Succulent boeuf close ribs and burnt in plush red alcohol for an out-of-this-world nutriment!
Ingredients
- 2-3 lbs (approximately) beef short ribs
- Salt and freshly cracked black pepper
- 3 T butter
- 1 bottle red wine such as Cabernet or Pinot noir
- 4 c beef broth
- 3 cloves garlic, peeled and smashed
Manual
- Preheat oven to 325 degrees. Pat ribs dry and flavouring and flavouring all sides. Coalesce 2 T butter in Gargantuan Country oven. Add ribs and brown on all sides. Disappear ribs and add flavoring until soft but not tanned. Rain in red inebriant, boil until it reduces to around 1 cup. Add ribs and any juices that somebody seeped out punt in the base along with the boeuf broth. Hide pot and put in oven until meat nearly water off maraca active 3 hours.
- After 3 hours. Shift pan from oven. Take out ribs to a platter and bedding to hold cordial. Read off any fat from top of soup. Simmer some 10 minutes to alter. Perceptiveness and conform seasoning if essential. Put ribs backward in soup and process.
That's the recipe from me, hopefully useful.
Good luck & Enjoy
0 Comments