BALSAMIC-BROWN SUGAR SHORT RIBS WITH GARLIC MASHED POTATOES RECIPE
Steps:
- Adjust oven rack to lower-middle position and preheat oven to 325°F. Coat a large Dutch oven with olive oil and bring to high heat. Season meat with salt and pepper. Working in batches to avoid overcrowding, add short ribs and cook without moving until well browned on first side, about 4 minutes. Flip short ribs and add onions and garlic. Continue cooking, stirring occasionally, until short ribs are browned on second side and onions and garlic are softened but not completely browned, 2 to 3 minutes longer.
- Add red wine to pan. Bring to a boil and let it simmer for a minute before adding beef broth, Worcestershire, vinegar, brown sugar, bay leaves, and orange zest. Return to a boil, cover, and transfer to the oven to cook until meat is fork-tender and sauce is rich and full of depth, 2 1/2 to 3 hours total, flipping meat once during cooking.
- While the meat is cooking, bring potatoes and garlic to a boil in a large pot over medium-high heat. Cook until tender when pierced with a fork, 20 to 25 minutes. Drain, return to pot and add butter, milk and sour cream. Season with salt and pepper, and mash with a potato masher or a fork.
- When short ribs are done cooking, discard bay leaves and orange zest. Season salt to taste with salt and pepper. To plate, place a mound of mashed potatoes on each of four individual plates. Top with a short rib, and spoon with sauce. Serve immediately.
Nutrition Facts : Calories 974 kcal, Carbohydrate 60 g, Cholesterol 211 mg, Fiber 5 g, Protein 52 g, SaturatedFat 26 g, Sodium 1983 mg, Sugar 13 g, Fat 57 g, ServingSize Serves 4, UnsaturatedFat 0 g
BALSAMIC-BROWN SUGAR SHORT RIBS
Steps:
- 1 Adjust oven rack to lower-middle position and preheat oven to 325°F. Coat a large Dutch oven with olive oil and bring to high heat. Season meat with salt and pepper. Working in batches to avoid overcrowding, add short ribs and cook without moving until well browned on first side, about 4 minutes. Flip short ribs and add onions and garlic. Continue cooking, stirring occasionally, until short ribs are browned on second side and onions and garlic are softened but not completely browned, 2 to 3 minutes longer. 2 Add red wine to pan. Bring to a boil and let it simmer for a minute before adding beef broth, Worcestershire, vinegar, brown sugar, bay leaves, and orange zest. Return to a boil, cover, and transfer to the oven to cook until meat is fork-tender and sauce is rich and full of depth, 2 1/2 to 3 hours total, flipping meat once during cooking. 3 When short ribs are done cooking, discard bay leaves and orange zest. Season salt to taste with salt and pepper. To plate, place a mound of mashed potatoes on each of four individual plates. Top with a short rib, and spoon with sauce. Serve immediately.
SHORT RIBS WITH A BALSAMIC AND BROWN SUGAR SAUCE
Heaven! A rich, slightly acidic, and slightly sweet sauce over tender short ribs.
Provided by MikeHessel
Categories Main Dish
Time 5h
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 325 with rack in about middle of the oven. Heat dutch oven on stove, till 400. Season meat with salt and pepper. Add olive oil and brown the meat. Pull the meat out and throw in the onion and garlic and cook till slightly softened (not browned). Put the meat back in and add the red wine, and bring to a boil. Add the broth, worcestershire, vinegar, bay leaves, zest, Grand Mariner, mushrooms, and sugar. Bring back to a boil, and cover. Move to the oven until meat is super tender (2.5 to 4 hours depending on the cut of meat). Drink the rest of the bottle of wine while it cooks! Reduce the sauce by half over the stove. Add the balsamic glaze. Use as a sauce.
Nutrition Facts : Calories 4299 calories, Fat 230.284971860455 g, Carbohydrate 335.481333587258 g, Cholesterol 876.960000741338 mg, Fiber 2.01405827363332 g, Protein 207.994460175124 g, SaturatedFat 139.216526784162 g, ServingSize 1 1 Serving (3290g), Sodium 3638.75479488326 mg, Sugar 333.467275313624 g, TransFat 11.9576404266282 g
BALSAMIC BRAISED SHORT RIBS
These flavorful ribs can be made ahead of serving, which both heightens the flavor and makes it much easier to remove excess fat from the dish. Short ribs are the meaty ends of the rib bones - choose cuts from the chuck, which are the most flavorful, or from the rib, which are a bit leaner. Adapted from Cooking Light. Prep time includes chilling.
Provided by Julesong
Categories Onions
Time 10h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F.
- Over medium-high temperature, heat a large Dutch or French oven and spray it with cooking spray.
- Season the ribs with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Brown the ribs in two batches in the heated pan, about 8 minutes per batch, until browned; remove from pan.
- Add the finely chopped onion to the pan and saute until lightly browned, about 8 minutes.
- Add the minced garlic and saute for 1 minute.
- Add the browned ribs back into the pan, then add the wine, vinegar, brown sugar, and tomatoes and bring to a simmer.
- Cover pan and transfer to the oven, and bake at 300°F for 90 minutes or until tender.
- Remove from oven and let cool slightly, then transfer pan to refrigerator and let chill for 8 hours or overnight.
- After chilling, skim the solidified fat from the surface of the broth mixture and discard fat.
- Over medium heat on the stove, cook the ribs in the Dutch or French oven for 30 minutes or until thoroughly heated.
- Season with the remaining 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper, and serve.
- Serve along with potatoes, pasta, and/or vegetables - the sauce goes quite well with them, too!
STICKY BALSAMIC RIBS
Provided by Ian Knauer
Categories Kid-Friendly Backyard BBQ Dinner Lunch Vinegar Pork Rib Summer Grill Grill/Barbecue Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Marinate and roast ribs:
- Mince and mash garlic to a paste with 1 teaspoon salt. Stir together with rosemary, brown sugar, vinegar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper. Rub evenly all over ribs and transfer to roasting pans. Marinate, chilled, 8 to 24 hours.
- Preheat oven to 425°F with racks in upper and lower thirds.
- Pour 1/2 cup water into each roasting pan and tightly cover pans with foil. Roast ribs, switching position of pans halfway through, until meat is very tender, about 1 3/4 hours. Remove pans from oven and transfer ribs to a platter.
- Make glaze and grill ribs:
- Add 1 cup hot water to each roasting pan and scrape up brown bits. Skim off and discard fat, then transfer liquid to a 10-inch skillet. Add vinegar and brown sugar and bring to a boil, stirring occasionally. Boil until reduced to about 1 cup, about 15 minutes.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure .
- Brush some of glaze onto both sides of racks of ribs. Grill, turning occasionally, until ribs are hot and grill marks appear, about 6 minutes.
- Brush ribs with more glaze and serve remaining glaze on the side.
- What to drink:
- Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07
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