Ingredients with Measurements:
- 4 lbs beef short ribs
- 1 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 cup Saguer wine
- 1 cup beef broth
- 2 tbsp tomato paste
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 2 bay leaves
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Heat olive oil in a Dutch oven over medium-high heat.
3. Season short ribs with salt and pepper, then sear them in the pot until browned on all sides. Remove from pot and set aside.
4. Add diced onion and minced garlic to the pot and sauté until softened, about 5 minutes.
5. Add Saguer wine, beef broth, tomato paste, brown sugar, soy sauce, and bay leaves to the pot. Stir to combine.
6. Return the short ribs to the pot, making sure they are submerged in the liquid.
7. Cover the pot with a lid and transfer to the preheated oven.
8. Bake for 3-4 hours, or until the meat is tender and falling off the bone.
9. Remove the pot from the oven and let it cool for a few minutes.
10. Use tongs to remove the short ribs from the pot and set them on a serving platter.
11. Skim any excess fat from the surface of the braising liquid and discard the bay leaves.
12. Pour the remaining liquid over the short ribs.
13. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 3-4 hours
Temperature:
Oven temperature: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 600
Fat per serving: 40g
Carbohydrates per serving: 10g
Protein per serving: 50g
Substitutions for ingredients:
- If Saguer wine is not available, you can use any dry red wine.
- Beef broth can be substituted with chicken or vegetable broth.
- Brown sugar can be substituted with honey or maple syrup.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add chopped carrots, celery, and potatoes to the pot for a complete one-pot meal.
- Use pork ribs instead of beef ribs for a different flavor.
- Add a tablespoon of smoked paprika for a smoky flavor.
Tips and tricks:
- Make sure to sear the short ribs well to develop a rich flavor.
- Use a heavy-bottomed pot or Dutch oven to ensure even cooking.
- Let the short ribs rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store leftover short ribs in an airtight container in the refrigerator for up to 3 days.
- Freeze leftover short ribs in an airtight container for up to 3 months.
Reheating instructions:
- Reheat leftover short ribs in the oven at 350°F for 10-15 minutes, or until heated through.
- Alternatively, reheat in the microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve short ribs on a bed of mashed potatoes or polenta.
- Garnish with chopped parsley or green onions.
Pairings:
- Serve with a side of roasted vegetables, such as Brussels sprouts or carrots.
- Pair with a glass of Saguer wine or a bold red wine, such as Cabernet Sauvignon.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Polenta
- Crusty bread
Troubleshooting advice:
- If the braising liquid is too thin, simmer it on the stove until it thickens.
- If the short ribs are tough, they may need to cook for longer.
Food safety advice:
- Make sure to cook short ribs to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftover short ribs in the refrigerator or freezer promptly to prevent bacterial growth.
Food history:
- Saguer wine is a type of red wine from the Saguer region of France.
- Braising is a cooking technique that involves cooking meat in liquid over low heat for a long period of time.
Flavor profiles:
- Saguer-Braised Short Ribs are rich, savory, and slightly sweet.
Serving suggestions:
- Serve Saguer-Braised Short Ribs as a main course for a special occasion or dinner party.
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