Braised Short Rib Dumplings Recipes

BRAISED SHORT RIB DUMPLINGS

Steps:

• Shred short rib meat into a large mixing bowl, discarding any bones or cartilage. Place a small skillet over medium heat, and add 1 tablespoon vegetable oil. Add ginger, garlic and shallots, and sauté until translucent, about 2 minutes. Add to bowl of shredded meat. Add scallions, parsley, daikon, yuzu juice, soy sauce, sesame oil, and salt and pepper to taste.
• Place a dumpling wrapper on a work surface and spoon one packed tablespoon of filling in the center, in an oblong shape. Lightly brush edges of wrapper with water, fold in half over meat and press closed, to form a half-moon shape. Stand on end to flatten the bottom. Repeat until all wrappers are used. (Leftover meat can be frozen.)
• Line a large bamboo steamer or other flat-bottomed steamer with a parchment paper round. Place over a pot filled with enough water to reach just below the bottom of the basket. Place dumplings inside basket spacing about 1 inch apart; the dumplings will need to be steamed in batches. Bring water to a boil. Cover and steam until heated through, 8 to 10 minutes. Replenish water as necessary. Once all dumplings are steamed, set aside.
• Place a large nonstick or well-seasoned skillet over medium heat, and add 1 to 2 tablespoons vegetable oil. Add dumplings, standing them on their flattened bottoms. Allow them to sear until crisp on the bottom (do not turn or sear sides), 1 to 2 minutes. Transfer to a platter.

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.

BRAISED SHORT RIBS

Steps:

• Preheat oven to 350 degrees F.
• Stir together flour, salt and pepper in a dish, then dredge ribs in mixture and set aside.
• Heat olive oil in a large braising pan over medium to high heat. Add ribs and brown for about a minute on each side. Remove the ribs and set aside. Lower the heat, then add carrots, onions and garlic and cook for 2 or 3 minutes.
• Pour beef stock into braising pan and stir together with the onions, carrots and garlic.
• Put ribs in a 4-inch hotel pan and pour mixture from braising pot over the ribs. Add rosemary. Roast, covered, until fork-tender, about 2 hours.
• Garnish with fresh chopped parsley and serve with Homemade mashed potatoes.

STOUT-BRAISED SHORT RIBS WITH HORSERADISH & CARROTS

Steps:

• Heat the oven to 160C/140C fan/gas 2. Heat the oil in a casserole dish and brown the short ribs well on all sides - this will take about 10 mins. Remove the ribs to a plate, then fry the onion and celery in the dish for 5 mins. Stir in the herbs and flour, and cook for a few minutes, then stir in the sugar, stout and stock, and bring to a simmer. Add the horseradish cream and some seasoning, then nestle the ribs into the sauce. Cover the pan and cook in the oven for 1 hr.
• Peel the carrots, keeping them whole. Remove the stew from the oven, stir gently and add the carrots. Cover and return to the oven for 2 hrs more until the ribs are tender. You can now serve the stew in a rustic style, as is. Alternatively, gently remove the ribs and carrots to a board. Strain the sauce through a sieve into a saucepan and bring to the boil, skimming off any froth that rises to the surface. Simmer for 5 mins until reduced by a third. Tip the reduced sauce back into the casserole dish, add back the ribs and carrots, and simmer for a few minutes to reheat the meat. Divide between plates and serve.

BRAISED RIBS OF BEEF WITH HORSERADISH DUMPLINGS

Steps:

• Preheat oven to 250 degrees.
• Heat oil in a 12-inch saucepot over medium-high setting. Season ribs and brown on both sides, about 10 minutes. Remove meat from pan, and set aside. Pour excess fat from pan, and add carrots, turnips, onion and shallots. Cook, stirring occasionally, until vegetables brown, about 15 minutes.
• Add red wine; stir and reduce by half, about 15 minutes. Add beer and place ribs back in pan. Cover with chicken stock. Cover, and place in a 250-degree oven for three to four hours, or until meat can be shredded with a fork.
• While meat is cooking, make dumplings (see recipe). Before serving, boil one quart of salted water. Cook carrots, parsnips and turnips about 15 minutes. At the same time, in another deep pan, braise kale (or vegetable of choice) in lightly salted water, about 5 minutes. When the root vegetables are done, add them to pot holding winter greens, and cook another minute.
• When meat is cooked, remove it from the pan, and set aside. Strain the braising broth through a fine sieve, and discard vegetables. Set aside.
• To serve, place braised ribs and reserved meat juices in a large saucepan with dumplings. Warm over medium heat. When warm, place on warmed serving plates, and surround with well-drained winter greens and root vegetables.

SHORT RIBS WITH DUMPLINGS

Steps:

• Cut ribs into 1-inch pieces.
• In a Dutch oven, brown ribs on all sides in oil.
• Add onion and garlic; cook until onion is tender, stirring occasionally.
• Stir in tomatoes, 1/2 cup broth, soy sauce, and seasonings; bring to a boil.
• Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender.
• Combine cornstarch and remaining broth; stir into beef mixture.
• Bring to a boil; stirring constantly.
• For dumplings, combine the water, cornmeal, and salt in a saucepan; bring to a boil.
• Cook and stir for 1-2 minutes or until thickened; remove from the heat.
• Stir a small amount into egg; return all to pan.
• Combine flour, baking powder, and pepper; stir into cornmeal mixture.
• Add corn.
• Drop by rounded tablespoonfuls into simmering stew.
• Cover and simmer for 10-12 minutes (do not lift lid) or until dumplings test done.