STICKY FIVE-SPICE SHORT RIBS
Provided by Aida Mollenkamp
Categories main-dish
Time 2h8m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees F and arrange a rack in the middle.
- Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder.
- Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side.
- Remove ribs to a plate and set aside. Discard all but 1 tablespoon drippings, return pan to stove, and add garlic, ginger, and chile and cook just until fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer.
- Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees F and cook, covered, until ribs are sticky, about 30 more minutes.
RED WINE BRAISED SHORT RIBS
Provided by Claire Robinson
Categories main-dish
Time 3h35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F.
- Pat ribs dry with paper towels and season with salt and pepper on all sides.
- Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.
- Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.
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.
RED WINE-BRAISED BEEF SHORT RIBS
Provided by Kardea Brown
Categories main-dish
Time 3h50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F.
- Season the short ribs generously with the flour, salt and pepper. Heat a large Dutch oven or heavy-bottomed pot over high heat and add the oil. Add the short ribs in batches and brown on all sides, about 3 minutes per side. Transfer the ribs to a plate.
- Meanwhile, add the carrots, celery and onion to a food processor and pulse until the vegetables are almost a puree, about 30 seconds.
- Reduce the heat under the pot to medium high, add the vegetable puree and saute, stirring often, until the veggies are softened, about 5 minutes. Add the tomato paste, Italian seasoning and a pinch of flour. Cook, stirring constantly, until the tomato paste darkens slightly, about 3 minutes. Slowly pour in the wine while whisking; whisk until smooth and combined. Add the sugar to the wine. Bring to a boil, reduce to a simmer and cook until the wine is reduced by half, 10 to 15 minutes.
- Stir in the broth, garlic and bay leaves, bring to a boil, turn off the heat and add the ribs back to the pot. Cover, transfer to the oven and cook until the ribs are tender, about 3 hours. Serve over sweet potato polenta.
DELICIOUS BRAISED SHORT RIBS WITH RED WINE GRAVY AND VEGETABLES
Since I make this without really measuring, I cannot really list the exact amounts that I use, the amounts stated are as close as it gets to what I use when I make this, as long as you do use a minimum of 2 cups red wine all other ingredients really don't have to be exact. I also use this to make shanks and pot roast. Since me family loves spicy, I always add in red pepper flakes, but that is optional. I serve this with hot cooked pasta. If you are making a pot roast with this recipe you will have to adjust the cooking time, coat the roast in seasoned flour and brown on all sides, then continue with the recipe as stated. The short ribs are cooked on top of the stove, but you also can cook it in the oven if desired. Add in some small fresh button mushrooms too!
Provided by Kittencalrecipezazz
Categories Meat
Time 2h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl mix together the flour with allspice, seasoning salt and black pepper.
- Coat the short ribs in the flour mixture to coat on all sides.
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Add in the ribs and brown on all sides (this should take about 6-7 minutes).
- Transfer the ribs to a plate or bowl and reserve 2 tablespoons of the flour mix.
- Add in more oil to the pot if needed.
- Add in onions, carrots, celery and thyme; sauté for about 20-25 minutes, or until veggies begin to brown scraping the pot for any browned bits.
- Add in the fresh garlic the last 5 minutes of cooking.
- Return the ribs to the pot with any juices from the plate, arranging in a single layer if possible.
- Add in tomatoes and bay leaves.
- Add in broth, Worcestershire sauce and wine; bring to a boil.
- Reduce heat to medium-low, cover pot and simmer for about 1 hour.
- Uncover the pot, then simmer uncovered for about another 30 minutes, or until the meat is tender, skimming the accumulated fat from top occasionally.
- If desired, mix the reserved 2 tablespoons of flour with a small amount of cold water to make a paste, and add to the simmering sauce the last 10 minutes of cooking to thicken.
- Season with salt and pepper.
Nutrition Facts : Calories 2638, Fat 226.9, SaturatedFat 92.4, Cholesterol 430.9, Sodium 1093.1, Carbohydrate 35.3, Fiber 5.2, Sugar 10, Protein 88.1
RED WINE BRAISED SHORT RIBS (THE BEST I HAVE EVER TASTED)
Make and share this Red Wine Braised Short Ribs (The Best I Have Ever Tasted) recipe from Food.com.
Provided by Dixie from Kansas
Categories One Dish Meal
Time 4h
Yield 6 rib sets, 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a heavy pan and brown ribs on all sides. Remove ribs and set aside.
- Place celery, carrots and onion into the heavy pan. Cook for appx 15 minute Add garlic, bay leaves, thyme, rosemary, parsley and tomato sauce and cook for 3 more minutes.
- Deglaze pan with vinegar. Add wine and beef broth. Cook and reduce by appx half.
- Add ribs back into the pan with wine reduction sauce. Place in oven and bake covered @ 325 for appx 2 1/2 -3 hours or until a sharp knife inserted give no resistance when poked.
- Served over whipped potatoes.
Nutrition Facts : Calories 171.9, Fat 2.7, SaturatedFat 0.3, Sodium 459.5, Carbohydrate 12.7, Fiber 2.1, Sugar 5.6, Protein 2.5
RED WINE BRAISED SHORT RIBS WITH SMASHED FALL VEGETABLES
Short ribs, aromatic vegetables and herbs braise in wine-infused sauce until the meat nearly falls off the bone, and is served with a smashing combination of mixed fall vegetables.
Yield Serves 6
Number Of Ingredients 17
Steps:
- 1. Coat the ribs with the flour.
- 2. Heat the oil in an 8-quart saucepot over medium-high heat. Add the ribs in 2 batches and cook until they're well browned on all sides. Remove the ribs from the saucepot.
- 3. Add the onions to the saucepot and cook for 5 minutes. Stir in the carrots, celery, chopped garlic and rosemary and cook for 3 minutes. Stir in the beef broth and wine. Return the ribs to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour or until the ribs are fork-tender.
- 4. Heat the vegetable broth, squash, sweet potato, turnips, parsnips, Spanish onion and garlic cloves in a 4-quart saucepan over high heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the vegetables are tender. Drain the vegetables well in a colander, reserving the cooking liquid.
- 5. Mash the vegetables with 1/2 cup cooking liquid. Add additional cooking liquid, if needed, until the vegetables are the desired consistency. Serve the vegetables with the ribs.
SPICE AND WINE BRAISED SHORT RIBS
Got this from the Fine Cooking forum. I haven't tried it, but it sounds wonderful and different. Please let me know how it turns out for you... Prep and cook time is estimated
Provided by Miraklegirl
Categories Meat
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 300-325°F.
- Choose a heavy casserole or dutch oven with a lid.
- Use a skillet if necessary to brown the ribs and transfer to the casserole to finish.
- Heat enough oil to brown the ribs successfully-- it should cover the bottom of the pan.
- Season the ribs with salt and pepper.
- Brown in batches.
- Reserve the ribs on a plate.
- Pour off excess fat from the pan and add the mirepoix- carrot, onion and celery.
- Cook until nicely caramelized.
- Add the garlic and tomato paste.
- Cook for 1 minute.
- Add the wine and cook until reduced by half, then add the stock, spices and herbs.
- Bring to boiling then add the ribs to the pot.
- (If using a skillet, prepare to this point and transfer to the baking dish).
- Cover the ribs and place in the oven.
- After about 20-30 minutes, check the ribs to see that the liquid is not boiling or bubbling.
- Reduce the oven heat if necessary.
- Cook until tender-- about 2 hours.
- Keep checking to make sure theres enough liquid.
- When the ribs are done, remove from the pot and keep warm.
- Let the pot rest until the fat rises to the surface.
- Remove any excess fat.
- Remove the cinnamon stick and herb sprigs.
- For a more refined sauce, purée or put through a food mill.
- Reheat the sauce to boiling, adjusting the seasonings, and reduce until nicely thickened.
- Serve the ribs warmed in the sauce.
Nutrition Facts : Calories 33.6, Fat 0.5, SaturatedFat 0.2, Sodium 577.1, Carbohydrate 5.1, Fiber 1, Sugar 2, Protein 2.6
RED WINE BRAISED SHORT RIB
One of the darlings of the culinary world is the short rib. When you think of a rib, most think of the pork rib, but the beef rib is larger, meatier and if cooked correctly is incredibly tender. It's preparations are endless, it can flavored with an Asian flair, a robust BBQ but this version is a take on the flavors reminiscent of a Grandma's pot roast.
Provided by Thyme Savours
Categories Meat
Time 3h50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preparation.
- Preheat oven to 350 degrees
- In small bowl, combine the garlic salt, italian seasoning, salt and pepper. Blend well.
- Apply generously the spice rub ingredients you just prepared to both sides of the short ribs.
- In oven proof roasting pot, coat bottom of pan with olive oil and brown each side of the rib (approximately 3 minutes per side) on a medium heat cooktop.
- Remove ribs and set aside
- Add carrots, onions, garlic and rosemary to same pot that you just browned the ribs in and saute until translucent.
- Add red wine and 2 Cups of the beef broth and and bring to a boil, then remove from heat.
- Return ribs to roaster and cover.
- Place in oven and cook for 3 hours. Periodically check to ensure liquid is still present. If needed, add more beef broth and red wine.
- After 3 hours, reduce heat to 325 degrees and bake for an additional 30 minutes.
- Turn oven to 175 degrees and remove 1/2 cup of braising liquid from pan and degrease. An easy method of separating the grease is by adding ice cubes and the grease sticks to the ice cube. Just don't let the ice melt, remove the cubes as you go.
- In a small pot, on medium heat whisk braising liquid, 1/2 cup beef broth and contents of gravy mix until thickened.
- Serve short ribs and drizzle sauce to taste.
BRAISED SHORT RIBS WITH RED WINE AND PUREED VEGETABLES
Provided by Antonio Pisaniello
Categories Beef Chicken Herb Onion Potato Tomato Vegetable Braise Dinner Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Grind first 5 ingredients in spice mill. Sprinkle beef with additional pepper and 3 1/2 teaspoons herb-salt mixture. Heat 1/2 cup corn oil in heavy large pot over high heat. Working in batches, add beef and brown well, turning occasionally, about 8 minutes per batch. Using tongs, transfer beef to large bowl. Pour off oil from pot. Add 1 cup broth to drippings in pot and bring to boil, scraping up any browned bits. Pour deglazed pan juices into small bowl.
- Heat 4 tablespoons olive oil in same pot over medium-high heat. Add onion, carrots, and celery; sauté until beginning to brown, about 12 minutes. Add tomato paste and sauté 2 minutes. Add deglazed pan juices and bring to simmer. Return beef and any accumulated juices to pot. Add wine and remaining 3 cups broth and bring to boil. Reduce heat to low. Season with pepper. Cover and cook until beef is very tender, stirring occasionally, about 2 hours.
- Using tongs, transfer beef to large bowl. Tilt pot and spoon off fat from surface of sauce. Working in batches, puree sauce with vegetables in blender until smooth; return to pot. Boil until reduced to 4 cups, about 15 minutes. Add beef and stir to heat through. DO AHEAD: Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.
- Cook potatoes in pot of boiling salted water until tender, about 25 minutes. Drain. Place 1 potato on each plate; press to mash slightly. Drizzle with extra-virgin olive oil. Top with beef. Spoon sauce around beef and potatoes and serve.
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BRAISED SHORT RIBS RECIPE | FOOD & WINE
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5/5 Video Duration 2 minCategory Beef
- In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. 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 very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
- Preheat the oven to 350°. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
- Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.
EASY SHORT RIBS BRAISED IN RED WINE RECIPE | FOOD & WINE
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- In a large, enameled cast-iron casserole, melt the butter. Add the onion, celery and carrot, cover and cook over moderate heat until slightly softened, about 5 minutes. Uncover and cook until the vegetables are lightly browned, about 3 minutes longer. Stir in the tomato paste. Add the flour and cook for 1 minute, stirring. Add the wine and veal stock and bring to a simmer.
- Meanwhile, heat the oil in a large skillet until shimmering. Season the ribs with salt and pepper, add them to the pan and cook over moderately high heat, turning, until they are well browned, about 15 minutes.
- Transfer the short ribs to the casserole. Partially cover and cook over moderately low heat until very tender, about 2 hours.
- Transfer the ribs to a plate and remove the bones. Strain the sauce into a heatproof measuring cup and skim off the fat. Return the sauce to the casserole and boil until reduced to 2 cups, 10 minutes. Return the meat to the sauce and simmer over low heat until heated through. Serve the ribs with egg noodles.
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- Preheat the oven to 300°. In a spice grinder, pulse the porcini, peppercorns and salt to a fine powder. Add the coriander, ginger, paprika and cloves and pulse to combine. Rub the spice blend all over the beef short ribs.
- Heat the oil in a large skillet. Add the short ribs and cook over moderate heat, turning, until lightly browned all over, about 12 minutes; don't let the spices burn.
- Scatter the onion, carrot, celery and garlic in a medium roasting pan. Set the short ribs on top, cover tightly with foil and roast for about 2 1/2 hours, until tender.
- Meanwhile, pour off the fat in the skillet and return it to high heat. Add the wine, stock and sugar and bring to a boil, scraping up any bits from the bottom of the pan. Simmer over moderately high heat until reduced to 1 cup, about 15 minutes. Transfer the glaze to a heatproof cup.
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