Braised Orange Ginger Short Ribs With Dried Apricots Food

BRAISED SHORT RIBS OF BEEF WITH RED WINE, APRICOTS, AND BLACK OLIVES

Steps:

• Preheat the oven to 325 degrees F.
• Season the ribs with salt and pepper. Dust with the flour. Heat the oil in a large braising pan or ovenproof casserole over medium-high heat. Add the bacon and cook until most of the fat is rendered, then remove and set aside.
• Add as many ribs as can fit in a single layer to the pan. You will need to cook them in batches. Sear the ribs on both sides until well browned, then remove from the pan and set aside. Repeat with the remaining ribs. Discard all but 2 tablespoons of the fat from the pan.
• Lower the heat to medium, add the carrots and onions, season with salt and pepper, and saute until the vegetables begin to brown, about 10 minutes. Add the garlic and tomato and paste and cook for 4 more minutes, scraping the browned bits off of the bottom of the pan with a wooden spoon. Add the red wine and brandy and reduce by 1/2, about 6 minutes.
• Return the ribs and bacon to the pot. Add the remaining ingredients except the apricots and parsley and bring to a boil. The liquid should come 1/3 of the way up the ribs, if it does not, add some water. As soon as the liquid comes to a boil, turn off the heat an cover the ribs tightly with foil, pressing the foil down into the pan, then place a lid on the pan.
• Braise the ribs in the oven for 2 hours, turning them every 30 minutes so they cook evenly. Add water as necessary to keep the braising juice 1/3 of the way up the ribs.
• After 2 hours, add the apricots and cook for an additional 30 minutes. The meat should be almost falling off the bones (if it is not, keep cooking until it does). Transfer the short ribs to a large platter. Spoon the vegetables, olives, and apricots over them. Keep warm.
• Strain the braising juices into a clear glass container and siphon or skim off the fat. The braising juices may already be the consistency of a sauce. If not, return them to the pan and boil for a few minutes to thicken. If you prefer an absolutely smooth sauce, strain out any remaining pieces of vegetable. Taste, season with salt and pepper, and add the parsley. Pour the sauce over the ribs and serve immediately.

BRAISED ORANGE-GINGER SHORT RIBS WITH DRIED APRICOTS

Steps:

• Preheat oven to 300°F. Using vegetable peeler, remove four 4x1-inch strips from rind of 1 orange. Grate peel from 2 more oranges. Cut 4 oranges in half; squeeze out 1 1/4 cups juice. Whisk grated orange peel, orange juice, hoisin sauce, tomato paste, and garlic in large bowl to blend. Stir in ginger.
• Sprinkle ribs with salt and pepper. Place in heavy large ovenproof pot. Pour orange-ginger mixture over ribs. Stir in orange strips and apricots. Cover and bake 2 hours. Stir rib mixture; reduce oven temperature to 250°F. Continue cooking ribs, covered, until meat is very tender, about 1 hour longer. (Can be made 1 day ahead. Cool. Refrigerate uncovered until cold, then cover and refrigerate. Spoon off solidified fat, then rewarm ribs over medium heat before serving.) Using slotted spoon, transfer ribs and apricots to large platter. Spoon off any fat from sauce in pot. Pour sauce over ribs. Sprinkle with parsley and serve.

BRAISED SHORT RIBS WITH ORANGE GREMOLATA

Steps:

• Heat oven to 350 degrees. Sprinkle ribs with 1/2 tsp of the salt and all the pepper. In a 4 to 5 quart ovenproof pot, brown ribs on all sides in hot oil over medium high heat. Set ribs aside; discard all but 1 TB drippings from pot. Reduce heat to medium-low. Add carrots and garlic to pot; cook and stir about 10 minutes or until carrots are just tender.
• Return the ribs to the pot. Add broth, wine, thyme, bay leaf and remaining 1/2 tsp of salt. Bring to boiling; remove from heat. Over pot; transfer to oven. Bake for 2 hours or until meat is very tender, adding frozen onions during the last 30 minutes of cooking.
• Transfer ribs to a large, deep serving platter; cover and keep warm. Skim fat from cooking liquid; discard bay leaf and any bones that have fallen off ribs. If cooking liquid is too thin to serve as a sauce, bring to boiling and cook uncovered for 5 minutes to reduce slightly to about 2 1/2 cups. Whisk in mustard and horseradish. Pour sauce over ribs.
• To make orange gremolata combine two tablespoons snipped fresh italian parsley; 2 cloves minced garlic and 2 tsp finely shredded orange peel. Top the ribs with the orange gremolata.