{"id":165,"date":"2011-12-01T21:28:47","date_gmt":"2011-12-01T21:28:47","guid":{"rendered":"http:\/\/www.sharpshill.com\/?p=165"},"modified":"2013-11-07T18:33:32","modified_gmt":"2013-11-07T18:33:32","slug":"red-wine-braised-boneless-beef-short-ribs","status":"publish","type":"post","link":"http:\/\/www.sharpshill.com\/red-wine-braised-boneless-beef-short-ribs\/","title":{"rendered":"Red Wine Braised Boneless Beef Short Ribs"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Pairs well with all Sharp’s Hill red wines<\/em><\/strong><\/p>\n

Ingredients<\/h3>\n

2 \u00bd lbs. Boneless Beef Short Ribs, Cut into 3\u201d pieces
\n\u00be lbs. Beef Bones (small-medium pieces adds flavor & thickens the sauce)
\n3 Tbsp. Vegetable Oil
\n2 Tbsp. Kosher Salt
\n2 Tbsp. Black Pepper, Course Ground
\n1 Tbsp. Smoked Paprika
\n1 cup Chopped Onion (1\/2\u201d even cuts)
\n\u00be cup Chopped Carrots (1\/2\u201d even cuts)
\n\u00be cup Chopped Celery (1\/2\u201d even cuts)
\n4 each Garlic Cloves,
\n4 each Bay Leaves
\n\u00bd cup Chopped Italian Parsley (reserve stems for sauce)
\n2 quarts Beef Stock or Broth
\n1 bottle Good, Drinkable Red Wine (not \u201ccooking wine\u201d)
\n1 Can Diced Tomatoes
\n1 Tbsp Worcestershire Sauce<\/p>\n

* Read directions in their entirety first, before beginning to cook<\/p>\n

 <\/p>\n

Directions<\/h3>\n

Preheat oven to 350 degrees. In a large Dutch oven or heavy bottomed pot, pour enough of the oil to evenly cover the bottom of the pot & turn on high. Season ribs with salt, pepper & paprika evenly on both sides using your hands to press the seasoning into the meat. When the oil in the pot is just beginning to smoke add the ribs & sear on all sides until they form a dark brown crust. Do this in batches if the pot will not sear all the ribs at once.<\/p>\n

Remove the ribs from the pot & place on a plate or baking sheet once they have seared & formed a nice crust on all sides. Add the beef bones, carrots, celery & onions to the pot & saut\u00e9 for 2 minutes until the vegetables are lightly browned. Add the garlic, bay leaf, parsley stems & saut\u00e9 for another minute.<\/p>\n

Remove the pot from the heat & add the red wine to deglaze. Reserve 1 glass of red wine to drink at this point. (Removing the pot from the heat is meant to ensure that the alcohol from the wine will not ignite a fire.)<\/em> Using a wooden spoon, deglaze the pot making sure to scrape the bottom & stir up all the brown bits. Bring the pot back to a high heat & place the ribs back into the pot. Add the tomatoes, Worcestershire sauce and beef stock & bring to a boil.<\/p>\n

Once the pot has been brought to a boil for about 30 seconds, place the pot in the oven & cook for 3 hours until the ribs are very tender. (If you do not have a pot that is oven safe this can be done in two steps by cooking in a pot on the stove & transferring to an oven safe, covered baking dish.)<\/em> When the ribs are cooked & fork tender, remove the pot from the oven.<\/p>\n

Carefully remove the ribs from the cooking liquid & set aside. Using a strainer, strain the liquid discarding the bones & vegetables at this point (all the flavors have been cooked out of the vegetables & they should be mushy).<\/em> Add the ribs back to the strained sauce to keep warm.
\nServe short ribs over mashed potatoes, with plenty of sauce & sprinkle with chopped parsley. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

Pairs well with all Sharp’s Hill red wines Ingredients 2 \u00bd lbs. Boneless Beef Short Ribs, Cut into 3\u201d pieces \u00be lbs. Beef Bones (small-medium pieces adds flavor & thickens the sauce) 3 Tbsp. Vegetable Oil 2 Tbsp. Kosher Salt 2 Tbsp. Black Pepper, Course Ground 1 Tbsp. Smoked Paprika 1 cup Chopped Onion (1\/2\u201d […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,6],"tags":[],"class_list":["post-165","post","type-post","status-publish","format-standard","hentry","category-main_course","category-recipes"],"_links":{"self":[{"href":"http:\/\/www.sharpshill.com\/wp-json\/wp\/v2\/posts\/165","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.sharpshill.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.sharpshill.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.sharpshill.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.sharpshill.com\/wp-json\/wp\/v2\/comments?post=165"}],"version-history":[{"count":10,"href":"http:\/\/www.sharpshill.com\/wp-json\/wp\/v2\/posts\/165\/revisions"}],"predecessor-version":[{"id":390,"href":"http:\/\/www.sharpshill.com\/wp-json\/wp\/v2\/posts\/165\/revisions\/390"}],"wp:attachment":[{"href":"http:\/\/www.sharpshill.com\/wp-json\/wp\/v2\/media?parent=165"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.sharpshill.com\/wp-json\/wp\/v2\/categories?post=165"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.sharpshill.com\/wp-json\/wp\/v2\/tags?post=165"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}