Gold Nugget red wine short ribs - KMSP-TV

Gold Nugget red wine short ribs

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Serves 4

4 English cut beef short ribs

2 cups full bodied red wine

1 cup diced carrots

1 cup diced celery

1 cup diced onions

5 cups beef stock

2 thyme sprigs

*Stroganoff Sauce*

3 tbsp unsalted butter

3 Shallots

8 ounces fresh crimini mushrooms

Reduced Stock

1 ½ cup heavy cream

½ cup sour cream

2 sprigs fresh dill

½ lb Egg Noodles Cooked


Make the Short Ribs

Preheat oven to 325 degrees

Heat a large sauté pan over medium-high heat. Add Ribs and brown on all sides. Depending on the size of your pan you can do them one at a time or how they fit.

Remove ribs and set aside. Deglaze pan with ½ of the wine. Put diced carrots, celery, onions, all of the wine, the ribs, beef stock, and the thyme into a Dutch oven or an oven roasting pan. Cover and put into the oven for about 3 hours until very tender.

Carefully remove ribs and set aside. Strain stock and discard the rest.

Put the stock into a stock pot and reduce to 1/3

When the Ribs have cooled cut into desired size, set aside.

In a large skillet over medium to high heat, add 1 tbsp butter. Once butter has melted add shallots and mushrooms, sauté for a few minutes until shallots are translucent. Add stock from ribs and heavy cream, cook for about ten minutes until reduced to 1/3. Add Short ribs into the sauce, and salt and pepper to taste. Turn down heat and stir in sour cream, just before you serve. Serve over warm cooked noodles.

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