Braised Short Ribs With Dijon Mustard Food

OVEN-BRAISED BBQ-DIJON SHORT RIBS

Steps:

• Heat oven to 300ºF.
• Mix 2 Tbsp. flour with 1/4 cup broth to form thick paste; set aside. Coat ribs with remaining flour; gently shake off excess flour.
• Heat oil in large ovenproof sauté pan with tight-fitting lid or Dutch oven on medium-high heat. Add ribs; cook 3 to 4 min. on each side or until browned on both sides.
• Add onions to pan; cook and stir 2 to 3 min. or until lightly browned. Gradually add wine, stirring constantly to scrape up any browned bits from bottom of pan. Simmer on low heat 2 to 3 min. until most of the liquid is evaporated.
• Stir in remaining broth. Return to boil. Stir in barbecue sauce, mustard and reserved flour paste until well blended. Bring to boil, stirring frequently. Remove from heat; cover with lid. Place in oven.
• Bake 2 hours or until ribs are tender. Skim excess fat from sauce before serving.

BRAISED SHORT RIBS

Steps:

• Heat oil in a dutch oven or large, heavy covered pot over high heat.
• Season ribs with Creole seasoning, patting it in well with your hands. When pot is nearly smoking add ribs without crowding them and sear on all sides until they form a brown crust. Do this in batches, if necessary.
• When all ribs have browned, add onions, celery and carrot; saute 1 minute to brown lightly. Stir in tomatoes, garlic, vinegar, Worcestershire sauce, bay leaves, pepper and.
• enough broth to just cover ribs.
• Bring to a boil, reduce heat to gently simmering, cover and simmer until very tender, about 2 1/2 hours.
• To serve, mound ribs in center of 4 plates, spoon sauce over and garnish with chopped scallion.

STOUT BEER BRAISED SHORT RIBS

Steps:

• Preheat oven to 300 degrees.
• Pat the short ribs dry with a paper towel and season generously with salt and pepper. Heat the oil in a large Dutch oven, over medium high heat. Brown the short ribs on all sides, about 2-3 minutes per side, working in batches if necessary. Remove browned short ribs to a plate and discard most of the fat, leaving about 2 tablespoons in the pot.
• Lower the heat to medium and add the onions, garlic, carrots, celery and leek. Cook for about 5 minutes, stirring occasionally, until softened and fragrant. Add the flour and cook, stirring constantly, until well combined.
• Add the beer and beef broth and, using a wooden spoon, scrape all the brown bits from the bottom of the pot. Then, stir in the brown sugar, bay leaves and thyme sprigs. Add the short ribs and bring to a boil. Once boiling, cover and transfer to the oven.
• Cook until the short ribs are very tender, about 3 hours.
• Option #1 - Serve same day. Remove pot from the oven and carefully scoop out the ribs from the pot. Remove the bones and tendons, being careful not to shred the meat. Reserve. Strain the liquid through a fine-meshed sieve into a clean saucepan. Stir in the mustard and cook the sauce until it's reduced to a consistency thick enough to coat the back of a spoon, removing the excess fat as it rises to the surface. Season sauce to taste with salt and pepper. If the short ribs have cooled, you can add them to the sauce to reheat them.
• Option #2 - Make one day ahead. Remove pot from the oven and let it cool to room temperature. Carefully remove ribs from the liquid and remove bones and tendons, being careful not to shred the meat. Strain the liquid through a fine-meshed sieve, getting rid of the veggies. Return the short ribs to the sauce and refrigerate overnight. The next day, the fat will have solidified on the surface. Remove it and discard. Remove the ribs and heat the sauce. Then, run the sauce through a fine-meshed sieve again, into a clean saucepan. Stir in the mustard and cook the sauce until it's reduced to a thick consistency. Season sauce to taste with salt and pepper. Add the short ribs to the pan to reheat.
• Serve, garnished with chopped parsley or thyme sprigs.

EASY BEER BRAISED SHORT RIBS WITH DELECTABLE GRAVY

Steps:

• Preheat your oven to 275 F.
• Clean and rough chop all the veggies and set aside. Pat dry the ribs and liberally season with salt and pepper on all sides.
• Over medium-high heat the cooking oil in a braiser/Dutch oven or large heavy skillet and sear the short ribs for about 1-2 mins on each side. Work in batches so that you do not overcrowd the pan. When nicely browned, remove the short ribs and set aside.
• Lower the heat to medium, add the veggies, stir them and let them soften for a few minutes. Add the flour and tomato paste (if using) stir and cook for about a minute.
• Deglaze by adding the beer and be sure to scrape all brown bits from the bottom of the pan. Add the beef stock, the bay leaves, sage, thyme and stir in the brown sugar. Add the short ribs, distribute evenly and increase heat to bring to boil.
• Once boiling cover and place in the oven for about 3 hours. The ribs should be very tender before you take them out of the oven.
• When the short ribs are done, remove them from the braising liquid (carefully, the meat will be very tender) and let them rest for a few minutes. You can then remove the tendons and bones before you serve them.**
• Use a large, heavy skillet and complete steps #2 thru #5 from the Braiser/Dutch oven method above.
• Very carefully transfer the braising mixture and the ribs to your slow cooker and cook on low until they reach your desired tenderness.
• If you want to make a gravy from the braising liquid first scoop out the vegetables and discard them. Using a large spoon skim off and remove as much of the fat floating on top of the liquid. Then strain the braising liquid using a sieve.
• Heat a pan***over medium heat, add the strained braising liquid and the Dijon mustard and bring to simmer, mix to incorporate, add slurry and stir to thicken.

PENNE WITH BRAISED SHORT RIBS

Steps:

• Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
• Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.
• Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor. Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.

BRAISED BEEF SHORT RIBS

Steps:

• Preheat the oven to 300°F
• Season the short ribs with salt and pepper. Heat a Dutch oven or other large deep pan over medium high heat. Add the oil and heat for a couple minutes. Working in batches, brown the short ribs on all sides, 5 or 6 minutes per batch. Transfer the ribs to a plate after browning each batch. Add additional oil if needed.
• When all the ribs have been browned, pour off all but 2 tablespoons of the remaining fat from the pan. Add the carrots, onion, celery, garlic, herb bundle, bay leaf and peppercorns. Stir and scrape up any of the flavorful bits from the bottom of the pan.
• Add the wine and bring to a boil, cook for 5 minutes to reduce the liquid and cook off the alcohol from the wine. Return the beef short ribs to the pan with the accumulated juices, arranging the beef in one layer, then add the beef broth.
• Cover the pot with its lid and transfer to the preheated oven and braise for 3 hours. Transfer the pot from the oven to the counter top, adjust the lid slightly off-pan to allow the steam to escape and let the beef ribs cool for 1 hour.
• Using a slotted spatula or large spoon carefully remove the beef ribs from the pot to a platter and cover loosely with foil and set the platter in the warm oven while preparing the sauce.
• Pour the cooking liquids through a fine-mesh strainer into a medium-size saucepan. Place the saucepan over medium-high heat and boil until reduced to 2 cups, about 15 minutes.
• While the liquids are reducing, mix the butter and flour together in a small dish, mashing with the back of a tablespoon to make a smooth paste.
• When the liquid has fully reduced to 2 cups, stir in the Dijon mustard and the Worcestershire sauce. Remove from the heat and whisk the butter/flour paste into the liquid until melted into the sauce. Return the pan to a medium heat, continue cooking and whisking for another 2 minutes to a smooth sauce. Transfer the sauce to a dish or gravy pitcher

BRAISED SHORT RIBS WITH DIJON MUSTARD

Steps:

• Boil wine in a 2-quart heavy saucepan until reduced to about 1 cup.
• While wine is reducing, pat ribs dry and cut crosswise into 1-rib pieces (each about 2 1/2 inches long).
• Season well with salt and pepper.
• Heat a dry 5-quart heavy pot over moderately high heat until hot, then brown ribs well in 3 batches on all sides, about 8 minutes for each batch.
• Transfer browned ribs with tongs to a bowl.
• Reduce heat to moderate and brown shallots well in fat remaining in pot, stirring.
• Transfer with a slotted spoon to another bowl.
• Stir wine and mustard into juices in pot.
• Add ribs and simmer, covered, 1 3/4 hours.
• Gently stir in shallots and tomatoes and continue to simmer, covered, without stirring, until meat is very tender, about 40 minutes.
• Carefully transfer ribs, shallots, and tomatoes to a platter and skim off any fat from cooking liquid.
• Season sauce with salt, pepper, and mustard to taste and pour over ribs.

MUSTARD GLAZED BEEF SHORT RIBS

Steps:

• Preheat oven to 350 degrees.
• Season the short ribs with salt and pepper and brown well in the oil and butter combined in a large saute pan. Remove the ribs and place into a casserole or roasting pan.
• Add the onion, carrot and celery to the saute pan and begin to caramelize the vegetables.
• Continue to cook the vegetable mixture before adding the jalapeno, garlic, tomato, cumin, beer and stock in quick succession. Bring this mixture to a rapid boil before pouring over the ribs in the casserole. The liquid should not rise more than 2/3 up the side of the ribs and the ribs should not be entirely submerged.
• Place the casserole into the oven, add the bouquet and braise the ribs until fork tender, about 1 1/2 hours.
• Remove the casserole from the oven, allow to rest for several minutes before placing the ribs on a sheet pan. Degrease the braising liquid, strain the vegetables out and discard and reserve the remaining juices for serving.
• Combine the mustard and honey in a bowl and liberally brush over the ribs. Place the ribs back into the oven and roast another 10 minutes until the glaze is caramelized dark and delicious.
• Serve with the cooking/braising liquid in a sauce boat.

BRAISED SHORT RIBS WITH DIJON MUSTARD

Steps:

• Boil wine in a 2-quart heavy saucepan until reduced to about 1 cup.
• While wine is reducing, pat ribs dry and cut crosswise into 1-rib pieces (each about 2 1/2 inches long). Season well with salt and pepper.
• Heat a dry 5-quart heavy pot over moderately high heat until hot, then brown ribs well in 3 batches on all sides, about 8 minutes for each batch. Transfer browned ribs with tongs to a bowl.
• Reduce heat to moderate and brown shallots well in fat remaining in pot, stirring. Transfer with a slotted spoon to another bowl.
• Stir wine and mustard into juices in pot. Add ribs and simmer, covered, 1 3/4 hours.
• Gently stir in shallots and tomatoes and continue to simmer, covered, without stirring, until meat is very tender, about 40 minutes.
• Carefully transfer ribs, shallots, and tomatoes to a platter and skim off any fat from cooking liquid. Season sauce with salt, pepper, and mustard to taste and pour over ribs.

BRAISED SHORT RIBS

Steps:

• Heat oven to 350°F.
• Sprinkle ribs with 1/2 teaspoons salt and pepper. Heat oil in a large Dutch oven over medium- high heat. Brown ribs on all sides.Set the ribs aside; discard drippings in pot. Reduce heat to medium-low. Add onions, carrots and garlic and cook until almost softened, 10 minutes.
• Return ribs to pot. Add broth, cherries, wine, thyme, bay leaf and remaining 1/4 teaspoons salt. Bring to a boil and cover pot. Transfer to oven and bake ribs 2 hours, or until very tender and meat falls of the bone.
• Transfer ribs to a large, deep serving platter and cover. Skim fat; discard bay leaf.
• and any bones that may have fallen off. If sauce is too thin, bring to a boil and cook 5 minutes to reduce slightly(you should have about 2 1/2 cups). Whisk in mustard and horseradish. Pour sauce over ribs.

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:

• Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Line a medium bowl with a 16-inch square piece of cheesecloth. Heat a Dutch oven over medium high heat. Coat pan with cooking spray. Add half of beef to pan; cook 5 minutes, browning on all sides. Transfer beef to cheesecloth lined bowl. Repeat procedure with remaining beef. Loosley knot edges of cheesecloth to form a bundle. Keep warm.
• Add onion and next 6 ingredients (through garlic) to pan; stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Saute 5 minutes or until onion is tender. Add wine, peppercorns, thyme sprigs, parsley sprig, and bay leaf to pan; bring to a boil. Cook 11 minutes or until wine almost evaporates.
• Place meat bundle on top of vegetables; add any liquid from bowl to pan. Add broth to pan; bring to a simmer. Cover, reduce heat, and cook 1 1/2 hours or until beef is tender.
• Tranfer meat bundle to a clean bowl using tongs, and keep warm. Strain broth through a colander into a bowl, and discard solids. Place a zip-top plastic bag inside a 4-cup glass measure. Pour broth into bag, and let stand for 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain drippings into pan, stopping before fat layer reaches opening; discard fat. Add flour to pan, stirring with a whisk, and bring to a boil. Cook until reduced to 1 1/4 cups (about 10 minutes). Add 1 tablespoon butter, stirring until butter melts. Serve with beef. Sprinkle with chopped parsley.

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.