Pub Short Ribs Food

BEEF SHORT RIBS

Steps:

• Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
• Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
• Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
• Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.

BISTRO-STYLE SHORT RIBS

Steps:

• Preheat a cast iron grill or outdoor grill.
• Season the short ribs with salt and pepper, drizzle with a little extra-virgin olive oil, and brown on all sides.
• Place the onion, garlic, celery, carrot, and tomato into a food processor and blend until you reach a consistent, smooth pulp.
• Take a large Dutch oven and place over medium-high heat. Add a 3-count of extra-virgin olive oil and add the thyme to infuse the oil. Next add the vegetable pulp, season with salt and pepper, to taste, and cook for about 10 minutes. Pour in the red wine and stock and bring it to a boil. Using tongs take the ribs and nestle them into the braising mix; the liquid should just about cover the meat. Place the lid loosely on top, reduce heat to a simmer and cook until the meat is very tender, approximately 2 1/2 to 3 hours.
• When the ribs are about finished, remove about 1 to 2 cups of liquid and strain into a small saucepan over medium-high heat. Heat the sauce until slightly reduced and thickened, about 5 minutes.

BRAISED BUFFALO SHORT RIBS

Steps:

• Slice the onions and place on top of short ribs. Cover with wine. Make a sachet with juniper berries, bay leaves, thyme, and rosemary and place in the liquid. Marinate, refrigerated, for 24 hours.
• Remove buffalo from marinade, reserving marinade. Heat 1/2 cup oil in a medium sized stockpot. Lightly coat buffalo in the flour and brown on both sides. Remove buffalo and add the marinated sliced onions, cooking until golden brown. Pour off excess oil. Add back the buffalo with the onions, and the reserved marinade. Simmer for ten minutes. Add the veal stock and chokecherry preserves. Simmer covered for about two hours. Adjust seasoning, to taste.
• Heat 1 tablespoon oil in a large saute pan. Add mushrooms and onions and saute until onions begin to brown, about 15 minutes. Season with salt and pepper.

BEER-BRAISED SHORT RIBS

Steps:

• First, make the marinade. Mix the spices and 3 tbsp salt in a bowl, then stir in the oil to make a paste. Use a knife to make a deep hole in each short rib, then rub the spice mix all over and into the hole, working the flavour into the meat. Place on a tray, cover and chill overnight.
• The next day, heat oven to 150C/130C fan/gas 2. Heat the oil in a large, shallow pan, tip in the onions and fry until you start to get a deep, rich colour - about 20 mins. Don't be scared of the colour, this will add amazing savoury sweetness to the dish. Pour in the beer and boil to reduce by half, then add the stock, treacle, thyme and oak chips, if using. Stir well and bring to a simmer. Place the marinated short ribs in your largest roasting tin. Pour over the onion and beer braising liquid, then cover tightly with foil. Transfer to the oven and cook the short ribs for 5 hrs or until really tender.
• Once the ribs are cooked, remove and put on a plate to rest and cool. Strain the braising liquid into a saucepan. Once settled, use a ladle to remove the top layer of fat, then set over a high heat. Simmer the sauce until it becomes rich and glossy, then whisk in the ketchup, mustard and brown sauce.
• To barbecue the ribs, heat your coals until ashen or set a gas barbecue to medium. Cook the ribs until nicely charred and hot all the way through, then baste with the sauce to finish and cook until sticky. To cook them indoors, heat the grill. Set a wire rack over an oven tray and place the ribs on top. Baste well with the sauce and grill, basting with the sauce a few times, until it forms a charred, sticky crust. Set aside to rest before serving with the onion rings and slaw (see Goes well with).

DRY GARLIC RIBS

Steps:

• Cut your pork ribs into cubes or bite size pieces.
• In a ziplock bag mix soysauce, hoisin sauce, garlic powder& Onion Powder.
• Mix thoroughly.
• Put the pork pieces into the bag and refridgerate in the marinade as long as possible- overnight is best.
• When ready to cook the pork pieces- drain off any excess marinade.
• Mix together the flour and cornstarch in either a bowl or a bag.
• Put the pork pieces in to the flour mixture a few at a time to coat them.
• Tap off any excess flour and deep fry/fry in the heated oil.
• Sprinkle the cooked ribs with a bit more garlic after they are cooked.
• Serve hot or cold.
• Prep time does not include marinade time.

PUB SHORT RIBS

Steps:

• Preheat broiler to high. Line a baking sheet with aluminum foil.
• Rinse short ribs and pat dry. Sprinkle with salt. In a large bowl stir together the mustard, sugar, garlic, and vinegar. Add short ribs and toss to coat. Transfer to the baking sheet and plce in broiler. Cook until bnrowned on top, about 4 minutes, then turn and brown on other side.
• Set oven temperature to 375 degrees.
• Put bacon in a 5 to 7 quart dutch oven and set over medium high heat. Cook, stirring as needed, until brown but not completely crisp. Pour off fat and pour beer into pot. Bring to boil and scrape bootom of pan to deglaze.
• Transfer ribs to pot and sprinkle with salt and pepper, then scatter onion wedges over all. Cover pot and place in oven. Cook until meat pulls easily away from bone with fork, about 1 hour and 30 minutes, stir contents of pot after first hour.
• Transfer pot to stove top and lift out meat and bones, set aside. Tilt pot to one side and skim off as much fat as possible. There should be very little sauce at this point, if it is still liquid, place pot over high heat and reduce until only a few tablespoons remain. Sprinkle flour over pot and cook, stirring, over high heat for 30 seconds. Pour broth in pot and bring to a boil. Cook, stirring, until sauce thickens, about a minute or two. Return short ribs to pot and stir to coat with sauce. Remove from heat and let sit for 10 minutes before serving.