Red Wine Braised Shortribs - Fantastic tender beef in a lovely sauce!
This is some of the best I can get served!
Ingredients
Red Wine Braised Shortribs
- 1 kg shortribs (one bone per person)
- 3 dl red wine
- 4 dl beef broth
- 2 pcs onion
- 2 pcs carrots
- 4 clove garlic
- 3 pcs bay leaf
- Fresh oregano / thyme
- salt and pepper
- butter for frying
Mashed potatoes with baked garlic
- 1 kg potatoes
- 2 dl whipping cream
- 100 gram butter
- 1 whole garlic
- 2 tbsp finely chopped herbs
- salt
Braising meat is really a chef's expression, but don't worry! This food cooks itself in the oven. Short ribs are beef breast with bones on. The meat is very tasty, but requires time to be tender and good. Then the "braiser" method fits perfectly. The meat is fried quickly on high heat and is placed in the oven together with red wine and vegetables for a long time. The result is some of the best I can get served. If you have not tried this before, it is really recommended. Today served with my mashed potatoes with baked garlic. The combination is magical! The power becomes a lovely sauce.
Step 1
Start by cutting off the fat and scenes on both sides of the piece of meat. Divide into pieces between the legs. Season with plenty of salt and pepper and fry quickly on high heat in a pan. Transfer to a plate.
Step 2
Roughly cut the vegetables and place in the same pan as you fried the meat. Bake for a few minutes and pour over red wine. When the red wine has almost boiled away, add the beef broth, herbs and spices. Put the meat back in the pan and make sure that about half of the meat is covered by broth.
Step 3
Put on the lid and put in a preheated oven at 140 degrees. Leave for 3-4 hours.
Step 4
Peel the potatoes and cut into pieces. Boil tender in unsalted water. Put some oil on a whole garlic and bake in the oven with the meat for 1-2 hours.
Step 5
When the potatoes are tender, pour off the water and add baked garlic, butter, cream and spices. Mash together and you have a delicious mashed potato ready.
Step 6
When the meat is done in the oven, pick the meat out and place on a plate. Cover with plastic wrap and strain the broth into a saucepan. Cook the sauce for 10-15 minutes on high heat until half is gone. Then the taste will intensify and the sauce will thicken. Place mashed potatoes on a plate. Place the meat on top and pour over some of the good sauce. Feel free to garnish with some fresh herbs. Good luck.
