紅酒燴牛肋骨 Braised Beef Ribs in Red Wine **字幕 CC Eng. Sub**

🟢材料：
牛肋骨 - 1.2 公斤
紅酒 - 750 毫升
蕃茄 - 600 克
甘筍 - 100 克
西芹 - 50 克
蒜頭 - 3 瓣
迷迭香 - 適量
油浸蕃茄乾 - 50 克
蕃茄膏 - 1 湯匙
月桂葉 - 2 片
雞/牛高湯粒 - 1 粒
黑胡椒、糖、鹽、麵粉 適量

🟢做法：
1️⃣ 牛肋骨洗淨吸乾水，撒上少許麵粉，煎至金黃色，取出備用。
2️⃣ 在同一煎鍋中，下蒜頭和油浸蕃茄乾爆香，加入切碎的蕃茄、甘筍和西芹，繼續翻炒，加入蕃茄膏、月桂葉、黑胡椒、糖和高湯粒，將牛肋骨放回鍋中，加入迷迭香和700毫升紅酒(剩餘50 毫升差不多煮好才加入)。
3️⃣ 將鍋蓋蓋上，小火炆煮約 1 小時，中途把牛肋骨翻轉。
4️⃣ 加入適量鹽調味及收汁，汁收至理想濃度時，加入剩餘的紅酒即可出鍋。

🟢Ingredients:
Beef Ribs - 1.2 kg
Red Wine - 750 ml
Tomatoes - 600 g
Carrot - 100 g
Celery - 50 g
Garlic - 3 cloves
Rosemary - to taste
Sun-Dried Tomatoes in Oil - 50 g
Tomato Puree - 1 tablespoon
Bay Leaves - 2 leaves
Chicken/Beef Stock Cube - 1 cube
Black Pepper, Sugar, Salt, Flour - to taste

🟢Cooking Directions:
1️⃣ Wash the beef ribs and pat them dry. Sprinkle with a little flour. Pan-fry until golden brown, then set aside.
2️⃣ In the same pan, sauté the garlic and sun-dried tomatoes. Add chopped tomatoes, carrot, and celery. Continue to stir-fry. Add tomato puree, bay leaves, black pepper, sugar, and stock cube. Return the beef ribs to the pan, add rosemary and 700 ml of red wine (keep the remaining 50 ml aside until almost done before adding it in).
3️⃣ Cover the pan and simmer over low heat for about 1 hour, flipping the beef ribs halfway through.
4️⃣ Season with salt to taste and reduce the sauce. Once the sauce reaches the desired consistency, add the remaining red wine.

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