Feast like a Viking with blood-red meats, fire-grilled wings, and hearty cuts carved with precision.

Bloody Beef Ribs with Red Wine Glaze, looks dramatic, tastes incredible.

Serves 4–6 | Prep: 20 min | Cook: 3–4 hours

Ingredients

For the ribs:

1. 2 kg (4–5 lbs) beef short ribs

2. Salt & freshly ground black pepper

3. 2 tbsp olive oil

4. 1 large onion, chopped

5. 3 cloves garlic, smashed

6. 2 carrots, chopped

7. 2 celery sticks, chopped

8. 500 ml (2 cups) red wine

9. 500 ml (2 cups) beef stock

10. 2 tbsp tomato paste

11. 2 tsp smoked paprika

For the glaze:

1. 100 ml (½ cup) beet juice (fresh or store-bought)

2. 1 tbsp balsamic vinegar

3. 1 tsp honey

4. Pinch of chili flakes (optional, for “bloodier” look)

Instructions

1. Prepare the Ribs:

1. Preheat oven to 160°C (320°F).

2. Season the ribs generously with salt and pepper.

3. Heat olive oil in a heavy oven-proof pan over medium-high heat.

4. Brown the ribs on all sides → this seals flavor and creates a rich crust.

2. Build the Base:

1. Remove ribs; sauté onions, garlic, carrots, and celery until softened (~5 min).

2. Stir in tomato paste and smoked paprika.

3. Deglaze & Braise:

1. Pour in red wine → scrape the bottom of the pan to lift all flavors.

2. Add beef stock, return ribs to pan.

3. Cover with lid or foil, place in oven.

4. Braise for 3–4 hours until ribs are fork-tender.

4. Prepare the Glaze:

1. While ribs cook, combine beet juice, balsamic, honey, and chili flakes in a small saucepan.

2. Simmer gently until reduced by half and syrupy.

5. Finish the Ribs:

1. Remove ribs from oven.

2. Brush generously with beet glaze for dramatic, “bloody” effect.

3. Optional: broil 2–3 min to caramelize glaze.

6. Serve:

1. Arrange ribs on a platter. Drizzle extra glaze around for a theatrical presentation.

2. Garnish with fresh herbs (thyme or parsley) if desired.