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Braised Short Ribs Burgundy

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Ingredients
  Beef short ribs 3 Pound (6 Large Ribs)
  Burgundy/Other red wine 1 Cup (16 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Onion 1 Medium, sliced
  Garlic 2 Clove (10 gm), sliced
  Green pepper 1⁄2 , sliced
  Chopped parsley 2 Tablespoon
  Bay leaves 3 Small, crushed
  Dry mustard 1 Teaspoon
  Powdered ginger 1⁄4 Teaspoon
  Oil/Drippings 4 Tablespoon
  Bouillon 1 Cup (16 tbs)
Directions

GETTING READY
1. In a large casserole, bowl or baking pan, place the short ribs
2. Add the burgundy, red wine vinegar, onion, garlic, pepper, parsley, mustard and bay leaves.
3. Cover the casserole and marinate the meat for several hours or overnight.
4. Turn meat over during the marinating time to distribute the flavor evenly.

MAKING
5. Lift meat from marinade and drain well
6. Strain the marinade and reserve it. Discard the seasonings
7. In a large pan, heat the oil
8. Add the ribs and then fry them on high
9. Drain off the excess fat and discard
10. Pour the strained marinade and bouillon over the meat
11. Cover and simmer slowly or till the meat is tender or for 1-1/2 hours
12. Remove meat and set aside to cool
13. Skim the fat from the pan drippings
14. Thicken the gravy with cornstarch (mixed with cold water) if required

FINALIZING
15. Add 2 tablespoons of tomato paste to the sauce to increase flavoring.
16. Add a little meat coloring if required to the meat

SERVING
17. Serve hot immediately

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef
Cook Time: 
120 Minutes
Servings: 
6

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