Braised Boneless Short Ribs Food

OVEN-BRAISED BONELESS SHORT RIBS

Steps:

• Preheat your oven to 300 degrees F. Cut the short ribs in half as shown in the photo above and arrange them in a lightly greased 13-by-9-inch baking dish. Season them with salt and pepper.
• In a small jar, add the vinegar, hot pepper sauce, smoked paprika, garlic powder and thyme. Whisk or shake well to combine. Pour the sauce over the ribs and use your hands to toss and coat all the pieces.
• Cover the pan tightly with a double layer of aluminum foil. Bake the ribs until cooked through and tender, 2.5 hours.
• Remove the foil (careful - hot steam will escape). Baste the tops of the short ribs with the braising liquid, and continue baking them for 30 more minutes, allowing the tops to brown.
• Serve with the braising liquid. I like to place a small bowl filled with the braising liquid on each plate. This allows the diners to dip their meat into the yummy liquid.

WINE BRAISED BONELESS SHORT RIBS

Steps:

• Preheat oven to 350°F.
• Chop onion, celery and carrot into one inch pieces. Mince garlic. Set aside. Dredge beef in flour seasoned with salt and pepper. Shake off extra flour.
• Heat dutch oven or other oven/stovetop safe deep pan over high heat till hot. Add oil and immediately add beef.
• Brown beef till all sides are dark golden brown. Remove from pan and add onion, carrot and celery.
• Reduce heat to medium and add garlic. Sauté till vegetables start to brown.
• Add wine and reduce by half.
• Add tomato paste, chicken stock, thyme, rosemary and bay leaf.
• Return beef to pan, cover tightly and place in oven. Cook for about two hours or until beef is tender but not falling apart.
• Remove beef and strain vegetables off of sauce. Return liquid to pan and reduce until desired consistency.
• Season sauce to taste. Serve over spatzle, noodles or polenta. (or whatever else you please).

BRAISED BONELESS SHORT RIBS

Steps:

• Place oven rack in upper-middle position and preheat to 300°F Pat beef dry with paper towels. Stir together salt and pepper and sprinkle over beef. Heat 1 tbsp oil in Dutch oven until smoking. Add half of beef and cook without moving, 4-6 minutes, until well browned. Turn beef over and cook second side until well browned, another 4-6 minutes. If fat begins to smoke, reduce heat. Transfer beef to medium bowl. Repeat with remaining oil and beef.
• Reduce heat to medium, add onion, and cook, stirring often, until softened and barely browned, 12-15 minutes. (If onions darken too quickly, add 1-2 tbsp water to pan.).
• Add tomato paste and stir constantly until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook unitl fragrant, 30-60 seconds. Turn heat up to medium-high, add wine, and simmer, scraping up fond from sides and bottom. Simmer until reduced by half, 8-10 minutes. Add beef broth, carrots, thyme, and bay leaf. Add beef and any juices in the bowl. Cover and bring to a simmer. Transfer to oven and cook 2 to 2½ hours, turning meat twice with tongs during cooking. When done, a fork will slip easily in and out of meat.
• Place water in a small bowl and sprinkle with gelatin. Let stand 5 minutes. Using tongs, transfer meat and carrots to serving platter; tent with foil. Strain cooking liquid through a fine strainer into a fat separator. Press on solids to extract as much liquid as possible, then discard solids. Allow to settle, then strain off fat. Return liquid to Dutch oven and reduce to 1 cup over medium heat, 5-10 minutes. Remove from heat and stir in bloomed gelatin; season with salt and pepper to taste. Pour sauce over meat and serve.

BRAISED BONELESS SHORT RIBS

Steps:

• Preheat oven to 300°F and adjust oven rack to lower-middle position and heat oven.
• Pat the beef dry with paper towels and season with 2 teaspoons salt.
• Heat 1 tablespoon oil in a large heavy-bottomed oven-safe pot over medium-high heat until hot. Add the chopped bacon and cook until crisp. Using a slotted spoon, remove from the pan, and set aside. Drain all, but 2 tablespoons of fat from the pot.
• Add half of beef and cook, without moving, until well browned (about 4 to 6 minutes). Turn the beef and continue to cook on the second side until well browned, reducing heat if fat begins to smoke.
• Transfer beef to a plate and repeat with remaining tablespoon oil and short ribs. Set the browned ribs aside on a dish.
• Reduce the heat to medium, add the onions, celery, and carrots, and cook, stirring occasionally, until the onions are softened and beginning to brown, 10-12 minutes. (If onions begin to darken too quickly, add 1 to 2 tablespoons water to the pan.)
• Add the mushrooms and cook until they release their liquid and the liquid cooks off. Add the garlic and cook another minute.
• Add the flour and coat the mixture well. Cook, stirring constantly, until it browns on the sides and bottom of the pan, about 2 minutes.
• Increase heat to medium-high, add wine, and simmer, scraping the bottom of the pan with a wooden spoon to loosen browned bits, until reduced by half, 8 to 10 minutes.
• Add the stock, parsley, pepper, and bay leaf. Add cooked bacon, browned beef, and any accumulated juices to pot; cover and bring to simmer.
• Transfer pot to oven and cook, until a fork slips easily in and out of meat, 3 to 3½ hours.
• Using tongs, transfer meat to a cutting board and shred or cut into bite-sized pieces and return to the pot.
• Taste for seasoning and add salt as needed before serving.

BRAISED SHORT RIBS

Steps:

• Preheat the oven to 325 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside.
• In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered. Remove the bacon and set aside. Drain off any excess fat.
• Add the olive oil to the pan with the bacon fat and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside.
• Lower the heat to medium. Add the carrots, shallots and onions to the pan and cook for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of glory. Add the broth, 1 teaspoon kosher salt and plenty of freshly ground black pepper and bring to a boil. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid. Finally, add the cooked bacon.
• Put on a lid and transfer to the oven. Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours. Remove the pan from the oven and allow to sit for at least 20 minutes with the lid on before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)
• For each serving, arrange 2 ribs on a bed of the grits, spooning a little juice over the top.
• Cook the grits according to the package instructions, adding the salt with the water. Turn off the heat just before the grits are done.
• Preheat the oven to 350 degrees F.
• In a small bowl, whisk together the eggs. To temper the eggs before adding them to the hot grits, throw a couple of spoonfuls of the hot grits into the eggs. Begin stirring immediately and continue stirring until the mixture is well combined.
• Pour the egg mixture into the grits. Stir constantly to incorporate the eggs into the grits. Add the butter and stir until melted. Next, add the cheese and stir until melted. Add the cayenne and garlic and stir well to combine. Taste and adjust the seasonings, adding more salt or cayenne if necessary. You could also add more cheese if you think that will bring happiness to your life, but keep in mind that some cheeses increase the salt content more than others.
• Butter a 9-by-13-inch baking dish and pour the grits into the dish. Bake until the grits are hot and bubbly, 30 to 35 minutes. Let stand for 10 minutes before serving. The grits will become firmer as they cool.

AWARD WINNING BRAISED BONELESS SHORT RIBS PAIRED WITH GARLIC BUTTER SHRIMP

Steps:

• For the short ribs: Combine the brown sugar, soy sauce and a pinch black pepper in a large braising pan and bring to a boil over high heat. Add the garlic and onions and boil for 2 minutes.
• Cut the beef short ribs into 3-ounce, 2-inch flat squares. Brown them on a preheated flat top griddle. Then add the short ribs to the braising liquid. Simmer until the ribs are tender enough to melt in your mouth, about 2 hours.
• For the shrimp: Heat a deep-fryer to 350 degrees F. Dust the shrimp with garlic powder, then deep fry until light golden, 2 to 3 minutes. Toss with the garlic butter, garlic salt to taste and green onions.
• Plate the short ribs and garlic butter shrimp with white rice and Molokai sweet potato salad. Swirl some teriyaki sauce over garlic aioli in a ramekin. Garnish with green onions.
• Bring a large pot of water to a boil over high heat. Boil the sweet potatoes, russet potato and eggs, if using, for 10 minutes. Let the potatoes and eggs cool down to room temperature.
• Peel the skin off the potatoes and cut into medium dice. Peel and chop the eggs. Add kosher salt, pepper and garlic salt to taste. Add the bacon and eggs. Stir in the mayonnaise and mix thoroughly until well incorporated. Chill for 5 hours before serving.

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 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.

CABERNET-BRAISED SHORT RIBS RECIPE BY TASTY

Steps:

• In a large bowl, add the short ribs, all vegetables, herbs and black pepper to taste for the marinade. Add the wine to cover.
• Marinate at least 6 hours in the fridge.
• Remove the meat from the marinade and pat dry with a towel or paper towel.
• Strain the veggies from the wine. Reserve both the wine and veggies for later.
• Season the meat with a generous amount of salt and pepper. Coat each side with flour and set aside.
• In a large ovenproof pot, heat the olive oil over medium-high heat on the stovetop.
• Preheat the oven to 350F˚(180C˚).
• When the oil begins smoking, carefully slip ribs into the pot and sear until well-browned, 4 to 5 minutes per side. Transfer ribs to plate.
• In the same pot, sauté the veggies from the marinade until lightly caramelized and browned, 5 to 7 minutes.
• Add the wine in the pot, stirring to deglaze. Add tomato paste and stir to dissolve. Bring the liquid to a boil so the alcohol from the wine evaporates.
• Add beef broth and bring it back to a boil. Add the ribs back to your pot. Spoon the liquid over the ribs to coat them.
• Cover the pot and transfer to the middle rack of your oven.
• Bake until meat is tender enough to be pierced easily with fork, about 2½ hours, opening the oven every 30 minutes and carefully skimming the fat from surface.
• Serve with mashed potatoes, or another side of your choice, and garnish with chopped parsley on top.
• Enjoy!