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Braised Beef Flanken Ribs with Red Wine Reduction Sauce
Created by: Howcan Team
Ingredients
- 3 lbs beef flanken ribs
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F.
- Season the beef flanken ribs with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat. Add the beef ribs and sear on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.
- Add the chopped onion, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Stir in the minced garlic and tomato paste, and cook for another 1-2 minutes.
- Pour in the red wine and beef broth, and add the thyme sprigs and bay leaves. Bring the liquid to a simmer.
- Return the beef ribs to the Dutch oven. Cover with a lid and transfer to the preheated oven. Braise for 2.5-3 hours, or until the meat is tender and falling off the bone.
- Once the beef ribs are done, remove them from the Dutch oven and set aside. Strain the braising liquid into a saucepan, discarding the solids. Skim off any excess fat from the surface.
- Place the saucepan over medium heat and simmer the braising liquid until it has reduced by half and thickened to a sauce-like consistency, about 15-20 minutes.
- Season the red wine reduction sauce with salt and pepper to taste.
- Serve the braised beef flanken ribs with the red wine reduction sauce drizzled over the top. Enjoy!
Braised Beef Flanken Ribs with red wine reduction sauce is a classic dish with a rich history. Originating in Europe, this recipe has been perfected by chefs in regions like France and Italy. The dish gained popularity for its tender, succulent ribs and flavorful red wine reduction sauce. The key to this dish is the slow braising process, allowing the meat to become incredibly tender and infused with the flavors of the sauce. Today, the best versions of this dish can be found in upscale restaurants known for their expertise in French or Italian cuisine. The most important elements are high-quality beef ribs and a robust red wine for the reduction sauce. For a unique twist, some chefs incorporate herbs like rosemary and thyme to enhance the flavors. Whether enjoyed in a fine dining establishment or homemade, this dish is a true delight for meat lovers.
200 min
4
450 calories
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