Braised Beef Short Ribs With Red Wine Gravy And Swiss Chard Recipes

BRAISED SHORT RIBS WITH GRAVY

Steps:

• Preheat oven to 325°. Sprinkle short ribs with 1/2 teaspoon pepper and salt. In an ovenproof Dutch oven over medium-high heat, brown ribs in oil in batches. Remove meat and set aside. Add next five ingredients to drippings; cook until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. , Return ribs to pan. Add 4 cups broth, rosemary, oregano, bay leaf and remaining pepper; bring to a boil. Bake, covered, until meat is tender, 1-1/2 to 2 hours. Remove ribs to a serving platter and tent with foil. Discard herbs., Pour drippings and loosened browned bits from roasting pan into a measuring cup. Skim fat. Add enough remaining broth to drippings to measure 1 cup. In a small saucepan, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with ribs.

DELICIOUS BRAISED SHORT RIBS WITH RED WINE GRAVY AND VEGETABLES

Steps:

• In a bowl mix together the flour with allspice, seasoning salt and black pepper.
• Coat the short ribs in the flour mixture to coat on all sides.
• Heat oil in a large pot or Dutch oven over medium-high heat.
• Add in the ribs and brown on all sides (this should take about 6-7 minutes).
• Transfer the ribs to a plate or bowl and reserve 2 tablespoons of the flour mix.
• Add in more oil to the pot if needed.
• Add in onions, carrots, celery and thyme; sauté for about 20-25 minutes, or until veggies begin to brown scraping the pot for any browned bits.
• Add in the fresh garlic the last 5 minutes of cooking.
• Return the ribs to the pot with any juices from the plate, arranging in a single layer if possible.
• Add in tomatoes and bay leaves.
• Add in broth, Worcestershire sauce and wine; bring to a boil.
• Reduce heat to medium-low, cover pot and simmer for about 1 hour.
• Uncover the pot, then simmer uncovered for about another 30 minutes, or until the meat is tender, skimming the accumulated fat from top occasionally.
• If desired, mix the reserved 2 tablespoons of flour with a small amount of cold water to make a paste, and add to the simmering sauce the last 10 minutes of cooking to thicken.
• Season with salt and pepper.

BRAISED SHORT RIBS WITH RED WINE GRAVY

Steps:

• Stir flour and allspice in medium bowl to blend. Sprinkle short ribs all over with salt and pepper. Add 6 ribs to flour mixture and turn to coat. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add floured ribs; saut) until brown, turning occasionally, about 6 minutes. Transfer to large bowl. Repeat flouring and browning with remaining 6 ribs; reserve remaining flour-coating mixture. Add 1 tablespoon oil to pot. Add onions, carrots and celery stalks; saut) until vegetables begin to brown and are very tender, scraping bottom of pot often, about 30 minutes.
• Add garlic, thyme and caraway seeds to pot; stir 1 minute. Mix in tomatoes and bay leaves. Return ribs and accumulated juices to pot, arranging ribs in single layer. Add broth and wine. Bring to boil. Reduce heat to medium-low, cover and simmer until meat is almost tender, about 1 hour.
• Uncover pot. Simmer ribs 30 minutes, occasionally spooning fat from surface; reserve 2 tablespoons fat. Stir reserved flour-coating mixture and reserved 2 tablespoons fat in small bowl until smooth; mix paste into sauce around ribs. Simmer until meat is very tender and gravy thickens, about 45 minutes longer. Season with salt and pepper.
• Transfer short ribs and gravy to large bowl. Sprinkle with celery leaves.