This is an automated archive made by the Lemmit Bot.
The original was posted on /r/askculinary by /u/cruzin_n_radioactive on 2023-08-24 23:00:50.
is the recipe I used, and I halved it.
I’ve always felt pretty ‘meh’ about roasted beef (I grew up on the midwest american top round roast with salt/pepper, carrots and potatoes baked to death). Several people recommended red wine braised short ribs so, when I saw short ribs on sale, I said why not. I pulled up this recipe because it had decent reviews.
Holy cow (pun only half intended). I’m slightly obsessed with this recipe and have made it twice now.
However, I NEED more of the beefy-wine sauce/gravy. Ho would I make more, so that it tastes reasonably like the meat? I’d like to serve the rest of it over noodles so I’d like it to be quite “saucy” if that makes any sense.
Once you cook the ribs that pan you cooked it on or in, dump the fats and oils into the gravy. Off to the races.
