Braised Short Ribs With Carrots And Onions Food

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.

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.

NEELYS SHORT RIBS

Steps:

• Preheat the oven to 350 degrees F. Heat about 2-tablespoons of the olive oil in a large Dutch oven over high heat.
• Season the short ribs well with salt and pepper. Over medium heat, brown ribs for 6 minutes on each side. You will need to do this in batches. Remove the browned short ribs to a plate and repeat with remaining ribs and oil.
• Add onion, carrots, garlic, celery, and salt and pepper to the Dutch oven and saute until softened, about 5 minutes. Add the tomato paste and wine to the vegetables and cook, stirring, about 1 minute. Add the stock, diced tomatoes, thyme, and bay leaf. Return the browned short ribs and any juices that have accumulated back into the Dutch oven. Add orange zest. Cover with a heavy lid and place in the oven and braise for 3 hours or until the meat is very tender.
• Once the ribs are tender, remove the ribs to a platter. Taste for seasoning. Add salt and pepper, to taste. Serve the short ribs over the stone ground grits, if desired. Garnish with fresh chopped parsley.

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.

RED WINE-BRAISED SHORT RIB STEW WITH POTATOES, CARROTS, AND MUSHROOMS

Steps:

• Prepare the short ribs: In a large oven-safe pot or Dutch oven over medium-high heat, heat the ghee or olive oil.
• Pat the short ribs dry with paper towels and season with the sea salt. Gently place the short ribs in the hot ghee or oil and sear on all sides until golden brown, about 4 minutes per side, turning as needed and searing in batches if needed to avoid overcrowding the pot. Transfer to a plate.
• To the same pot, add the onion, carrot and celery and cook until the veggies begin to brown, stirring as needed to avoid burning, about 5 minutes.
• Add the wine and deglaze the pot, scraping the browned bits loose from the bottom of the pot. Add the thyme and garlic and bring to a simmer. Let the wine reduce by half, about 10 minutes, then remove the pot form the heat.
• Place the browned short ribs into the wine reduction along with the bone broth and let marinate for 1 hour in the refrigerator. Alternatively, you can prepare this dish in advance by letting the ribs marinate for a full 24 hours-well worth it in our opinion.
• Preheat the oven to 350°F.
• Remove the pot from the refrigerator, cover with a lid or aluminum foil, and transfer to the oven to braise for 2 1/2 hours.
• At the 2 hour mark, when 30 minutes remain on the cooking time for the short ribs, prepare the vegetables: On a baking sheet, toss the potatoes, carrots, and mushrooms with the ghee or oil and sea salt. Spread out in and even layer and roast in the oven for 20 to 25 minutes, until the potatoes and carrots are knife-tender.
• Remove the pot with the short ribs from the oven, uncover, and transfer the meat to a plate. Strain the braising liquid into a deep serving dish; discard the solids from the liquid. Add the roasted veggies to the serving dish and stir to distribute evenly. Using your hands or a fork, break the short ribs into chunks and stir in as well. Garnish with a little chopped fresh parsley and serve family style.
• The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.

RED WINE-BRAISED SHORT RIBS WITH CARROTS

Steps:

• Season each rib generously all over with salt and pepper. If time permits, set aside for an hour to let seasoning penetrate meat.
• Heat oven to 350 degrees. Put a large cast-iron skillet over medium-high heat. When pan is hot, add olive oil just to film the bottom. Working in batches so as not to crowd pan, brown a few short ribs at a time on both meaty sides. Reduce heat as necessary to achieve browning gradually; it may take 4 to 5 minutes per side for well-browned ribs. This will guarantee a dark, rich color for the sauce. Transfer ribs to a Dutch oven or deep, wide baking dish. Leave skillet on the heat.
• Use a clove to pin a bay leaf to the rounded side of each onion half. Set the onion cut side down in the skillet and let cut side brown for a minute or two. Transfer onion to pot with ribs.
• Add tomato paste and wine to skillet and bring to a simmer, stirring and scraping with a wooden spoon to dissolve all of the flavorful brown bits, then pour wine mixture over ribs.
• Add broth to Dutch oven, cover and bake for 2 to 2 1/2 hours, until meat is very tender when probed. Remove from heat, uncover and skim fat from surface. (See note.)
• Fill a large saucepan with well-salted water and bring to a boil. Add carrots and simmer until done, but not too soft, about 8 to 10 minutes. Drain carrots, reserving 1/2 cup of cooking water.
• Return saucepan to stove over medium-high heat and add butter. Add leeks, season with salt, and cook, stirring, until barely softened. Add carrots and reserved cooking water. Gently combine, turn off heat and cover for 5 minutes.
• Carefully transfer short ribs to a large, deep serving platter. Bring braising juices to a boil over high heat. If you wish to thicken the sauce lightly, add potato starch mixture and cook 1 minute more. Ladle sauce over ribs.
• Transfer carrot and leek mixture, along with buttery juices, to a serving dish. Sprinkle carrots and ribs with parsley and chives and serve.

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 SHORT RIBS WITH CARROTS AND ONIONS

Steps:

• Mix wine, 1 tablespoon garlic, mustard and red pepper in large glass baking dish. Add short ribs; turn to coat. Cover and refrigerate overnight, turning occasionally.
• Preheat oven to 500°F. Using tongs, transfer short ribs to large roasting pan; reserve marinade. Sprinkle short ribs with salt and pepper. Roast until brown, turning once, about 30 minutes. Transfer short ribs to large bowl. Place roasting pan over 2 burners. Heat over medium-high heat. Add 1 cup beef stock to pan and bring to boil, scraping up any browned bits. Pour pan juices into bowl with short ribs.
• Reduce oven temperature to 350°F. Heat oil in heavy large ovenproof pot over medium-high heat. Add carrots, celery, onions and 2 tablespoons garlic. Sauté until vegetables are tender, about 12 minutes. Add short ribs and pan juices, reserved marinade, 2 3/4 cups beef stock, chicken stock, thyme and bay leaves. Bring to boil. Cover pot and place in oven. Bake until ribs are tender, about 2 hours.
• Using tongs, transfer short ribs to large bowl. Boil cooking liquid until reduced to thin sauce consistency, about 25 minutes. Strain liquid; discard solids and return liquid to pot. Dissolve cornstarch in 1/4 cup water. Whisk into cooking liquid. Boil until sauce thickens and coats spoon, stirring constantly, about 2 minutes. Season with pepper. Return ribs to pot. Simmer until heated through, 3 minutes. Transfer to platter. Garnish with thyme.

BRAISED SHORT RIBS AND CARROTS

Steps:

• For the breadcrumbs: Melt the butter in a large heavy-bottomed pot over medium heat. Add the panko breadcrumbs and toast until golden, 1 to 2 minutes, then remove to a bowl. Add the parsley, lemon zest and a pinch of salt and pepper to the bowl, then toss to combine. Set aside and allow to cool, then cover until ready to use.
• For the short ribs and carrots: Preheat the oven to 300 degrees F.
• Season the short ribs generously with salt and pepper. Return the pot used for the breadcrumbs to the stovetop over medium-high heat. Add the olive oil and 4 tablespoons of the butter. When the butter has melted and the oil is hot, add the short ribs and sear on all sides, about 45 seconds per side. Remove to a plate. Add the tomato paste, carrots, garlic and onion. Stir and allow the tomato paste to cook for a minute. Pour in the beef stock and add the short ribs back to the pot; add the rosemary and bay leaves. Cover and place in the oven. Cook until the ribs are fork-tender and falling off the bone, 3 to 3 1/2 hours.
• Remove the carrots to a platter and use the back of a fork to mash them. Place the remaining 2 tablespoons butter over the top, followed by the short ribs. Skim the fat from the braising liquid and transfer the liquid it to a server. Garnish with the buttery panko breadcrumbs and serve.

BRAISED SHORT RIBS WITH PARSNIPS & PEARL ONIONS

Steps:

• Arrange short ribs in a large roasting pan bone side down in a single layer.
• Sprinkle with sea salt & black pepper. Roast on a lower oven rack at 450F for 35 minutes.
• Drain all liquid/fat (turkey baster works well).
• Continue to roast another 25 minutes or until well browned.
• Transfer ribs to a plate and drain pan liquids into a small bowl and reserve.
• Reduce oven to 300°F.
• Simmer the wine in the roasting pan on the stovetop over 2 burners, scraping the bottom with a wood spoon to loosen the roasted on bits, simmer 5 minutes.
• In a large dutch oven over medium high heat, heat 3 tbsp of the reserved fat.
• Add onions, carrots, and celery; saute 10-12 minutes until vegetables soften.
• Add garlic and cook for about 1 minute.
• Add flour and stir to combine, cook about 1 minute.
• Add the wine from the roasting pan, chicken broth, diced tomatoes, herbs, and tomato paste.
• Season to taste with sea salt & black pepper.
• Bring to a boil, add short ribs (completely submerge them), return to boil.
• Transfer to oven, bake covered for 2 1/2 hours.
• Remove from oven and cool with the lid cracked for about 2 hours.
• Transfer the ribs, minus loose bones & vegetables, to a plate or tupperware.
• Cover and refrigerate overnight.
• Strain the braising liquid into a medium bowl, pressing out the liquid from the solids.
• Discard the solids, cover and refrigerate the liquid (separate from the ribs).
• This can be refrigerated up to 3 days in advance.
• 45 minutes prior to serving: Heat a large dutch oven over medium heat; cook bacon until just crisp; transfer to papertowel lined plate.
• Add the pearl onions, parsnips, sugar and 1/4 tsp salt to the bacon grease and saute on high for 5 minutes or until browned.
• Remove the ribs and braising liquid from the refrigerator.
• Skim the solidified fat off the top of the liquid and discard.
• Add the liquid to the pearl onions and bring to a simmer.
• Season with sea salt & black pepper to taste.
• Add ribs to liquid and push below surface.
• Return to simmer over medium and cook with the lid cracked about 5 minutes until ribs are heated through and parsnips are tender.
• Stir in the bacon.
• Serve sprinkled with parsley.
• Note: If you are making this the same day as you plan to serve it, skip cooling the ribs in the braising liquid. Instead take them out straight from the oven, strain the vegetables out of the liquid and let it settle so you can spoon off the fat that rises to the top.

BRAISED SHORT RIBS

Steps:

• Pat short ribs dry and season with salt and pepper. In a heavy kettle (at least 6 quarts) heat oil over moderately high heat until hot but not smoking and brown ribs in batches, transferring with tongs to a large bowl.
• Add chopped onions to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add wine, tomatoes, broth, Worcestershire sauce, zest, rosemary, and salt and bring to a boil. Add ribs including any juices that have accumulated in bowl and simmer, covered, 30 minutes.
• Add pearl onions and carrots, stirring and pushing down to make sure they are covered by liquid, and simmer, covered, 1 to 1 1/2 hours, or until meat is tender. Transfer meat, pearl onions, and carrots with a slotted spoon to a large bowl. Discard zest and boil braising liquid, stirring occasionally, until slightly thickened and reduced to about 5 cups. Return meat and vegetables to kettle and cook over low heat, stirring occasionally, until heated through. Stew may be made 3 days ahead and cooled uncovered before chilling covered. Reheat stew, adding water as necessary to thin sauce.
• Serve stew sprinkled with parsley.

BRAISED BEEF SHORT RIBS

Steps:

• Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with 2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in large heavy-bottomed Dutch oven over medium-high heat until smoking. Add half of beef and cook, without moving, until well browned, 4 to 6 minutes. Turn beef and continue to cook on second side until well browned, 4 to 6 minutes longer, reducing heat if fat begins to smoke. Transfer beef to medium bowl. Repeat with remaining tablespoon oil and meat. Reduce heat to medium, add onions, and cook, stirring occasionally, until softened and beginning to brown, 12 to 15 minutes. (If onions begin to darken too quickly, add 1 to 2 tablespoons water to pan.) Add tomato paste and cook, stirring constantly, until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook until aromatic, about 30 seconds. Increase heat to medium-high, add wine and simmer, scraping bottom of pan with wooden spoon to loosen browned bits, until reduced by half, 8 to 10 minutes. Add broth, carrots,thyme, and bay leaf. Add beef and any accumulated juices to pot; cover and bring to simmer. Transfer pot to oven and cook, using tongs to turn meat twice during cooking, until fork slips easily in and out of meat, 2 to 2½ hours.
• Place water in small bowl and sprinkle gelatin on top; let stand at least 5 minutes. Using tongs, transfer meat and carrots to serving platter and tent with foil. Strain cooking liquid through fine-mesh strainer into fat separator or bowl, pressing on solids to extract as much liquid as possible; discard solids. Allow liquid to settle about 5 minutes and strain off fat. Return cooking liquid to Dutch oven and cook over medium heat until reduced to 1 cup, 5 to 10 minutes. Remove from heat and stir in gelatin mixture; season with salt and pepper. Pour sauce over meat and serve.
• TECHNIQUE:With the chef's knife as close as possible to the bone carefully remove the meat trim the excess hard fat and silver skin from both sides of the meat.Going boneless the good news about the bones in short ribs is that they contain marrow, which contributes flavor and body to a braise. The bad news is that they contain lots of fat. Bones also have connective tissue attached to them that looks unsightly when the meat is cooked. We eliminated these problems by using boneless short ribs in our braise. Surprisingly, we didn't miss much flavor from the bones, and adding a half teaspoon of gelatin to the sauce restored any missing suppleness.

STOUT-BRAISED SHORT RIBS WITH HORSERADISH & CARROTS

Steps:

• Heat the oven to 160C/140C fan/gas 2. Heat the oil in a casserole dish and brown the short ribs well on all sides - this will take about 10 mins. Remove the ribs to a plate, then fry the onion and celery in the dish for 5 mins. Stir in the herbs and flour, and cook for a few minutes, then stir in the sugar, stout and stock, and bring to a simmer. Add the horseradish cream and some seasoning, then nestle the ribs into the sauce. Cover the pan and cook in the oven for 1 hr.
• Peel the carrots, keeping them whole. Remove the stew from the oven, stir gently and add the carrots. Cover and return to the oven for 2 hrs more until the ribs are tender. You can now serve the stew in a rustic style, as is. Alternatively, gently remove the ribs and carrots to a board. Strain the sauce through a sieve into a saucepan and bring to the boil, skimming off any froth that rises to the surface. Simmer for 5 mins until reduced by a third. Tip the reduced sauce back into the casserole dish, add back the ribs and carrots, and simmer for a few minutes to reheat the meat. Divide between plates and serve.