Red Wine Braised Short Ribs With Mushrooms Recipes

RED WINE BRAISED SHORT RIBS WITH MUSHROOMS

Steps:

• Combine all the marinade ingredients-the garlic through the red wine-in a large pan. Bring the wine to a boil, simmer for 10 minutes, and then let it cool a bit before combining with the ribs. (see notes)
• Place the ribs in a plastic storage bag. Carefully pour the marinade in with the ribs. Squeeze the air out, and seal the bags tightly. Place in the refrigerator for at least 6 hours, or overnight.
• Preheat oven to 275 convection / 300 degrees conventional. When you're getting ready to braise the ribs, remove the short ribs from the marinade, reserving the marinade. Scrape off large bits of marinade ingredients that may be sticking to the ribs. Find 3 garlic cloves and a sprig of rosemary from the marinade, and mince for later.
• Place a large bowl in the sink, and place a finely meshed sieve over the bowl. Pour the marinade through the
• Heat 1 tablespoon of olive oil in a large oven safe dutch oven. Add the onions, carrots, celery, and parsnip to one dutch oven or skillet; add the other half of the veggies to your second cooking vessel, or hold aside to do in 2 batch. Cook the veggies until they soften, about 10 minutes, stirring occasionally.
• Add the short ribs to the veggie mixture. Turn the meat over every few minutes to brown the meat on each site.
• Have the oven preheated to 275. Once the meat has browned in the dutch oven, add the broth, rosemary, minced garlic and 1.5 cups of reserved marinade. Bring to a boil, then cover and move from the stove top to the oven. Cook for at least 3 hours, until the meat is very tender. Check every hour or so to make sure you still have liquid in the dutch oven.
• Start this as you get within 30 minutes of finishing the beef slow cooking process. Heat a tablespoon of olive oil in a skillet on medium. Add the shallot, sauté until softened, about 5 minutes. Add the mushrooms, cook until they sweat, about 5 minutes.
• After the ribs have braised for 3 hours, remove the Dutch oven from the oven and place on the stove top. Remove the cover from the beef. You should have some excess liquid. Scoop a ladleful of the broth from the beef into the mushroom skillet. Cook the broth down until it is mostly absorbed. Remove the short ribs from the dutch oven, and place on a platter. Cut the meat off the bones-it should slide off very easily and some meat will have come off the bone during the cooking. Cut the beef into smaller bite sized pieces, and removed large pieces of excess fat.
• Put the chopped beef back into the cooking vessel, and stir it into the broth. Stir the mushrooms in with the beef. Simmer for 5 to 10 minutes to blend the flavors and reduce the sauce a bit. The beef can be served at this point, or kept warm on low heat until you are ready to serve.
• Serve the beef and mushrooms over buttered noodles or mashed potatoes. Scoop the beef and mushrooms out with slotted spoon, then scoop the desired amount of additional sauce to serve over the beef. And of course, serve it with a glass of red wine!

BRAISED SHORT RIBS WITH MUSHROOMS

Steps:

• Preheat the oven to 300 degrees F. Bring the short ribs to room temperature. Meanwhile, pulse the shallots, 10 cloves garlic and the tomato paste in a food processor to make a paste. Cook the pancetta in a large ovenproof pot over medium-high heat until crisp, about 7 minutes. Transfer the pancetta and all but 2 tablespoons drippings to a bowl.
• Add the shallot mixture to the pot and cook, stirring, until brown, about 6 minutes. Reduce the heat to medium and add 1/2 cup cognac, scraping up the browned bits. Sprinkle in the flour and cook, stirring, about 5 more minutes. Gradually stir in the wine until smooth. Add the porcini, thyme, bay leaves and 11/2 teaspoons salt.
• Season the short ribs with salt and pepper, place in the pot and add water to cover. Trim a piece of parchment paper so that it rests on the surface of the meat. Cover the pot with the lid and transfer to the oven. Cook until the meat is fork-tender, about 3 hours.
• Remove the meat from the sauce and transfer to a plate. Set the sauce aside, about 10 minutes, then skim off the fat. (If the sauce is thick, add a splash of water.) Discard the bay leaves, season the sauce with salt and pepper and add the remaining 2 tablespoons cognac. Return the short ribs to the sauce and keep warm over low heat.
• Chop the remaining 1 clove garlic, then mash with 1/2 teaspoon salt using the flat side of a knife; add the parsley and chop. Heat the pancetta and the reserved drippings in a skillet over medium-high heat. Add the oyster and cremini mushrooms and cook until brown, about 10 minutes. Toss in the parsley mixture. Untie the short ribs, divide among plates and top with the sauce and mushrooms.

RED WINE-BRAISED SHORT RIBS

Steps:

• Preheat the oven to 425 degrees F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F.
• Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
• Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.
• Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side.

GARLIC BRAISED SHORT RIBS WITH RED WINE

Steps:

• Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
• Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
• Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
• Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
• Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

RED WINE-BRAISED BEEF SHORT RIBS

Steps:

• Preheat the oven to 300 degrees F.
• Season the short ribs generously with the flour, salt and pepper. Heat a large Dutch oven or heavy-bottomed pot over high heat and add the oil. Add the short ribs in batches and brown on all sides, about 3 minutes per side. Transfer the ribs to a plate.
• Meanwhile, add the carrots, celery and onion to a food processor and pulse until the vegetables are almost a puree, about 30 seconds.
• Reduce the heat under the pot to medium high, add the vegetable puree and saute, stirring often, until the veggies are softened, about 5 minutes. Add the tomato paste, Italian seasoning and a pinch of flour. Cook, stirring constantly, until the tomato paste darkens slightly, about 3 minutes. Slowly pour in the wine while whisking; whisk until smooth and combined. Add the sugar to the wine. Bring to a boil, reduce to a simmer and cook until the wine is reduced by half, 10 to 15 minutes.
• Stir in the broth, garlic and bay leaves, bring to a boil, turn off the heat and add the ribs back to the pot. Cover, transfer to the oven and cook until the ribs are tender, about 3 hours. Serve over sweet potato polenta.

RED WINE-BRAISED SHORT RIB STEW WITH POTATOES, CARROTS, AND MUSHROOMS

Steps:

• Prepare the short ribs: In a large oven-safe pot or Dutch oven over medium-high heat, heat the ghee or olive oil.
• Pat the short ribs dry with paper towels and season with the sea salt. Gently place the short ribs in the hot ghee or oil and sear on all sides until golden brown, about 4 minutes per side, turning as needed and searing in batches if needed to avoid overcrowding the pot. Transfer to a plate.
• To the same pot, add the onion, carrot and celery and cook until the veggies begin to brown, stirring as needed to avoid burning, about 5 minutes.
• Add the wine and deglaze the pot, scraping the browned bits loose from the bottom of the pot. Add the thyme and garlic and bring to a simmer. Let the wine reduce by half, about 10 minutes, then remove the pot form the heat.
• Place the browned short ribs into the wine reduction along with the bone broth and let marinate for 1 hour in the refrigerator. Alternatively, you can prepare this dish in advance by letting the ribs marinate for a full 24 hours-well worth it in our opinion.
• Preheat the oven to 350°F.
• Remove the pot from the refrigerator, cover with a lid or aluminum foil, and transfer to the oven to braise for 2 1/2 hours.
• At the 2 hour mark, when 30 minutes remain on the cooking time for the short ribs, prepare the vegetables: On a baking sheet, toss the potatoes, carrots, and mushrooms with the ghee or oil and sea salt. Spread out in and even layer and roast in the oven for 20 to 25 minutes, until the potatoes and carrots are knife-tender.
• Remove the pot with the short ribs from the oven, uncover, and transfer the meat to a plate. Strain the braising liquid into a deep serving dish; discard the solids from the liquid. Add the roasted veggies to the serving dish and stir to distribute evenly. Using your hands or a fork, break the short ribs into chunks and stir in as well. Garnish with a little chopped fresh parsley and serve family style.
• The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.

BRAISED SHORT RIBS WITH A RED WINE REDUCTION

Steps:

• Preheat the oven to 300.
• Season short ribs with salt and pepper.
• Place a large stock pot over HIGH heat. When hot, add the olive oil.
• Sear the short ribs on all sides until dark brown (about 2 minutes per side).
• Once brown, remove and place in a braising pan or dutch oven.
• Discard the oil, add fresh oil, and then saute all vegetables until brown. Add tomato paste and red wine, scraping up all bits of the pan.
• Pour the vegetable mixture over the short ribs. Add rosemary and thyme. Add beef broth until ribs are completely submerged.
• Cover with a tight fitting lid or aluminum foil and place in the preheated oven. Braising time is between 3-4 hours.
• Once the short ribs are tender, remove from the liquid and set them aside on a plate (cover with foil).
• Strain the braising liquid and allow to sit and cool for 30 minutes to allow the fat to rise to the top.
• Skim the fat off the top using a ladle and discard.
• Place the remaining liquid in a sauce pan, add honey and balsamic vinegar, and reduce by half over MEDIUM-HIGH heat. To thicken, mix flour and cold water to create a slurry, then slowly whisk into sauce until desired consistency is reached.
• If necessary, reheat the short ribs in the sauce in the oven until hot. Serve.