Twice Cooked Beef Short Ribs With Dripping Carrots Gravy Recipes

TWICE-COOKED BEEF SHORT RIBS WITH DRIPPING CARROTS & GRAVY

Steps:

• At least one day before eating, slow-cook the ribs. Heat oven to 160C/140C fan/gas 3. If you have a flameproof roasting tin, then heat it with the oil and brown the seasoned fleshy sides of the ribs well. If not, do this in a frying pan and transfer the ribs to a roasting tin, flesh-side down. Nestle the whole carrots among the ribs and pour over all the wine. Cover the roasting tin tightly with foil and put in the oven for 4 hrs, turning any carrots that aren't submerged in the wine halfway through.
• When cooked, leave to cool, then transfer the ribs and carrots to a tray, pouring the cooking juices into a bowl. Cover and chill everything overnight. Can be prepared up to two days ahead.
• To finish the dish, heat oven to 220C/200C fan/gas 7. Sit the ribs in a roasting tin, bone-side down, and roast for 25 mins until very brown, sizzling and crisp around the edges.
• Meanwhile, lift the solidified dripping off the sauce and melt half in a frying pan until gently sizzling. Add the carrots and gently fry to reheat. Season with sea salt, toss through the parsley and lift the carrots out of the fat into a serving dish.
• Pour the sauce into a saucepan with the red onion marmalade and bring to the boil. Skim off any froth and continue to boil and stir until you have a sticky gravy. Serve everything together on a large board with the racks piled on top of each other and a few ribs carved away to start with.

SAVORY BEEF SHORT RIBS WITH GRAVY

Steps:

• Gather the ingredients.
• Preheat oven to 300 F.
• In a large Dutch oven over medium heat, heat 1 1/2 tablespoons olive oil.
• Add onion and cook, stirring frequently, until browned. Add carrots and celery and cook, stirring frequently, for about 5 minutes.
• Add garlic and cook, stirring, for 1 to 2 minutes longer. Remove vegetables to a plate and set aside.
• Sprinkle short ribs with salt and pepper.
• Add remaining 1 1/2 tablespoons of olive oil to pot and increase to medium-high.
• Add short ribs and sear , turning, until browned on all sides. Remove short ribs and set aside.
• Add red wine to the pot and bring to a boil. Boil for about 4 to 6 minutes, until reduced by about one-third. Add beef broth to the pot.
• Arrange short ribs in broth and wine mixture and top with the cooked vegetables.
• Add thyme sprigs.
• Cover and move Dutch oven to oven. Cook for 3 hours, or until meat is very tender, almost falling off the bone.
• Remove meat and vegetables to a platter with a slotted spoon; keep warm.
• Skim fat from broth. Reserve fat if you will be using it to make gravy. You will have about 3 cups of broth.
• In Dutch oven, heat 5 tablespoons of butter or skimmed fat over medium-low heat.
• Add 1/3 cup of flour. Cook, stirring constantly, for about 2 minutes.
• Add broth mixture and cook, stirring, until thickened. If desired, stir in 1/2 to 1 teaspoon of gravy browning sauce, such as Gravy Master or Kitchen Bouquet, to darken gravy. Taste and adjust seasonings.
• Serve short ribs with gravy and potatoes or noodles.

CROCKPOT BEEF SHORT RIBS WITH RICH GRAVY

Steps:

• For Beef:.
• Heat the oil on high in a large frying pan Place the short ribs in the pan and brown on all sides. This should take about 10 minutes. Add in the onion and cook for a further 2 minutes, whilst stirring.
• Add in the garlic and heat through for a minute, then add in the red wine. Bring to a bubble and allow to simmer for 3 or 4 minutes, then add in the rest of the short rib ingredients. Bring to the boil, then transfer to the crockpot. Place the lid on and cook on low for 6-8 hours.
• For Gravy:.
• To make the gravy, ladle most of the cooking liquid out of the slow cooker and into a saucepan. Heat on a high heat. Mix the cornstarch and water, then slowly pour the mixture into the cooking liquid whilst whisking - until the gravy thickens. You may not need all of the cornstarch. You're looking for a nice gravy of a medium-thick consistency.

SIMPLE BEEF SHORT RIBS

Steps:

• Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
• Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.

BRAISED SHORT RIBS WITH GRAVY

Steps:

• Preheat oven to 325°. Sprinkle short ribs with 1/2 teaspoon pepper and salt. In an ovenproof Dutch oven over medium-high heat, brown ribs in oil in batches. Remove meat and set aside. Add next five ingredients to drippings; cook until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. , Return ribs to pan. Add 4 cups broth, rosemary, oregano, bay leaf and remaining pepper; bring to a boil. Bake, covered, until meat is tender, 1-1/2 to 2 hours. Remove ribs to a serving platter and tent with foil. Discard herbs., Pour drippings and loosened browned bits from roasting pan into a measuring cup. Skim fat. Add enough remaining broth to drippings to measure 1 cup. In a small saucepan, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with ribs.

BRAISED SHORT RIBS AND CARROTS

Steps:

• For the breadcrumbs: Melt the butter in a large heavy-bottomed pot over medium heat. Add the panko breadcrumbs and toast until golden, 1 to 2 minutes, then remove to a bowl. Add the parsley, lemon zest and a pinch of salt and pepper to the bowl, then toss to combine. Set aside and allow to cool, then cover until ready to use.
• For the short ribs and carrots: Preheat the oven to 300 degrees F.
• Season the short ribs generously with salt and pepper. Return the pot used for the breadcrumbs to the stovetop over medium-high heat. Add the olive oil and 4 tablespoons of the butter. When the butter has melted and the oil is hot, add the short ribs and sear on all sides, about 45 seconds per side. Remove to a plate. Add the tomato paste, carrots, garlic and onion. Stir and allow the tomato paste to cook for a minute. Pour in the beef stock and add the short ribs back to the pot; add the rosemary and bay leaves. Cover and place in the oven. Cook until the ribs are fork-tender and falling off the bone, 3 to 3 1/2 hours.
• Remove the carrots to a platter and use the back of a fork to mash them. Place the remaining 2 tablespoons butter over the top, followed by the short ribs. Skim the fat from the braising liquid and transfer the liquid it to a server. Garnish with the buttery panko breadcrumbs and serve.

BRAISED BEEF SHORT RIBS

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.