Braised Short Rib French Dip Food

FRENCH DIP

Steps:

• For the prime rib: Preheat the oven to 350 degrees F.
• Place rib eye fat-side down in a roasting pan. Pour half of Worcestershire over the top, then sprinkle on half of the steak seasoning. Flip and cover with remaining Worcestershire and seasoning.
• Roast for 2 hours. Let cool completely, then slice thinly on a meat slicer.
• For the au jus: Place red wine in a saucepan over medium-high heat. Reduce by half. Add beef base and dissolve thoroughly. Add onion, garlic, thyme and 6 cups water and simmer until vegetables are soft. Strain.
• For the French dip: Split and toast hoagie rolls. Heat au jus until hot, then add prime rib to heat thoroughly.
• Whisk together horseradish and sour cream in a bowl. Spread on hoagie rolls. Layer Swiss cheese in hoagies, then add caramelized onions and top with hot prime rib.
• Plate sandwiches with fries and cups of warm au jus for dipping.

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.

FRENCH INFLUENCED BRAISED BEEF SHORT RIBS

Steps:

• Season ribs with salt and pepper.
• Heat 2 tbs.oil in large dutch oven or braiser over medium high heat, add short ribs and brown as evenly as possible. Do in batches.
• Remove ribs and set aside. Reduce heat to medium and add onions, carrots, celery, garlic and cook until tender.
• Add tomato paste, beef broth, red wine and cook, stirring, until incorporated, add ribs and bay leaves, reduce to a simmer, cover and cook over low heat for 3 - 3 1/2 hours or until meat easily falls off the bone.
• Remove from heat and let sit for about 15 minutes for fat to rise to the top, skim off any fat with a ladle. If sauce isn't thick enough remove ribs and add water/cornstarch mixture and bring to a boil, stir to thicken.
• Serve ribs over egg noodles and top with sauce.
• Garnish with scallions. (optional).

BRAISED SHORT RIBS

Steps:

• Put short ribs in large baking pan. You'll be adding in the potatoes and carrots, so allow enough room.
• Add onion soup mix and beef broth.
• Cover with foil.
• Put in 350 degree oven.
• After two hours (give or take, it's very forgiving), turn meat, add potatoes and carrots. Re-cover and cook for 1 hour or until potatoes are cooked through.

BRAISED BEEF SHORT RIBS WITH A BORDELAISE SAUCE

Steps:

• Heat large saute pan until smokey hot. Season both sides of ribs with salt and pepper, I use fresh ground pepper and sea salt. In 1 tbsp of olive oil, sear ribs on both sides for 1-2 minutes. Remove from pan and place in a large casserole dish. On medium heat, saute all vegetables, thyme and peppercorns for 5 minutes. Add tomato paste and stir until well combined, no lumps. Deglaze with red wine and let reduce for 5 minutes. Add beef stock and bring to a boil. Pour all sauce over the ribs, cover and braise in the oven at 325 for 3 hours.
• When finished, remove ribs and keep warm. Strain the vegetables from the sauce, reserving 3/4 cup, and return to the stove on medium high heat. Combine cold water and flour in equal parts, whisk into reserved sauce, then whisk this into the remaining sauce to slightly thicken. When done, plate the ribs and ladle sauce onto the ribs. I served this with garlic mashed potatoes and steamed baby carrots.

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.

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.