Sear Braise And Glaze Boneless Ribs Food

BRAZE AND GLAZE COUNTRY STYLE RIBS AND SAUCE

Steps:

• Make brine by dissolving 1/4 cup of sugar and salt in quart of cold water.
• Rinse ribs off and place in a zip top bag with brine.
• Let stand at room temperature for 30-45 minutes.
• Preheat oven to 250 degrees.
• Heat straight sided, oven proof, sautee pan over a medium/medium high heat.
• Remove ribs from brine, discard brine.
• Rinse ribs with cold water, pat dry, coat with olive oil, season with salt and pepper.
• Sear both sides of rack, pour gingerale over ribs, sprinkle with sugar and cover tightly with heavy duty foil (don't touch meat!) Place in oven and braise for 2 hrs, remove from oven flip over, season/sugar, re-cover and braise for an additional 2 hrs.
• Remove from oven, raise oven temp to 400 degrees F.
• place ribs on a foil covered sheet pan.
• Cover ribs with pan foil.
• Bring pan liquid up to a full boil, reduce to about 1/3rd it's original volume, lower heat to simmer and add remaining ingredients.
• Adjust taste to suit (may be too sweet for some!) Whisk until well combined.
• Brush a coat of sauce on the ribs and bake in hot oven until glaze is browned and thick.
• Re-coat with sauce and repeat as desired.
• Allow to sit before cutting.

TENDER BRAISED BEEF SHORT RIBS

Steps:

• Preheat oven to 375 degrees.
• Heat oil in a roasting pan over medium heat.
• Season short ribs with salt and pepper.
• Lightly dredge in flour. Shake off any excess flour.
• Sear all sides of short ribs until golden brown.
• Add carrots, onions and celery to roasting pan and sauté until tender, about 2 minutes.
• Deglaze pan with red wine.
• Add the bay leaves, beef stock and peppercorns.
• Cover roasting pan with aluminum foil and bake until ribs are knife-tender, about 2 1/2 hours.
• While cooking, in a medium bowl, mix together all the mustard, honey, white wine, garlic and basil. This is the glaze that will be used later.
• Once cooked, remove short ribs from liquid and set aside to cool. Cut and trim short ribs to desired size.
• Heat a gas or charcoal grill to medium heat.
• Brush short ribs well with the glaze and grill briefly to set the glaze.

BRAISED BEEF SHORT RIBS WITH A BORDELAISE SAUCE

Steps:

• Heat large saute pan until smokey hot. Season both sides of ribs with salt and pepper, I use fresh ground pepper and sea salt. In 1 tbsp of olive oil, sear ribs on both sides for 1-2 minutes. Remove from pan and place in a large casserole dish. On medium heat, saute all vegetables, thyme and peppercorns for 5 minutes. Add tomato paste and stir until well combined, no lumps. Deglaze with red wine and let reduce for 5 minutes. Add beef stock and bring to a boil. Pour all sauce over the ribs, cover and braise in the oven at 325 for 3 hours.
• When finished, remove ribs and keep warm. Strain the vegetables from the sauce, reserving 3/4 cup, and return to the stove on medium high heat. Combine cold water and flour in equal parts, whisk into reserved sauce, then whisk this into the remaining sauce to slightly thicken. When done, plate the ribs and ladle sauce onto the ribs. I served this with garlic mashed potatoes and steamed baby carrots.