Campiellos Balsamic Glazed Beef Short Ribs Food

BALSAMIC-GLAZED SHORT RIBS

Steps:

• Heat the oil in a large, heavy skillet over medium-high heat. Pat the meat dry and add only as many pieces to the pan as will fit comfortably without crowding. Cook until nicely browned on all sides. Transfer the meat to a large slow cooker and brown the remaining meat. Sprinkle the ribs with salt and pepper to taste. Discard all but 1 tablespoon of the fat and reduce the heat to medium.
• Add the garlic and cook for 1 minute. Add the wine and vinegar and bring to a simmer, scraping the bottom of the pan. Pour the liquid over the ribs and add the rosemary.
• Cover and cook on low for 8 hours, or until the ribs are very tender. Remove the ribs from the slow cooker and discard the rosemary sprig and any loose bones. Cover the ribs and keep warm.
• Skim the fat off the liquid. Pour the remaining sauce into a saucepan and cook over medium-high heat until reduced and slightly thickened. Spoon the sauce over the ribs and serve hot.

BALSAMIC-GLAZED OVEN-BAKED RIBS

Steps:

• To prepare the ribs, heat the oven to 350 degrees. If the butcher has not removed the membrane on the back of each rack, gently pry it up by sliding a sharp implement (like the tip of an instant-read thermometer) under it, then lifting gently. Grab the membrane with a paper towel and peel it off.
• Spread a 24-inch sheet of heavy-duty aluminum foil, shiny side up, on a work surface. Place one rack on top, rub it all over with oil, and generously season both sides with salt. Place 2 parsley sprigs and 2 garlic cloves under the concave side of the rack and 2 thyme sprigs on top. Wrap the ribs in the foil, pleating the edges to seal well. Repeat with the second rack. Place the rib packets in a large roasting pan.
• Roast the ribs for 30 minutes, then reduce the temperature to 250 degrees. Cook 1 1/2 to 2 hours more, until the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs are tender enough to pull apart with your fingers.
• Meanwhile, prepare the barbecue sauce. Place the balsamic vinegar in a large nonreactive saucepan. Bring to a boil over medium heat and cook until reduced by a third. Add the remaining barbecue sauce ingredients with 1/4 cup water, bring back to a boil, then reduce the heat to low and simmer until thick, 30 to 40 minutes. If the sauce starts to thicken too much, add a little water. The sauce should be highly seasoned; adjust to taste by adding vinegar, brown sugar or salt.
• Remove the ribs from the oven and let cool briefly, then open the foil, being careful of the escaping steam. Transfer the ribs to a baking sheet. Turn on the broiler or raise the oven to 450 degrees.
• Slather the ribs on both sides with the barbecue sauce. Broil the ribs until the sauce sizzles and browns, 2 to 4 minutes on each side. Alternatively, bake in the oven 8 to 12 minutes. Baste with the barbecue sauce and serve at once with any remaining sauce on the side.

FO-SHO SHORT RIBS WITH BALSAMIC GLAZE

Steps:

• Preheat oven to 350 degrees F.
• In a large Dutch oven, over medium-high heat, cook bacon to render fat. Remove bacon and reserve as garnish for parsnips. Season ribs with salt and pepper. Sear all sides of ribs, in batches, ends included, and then remove. Add in vegetables, cook for 5 minutes, add flour and spices, cook for 3 minutes longer and deglaze pan with red wine. Put the ribs back into pot and add stock to cover 3/4 of the way up the ribs. Cover and cook in oven for 1 hour 30 minutes to 1 hour 45 minutes or until fork tender. Remove ribs to a baking dish and brush with Balsamic Glaze, cover with foil and keep warm in a preheated 250 degrees F oven. Strain and reduce broth by a third. (Broth to be served with Parsnip Puree.)
• In a small pot over medium heat, combine all ingredients. Whisk occasionally and reduce by one third.;
• In a large heavy bottom pot over medium heat, add in celery root, parsnip root, whole milk, garlic and thyme. Bring to a simmer and reduce heat. Simmer 5 to 7 minutes or until fork tender. Strain, reserving liquid. Discard thyme bundle. Place vegetables in food processor and pulse, adding reserved liquid as necessary, to desired consistency. Add butter and salt and pepper, to taste, and pulse. Garnish with bacon and fried onions. Serve with reduced broth from short ribs.

CAMPIELLO'S BALSAMIC GLAZED BEEF SHORT RIBS

Steps:

• Generously salt & pepper meat, heat olive oil in a large pan to nearly smoking & add ribs. Turn heat down slightly & carefully brown meat on both sides (avoid scorching). Remove meat & place in a pan large enough to hold meat & vegetables. After the ribs are cooked, deglaze pan w/ white wine & reduce, scraping brown bits (if pan is too dark or scorched, skip this step). Pour deglazing liquid in braising pan w/ ribs. Cover ribs w/ chopped vegetables & herbs. Sprinkle a little more salt over ribs & mirepoix. Cover tightly w/ foil. Place in 350 F oven & bake for 3 hours until meat is fork tender. Start checking ribs after 2 hours, make sure you haven't lost too much liquid, if so add chick stock so it doesn't dry out. Remove & cool. Strain liquid, discard vegetables; skim fat & reserved braising liquid. Glaze While ribs are cooking, begin making glaze. In a large sauce pan, over med-high heat, melt butter. When it begins to foam add sugar & spread out over entire pan surface, then place garlic cut side down on top of sugar, add rosemary. Cook until sugar begins to caramelize, about 10-12 min. Once garlic & sugar have browned nicely add balsalmic vinegar, increase heat & reduce by 80% (the fumes will be a little much). After viegar has reduced add chicken stock, reduce by 1/2; then add veal or beef stock, reduce by 70% or until sauce is starting to tighten up a bit. To Finish In a large sauce pan, add ribs, 1 ladle of reserved braising liquid, 2 ladles of reduced glaze, 2 sprigs of rosemary; & reduced liquid around ribs until nicely glazed. Check for seasoning. Optional: swirl a couple of tablespoons of unsalted butter to add richness.