Braised Beef Short Rib Sandwich Food

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.

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.

BRAISED CABERNET BEEF SHORT RIBS

Steps:

• Season ribs with salt, garlic powder, and black pepper. Sprinkle flour over both sides of the ribs.
• Heat oil in a large pot over medium-high heat. Cook about half the garlic in the hot oil until golden brown, 2 to 3 minutes; add short ribs and cook until completely browned, 2 to 3 minutes per side.
• Pour beef broth and wine into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer ribs and liquid to the crock of your slow cooker; put remaining garlic and sliced onion atop the ribs.
• Cook on Low for 5 hours. Remove ribs to a wide and shallow serving bowl. Ladle liquid from crock into a large skillet.
• Bring the liquid in a skillet to a boil and cook until reduced in volume by half, 5 to 7 minutes. Pour sauce over the ribs and turn ribs to coat.

BEER-BRAISED SHORT RIB SANDWICHES

Steps:

• 1 For the pickled vegetables: Toss together the fennel, carrot(s), radishes and garlic in a large, nonreactive bowl
• 2 Combine the water, vinegar, wine, sugar, fennel seed, coriander seed, peppercorns, star anise and salt in a medium saucepan over medium-high heat
• 3 Bring to a boil, stirring until the sugar has dissolved, then pour the mixture over the vegetables, making sure they are submerged
• 4 Cool, then cover and refrigerate for at least 1 hour and preferably 24 hours
• 5 The yield is 3 cups
• 6 For the meat: Preheat the oven to 325 degrees
• 7 Heat the oil in a Dutch oven or a large cast-iron skillet over medium-high heat
• 8 Once the oil shimmers, add half of the short ribs; brown on all sides, turning with tongs as needed, for a total of 10 minutes
• 9 Transfer to a plate; repeat the process with the remaining short ribs
• 10 Reduce the heat to medium; add the onion, carrot and garlic to the same Dutch oven or skillet, stirring to coat
• 11 Cook the vegetables until they pick up some color, 3 to 4 minutes, taking care not to burn the garlic
• 12 Pour in the beer; use a wooden spoon to scrape up any browned bits
• 13 Return all of the short ribs and any accumulated juices to the Dutch oven or skillet, along with the rosemary, salt and pepper
• 14 The short ribs should be mostly submerged
• 15 Cover tightly, then transfer to the oven
• 16 Braise the meat for 2 3/4 to 3 hours or until it is fork-tender
• 17 Transfer to the stove top; uncover
• 18 Use a slotted spoon to transfer the short ribs to a clean plate; discard the bones
• 19 Strain the braising liquid into a large bowl, preferably using a fat separator; discard the solids and return the liquid to the Dutch oven or skillet
• 20 Stir in the horseradish sauce
• 21 Return the boneless meat to the Dutch oven or skillet
• 22 Cook, uncovered, over medium heat until the liquid has reduced by half, about 20 minutes
• 23 Stir to make sure the meat is evenly coated
• 24 Remove from the heat
• 25 When ready to assemble the sandwiches, position racks in the middle and bottom of the oven; preheat to 350 degrees
• 26 Seat an ovenproof wire rack on a baking sheet
• 27 Cut each section of baguette in half horizontally
• 28 Remove/discard some of the interior crumb from the top half of each section (to create room for the sandwich filling)
• 29 Arrange the bottom halves of the baguette sections on the rack/baking sheet and top each with a layer of the meat
• 30 Drizzle a tablespoon of the braising liquid over the meat, then top each portion with cheese
• 31 Arrange the scooped-out top halves of the baguette sections on the middle oven rack
• 32 Place the rack/baking sheet on the bottom oven rack; toast just until the bread is slightly browned and crusty and the cheese has begun to melt
• 33 Spread some horseradish sauce, if using, on the insides of the toasted top baguette halves
• 34 Use a slotted spoon to add a layer of the pickled vegetables (minus any garlic cloves) on top of the melted cheese
• 35 Combine top and bottom halves to form 8 sandwiches
• 36 Serve right away

BRAISED BEEF SHORT RIBS

Steps:

• Braise short ribs:
• Put oven rack in lower third of oven and preheat oven to 250°F.
• Pat beef dry. Heat oil in a wide (12 inches in diameter) 3- to 5-quart heavy pot over moderately high heat until hot but not smoking, then brown beef on all sides, turning with tongs, about 8 minutes. Transfer to a plate and sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon pepper.
• Add chopped carrots, onion, and garlic to oil in pot and cook over moderate heat, uncovered, stirring occasionally, until softened, about 5 minutes. Stir in 1 cup puréed tomatoes (reserve remainder for another use) and bring to a boil over moderately high heat. Add wine and boil, stirring occasionally, until sauce is thickened, about 8 minutes.
• Add veal stock, thyme, bay leaf, vinegars, and remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper to sauce, and bring to a simmer. Skim fat from surface, then add beef along with any juices accumulated on plate and cover pot with a tight-fitting lid. Transfer to oven and braise until beef is very tender, 4 to 5 hours.
• Cook vegetables while beef braises:
• Blanch pearl onions in a wide 2- to 3-quart heavy saucepan of boiling water 1 minute, then drain in a sieve. When just cool enough to handle, peel onions with a paring knife, trimming root end just enough to leave onions intact.
• Heat butter in dried saucepan over moderate heat until foam subsides, then cook onions, stirring occasionally, until brown spots appear, 3 to 5 minutes. Stir in vinegar, then add chicken stock and carrots and bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, 20 to 25 minutes. Uncover and boil, if necessary, until liquid glazes vegetables.
• While vegetables are simmering, cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned, 4 to 6 minutes. Add mushrooms and cook, stirring, until mushrooms are tender and bacon is browned and crisp, about 4 minutes. Transfer with a slotted spoon to vegetables in saucepan.
• Assemble dish:
• Transfer a short rib to each of 4 soup plates and keep warm in oven. Pour sauce through a medium-mesh sieve into a large bowl, pressing on and then discarding solids, then skim fat from sauce. Boil sauce, if necessary, until thickened and reduced to about 3 cups. Season with salt and pepper. Add about 2 cups sauce to vegetables (reserve remaining sauce for another use), then spoon mixture around short ribs.

SHORT RIB SANDWICH

Steps:

• To begin, gather and prep all of your short rib sandwich ingredients according to the ingredient list above to have ready and organized for use.
• Preheat your oven to 325°.
• Place the beef short ribs into a bowl and season with a couple of good pinches of salt and pepper.
• Place a Dutch oven or large braising pan over medium-high heat, and drizzle in about 2 tablespoons of oil. Once the oil is very hot, add the ribs in and allow them to sear and brown on that first side (about 4 minutes), then flip and brown on the other side, a few minutes more. Remove from the pan and set aside for a moment.
• Drain some of the fat from the pan, leaving about 2-3 tablespoons. Add the onions and saute those until lightly golden and softened, about 5 minutes, then add in the garlic, and stir.
• Once the garlic becomes aromatic, stir in the tomato paste, cooking it for about 30 seconds. Then add in the stout, the beef stock, and the BBQ sauce, and stir to combine.
• Nestle the short ribs back into the sauce, and bring to a simmer. Cover with the lid, and place into the oven to braise for about 2 1/2 hours, or until fork tender and meat is falling from bone.
• While the short ribs braise, gather and prep your coleslaw ingredients according to the ingredient list above to have ready and organized for use.
• To prepare your coleslaw, combine the mayo with the remaining ingredients up to and including the salt, and whisk until smooth. Add the coleslaw mix into a bowl, and drizzle the dressing over top, and toss to combine. Keep cold.
• Once the short ribs are tender, carefully remove them from the pan, and once cool enough to handle, shred the meat with a fork, and set aside for a moment.
• Puree the sauce that's left in the pan with an immersion blender, then place back over medium to medium-low heat, and gently simmer the sauce until slightly reduced, about 10 minutes. Return the shredded short ribs into the sauce and fold to combine.
• To assemble the short rib sandwiches, spread a touch of mayo on the top and bottom bun, then add some of the shredded meat with sauce, top with some of the coleslaw, and serve.

BRAISED SHORT RIB FRENCH DIP

Steps:

• For the caramelized onions: Melt butter in a medium saute pan over medium heat. Add onions and cook, stirring every few minutes with a metal spoon or spatula, until a rich chocolate brown color, 30 to 45 minutes. (Do not stir too often or onions will not properly caramelize; stir often enough to prevent onions from burning.) Deglaze pan with red wine and cook an additional 2 to 3 minutes.
• For the short ribs: Preheat oven to 350 degrees F.
• Heat bacon fat in a medium stockpot over medium-high heat. Add the celery, carrots and onions and cook until onions are browned, 5 to 7 minutes. Add tomato paste and stir constantly until well combined and deep red, 3 to 4 minutes. Stir in wine and bring to a boil. Add all herbs and garlic and stir in beef stock. Bring to a boil. Reduce heat and let braising liquid simmer while preparing short ribs.
• Trim excess fat from short ribs and cut into four 5- to 6-ounce portions. Sprinkle all sides of the short ribs with salt and pepper. Brush bottom of a large Dutch oven with a little vegetable oil and heat until smoking hot. Add short ribs. Brown all sides and turn off the heat; turn off the heat to the braising liquid as well.
• Carefully ladle all the braising liquid along with the herbs and vegetables over the short ribs. Cover cook in the oven, 4 hours.
• Using metal tongs, carefully remove each short rib from the braising liquid and set aside to cool. Strain braising liquid. Discard vegetables and herbs, reserving liquid. Set aside.
• Raise oven temperature to 375 degrees F. Slice short ribs and remove any excess fat. Heat braising liquid in a medium pot. Add sliced short ribs and caramelized onions and heat approximately 5 minutes. Remove short ribs and caramelized onions and place inside French rolls; arrange on a baking sheet. Top with Gruyere and toast in oven until cheese is well melted, 5 to 7 minutes. Serve with coleslaw and a cup of warm braising liquid for dipping.

SHORT RIB SANDWICHES

Steps:

• Preheat oven to 300 degrees.Salt and pepper the short ribs. In a heavy pot, heat a couple of tablespoons of olive oil over high heat. Sear the short ribs on all sides over about 2 minutes. Remove to a plate. Reduce heat to medium high. Add onions, carrots, and garlic and stir to start cooking. After a minute or two, pour in the wine and broth and stir to combine. Set the short ribs back in the pot, put on the lid, and place in the oven for 2 1/2 to 3 hours, or until short ribs are tender and literally falling off the bone.If you have time, allow them to cool, then store in the fridge for several hours so the fat will congeal on top. Once it's hard, remove it with a spoon and discard (some of the juice and a few pieces of onion and carrot will come out with the fat, but that's okay.) Reheat on the stovetop, then shred the short ribs. Toast the baguette until warm, then split down the middle. Spoon the short rib meat down the length of the baguette, then spoon the veggies and some sauce over the top. Place the top of the baguette on top, then slice sandwich into pieces with a sharp serrated knife. Serve immediately!(If you don't have time to refrigerate, you may skim as much fat off as you can, then just shred the short ribs immediately and serve as above.)Variation: Melt brie cheese on top of the sandwich!

CLASSIC BRAISED BEEF SHORT RIBS

Steps:

• Preheat oven to 350 degrees Fahrenheit. Season all sides of the short ribs with salt and pepper.
• Heat a heavy, oven-safe pot over high heat. Add in olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side, to render fat. Remove from pot and set aside.
• Add in onion and saute 3 to 5 minutes, until softened. Add in garlic and saute 1 minute more.
• Pour in beef broth, red wine (if using) and Worcestershire sauce. Bring to a simmer. Return short ribs to pan. Place a rosemary sprig on top.
• Cover with lid and transfer to preheated oven for about 2.5 hours, until meat is tender.

SIMPLE BRAISED SHORT RIBS

Steps:

• Heat the oven to 350˚F.
• Heat a thin layer of oil in a Dutch oven or other large oven-safe pot with a lid over medium-high heat. Meanwhile, pat the short ribs dry with paper towels and season all over with salt and pepper. Sear the short ribs (in batches if necessary) until browned all over, adding more oil as needed, and then transfer to a platter.
• In the same pot, add the onion, thyme, and some salt and pepper (and more oil if the pot is dry), and cook, stirring occasionally, until the onions start to soften, a few minutes. Sprinkle with the flour and cook for about 1 minute more while stirring.
• Add the beef stock, bay leaves, and browned short ribs back to the pot, let come to a simmer, cover, and place in the oven until tender, about 2 hours. Serve.

BRAISED BEEF SHORT RIB SANDWICH

Steps:

• 1. pull a part short ribs
• 2. preheat oven to 350 degrees. on an ovenproof pan, top beef with peppers, onions and cheese. warm through until the cheese has melted. toast all bread slices. add cheese to 8 slices and melt. divide meat and peppers into 8 equal parts
• 3. assemble sandwich: toasted bread with melted cheese, beef peppers and cheese, toasted bread, more beef peppers and cheese, top with tosted bread melted cheese. serve

BALTHAZAR'S BRAISED BEEF RIBS

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.