Beef Short Ribs Carbonnade Recipes

BEEF CARBONNADE

Steps:

• Dredge beef in flour, shaking off excess. Heat 1 tablespoon oil in heavy large nonstick skillet over medium-high heat. Add 1/3 of beef to skillet and cook until beef is brown on all sides, turning beef occasionally, about 6 minutes. Transfer to heavy large Dutch oven. Repeat process in 2 more batches, adding 1 tablespoon oil to skillet per batch.
• Heat remaining 1 tablespoon oil in same skillet over low heat. Stir in onions and garlic. Cook until onions are golden brown and very tender, stirring occasionally, about 20 minutes. Transfer onion mixture to Dutch over. Add broth, beer and thyme to beef mixture. Cover and simmer until beef is very tender when pierced with fork, approximately 1 hour 45 minutes.
• Remove cover. Boil stew as necessary until liquids are reduced to sauce consistency. (Can be prepared 3 days ahead; refrigerate. Return stew to simmer before continuing.) Serve stew with egg noodles and garnish with parsley.

"CARBONNADE à LA FLAMANDE" SHORT RIBS

Steps:

• Wrap cinnamon stick, bay leaves, star anise, and peppercorns in piece of cheesecloth and tie to secure; set aside.
• Melt butter with oil in heavy large pot over medium-high heat until butter starts to brown. Sprinkle short ribs with salt and freshly ground black pepper. Working in 2 batches, add short ribs to pot and cook until deep brown on all sides, turning occasionally, 7 to 8 minutes per batch. Transfer ribs to large bowl.
• Add onion to same pot and sauté over medium-high heat until golden brown, about 5 minutes. Add spice packet and Worcestershire sauce; stir 1 minute. Return short ribs to same pot; sprinkle with flour and stir 1 minute. Add ale, broth, and stout, then prunes and brown sugar; bring to boil. Sprinkle lightly with salt and freshly ground black pepper. Spread mustard over bread slice, then place bread slice atop short ribs in pot, pressing to submerge bread into liquid. Reduce heat to medium-low, cover, and simmer until short ribs are very tender and begin to fall off bones, stirring occasionally, about 2 1/2 hours. Discard spice packet. Transfer short ribs to plate. Strain pan juices through large sieve set over large bowl; reserve solids in strainer. Spoon fat from top of pan juices and discard. Return juices to same pot and boil until liquid is reduced to 4 cups, 15 to 20 minutes. Season juices to taste with salt and pepper. Return short ribs and solids from strainer to juices in pot and simmer until heated through, about 10 minutes longer. Transfer short ribs and sauce to large bowl; sprinkle with parsley and serve.
• A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

BEEF SHORT RIBS CARBONNADE

Steps:

• Heat oven to 325°F.
• In 12-inch skillet, heat 1 tablespoon of the oil over high heat. Cook ribs in oil about 10 minutes, turning frequently, until brown on all sides. Discard drippings. Place ribs in large roasting pan. Cover and bake 1 hour; drain.
• Meanwhile, in same skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook onions in oil 10 to 15 minutes, stirring frequently, until tender and brown. Stir in flour, coating well. Stir in thyme, broth, vinegar, brown sugar, salt and pepper.
• Pour onion mixture over beef ribs. Add beer. Cover and bake about 1 hour 30 minutes longer or until ribs are tender. Serve ribs with pan juices.