Honey And Vinegar Braised Short Ribs With Spinach Food

HONEY-BEER BRAISED RIBS

Steps:

• Combine the brown sugar, pepper and salt; rub over ribs. Place ribs bone side down on a rack in a large shallow roasting pan. Drizzle with honey. Combine beer and vinegar; pour around ribs. Spoon some of the beer mixture over ribs., Cover tightly with foil and bake at 325° for 1 hour. Reduce heat to 250°; bake 2 hours longer or until tender., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Drain ribs. Grill, covered, over medium heat for 10-15 minutes or until browned, turning and basting occasionally with barbecue sauce. Serve with remaining barbecue sauce.

TANGY BRAISED SHORT RIBS

Steps:

• Season short ribs with salt and pepper at least 1 hour (at room temperature) and as much as 48 hours (covered and refrigerated) in advance.
• Heat oven to 300 degrees. Heat 1 tablespoon oil in a large Dutch oven over medium-high. Working in batches, sear short ribs until deeply golden brown on both large flat sides, 4 to 6 minutes per side. Transfer short ribs to a large plate or cutting board and drain all but about 2 tablespoons fat from the pot. Discard remaining fat. Repeat with remaining short ribs. Drain all fat from the pot and carefully wipe out. (No need to wash, just get rid of any scorched bits.)
• In the same pot over medium-high, heat remaining 2 tablespoons oil, and add onions and garlic. Cook, stirring occasionally, until the onions and garlic get a bit of color, 4 to 5 minutes. Add honey and cook, stirring until it starts to bubble furiously, turning a darker amber brown and sticking to the bottom of the pot as it cooks.
• Add vinegar and soy sauce, and, using a wooden spoon or spatula, scrape up the bits on the bottom of the pot. Bring to a strong simmer and cook to reduce by about half, 5 to 8 minutes. Add broth and thyme, and bring to a simmer. Season with salt and pepper and add short ribs back in, bone-side up, making sure they are as submerged in that braising liquid as possible. Cover the pot and place in the oven. Do not look at it or remove the lid for 3 hours. (Nothing bad will happen, promise.)
• After 3 hours, check the short ribs, they should be extremely tender and nearly falling apart, almost having the jiggly texture of a baked custard or Jell-O. (If not, continue roasting another 20 to 30 minutes.) Remove from oven.
• At this stage, you can remove the lid and using a spoon, carefully skim as much of the top layer of fat as possible. Increase oven temperature to 425 degrees, and return the pot to the oven, uncovered, to let the short ribs brown a bit on top and thicken the braising liquid a bit, another 35 to 45 minutes. (Alternatively, you can remove the short ribs from the oven, let them cool at room temperature and place in them in the fridge, overnight. When ready to serve, remove them from the fridge and using a spoon, scrape off the solidified fat on the top layer. Return the short ribs, covered, to a 325-degree oven until totally warmed through, 30 to 40 minutes. Remove the lid and increase temperature to 425 degrees, and continue to cook, uncovered, to let the short ribs brown a bit on top and reduce the braising liquid, another 35 to 45 minutes.)
• Meanwhile, combine parsley and chives in a small bowl and season with flaky salt.
• Remove the short ribs from the oven and serve straight from the pot or transfer them to a shallow bowl or plate with high sides, spooning the braising liquid over. Squeeze lemons over, letting the juice season the braising liquid. Sprinkle with parsley mixture before serving.

SHERRY BRAISED BEEF SHORT RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer crisped bacon with a slotted spoon to a Dutch oven. Retain bacon drippings in the skillet.
• Generously season short ribs with salt and pepper.
• Heat bacon drippings in the same skillet over high heat. Cook short ribs in hot bacon fat until browned and caramelized on all sides, 3 to 5 minutes per side. Transfer ribs to the Dutch oven, reserving drippings in the skillet. Add thyme and bay leaf to the ribs mixture.
• Reduce heat under the same skillet to medium. Cook and stir onion in the skillet until soft and golden, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
• Whisk flour into onion mixture and stir until the mixture becomes paste-like and light golden brown, 1 to 3 minutes.
• Pour sherry into onion mixture; cook until thick and hot, about 2 minutes. Pour onion-sherry mixture into Dutch oven; add beef broth and salt to taste. Bring ribs mixture to a simmer and cover the Dutch oven with a lid.
• Transfer Dutch oven to the preheated oven and cook until short ribs are fork tender, about 2 hours. Remove ribs to a serving dish, reserving sauce in the pot.
• Set Dutch oven high heat and boil sauce until reduced and slightly thickened, about 10 minutes. Spoon reduced sauce over ribs.

VERMOUTH-BRAISED SHORT RIBS

Steps:

• If you have time, the night before or several hours before cooking, season the meat generously with the salt and pepper (you will need at least a tablespoon salt and 1 1/2 teaspoons pepper). Wrap and refrigerate until needed. (You could do this just before cooking, if necessary.)
• Heat oven to 325 degrees. In a very large Dutch oven over medium-high heat, warm 2 tablespoons of the olive oil. Working in batches, arrange as many of the short ribs as fit comfortably in a single layer and brown on all sides. Take your time with this and let them get good and brown, and don't crowd the pot or else they will steam and never develop a tasty, caramelized crust. Transfer the ribs to a bowl once they have browned, and add more oil to the pot as needed.
• Add another 2 tablespoons of the oil to the pot if it looks dry, and stir in the chopped shallots, garlic, leeks, celery and a large pinch of salt and pepper. Cook the vegetables until softened, about 7 minutes, stirring constantly and scraping up the browned bits on the bottom. Add the wine, chicken broth and vermouth, and simmer until the liquid is reduced by half, 10 to 15 minutes.
• Arrange the short ribs in the liquid in the pot. Using kitchen twine, tie together the thyme, parsley stems and rosemary, and drop into the pot. Bring the liquid to a simmer on the stove, then cover and transfer the pot to the oven. Cook, turning the ribs every 45 minutes or so, until the meat is tender but not yet falling off the bone, about 2 hours. Add the carrots and let cook until tender, about 30 minutes longer.
• Use a slotted spoon to remove the short ribs and most of the carrots. Discard the herb bunch. Bring the liquid to a simmer, reducing it until it thickens slightly. If serving right away, spoon off some of the fat from the surface of the sauce. Or pour the sauce back over the meat and chill overnight in the pot, then spoon off the fat. Reheat if necessary.
• To serve, combine the sliced shallots, vinegar and honey in a bowl. Place short ribs on a platter and top with some of the sauce. Sprinkle with the flaky salt, chives, mint, parsley leaves and celery leaves, and scatter the shallots and vinegar mixture over the top.

HONEY AND VINEGAR-BRAISED SHORT RIBS WITH SPINACH

Steps:

• Preheat oven to 350°F. Heat oil in heavy large pot over high heat. Sprinkle ribs with salt and pepper. Working in batches, brown ribs, turning occasionally, about 10 minutes. Return all ribs to pot. Add carrots, onion, celery and garlic to ribs; cook 5 minutes, stirring occasionally. Add honey; cook 2 minutes, stirring occasionally. Add vinegar and boil until most of liquid is absorbed, stirring occasionally, about 8 minutes. Add broth, red wine, Port, thyme and bay leaf and boil 5 minutes. Cover; transfer to oven. Bake until meat almost falls off bone, stirring occasionally, about 2§ hours.
• Using tongs, transfer ribs to large bowl. Boil cooking liquid until slightly reduced, stirring occasionally, about 10 minutes. Season with salt and pepper. Mix 1 tablespoon butter and flour in small bowl. Add to sauce; whisk to blend. Boil until thickened, 3 minutes. Mix in ribs. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and chill. Rewarm over medium heat before continuing.) Melt 2 tablespoons butter in another large pot over medium-high heat. Add spinach; cook until just wilted, stirring occasionally, 3 minutes. Season with salt and pepper. Divide spinach among plates. Top with ribs and sauce.

GLAZED AND BRAISED SHORT RIBS WITH SHERRY VINEGAR

Steps:

• Brown the ribs in the olive oil in a stock pot on all sides. Remove to a paper towel lined plate. Remove the pan from the heat and carefully add the sherry and sherry vinegar. Return to the heat and cook, scraping up any browned bits from the bottom of the pan, for about 5 minutes. Be careful as the alcohol may ignite when returned to heat. If it ignites, wait to stir until the flames die out.
• Add the rest of the ingredients, except for the butter, including the browned ribs, to the pot. Bring the liquid to a simmer, cover, and cook for about 3 hours, or until the ribs are very tender.
• Season with salt and pepper. Remove the ribs from the pot and set aside on a plate. Strain the liquid and return to the pot. Add the butter and stir until the butter is incorporated. Add the ribs back to the pot and coat well with the sauce. Serve.

BRAISED BEEF SHORT RIBS WITH SPINACH & HORSERADISH CREAM

Steps:

• Prepare short ribs:.
• Press peppercorns onto short ribs and put in a large roasting pan. Scatter thyme sprigs over ribs, then chill, covered, for 8 hours, or overnight. Remove thyme sprigs and reserve.
• Preheat oven to 350°F.
• Sprinkle ribs with Kosher salt. Heat oil in a deep 12 inch heavy skillet over moderately high heat until it is hot but not smoking. Brown the ribs in two batches on all sides, transferring meat sides up to a roasting pan.
• Add onion, clelery, and carrot to the skillet and saute, stirring and scraping up the brown bits in pan, until the vegetables are golden brown, about 8 minutes. Add white wine, Port, vinegar, bay leaf, parsley, and reserved thyme sprigs and boil until mixture is reduced to about 3/4 cup, about 20 minutes. Add stock and bring to a boil, then ladles over short ribs in roasting pan (liquid will come about halfway up ribs).
• Cover the pan tightly with 2 layers of foil and braise short ribs in the middle ot oven until meat is tender and almost falling off the bone, 2 to 3 hours (depending on the size of the ribs). Uncover roasting pan and roast ribs until they are slightly browned, about 15 minutes more.
• Remove from oven, then tent with foil and let stand for 10 minutes. Transfer ribs to a platter and keep warm, covered.
• Pour liquid in roasting pan through a fine sieve into a bowl, then skim off the fat. (Liquid should measure 1 cups, but you may have more. If so, transfer liquid to a small saucepan and boil until reduced to 1 cup.)
• Make potato puree while short ribs braise:.
• Cover unpeeled potatoes with salted cold water by 1 inch in a 6 to 8 quart saucepan. Simmer potatoes, uncovered, until tender, about 25 minutes. Drain in a colander and cool 15 minutes, then peel potatoes while they are still very warm. Heat milk and cream until warm in a large heavy saucepan over low heat, then force peeled potatoes through a potato ricer into the saucepan. Add butter a few pieces at a time, stirring until incorporated before adding next few pieces. Season the puree with salt and keep warm, covered.
• Prepare spinach while ribs are standing:.
• Heat olive oil in clean 12 inch heavy skillet over moderately high heat until hot but not smoking, then suate shallots, stirring, until golden, about 4 minutes. Add spinach and saute stirring, until just wilted, about 2 minutes. Season with salt.
• Make horseradish cream:.
• Stir together creme fraiche and horseradish.
• Serve each rib on potato puree with spinach, then drizzle with cooking liquid and top with a dollop of horseradish cream.
• Cooks note: The ribs can be made one day ahead. Cool, uncovered, in roasting pan, then chill, covered. Reheat, covered, in a 350 F oven until heated through.

BRAISED SHORT RIBS WITH A RED WINE REDUCTION

Steps:

• Preheat the oven to 300.
• Season short ribs with salt and pepper.
• Place a large stock pot over HIGH heat. When hot, add the olive oil.
• Sear the short ribs on all sides until dark brown (about 2 minutes per side).
• Once brown, remove and place in a braising pan or dutch oven.
• Discard the oil, add fresh oil, and then saute all vegetables until brown. Add tomato paste and red wine, scraping up all bits of the pan.
• Pour the vegetable mixture over the short ribs. Add rosemary and thyme. Add beef broth until ribs are completely submerged.
• Cover with a tight fitting lid or aluminum foil and place in the preheated oven. Braising time is between 3-4 hours.
• Once the short ribs are tender, remove from the liquid and set them aside on a plate (cover with foil).
• Strain the braising liquid and allow to sit and cool for 30 minutes to allow the fat to rise to the top.
• Skim the fat off the top using a ladle and discard.
• Place the remaining liquid in a sauce pan, add honey and balsamic vinegar, and reduce by half over MEDIUM-HIGH heat. To thicken, mix flour and cold water to create a slurry, then slowly whisk into sauce until desired consistency is reached.
• If necessary, reheat the short ribs in the sauce in the oven until hot. Serve.