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.
BRAISED BEEF SHORT RIBS
After not being able to find a recipe for beef short ribs on the internet, I thought I might share this one that I came across many years ago. I have received raves about my short ribs every time I have served them. Try them, I'm sure you will agree! Enjoy!
Provided by Jim Stearns
Categories Main Dish Recipes Rib Recipes
Time 2h55m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 889.3 calories, Carbohydrate 36.3 g, Cholesterol 137.9 mg, Fat 68.8 g, Fiber 4.9 g, Protein 30.4 g, SaturatedFat 29 g, Sodium 645.7 mg, Sugar 5.1 g
RIAD'S BRAISED SHORT RIBS
Once considered a peasant dish, short ribs-rectangles of beef usually taken from the chuck cut-are gaining increasing popularity and a newfound appreciation. Unlike back ribs, which have more bone than meat, short ribs consist of generous layers of meat and fat, and require long, slow, moist-heat cooking to release the beef's succulent flavor. This recipe comes to us courtesy of chef Riad Nasr, of Balthazar restaurant in New York City.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 17
Steps:
- Heat oven to 375 degrees. Tie each short rib with kitchen string, and season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat, and brown short ribs on each side. Remove short ribs, and cook carrots, celery, onions, and shallots until onions and shallots turn golden brown, 5 to 10 minutes. Add tomato paste and flour, and cook 2 to 3 minutes.
- Return short ribs to the pot, and deglaze with port and red wine. Cook until wine is reduced by 2/3. To make the bouquet garni, bunch rosemary, parsley, thyme, and bay leaves together, and tie the bundle with kitchen string. Add bouquet garni, garlic, and stock to pot. Bring to a boil, and cover. Transfer to oven, and cook until meat is fork-tender, about 3 hours.
- Transfer short ribs to large platter. Strain sauce through a fine sieve or cheesecloth into a medium-size saucepan. Reduce sauce over medium heat until it thickens to a gravylike consistency. Adjust seasoning to taste, spoon sauce over short ribs, and serve.
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.
SIMPLE BRAISED SHORT RIBS RECIPE
Braised Short Ribs are economical cuts of meat that are full of flavor. Braising short ribs with onion, garlic, carrots, and a broth/wine sauce brings out an incredible flavor and fall-off-the-bone tenderness in this otherwise tough cut of meat.
Provided by Kristin Marr
Categories dinner
Time 3h
Number Of Ingredients 11
Steps:
- Preheat the oven to 325F. Sprinkle the short ribs with salt (all sides).
- Heat a 3.5 or 5 quart Dutch oven or braiser pot over high heat. Add the olive oil. (I use this Dutch oven.)
- Once hot, add the short ribs (fat side down) and brown on two sides for 4-5 minutes (on each side). Depending on your Dutch oven size, you may need to work in two batches. Once the short ribs have browned, set aside on a plate.
- Drain the excess fat from the Dutch oven, leaving behind about 1 tablespoon of fat.
- Over medium-high heat, add the onions and carrots and sprinkle with a pinch of salt. Cook the veggies for 5 minutes, stirring frequently.
- Sprinkle the flour over the veggies, stirring to coat.
- Add the red wine and broth/stock. Stir to dissolve the flour in the liquid and allow the liquid to reach a lively simmer.
- Add the short ribs to the veggies and liquid (they shouldn't be submerged, just nestled in). And tuck the rosemary sprigs in the liquid, around the short ribs and veggie. Add the 1/2 teaspoon of salt and a few turns of fresh pepper.
- Once the ingredients reach a slight boil/lively simmer, place the lid on the Dutch oven. Place the pot in the oven and braise the short ribs and veggies, covered, for 2 1/2 hours.
- After 2 1/2 hours, remove the short ribs from the oven. The meat should easily fall off the bone and be fork tender.
- Serve the braised short ribs (and onions and carrots and juice) over mashed potatoes or polenta, or with a side of roasted sweet potatoes.
Nutrition Facts : Calories 590 kcal, Carbohydrate 19 g, Protein 50 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 147 mg, Sodium 1036 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 14 g, ServingSize 1 serving
TANGY BRAISED SHORT RIBS
This bright, sweet and salty recipe for braised short ribs will work with bone-in or boneless meat, as long as the short ribs are thick (at least 1 1/2 inch), and not the thinly sliced Korean style. Seasoning your meat with salt and pepper at least 24 hours in advance will greatly improve the flavor of the finished product. And, if you can spare an extra 24, making them a day ahead of serving will make them even better, with all that braising liquid flavoring the meat as it sits. Finishing with herbs and lemon are hardly a revelation in the braised meat department, but they are especially welcome here. The fresh lemon juice at the end transforms the braising liquid into a bright, brothy, spoonable sauce good enough to drink.
Provided by Alison Roman
Categories meat, main course
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Season short ribs with salt and pepper at least 1 hour (at room temperature) and as much as 48 hours (covered and refrigerated) in advance.
- Heat oven to 300 degrees. Heat 1 tablespoon oil in a large Dutch oven over medium-high. Working in batches, sear short ribs until deeply golden brown on both large flat sides, 4 to 6 minutes per side. Transfer short ribs to a large plate or cutting board and drain all but about 2 tablespoons fat from the pot. Discard remaining fat. Repeat with remaining short ribs. Drain all fat from the pot and carefully wipe out. (No need to wash, just get rid of any scorched bits.)
- In the same pot over medium-high, heat remaining 2 tablespoons oil, and add onions and garlic. Cook, stirring occasionally, until the onions and garlic get a bit of color, 4 to 5 minutes. Add honey and cook, stirring until it starts to bubble furiously, turning a darker amber brown and sticking to the bottom of the pot as it cooks.
- Add vinegar and soy sauce, and, using a wooden spoon or spatula, scrape up the bits on the bottom of the pot. Bring to a strong simmer and cook to reduce by about half, 5 to 8 minutes. Add broth and thyme, and bring to a simmer. Season with salt and pepper and add short ribs back in, bone-side up, making sure they are as submerged in that braising liquid as possible. Cover the pot and place in the oven. Do not look at it or remove the lid for 3 hours. (Nothing bad will happen, promise.)
- After 3 hours, check the short ribs, they should be extremely tender and nearly falling apart, almost having the jiggly texture of a baked custard or Jell-O. (If not, continue roasting another 20 to 30 minutes.) Remove from oven.
- At this stage, you can remove the lid and using a spoon, carefully skim as much of the top layer of fat as possible. Increase oven temperature to 425 degrees, and return the pot to the oven, uncovered, to let the short ribs brown a bit on top and thicken the braising liquid a bit, another 35 to 45 minutes. (Alternatively, you can remove the short ribs from the oven, let them cool at room temperature and place in them in the fridge, overnight. When ready to serve, remove them from the fridge and using a spoon, scrape off the solidified fat on the top layer. Return the short ribs, covered, to a 325-degree oven until totally warmed through, 30 to 40 minutes. Remove the lid and increase temperature to 425 degrees, and continue to cook, uncovered, to let the short ribs brown a bit on top and reduce the braising liquid, another 35 to 45 minutes.)
- Meanwhile, combine parsley and chives in a small bowl and season with flaky salt.
- Remove the short ribs from the oven and serve straight from the pot or transfer them to a shallow bowl or plate with high sides, spooning the braising liquid over. Squeeze lemons over, letting the juice season the braising liquid. Sprinkle with parsley mixture before serving.
STOUT-BRAISED SHORT RIBS WITH HORSERADISH & CARROTS
Cook these stout-braised ribs low and slow to get lovely, tender meat. It's easy to portion, plus it looks great on the plate - perfect for a family feast
Provided by Tom Kerridge
Categories Dinner
Time 4h
Number Of Ingredients 12
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.
Nutrition Facts : Calories 611 calories, Fat 36 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 23 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 0.7 milligram of sodium
BRAISED BONELESS SHORT RIBS
From Cook's Illustrated magazine, Feb 09. Use a bold red wine like a Cabernet Sauvignon or Cotes du Rhone. Serve with egg noodles, mashed potatoes or roasted potatoes.
Provided by DrGaellon
Categories Stew
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 14
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 unitl fragrant, 30-60 seconds. Turn heat up to medium-high, add wine, and simmer, scraping up fond from sides and bottom. Simmer until reduced by half, 8-10 minutes. Add beef broth, carrots, 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 905.1, Fat 75.6, SaturatedFat 31.8, Cholesterol 150.8, Sodium 692.1, Carbohydrate 13.8, Fiber 2.6, Sugar 5.7, Protein 30.6
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