Vanilla Wine Braised Short Ribs

Ingredients

  • 2 large yellow onions, sliced
  • 4 pounds beef short ribs (8 ribs)
  • salt
  • pepper
  • 1 tablespoon grape seed oil
  • 1 cup dry red wine
  • 1 teaspoon Nielsen-Massey Pure Vanilla Extract
  • 2 teaspoons sugar
  • 2 cups beef broth
  • 1 (28 fl. oz.) can diced tomatoes
  • 1 (15 fl. oz.) can tomato sauce
  • juice of 1 lime
  • 1 cinnamon stick
  • 8 cloves garlic, minced

Directions

Preheat oven to 350 degrees F. Coat a roasting pan or Dutch oven with cooking spray. Evenly place sliced yellow onions in the bottom of pan; set aside.

Generously season ribs with salt and pepper. Heat oil in a large skillet over medium-high heat. Add ribs and sear on all sides, about 2 minutes per side, then transfer to roasting pan; set aside.

In a small saucepan, add wine, vanilla extract and sugar; whisk and place over medium-high heat, reduce by half then remove from heat. In a large saucepan add beef broth; place over medium-high heat and reduce by half. Then add tomatoes, tomato sauce, lime juice, and cinnamon stick; stir to combine and remove from heat; set aside.

Pour reduced wine mixture over ribs, top with minced garlic then pour tomato mixture over ribs. Cover and place in oven. Braise until ribs are fork tender about 3-3½ hours. Turn halfway through cooking time. Serve ribs on home-style mashed potatoes and top with a spoonful of braising liquid, onions and tomatoes.

Preheat oven to 180 degrees C. Coat a roasting pan or Dutch oven with cooking spray. Evenly place sliced yellow onions in the bottom of pan; set aside.

Generously season ribs with salt and pepper. Heat oil in a large skillet over medium-high heat. Add ribs and sear on all sides, about 2 minutes per side, then transfer to roasting pan; set aside.

In a small saucepan, add wine, vanilla extract and sugar; whisk and place over medium-high heat, reduce by half then remove from heat. In a large saucepan add beef broth; place over medium-high heat and reduce by half. Then add tomatoes, tomato sauce, lime juice, and cinnamon stick; stir to combine and remove from heat; set aside.

Pour reduced wine mixture over ribs, top with minced garlic then pour tomato mixture over ribs. Cover and place in oven. Braise until ribs are fork tender about 3-3½ hours. Turn halfway through cooking time. Serve ribs on home-style mashed potatoes and top with a spoonful of braising liquid, onions and tomatoes.

  • 2 large yellow onions, sliced
  • 1810 g beef short ribs (8 ribs)
  • salt
  • pepper
  • 1 tablespoon grape seed oil
  • 240 ml dry red wine
  • 1 teaspoon Nielsen-Massey Pure Vanilla Extract
  • 2 teaspoons sugar
  • 470 ml beef broth
  • 1 (830 ml) can diced tomatoes
  • 1 (440 ml) can tomato sauce
  • juice of 1 lime
  • 1 cinnamon stick
  • 8 cloves garlic, minced

Directions

Preheat oven to 350 degrees F. Coat a roasting pan or Dutch oven with cooking spray. Evenly place sliced yellow onions in the bottom of pan; set aside.

Generously season ribs with salt and pepper. Heat oil in a large skillet over medium-high heat. Add ribs and sear on all sides, about 2 minutes per side, then transfer to roasting pan; set aside.

In a small saucepan, add wine, vanilla extract and sugar; whisk and place over medium-high heat, reduce by half then remove from heat. In a large saucepan add beef broth; place over medium-high heat and reduce by half. Then add tomatoes, tomato sauce, lime juice, and cinnamon stick; stir to combine and remove from heat; set aside.

Pour reduced wine mixture over ribs, top with minced garlic then pour tomato mixture over ribs. Cover and place in oven. Braise until ribs are fork tender about 3-3½ hours. Turn halfway through cooking time. Serve ribs on home-style mashed potatoes and top with a spoonful of braising liquid, onions and tomatoes.

Preheat oven to 180 degrees C. Coat a roasting pan or Dutch oven with cooking spray. Evenly place sliced yellow onions in the bottom of pan; set aside.

Generously season ribs with salt and pepper. Heat oil in a large skillet over medium-high heat. Add ribs and sear on all sides, about 2 minutes per side, then transfer to roasting pan; set aside.

In a small saucepan, add wine, vanilla extract and sugar; whisk and place over medium-high heat, reduce by half then remove from heat. In a large saucepan add beef broth; place over medium-high heat and reduce by half. Then add tomatoes, tomato sauce, lime juice, and cinnamon stick; stir to combine and remove from heat; set aside.

Pour reduced wine mixture over ribs, top with minced garlic then pour tomato mixture over ribs. Cover and place in oven. Braise until ribs are fork tender about 3-3½ hours. Turn halfway through cooking time. Serve ribs on home-style mashed potatoes and top with a spoonful of braising liquid, onions and tomatoes.

  • 5 minprep

  • 3.15 hrscook

  • 4servings

This Recipe Uses

Pure Vanilla Extract 4 oz

Pure Vanilla Extract