Braised Short Ribs With Chocolate And Rosemary 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:

• 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.

RED WINE BRAISED SHORT RIBS WITH ROSEMARY

Steps:

• Season the beef with the salt and black pepper. Coat the beef with half the flour.
• Heat the oil in an 8-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until well browned on all sides. Remove the beef from the saucepot.
• Add the onions and tomato paste to the saucepot and cook for 5 minutes, stirring occasionally. Stir in the carrots, celery, chopped garlic and rosemary and cook for 3 minutes. Stir in the stock, wine and remaining flour and heat to a boil. Return the beef to the saucepot. Reduce the heat to low. Cover and cook for 1 hour 30 minutes or until the beef is fork-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.

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 WITH CHOCOLATE AND ROSEMARY

Steps:

• Heat heavy large pot over medium heat. Add pancetta and sauté until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Sprinkle ribs with salt and pepper. Working in batches, brown ribs in drippings in pot over medium-high heat until brown on all sides, about 8 minutes per batch. Transfer to plate. Add onions and next 4 ingredients to pot. Cover, reduce heat to medium, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add wine. Boil uncovered until liquid is reduced by half, scraping up browned bits, about 5 minutes. Add broth, tomatoes, parsley, thyme, bay leaf, and pancetta. Return ribs to pot, cover partially, and simmer 1 1/2 hours. Uncover and simmer until rib meat is tender, stirring occasionally, about 1 1/2 hours longer.
• Transfer ribs to plate; discard bay leaf. Spoon fat from surface of sauce. Boil sauce until beginning to thicken, about 8 minutes. Reduce heat to medium. Add chocolate, cocoa powder, and rosemary; stir until chocolate melts. Season to taste with salt and pepper. Return ribs to pot. Simmer to rewarm, about 5 minutes.

ROSEMARY ONION BRAISED SHORT RIBS

Steps:

• Preheat oven to 325.
• In large Dutch oven, heat 1 Tbs olive oil over medium-high heat. Season ribs with salt and pepper. Add half the ribs to the Dutch oven and brown on all sides. Remove ribs to a bowl and brown the other half of the meat. Add them to the bowl and cover with foil.
• Add remaining olive oil to Dutch oven and heat. Stir in whole onions, chopped rosemary, salt and pepper. Cook, stirring occasionally until onions are softened, about 5 minutes. Spoon onions and seasonings into a separate bowl and set aside.
• Increase heat to high and pour wine into dutch oven. Let boil until reduced by about half, about 10 minutes.
• Return ribs and any juices to Dutch oven. Cover and place in oven for 1 hour and 15 minutes.
• Add onions to dutch oven, cover and bake for another 30 minutes.
• Remove from oven, and transfer onions and ribs to a bowl.
• Let cooking liquid stand for a few minutes to allow fat to rise to the top. Skim fat and discard. Bring liquid to a boil and whisk in the mustard and season to taste with salt and pepper.
• Add tomatoes and return ribs and onions to Dutch oven. Cover and lower heat to medium and simmer until tomatoes are tender, about 10 minutes more.