Best 3 Red Wine Braised Short Ribs With Cashew Cauliflower Mash Recipe By Tasty Recipes

Indulge in the tantalizing flavors of Red Wine Braised Short Ribs, where tender beef short ribs are slow-cooked in a rich and flavorful red wine sauce, until fall-off-the-bone tender. This hearty dish is elevated with a creamy and nutty Cashew Cauliflower Mash, a healthier alternative to mashed potatoes, made with roasted cauliflower, cashews, and Parmesan cheese. The article also includes an intriguing recipe for a tangy and refreshing Carrot and Fennel Slaw, featuring a vibrant combination of shredded carrots, fennel, red onion, and a zesty dressing. Additionally, discover the secrets behind a perfectly executed Roasted Garlic Parmesan Green Beans recipe, where crisp green beans are roasted with garlic, Parmesan cheese, and a hint of lemon zest for an irresistible side dish.

Check out the recipes below so you can choose the best recipe for yourself!

CABERNET-BRAISED SHORT RIBS RECIPE BY TASTY

Cabernet-braised Short Ribs Recipe by Tasty image

Here's what you need: large beef short ribs, celery, medium carrots, medium leek, garlic, bay leaf, fresh thyme, whole black pepper, all-purpose flour, salt, pepper, cabernet sauvignon, olive oil, tomato paste, unsalted beef broth, mashed potato, italian parsley

Provided by Jody Duits

Categories Dinner

Yield 6 servings

Number Of Ingredients 17

Ingredients

6 large beef short ribs, trimmed of excess fat
2 stalks celery, trimmed and cut into 1-inch (2 cm) pieces
2 medium carrots, peeled, trimmed, and cut into 1-inch (2 cm) pieces
1 medium leek, white and light-green parts only, split lengthwise, thoroughly rinsed, and coarsely chopped
6 cloves garlic, peeled
1 bay leaf
4 sprigs fresh thyme
whole black pepper, to taste
2 tablespoons all-purpose flour
salt, to taste
pepper, to taste
1 bottle cabernet sauvignon
2 tablespoons olive oil
2 tablespoons tomato paste
2 qt unsalted beef broth, or chicken broth
mashed potato
italian parsley, chopped

Steps:

In a large bowl, add the short ribs, all vegetables, herbs and black pepper to taste for the marinade. Add the wine to cover.
Marinate at least 6 hours in the fridge.
Remove the meat from the marinade and pat dry with a towel or paper towel.
Strain the veggies from the wine. Reserve both the wine and veggies for later.
Season the meat with a generous amount of salt and pepper. Coat each side with flour and set aside.
In a large ovenproof pot, heat the olive oil over medium-high heat on the stovetop.
Preheat the oven to 350F˚(180C˚).
When the oil begins smoking, carefully slip ribs into the pot and sear until well-browned, 4 to 5 minutes per side. Transfer ribs to plate.
In the same pot, sauté the veggies from the marinade until lightly caramelized and browned, 5 to 7 minutes.
Add the wine in the pot, stirring to deglaze. Add tomato paste and stir to dissolve. Bring the liquid to a boil so the alcohol from the wine evaporates.
Add beef broth and bring it back to a boil. Add the ribs back to your pot. Spoon the liquid over the ribs to coat them.
Cover the pot and transfer to the middle rack of your oven.
Bake until meat is tender enough to be pierced easily with fork, about 2½ hours, opening the oven every 30 minutes and carefully skimming the fat from surface.
Serve with mashed potatoes, or another side of your choice, and garnish with chopped parsley on top.
Enjoy!

Nutrition Facts : Calories 817 calories, Carbohydrate 81 grams, Fat 30 grams, Fiber 1 gram, Protein 33 grams, Sugar 19 grams

RED WINE BRAISED SHORT RIBS

Red Wine Braised Short Ribs image

Provided by Claire Robinson

Categories main-dish

Time 3h35m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 English cut beef short ribs, trimmed (roughly 8 ounces each)
Kosher salt and freshly cracked black pepper
3 tablespoons unsalted butter, divided
1 bottle full bodied red wine, such as Cabernet
4 cups low-sodium vegetable stock
4 cloves garlic, peeled and smashed

Steps:

Preheat oven to 325 degrees F.
Pat ribs dry with paper towels and season with salt and pepper on all sides.
Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.
Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.

GARLIC BRAISED SHORT RIBS WITH RED WINE

Garlic Braised Short Ribs With Red Wine image

If you weren't already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that's your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.

Provided by Alison Roman

Categories meat, soups and stews, main course

Time 4h30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
5 pounds bone-in short ribs, at least 1 1/2 inches thick
Kosher salt and freshly ground pepper
2 large heads garlic, halved crosswise
1 medium onion (about 10 ounces), chopped
4 ribs celery (about 8 ounces, chopped
2 medium carrots (about 6 ounces), chopped
3 tablespoons tomato paste
2 cups dry red wine (about half a bottle)
2 cups beef stock or bone broth (use beef bouillon dissolved in water if unavailable; chicken stock will work in a pinch), plus more as needed
4 sprigs thyme
1 cup parsley, coarsely chopped
1/2 cup finely chopped chives
1 tablespoon finely grated lemon zest

Steps:

Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

Tips:

Choose the right cut of beef: Short ribs are a great choice for braising because they have a lot of connective tissue that breaks down and becomes tender when cooked slowly. You can also use chuck roast, brisket, or oxtail.
Brown the meat before braising: Browning the meat before braising helps to develop flavor and color. You can brown the meat in a Dutch oven or a large skillet over medium-high heat.
Use a good quality red wine: The red wine you use in the braising liquid will impart flavor to the meat, so it's important to choose a wine that you like the taste of. A dry red wine, such as a Cabernet Sauvignon or Merlot, is a good choice.
Add vegetables and herbs to the braising liquid: Vegetables and herbs will add flavor and complexity to the braising liquid. Some good options include carrots, celery, onions, garlic, thyme, and bay leaves.
Cook the meat low and slow: Braising is a low and slow cooking method that allows the meat to become tender and flavorful. Cook the meat for at least 2 hours, or until it is fall-off-the-bone tender.
Serve the short ribs with a flavorful sauce: The braising liquid makes a delicious sauce that can be served over the short ribs. You can also thicken the sauce with a cornstarch slurry or a roux.

Conclusion:

Red wine braised short ribs is a classic dish that is perfect for a special occasion or a weeknight meal. The short ribs are braised in a flavorful red wine sauce until they are fall-off-the-bone tender. The cashew cauliflower mash is a creamy and delicious side dish that is a perfect complement to the short ribs. This dish is sure to impress your family and friends.