Oven Braised Flanken Beef Ribs Food

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.

HUNGARIAN SHORT RIBS

Steps:

• I trim some of the fat from the short ribs. There is plenty marbled throughout to keep these moist. Brown ribs in a Dutch oven in hot oil.
• Remove ribs and sauté onions until softened but not brown. Return ribs to pot.
• Blend tomato sauce, 1 cup water, brown sugar, vinegar, salt, mustard, and Worcestershire. Pour over ribs.
• Bring to boil, reduce heat to simmer, and cook 2 to 2 1/2 hours or until meat is tender.
• Skim off fat.
• Stir in noodles and additional 1 cup water.
• Cover and cook, stirring occasionally, for 15 to 20 minutes until noodles are tender.

BEEF SHORT RIBS WITH MUSHROOMS

Steps:

• Preheat oven to 325 degrees.
• Combine the flour, slat, and pepper and dredge the short ribs. Heat half the olive oil in a Dutch oven over medium-high heat, then sear the beef on all sides until golden brown, 3 to 4 minutes per side. Remove the beef and set aside.
• Add the onion and garlic and cook until brown and fragrant, about 2 minutes more.
• Add the stock, scraping up any bits stuck to the pan. Return the beef to the pot. Bring to a boil. Cover pot and transfer to the oven. Cook until the beef is fork-tender, 2-1/2 to 3 hours.
• In the last 15 minutes of cooking, heat the remaining oil in a heavy skillet over medium heat. Add the mushroons and cook until golden, 6 to 8 minutes. Toss with the parsley and season with salt and pepper.
• Remove the ribs to serving dishes, place the pot over high heat, and reduce the cooking liquid until slightly thickened. Serve with the mushrooms and cooking liquid.

OVEN BRAISED FLANKEN BEEF RIBS

Steps:

• Season the ribs with salt and pepper.
• Mix the essence with the flour, dredge the ribs, then, in an oven proof pan, brown in the olive oil.
• Remove and set aside.
• Add the onion and garlic to the pan and cook until the onion is just soft, then add the ribs with the thyme and stir.
• Pour first the beef broth over the top of the ribs and then the wine.
• Cover and roast in a 375 F oven for two hours.