GUINNESS-BRAISED BONELESS SHORT RIBS WITH PRUNES
From Cook's Illustrated magazine, Feb 09. Serve with egg noodles, mashed potatoes or roasted potatoes.
Provided by DrGaellon
Categories Stew
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Place oven rack in upper-middle position and preheat to 300°F.
- Pat beef dry with paper towels. Stir together salt and pepper and sprinkle over beef. Heat 1 tbsp oil in Dutch oven until smoking. Add half of beef and cook without moving, 4-6 minutes, until well browned. Turn beef over and cook second side until well browned, another 4-6 minutes. If fat begins to smoke, reduce heat. Transfer beef to medium bowl. Repeat with remaining oil and beef.
- Reduce heat to medium, add onion, and cook, stirring often, until softened and barely browned, 12-15 minutes. (If onions darken too quickly, add 1-2 tbsp water to pan.).
- Add tomato paste and stir constantly until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook until fragrant, 30-60 seconds. Turn heat up to medium-high, add Guinness, and simmer, scraping up fond from sides and bottom. Add beef broth, carrots, prunes, thyme, and bay leaf. Add beef and any juices in the bowl. Cover and bring to a simmer. Transfer to oven and cook 2 to 2½ hours, turning meat twice with tongs during cooking. When done, a fork will slip easily in and out of meat.
- Place water in a small bowl and sprinkle with gelatin. Let stand 5 minutes. Using tongs, transfer meat and carrots to serving platter; tent with foil. Strain cooking liquid through a fine strainer into a fat separator. Press on solids to extract as much liquid as possible, then discard solids. Allow to settle, then strain off fat. Return liquid to Dutch oven and reduce to 1 cup over medium heat, 5-10 minutes. Remove from heat and stir in bloomed gelatin; season with salt and pepper to taste. Pour sauce over meat and serve.
Nutrition Facts : Calories 1009.3, Fat 75.6, SaturatedFat 31.8, Cholesterol 150.9, Sodium 663.1, Carbohydrate 25.5, Fiber 2.3, Sugar 5.3, Protein 31.9
BRAISED SHORT RIBS IN PORCINI-PRUNE SAUCE
Provided by Elaine Louie
Categories dinner, main course
Time 4h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large nonreactive mixing bowl, combine short ribs, carrots, celery, thyme, bay leaves and peppercorns. Cut 4 of the onions into 1-inch chunks, and add to bowl. Cut 2 heads of garlic (with peel) in half crosswise, and add to bowl. Pour wine over all, and mix well. Cover, and refrigerate overnight.
- Remove short ribs from marinade, and drain well. Pat dry with paper towels, and season with salt and pepper to taste. Set aside. Strain marinade into a clean bowl, reserving vegetables. Remove thyme, bay leaves and peppercorns, and reserve. In a large casserole over high heat, heat 2 tablespoons of duck fat, and add short ribs. Sear short ribs until well browned on all sides, about 10 minutes. Remove short ribs, and set aside.
- Preheat oven to 375 degrees. Add 1 tablespoon of duck fat to casserole, then add the reserved vegetables. Saute, stirring constantly, until lightly browned, about 10 minutes. Add reserved marinade, and stir well. Boil marinade until reduced by half, about 15 minutes. Add veal stock, short ribs and reserved thyme, bay leaves and peppercorns. Cover, and braise in oven until ribs are very tender, about 2 1/2 hours.
- Remove short ribs from casserole, and set aside. Pour vegetables and liquid through a fine strainer into a large bowl. Discard all solids, and return liquid to a clean casserole. Bring the liquid to a boil over high heat, and reduce by half, about 10 minutes. Remove from heat, and set aside.
- Cut remaining 3 onions into large dice. Separate the cloves of the remaining head of garlic, and peel and thinly slice. In a large saute pan over medium-low heat, add remaining 1 tablespoon duck fat. Add mushrooms, and saute until lightly browned. Remove from pan, and set aside. Add diced onions to pan, and saute until translucent, about 5 minutes. Add sliced garlic to onions, and saute for 1 minute. Add mushrooms and prunes, and saute just until heated.
- Add sauteed onion, garlic, prunes and mushrooms to the casserole containing the reduced wine mixture. Adjust salt and pepper to taste. Add short ribs, and mix gently. Place over medium-low heat, and simmer just until thoroughly heated. Serve immediately.
SHORT RIBS WITH RED WINE AND PRUNE
Make and share this Short Ribs With Red Wine and Prune recipe from Food.com.
Provided by Brookelynne26
Categories Meat
Time 9h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Sprinkle the ribs with salt and pepper to taste. Roll the ribs in the flour and shake off the excess.
- In a large skillet, heat the oil over medium heat and cook th ribs in batches, until browned on all sides. Transfer the ribs to the slow cooker.
- Add the onions, carrot, and celery to the skillet and cook, stirring often, until golden, about 15 minutes. Stir in the garlic and herbs and cook for a minute longer. Add the wine and cook, scraping the bottom for the browned bits, until the wine comes to a boil. Stir in the tomato paste, prunes, and broth. Pour over the ribs in the slow cooker.
- Cover and cook on low for 8 to 10 hours, or until the ribs are tender and the meat is coming away from the bones. Skim the fat from the surface of the liquid and stir in the mustard. Discard the bay leaves. Taste for seasoning and sprinkle with chopped fresh parsley.
Nutrition Facts : Calories 142.5, Fat 7.3, SaturatedFat 1.1, Sodium 558.2, Carbohydrate 11.4, Fiber 1.6, Sugar 3.1, Protein 3
PRUNE AND ALMOND BRAISED SHORT RIBS
When the chef Tony Maws's grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass. This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights). It's a Sephardic take on his grandmother's tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed. Serve it as part of a Seder, or for just about any special occasion. It is sure to impress.
Provided by Joan Nathan
Categories dinner, main course
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Heat oven to 325 degrees. Season short ribs or flanken with salt and pepper. Place a heavy wide pan over medium-high heat. Add the fat or oil and heat until shimmering. Add beef and brown well on both sides. Transfer to a plate.
- Add onion, carrots, celery, garlic and ginger to the pan, and stir until the onions begin to brown, about 3 minutes. Add port and wine, scraping the bottom of the pan with a wooden spoon. Simmer until reduced by half, about 10 minutes.
- In a large Dutch oven or heavy braising pan, combine 2 cups of the prunes, 1 cup almonds, and the mushrooms. In a piece of cheesecloth, tie up 1/4 cup of the parsley with the thyme, bay leaf, cinnamon, clove, star anise and orange zest, and add to the pot. Add the meat, the vegetable mixture and enough stock to cover. Place over high heat to bring to a boil, then transfer to the oven. Cook, covered, until the meat is falling off the bones, about 2 1/2 hours. Cool completely in the pan, then refrigerate overnight or until well chilled.
- Skim the fat, then transfer beef to a large bowl, discarding any loose bones. Discard the cheesecloth packet, and transfer remaining broth and vegetables to a food processor. Purée, then return to a clean pan. Add meat and remaining 2 cups whole prunes. Place over medium-low heat, stirring occasionally, until gently reheated. Garnish with remaining 1/4 cup parsley and 1/4 cup almonds.
More about "prune and almond braised short ribs recipes"
PRUNE AND ALMOND BRAISED SHORT RIBS RECIPE | RECIPE | BRAISED …
From pinterest.com
RED WINE BRAISED SHORT RIBS WITH PRUNES RECIPE | THE NOSHER
From myjewishlearning.com
PRUNE AND ALMOND BRAISED SHORT RIBS | KATHLEEN | COPY ME THAT
From copymethat.com
PRUNE AND ALMOND BRAISED SHORT RIBS - MASTERCOOK
From mastercook.com
YUMMLY: PERSONALIZED RECIPE RECOMMENDATIONS AND SEARCH
From yummly.com
PRUNE AND ALMOND BRAISED SHORT RIBS: RECIPE - THE NEW …
From nytimes.com
RED WINE BRAISED SHORT RIBS WITH PRUNES - JMORE
From jmoreliving.com
PRUNE AND ALMOND BRAISED SHORT RIBS RECIPE - NYT COOKING
From hijabstyle.us
PRUNE AND ALMOND BRAISED SHORT RIBS RECIPES
From tfrecipes.com
PRUNE AND ALMOND BRAISED SHORT RIBS - DINING AND COOKING
From diningandcooking.com
PRUNE AND ALMOND BRAISED SHORT RIBS RECIPE - NYT COOKING
From cooking.nytimes.cf
BRAISED SHORT RIBS WITH PLUMS RECIPE - AMAWATERWAYS
From amawaterways.com
PRUNE AND ALMOND BRAISED SHORT RIBS RECIPE | RECIPE
From pinterest.com
PRUNE AND ALMOND BRAISED SHORT RIBS RECIPE | RECIPE | BRAISED …
From pinterest.co.uk
TOP 10 FLANKEN STYLE RIBS THIN CUT RECIPES IDEAS AND INSPIRATION
From pinterest.com
HOW TO USE PRUNE JUICE TO MAKE BETTER SHORT RIBS | EPICURIOUS
From epicurious.com
EASIEST WAY TO MAKE SHORT RIBS RECIPE IN OVEN - YUMMLY
From yummly.eu.org
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