Spice And Wine Braised Short Ribs Recipes

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.

STICKY FIVE-SPICE SHORT RIBS

Steps:

• Heat the oven to 350 degrees F and arrange a rack in the middle.
• Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder.
• Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side.
• Remove ribs to a plate and set aside. Discard all but 1 tablespoon drippings, return pan to stove, and add garlic, ginger, and chile and cook just until fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer.
• Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees F and cook, covered, until ribs are sticky, about 30 more minutes.

RED WINE BRAISED SHORT RIBS

Steps:

• Preheat oven to 325 degrees F.
• Pat ribs dry with paper towels and season with salt and pepper on all sides.
• Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.
• Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.

BRAISED FIVE SPICE BEEF SHORT RIBS

Steps:

• Wrap five spices mix and star anise in cheese cloth.
• In an 10 quart, place ribs, spice mix and enough water to cover ribs. Cook over medium heat with lid on and allow meat to slow simmer 1 hour and reduce liquid by half. Remove ribs and save braising liquid. In same pot, add oil, garlic, ginger, tomatoes, celery and onion. Stir fry for a minute and add brandy and short ribs. Mix tomatoes sauce to taste, sugar, braising liquid and pour over ribs. Return to simmer until the sauce has thickened. Add oyster sauce to taste. Before serving remove the cheese cloth.

RED WINE BRAISED SHORT RIB

Steps:

• Preparation.
• Preheat oven to 350 degrees
• In small bowl, combine the garlic salt, italian seasoning, salt and pepper. Blend well.
• Apply generously the spice rub ingredients you just prepared to both sides of the short ribs.
• In oven proof roasting pot, coat bottom of pan with olive oil and brown each side of the rib (approximately 3 minutes per side) on a medium heat cooktop.
• Remove ribs and set aside
• Add carrots, onions, garlic and rosemary to same pot that you just browned the ribs in and saute until translucent.
• Add red wine and 2 Cups of the beef broth and and bring to a boil, then remove from heat.
• Return ribs to roaster and cover.
• Place in oven and cook for 3 hours. Periodically check to ensure liquid is still present. If needed, add more beef broth and red wine.
• After 3 hours, reduce heat to 325 degrees and bake for an additional 30 minutes.
• Turn oven to 175 degrees and remove 1/2 cup of braising liquid from pan and degrease. An easy method of separating the grease is by adding ice cubes and the grease sticks to the ice cube. Just don't let the ice melt, remove the cubes as you go.
• In a small pot, on medium heat whisk braising liquid, 1/2 cup beef broth and contents of gravy mix until thickened.
• Serve short ribs and drizzle sauce to taste.

SPICE AND WINE BRAISED SHORT RIBS

Steps:

• Preheat the oven to 300-325°F.
• Choose a heavy casserole or dutch oven with a lid.
• Use a skillet if necessary to brown the ribs and transfer to the casserole to finish.
• Heat enough oil to brown the ribs successfully-- it should cover the bottom of the pan.
• Season the ribs with salt and pepper.
• Brown in batches.
• Reserve the ribs on a plate.
• Pour off excess fat from the pan and add the mirepoix- carrot, onion and celery.
• Cook until nicely caramelized.
• Add the garlic and tomato paste.
• Cook for 1 minute.
• Add the wine and cook until reduced by half, then add the stock, spices and herbs.
• Bring to boiling then add the ribs to the pot.
• (If using a skillet, prepare to this point and transfer to the baking dish).
• Cover the ribs and place in the oven.
• After about 20-30 minutes, check the ribs to see that the liquid is not boiling or bubbling.
• Reduce the oven heat if necessary.
• Cook until tender-- about 2 hours.
• Keep checking to make sure there’s enough liquid.
• When the ribs are done, remove from the pot and keep warm.
• Let the pot rest until the fat rises to the surface.
• Remove any excess fat.
• Remove the cinnamon stick and herb sprigs.
• For a more refined sauce, purée or put through a food mill.
• Reheat the sauce to boiling, adjusting the seasonings, and reduce until nicely thickened.
• Serve the ribs warmed in the sauce.