Easiest Way to Make Favorite Red Wine Braised Beef

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The ingredients needed to make Red Wine Braised Beef:

1. Get 3 lb Boneless beef blade roast
2. Prepare 1/4 cup olive oil
3. Take 3 shallots
4. Prepare 2 tsp Juniper berries, crushed
5. Prepare 1/2 tsp cracked black pepper
6. Get 1/4 tsp ground nutmeg
7. Take 2 tbsp AP flour
8. Get 2 cup Dry Red Wine
9. Take 2 cup veal or beef stock
10. Make ready 1 tbsp ketchup
11. Get 4 large carrots, diced
12. Prepare 1/4 lb pancetta, diced
13. Get 1 tbsp honey
14. Take 1 salt and pepper, to taste

Bring to a boil, cover, then place pot in oven. You've got braised beef roast, carrots, onions, garlic, and seasonings braised in some good 'ol beef broth and red wine (don't want to use wine just sub extra beef broth). This is the comfort food that your soul craves. You can store the leftovers in the same pot in the fridge- so possibly hardly any cleanup for tonight's meal.

Steps to make Red Wine Braised Beef:

1. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
2. In a large ovenproof skillet, brown meat in half the oil. Season with salt and pepper on both sides. Set meat on a plate. In the same skillet, soften shallots with spices in remaining oil (30 ml/2 tablespoons). Sprinkle with flour and mix well. Deglaze with wine. Bring to a boil, whisking constantly.
3. Return meat to the skillet. Add half the veal stock and ketchup. Bring to a boil. Cover and roast in the oven for 3 hours. Turn meat over three or four times during cooking and baste with remaining veal stock.
4. Add carrots and pancetta around roast. Continue cooking, always covered, for about 1 hour or until meat is fork tender and vegetables are cooked.
5. To give a nice crust to braised meat, move the rack to the highest position of the oven. Set the oven to broil. Drain meat and place on a baking sheet. Keep sauce and toppings warm. Brush top of the roast with honey. Broil for about 3 minutes or until surface starts to brown.
6. Serve meat with toppings and drizzle with sauce. Serve with barley.
7. For perfectly braised meat, don’t completely submerge meat in liquid. Instead, add liquid halfway up meat for a tastier and more concentrated sauce.

This is the comfort food that your soul craves. You can store the leftovers in the same pot in the fridge- so possibly hardly any cleanup for tonight's meal. The most tender and succulent fall apart beef you will ever have, you'd pay top dollar at fine dining restaurants for a plate of these Braised Beef Short Ribs. Cooked long and slow in a rich red wine sauce, these beef ribs are easy enough for midweek, and most definitely impressive enough for company. Beef roast braised in red wine, with pancetta, onions, carrots, celery, tomato, and garlic.

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