It’s Christmas and you’ve invited friends over for a party. Want to cook up a warm and hearty dish for everyone? This red wine braised beef ribs recipe won’t disappoint! The combination of rich flavors from the beef ribs and red wine is perfect for warming up in the winter.
And it’s super easy to make! Even a beginner can cook restaurant-quality dishes with this recipe. You can even prepare it the night before the party, let it rest overnight, and then just reheat it before the party. It’s super convenient!
紅酒炆牛肋肉 Red Wine Braised Beef Ribs
We had this as a dish for daily meal for two and it was a perfect dish to serve with rice. It was super satisfying.
Ingredients: one package of beef ribs, 250ml of red wine, one onion, three tomatoes, one carrot, thyme, bay leaves, cinnamon, one small can of tomato paste, some tomato sauce
Basic prep work for braising meat – scalding it in boiling water.
Wait until the foam appears on the surface and then take out the meat
Rinse it clean
Slice and set aside for later use.
The meat will shrink after braising, so slice it a bit larger.
While the water is boiling, wash and slice the rest of the ingredients
Put them in a cast iron pot, add the red wine, three tablespoons of tomato paste and tomato sauce each
Add the beef ribs and then add water until it covers all of the ingredients
Bring the water to a boil over high heat, then reduce to a low heat and braise for 45 minutes. Cover the lid and turn off the heat, then rest for 15 minutes
Repeat the braising and resting process twice, and it will become the state shown in the picture
Remove the excess oil and sediment, then taste and season as needed. If it’s not flavorful enough, you can add some oyster sauce
For a thicker soup, you can add flour.
We put the flour in a bowl, then spoon out a small amount of soup and mix it with the flour until it’s fully incorporated, then add it to the soup to thicken it
We braised the beef the night before and ate it the next day. The flavor was even better after resting overnight, and the beef ribs were very tender and flavorful. Just thinking about it makes me drool!
Don’t discard the red wine sauce from the braised beef. Use it to make a rich and flavorful sauce for pasta. The sauce absorbs the essence of the beef and adds depth to the pasta dish. It’s super delicious!
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