BRAISED SHORT RIBS
Steps:
- Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
- Preheat the oven to 375 degrees F.
- While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
- Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.
BALTHAZAR'S BRAISED BEEF RIBS
"This is our Saturday-night plat du jour and, because its preparation involves the basics of French cooking, it's also the first dish we teach young cooks: There's the browning of the meat, the softening of the mirepoix, the reduction of wine, and the long braise in stock. It's a forgiving dish that calls for patience rather than precision. It's also the ideal meal to make ahead of time, as it benefits greatly from a night's rest. Serve with Garlic Mashed Potatoes and Pan-Roasted Root Vegetables." From The Balthazar Cookbook by Keith McNally, Riad Nasr and Lee Hanson. As with all tough cuts of meat, short ribs are best when braised. A long and gentle simmer breaks down the abundant fat and connective tissue, rendering the ribs tender and velvety in texture. Veal stock adds its own inherent silky richness. Ask the butcher to cut the ribs across the rack, as opposed to along the bone, so there are 3 short bones in every piece.
Provided by Chef Kate
Categories Stew
Time 5h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 325°F
- Bind each rib with cotton kitchen twine. Place the rosemary, thyme, and bay leaf between the two celery halves and bind with kitchen twine.
- Season the short ribs with 2 teaspoons of the salt and the pepper.
- Heat the oil in a large Dutch oven over a high flame until it smokes.
- In two batches, brown the short ribs well on both sides, about 3 minutes per side, pouring off all but 3 tablespoons of oil between batches.
- Remove the ribs and set aside when done.
- Lower the flame to medium, and add the carrots, onion, shallots, and garlic to the pot and saute for 5 minutes, until the onion is soft and light brown.
- Stir in the tomato paste and cook for 2 minutes.
- Add the flour and stir well to combine. Add the port, red wine, and the celery-herb bundle.
- Raise the flame to high and cook until the liquid is reduced by a third, about 20 minutes.
- Return the ribs to the pot (they will stack into two layers).
- Add the stock and the remaining 1 teaspoon of salt; if the stock doesn't cover the ribs by at least 1 inch, add water up to that level.
- Bring to a gentle simmer, cover, transfer to the preheated oven, and cook for 3 hours. Visit the pot occasionally and stir the ribs, bringing the ones on the bottom up to the top -- they're done when the meat is fork tender and falling off the bone.
- Transfer the ribs to a large platter and remove the strings.
- Skim any fat from the surface of the sauce, and then strain through a sieve into a medium saucepan.
- Discard the solids.
- Over medium heat, bring the sauce to a strong simmer and reduce the liquid until slightly less then half (4 cups) remains, about 1 hour.
- Return the ribs to the pot, simmer for 10 minutes to reheat, and serve.
BRAISED BEEF SHORT RIBS
Wonderful winter dish. Tender, succulent braised meat that falls from the bone. You can however use boneless if peferred. This will be sure to impress company.Don't let the long cooking time discourage you it's pretty easy to make and worth the time.
Provided by Ocean
Categories Meat
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Season ribs with salt and pepper. heat vegetable oil in a large braising dish. Add ribs and fry until browned on all sides and then remove. Drain all fat from pan. Add vegetables and garlic and saute for 2-3 mins, then add red wine, bay leaf, and thyme. reduce liquid in the pan by halfand the return ribs to pan. Add just enough stock to cover the ribs completely, bring to a boil and then remove from heat. lay a layer of parchment paper over the ribs and stock, then cover pan with lid and place in preheated oven. Cook for 3 1/2 hours or until the meat is tender and falling off bone. Remove meat from the pan and set aside. Strain liquid into a saucepan and simmer over low heat until reduced by half. If using anchovies run the mixture through blender until smooth. If using fish sauce just add to reduced mixture in pot. It is like an au jous sauce not a gravey so don`t worry about thickness. You can however mix 1 tbsp of cold water with 1 tbsp of cornstarch then add to sauce if you would like to thicken. Serve the ribs with the sauce. Great with garlic mashed potatoes and vegetables.
Nutrition Facts : Calories 1123.6, Fat 96.3, SaturatedFat 37.7, Cholesterol 172.4, Sodium 740.1, Carbohydrate 10.7, Fiber 1.8, Sugar 3.9, Protein 35.7
BRAISED BEEF SHORT RIBS WITH A BORDELAISE SAUCE
Fabulous comfort food that is a restaurant quality meal. The flavors are wonderful and the ribs are so incredibly tender, the meat falls right off the bone. The recipe calls for 4 short ribs, though the amount of the sauce is sufficient for 6-8 ribs.
Provided by bwigstrom
Categories Meat
Time 3h45m
Yield 4 ribs, 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat large saute pan until smokey hot. Season both sides of ribs with salt and pepper, I use fresh ground pepper and sea salt. In 1 tbsp of olive oil, sear ribs on both sides for 1-2 minutes. Remove from pan and place in a large casserole dish. On medium heat, saute all vegetables, thyme and peppercorns for 5 minutes. Add tomato paste and stir until well combined, no lumps. Deglaze with red wine and let reduce for 5 minutes. Add beef stock and bring to a boil. Pour all sauce over the ribs, cover and braise in the oven at 325 for 3 hours.
- When finished, remove ribs and keep warm. Strain the vegetables from the sauce, reserving 3/4 cup, and return to the stove on medium high heat. Combine cold water and flour in equal parts, whisk into reserved sauce, then whisk this into the remaining sauce to slightly thicken. When done, plate the ribs and ladle sauce onto the ribs. I served this with garlic mashed potatoes and steamed baby carrots.
Nutrition Facts : Calories 416.7, Fat 2.6, SaturatedFat 1.1, Sodium 3455.3, Carbohydrate 45.1, Fiber 9.9, Sugar 19.4, Protein 15.2
BRAISED BEEF SHORT RIBS-- OVER PASTA
This is a hearty meal its comforting food and I love it. Its a family recipe and its great. I hope you enjoy it as much as I have!
Provided by KaityD
Categories One Dish Meal
Time 1h15m
Yield 5 cups, 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour and seasonings.
- Coat short ribs in flour and seasonings.
- Heat medium size skillet over high heat.
- Add oil to heated pan.
- Brown meat in the oil~ look for a golden brown color.
- Remove meat from skillet.
- Add beef broth to the pan you browned the meat inches.
- Add tomato sauce to the skillet.
- Re-add meat to the skillet.
- Cover and cook for 1 hour.
- *Cook pasta while meat is cooking
- When meat and sauce is done, serve meat over pasta.
Nutrition Facts : Calories 1515.4, Fat 91.8, SaturatedFat 37, Cholesterol 172.9, Sodium 1438.6, Carbohydrate 115.3, Fiber 5.6, Sugar 4.6, Protein 53.4
DARK BEER BRAISED BEEF SHORT RIBS (CROCK POT)
Adapted from a recipe by Fabio Viviani. Reducing the quart of beef stock to 1 1/2 cups is not included in prep time and a must for a good depth of flavor. A good stout beer is also a must for this recipe, I use Guinness extra stout. Boneless or bone on ribs can be used for this recipe. I have stated 8 hours for cooking time but that will depend on your crock pot, with mine the bone on ribs were almost done at the 6 hour mark so I turned the warm cycle on and let simmer for 2 more hours, they were perfect.
Provided by Papa D 1946-2012
Categories Meat
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium sauce pan reduce the quart of beef stock to about 1 1/2 cups and set aside.
- Season the short ribs with salt and pepper, and then dredge in flour until well coated.
- Heat the olive oil in a large skillet over medium-high heat.
- Cook the dredged ribs until browned on each side, about 5 minutes per side.
- When browned on both sides, remove the ribs from the skillet and set aside. Reserve pan drippings for later.
- To a slow cooker, add the onion as a bed, then add seared short ribs. Add any juice or drippings reserved from the pan.
- Add the stout beer, reduced beef stock, smashed garlic cloves, bay leaf, butter, salt and fresh cracked pepper.
- Place the lid on the slow cooker and set to low.
- Cook for approximately 8 hours or until tender. When done strain off the grease before removing the ribs to a platter, then thicken the sauce with a cornstarch slurry.
- Serve over egg noodles or rice and top with sauce.
Nutrition Facts : Calories 1618, Fat 133.8, SaturatedFat 56.7, Cholesterol 266.2, Sodium 1528.7, Carbohydrate 37.7, Fiber 2.2, Sugar 2.5, Protein 56.4
BRAISED BEEF SHORT RIBS
Make sure that the ribs are at least 4 inches long and 1 inch thick. If boneless ribs are unavailable, substitute 7 pounds of bone-in beef short ribs at least 4 inches long with 1 inch of meat above the bone. To remove the meat from the bone, see the illustrations below. We recommend a bold red wine such as Cabernet Sauvignon or Côtes du Rhône. The test kitchen's preferred brand of beef broth is Pacific. Serve with egg noodles, mashed potatoes, or roasted potatoes.
Provided by oilpatchjo
Categories Canadian
Time 3h40m
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with 2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in large heavy-bottomed Dutch oven over medium-high heat until smoking. Add half of beef and cook, without moving, until well browned, 4 to 6 minutes. Turn beef and continue to cook on second side until well browned, 4 to 6 minutes longer, reducing heat if fat begins to smoke. Transfer beef to medium bowl. Repeat with remaining tablespoon oil and meat. Reduce heat to medium, add onions, and cook, stirring occasionally, until softened and beginning to brown, 12 to 15 minutes. (If onions begin to darken too quickly, add 1 to 2 tablespoons water to pan.) Add tomato paste and cook, stirring constantly, until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook until aromatic, about 30 seconds. Increase heat to medium-high, add wine and simmer, scraping bottom of pan with wooden spoon to loosen browned bits, until reduced by half, 8 to 10 minutes. Add broth, carrots,thyme, and bay leaf. Add beef and any accumulated juices to pot; cover and bring to simmer. Transfer pot to oven and cook, using tongs to turn meat twice during cooking, until fork slips easily in and out of meat, 2 to 2½ hours.
- Place water in small bowl and sprinkle gelatin on top; let stand at least 5 minutes. Using tongs, transfer meat and carrots to serving platter and tent with foil. Strain cooking liquid through fine-mesh strainer into fat separator or bowl, pressing on solids to extract as much liquid as possible; discard solids. Allow liquid to settle about 5 minutes and strain off fat. Return cooking liquid to Dutch oven and cook over medium heat until reduced to 1 cup, 5 to 10 minutes. Remove from heat and stir in gelatin mixture; season with salt and pepper. Pour sauce over meat and serve.
- TECHNIQUE:With the chef's knife as close as possible to the bone carefully remove the meat trim the excess hard fat and silver skin from both sides of the meat.Going boneless the good news about the bones in short ribs is that they contain marrow, which contributes flavor and body to a braise. The bad news is that they contain lots of fat. Bones also have connective tissue attached to them that looks unsightly when the meat is cooked. We eliminated these problems by using boneless short ribs in our braise. Surprisingly, we didn't miss much flavor from the bones, and adding a half teaspoon of gelatin to the sauce restored any missing suppleness.
Nutrition Facts : Calories 1130.2, Fat 95.7, SaturatedFat 40.1, Cholesterol 190.7, Sodium 423.7, Carbohydrate 13.3, Fiber 2.3, Sugar 5.2, Protein 37.9
More about "beef stock for braised short ribs food"
THE BEST RECIPE FOR BRAISED BEEF SHORT RIBS | SOUTHERN …
From southernlovelifestyle.com
5/5 (1)Estimated Reading Time 5 minsCuisine American
- Before, I begin to cook my short ribs I've allowed them to marinate for at least 24 hours. You don't necessarily have to marinate them, this is something that I do. I marinate them with meat tenderizer, salt, pepper, Adobo seasoning, and 1 tablespoon of olive oil to truly enhance the flavor and to tenderize the meat.
- Now, that I have finished drudging my beef short ribs. I'm going to use 2 tablespoons of butter and 2 tablespoons of olive oil. In a large sauce pan on high heat, in order to sear them.
BRAISED BEEF SHORT RIBS - SWANSON
From campbells.com
5/5 (2)Total Time 2 hrs 10 minsServings 6Calories 827 per serving
BRAISED BEEF SHORT RIBS IN RED WINE SAUCE | RECIPETIN EATS
From recipetineats.com
BRAISED BEEF SHORT RIBS - KITCHEN JOY
From kitchenjoyblog.com
BRAISED SHORT RIBS WITH RED WINE SAUCE - SOUTHERN …
From southernfoodandfun.com
MAPLE-GLAZED BEEF SHORT RIBS RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
BRAISED SHORT RIBS - LEARN HOW TO MAKE BRAISED SHORT RIBS AT …
From willcookforsmiles.com
BONE BROTH-BRAISED SHORT RIBS RECIPE WITH GARLIC AND THYME
From draxe.com
BRAISED BEEF SHORT RIBS RECIPE: HOW TO MAKE IT
From foodhousehome.com
15 BONELESS BEEF SHORT RIBS RECIPE - SELECTED RECIPES
From selectedrecipe.com
SWEET CHILI BRAISED BEEF SHORT RIBS WITH STIR-FRIED BOK CHOY
From cookprimalgourmet.com
10 BEST ASIAN STYLE BEEF SHORT RIBS RECIPES
From foodhousehome.com
BRAISED BEEF SHORT RIBS - SIMPLY SCRATCH
From simplyscratch.com
GET BEST BEEF SHORT RIB RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
RED WINE BRAISED BEEF SHORT RIBS | FOODTALK
From foodtalkdaily.com
FOOD WISHES VIDEO RECIPES: SHERRY BRAISED BEEF SHORT RIBS – STICK …
From foodwishes.blogspot.com
OVEN BRAISED BEEF SHORT RIBS WITH CIDER RECIPE
From foodhousehome.com
SIMPLE BRAISED BEEF SHORT RIBS | XX PHOTOZ SITE
From xxphotoz.com
ROYS BRAISED SHORT RIBS RECIPES - FOODHOUSEHOME.COM
From foodhousehome.com
BRAISED BEEF SHORT RIBS ~ CPANIER FOOD
From cpanier.com
GUINNESS BRAISED BEEF SHORT RIBS - FOODOLOGY GEEK
From foodologygeek.com
EASY BRAISED BEEF SHORT RIBS RECIPE (WITH RED WINE)
From foodhousehome.com
CAST IRON SKILLET BRAISED BEEF SHORT RIBS RECIPE
From foodhousehome.com
CROCK POT BRAISED SHORT RIBS RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
BRAISED BEEF SHORT RIBS - NINJA TEST KITCHEN
From ninjatestkitchen.com
INSTANT POT BRAISED SHORT RIBS | XX PHOTOZ SITE
From xxphotoz.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