SHORT RIBS IN BROTH WITH SQUASH AND SHIITAKES
It was definitely autumn. We were to be guests at a dinner party, the first of the season, at which the hostess set the table indoors. I would bring the main course for eight to accompany several bottles of zinfandels from Sonoma.I simmered short ribs and mushrooms in broth seasoned with soy sauce to play off the earthy wines. An enrichment of sake and, eventually, delicata squash echoed their fruit. The steaming, soupy meat and vegetables were ladled over boiled soba noodles. With time to spare, I was able to refrigerate the dish overnight so the fat could congeal for easy removal, the benefit of planning.
Provided by Florence Fabricant
Categories dinner, main course
Time 3h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Place an 8- to 12-quart casserole over medium-high heat. Pat the meat dry and add as many pieces as will fit comfortably, fat side down. Brown on all sides and transfer to a platter. Finish the rest of the meat. When pan is empty, lower heat to medium and sauté onion, garlic and ginger until soft. Stir in cardamom. Add mushrooms and cook until wilted. Stir in sake and soy sauce. Add beef and stock, season with pepper and bring to a boil. Cover and reduce heat to low, simmering until meat is tender, about 2 hours.
- Allow to cool, uncovered, and skim off as much fat as possible (or, if time permits, refrigerate overnight, then discard fat from pot). Remove and discard bones from meat, trim off any gristle and cut chunks of meat in half. Return to pot, bring to a slow simmer and stir in vinegar. Add squash and scallions. Simmer, uncovered, about 10 minutes, until squash is tender.
- Place noodles in big soup bowls and spoon broth, meat and vegetables over. Serve with togarashi on the side.
BRAISED BEEF SHORT RIBS WITH SHERRY & SHIITAKE
Moist, juicy, tender and incredibly delicious... perfect dish to serve anytime!
Provided by Francine Lizotte
Categories Beef
Time 2h40m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 325ºF. Season short ribs with salt and pepper on all sides; set aside. In a large Dutch oven over medium-high heat, add oil and butter. When hot, place short ribs and cook until caramelized on all sides. Transfer on a plate and set aside.
- 2. In the same pot, add onion, reduce heat to medium and sauté until soft, about 5 minutes. Add shiitake mushrooms and cook for 3 minutes, stirring constantly to prevent from burning. Add garlic and sauté for 1 minute. Stir in flour to coat ingredients. Pour in beef broth and cooking sherry; scrap any bits at the bottom. Stir in tomato paste, rosemary, balsamic vinegar and cayenne.
- 3. Bring it back to a simmer on medium-high. Place short ribs back and pour more broth over enough to cover meat. Cover and transfer to the preheated oven. Braise for 2 hours or until ribs are fork-tender.
- 4. Remove from heat and transfer short ribs on a plate while working on sauce.
- 5. Put heat on medium and skim off fat on the surface. When simmering, pour in cornstarch mixture and stir until sauce thickens, less than a minute. Taste and adjust seasoning if necessary. Place short ribs over mashed potato, ladle sauce over and sprinkle fresh parsley on top. Makes 4 servings
- 6. To view this recipe on YouTube, click on this link >>>> https://youtu.be/z23_LMboIxU
BEEF SHORT RIBS WITH SHERRY & SHIITAKE
Moist, juicy, tender and incredibly delicious... perfect dish to serve anytime! VIDEO https://youtu.be/z23_LMboIxU
Provided by CLUBFOODY
Categories Meat
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325ºF. Season short ribs with salt and pepper on all sides; set aside. In a large Dutch oven over medium-high heat, add oil and butter. When hot, place short ribs and cook until caramelized on all sides. Transfer on a plate and set aside.
- In the same pot, add onion, reduce heat to medium and sauté until soft, about 5 minutes. Add shiitake mushrooms and cook for 3 minutes, stirring constantly to prevent from burning. Add garlic and sauté for 1 minute. Stir in flour to coat ingredients. Pour in beef broth and cooking sherry; scrap any bits at the bottom. Stir in tomato paste, rosemary, balsamic vinegar and cayenne.
- Bring it back to a simmer on medium-high. Place short ribs back and pour more broth over enough to cover meat. Cover and transfer to the preheated oven. Braise for 2 hours or until ribs are fork-tender.
- Remove from heat and transfer short ribs on a plate while working on sauce.
- Put heat on medium and skim off fat on the surface. When simmering, pour in cornstarch mixture and stir until sauce thickens, less than a minute. Taste and adjust seasoning if necessary. Place short ribs over mashed potato, ladle sauce over and sprinkle fresh parsley on top. Makes 4 servings.
Nutrition Facts : Calories 1591.5, Fat 133.3, SaturatedFat 56.5, Cholesterol 266.6, Sodium 825.8, Carbohydrate 18, Fiber 2.3, Sugar 7, Protein 51.1
SOY-BRAISED SHORT RIBS WITH SHIITAKES RECIPE BY TASTY
Here's what you need: bone-in short ribs, kosher salt, black pepper, dried shiitake mushroom, boiling water, canola oil, medium yellow onion, pear, fresh ginger, scallions, garlic cloves, rice wine, sugar, light soy sauce, dark soy sauce, gochujang, mirin, sesame oil, cooked white rice, kimchi, sliced scallion, toasted sesame seed
Provided by Matthew Johnson
Categories Dinner
Yield 12 servings
Number Of Ingredients 22
Steps:
- Generously season the short ribs all over with salt and pepper. Let sit at room temperature while you prepare the rest of the ingredients.
- Add the dried shiitake mushrooms to a large heatproof bowl and pour in enough boiling water to cover. Cover with plastic wrap and let soak for 1 hour.
- Preheat the oven to 350˚F (180˚C).
- Heat the canola oil in a large Dutch oven over medium-high heat until almost smoking. Working in 2 batches, sear the short ribs on all sides until deeply browned and crispy, about 10 minutes total. Remove the ribs from the pot and transfer to a plate.
- To pan with excess oil and beef fat, add the onion, Asian pear, ginger, scallions, and garlic, then cook over medium heat, stirring occasionally, until softened and slightly browned, about 10 minutes.
- Add the rice wine and stir to scrape up any browned bits from the bottom of the pot.
- Add the drained shiitake mushrooms, 1 cup (240 ml) of the shiitake soaking liquid, the sugar, light and dark soy sauces, gochujang, mirin, and sesame oil. Stir and bring to a boil.
- Nestle the short ribs back into the sauce, cover, and braise in the oven for 3 hours, or until the short ribs are tender enough to fall off the bone.
- Serve the short ribs over rice with the braising liquid spooned on top. Top with kimchi, sliced scallions, and toasted sesame seeds.
- Enjoy!
Nutrition Facts : Calories 542 calories, Carbohydrate 36 grams, Fat 23 grams, Fiber 19 grams, Protein 45 grams, Sugar 14 grams
BEEF-SHORT RIBS TAGINE WITH HONEY-GLAZED BUTTERNUT SQUASH
Categories Onion Bake Prune Date Pear Beef Rib Butternut Squash Winter Honey Bon Appétit
Yield Serves 8
Number Of Ingredients 16
Steps:
- Preheat oven to 325°F. Heat 3 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add onions and sauté until brown, about 20 minutes. Using slotted spoon, transfer onions to large bowl. Season short ribs with salt and pepper. Add 1 tablespoon oil to same pot. Add 8 short ribs and brown on all sides, about 10 minutes. Transfer ribs to bowl with onions. Add remaining 1 tablespoon oil to pot. Add remaining 8 ribs and brown on all sides, about 10 minutes. Transfer ribs to same bowl
- Whisk flour into drippings in pot. Whisk in 2 cups broth. Bring to boil, scraping up browned bits. Mix in remaining 2 cups broth, wine, prune juice, tomato paste and spices. Return ribs to pot, arranging close together on their sides in single layer if possible. Add dates and pears; add onions and any juices.
- Bring liquid to boil; cover pot. Place pot in oven and bake until ribs are tender, about;1 hour 45 minutes.
- Using tongs, transfer ribs to large bowl. Strain cooking liquid into medium bowl, pressing on contents of strainer. Freeze liquid until fat rises to top, about 30 minutes. Spoon off fat. Return liquid to pot. Add honey; boil until sauce is thick enough to coat spoon and is reduced to 3 cups, about 12 minutes. Season with salt and pepper. Return ribs to pot, spooning sauce over to coat. (Short ribs can be made 2 days ahead. Refrigerate until cold; then cover and keep chilled.)
- Rewarm ribs over medium-low heat, stirring occasionally. Mound ribs on platter. Top with squash; garnish with parsley.
BRAISED BEEF SHORT RIBS WITH SHERRY & SHIITAKE
These short ribs are moist, juicy, tender and incredibly delicious! This is a perfect dish to serve anytime! VIDEO https://www.youtube.com/watch?v=z23_LMboIxU
Provided by CLUBFOODY
Categories Meat
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325ºF. Season short ribs with salt and pepper on all sides; set aside. In a large Dutch oven over medium-high heat, add oil and butter. When hot, place short ribs until caramelized on all sides. Transfer on a plate and set aside.
- In the same pot, add onion, reduce heat to medium and sauté until soft, about 5 minutes. Add shiitake mushrooms and cook for 3 minutes, stirring constantly to prevent from burning. Add garlic and sauté for 1 minute. Stir in flour to coat ingredients. Pour in beef broth and cooking sherry; scrap any bits at the bottom. Stir in tomato paste, rosemary, balsamic vinegar and cayenne.
- Bring it back to a simmer on medium-high. Place short ribs back and pour more broth over enough to cover meat. Cover and transfer to the preheated oven. Braise for 2 hours or until ribs are fork-tender.
- Remove from heat and transfer short ribs on a plate while working on sauce.
- Put heat on medium and skim off fat on the surface. When simmering, pour in cornstarch mixture and stir until sauce thickens, less than a minute. Taste and adjust seasoning if necessary. Place short ribs over mashed potato, ladle sauce over and sprinkle fresh parsley on top. Makes 4 servings.
Nutrition Facts : Calories 1378.1, Fat 112.7, SaturatedFat 47.6, Cholesterol 223.5, Sodium 798.1, Carbohydrate 19.6, Fiber 2.4, Sugar 7, Protein 43
More about "short ribs in broth with squash and shiitakes recipes"
PAIRINGS: SHORT RIBS IN BROTH WITH SQUASH AND SHIITAKES
From nytimes.com
Estimated Reading Time 2 mins
BRAISED SHORT RIBS WITH SQUASH AND CHILE RECIPE | BON …
From bonappetit.com
SOY-BRAISED SHORT RIBS WITH SHIITAKES RECIPE | BON APPéTIT
From bonappetit.com
BRAISED BEEF SHORT RIBS WITH BUTTERNUT SQUASH AND …
From panningtheglobe.com
5/5 (1)Total Time 2 hrs 45 minsCategory DinnerCalories 572 per serving
SOY-BRAISED SHORT RIBS WITH SHIITAKES RECIPE | RECIPES.NET
From recipes.net
SHORT RIBS WITH SPAGHETTI SQUASH OR PASTA - CINDY'S TABLE
From cindystable.com
CAN YOU USE SHORT RIBS FOR BONE BROTH? - GETEATIN.COM
From geteatin.com
SHORT RIBS IN BROTH WITH SQUASH AND SHIITAKES
From diningandcooking.com
SHORT RIBS, BOK CHOY, SHIITAKE AND NOODLES IN GINGER/GARLIC BROTH ...
From pinterest.com
SHORT RIBS IN BROTH WITH SQUASH AND SHIITAKES RECIPE
From pinterest.com
NY TIMES SHORT RIBS IN BROTH WITH MUSHROOMS AND SQUASH RECIPE
From ketofoodist.com
SHORT RIBS IN BROTH WITH SQUASH AND SHIITAKES | CLAGIOVA | COPY ME …
From copymethat.com
BRAISED BEEF SHORT RIBS WITH SHERRY SHIITAKE RECIPES
From tayanggge.btarena.com
BONE BROTH-BRAISED SHORT RIBS RECIPE WITH GARLIC AND THYME
From draxe.com
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