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 RIB DUMPLINGS

Steps:

• 1. 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. 2. 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.) 3. 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. 4. 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. Yuzu juice is available from Kalustyan’s, kalustyans.com, (800) 352-3451.

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 PORK RIBS

Steps:

• Sprinkle separated ribs liberally on all sides with garlic powder, salt, and pepper.
• Heat oil in a pan over medium-high heat. Brown ribs in the hot oil on all sides, 5 to 7 minutes. Add enough red wine to almost cover the ribs. Cover, reduce heat, and let simmer for 45 minutes. Stir in onion, carrot, and celery. Continue to simmer for 45 minutes more, adding more wine or water if sauce is too thick.

BRAISED SHORT RIBS

Steps:

• Preheat oven to 400 degrees. Place flour in a medium bowl; season with salt and pepper. Toss ribs in flour mixture until well coated; shake off excess.
• In a 5- to 8-quart Dutch oven or heavy ovenproof pot, heat oil over medium-high. Cook ribs in two batches, turning until browned on all sides, about 10 minutes per batch; transfer to a plate.
• Add carrots and onions to pot. Cook, stirring and scraping up browned bits, until vegetables are lightly browned, 3 to 5 minutes. Add wine, broth, thyme, and tomatoes (breaking them up). Arrange ribs in pot; bring liquid to a boil. Cover, transfer to oven, and cook 1 hour. Reduce heat to 350 degrees; cook until fork-tender (but not falling apart), about 1 hour more.
• Using tongs or a slotted spoon, transfer ribs to a plate. Moisten with cooking liquid; cover with aluminum foil to keep warm. Strain remaining liquid through a fine-mesh sieve (discard solids); return to pot. Bring to a boil; cook until sauce is slightly thickened and reduced to about 2 cups, 10 to 12 minutes. Season with salt and pepper. Serve ribs with sauce. (Or return to pot, let cool slightly, cover, and refrigerator up to 1 day.)

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.

SHORT RIBS WITH DUMPLINGS

Steps:

• Cut ribs into 1-in. pieces. In a Dutch oven over medium heat, brown beef in oil on all sides. 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 until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , 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, stirring constantly. Combine flour, baking powder and pepper; stir into cornmeal mixture. Stir in corn. , Drop by rounded tablespoonfuls into simmering stew. Cover and simmer for 10-12 minutes (do not lift lid) or until a toothpick inserted in a dumpling comes out clean.

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 BEEF SHORT RIBS

Steps:

• In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
• In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
• Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
• In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.

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.