Jukis Short Ribs Recipes

JUKI'S SHORT RIBS

Steps:

• Place flour in a shallow bowl. Season ribs with salt and pepper, then dredge in flour, shaking off excess. Heat 1 tablespoon chicken fat in a large Dutch oven over medium-high heat until hot but not smoking. Add half the ribs (do not crowd) and half the rosemary. Brown ribs very well on all sides, five to seven minutes total. Transfer to a plate. Repeat with remaining ribs, tablespoon fat, and rosemary.
• Add onions, carrots, and celery; season with salt and pepper. Cook over medium heat, stirring frequently, until golden brown, about 15 minutes.
• Add wine, and bring to a boil; deglaze pot, scraping up browned bits from bottom with a wooden spoon. Add stock and Worcestershire sauce; return to a boil. Return ribs to pot; add just enough water to cover, if necessary. Cover pot; simmer over very low heat until meat is very tender and falling off the bone, about two hours. Let cool completely. Refrigerate, covered, until ready to proceed.
• About one hour before serving, remove the hardened layer of fat. If desired, remove the bones; return meat to pot. Simmer until the meat is heated through, about 20 minutes. With a slotted spoon, transfer meat to a plate.
• Raise heat to medium-high; reduce liquid, stirring occasionally, until slightly thickened, 20 to 25 minutes. Return meat to pot; cook for a few minutes to reheat. Garnish with rosemary; serve with horseradish on the side, if desired.

SIMPLE BEEF SHORT RIBS

Steps:

• Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
• Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.

BEEF SHORT RIBS

Steps:

• Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
• Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
• Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
• Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.