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    You are in: Home / Red / Red Wine Braised Short Ribs Recipe
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    Red Wine Braised Short Ribs

    Red Wine Braised Short Ribs. Photo by threeovens

    1/1 Photo of Red Wine Braised Short Ribs

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 10 mins

    10 mins

    5 hrs

    threeovens's Note:

    This is an adaptation of a recipe from the late, great French chef, Jean-Louis Palladin.

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    Units: US | Metric


    1. 1
      Season the short ribs with salt and pepper. Heat the oil in a Dutch oven over high heat. Sear ribs, in batches, on all sides until well browned. Remove ribs and set aside.
    2. 2
      Add a couple of cups of wine into the Dutch oven to deglaze pan, scraping all the brown bits that my have stuck to the pan. Pour out and reserve.
    3. 3
      Preheat oven to 350°F Wipe out pan and add 5 tablespoons oil and the onions, leeks, carrots, turnips, celery root, celery, and garlic. Brown over medium heat, then add tomato paste and cook 5 minutes more. Add the herbs and return the short ribs. Also add the deglazing liquid, the rest of the wine, the port, peppercorns, and 1 tablespoon salt. Add enough water to cover contents by at least 1 inch.
    4. 4
      Cover pot with aluminum foil and place in oven for 4 to 5 hours, until the meat easily separates from the bone. Remove meat and cover tightly with the foil. Over high heat, reduce the braising liquid by about 80%, it will be dark and syrupy. Strain.

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    Nutritional Facts for Red Wine Braised Short Ribs

    Serving Size: 1 (825 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 2198.8
    Calories from Fat 1604
    Total Fat 178.2 g
    Saturated Fat 73.3 g
    Cholesterol 344.7 mg
    Sodium 1209.5 mg
    Total Carbohydrate 27.8 g
    Dietary Fiber 2.5 g
    Sugars 12.7 g
    Protein 67.4 g

    The following items or measurements are not included:

    celery root

    fresh thyme

    fresh rosemary

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