CABERNET-BRAISED SHORT RIBS RECIPE BY TASTY
Here's what you need: large beef short ribs, celery, medium carrots, medium leek, garlic, bay leaf, fresh thyme, whole black pepper, all-purpose flour, salt, pepper, cabernet sauvignon, olive oil, tomato paste, unsalted beef broth, mashed potato, italian parsley
Provided by Jody Duits
Categories Dinner
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, add the short ribs, all vegetables, herbs and black pepper to taste for the marinade. Add the wine to cover.
- Marinate at least 6 hours in the fridge.
- Remove the meat from the marinade and pat dry with a towel or paper towel.
- Strain the veggies from the wine. Reserve both the wine and veggies for later.
- Season the meat with a generous amount of salt and pepper. Coat each side with flour and set aside.
- In a large ovenproof pot, heat the olive oil over medium-high heat on the stovetop.
- Preheat the oven to 350F˚(180C˚).
- When the oil begins smoking, carefully slip ribs into the pot and sear until well-browned, 4 to 5 minutes per side. Transfer ribs to plate.
- In the same pot, sauté the veggies from the marinade until lightly caramelized and browned, 5 to 7 minutes.
- Add the wine in the pot, stirring to deglaze. Add tomato paste and stir to dissolve. Bring the liquid to a boil so the alcohol from the wine evaporates.
- Add beef broth and bring it back to a boil. Add the ribs back to your pot. Spoon the liquid over the ribs to coat them.
- Cover the pot and transfer to the middle rack of your oven.
- Bake until meat is tender enough to be pierced easily with fork, about 2½ hours, opening the oven every 30 minutes and carefully skimming the fat from surface.
- Serve with mashed potatoes, or another side of your choice, and garnish with chopped parsley on top.
- Enjoy!
Nutrition Facts : Calories 817 calories, Carbohydrate 81 grams, Fat 30 grams, Fiber 1 gram, Protein 33 grams, Sugar 19 grams
SOY-BRAISED SHORT RIBS WITH SHIITAKES RECIPE BY TASTY
Here's what you need: bone-in short ribs, kosher salt, black pepper, dried shiitake mushroom, boiling water, canola oil, medium yellow onion, pear, fresh ginger, scallions, garlic cloves, rice wine, sugar, light soy sauce, dark soy sauce, gochujang, mirin, sesame oil, cooked white rice, kimchi, sliced scallion, toasted sesame seed
Provided by Matthew Johnson
Categories Dinner
Yield 12 servings
Number Of Ingredients 22
Steps:
- Generously season the short ribs all over with salt and pepper. Let sit at room temperature while you prepare the rest of the ingredients.
- Add the dried shiitake mushrooms to a large heatproof bowl and pour in enough boiling water to cover. Cover with plastic wrap and let soak for 1 hour.
- Preheat the oven to 350˚F (180˚C).
- Heat the canola oil in a large Dutch oven over medium-high heat until almost smoking. Working in 2 batches, sear the short ribs on all sides until deeply browned and crispy, about 10 minutes total. Remove the ribs from the pot and transfer to a plate.
- To pan with excess oil and beef fat, add the onion, Asian pear, ginger, scallions, and garlic, then cook over medium heat, stirring occasionally, until softened and slightly browned, about 10 minutes.
- Add the rice wine and stir to scrape up any browned bits from the bottom of the pot.
- Add the drained shiitake mushrooms, 1 cup (240 ml) of the shiitake soaking liquid, the sugar, light and dark soy sauces, gochujang, mirin, and sesame oil. Stir and bring to a boil.
- Nestle the short ribs back into the sauce, cover, and braise in the oven for 3 hours, or until the short ribs are tender enough to fall off the bone.
- Serve the short ribs over rice with the braising liquid spooned on top. Top with kimchi, sliced scallions, and toasted sesame seeds.
- Enjoy!
Nutrition Facts : Calories 542 calories, Carbohydrate 36 grams, Fat 23 grams, Fiber 19 grams, Protein 45 grams, Sugar 14 grams
SOY-BRAISED SHORT RIBS WITH SHIITAKES RECIPE
Perfectly savory, tender, and juicy - these soy-braised short ribs served with rich shiitake mushrooms makes for an excellently filling dinner meal!
Provided by Marcia Soto
Categories Braised
Time 3h50m
Yield 12
Number Of Ingredients 23
Steps:
- Generously season the short ribs all over with salt and pepper. Let sit at room temperature while you prepare the rest of the ingredients.
- Add the dried shiitake mushrooms to a large heatproof bowl and pour in enough boiling water to cover. Cover with plastic wrap and let soak for 1 hour.
- Preheat the oven to 350˚F (180˚C).
- Heat the canola oil in a large Dutch oven over medium-high heat until almost smoking. Working in 2 batches, sear the short ribs on all sides until deeply browned and crispy, about 10 minutes total. Remove the ribs from the pot and transfer to a plate.
- To pan with excess oil and beef fat, add the onion, Asian pear, ginger, scallions, and garlic, then cook over medium heat, stirring occasionally, until softened and slightly browned, about 10 minutes.
- Add the rice wine and stir to scrape up any browned bits from the bottom of the pot.
- Add the drained shiitake mushrooms, 1 cup (240 ml) of the shiitake soaking liquid, the sugar, light and dark soy sauces, gochujang, mirin, and sesame oil. Stir and bring to a boil.
- Nestle the short ribs back into the sauce, cover, and braise in the oven for 3 hours, or until the short ribs are tender enough to fall off the bone.
- Serve the short ribs over rice with the braising liquid spooned on top. Top with kimchi, sliced scallions, and toasted sesame seeds.
- Enjoy!
Nutrition Facts : Carbohydrate 37.08g, Cholesterol 143.64mg, Fat 73.78g, Fiber 5.42g, Protein 33.43g, SaturatedFat 30.43g, ServingSize 12.00, Sodium 1,172.30mg, Sugar 0.00, UnsaturatedFat 33.54g
BRAISED BEEF SHORT RIBS WITH SHERRY & SHIITAKE
These short ribs are moist, juicy, tender and incredibly delicious! This is a perfect dish to serve anytime! VIDEO https://www.youtube.com/watch?v=z23_LMboIxU
Provided by CLUBFOODY
Categories Meat
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325ºF. Season short ribs with salt and pepper on all sides; set aside. In a large Dutch oven over medium-high heat, add oil and butter. When hot, place short ribs until caramelized on all sides. Transfer on a plate and set aside.
- In the same pot, add onion, reduce heat to medium and sauté until soft, about 5 minutes. Add shiitake mushrooms and cook for 3 minutes, stirring constantly to prevent from burning. Add garlic and sauté for 1 minute. Stir in flour to coat ingredients. Pour in beef broth and cooking sherry; scrap any bits at the bottom. Stir in tomato paste, rosemary, balsamic vinegar and cayenne.
- Bring it back to a simmer on medium-high. Place short ribs back and pour more broth over enough to cover meat. Cover and transfer to the preheated oven. Braise for 2 hours or until ribs are fork-tender.
- Remove from heat and transfer short ribs on a plate while working on sauce.
- Put heat on medium and skim off fat on the surface. When simmering, pour in cornstarch mixture and stir until sauce thickens, less than a minute. Taste and adjust seasoning if necessary. Place short ribs over mashed potato, ladle sauce over and sprinkle fresh parsley on top. Makes 4 servings.
Nutrition Facts : Calories 1378.1, Fat 112.7, SaturatedFat 47.6, Cholesterol 223.5, Sodium 798.1, Carbohydrate 19.6, Fiber 2.4, Sugar 7, Protein 43
More about "soy braised short ribs with shiitakes recipe by tasty food"
SOY-BRAISED SHORT RIBS WITH SHIITAKES …
From bonappetit.com
Estimated Reading Time 2 mins
- Place a rack in lower third of oven; preheat to 325°. Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Season short ribs lightly with salt and pepper. Working in batches, cook short ribs, reducing heat as needed to avoid overbrowning, until brown on all sides, 10-12 minutes per batch. Transfer short ribs to a plate; drain all but 1 tablespoon drippings from pot.
- Add shiitake stems, scallion whites, and ginger to pot. (Cover and chill remaining mushrooms and scallions.) Cook, stirring often, until fragrant, about 2 minutes. Add 2 cups broth, soy sauce, sake, brown sugar, star anise, and cinnamon; bring to a simmer.
- Return short ribs to pot, nestling them bone side up in liquid in a single layer. Cover pot, transfer to oven, and braise until ribs are fork-tender, about 2 1/2 hours.
- Using tongs, transfer ribs to a shallow baking dish bone side down. Strain liquid from pot through a fine-mesh sieve into a large measuring cup; discard solids. Skim fat from cooking liquid. Add broth as needed so liquid measures 1 1/4 cups and pour over ribs. Let cool completely, then cover with foil and chill for at least 3 hours. DO AHEAD: Ribs can be cooked 2 days ahead. Keep chilled.
SOY-BRAISED SHORT RIBS AND SHIITAKES | VIDEO - FACEBOOK
From facebook.com
Author TastyViews 2.8M
SOY-BRAISED SHORT RIBS RECIPE - SOHUI KIM
From foodandwine.com
SOY-BRAISED SHORT RIBS WITH SHIITAKES RECIPE BY MAKLANO
From maklano.com
RED WINE AND SOY–BRAISED SHORT RIBS RECIPE | BON APPéTIT
From bonappetit.com
TASTY RECIPES - SOY-BRAISED SHORT RIBS WITH SHIITAKES IS... | FACEBOOK
From facebook.com
SOY BRAISED SHORT RIBS WITH SHIITAKES RECIPE BY TASTY RECIPE
From food-recipe.info
15 BONELESS SHORT RIB RECIPE - SELECTED RECIPES
From selectedrecipe.com
BRAISED SHORT RIBS RECIPE | RECIPES.NET
From recipes.net
SOY-BRAISED BEEF SHORT RIB RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SOY AND SHIITAKE BRAISED SHORT RIBS
From restaurantbusinessonline.com
SOY-BRAISED SHORT RIBS WITH SHIITAKES RECIPE BY TASTY
From pinterest.com
SOY-BRAISED SHORT RIBS WITH SHIITAKES RECIPE BY TASTY
From warie.nycs.net-freaks.com
SOY-BRAISED SHORT RIBS WITH SHIITAKES | SANTA CRUZ …
From santacruzfarmersmarket.org
SWEET SOY BRAISED SHORT RIBS – RECETTE MAGAZINE
From blog.suvie.com
SOY-BRAISED SHORT RIBS — SALT FAT ACID HEAT
From saltfatacidheat.com
I MADE SOY-BRAISED SHORT RIBS BECAUSE IT’S STILL WINTER
From bonappetit.com
SWEET & SPICY SOY-BRAISED SHORT RIBS - EATINGWELL
From eatingwell.com
SUBTLE ASIAN COOKING ON INSTAGRAM: "INSTANT POT KOREAN BRAISED …
From instagram.com
DATE-AND-SOY-BRAISED SHORT RIBS RECIPE | BON APPéTIT
From bonappetit.com
#御寒美食# RIBS STEWED VERMICELLI RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SOY-BRAISED SHORT RIBS AND SHIITAKES - 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