Epcot Braised Short Ribs in Cabernet
- Ready In:
- 15hrs
- Ingredients:
- 11
- Yields:
-
1 US
- Serves:
- 6
ingredients
- 1 cup dry red wine (such as Cabernet)
- 2 cups beef broth
- 3 sprigs rosemary
- 3 sprigs thyme
- 8 garlic cloves, smashed and peeled
- 3 lbs bone in beef short ribs
- 1 1⁄4 teaspoons coarse salt, divided
- 1⁄4 teaspoon ground black pepper
- 1 cup frozen pearl onions
- 1 cup sliced button mushroom
- 1 tablespoon olive oil
directions
- Heat oil in a large pan over medium-high heat. Working in batches to not crowd the pan, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate and allow them to cool.
- Combine wine, beef broth, rosemary, thyme, and garlic in a large bowl. Place short ribs in marinade and cover with plastic wrap or aluminum foil and refrigerate overnight.
- Preheat oven to 350 degrees F.
- Place ribs in the bottom of an oven-safe Dutch oven or a deep oven-safe dish.
- Add salt and pepper to marinade and stir to combine. Pour marinade over ribs. Add water, if needed, until ribs are mostly covered with liquid.
- Cover pan and roast 2 hours.
- Remove pan from oven and add pearl onions. Then return pan, uncovered, to oven and roast for 30 minutes more.
- 5 minutes before the short ribs are almost about to be pulled out of the oven. Combine mushrooms and oil in a large saute pan over high heat.
- Cook mushrooms, stirring constantly, 5 minutes or until golden brown.
- Take the short ribs out of the oven. The meat should will be very tender and sauce is slightly reduced.
- Stir mushrooms into short rib mixture and serve over bed of mashed potatoes.
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