How To Prepare Beef Short Ribs In Burgundy Sauce?

Product(s):

US Certified (USDA) Premium Black Angus Short Rib Cubes

US Certified (USDA) Premium Black Angus Short Rib Cubes | Buy 9 Get 1 Free

US Certified (USDA) Premium Black Angus Short Ribs Primal Cut

Preparation Time: 35mins Cooking Time: 120 mins Serving: 6

Ingredients:

• 3 pounds bone-in beef short ribs
• 3 tablespoons butter
• 1 large sweet onion, halved and sliced
• 2 celery ribs, thinly sliced
• 1 medium carrot, thinly sliced
• 1 garlic clove, minced
• Dash dried thyme
• 2 tablespoons all-purpose flour
• 1 cup water
• 1 cup dry red wine or beef broth
• 1 beef bouillon cube or 1 teaspoon beef bouillon granules
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon browning sauce, optional
• 1/8 teaspoon pepper

Instructions:

1. Preheat oven to 450°. Place short ribs on a rack in a shallow roasting pan. Roast 30-40 minutes or until browned, turning once.
2. Meanwhile, in a Dutch oven, heat butter over medium heat. Add onion, celery and carrot; cook and stir until tender, 10-12 minutes. Add garlic and thyme; cook 1 minute longer. Stir in flour until blended; gradually stir in water and wine. Add bouillon and parsley, stirring to dissolve bouillon.
3. Transfer ribs to Dutch oven; bring to a boil. Reduce heat; simmer, covered, 2 to 2-1/2 hours or until meat is tender.
4. Remove short ribs; keep warm. Skim fat from sauce; stir in remaining ingredients. Serve with ribs.

Posted by Aussie Meat and for this fabulous recipe, we thank Judy Batson from Taste of Home for the recipe, link is https://www.tasteofhome.com/recipes/beef-short-ribs-in-burgundy-sauce/