Tamarind Braised Short Ribs With Truffle Sunchoke Purée Watercress Purée And Glazed Chanterelle Mushrooms Food

WILLIAM SONOMA TAGINE RED WINE-BRAISED SHORT RIBS

William Sonoma Tagine Red Wine-Braised Short Ribs image

Recieved this in a WS magazine and I'm always looking for recipes for my tagine and this one sounds yummy. I often add a bay leaf during the simmering stage for extra flavor. Serve with mashed potatoes

Provided by Bonnie G 2

Categories Meat

Time 4h15m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
3 3/4 lbs beef short ribs, bone in 6-8 pieces
kosher salt
fresh ground pepper
1 cup all-purpose flour
1 celery rib, cut into 1/4-inch dice
3/4 cup shallot, finely diced
1 tablespoon garlic, minced
3 tablespoons tomato paste
3/4 teaspoon chili, Aleppo crushed
1 teaspoon fresh thyme, chopped
1/2 cup beef broth
3/4 cup red wine

Steps:

Soak tagine according to manufacture's instructions.
Place tagine on diffuser over medium-high heat; warm 1 tablespoojn oil.
Season ribs with salt and pepper.
Dredge in flour and shake off excess.
Brown half of ribs on all sides, about 10 minutes total;.
transfer to plate.
Repeat with 1 tablespoon oil and remainng ribs.
Reduce heat to medium.
Warm 1 tablespoon oil.
Cook celery, carrots and shallot 7-8 minutes.
Add garlic and tomato paste; cook 1 minute.
Add aleppo chili, thyme, broth, wine, salt and pepper; bring to simmer.
Return ribs to tagine.
Reduce heat to medium-low;.
cover and cook, turning ribs occasionally, until tender, 4-5 hours.

Nutrition Facts : Calories 1930.3, Fat 164.7, SaturatedFat 68.5, Cholesterol 323.4, Sodium 434.9, Carbohydrate 33.5, Fiber 1.6, Sugar 2, Protein 66.4

PRESSURE COOKER STICKY TAMARIND BABY BACK RIBS

Pressure Cooker Sticky Tamarind Baby Back Ribs image

These gingery sweet-and-sour glazed ribs are tender and intensely flavored - and pretty much impossible to stop eating once you start. The sauce also works well on spare-ribs if you'd like to substitute those here. Just reduce the cooking time by a few minutes on the pressure setting, or as much as an hour if using the slow cooker setting. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.

Provided by Melissa Clark

Categories dinner, cookbook exclusive, meat, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 to 5 pounds baby back ribs
1 teaspoon kosher salt, plus more to taste
1/4 cup tamarind paste or concentrate
1/4 cup fresh orange juice (from about 1/2 orange)
1/4 cup honey, plus more as needed
2 tablespoons soy sauce
1/4 teaspoon grated lime zest
1 tablespoon fresh lime juice
1 star anise pod
2 tablespoons neutral oil, such as safflower or canola
4 small shallots, diced (about 1/3 cup)
1 1/2 teaspoons grated peeled fresh ginger
2 garlic cloves, grated on a Microplane or minced

Steps:

Cut the ribs into chunks of 2 or 3 ribs, depending on their size, and place them in a large bowl. Toss with 1 teaspoon salt, and set aside while you prepare the sauce.
In a small bowl, combine the tamarind, orange juice, honey, soy sauce, lime zest and juice and star anise. Set aside.
Using the sauté function, heat the oil in the pressure cooker. Stir in the shallots and cook until they are starting to brown, about 5 minutes. Stir in the ginger and garlic and cook until fragrant, another minute, then stir in the tamarind mixture. Bring to a simmer, and then scrape the sauce into the large bowl of ribs. Toss gently to combine.
Arrange the ribs standing up along the outer edge of the pressure cooker, making a ring with the meat side of the ribs facing out. Continue with the remaining ribs, arranging them to make concentric circles. Pour any remaining sauce over the ribs, cover and cook on high pressure for 32 minutes. Allow the pressure to release naturally.
Heat the broiler.
Transfer the ribs, meat-side down, to a rimmed baking sheet. Turn the pressure cooker to the sauté function and cook to reduce the sauce until it's thick, about 15 minutes; spoon the fat off the top when finished. Taste the sauce, and adjust the seasoning or add more honey if necessary; then brush the ribs with the sauce. Broil the ribs until they are charred in spots, 1 to 3 minutes. Then flip them over, brush with more sauce, and broil on that side until charred. Serve immediately, with more sauce on the side.

Nutrition Facts : @context http, Calories 1285, UnsaturatedFat 51 grams, Carbohydrate 29 grams, Fat 86 grams, Fiber 1 gram, Protein 100 grams, SaturatedFat 30 grams, Sodium 1359 milligrams, Sugar 22 grams, TransFat 1 gram

More about "tamarind braised short ribs with truffle sunchoke purée watercress purée and glazed chanterelle mushrooms food"

Make sunchoke puree: While short ribs are simmering, bring a medium sized pot of water to a boil. Peel 1 ½ pounds of the sunchokes and cut into 1 inch pieces. Add to boiling water and cook 10-15 minute or until very tender. Drain. While sunchokes boil, bring cream to a simmer in a small pot. Once simmering, shut off heat and cover to keep warm. Add sunchokes to a food …
From mythreeseasons.com

Tamarind Braised Short Ribs With Truffle Sunchoke Purée Watercress Purée And Glazed Chanterelle Mushrooms Food

WILLIAM SONOMA TAGINE RED WINE-BRAISED SHORT RIBS

Recieved this in a WS magazine and I'm always looking for recipes for my tagine and this one sounds yummy. I often add a bay leaf during the simmering stage for extra flavor. Serve with mashed potatoes

PRESSURE COOKER STICKY TAMARIND BABY BACK RIBS

More about "tamarind braised short ribs with truffle sunchoke purée watercress purée and glazed chanterelle mushrooms food"

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