Braised Short Ribs For Two Food

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 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 FOR TWO

Steps:

• This can easily be scaled to serve more if desired. By using boneless beef short ribs instead of bone-in, (buy them boneless or trim off the bone yourself and use for home beef stock), the amount of fat that is significantly reduced and saves time. Trim any excess fat or silver-skin from the short rib. Season both sides with the salt and pepper. Heat a skillet with ½ tablespoon vegetable oil over medium-high heat. Once the oil is just beginning to smoke add the short rib, turning once until a crust has formed, several minutes per side and remove to a plate and set aside. Add the onions to the skillet and cook until soft, translucent and beginning to brown. Add the tomato paste, garlic cloves and beef stock, stirring and scraping up any brown bits, allow to reduce for about 5 minutes. Add the onion, tomato and stock mixture to a small slow cooker/crockpot or suitable heavy pot. Add the carrots, bay leaf and thyme sprigs to the crock or pot. Add the short rib along with any accumulated juices. Depending on the size of your crockpot or pot (we use a very small one) you may need to cut the short rib in half. Pour the red wine over top. Cover and set temperature to HIGH, or if using a pot bring to a gentle simmer. Cook for 4 hours or until a fork easily inserts into the short rib. Saucing and Serving Remove the beef and carrots from the crockpot, cover with foil and set aside (keep warm in an oven if desired). Remove the bay leaf and thyme sprigs and discard. Get your egg noodles or other side boiling. Strain the remaining liquid into a measuring cup, pressing to extract as much juice as possible and discard the solids. (This is optional to create a very smooth sauce, it's perfectly ok to skip the straining). Allow juices to settle and skim off as much of the fat as possible from the top. Or use a fat separator if you have one. (Optional) To create a more luscious sauce, sprinkle the gelatin over water to allow to soften. Add the juices to a small pot and bring to a full boil, reduce until desired consistency (you should end up with about ½ cup) is reached and stir in the softened gelatin (if using). Plate the noodles, top with beef and carrots. Spoon sauce over all and serve.

WINE-BRAISED SHORT RIBS FOR TWO

Steps:

• Preheat the oven to 300 F.
• Salt the short ribs liberally on all sides. Coat the bottom of a medium-sized ovenproof Dutch oven with oil and heat over medium-high heat. When the oil shimmers, add the ribs in a single layer without crowding. Brown on all sides (as best you can). Remove and set aside.
• Add the onion and diced carrot (reserve the other carrot) to the pan and cook, stirring, until the onion pieces separate and the vegetables begin to soften. Add the garlic and cook for another minute.
• Stir in the tomato paste and cook for a few minutes, until the paste begins to brown slightly. Add the wine and stir, scraping the bottom of the pan to dissolve the browned fond. Bring to a boil and cook for a minute or so, then add the beef stock and bay leaf. Add the ribs; the meat should be mostly but not completely submerged. If the liquid level doesn't come about two-thirds of the way up the ribs, add more beef stock.
• Cover the dutch oven and place in the oven. Cook for about 90 minutes, or until the meat is tender and is pulling away from the bones (depending on the size of the ribs and your oven, this can take longer. Be patient.) If some or all of the meat falls off the bones completely, don't worry.
• When the ribs are is done, remove from the sauce and keep them warm in a warming drawer or low oven. Strain the sauce mixture through a coarse strainer into a fat separator and discard the solids. When the fat has separated, pour the sauce back into the pan. If you don't have a fat separator, remove the meat, strain the sauce and let it sauce cool until any fat has risen to the top. Remove as much fat as possible with a spoon or use paper towels to blot it off, then return the sauce to the pan. Note: If you like, you can make the dish to this point and refrigerate overnight before finishing. Don't worry about removing the fat from the sauce; just refrigerate the sauce and meat separately and remove the layer of fat from the sauce before continuing.
• Over medium-high heat, bring the sauce to a boil. Reduce the heat, keeping the sauce barely boiling. Add the sliced carrot and pearl onions and cook about 6 minutes or until carrots are just tender. If necessary, continue to boil the sauce until it thickens to the consistency of gravy. Add a few grinds of black pepper, and if the sauce is too acidic the brown sugar. Turn the heat down, so the sauce is barely simmering. (*If you've refrigerated the meat and sauce overnight, add the ribs back to the sauce at this point and heat for 7 to 8 minutes before continuing with the final step.)
• About 5 minutes before serving, add the ribs and mushrooms to the sauce to heat through. Serve over mashed potatoes, grits or noodles.

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 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.

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.

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.)

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.

RED WINE-BRAISED SHORT RIBS

Steps:

• Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.
• Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
• Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

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.