There are few dishes that evoke true culinary comfort quite like perfectly braised beef short ribs. Imagine meat so tender it ...

These red wine short ribs in honor of Juneteenth are fall-off-the-bone delicious. IE 11 is not supported. For an optimal experience visit our site on another browser.

In pressure cooker, sear beef on sauté setting in 2 to 3 batches using olive oil as needed. Add 1/2 cup wine, onions, celery, carrot, 1/2 cup stock, thyme and rosemary in pressure cooker.

Season the short ribs with sea salt and then dredge in flour (on all sides). Shake off the excess and sear these for 2-3 minutes on each side in a dutch oven pot over medium heat with neutral oil.

The beef requires a few hours of braising, so instead of stovetop simmering, which demands a watchful eye and burner adjustments, we rely on the steady, even heat of the oven. The ribs won’t fit ...

Add the red wine vinegar. Pour liquid over the beef, cover with foil, and braise for 3 ½ hours. Allow the braised beef to cool to room temperature, then refrigerate overnight, uncovered. 3.

Chef and author Aliya LeeKong stops by the TODAY kitchen to share two delicious recipes for red wine braised short ribs and smoky spicy corn pudding. Get the recipes! More than 120 House Democrats ...

Make red wine-braised short ribs with pumpkin purée and fresh herbs for a hearty autumnal main course. Get the recipe from Alejandra Ramos.

Brasato al Barolo, or beef braised in Barolo wine, is a classic dish from Piedmont in northern Italy. Customarily, the beef is a roast that is slow-cooked, then sliced and served like a pot roast ...