SCOTT CONANT'S BRAISED SHORT RIBS
This wonderful recipe for braised short ribs is courtesy of chef Scott Conant. This recipe is a great dish to serve on its own but also serves as a great filling for Scott Conant's Short-Rib Ravioli.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 13
Steps:
- Heat oven to 300 degrees. Season ribs with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat. Sear ribs, in batches if necessary, until browned all over, 10 to 15 minutes. Remove ribs, and transfer to a large bowl; set aside.
- Add carrot, celery, onion, and garlic to pot, using more olive oil if necessary; saute until browned, about 10 minutes. Add vinegar and red wine; stir with wooden spoon until all browned bits have been scraped from the pan and the bottom of the Dutch oven is clean. Continue to cook until liquid is reduced by 1/3. Add tomatoes, chicken reduction, and herbs. Return ribs to pot, bring to a boil, cover pot, and transfer to oven. Cook, turning ribs once or twice during cooking, until fork tender and meat is just barely clinging to the bone, 3 1/2 to 4 hours.
- Remove ribs from pot; set aside. Strain, reserving cooking liquid, discarding solids. Use a large spoon to remove clear fat floating on surface of cooking liquid. Cook over medium-high heat until reduced and thickened.
- Slice meat off ribs, against the grain, into 1/3-inch-thick pieces; ribs may be served whole, if desired. Serve drizzled with sauce.
RED WINE-BRAISED SHORT RIBS
Steps:
- Preheat the oven to 425 degrees F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F.
- Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
- Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.
- Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side.
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.
SCOTT'S 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 onion, celery, carrots, fennel, and leek and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Pour the wine over the vegetables, 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 beef stock and brown sugar. 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.
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.
SCOTT'S SHORT RIBS FROM THE BAREFOOT CONTESSA
This is from the potluck dinner episode of the Barefoot Contessa, Ina Garten. They were so fall-off-the bone good-looking on TV that I just had to post these!!! From FoodNetwork.com
Provided by Spongebob Chefpants
Categories One Dish Meal
Time 2h20m
Yield 1 large pot rib dinner, 6 serving(s)
Number Of Ingredients 14
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 onion, celery, carrots, fennel, and leek and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Pour the wine over the vegetables, 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 beef stock and brown sugar. 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.
SHORT-RIB RAVIOLI
This delicious recipe for short-rib ravioli is courtesy of Scott Conant.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Add onion; cook until soft and lightly browned, about 8 minutes. Add shredded meat to pan; toss to combine. Remove from heat; let cool to room temperature. Meat mixture should be moist, but drain excess liquid.
- Place a wonton wrapper on work surface. Top with about 1 teaspoon filling. Using a pastry brush, lightly brush the edges with water. Fold wrapper over, forming a triangle, to enclose filling.
- Transfer ravioli to parchment-lined baking sheet in a single layer. Freeze pasta on baking sheet until firm (ravioli will keep, frozen, for up to 2 weeks) so it is easier to handle.
- Bring a large pot of water to a boil; add salt. Reduce to simmer; cook pasta until al dente, about 2 minutes. Reserve a 1/2 cup cooking liquid; drain pasta. Set aside.
- In a large skillet, heat 2 tablespoons butter over medium-low heat; stir in horseradish. Add ravioli to large skillet; toss gently, adding some reserved cooking water to loosen, if necessary. Taste for horseradish flavor, adding more if desired. Transfer to a serving platter.
- Meanwhile, in a small 6- to 8-inch skillet, heat remaining 4 tablespoons butter over medium heat. Increase heat to high; cook until butter just turns brown, being careful it does not burn. Drizzle browned butter over ravioli; garnish with chives, fresh horseradish, and cheese. Serve immediately.
More about "scott conants braised short ribs food"
BRAISED SHORT RIBS ARE ONE OF MY ULTIMATE COMFORT FOODS …
Web Mar 9, 2022 Scott Conant . · March 9, 2022 · Instagram · . Shared with Public. Follow. Braised Short Ribs are one of my ultimate comfort foods. Since they’re fatty, they need a nice acidic flavor in …
From facebook.com
Reviews 224Views 29.9KAuthor Scott Conant
From facebook.com
Reviews 224Views 29.9KAuthor Scott Conant
HERBED SPAETZLE AND BRAISED BEEF SHORT RIBS - TODAY
Web Oct 5, 2009 Recipes. Herbed spaetzle and braised beef short ribs. Nothing warms you up on a chilly fall day like a hearty, delicious meal. Chef and cookbook author Scott Conant …
From today.com
Author NBC Universal
From today.com
Author NBC Universal
MAKE BEEF SHORT RIBS WITH SCOTT CONANT | MEN'S HEALTH
Web Mar 2, 2012 Guy Gourmet. Make Beef Short Ribs With Scott Conant. Published: Mar 1, 2012. Many great meals can be made less than 30 minutes, and out necessity, many …
From menshealth.com
Estimated Reading Time 4 mins
From menshealth.com
Estimated Reading Time 4 mins
BRAISED SHORT RIBS RECIPE | FOOD NETWORK
Web Preheat the oven to 375 degrees F. Chop the boneless beef into 2-by-4-inch pieces. Chop the bone-in beef at the bone segments. Brown the pieces of beef on all sides in a small …
From foodnetwork.com
Author Rutt's Hawaiian CafeSteps 3Difficulty Easy
From foodnetwork.com
Author Rutt's Hawaiian CafeSteps 3Difficulty Easy
SCARPETTA BRAISED SHORT RIBS | SILVER SERVICE CHEF
Web May 16, 2014 From Scott Conant, Scarpetta, New York, NY. Yields 4 servings. Serve over Farro and Vegetable Risotto. Ingredients: 4 Pounds beef, short ribs. Salt, Kosher. …
From silverservicechef.wordpress.com
From silverservicechef.wordpress.com
BRAISED BEEF SHORTRIB - FOOD NETWORK CANADA
Web Apr 6, 2022 ADVERTISEMENT. Ingredients. Beef. 4. beef short ribs (boneless, 8-9 oz raw) 4. Tbsp Kosher salt. 2. Tbsp black pepper, ground. ½. cup sunflower oil. 2. carrots, …
From foodnetwork.ca
From foodnetwork.ca
BRAISED BEEF SHORT RIBS - CANADA.CA
Web Jul 21, 2020 Lightly dust the ribs in flour and shake off excess. Heat a heavy, oven-safe pot on the stove over medium-high heat. Brown the ribs in two batches, adding 1 …
From canada.ca
From canada.ca
SCOTT CONANTS BRAISED SHORT RIBS RECIPES- WIKIFOODHUB
Web Steps: . Heat oven to 300 degrees. Season ribs with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat. Sear ribs, in batches if necessary, until browned all …
From wikifoodhub.com
From wikifoodhub.com
BAREFOOT CONTESSA | RED WINE-BRAISED SHORT RIBS | RECIPES
Web Preheat the oven to 425 degrees. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1½ tablespoons salt and 1½ teaspoons pepper. Roast for 20 …
From barefootcontessa.com
From barefootcontessa.com
BEEF SHORT RIBS - MARTHA STEWART
Web Food. Recipes Breakfast & Brunch Recipes Lunch Recipes Dinner Recipes Appetizer & Snack Recipes Dessert & Treat Recipes Drink Recipes ... Scott Conant's Braised …
From marthastewart.com
From marthastewart.com
BRAISED BEEF SHORT RIBS - CANADIAN BEEF | CANADA BEEF
Web Jun 21, 2015 Heat 1 tbsp (15 mL) of the oil in Dutch oven or large saucepan over medium-high heat; brown short ribs, in batches and adding more oil as needed, until browned on …
From canadabeef.ca
From canadabeef.ca
RIGATONI WITH BRAISED SHORT RIBS - SCOTT CONANT
Web SUB RECIPE. To make braised beef short ribs, you’ll need: 5# beef short ribs, trimmed of fat. ½ cup whole garlic. 3 each large onion, large dice. 2 each medium carrot, peeled and …
From scottconant.com
From scottconant.com
SCOTT CONANT® ON INSTAGRAM: “BRAISED SHORT RIBS ARE ONE …
Web 1,846 Likes, 54 Comments - Scott Conant® (@conantnyc) on Instagram: “Braised Short Ribs are one of my ultimate comfort foods. Since they’re fatty, they need a nice…”
From instagram.com
From instagram.com
BEST SCOTT CONANTS BRAISED SHORT RIBS RECIPES
Web Sear ribs, in batches if necessary, until browned all over, 10 to 15 minutes. Remove ribs, and transfer to a large bowl; set aside. Add carrot, celery, onion, and garlic to pot, using …
From alicerecipes.com
From alicerecipes.com
BEST SCOTT CONANTS BRAISED SHORT RIBS RECIPES - RECIPERT.COM
Web Sear ribs, in batches if necessary, until browned all over, 10 to 15 minutes. Remove ribs, and transfer to a large bowl; set aside. Add carrot, celery, onion, and garlic to pot, using …
From recipert.com
From recipert.com
BRAISED SHORT RIBS RECIPE - FOOD & WINE
Web May 28, 2023 Transfer the ribs to a shallow baking dish in a single layer. Add the onion, carrots, celery, and garlic to the skillet and cook over low heat, stirring occasionally, until …
From foodandwine.com
From foodandwine.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