prepare roughly chopped flat leaf parsley
Instructions to make Beef Short Ribs in Red Wine:
- Pre-heat your oven to 170° celcius……. you want to cook these ribs low, and slow!
- 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!
- 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.
- 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.
- 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.
- 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!
- 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.
- 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!
- 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.
- 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.
- Roughly chop your flat leaf parsley, and sprinkle over the top!
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