CABERNET-BRAISED SHORT RIBS RECIPE BY TASTY
Here's what you need: large beef short ribs, celery, medium carrots, medium leek, garlic, bay leaf, fresh thyme, whole black pepper, all-purpose flour, salt, pepper, cabernet sauvignon, olive oil, tomato paste, unsalted beef broth, mashed potato, italian parsley
Provided by Jody Duits
Categories Dinner
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, add the short ribs, all vegetables, herbs and black pepper to taste for the marinade. Add the wine to cover.
- Marinate at least 6 hours in the fridge.
- Remove the meat from the marinade and pat dry with a towel or paper towel.
- Strain the veggies from the wine. Reserve both the wine and veggies for later.
- Season the meat with a generous amount of salt and pepper. Coat each side with flour and set aside.
- In a large ovenproof pot, heat the olive oil over medium-high heat on the stovetop.
- Preheat the oven to 350F˚(180C˚).
- When the oil begins smoking, carefully slip ribs into the pot and sear until well-browned, 4 to 5 minutes per side. Transfer ribs to plate.
- In the same pot, sauté the veggies from the marinade until lightly caramelized and browned, 5 to 7 minutes.
- Add the wine in the pot, stirring to deglaze. Add tomato paste and stir to dissolve. Bring the liquid to a boil so the alcohol from the wine evaporates.
- Add beef broth and bring it back to a boil. Add the ribs back to your pot. Spoon the liquid over the ribs to coat them.
- Cover the pot and transfer to the middle rack of your oven.
- Bake until meat is tender enough to be pierced easily with fork, about 2½ hours, opening the oven every 30 minutes and carefully skimming the fat from surface.
- Serve with mashed potatoes, or another side of your choice, and garnish with chopped parsley on top.
- Enjoy!
Nutrition Facts : Calories 817 calories, Carbohydrate 81 grams, Fat 30 grams, Fiber 1 gram, Protein 33 grams, Sugar 19 grams
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
SOY-BRAISED SHORT RIBS WITH SHIITAKES RECIPE
Perfectly savory, tender, and juicy - these soy-braised short ribs served with rich shiitake mushrooms makes for an excellently filling dinner meal!
Provided by Marcia Soto
Categories Braised
Time 3h50m
Yield 12
Number Of Ingredients 23
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 : Carbohydrate 37.08g, Cholesterol 143.64mg, Fat 73.78g, Fiber 5.42g, Protein 33.43g, SaturatedFat 30.43g, ServingSize 12.00, Sodium 1,172.30mg, Sugar 0.00, UnsaturatedFat 33.54g
SOY SAUCE-MARINATED SHORT RIBS WITH GINGER
A drizzle of Sriracha at the end balances out the glaze's sweetness and adds earthy complexity to this short ribs recipe.
Categories Bon Appétit Braise Beef Beef Rib Soy Sauce Garlic Sesame Oil Ginger Anise Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk soy sauce, sugar, oil, red pepper flakes, garlic, ginger, star anise, and 1 cup water in a large bowl until sugar is dissolved. Add short ribs and place a small plate on top of short ribs to keep submerged. Cover bowl and chill at least 8 hours and up to 1 day.
- Preheat oven to 325°F. Transfer marinade and ribs to a large Dutch oven and bring to a simmer over medium heat. Cover and braise in oven, turning meat once, until ribs are very tender but not quite falling off the bone, 1 1/2-2 hours.
- Transfer ribs to a medium bowl and cover with foil to keep warm. Strain braising liquid into a medium saucepan; discard solids. Let sit a minute or so to settle, then ladle off fat from surface; discard. Bring braising liquid to a boil and cook, whisking occasionally, until reduced by half, 10-15 minutes.
- Whisk cornstarch and 3 Tbsp. water in a small bowl to make a slurry, then whisk into reduced braising liquid. Cook over medium, whisking constantly, until glaze is thick and bubbling, about 1 minute. Remove from heat and stir in lime juice.
- Mound rice in center of shallow bowls and place ribs on top. Drizzle about 2 Tbsp. glaze over each (you'll have plenty left over; save it and serve with grilled steak or chicken). Top with scallion and sesame seeds. Serve with lime wedges and Sriracha.
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- Return short ribs to pot, nestling them bone side up in liquid in a single layer. Cover pot, transfer to oven, and braise until ribs are fork-tender, about 2 1/2 hours.
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