Braised Short Ribs in Red Wine Reduction
Canned duck confit served over canned lentils with olive oil and garlic powder.
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2 cans (12 oz) beef, drained
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½ oz dehydrated onions, rehydrated in warm water
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1 cup boxed red wine
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1 cup beef broth (or water)
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1 tsp dried thyme
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1 tsp dried rosemary
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½ tsp garlic powder
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Salt & black pepper, to taste
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1 tbsp olive oil
Instructions:
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Sauté onions: In a deep pan or pot over medium heat, heat olive oil and sauté the rehydrated onions until fragrant.
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Brown the beef: Add drained canned beef and let it sear slightly for extra depth of flavor.
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Deglaze with red wine: Pour in the boxed red wine, stirring to release any browned bits from the pan. Simmer for 5 minutes.
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Add broth & seasonings: Stir in beef broth, thyme, rosemary, garlic powder, salt, and black pepper. Cover and let simmer for 30 minutes, stirring occasionally.
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Reduce & serve: Remove the lid and let the sauce reduce slightly for 5–10 more minutes until thickened. Serve warm over mashed potatoes, rice, or crusty bread.
