CLASSIC BRAISED BEEF SHORT RIBS
Classic Braised Beef Short Ribs are cooked low and slow until they reach fall-off-the-bone deliciousness. This simple dish is a classic that is full of comfort food flavor.
Provided by Rachel Farnsworth
Categories Main Course
Time 2h40m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit. Season all sides of the short ribs with salt and pepper.
- Heat a heavy, oven-safe pot over high heat. Add in olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side, to render fat. Remove from pot and set aside.
- Add in onion and saute 3 to 5 minutes, until softened. Add in garlic and saute 1 minute more.
- Pour in beef broth, red wine (if using) and Worcestershire sauce. Bring to a simmer. Return short ribs to pan. Place a rosemary sprig on top.
- Cover with lid and transfer to preheated oven for about 2.5 hours, until meat is tender.
Nutrition Facts : Calories 682 kcal, Carbohydrate 3 g, Protein 63 g, Fat 44 g, SaturatedFat 15 g, Cholesterol 195 mg, Sodium 813 mg, Sugar 1 g, ServingSize 1 serving
RED WINE-BRAISED BEEF SHORT RIBS RECIPE
Steps:
- Meanwhile, in a large saucepan, bring port to a very gentle simmer, regulating heat to maintain that simmer. Cook, uncovered, and reduce until syrupy, about 1 hour; should yield about 1/2 cup (120ml) in volume. Set aside.
- Carefully remove short ribs from pot and transfer to a clean platter (they will be very tender, so the bones may slip out; try to hold them together as you transfer them). Tent with foil.
- Skim accumulated fat from surface of braising liquid and discard. Strain braising liquid through a fine-mesh strainer set over a large heatproof bowl, pressing on solids to extract as much liquid as possible.
- The sauce should be thick enough to coat the back of a spoon and leave a trail when you drag your finger through it. If it's still a little thin, whisk in the cornstarch slurry and bring to a simmer until thickened slightly.
Nutrition Facts : Calories 2086 kcal, Carbohydrate 38 g, Cholesterol 574 mg, Fiber 7 g, Protein 154 g, SaturatedFat 58 g, Sodium 1498 mg, Sugar 15 g, Fat 135 g, ServingSize Serves 4, UnsaturatedFat 0 g
BRAISED SHORT RIBS WITH PORCINI-PORT WINE SAUCE RECIPE
Steps:
- Adjust oven rack to lower-middle position and preheat oven to 275°F. Combine porcini mushrooms and water in small bowl. Place a paper towel over the surface of the liquid to keep the mushrooms submerged. Let stand until mushrooms soften, about 30 minutes.
- Meanwhile, generously season short ribs with salt and pepper. Heat oil in a Dutch oven medium high heat until whisps of smoke barely begin to show on the surface. Add beef and cook until well browned on all surfaces, 8 to 12 minutes total. Transfer to a large plate and set aside.
- Return Dutch oven to medium heat and heat butter until melted. Add carrots, onion, and celery and cook stirring, until softened and barely beginning to brown, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add tomato paste and cook, stirring continually, until tomato paste takes on a burnished hue and starts to stick to the bottom of the pan, about 3 minutes.
- Add port and red wine to pan, scraping off any browned bits from bottom of pan with a wooden spoon. Bring to a boil and reduce to a simmer. Meanwhile, drain mushrooms through a strainer. Roughly chop the mushrooms, then add mushrooms and their liquid to the pot, along with chicken stock, bay leaves, thyme and browned short ribs.
- Return to a boil, cover, and transfer to the oven. Cook until completely tender, about 3 hours. Remove and discard bay leaves and thyme. Remove meat from bones, and discard bones. Skim fat from top of sauce. Bring sauce to a boil over medium heat and cook until reduced to a sauce-like, mildly thickened consistency, about 5 minutes. Return meat to the pan, season to taste with more salt and pepper, and serve immediately. (See note for serving suggestions).
Nutrition Facts : Calories 687 kcal, Carbohydrate 22 g, Cholesterol 163 mg, Fiber 4 g, Protein 43 g, SaturatedFat 19 g, Sodium 906 mg, Sugar 6 g, Fat 45 g, ServingSize serves 4, UnsaturatedFat 0 g
PORT WINE BRAISED SHORT RIBS
The red Port wine adds a rich flavor to these fork-tender braised short ribs. The braising liquid is strained of the braising vegetables resulting in a luxuriously rich, flavorful sauce.
Provided by Pat Nyswonger
Categories Main Dish
Time 2h30m
Number Of Ingredients 14
Steps:
- Preheat the oven to 250°F and remove the upper oven rack.
- Pat the beef ribs with paper towels to remove moisture, season with salt and pepper.
- Heat the oil in a Dutch oven or heavy-bottomed, pan over high heat and add 1/2 of the seasoned short ribs. Cook, turning to sear all sides of the ribs until they are a rich brown color.
- Transfer to a plate and repeat with the remaining 4 short ribs. Add additional oil if necessary.
- Reduce the heat to medium and add the onion, celery and carrot. Sauté until softened then stir in the garlic and cook for 30 seconds. Add the butter and when it has melted stir into the vegetable mixture. Sprinkle the flour over the mixture, stir to combine and cook for 1 minute then stir in the wine, beef broth and tomato paste. Add the bundle of thyme and the bay leaves.
- Add the browned short ribs to the pot and bring the mixture to a boil. The liquid should cover about 2/3 of the top of the ribs. Cover the Dutch oven with its lid and transfer to the oven. Cook for 2-1/2 to 3 hours until the short ribs are tender but not falling off the bones.
- Transfer the Dutch oven to a workspace and remove the ribs to a platter. Spoon out and discard the string of thyme and the bay leaves. Pour the liquid into a mesh strainer set over a bowl. Press the vegetables firmly to remove as much of their liquid as possible, then discard the strained vegetables.
- Pour the sauce into a fat separator or spoon off the excess fat. Pour the sauce back into the Dutch oven and bring to a gentle boil and reduce the liquid to thicken into a sauce. Add the short ribs and allow to reheat.
- Serve the ribs on a mound of mashed potatoes with a portion of sauce. Garnish with fresh thyme or parsley.
Nutrition Facts : Calories 777 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 233 milligrams cholesterol, Fat 58 grams fat, Fiber 1 grams fiber, Protein 59 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1, Sodium 486 grams sodium, Sugar 1 grams sugar, TransFat 3 grams trans fat, UnsaturatedFat 32 grams unsaturated fat
RED WINE BRAISED SHORT RIBS
Provided by Claire Robinson
Categories main-dish
Time 3h35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F.
- Pat ribs dry with paper towels and season with salt and pepper on all sides.
- Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.
- Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.
BRAISED SHORT RIBS
Steps:
- Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
- Preheat the oven to 375 degrees F.
- While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
- Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.
BEEF SHORT RIBS IN BURGUNDY SAUCE
As an Army general, my stepdad got this beef short ribs recipe from his aide, who said it was his mother's best Sunday meal. It's a mouthwatering family favorite. -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 450°. Place short ribs on a rack in a shallow roasting pan. Roast 30-40 minutes or until browned, turning once., Meanwhile, in a Dutch oven, heat butter over medium heat. Add onion, celery and carrot; cook and stir until tender, 10-12 minutes. Add garlic and thyme; cook 1 minute longer. Stir in flour until blended; gradually stir in water and wine. Add bouillon and parsley, stirring to dissolve bouillon., Transfer ribs to Dutch oven; bring to a boil. Reduce heat; simmer, covered, 2 to 2-1/2 hours or until meat is tender., Remove short ribs; keep warm. Skim fat from sauce; stir in remaining ingredients. Serve with ribs.
Nutrition Facts : Calories 264 calories, Fat 17g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 355mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.
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