From the kitchen of Lamson
Braised Short Ribs with Red Wine and Rosemary
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33440
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Braised Short Ribs with Red Wine and Rosemary Recipe
As the weekend approaches, there’s nothing quite like the anticipation of a cozy Friday night in, surrounded by the warm and inviting aromas of a home-cooked meal. Embrace the comforts of home with our exquisite recipe for Braised Short Ribs with Red Wine and Rosemary. This dish celebrates rich flavors, tender meat, and the delightful pairing of red wine and rosemary. So, pour yourself a glass of your favorite wine, and savor the simple pleasures of life.
Ingredients
Instructions
- 1
Preheat and Season – Preheat your oven to 325°F (163°C). Season the short ribs generously with salt and black pepper.
- 2
Sear the Short Ribs – In a large ovenproof pan or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the short ribs and sear on all sides until they are deeply browned, about 4-5 minutes per side. Remove the short ribs from the pot and set them aside.
- 3
Chop and Saute the Vegetables – Chop the chopped onion, carrots, and celery using the chef or paring knife. In the same pot you braised the meat, add the chopped vegetables. Saute for about 5 minutes until the vegetables begin to soften. Stir in the minced garlic and saute for another 1-2 minutes until fragrant.
- 4
Deglaze with Wine – Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the wine to simmer for about 5 minutes, reducing it by half.
- 5
Return Short Ribs and Add Broth – Return the seared short ribs to the pot. Pour in the beef broth until the ribs are mostly submerged. Add the rosemary sprigs, red pepper chili, and bay leaves.
- 6
Braise in the Oven – Cover the pot with a lid and transfer it to the preheated oven. Allow the short ribs to braise for 2.5 to 3 hours or until the meat is fork-tender and easily falls off the bone.
- 7
Prepare the Mashed Potatoes – While the short ribs are braising, prepare the mashed potatoes. Peel the cubed potatoes using a Lamson paring s knife then boil in a large pot of salted water until tender, approximately 15-20 minutes. Drain and return them to the pot.
Mash the potatoes using the large Lamson potato masher. Mix in the milk and butter until smooth and creamy. Season with salt and black pepper to taste.
- 8
Serve
Once the short ribs are done, remove them from the oven. Discard the rosemary sprigs and bay leaves.
To serve, place a generous spoonful of mashed potatoes on each plate and top with a braised short rib. Spoon the rich red wine sauce from the pot over the meat, and garnish with fresh rosemary leaves or parsley if desired.
- 9
Enjoy – Pair this indulgent dish with a glass of the same red wine used for cooking, and savor the flavors of a cozy Friday night in. Enjoy every bite of these tender braised short ribs, and let the evening unwind in the most delightful way.
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Lamson
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From the kitchen of Lamson
Braised Short Ribs with Red Wine and Rosemary
Prep time:
Cook time:
Total time: 4 hours
Servings: 4
Description
As the weekend approaches, there’s nothing quite like the anticipation of a cozy Friday night in, surrounded by the warm and inviting aromas of a home-cooked meal. Embrace the comforts of home with our exquisite recipe for Braised Short Ribs with Red Wine and Rosemary. This dish celebrates rich flavors, tender meat, and the delightful pairing of red wine and rosemary. So, pour yourself a glass of your favorite wine, and savor the simple pleasures of life.
Ingredients
Instructions
- 1
Preheat and Season – Preheat your oven to 325°F (163°C). Season the short ribs generously with salt and black pepper.
- 2
Sear the Short Ribs – In a large ovenproof pan or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the short ribs and sear on all sides until they are deeply browned, about 4-5 minutes per side. Remove the short ribs from the pot and set them aside.
- 3
Chop and Saute the Vegetables – Chop the chopped onion, carrots, and celery using the chef or paring knife. In the same pot you braised the meat, add the chopped vegetables. Saute for about 5 minutes until the vegetables begin to soften. Stir in the minced garlic and saute for another 1-2 minutes until fragrant.
- 4
Deglaze with Wine – Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the wine to simmer for about 5 minutes, reducing it by half.
- 5
Return Short Ribs and Add Broth – Return the seared short ribs to the pot. Pour in the beef broth until the ribs are mostly submerged. Add the rosemary sprigs, red pepper chili, and bay leaves.
- 6
Braise in the Oven – Cover the pot with a lid and transfer it to the preheated oven. Allow the short ribs to braise for 2.5 to 3 hours or until the meat is fork-tender and easily falls off the bone.
- 7
Prepare the Mashed Potatoes – While the short ribs are braising, prepare the mashed potatoes. Peel the cubed potatoes using a Lamson paring s knife then boil in a large pot of salted water until tender, approximately 15-20 minutes. Drain and return them to the pot.
Mash the potatoes using the large Lamson potato masher. Mix in the milk and butter until smooth and creamy. Season with salt and black pepper to taste.
- 8
Serve
Once the short ribs are done, remove them from the oven. Discard the rosemary sprigs and bay leaves.
To serve, place a generous spoonful of mashed potatoes on each plate and top with a braised short rib. Spoon the rich red wine sauce from the pot over the meat, and garnish with fresh rosemary leaves or parsley if desired.
- 9
Enjoy – Pair this indulgent dish with a glass of the same red wine used for cooking, and savor the flavors of a cozy Friday night in. Enjoy every bite of these tender braised short ribs, and let the evening unwind in the most delightful way.
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