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
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 20
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.
PIERRE SCHAEDELIN'S BRAISED SHORT RIBS
This recipe for braised short ribs is courtesy of Martha's personal chef, Pierre Schaedelin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 15
Steps:
- Cut 2 carrots crosswise into 1-inch pieces and add to a large bowl, along with short ribs, wine, garlic, leek, onion, and celery; toss to combine. Cover, and let marinate, refrigerated, overnight.
- Preheat oven to 350 degrees. Remove meat from marinade and pat dry. Drain vegetables, reserving liquid; set aside.
- Season meat with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Working in batches, add short ribs; cook until browned on all sides,1 to 2 minutes. Transfer to a plate and set aside; repeat process with remaining ribs. Add vegetables to Dutch oven and cook until lightly browned, about 2 minutes. Add flour and cook, stirring, for 1 minute more. Return meat to Dutch oven, along with liquid from marinade and enough beef stock or water to cover meat by 2 inches. Bring to a boil over high heat; reduce heat to a simmer, cover, and transfer to oven. Cook until meat is tender, 2 to 3 hours.
- Remove meat from liquid and let cool slightly. Strain liquid into a large saucepan, pressing down on solids to remove any liquid; discard solids. Place liquid over medium-high heat and gently stir in chocolate until melted.
- Cut remaining 3 carrots into 1 1/2-inch pieces and add to saucepan, along with celeriac and turnips. Cook until vegetables are tender and sauce is thickened, about 15 minutes. Remove meat from bones; trim fat and discard. Add meat to liquid and cook until heated through, about 5 minutes more. Serve immediately garnished with parsley.
PIERRE SCHAEDELIN'S BRAISED SHORT RIBS WITH CELERY ROOT PUREE
Dinner-party sophistication meets hearty comfort food in chef Pierre Schaedelin's signature ribs recipe from "Martha's Entertaining."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 13
Steps:
- Combine ribs, wine, garlic, leeks, and carrots in a large roasting pan. Cover and let marinate in the refrigerator 1 day.
- Remove rib sections from marinade and pat dry, then season all over with salt and pepper. With a slotted spoon, transfer vegetables to a colander; reserve marinade.
- Heat olive oil in a large saute pan over medium-high. Sear two rib sections at a time on the meat side until browned, then transfer to a large pot. Once all ribs have been seared, pour off all but 2 tablespoons fat from pan and add vegetables to pan. Saute until deep golden brown, stirring occasionally, about 8 minutes. Transfer to pot and add reserved marinade and the stock. If necessary, add enough water to just cover ribs and vegetables. Bring to a boil, then reduce heat and simmer, covered, until meat is very tender but is not yet falling apart, about 1 1/2 hours.
- Using tongs, transfer ribs to a rimmed baking sheet. Strain liquid through a fine sieve into a saucepan; discard solids. Bring liquid to a simmer; cook, skimming off foam and impurities from the surface, until reduced to 2 cups, about 1 hour. Skim off fat, then stir in chocolate until melted.
- In a small bowl, stir together 2 tablespoons water and flour, then whisk into sauce. Simmer, whisking, until sauce thickens, about 2 minutes. Strain sauce through a fine sieve into a clean saucepan.
- Remove bones and membrane covering underside of ribs. Trim away excess fat. Arrange ribs in a single layer in bottom of pot. Bring sauce to a simmer, then pour over ribs. Bring to a boil. Reduce heat and simmer, covered, until meat is heated through, about 5 minutes. Serve hot with celery root puree, Chinese long beans, and braised salsify.
BRAISED SHORT RIBS - ANNE BURRELL
Make and share this Braised Short Ribs - Anne Burrell recipe from Food.com.
Provided by Cristina Barry
Categories < 4 Hours
Time 4h
Yield 8 serving(s)
Number Of Ingredients 12
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
I saw a version of this recipe using Lamb Chops on a Food Network show, and decided to try it with short ribs, it turned out great. I put ranges on some of the ingredients because I don't really measure, just use my judgement based on the amount of meat you are using. Use more or less tomatoes and broth, also, depending on the amount of ribs you are cooking. I have used bone in short rib meat before and it works really well, too.
Provided by -Mary-
Categories Meat
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 960.5, Fat 82.8, SaturatedFat 35.9, Cholesterol 172.4, Sodium 852.2, Carbohydrate 17.4, Fiber 3.6, Sugar 9, Protein 36
More about "pierre schaedelins braised short ribs food"
RECIPE: FRENCH-INFLUENCED BRAISED SHORT RIBS - THE …
From theglobeandmail.com
BRAISED SHORT RIBS WITH EGG NOODLES - RACHAEL RAY SHOW
From rachaelrayshow.com
BRAISED BEEF SHORT RIBS - THE MEDITERRANEAN DISH
From themediterraneandish.com
BEST BRAISED SHORT RIBS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
PIERRE SCHAEDELINS BRISEREDE KORTE RIBBEN MED SELLERI RODROT
From da.holidaysbeauty.com
PIERRE SCHAEDELIN'S BRAISED SHORT RIBS - MEALPLANNERPRO.COM
From mealplannerpro.com
TULANG RUSUK PENDEK PIERRE SCHAEDELIN YANG DISAPU
From ms.holidaysbeauty.com
KRATKA REBRA PIERREA SCHAEDELINA S PIREOM OD KORIJENA CELERA
From hr.holidaysbeauty.com
BRAISED SHORT RIBS | CTV NEWS
From regina.ctvnews.ca
BRAISED SHORT RIBS RECIPE | FOOD & WINE
From foodandwine.com
PIERRE SCHAEDELINI HAUTATUD LüHIKESED RIBID KOOS SELLERI …
From et.holidaysbeauty.com
SHORT RIBS WITH PAPPARDELLE - THE BEST RAGU EVER - SIP AND FEAST
From sipandfeast.com
BRAISED SHORT RIBS FROM 'DANIEL' - SERIOUS EATS
From seriouseats.com
PIERRE SCHAEDELIN PáROLT RöVID BORDáJA ZELLER GYöKéRPüRéVEL
From hu.holidaysbeauty.com
BRAISED SHORT RIBS RECIPE - FRENCH CUISINE | A DAY IN THE BITE
From adayinthebite.com
CHEF JOHN SHOWS YOU HOW TO BRAISE BEEF SHORT RIBS - ALLRECIPES
From allrecipes.com
BRAISED SHORT RIBS RECIPE - HOW TO MAKE BEEF SHORT RIBS
From thepioneerwoman.com
KRATKA REBRA PIERREJA SCHAEDELINA S PIREJEM IZ GOMOLJA
From sl.holidaysbeauty.com
Обелените къси ребра на Пиер Шеделин с пюре от корен на …
From bg.holidaysbeauty.com
PIERRE SCHAEDELIN'S BRAISED SHORT RIBS
From marthastewartwine.com
BEER BRAISED SHORT RIBS - CTV
From more.ctv.ca
TULANG RUSUK PENDEK PIERRE SCHAEDELIN BRAISED DENGAN CELERY …
From ms.holidaysbeauty.com
PIERRE SCHAEDELIN'S BRAISED SHORT RIBS WITH CELERY ROOT PUREE RECIPE
From pinterest.co.uk
Кратка ребра Пиерреа Сцхаеделина са пиреом од целера
From sr.holidaysbeauty.com
BRAISED BEEF SHORT RIBS WITH MASHED POTATOES - TODAY.COM
From today.com
SLOW COOKER BRAISED SHORT RIBS - RACHAEL RAY SHOW
From rachaelrayshow.com
PIERRE SCHAEDELINS BRISEREDE KORTE RIBBEN | OPSKRIFTER 2022
From da.holidaysbeauty.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
PIERRE SCHAEDELIN'S BRAISED SHORT RIBS WITH CELERY ROOT PUREE
From punchfork.com
BRAISED BEEF SHORT RIBS RECIPE - CHEF BILLY PARISI
From billyparisi.com
BRAISED SHORT RIBS - DINNER AT THE ZOO
From dinneratthezoo.com
BRAISED SHORT RIBS - MARTHA STEWART RECIPES | BRAISED SHORT RIBS ...
From pinterest.ca
PIERRE SCHAEDELIN'S BRAISED SHORT RIBS WITH CELERY ROOT PUREE RECIPE
From pinterest.ca
PIERRE SCHAEDELIN
From delish.com
IGA PENDEK REBUS PIERRE SCHAEDELIN DENGAN PURE ROOT SELEDRI
From id.holidaysbeauty.com
PIERRE SCHAEDELININ HAUDUTUT LYHYET KYLKILUUT JA SELLERIJUURISEKOITE
From fi.holidaysbeauty.com
BRAISED SHORT RIBS RECIPE - EASTER RECIPE - CELEBRITY CHEF RECIPE
From delish.com
FOOD NETWORK CANADA | BEST EASY RECIPES & COOKING TIPS
From foodnetwork.ca
BAREFOOT CONTESSA'S RED WINE-BRAISED SHORT RIBS - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love