Braised Ribs Food

BRAISED SHORT RIBS

Steps:

• Preheat oven to 400 degrees. Place flour in a medium bowl; season with salt and pepper. Toss ribs in flour mixture until well coated; shake off excess.
• In a 5- to 8-quart Dutch oven or heavy ovenproof pot, heat oil over medium-high. Cook ribs in two batches, turning until browned on all sides, about 10 minutes per batch; transfer to a plate.
• Add carrots and onions to pot. Cook, stirring and scraping up browned bits, until vegetables are lightly browned, 3 to 5 minutes. Add wine, broth, thyme, and tomatoes (breaking them up). Arrange ribs in pot; bring liquid to a boil. Cover, transfer to oven, and cook 1 hour. Reduce heat to 350 degrees; cook until fork-tender (but not falling apart), about 1 hour more.
• Using tongs or a slotted spoon, transfer ribs to a plate. Moisten with cooking liquid; cover with aluminum foil to keep warm. Strain remaining liquid through a fine-mesh sieve (discard solids); return to pot. Bring to a boil; cook until sauce is slightly thickened and reduced to about 2 cups, 10 to 12 minutes. Season with salt and pepper. Serve ribs with sauce. (Or return to pot, let cool slightly, cover, and refrigerator up to 1 day.)

BEER-BRAISED SHORT RIBS

Steps:

• First, make the marinade. Mix the spices and 3 tbsp salt in a bowl, then stir in the oil to make a paste. Use a knife to make a deep hole in each short rib, then rub the spice mix all over and into the hole, working the flavour into the meat. Place on a tray, cover and chill overnight.
• The next day, heat oven to 150C/130C fan/gas 2. Heat the oil in a large, shallow pan, tip in the onions and fry until you start to get a deep, rich colour - about 20 mins. Don't be scared of the colour, this will add amazing savoury sweetness to the dish. Pour in the beer and boil to reduce by half, then add the stock, treacle, thyme and oak chips, if using. Stir well and bring to a simmer. Place the marinated short ribs in your largest roasting tin. Pour over the onion and beer braising liquid, then cover tightly with foil. Transfer to the oven and cook the short ribs for 5 hrs or until really tender.
• Once the ribs are cooked, remove and put on a plate to rest and cool. Strain the braising liquid into a saucepan. Once settled, use a ladle to remove the top layer of fat, then set over a high heat. Simmer the sauce until it becomes rich and glossy, then whisk in the ketchup, mustard and brown sauce.
• To barbecue the ribs, heat your coals until ashen or set a gas barbecue to medium. Cook the ribs until nicely charred and hot all the way through, then baste with the sauce to finish and cook until sticky. To cook them indoors, heat the grill. Set a wire rack over an oven tray and place the ribs on top. Baste well with the sauce and grill, basting with the sauce a few times, until it forms a charred, sticky crust. Set aside to rest before serving with the onion rings and slaw (see Goes well with).

BRAISED RIBS

Steps:

• In a Dutch oven, brown ribs in butter and oil for about 3 minutes on each side; drain. Remove and keep warm. In the same pan, cook and stir the onion for 2 minutes. Add water, salt, sugar and pepper, stirring to loosen browned bits from pan., Place bay leaves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in pan. Return ribs to pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until meat is tender., Remove ribs and keep warm. Discard spice bag. Skim fat from pan drippings. Combine flour and cold water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.

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

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.

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.

SLOW-BRAISED BEEF SHORT RIBS RECIPE (VIDEO)

Steps:

• Pat the short ribs dry with a paper towel, if needed, and season generously all over with sea salt and black pepper. Use your hands to work in the salt. Place the flour into a large bowl and coat each short rib all over with flour; tap off any excess.
• Preheat a large stainless-steel or cast iron frying pan over medium-high heat and add a drizzle of cooking oil. Once the pan is extra hot, add in 4 to 5 short ribs and brown them all over for 8 to 10 minutes, ensuring that all sides are well browned. Remove them onto a tray, clean the frying pan and then fry the second batch. Watch my video recipe to see how it's done!
• Next, preheat a braising pan over medium heat and add the butter. To the melted butter, add the mushrooms and onion and sauté them for 4 to 6 minutes, until tender. Next, add in the minced garlic and cook for an additional minute. Season the mixture with salt, pepper and fresh herbs. Add in the wine and tomato paste and whisk everything together. Cook this mixture for a few minutes before adding the beef broth.
• Bring the sauce up to a simmer over medium-high heat and then return the short ribs to the pan, placing the ribs with the meat side facing down. Allow the sauce to come up to a simmer again, then cover the braising pan with a tight-fitting lid and reduce the temperature to low.
• Braise the beef short ribs for 3 to 3 ½ or even 4 hours, until the meat is extra tender and falls of the bone naturally. If the braising sauce reduces too much, add an additional ½ cup to 1 cup beef broth, as needed. Once the ribs are done, remove the pan from the heat and gently place the short ribs to one side of the pan. Tilt the pan slightly and use a large spoon to skim off the fat that has risen to the surface into a measuring cup. Allow this fat to cool, then dispose of it in a waste container.
• When the short ribs have approximately 30 minutes of cooking time left, prepare my Creamy Butter Mashed Potatoes recipe.
• For serving, place 1 large or 2 small ribs onto each plate, over a bed of mashed potatoes. Pour extra sauce over each rib and garnish with fresh thyme leaves.
• Alternative cooking methods: a. Pressure Cooker: brown the short ribs first, then prepare the sauce in the pressure cooker and add the ribs. Cook on the 'High' Pressure setting for 60 to 70 minutes with Natural Release 15 minutes, or use the machine setting for 'short ribs'.b. Slow Cooker: prepare the recipe as written and place the sauce and ribs into the cooker. Cover and cook on the 'high' setting for 10 to 12 hours. Add an additional ½ cup to 1 cup beef broth halfway through, if needed.

PORTUGUESE BRAISED PORK BACK RIBS (ENTRECOSTO)

Steps:

• In a bowl, whisk together the wine, garlic, pepper, paprika, tomato paste and salt.
• Cut the ribs into smaller pieces, 2 to 3 bones each.
• Place the cut ribs in a large bowl and pour the marinade evenly over the ribs.
• Cover the bowl with plastic wrap and refrigerate for about two hours.
• Preheat the oven to 325 ºF.
• Heat the olive oil on medium heat in a large dutch oven (we used a 6 qt).
• Add the onions and cook until soft/translucent.
• Add the ribs and marinade to the dutch oven.
• Add the chourico pieces.
• Add the beer.
• Give the food a little mix with tongs to make sure it's all coated on liquid.
• Cover the dutch oven and place it in the hot oven on the middle rack.
• Cook for 1.5 hours.
• Uncover the dutch oven and set the oven to broil. Cook uncovered for 10 minutes to brown the edges of the meat.
• Carefully remove the dutch oven from the oven and use tongs to bring some of the bottom ribs to the top of the pot.
• Place the dutch oven back in the oven and cook for another 10 minutes uncovered.
• Take the dutch oven out of the oven. Add the the optional parsley over the meat for colour and freshness.
• Enjoy the meal hot with your favourite sides. We served this with quinoa, rice, and veggies.

BRAISED SHORT RIBS

Steps:

• Preheat oven to 300 degrees.
• Season ribs with salt, pepper and garlic powder. Dredge lightly in flour. In a heavy oven-proof pan, such as a cast iron dutch oven, heat oil over medium/high. Add ribs in batches and cook just until brown on all sides, but not until cooked through.
• Remove ribs to plate or bowl as they get browned. Once all ribs are browned, turn off heat and return ribs to pan. Top with onions, carrots, garlic, tomatoes and then pour on broth. Cover.
• Place in oven to complete cooking, anywhere from 45 minutes to 1 1/2 hour depending on the size of the meat. Leave in oven until done completely and very tender.
• Serve over creamy mashed potatoes.

BRAISED SHORT RIBS

Steps:

• Preheat oven to 350 degrees F.
• In a large dutch oven or oven safe pot with a lid, heat one tablespoon of oil over medium high heat. Add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate.
• Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.
• Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Bring to a boil and cook 2 minutes.
• Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed.
• Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot.
• Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone.
• Remove the pan from oven and allow rest for 20 minutes, with the lid on, before serving. Skim off any fat that has risen to the top of the liquid, before serving.
• Serve ribs over mashed potatoes with a spoonful of gravy from the pot.
• Store leftover short ribs in a sealed container in the refrigerator for 3-4 days depending on the freshness of your ingredients.

CONTEST-WINNING BRAISED SHORT RIBS

Steps:

• In a shallow dish, combine the flour, salt, paprika and mustard. Add ribs in batches and turn to coat. In a large skillet, brown ribs in oil; drain., Place onions in a 5-qt. slow cooker; add ribs. Top with beer and garlic. Cover and cook on low for 6-7 hours or until meat is tender. , Remove ribs and onions to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine flour and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.

BRAISED PORK RIBS

Steps:

• Sprinkle separated ribs liberally on all sides with garlic powder, salt, and pepper.
• Heat oil in a pan over medium-high heat. Brown ribs in the hot oil on all sides, 5 to 7 minutes. Add enough red wine to almost cover the ribs. Cover, reduce heat, and let simmer for 45 minutes. Stir in onion, carrot, and celery. Continue to simmer for 45 minutes more, adding more wine or water if sauce is too thick.

THE BEST 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.

BEST RED WINE-BRAISED SHORT RIB RECIPE + VIDEO

Steps:

• Heat oven to 350 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches of 3-4 pieces, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
• Pour off all but 2 tablespoons of remaining oil in the pan. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery, carrots, and jalapeño and season with salt, pepper, and smoked paprika. Mix well and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom, about 2 to 3 minutes.
• Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 20 minutes. Stir in beef stock along with thyme, parsley, and rosemary. Using tongs, return short ribs to the pot, placing them in so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
• Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 2½ to 3 hours.
• Using tongs, remove the ribs from the pot, taking care not to let the bone slip out and transfer them to a large plate. Strain the vegetables from the sauce. (The vegetables no longer have flavor and can be discarded) Garnish with parsley, garlic and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

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.

BRAISED SHORT RIBS

Steps:

• Pre-heat the oven to 325 degrees.
• Pat the ribs very dry and season with salt and pepper on both sides.
• In a large skillet, heat the 3 tablespoons of oil until shimmering.
• Working in batches, add the ribs to the skillet being careful not to crowd them.
• Brown the beef on all sides over medium high heat, you want to get a good sear.
• As they are seared, remove the ribs with a slotted spoon and place them in a single layer in a large oven-proof casserole or baking dish.
• Saute the onion slices in the skillet until they start to brown.
• Add the sauteed onions, carrots and bay leaves to the beef ribs.
• Add the garlic cloves, crushed tomatoes and wine to the pan.
• Bring to a boil, scraping the bits from the bottom of the skillet.
• Pour the heated liquid into the casserole, you should have enough liquid to cover the ribs halfway up.
• Sprinkle with herbs and parsley.
• Cover the casserole tightly with aluminum foil and place in pre-heated oven for 3 hours.
• Allow the ribs to cool in the casserole and refrigerate overnight.
• 1 hour before serving, pre-heat the oven to 325 degrees. Remove the casserole from the refrigerator and skim the hardened fat from the ribs.
• Re-heat the ribs for 1 hour.
• Serve over pureed potatoes, sprinkle with fresh chopped parsley.

EINTOPF (BRAISED SHORT RIBS WITH FENNEL, SQUASH AND SWEET POTATO)

Steps:

• Season the short ribs with a sprinkle of salt on all sides. Heat the oil in a large Dutch oven set over medium-high. Working in batches if necessary, brown the tops and sides of short ribs, about 3 minutes per side. Transfer to a large plate and repeat the browning process with the remaining ribs.
• Heat the oven to 350 degrees. Pour off all but 2 tablespoons of fat from the pot. Add the chopped fennel bulb, (reserve the top and fronds for garnish), shallots and garlic to the pot, season with salt, and toss to coat in the pan drippings. Sauté over medium-high heat, stirring frequently until softened, 3 minutes. Add the fennel seeds and turmeric, and cook until fragrant, 1 minute. Add the tomatoes and break apart the whole pieces with a wooden spoon or other cooking utensil. Cook until the tomato juices are thickened, about 6 minutes. Return the browned short ribs, bone side up, to the pot along with any drippings from the plate. Pour in the chicken stock and bring up to a simmer. Cover and transfer pot to the oven. Braise until the meat is tender, but not falling off the bone, about 2 to 2 1/2 hours.
• Increase the oven temperature to 375 degrees. Transfer the cooked short ribs to a plate. Using a colander or sieve set over a bowl, drain out the vegetable solids from the pot and discard, reserving the liquid broth. Skim off and discard as much oil as you can from the surface of the liquid using a spoon or a ladle. (You should have about 3 to 4 cups of broth.) Return the broth to the pot, add the potato and squash, and pour in the coconut milk. Season to taste with salt and the 1 teaspoon black pepper. Add the ginger and return the short ribs to the pot, nestling the pieces between the vegetables so that the meat is mostly submerged in the liquid. Return the pot to the oven and braise uncovered until the potato and squash are tender, the meat is falling off the bone, and the liquid is slightly reduced, 50 minutes to 1 hour.
• On the stovetop but off heat, stir in the greens: The heat from the stew should gently wilt the leaves. Top with the thinly sliced fennel top and fronds. Serve hot in bowls with warm crusty bread for dipping.

SWEET AND SOUR BRAISED BEEF RIBS

Steps:

• Lightly salt and pepper all sides of the short ribs. Set aside.
• Add the vegetable oil to a heavy-bottomed pot, much like a Le Creuset or Staub. (You'll want to use a pot with a tight-fitting lid.) Turn the heat to medium and allow the oil to heat up. In the meantime, preheat the oven to 350 degrees.
• Fry the short ribs for 3-4 minutes on each side. You're not cooking the beef all the way though, but just browning the outside and searing the meat. Do this in batches to avoid overcrowding the pan. A good rule of thumb is to prevent the short ribs from touching each other or the sides of the pan. Place the cooked meat on a plate while the next batch is cooking. Once all ribs have been seared, drain the oil and carefully wipe out the pot with paper towel.
• Next, whisk together the brown sugar, vinegar, water, mustard, ketchup, and soy sauce. Stir in the onions. Set aside.
• Pile the cooked short ribs back into the pot. Pour the sauce mixture over top. Move the short ribs around so that they are covered by the sauce as much as possible. Place a lid on the pot and bake for two hours, checking and gently stirring every 30 minutes.
• Remove from oven. Bake for 15 more minutes with the lid off. This will thicken the sauce. Once the sauce has thickened to your liking, remove from oven and serve.

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.

OVEN-BRAISED COUNTRY-STYLE PORK RIBS

Steps:

• Gather the ingredients.
• Preheat oven to 250 F. Combine garlic powder, brown sugar, salt, pepper, cayenne, onion powder, cumin, paprika, and chili in a bowl and stir until completely blended.
• Place ribs on a large baking sheet. Dry well and sprinkle dry rub on them, turning ribs around to get them evenly coated. Rub mixture into meat.
• Line a large baking dish with heavy-duty foil.
• Peel and roughly chop onion and add chunks to foil-lined dish.
• Arrange seasoned ribs on top of chopped onion in baking dish. Cover tightly with another piece of foil and transfer to oven. Let ribs cook for two hours without opening oven.
• After two hours, remove dish and drain off any liquid that has collected in the dish. You'll want to keep this liquid, so pour it into a large heatproof bowl.
• Pour 1/2 cup of the barbecue sauce over ribs and use a barbecue brush to spread sauce evenly on all sides of the ribs. Recover dish tightly with foil and return it to oven for another 2 hours.
• Remove dish from oven and increase oven temperature to 350 F.
• Remove foil covering and drain off any more liquid into same bowl as before. Brush remaining barbecue sauce onto ribs so that they're evenly coated.
• Don't cover the dish this time. Transfer ribs to oven for 10 minutes, just enough time for sauce to caramelize slightly without drying out ribs.
• Meanwhile, pour liquid you set aside through a strainer lined with cheesecloth to filter out particles of spice rub and any other little bits. Cover and refrigerate liquid overnight.

BEER-BRAISED SHORT RIBS

Steps:

• Preheat the oven to 325°F. Set a large Dutch oven over medium-high heat; add the olive oil. While the pot is heating, season the short ribs on all sides with salt and pepper. Brown the short ribs over medium-high heat in batches with ample room between them so they brown, not steam (if they start to burn, decrease the heat a little), 2 to 3 minutes per side. Remove from the pot and reserve on a plate.
• In the same pot used to brown the ribs, sauté the bacon and onion over medium heat until the onion is soft, about 3 minutes; add the garlic and sauté 1 minute more. Stir in the beer, soy sauce, vinegar, and Worcestershire. Return the browned ribs to the pot, cover, and cook in the oven for 3 hours. Remove the pot from the oven and stir in the carrots and port. Cook until the meat is tender and just about falling off the bone, another 1 1/2 to 2 hours, for a total cooking time of 4 1/2 to 5 hours. After 4 hours of braising, stick a knife in the thickest rib; if the meat is still firm, continue cooking. Remove the pot from the oven; pour the liquid into a large glass measuring cup and let it sit until the fat rises to the top, about 15 minutes. Pour off the fat and return the liquid to the cooking pot.
• TO MAKE THE CORNMEAL MUSH: Heat the milk until steaming in a large, heavy saucepan set over medium heat. Slowly pour in the polenta, whisking constantly. Turn the heat to low and continue whisking for 10 to 15 minutes until the mixture thickens. If it seems hard to whisk, thin with an additional 1/4 cup of milk. The cornmeal should be on the loose side. Whisk in the butter, salt, and Parmesan. Serve immediately topped with short ribs.
• The short ribs can be made a day ahead, refrigerated, and reheated just before serving. The cornmeal can be made an hour or so before serving. Reheat over medium heat; add milk in 1/4-cup increments until the mixture is creamy and smooth.