Cooking Recipe With Red Wine. While we enjoy a good glass of Burgundy with a home-cooked dinner, we also understand that red wine is useful for more than just drinking. If you find yourself with leftover wine, do not even throw it away! Rich stews, incredible sauces, and even desserts can all benefit from a splash of Burgundy, Pinot Noir, or whatever red wine you have on hand.
Any standard red wine can be used to tenderize meat, deglaze a pan, or add flavor and depth to a dish. So crack a bottle of your fav style and begin to work on one (or more) of this delectable recipe idea.
Cooking Recipe With Red Wine – Mushroom Short Ribs with Spring Vegetables
Chef Rory Herrmann of Bouchon in Beverly Hills soaks beef short ribs as well as vegetables in red wine overnight to layer the flavors in this meal, then uses the marinade inside the braise as well. The addition of spring vegetables helps to brighten up the rich stew. Chef Rory Herrmann layers flavors in this dish by marinating beef short ribs as well as vegetables in red wine overnight, then using the marinade in the braise. The addition of spring vegetables helps to lighten the rich stew.
- 1750 mL bottle of dry red wine
- 1 leek, medium
1 medium onion (coarsely chopped)
- two carrots (coarsely chopped)
- 3 cloves garlic (smashed)
- 10 sprigs parsley
- 2 sprigs thyme
- two bay leaves
- 8 bone-in beef short ribs
- 2 tbsp of vegetable oil
- chopped fresh black pepper and salt
- Flour for all purposes (for dusting)
- 2 cups chicken stock or broth (low sodium)
- 2 cups beef stock or broth (low sodium)
Vegetables and sauce
- 2 tbsp of vegetable oil
- 12-pound shiitake mushrooms (caps sliced 1/4 inch thick, stems removed)
- Ground black pepper and salt
- 2 shallots, large (thinly sliced)
- 2 teaspoons fresh thyme
- 1 clove garlic (minced)
- 1/2 cup red wine, dry
- 2 tbsp flat-leaf parsley, chopped
- 20 pearl onions, red
- four medium turnips
- 2 carrots, medium
- 12 small fingerling potatoes (scrubbed)
Directions of this Cooking Recipe With Red Wine
Combine the wine, leeks, onions, carrots, garlic, parsley, thyme, and bay leaves in a large mixing bowl. Pour half of the seasoning into each of the 2 big resealable plastic bags with the short ribs. Seal the bags, place them on a baking sheet, and place them in the refrigerator overnight.
Preheat the oven to 300 degrees. Remove the marinated short ribs from the pan and gently tap dry with paper towels. Remove the veggies from the marinade with a slotted spoon.
Heat the vegetable oil in a large skillet. Season the short ribs with both salt and pepper, then dust with flour and shake off excess. Cook until the ribs are browned as well as crusty, about 3 mins per side, in a skillet over medium-high heat. Put the ribs in a large roasting pan. Continue with the residual ribs, reducing the heat if they become too dark.
Cook the vegetables in the skillet over fairly high heat for 4 minutes, or until they begin to brown; hand them over to the roasting pan. Bring the marinade to a boil in the skillet, skimming the surface.
Take the ribs out of the roasting pan. Skim off the fat from the braising liquid. Remove the vegetables.
Heat the oil in a medium saucepan. Season the shiitake mushrooms with salt and pepper. Cook, covered, over medium heat for 5 minutes, stirring occasionally, until browned. Cook, stirring occasionally until the shallots and thyme are softened, about 4 mins. Cook until the garlic is fragrant, about 1 minute. Boil the wine over high heat for 2 minutes, or until lowered to 3 tablespoons. Add the skimmed braising liquid and cook for 5 minutes over medium-high heat; season with salt and pepper. Stir in the parsley (2 tablespoons).
Preheat the oven to 350 degrees Fahrenheit. Cook the vegetables completely differently in a medium skillet of boiling salted water until tender: The onions take 3 minutes, the turnips 4 minutes, the carrots 5 minutes, and the potatoes 12 minutes. The onions should be peeled and trimmed. Cut the potatoes in half lengthwise.
Return the rib meat to the roasting pan after removing the bones. Pour the sauce over the cooked vegetables. Cover with foil as well as bake for about 15 mins, or until thoroughly heated. Serve the stew in shallow bowls with parsley on top.
Read more: 5 Quick Breakfast Food Ideas For Kids
Prepare Ahead of Time
The braised short ribs can be stored in the cooking water with the mushrooms in the refrigerator for up to 3 days. The blanched spring veggies can be stored separately from the short ribs in the refrigerator overnight.
The bottom line
This Cooking Recipe With Red Wine can take time to make but I am sure that it is worthy. I hope that you will be successful with this recipe. Let us know in the comment box if you already make it and do not forget to show us your result!