Beef Short Ribs | Braised In Red Wine #BeefShortRibs
Beef short ribs are absolutely the best cut of beef for slow cooking!
They are easily the most tender and succulent cut of beef you will ever have. When done right, they will simply fall away from the bone. You will most definitely pay top dollar at fine dining restaurants for a plate of Braised Beef Short Ribs.
Cooked long and slow in a DELICIOUS rich red wine sauce, these TASTY ribs are easy enough for anyone to prepare and most definitely impressive enough for any dinner party.
A GOOD source of protein, matched with a panache of seasonal vegetables, what are you waiting for!!!
For this recipe you will need:
Serves 2
#BeefShortRibs
• 600g beef short ribs
• 360ml red wine
• 180ml beef stock
• 150ml water
• 2 shallots
• 2 cloves of garlic
• 2 sticks of celery
• 2 large carrots
• 2 tomatoes
• 2 bay leaves
• 1 leek
• 2 tsp Worcestershire sauce
• 1 tsp thyme
• 1 tsp paprika
• 1 tsp cumin seeds
• 1 tsp chilli flakes
• 1 tsp English mustard
• 1 tbsp olive oil
Method: see tutorial video
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LIVIO’S WINE CELLAR
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Braised short ribs is a dish full of flavour that needs time to cook but worth the wait, yummy.
Wines that I would pair with ribs are wines that are higher in alcohol than usual, with soft tannins and well balanced full body.
My recommendation are:
• Shirah from Mclaren Vale, South Australia
• Amarone della Valpolicella from Veneto in Italy
• Valpolicella Ripasso from Veneto in Italy
• Cannonau from Sardegna in Italy
• Chateauneuf du Pape from the Rhone Valley in France
• Zinfandel from California
• Malbec from Argentina
Happy cooking and happy tasting.
Livio
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Equipment used:
• Chopping board –
• Heat Resistant Silicone Spatulas –
• Pre-Seasoned Cast Iron Dutch Oven –
• Wüsthof Chef’s Knife –
• Granite Pestle and Mortar –
• Olympia Salt & Pepper Mill Stainless Steel –
• Ceramic Dip Bowls –
• Pyrex Glass Bowl –
• Porcelain Bowls –
• Olive Oil Bottle –
• Cooking Tongs –
• Small Glass Sauce Pitcher –
• Sandringham Jug –