Oven Braised Short Ribs With Fennel Recipes

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OVEN-BRAISED FENNEL



Oven-Braised Fennel image

Provided by Florence Fabricant

Categories     side dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 5

2 large fennel bulbs
Salt and freshly ground black pepper
3 tablespoons butter
2/3 cup simmering chicken stock
4 tablespoons unseasoned bread crumbs

Steps:

  • Preheat oven to 375 degrees. Butter a baking dish.
  • Remove the stems and fronds from the fennel, quarter the bulbs and slice them one-half-inch thick. Arrange the slices in a baking dish and season with salt and pepper. Dot with one tablespoon of the butter.
  • Pour the simmering chicken stock around the fennel, cover with a lid or foil and place in the oven to bake about 40 minutes, until tender. Uncover the fennel, increase oven temperature to 425 degrees and bake 10 minutes longer, until lightly browned and most of the liquid has evaporated.
  • While the fennel is baking, brown the bread crumbs in remaining butter in a skillet and set aside. Just before serving the fennel sprinkle with the bread crumbs.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 10 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 475 milligrams, Sugar 7 grams, TransFat 0 grams

LUSCIOUS OVEN-BRAISED SHORT RIBS



Luscious Oven-Braised Short Ribs image

Short ribs get a lot of their flavor from their fat; as the meat cooks, the fat melts away and infuses the sauce, making it rich, smooth, and absolutely delicious.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 12

1 onion, finely sliced
4 garlic cloves, smashed
1 leek, cleaned and finely chopped
1 carrot, finely chopped
4 sprigs of fresh thyme, or 1 teaspoon dried thyme
1 cup red wine
1/2 cup soy sauce or tamari
1 tablespoon sugar
1/4 teaspoon freshly ground black pepper
3 1/2 pounds short ribs
2 to 3 Idaho potatoes, peeled and cut in quarters (optional)
1 stalk celery, finely chopped

Steps:

  • Mix all the ingredients except the meat and potatoes in a 9- x 15-inch roasting pan. Add the ribs and rub all over with the marinade. The meat should fit comfortably in a single layer in the pan. Cover and let marinate in the refrigerator for 6 hours or up to overnight. Occasionally turn the meat over in the marinade. Remove from the refrigerator 30 minutes prior to cooking.
  • Preheat the oven to 400 degrees Fahrenheit. Braise the short ribs for 2 1/2 to 3 hours, reducing the heat to 350 degrees Fahrenheit after an hour. Turn the ribs over. Add the potatoes in the last 40 minutes of cooking. Add water to the pan if too much liquid evaporates. You want to end up with glistening ribs in a reduced glaze.

BRAISED SPARERIBS WITH FENNEL



Braised Spareribs with Fennel image

Provided by Anne Burrell

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 18

1 rack spareribs, cut into ribs
Kosher salt
1 large onion, cut into large dice
1 fennel bulb, cut into large dice
6 garlic cloves
2 cups dry white wine
2 bay leaves
2 teaspoons fennel seeds, toasted and ground
1 bundle thyme
Pinch crushed red pepper
2 cups chicken stock
Herb Spaetzle, recipe follows
1 1/2 cups all-purpose flour
Kosher salt
2 eggs
1/2 cup milk
1/2 cup mixed chopped herbs (parsley, chives, marjoram, oregano or dill are great)
Extra-virgin olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Coat a Dutch oven with olive oil and bring to a high heat. Season the ribs with salt and brown in the hot oil. Remove from the pan and discard the excess oil.
  • While the ribs are browning, puree the onion, fennel and garlic in the food processor to a coarse paste. After the ribs are browned and pan has been purged of excess oil, add the pureed vegetables and brown.
  • Return the ribs to the pan and add the white wine, bay leaves, fennel seed, thyme and crushed red pepper flakes. Reduce the wine by half. Add the chicken stock, cover and place in the preheated oven. Cook the ribs for 2 hours or until they are very soft and almost falling off the bone. Check the ribs periodically to make sure everything is moving along nicely and to make sure the liquid hasn't reduced too much.
  • Serve the spareribs over the Herb Spaetzle.
  • What a rib!
  • Bring a large pot of well salted water to a boil over medium heat.
  • In a small bowl whisk together the eggs and milk until they are a homogeneous mixture.
  • In a large bowl, add flour and make a hole in the flour. Add a pinch of salt and using a fork, gradually combine the milk/egg mixture with the flour. Mix until they are just combined. Stir in 1/4 cup of the herbs.
  • Place the batter in a colander over the boiling water. Using a rubber spatula or a spaetzle maker, push the batter through a colander into the boiling water. Boil the spaetzle for 2 to 3 minutes or until firm. Drain the spaetzle and place in a medium bowl. Add some olive oil and the remaining 1/4 cup of herbs. Toss to coat evenly and serve immediately.
  • What cuties!

OVEN-BRAISED SHORT RIBS WITH FENNEL



OVEN-BRAISED SHORT RIBS WITH FENNEL image

Categories     Soup/Stew     Beef     Potato     Braise

Yield 4-6 Servings

Number Of Ingredients 15

3½ to 4 pounds meaty bone-in short ribs
Coarse salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 cup diced yellow onion
½ cup diced celery
½ cup diced carrot
2 cloves garlic, coarsely chopped
1 tablespoon fennel seeds
2 cups hearty red wine
2 bay leaves
1 (28-ounce) can Italian plum tomatoes with juices
1.5 lb peeled baking potatoes, cut into about 2 inch chunks
Combine 1 1/2 tsp of salt and ½ teaspoon of black pepper. Rub over all the surfaces of the short ribs.
Heat a large (7- to 8-quart) enameled cast-iron or other nonreactive Dutch oven over medium heat. Add the olive oil. When hot, add the ribs, being careful not to crowd them or they won't brown properly. (If the ribs don't all fit in the Dutch oven, brown them in two batches, or use a heavy skillet to brown any remaining ribs at the same time.) Cook, adjusting the heat between medium and medium-high to maintain a steady sizzle without getting the pan too hot and turning with tongs as needed, for about 3 minutes per side, or until browned. As the ribs are browned, transfer them to a large bowl.
When all the ribs are browned, spoon off all but 1 tablespoon of the fat from the pot. Add the onion, celery, and carrot, and cook over medium-low heat, stirring, for about 8 minutes, or until golden. Meanwhile crush the garlic and fennel seeds together with a mortar and pestle or with a large chef's knife. Add to the vegetables and cook for about 30 seconds, or until fragrant.

Steps:

  • 4. If necessary, rearrange the oven racks to accommodate the large size of the pan. Preheat the oven to 325°F. 5. Add the wine and bay leaves to the Dutch oven and bring to a boil. Boil for 5 minutes, or until reduced by half. Stir in the tomatoes and again bring to a boil, breaking up the tomatoes with the side of a large metal spoon. Add the browned ribs and any juices that accumulated in the bowl. Turn the ribs to coat them evenly with the tomato mixture. 6. Cover and braise in the lower half of the oven for 1 1/2 hour. Add the potatoes and continue to braise for 1 hour, until the meat is pulling away from the bones. 7. Use a slotted spoon or spatula and tongs to lift the ribs from the pan to a platter. Discard any loose bones. Remove fat and connective tissue. 8. Pour the remaining contents of the Dutch oven through a strainer set over a large bowl. Discard the bay leaves and then spoon the strained vegetables onto the ribs. Cover the platter with aluminum foil and keep warm in the turned-off oven. 9. Use a large metal spoon to spoon off and discard the fat that comes to the top of the bowl and then pour the juices into a small saucepan, or pour the juices into a fat separator and then pour the defatted juices into a small saucepan. Alternatively, chill the strained juices for several hours or overnight and lift off the fat that solidifies on top with a skimmer. Refrigerate the ribs and vegetables, tightly covered, and then return them to the Dutch oven with the defatted juices and slowly reheat over low heat. 10. Reheat the juices to a simmer, taste, and adjust the seasoning with salt and pepper. Pour the juices over the short ribs and vegetables and serve hot.

OVEN BRAISED SHORT RIBS



Oven Braised Short Ribs image

I love recipes that let the oven do the slow cooking for me especially in the cooler weather. Gives a little extra heat to the house and the smell of the braising food will make you crazy all day.

Provided by Marsha Gardner

Categories     Ribs

Time 3h

Number Of Ingredients 12

6 lb beef short ribs, bone in
2-3 Tbsp olive oil, extra virgin, or more for browning ribs
kosher salt
1 large spanish onion, cut into 1/2 inch pieces
2 celery stalks, cut into 1/2 inch pieces
2 large carrots, scrapped and cut into 1/2 inch pieces
2 clove garlic, smashed
12 oz tomato paste
2-3 c hearty red wine
2 c water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves

Steps:

  • 1. Season each short rib generously with salt. In a Dutch oven heat oil.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.
  • 2. 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.
  • 3. Season the vegetables generously with salt and brown until they are very dark and a fond has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the pan fond and let it reform. Scrape the fond 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.
  • 4. 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.
  • 5. When done the meat should be very tender but not falling apart. Serve with the braising liquid. My favorite accompaniment is creamy polenta and green vegetable.

OVEN-BRAISED SHORT RIBS WITH FENNEL



OVEN-BRAISED SHORT RIBS WITH FENNEL image

Categories     Beef     Braise

Number Of Ingredients 11

3½ to 4 pounds meaty bone-in short ribs
Coarse salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 cup diced yellow onion
½ cup diced celery
½ cup diced carrot
2 cloves garlic, coarsely chopped
1 tablespoon fennel seeds
2 cups hearty red wine
2 bay leaves
1 (28-ounce) can Italian plum tomatoes with juices

Steps:

  • Add the onion, celery, and carrot, and cook over medium-low heat, stirring, for about 8 minutes, or until golden.Meanwhile crush the garlic and fennel seeds together with a mortar and pestle or with a large chef's knife. Add to the vegetables and cook for about 30 seconds, or until fragrant. 4. If necessary, rearrange the oven racks to accommodate the large size of the pan. Preheat the oven to 325°F. 5. Add the wine and bay leaves to the Dutch oven and bring to a boil. Boil for 5 minutes, or until reduced by half. Stir in the tomatoes and again bring to a boil, breaking up the tomatoes with the side of a large mespoon. Add the browned ribs and any juices that accumulated in the bowl. Turn the ribs to coat them evenly with the tomato mixture. 2. Heat a large (7- to 8-quart) enameled cast-iron or other nonreactive Dutch oven over 6. Cover and braise in the lower half of the oven for 2 to 2½ hours, until the meat is pulling away from the bones. 7. Use a slotted spoon or spatula and tongs to lift the ribs from the pan to a platter. Discard any loose bones. Snip off the strings and discard, or remove the silicone ties. 8. Pour the remaining contents of the Dutch oven through a strainer set over a large bowl. Discard the bay leaves and then spoon the strained vegetables onto the ribs. Cover the platter with aluminum foil and keep warm in the turned-off oven. 9. Defat and save the juices. Refrigerate the ribs and vegetables, tightly covered, and then return them to the Dutch oven with the defatted juices and slowly reheat over low heat. 10. Reheat the juices to a simmer, taste, and adjust the seasoning with salt and pepper. Pour the juices over the short ribs and vegetables and serve hot.

EINTOPF (BRAISED SHORT RIBS WITH FENNEL, SQUASH AND SWEET POTATO)



Eintopf (Braised Short Ribs With Fennel, Squash and Sweet Potato) image

There are as many versions of eintopf, a hearty German stew, as there are people who love it. A traditional eintopf may include bratwurst and sauerkraut, but it's how it is cooked that's important (eintopf translates to "one pot"). This particular recipe, made with bone-in short ribs, is braised until the meat melts off the bone. Fennel - fresh bulb and dried seeds - stars in the braise, while the fronds are sliced for garnishing. Every bite of this stew bursts with flavor, and, as is the case with so many one-pot meals, this dish will only improve with time as all the ingredients sit and mingle. Serve this hot off the stove, with some warm crusty bread for dipping. If you plan to save it for later, reserve the fresh greens for stirring in right before serving.

Provided by Yewande Komolafe

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 17

4 pounds meaty, bone-in short ribs, cut into single-bone portions
Salt
1 tablespoon neutral oil, such as grapeseed, canola or vegetable oil
1 small fennel bulb, trimmed and chopped (about 2 1/4 cups), top with fronds separated from bulb and thinly sliced
6 shallots, peeled and halved lengthwise
6 garlic cloves, smashed and peeled
1 teaspoon fennel seeds, crushed
1/2 teaspoon ground turmeric
1 (28-ounce) can whole peeled tomatoes
4 cups chicken stock
1 white sweet potato, such as Japanese sweet potatoes, peeled and cut into 2-inch pieces, or use an orange sweet potato (2 loose cups)
1/2 small butternut squash (about 1 pound 3 ounces), seeds removed, peeled and cut into 2-inch pieces
1 (14 1/2-ounce) can full-fat coconut milk
1 teaspoon freshly ground black pepper
1 (1-inch) piece fresh ginger, scrubbed and grated
4 cups torn or cut fresh greens, such as kale, mature spinach, mustard greens or dandelion greens
Warm crusty bread, for serving

Steps:

  • Season the short ribs with a sprinkle of salt on all sides. Heat the oil in a large Dutch oven set over medium-high. Working in batches if necessary, brown the tops and sides of short ribs, about 3 minutes per side. Transfer to a large plate and repeat the browning process with the remaining ribs.
  • Heat the oven to 350 degrees. Pour off all but 2 tablespoons of fat from the pot. Add the chopped fennel bulb, (reserve the top and fronds for garnish), shallots and garlic to the pot, season with salt, and toss to coat in the pan drippings. Sauté over medium-high heat, stirring frequently until softened, 3 minutes. Add the fennel seeds and turmeric, and cook until fragrant, 1 minute. Add the tomatoes and break apart the whole pieces with a wooden spoon or other cooking utensil. Cook until the tomato juices are thickened, about 6 minutes. Return the browned short ribs, bone side up, to the pot along with any drippings from the plate. Pour in the chicken stock and bring up to a simmer. Cover and transfer pot to the oven. Braise until the meat is tender, but not falling off the bone, about 2 to 2 1/2 hours.
  • Increase the oven temperature to 375 degrees. Transfer the cooked short ribs to a plate. Using a colander or sieve set over a bowl, drain out the vegetable solids from the pot and discard, reserving the liquid broth. Skim off and discard as much oil as you can from the surface of the liquid using a spoon or a ladle. (You should have about 3 to 4 cups of broth.) Return the broth to the pot, add the potato and squash, and pour in the coconut milk. Season to taste with salt and the 1 teaspoon black pepper. Add the ginger and return the short ribs to the pot, nestling the pieces between the vegetables so that the meat is mostly submerged in the liquid. Return the pot to the oven and braise uncovered until the potato and squash are tender, the meat is falling off the bone, and the liquid is slightly reduced, 50 minutes to 1 hour.
  • On the stovetop but off heat, stir in the greens: The heat from the stew should gently wilt the leaves. Top with the thinly sliced fennel top and fronds. Serve hot in bowls with warm crusty bread for dipping.

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