BRAISED BEEF SHORT RIBS WITH RED WINE GRAVY AND SWISS CHARD
Yield 6 servings
Number Of Ingredients 23
Steps:
- SHORT RIBS Preheat oven to 350°F. Place ribs on rimmed baking sheet; sprinkle with coarse salt and pepper. Sprinkle flour over; toss to coat. Heat 1/4 cup oil in heavy large wide pot over medium-high heat. Working in batches, cook ribs until browned all over, about 10 minutes per batch. Return to sheet. Wipe out pot. Add remaining 1/4 cup oil to pot. Add onions and next 4 ingredients; cook until tender and slightly browned, stirring often, about 12 minutes. Add sun-dried tomatoes and next 3 ingredients; stir to coat. Return ribs to pot, placing on sides to fit in single layer. Add wine. Simmer until slightly reduced, about 5 minutes. Add broth; cover and bring to simmer. Transfer pot to oven and braise until ribs are tender, about 2 hours. Let stand, covered, at room temperature 15 minutes. Carefully transfer ribs to large bowl, keeping meat attached to bones if possible (some bones may separate from meat). Remove herb sprigs. Pass all braising liquid and vegetables through food mill into large bowl; return to pot. Spoon fat from surface. Season gravy to taste with salt and pepper and a few drops of balsamic vinegar, if desired. Rewarm gravy. Return ribs to gravy; cover and simmer to rewarm, about 5 minutes. DO AHEAD Can be made 1 day ahead. Refrigerate uncovered, until cool, then cover and keep chilled. Rewarm over medium heat until heated through, stirring gently, about 15 minutes. SWISS CHARD Heat oil in large pot over medium-high heat. Add garlic; stir 30 seconds. Add half of chard; toss to wilt, adding water by tablespoonfuls if dry, about 1 minute. Add remaining chard. Toss until wilted but bright green, about 3 minutes. Season to taste with salt and pepper. Divide ribs among plates. Divide chard among plates. Spoon gravy over ribs and serve, passing remaining gravy alongside.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Eurecia Taylor
[email protected]I can't wait to try this recipe! It looks absolutely delicious.
Sahan Kaveesha
[email protected]I'm planning on making this dish again for my next dinner party. It's sure to be a hit.
unkown name
[email protected]This dish is a great way to use up leftover red wine. The gravy is so flavorful and the beef is incredibly tender.
joseph ongeri
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and impressive main course.
Angel Marie
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and I was able to make it without any problems.
Lindsey Bunnel!
[email protected]I made this dish for a special occasion dinner and it was a huge success. Everyone raved about how delicious it was.
Lubega Fred
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The slow braising process results in incredibly tender meat.
Hajraa Gull
[email protected]I'm not usually a fan of Swiss chard, but it was surprisingly good in this dish. The bitterness balanced out the richness of the beef and gravy.
Bernadette Muchimba
[email protected]The beef short ribs were so tender and juicy. The red wine gravy was the perfect complement, and the Swiss chard added a nice touch of bitterness.
AB_ jozeph
[email protected]I've made this recipe twice now and it's turned out perfectly both times. The instructions are easy to follow and the end result is a delicious and impressive dish.
Jasmine Thompson
[email protected]This braised beef short ribs recipe is an absolute winner! The meat was fall-off-the-bone tender and the gravy was rich and flavorful. I served it with mashed potatoes and roasted vegetables, and it was a hit with my family.