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Daniel Boulud’s Famous Beef Short Ribs Recipe with Red Wine Reduction Sauce Is this the PERFECT Valentine’s Day Dinner or No?! 💖 All recipes on www.ameliaisnotachef.com Ingredients: Short Ribs * 3 bottles dry red wine * 2 tablespoons sunflower oil/canola oil/ vegetable oil * 10-12 short ribs, trimmed of excess fat * Salt and crushed black peppercorns * Flour, for dredging * 8 large shallots, peeled, minced * 3 medium-sized carrots, peeled, sliced thinly * 3 ribs of celery, sliced thinly * 2 medium-sized leek (white and light-green parts), washed and dried, sliced thinly * 10 cloves of garlic, peeled, chopped * 6 sprigs flat-leaf parsley * 3 bay leaves * 3 thyme sprigs * 3 tablespoons tomato paste * 3 quarts beef broth * Freshly ground white pepper Shortened Instructions (Longer on my website): * Pour wine into a saucepan, heat until hot, then ignite. Let flames die, boil until reduced by half, remove from heat. * Center oven rack, preheat to 350°F. * Heat oil in a large, oven-safe pot. Season ribs with salt and pepper, dust with flour. Sear ribs 4-5 minutes per side until browned, set aside. * With pot on medium heat, add vegetables and herbs, sauté until slightly browned, about 5-7 minutes. Stir in tomato paste, cook 1 minute more. * Add ribs back to pot, pour in reduced wine and beef broth, bring to boil. Cover and braise in oven for 2½ hours or until tender, skimming fat every 30 minutes. Or, cool overnight to remove fat easily. * Reheat ribs if cooled. Remove ribs, keep warm. Strain broth, discarding solids. Reduce remaining liquid to about 1 quart, season with salt and pepper. #danielboulud #beefshortribs #shortribs #redwine #redwinereduction #DinnerIdeas #beefrecipes #grits #valentinesdaydinner #valentinesdayrecipes #ValentinesDay

Daniel Boulud’s Famous Beef Short Ribs Recipe with Red Wine Reduction Sauce Is this the PERFECT Valentine’s Day Dinner or No?! 💖 All recipes on www.ameliaisnotachef.com Ingredients: Short Ribs * 3 bottles dry red wine * 2 tablespoons sunflower oil/canola oil/ vegetable oil * 10-12 short ribs, trimmed of excess fat * Salt and crushed black peppercorns * Flour, for dredging * 8 large shallots, peeled, minced * 3 medium-sized carrots, peeled, sliced thinly * 3 ribs of celery, sliced thinly * 2 medium-sized leek (white and light-green parts), washed and dried, sliced thinly * 10 cloves of garlic, peeled, chopped * 6 sprigs flat-leaf parsley * 3 bay leaves * 3 thyme sprigs * 3 tablespoons tomato paste * 3 quarts beef broth * Freshly ground white pepper Shortened Instructions (Longer on my website): * Pour wine into a saucepan, heat until hot, then ignite. Let flames die, boil until reduced by half, remove from heat. * Center oven rack, preheat to 350°F. * Heat oil in a large, oven-safe pot. Season ribs with salt and pepper, dust with flour. Sear ribs 4-5 minutes per side until browned, set aside. * With pot on medium heat, add vegetables and herbs, sauté until slightly browned, about 5-7 minutes. Stir in tomato paste, cook 1 minute more. * Add ribs back to pot, pour in reduced wine and beef broth, bring to boil. Cover and braise in oven for 2½ hours or until tender, skimming fat every 30 minutes. Or, cool overnight to remove fat easily. * Reheat ribs if cooled. Remove ribs, keep warm. Strain broth, discarding solids. Reduce remaining liquid to about 1 quart, season with salt and pepper. #danielboulud #beefshortribs #shortribs #redwine #redwinereduction #DinnerIdeas #beefrecipes #grits #valentinesdaydinner #valentinesdayrecipes #ValentinesDay

#mobile #alabama #dinner #wheretoeat #noja #restaurant #redwinereduction @7blended

#mobile #alabama #dinner #wheretoeat #noja #restaurant #redwinereduction @7blended

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