Cabernet Braised Beef Ribs and Red Cabbage

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=ohAI92XFNe4

This dish is made with a French style of cooking called braising. Braising requires a seared meat and a braising liquid. What braising does is break down those tough ligaments and tough pieces of meat and makes them so tender they fall off the bone, making it a delicious and tender comfort food. • For this recipe you will need: • Cabernet wine (for you to drink and use as a braising liquid) • Beef Ribs (I prefer bone in) • Red Cabbage • Salt and pepper • Optional: • Flour to dredge the ribs before searing (makes for a thicker sauce) • Fresh Thyme for that earthy flavor • Instructions: (if braising in oven, preheat to 350°F) • Start by salting and adding pepper to your ribs. In a hot pan, sear the meat on all sides. Remove ribs from pan and pour in some wine to deglaze it (use the wine to clean all the little bits of meat from the bottom of the pan, also known as fond). Once deglazed add the shredded cabbage to the wine. If you have thyme, add it now. After you have put enough cabbage to make a nice little bed, add the ribs back in the pan. Make sure you have enough braising liquid to cover at minimum 1/2 to 3/4 of the meat. Cover with foil. Of cooking in oven, put oven safe pan in the oven. If cooking on stove top, turn the burner to a medium low. All stoves are different so to tell you a time would be wrong of me. My suggestion is check it in 45 minutes of cooking, of meat is falling apart its done, if not, continue to cook until meat falls off the bone. • I hope you enjoyed this episode as much as I enjoyed cooking it! • Thanks for watching! • ------------------------------------------------------------- • STAY IN TOUCH! • ------------------------------------------------------------- • Facebook: / smokenacesbbq • Instagram: https://instagram.com/smoke_n_aces?ig...

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