BRAISED BEEF SHORT RIBS WITH ROOT VEGETABLE RAGOûT
Steps:
- Slice enough onion and chop enough carrot to measure 20 g each. In a 1.42- to 1.89-litre saucepan cook onions and carrots in 14.79 ml oil over moderate heat 2 to 3 minutes, or until softened but not browned. Add wine, thyme, bay leaf, and pepper and simmer 3 minutes. Transfer mixture to a bowl and cool. In a heavy-duty sealable plastic bag combine ribs and wine mixture. Marinate ribs, chilled, turning them occasionally, at least 8 hours and up to 1 day.
- Preheat oven to 149°C.
- Remove ribs from marinade and pat dry. Pour marinade through a sieve into a small saucepan and discard solids. Bring marinade to a boil, skimming froth, and remove pan from heat.
- Season ribs well with salt and pepper and lightly dust with flour. In a heavy ovenproof skillet or flameproof casserole large enough to hold ribs in one layer heat remaining 59.15 ml oil over moderately high heat until it just begins to give off a faint white smoke. Brown ribs, turning them occasionally, and transfer to a plate. Pour off oil from skillet or casserole and add ribs and stock.
- Pour marinade through a fine sieve into skillet or casserole and bring liquid to a simmer. Cover skillet or casserole with foil or a lid and braise ribs in middle of oven (add water after 3 1/2 hours if most of braising liquid is evaporated) 4 hours, or until meat gives no resistance when pierced with a fork. Pour braising liquid through a sieve into a bowl and skim fat.
- Serve short ribs with braising liquid and vegetable ragout.
BRAISED BEEF SHORT RIBS WITH ROOT VEGETABLE RAGOûT
Steps:
- Slice enough onion and chop enough carrot to measure 1/4 cup each. In a 1 1/2- to 2-quart saucepan cook onions and carrots in 1 tablespoon oil over moderate heat 2 to 3 minutes, or until softened but not browned. Add wine, thyme, bay leaf, and pepper and simmer 3 minutes. Transfer mixture to a bowl and cool. In a heavy-duty sealable plastic bag combine ribs and wine mixture. Marinate ribs, chilled, turning them occasionally, at least 8 hours and up to 1 day.
- Preheat oven to 300°F.
- Remove ribs from marinade and pat dry. Pour marinade through a sieve into a small saucepan and discard solids. Bring marinade to a boil, skimming froth, and remove pan from heat.
- Season ribs well with salt and pepper and lightly dust with flour. In a heavy ovenproof skillet or flameproof casserole large enough to hold ribs in one layer heat remaining 1/4 cup oil over moderately high heat until it just begins to give off a faint white smoke. Brown ribs, turning them occasionally, and transfer to a plate. Pour off oil from skillet or casserole and add ribs and stock
- . Pour marinade through a fine sieve into skillet or casserole and bring liquid to a simmer. Cover skillet or casserole with foil or a lid and braise ribs in middle of oven (add water after 3‚ hours if most of braising liquid is evaporated) 4 hours, or until meat gives no resistance when pierced with a fork. Pour braising liquid through a sieve into a bowl and skim fat.
- Serve short ribs with braising liquid and vegetable ragout.
BRAISED SHORT RIB RAGU RECIPE BY TASTY
Here's what you need: short rib, salt, pepper, oil, onion, carrot, celery, red wine, garlic, fresh rosemary, tomato paste, beef broth, tomato, dried bay leaf, fresh parsley, grated pecorino romano
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- First, salt and pepper your short ribs.
- In a large, heavy-bottomed pot, brown the short ribs in oil. Remove and set aside.
- In the same pot, add the chopped onions, carrots, and celery. Cook until onions are translucent.
- Add the red wine, cook until some of the alcohol has burned off.
- Stir in the garlic, rosemary, tomato paste, beef broth, canned tomatoes, bay leaf, salt, and pepper.
- Return the browned short ribs, bring to a boil.
- Cover and lower heat to a simmer. Simmer for three hours or until the meat is very tender.
- Transfer the meat to a separate bowl, remove the bones, and pull apart the meat.
- Return to the pot. Give it a stir so all the meat is coated in the sauce.
- NOTE: Keep warm until ready to serve.
- Serve over mashed potatoes or pasta and garnish with grated pecorino romano and fresh parsley.
- Enjoy!
Nutrition Facts : Calories 785 calories, Carbohydrate 39 grams, Fat 37 grams, Fiber 3 grams, Protein 59 grams, Sugar 11 grams
ROOT VEGETABLE RAGOûT
Steps:
- Have ready a bowl of ice and cold water. Cook onions in boiling water 3 minutes and drain in a colander. Transfer onions to ice water to stop cooking. When onions are cool enough to handle, peel and reserve. Preheat oven to 425°F.
- Peel remaining vegetables and cut enough into 1/2-inch cubes to measure 3/4 cup each. In a shallow roasting pan toss vegetables (except onions) with oil and roast in middle of oven until tender and golden, about 20 minutes.
- In a large skillet heat butter over moderate heat until foam subsides and cook onions, stirring, until tender and pale golden. Add roasted vegetables, stock, and salt and pepper to taste and simmer until stock is slightly thickened and coats vegetables, about 2 minutes.
- Serve ragout garnished with parsley and zest.
BRAISED BEEF RIBS WITH VEGETABLES
Provided by David Latt
Categories dinner, main course
Time 3h
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a Dutch oven or high-sided frying pan, heat 1 tablespoon of the olive oil and season with sea salt and freshly ground black pepper. Brown the ribs on all sides, then remove, and discard the fat.
- Put 1 tablespoon of olive oil in the pan and brown 1 onion and 2 garlic cloves. Deglaze the pan with the water, add back the ribs, cover, and put into a 400 degree oven for 1 hour. Remove the pan, turn over the ribs, and put back in the oven for another hour.
- Check the ribs. The meat should be tender and almost falling off the bone. If you're using short ribs, you may need to increase the cooking time another hour and you may have to add another cup of liquid.
- Put the ribs into one container. Strain out the onions and garlic and discard. Put the braising liquid into a second container and refrigerate.
- The next day, peel the thick layer of fat off the braising liquid and discard. In the same pan you used the day before, heat the olive oil and butter. Brown the potatoes, mushrooms, and the rest of the onions, add the ribs and the braising liquid. Cover and simmer for 15 minutes. Add the carrots, celery, broccoli, parsley, the rest of the garlic, and Brussels sprouts. Cover and simmer another 15 minutes.
- Serve the ribs in bowls with plenty of vegetables, the braising liquid, and a fresh baguette.
SHORT RIBS WITH ROOT VEGETABLES
Boneless beef short ribs are seared, and then simmered for hours until they are silky and tender. Brown sugar and apple cider, along with parsnips, carrots, and potatoes, add notes of sweetness add to this Hanukkah favorite.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Place a wire rack over a rimmed baking sheet; set aside. Season beef with salt and pepper. Heat oil in a 9-quart Dutch oven over high heat until hot but not smoking. Working in batches, cook the beef, flipping once, until browned, 2 to 3 minutes per side. Transfer beef to the wire rack. Reduce heat to medium-low.
- Add onions to pot; cook, stirring occasionally, until translucent, about 10 minutes. Raise heat to medium. Add garlic; cook 3 minutes, stirring occasionally. Stir in brown sugar, cider, stock, and 1/2 cup water. Add thyme, rosemary, and parsley. Return beef to pot. Bring to a boil. Remove from heat.
- Cover; transfer to oven. Cook until almost fork tender, about 1 1/2 hours.
- Remove pot from oven. Stir in parsnips, carrots, and potatoes. Return to oven; cook until fork-tender, 1 hour 10 minutes more. Gently transfer beef and vegetables to a baking sheet or a plate.
- Skim fat from cooking liquid. Simmer over medium heat until reduced by about half, about 7 minutes. Return beef and vegetables to pot. Season with salt and pepper; toss gently. Transfer to serving platter. Sprinkle with parsley.
BRAISED SHORT RIBS WITH ROOT VEGETABLES
A complete meal in one pot. Although it looks complicated, it is quite simple. Meat and vegetables are tender and delicious. Serve with salad and hearty bread.
Provided by KelBel
Categories One Dish Meal
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Season ribs with rosemary. salt and pepper by rubbing them into the meat of the ribs. Lightly coat each side of ribs with flour, shaking off any excess.
- Heat olive oil in a large deep ovenproof skillet or dutch oven over medium heat. Add the ribs and cook about 2 minutes on all sides. Transfer the ribs to a plate.
- Add shallots, carrots, and parsnips to the same skillet and cook about 5 minutes until tender and brown.
- With the vegetables still in the pan, deglaze the skillet by adding the port and cooking over medium high heat 10 to 12 minutes until the liquid is reduced by half.
- Add the broth and tomato paste and stir to mix thoroughly. Remove from heat.
- Return the ribs to the skillet, cover and cook in the oven for 2 1/2 hours, until the meat is fork tender and falling off the bone. Turn ribs several times during the cooking process.
- Transfer the ribs and vegetables to a plate. Place the skillet over medium high heat and boil to reduce the liquid by about two thirds. The liquid will become thick.
- Spoon liquid over meat and vegetables.
Nutrition Facts : Calories 1128.1, Fat 89.3, SaturatedFat 36.8, Cholesterol 172.4, Sodium 492.3, Carbohydrate 21.1, Fiber 1.1, Sugar 8.6, Protein 35
More about "braised beef short ribs with root vegetable ragoût recipes"
BRAISED SHORT RIBS WITH ROOT VEGETABLE MASH RECIPE
From foodandwine.com
Category DinnerTotal Time 4 hrs
- Season the short ribs with salt and pepper and lightly dust with flour. In a large enameled cast-iron casserole, heat the oil. Add the ribs and cook over moderately high heat, turning, until browned all over, about 8 minutes. Transfer the ribs to a plate. Add the butter, bacon, garlic, onions, shallots, thyme and bay leaves to the casserole and cook over moderate heat, stirring occasionally, until the bacon fat is partially rendered and the vegetables are golden, 5 minutes. Stir in the red wine and port and cook over moderate heat until reduced by half, about 5 minutes.
- In a large saucepan, melt 4 tablespoons of the butter. Add the vegetables, garlic, thyme and bay leaves and cook over moderately low heat, stirring occasionally, until the vegetables begin to soften, 10 minutes. Stir in the honey, cover and cook until softened, 15 minutes. Add 1 cup of water, cover and cook, stirring occasionally, until almost all of the liquid is absorbed, 20 minutes longer. Discard the bay leaves and thyme sprigs. Stir in the remaining 1 tablespoon of butter and mash with a fork until chunky. Fold in the 1 tablespoon of parsley and season with salt and pepper. Keep warm.
BRAISED SHORT RIBS WITH ROASTED ROOT VEGETABLES
From theoriginaldish.com
Reviews 11Estimated Reading Time 4 mins
- Pat the short ribs dry and allow them to sit at room temperature for 20 minutes. Season with salt and pepper on all sides. Heat a large Dutch oven (or heavy-bottom pot) over medium heat. Add enough olive oil to coat the bottom. When the oil is hot, work in batches to sear the short ribs on all four sides until deeply browned. Transfer the short ribs to a plate and set aside.
- Preheat the oven to 425°F. Arrange the beets onto a sheet pan and the carrots + turnips onto another.
BRAISED SHORT RIBS WITH ROOT VEGETABLE MASH - NARRATIVE FOOD
From blog.narrativefood.com
BRAISED BEEF SHORT RIBS IN RED WINE SAUCE | RECIPETIN EATS
From recipetineats.com
SHORT RIBS WITH ROOT VEGETABLE MASH - MEATS-BEETS-BUBBLES
From meatsbeetsandbubbles.com
CHEF JOHN BESH - ZINFANDEL BRAISED BEEF SHORT RIBS …
From grouprecipes.com
BRAISED BEEF SHORT RIBS WITH POTATO PURéE | SAVEUR
From saveur.com
CLASSIC BRAISED BEEF SHORT RIBS - THE STAY AT HOME CHEF
From thestayathomechef.com
BRAISED SHORT RIBS RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
SLOWLY BRAISED SHORT RIB RAGU - PLAYS WELL WITH BUTTER
From playswellwithbutter.com
BEST BRAISED BEEF SHORT RIBS WITH ROOT VEGETABLE RAGOûT RECIPES
From recipert.com
SHORT RIBS WITH ROOT VEGETABLES RECIPE | EPICURIOUS
From epicurious.com
BRAISED BEEF SHORT RIBS WITH ROOT VEGETABLE RAGOUT: 1990S …
From gourmet.com.s3-website-us-east-1.amazonaws.com
BRAISED BEEF SHORT RIBS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BRAISED BEEF SHORT RIBS WITH ROOT VEGETABLE RAGOUT RECIPE
From grouprecipes.com
RECIPE: COCONUT-LEMONGRASS BRAISED BEEF SHORT RIBS AND LEMON …
From msn.com
BRAISED BEEF SHORT RIBS (VIDEO) - CJ EATS RECIPES
From cjeatsrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love