Balsamic Short Ribs Food

CHERRY BALSAMIC SHORT RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle the short ribs with salt and pepper. Heat a heavy cast-iron pot or Dutch oven over medium heat until it just begins to give off wisps of smoke; drizzle in about 1 1/2 tablespoon of olive oil. Sear 3 ribs in the hot oil until golden brown on all sides. Heat pot until smoking hot again, drizzle in 1 1/2 tablespoon of olive oil, and sear the remaining ribs as before. Transfer ribs to a plate and set aside. Discard used oil.
• Place remaining 1 tablespoon of olive oil in the pot over medium heat, and stir in the onion, celery, carrots, and fennel. Sprinkle with a pinch of salt, and cook until the vegetables are soft and the onions are translucent, stirring frequently, about 8 minutes. Pour in the Burgundy wine; scrape and dissolve all the browned flavor bits from the bottom of the pot. Bring the mixture to a boil, and cook until the liquid is reduced by half, about 10 minutes. Stir in rosemary, thyme, bay leaves, and demi-glace; stir well. Mix in the chicken stock, cherry cola, and balsamic vinegar. Push the short ribs into the vegetable mixture so they are about halfway covered; spread cherries over the ribs. Pour any meat juices over the cherries, bring the short ribs to a boil over medium heat, and cover.
• Place the covered pot into the preheated oven, and cook until the meat is tender and falling off the bones, 3 1/2 to 4 hours.
• Remove the ribs to a serving platter. Skim fat from the cherry sauce, and strain all the cherries, vegetables, and juices through a fine-mesh sieve into a bowl. Discard the solids, and return the liquid back to the pot. Bring to a boil, and cook the sauce over medium heat until thickened, about 10 minutes, stirring frequently; whisk in butter. Serve sauce over the short ribs.

CROCKPOT PORK RIBS WITH HONEY BALSAMIC GLAZE

Steps:

• In a 6-quart or larger slow cooker that has not been turned on, add the ribs. Cut and layer as necessary to get them to fit.
• In a small bowl, combine the lemon juice, salt, mustard, garlic, onion powder, thyme, and black pepper.
• Use your hands to rub the mixture into the ribs, top and bottom and all over.
• Place the lid on the turned off crockpot and let the ribs sit at room temperature for 30 minutes.
• After 30 minutes, add 1/4 cup water to the bottom of the slow cooker. Try not to wash the rub off of the ribs, add the water near the edge.
• Turn the crock pot on and turn the heat to low. Cook for 5-6 hours. The meat should be tender and shred easily with a fork.
• Line a large rimmed baking sheet with aluminum foil or parchment paper. Transfer the ribs to the baking sheet.
• Make the glaze: Pour 1 and 1/4 cups of the cooking juices from the crock pot into a small saucepan and set over medium high heat. Add the balsamic vinegar and honey. Bring to a boil, then reduce to a simmer. Let simmer and bubble actively for 6-8 minutes, until the glaze has thickened and looks syrupy. It should coat the back of a spoon.
• Preheat your broiler to high heat and move the oven rack to the top, so that it's just a few inches away from the heat source.
• Brush some of the glaze over the ribs. Broil in the oven for 2-3 minutes. Brush the ribs again with the glaze, rotate the pan, and return to the broiler. Broil for another 2-3 minutes. Don't walk away! Set a timer! Can you imagine burning your ribs at this point after waiting this long??? All the tears.
• Serve ribs hot with the extra glaze!
• I served these with My Favorite Coleslaw and Literally the Best Mac and Cheese I've Ever Had. Soooo good.

SLOW-COOKER BALSAMIC SHORT RIBS

Steps:

• Sprinkle ribs with 1/2 teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the ribs and cook until browned on all sides, about 5 minutes total. Transfer to a 6-quart or larger slow cooker.
• Add the remaining 1 tablespoon oil and onion to the pan; cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Stir in tomato paste, garlic and thyme; cook, stirring, for 1 minute. Add vinegar and cook, scraping up any browned bits, until the liquid is mostly reduced, 3 to 5 minutes. Transfer to the slow cooker and add broth. Cover and cook on High for 4 hours or Low for 8 hours.
• Transfer the ribs to a serving platter. Transfer the liquid to a medium saucepan and bring to a boil over high heat. Whisk cornstarch and water in a small bowl and add to the boiling liquid. Cook, whisking, until thickened, about 2 minutes. Stir in the remaining 1/4 teaspoon salt. Serve the ribs with the gravy and sprinkled with parsley, if desired.

BALSAMIC-GLAZED OVEN-BAKED RIBS

Steps:

• To prepare the ribs, heat the oven to 350 degrees. If the butcher has not removed the membrane on the back of each rack, gently pry it up by sliding a sharp implement (like the tip of an instant-read thermometer) under it, then lifting gently. Grab the membrane with a paper towel and peel it off.
• Spread a 24-inch sheet of heavy-duty aluminum foil, shiny side up, on a work surface. Place one rack on top, rub it all over with oil, and generously season both sides with salt. Place 2 parsley sprigs and 2 garlic cloves under the concave side of the rack and 2 thyme sprigs on top. Wrap the ribs in the foil, pleating the edges to seal well. Repeat with the second rack. Place the rib packets in a large roasting pan.
• Roast the ribs for 30 minutes, then reduce the temperature to 250 degrees. Cook 1 1/2 to 2 hours more, until the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs are tender enough to pull apart with your fingers.
• Meanwhile, prepare the barbecue sauce. Place the balsamic vinegar in a large nonreactive saucepan. Bring to a boil over medium heat and cook until reduced by a third. Add the remaining barbecue sauce ingredients with 1/4 cup water, bring back to a boil, then reduce the heat to low and simmer until thick, 30 to 40 minutes. If the sauce starts to thicken too much, add a little water. The sauce should be highly seasoned; adjust to taste by adding vinegar, brown sugar or salt.
• Remove the ribs from the oven and let cool briefly, then open the foil, being careful of the escaping steam. Transfer the ribs to a baking sheet. Turn on the broiler or raise the oven to 450 degrees.
• Slather the ribs on both sides with the barbecue sauce. Broil the ribs until the sauce sizzles and browns, 2 to 4 minutes on each side. Alternatively, bake in the oven 8 to 12 minutes. Baste with the barbecue sauce and serve at once with any remaining sauce on the side.

BALSAMIC-GLAZED SHORT RIBS

Steps:

• Heat the oil in a large, heavy skillet over medium-high heat. Pat the meat dry and add only as many pieces to the pan as will fit comfortably without crowding. Cook until nicely browned on all sides. Transfer the meat to a large slow cooker and brown the remaining meat. Sprinkle the ribs with salt and pepper to taste. Discard all but 1 tablespoon of the fat and reduce the heat to medium.
• Add the garlic and cook for 1 minute. Add the wine and vinegar and bring to a simmer, scraping the bottom of the pan. Pour the liquid over the ribs and add the rosemary.
• Cover and cook on low for 8 hours, or until the ribs are very tender. Remove the ribs from the slow cooker and discard the rosemary sprig and any loose bones. Cover the ribs and keep warm.
• Skim the fat off the liquid. Pour the remaining sauce into a saucepan and cook over medium-high heat until reduced and slightly thickened. Spoon the sauce over the ribs and serve hot.

BALSAMIC-BROWN SUGAR SHORT RIBS WITH GARLIC MASHED POTATOES RECIPE

Steps:

• Adjust oven rack to lower-middle position and preheat oven to 325°F. Coat a large Dutch oven with olive oil and bring to high heat. Season meat with salt and pepper. Working in batches to avoid overcrowding, add short ribs and cook without moving until well browned on first side, about 4 minutes. Flip short ribs and add onions and garlic. Continue cooking, stirring occasionally, until short ribs are browned on second side and onions and garlic are softened but not completely browned, 2 to 3 minutes longer.
• Add red wine to pan. Bring to a boil and let it simmer for a minute before adding beef broth, Worcestershire, vinegar, brown sugar, bay leaves, and orange zest. Return to a boil, cover, and transfer to the oven to cook until meat is fork-tender and sauce is rich and full of depth, 2 1/2 to 3 hours total, flipping meat once during cooking.
• While the meat is cooking, bring potatoes and garlic to a boil in a large pot over medium-high heat. Cook until tender when pierced with a fork, 20 to 25 minutes. Drain, return to pot and add butter, milk and sour cream. Season with salt and pepper, and mash with a potato masher or a fork.
• When short ribs are done cooking, discard bay leaves and orange zest. Season salt to taste with salt and pepper. To plate, place a mound of mashed potatoes on each of four individual plates. Top with a short rib, and spoon with sauce. Serve immediately.

BALSAMIC SHORT RIBS

Steps:

• Heat a large, deep, heavy casserole dish over medium-high heat. Sprinkle the ribs with salt and pepper and cook for 4-5 minutes on each side or until well browned. Remove from the dish and set aside.
• Wipe the dish with absorbent paper, add the onion and garlic and cook for 5 minutes or until golden. Return the ribs to the dish with the oregano, vinegar, tomatoes, stock, salt and pepper, reduce the heat to low, cover and simmer for 2 1/2-3 hours or until the beef is very tender. Remove the ribs from the dish and keep warm.
• Strain the pan juices and skim the fat from the surface. Pour into a saucepan and simmer over high heat for 5-10 minutes or until the sauce has thickened.
• To make the basil gremolata, place the basil, lemon zest, garlic, oil, salt and pepper in a bowl and mix to combine.
• Divide the ribs among plates and spoon the sauce over. Top with the gremolata to serve.

FO-SHO SHORT RIBS WITH BALSAMIC GLAZE

Steps:

• Preheat oven to 350 degrees F.
• In a large Dutch oven, over medium-high heat, cook bacon to render fat. Remove bacon and reserve as garnish for parsnips. Season ribs with salt and pepper. Sear all sides of ribs, in batches, ends included, and then remove. Add in vegetables, cook for 5 minutes, add flour and spices, cook for 3 minutes longer and deglaze pan with red wine. Put the ribs back into pot and add stock to cover 3/4 of the way up the ribs. Cover and cook in oven for 1 hour 30 minutes to 1 hour 45 minutes or until fork tender. Remove ribs to a baking dish and brush with Balsamic Glaze, cover with foil and keep warm in a preheated 250 degrees F oven. Strain and reduce broth by a third. (Broth to be served with Parsnip Puree.)
• In a small pot over medium heat, combine all ingredients. Whisk occasionally and reduce by one third.;
• In a large heavy bottom pot over medium heat, add in celery root, parsnip root, whole milk, garlic and thyme. Bring to a simmer and reduce heat. Simmer 5 to 7 minutes or until fork tender. Strain, reserving liquid. Discard thyme bundle. Place vegetables in food processor and pulse, adding reserved liquid as necessary, to desired consistency. Add butter and salt and pepper, to taste, and pulse. Garnish with bacon and fried onions. Serve with reduced broth from short ribs.

BALSAMIC BRAISED SHORT RIBS

Steps:

• Preheat oven to 300°F.
• Over medium-high temperature, heat a large Dutch or French oven and spray it with cooking spray.
• Season the ribs with 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Brown the ribs in two batches in the heated pan, about 8 minutes per batch, until browned; remove from pan.
• Add the finely chopped onion to the pan and saute until lightly browned, about 8 minutes.
• Add the minced garlic and saute for 1 minute.
• Add the browned ribs back into the pan, then add the wine, vinegar, brown sugar, and tomatoes and bring to a simmer.
• Cover pan and transfer to the oven, and bake at 300°F for 90 minutes or until tender.
• Remove from oven and let cool slightly, then transfer pan to refrigerator and let chill for 8 hours or overnight.
• After chilling, skim the solidified fat from the surface of the broth mixture and discard fat.
• Over medium heat on the stove, cook the ribs in the Dutch or French oven for 30 minutes or until thoroughly heated.
• Season with the remaining 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper, and serve.
• Serve along with potatoes, pasta, and/or vegetables - the sauce goes quite well with them, too!

BALSAMIC BRAISED SHORT RIBS

Steps:

• Preheat oven to 350.
• Season all sides of the short ribs with a generous amount of pepper and salt.
• Brown ribs on all sides in a skillet drizzled with olive oil.
• While the ribs are browning, wash & slice tomatoes, peel and cube potatoes.
• Remove ribs from skillet and place in a Dutch oven or other oven proof deep dish with lid.
• Sauté mushrooms in skillet you just used to brown ribs for about 2 minutes.
• Using a slotted spoon put mushrooms into dish with ribs.
• Lightly drizzle olive oil over ribs and mushrooms.
• Pour one tablespoon of balsamic vinegar over each rib (one per rib).
• Sprinkle with salt & pepper.
• Place lid and bake in lower middle third of oven for 2 hours.
• While ribs are cooking, prepare mashed potatoes, green beans, & tomato compote.
• Place potatoes in cold water with salt and chopped garlic & boil till fork tender (they can stay in the pot until closer to finish time of ribs).
• Drain potatoes, place back in pot and mash well.
• Add butter and cream and continue to blend well, salt to taste (keep on low heat or warm).
• Using the same skillet you used for the beef short ribs and mushrooms - heat to medium high and cook tomatoes for about 7 minutes or until skins start to blister.
• Sprinkle with salt and pepper, and pinch of red pepper flakes.
• Add a couple of tablespoons balsamic vinegar and continue to cook about 3 minutes until reduced and tomatoes begin to break down (keep warm till ready to plate.
• Steam green beans & then transfer to hot skillet drizzled with olive oil, salt & pepper.
• Sauté for about 2 minutes until start to lightly brown.
• Plate serving of mashed potatoes on each plate followed by green beans, short ribs & mushrooms, & topped with tomatoes.
• Garnish if you'd like with freshly grated Grana Padano or Parmigiana and light drizzle of your finest olive oil.

BALSAMIC BRAISED SHORT RIBS

Steps:

• Heat ghee (or oil) in a dutch over or cast iron pot. Add short ribs that are pre-seasoned with salt and pepper, to taste. Brown the ribs on all sides. Transfer to a plate (12-15 mins)
• Add onion and garlic to the pot. Sauté for 2-3 minutes. Then deglaze the pan with coconut aminos* and balsamic vinegar. Give it a good stir scraping the bottom of the pan to remove all bits and pieces.
• Add tomato paste and almond flour. Whisk well to combine. Add bone or beef broth.
• Transfer short ribs back to the pot. Add bay leaf and thyme. Cover and cook in the oven at 350F degrees for 2 hours.