Short Rib Terrine Food

BRAISED BEEF SHORTRIB

Steps:

• For the beef: on the stove in a large pan, shortribs seasoned with salt and pepper are seared until a nice crust has formed on each side for 6-8 minutes. Remove the ribs.
• Add in carrots, white onion, celery, garlic, and caramelize for about 8 minutes, then deglaze with red wine.
• Add chicken stock, whole black peppercorns, fresh thyme and fresh bay leaves.
• Cover with foil, add the pan into the oven and cook the short ribs for 2 hours at 300°F.
• For the späetzle: in a small stand mixer, combine the eggs, dill, sour cream, and salt.Mix on low for only about a minute, then add the 1-¾ cup flour. Continue to mix for about 3 minutes on low until the dough comes together. The dough should be on the thicker side. If needed, add the other ¼ cup flour. Set dough aside and let rest for 10 minutes.
• On the stove put a pot of water, and bring to a simmer over medium heat. We use a perforated hotel pan, but any späetzle maker or colander will work as well. It helps to give your pan a little spray with oil, it will help the dough feed through the pan.
• Working in small batches, push the spätzle dough through with a spatula, forming small dumplings. Let the späetzle cook in water for 3 minutes until it floats, then remove with a slotted spoon and put into a colander to help drain off excess water.
• Once all the späetzle is cooked, pat dry, or let sit in the fridge and dry out overnight, this will help our final step!
• Once the späetzle is dry, coat the bottom of a large sauté pan with sunflower oil and heat until piping hot over high heat.
• Carefully drop in handfuls of späetzle until the bottom is coated. We will let the pan sit over medium-high heat until the bottom starts to sear, about 3 minutes.
• Then carefully toss the pan to try and flip the späetzle, or just go in with a rubber spatula or spoon and move it around. We are trying to get a nice golden colour on as much of the sides as possible. Once a nice brown crust has formed, remove späetzle from the pan and pat dry. Set aside.
• For the sour cherry jus: in a large saucepot, melt the 4 oz butter. Add the shallots and garlic and sweat for 4-5 min, until they begin to soften.
• Add the red wine and reduce.
• Then add all of the remaining ingredients and bring to a boil. Let boil and reduce for about 8-10 minutes, until the mix looks a little thicker. If it needs more time, let it go. Thicker the better with the sauce.
• Once sauce is thickened, set aside until you are ready to plate.
• For the tomato water: in a large metal bowl, combine all ingredients.
• Wrap the bowl with 2 layers of plastic wrap. Then, tie around the rim of the bowl with a larger piece of plastic, that you tighten and tie, securing the plastic wrap on the top.
• Place a saucepot on the stove, and fill ½ way with water. Bring the water to a boil and place the metal bowl on top. This will put indirect heat onto the metal bowl, and cause the tomato mixture to steam.
• Let the tomatoes cook for about an hour, checking the pot periodically to make sure there is still water in it. Add more if needed.
• Then, strain and press out your tomato water, and discard the rest. It will smell and taste like a flavorful tomato sauce.
• For the accoutrements: first, in a sauté pan, melt the butter over medium-high heat.
• Then add shallots and seasonal mushrooms. Sauté for 3-4 minutes.
• Add the tomato water and reduce until thick.
• Add your cooked späetzle, 2 more Tbsp of butter, and chopped herbs and toss until evenly coated. Taste for salt.
• In a small pan, add the shortribs, and spoon over some cherry jus, add 2 Tbsp butter and 2 Tbsp chopped herbs as well. Turn and coat the ribs in the sauce.
• To assemble: in a bowl, put the späetzle mix in the bottom, then the braised short rib, spoon over your thick cherry jus.

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.

EASY BBQ SHORT RIBS

Steps:

• Preheat the oven to 300 degrees F. Arrange the short ribs in a 13-by-9-inch baking dish and season with salt and pepper, to taste. In a small bowl, combine all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss well, coating all the pieces. Cover with aluminum foil and roast until cooked through and tender, about 3 hours. Remove the foil during the last 30 minutes of cooking to brown the top. Transfer to a serving platter and serve.

TANGY BRAISED SHORT RIBS

Steps:

• Season short ribs with salt and pepper at least 1 hour (at room temperature) and as much as 48 hours (covered and refrigerated) in advance.
• Heat oven to 300 degrees. Heat 1 tablespoon oil in a large Dutch oven over medium-high. Working in batches, sear short ribs until deeply golden brown on both large flat sides, 4 to 6 minutes per side. Transfer short ribs to a large plate or cutting board and drain all but about 2 tablespoons fat from the pot. Discard remaining fat. Repeat with remaining short ribs. Drain all fat from the pot and carefully wipe out. (No need to wash, just get rid of any scorched bits.)
• In the same pot over medium-high, heat remaining 2 tablespoons oil, and add onions and garlic. Cook, stirring occasionally, until the onions and garlic get a bit of color, 4 to 5 minutes. Add honey and cook, stirring until it starts to bubble furiously, turning a darker amber brown and sticking to the bottom of the pot as it cooks.
• Add vinegar and soy sauce, and, using a wooden spoon or spatula, scrape up the bits on the bottom of the pot. Bring to a strong simmer and cook to reduce by about half, 5 to 8 minutes. Add broth and thyme, and bring to a simmer. Season with salt and pepper and add short ribs back in, bone-side up, making sure they are as submerged in that braising liquid as possible. Cover the pot and place in the oven. Do not look at it or remove the lid for 3 hours. (Nothing bad will happen, promise.)
• After 3 hours, check the short ribs, they should be extremely tender and nearly falling apart, almost having the jiggly texture of a baked custard or Jell-O. (If not, continue roasting another 20 to 30 minutes.) Remove from oven.
• At this stage, you can remove the lid and using a spoon, carefully skim as much of the top layer of fat as possible. Increase oven temperature to 425 degrees, and return the pot to the oven, uncovered, to let the short ribs brown a bit on top and thicken the braising liquid a bit, another 35 to 45 minutes. (Alternatively, you can remove the short ribs from the oven, let them cool at room temperature and place in them in the fridge, overnight. When ready to serve, remove them from the fridge and using a spoon, scrape off the solidified fat on the top layer. Return the short ribs, covered, to a 325-degree oven until totally warmed through, 30 to 40 minutes. Remove the lid and increase temperature to 425 degrees, and continue to cook, uncovered, to let the short ribs brown a bit on top and reduce the braising liquid, another 35 to 45 minutes.)
• Meanwhile, combine parsley and chives in a small bowl and season with flaky salt.
• Remove the short ribs from the oven and serve straight from the pot or transfer them to a shallow bowl or plate with high sides, spooning the braising liquid over. Squeeze lemons over, letting the juice season the braising liquid. Sprinkle with parsley mixture before serving.

GARLIC BRAISED SHORT RIBS WITH RED WINE

Steps:

• Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
• Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
• Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
• Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
• Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

WONDERFUL SHORT RIBS

Steps:

• In a large pan over medium-high heat, stir in tomato sauce, lemon juice, and Worcestershire sauce. Stir in parsley, thyme, bay leaves, brown sugar, salt, and red pepper flakes. Add onions and short ribs, and stir together until the mixture comes to a boil.
• Cover, reduce heat to medium low, and simmer; stirring occasionally and skimming fat from surface, until meat is tender, about 2 1/2 hours. Remove bay leaves before serving.