Braised Beef Short Ribs With Red Wine And Chocolate Food

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.

RED WINE-BRAISED BEEF SHORT RIBS

Steps:

• Preheat the oven to 300 degrees F.
• Season the short ribs generously with the flour, salt and pepper. Heat a large Dutch oven or heavy-bottomed pot over high heat and add the oil. Add the short ribs in batches and brown on all sides, about 3 minutes per side. Transfer the ribs to a plate.
• Meanwhile, add the carrots, celery and onion to a food processor and pulse until the vegetables are almost a puree, about 30 seconds.
• Reduce the heat under the pot to medium high, add the vegetable puree and saute, stirring often, until the veggies are softened, about 5 minutes. Add the tomato paste, Italian seasoning and a pinch of flour. Cook, stirring constantly, until the tomato paste darkens slightly, about 3 minutes. Slowly pour in the wine while whisking; whisk until smooth and combined. Add the sugar to the wine. Bring to a boil, reduce to a simmer and cook until the wine is reduced by half, 10 to 15 minutes.
• Stir in the broth, garlic and bay leaves, bring to a boil, turn off the heat and add the ribs back to the pot. Cover, transfer to the oven and cook until the ribs are tender, about 3 hours. Serve over sweet potato polenta.

BRAISED BEEF SHORT RIBS WITH RED WINE AND CHOCOLATE

Steps:

• Heat oil in Dutch oven or large deep skillet on medium-high heat. Add short ribs in batches; cook 2 to 3 min. on each side or until evenly browned on both sides. Transfer ribs to plate.
• Add onions and garlic to Dutch oven; cook 2 min. or until crisp-tender, stirring frequently. Add flour and chili powder; cook and stir 1 min.
• Return ribs to pan. Add all remaining ingredients except chocolate; stir. Bring to boil; simmer on medium-low heat 2 hours or until meat is very tender. Add chocolate; cook 1 min. or until completely melted, stirring constantly.

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.

BEEF RIBS BRAISED IN RED WINE

Steps:

• Pre heat oven to 350.
• Heat 1 tbsp evoo in a Dutch Oven, over medium heat.
• Season ribs with salt and pepper.
• Brown ribs on all sides, about 10 minutes, transfer a bowl.
• Increase heat to high, add the wine and bring to a boil.
• Lower heat and boil gently until reduced by half, about 10 minutes.
• Return ribs and any juices to the Dutch Oven.
• Cover and bake for 1 hour and 15 minutes.
• Meanwhile in a large non-stick skillet, heat the remaining tbsp evoo over medium high heat.
• Add the onions, salt, pepper, and rosemary; cook, stirring occasionally for 5 minutes, or until the onions begin to brown.
• Add the onion mixture to the ribs, cover, and bake an additional 30 minutes.
• Transfer the ribs and onions to a bowl and let the cooking liquid stand a few minutes to allow the fat the separate; discard the fat.
• Bring the liquid to a boil, whisk in the mustard and season with salt and pepper to taste. Return the ribs and onions back to pot and add the tomatoes.
• Cover, lower the heat to medium, and simmer until the tomatoes are tender, about 10 minutes.

RED WINE BRAISED BEEF SHORT RIBS

Steps:

• Preheat oven to 350 degrees F.
• Season short ribs on all sides with salt and pepper.
• Heat olive oil in an oven safe 5 quart casserole or Dutch oven over high heat.
• Sear ribs on all sides until browned, about 5 minutes each side.
• Place ribs in a shallow baking dish.
• Reduce heat to medium low and add onions, carrots, celery, ginger and garlic.
• With the back of your knife, smash lemongrass then slice.
• Add to pot.
• Sauté vegetables until soft.
• Add wine and scrape bottom of pot to loosen any brown bits.
• Add tomato paste, diced tomatoes, brown sugar, parsley, stock, and fresh sage sprig.
• Return ribs to pot, cover, and place in oven.
• Cook 1 1/2 hours.
• Remove cover and cook an additional hour in the oven.
• Once the ribs are tender, remove to the baking dish and tent with aluminum foil to keep warm.
• Strain sauce and discard vegetables.
• Cook sauce another 5 minutes to darken and thicken slightly.
• Return ribs, heat and serve with polenta or side dish or your choice.

BRAISED SHORT RIBS WITH CHOCOLATE AND ROSEMARY

Steps:

• Heat heavy large pot over medium heat. Add pancetta and sauté until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Sprinkle ribs with salt and pepper. Working in batches, brown ribs in drippings in pot over medium-high heat until brown on all sides, about 8 minutes per batch. Transfer to plate. Add onions and next 4 ingredients to pot. Cover, reduce heat to medium, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add wine. Boil uncovered until liquid is reduced by half, scraping up browned bits, about 5 minutes. Add broth, tomatoes, parsley, thyme, bay leaf, and pancetta. Return ribs to pot, cover partially, and simmer 1 1/2 hours. Uncover and simmer until rib meat is tender, stirring occasionally, about 1 1/2 hours longer.
• Transfer ribs to plate; discard bay leaf. Spoon fat from surface of sauce. Boil sauce until beginning to thicken, about 8 minutes. Reduce heat to medium. Add chocolate, cocoa powder, and rosemary; stir until chocolate melts. Season to taste with salt and pepper. Return ribs to pot. Simmer to rewarm, about 5 minutes.