Balsamic Braised Short Ribs Recipes

Steps:

• In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
• In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
• Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
• In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.

Steps:

• Heat a large, deep, heavy casserole dish over medium-high heat. Sprinkle the ribs with salt and pepper and cook for 4-5 minutes on each side or until well browned. Remove from the dish and set aside.
• Wipe the dish with absorbent paper, add the onion and garlic and cook for 5 minutes or until golden. Return the ribs to the dish with the oregano, vinegar, tomatoes, stock, salt and pepper, reduce the heat to low, cover and simmer for 2 1/2-3 hours or until the beef is very tender. Remove the ribs from the dish and keep warm.
• Strain the pan juices and skim the fat from the surface. Pour into a saucepan and simmer over high heat for 5-10 minutes or until the sauce has thickened.
• To make the basil gremolata, place the basil, lemon zest, garlic, oil, salt and pepper in a bowl and mix to combine.
• Divide the ribs among plates and spoon the sauce over. Top with the gremolata to serve.

Steps:

• Preheat oven to 350.
• Season all sides of the short ribs with a generous amount of pepper and salt.
• Brown ribs on all sides in a skillet drizzled with olive oil.
• While the ribs are browning, wash & slice tomatoes, peel and cube potatoes.
• Remove ribs from skillet and place in a Dutch oven or other oven proof deep dish with lid.
• Sauté mushrooms in skillet you just used to brown ribs for about 2 minutes.
• Using a slotted spoon put mushrooms into dish with ribs.
• Lightly drizzle olive oil over ribs and mushrooms.
• Pour one tablespoon of balsamic vinegar over each rib (one per rib).
• Sprinkle with salt & pepper.
• Place lid and bake in lower middle third of oven for 2 hours.
• While ribs are cooking, prepare mashed potatoes, green beans, & tomato compote.
• Place potatoes in cold water with salt and chopped garlic & boil till fork tender (they can stay in the pot until closer to finish time of ribs).
• Drain potatoes, place back in pot and mash well.
• Add butter and cream and continue to blend well, salt to taste (keep on low heat or warm).
• Using the same skillet you used for the beef short ribs and mushrooms - heat to medium high and cook tomatoes for about 7 minutes or until skins start to blister.
• Sprinkle with salt and pepper, and pinch of red pepper flakes.
• Add a couple of tablespoons balsamic vinegar and continue to cook about 3 minutes until reduced and tomatoes begin to break down (keep warm till ready to plate.
• Steam green beans & then transfer to hot skillet drizzled with olive oil, salt & pepper.
• Sauté for about 2 minutes until start to lightly brown.
• Plate serving of mashed potatoes on each plate followed by green beans, short ribs & mushrooms, & topped with tomatoes.
• Garnish if you'd like with freshly grated Grana Padano or Parmigiana and light drizzle of your finest olive oil.

Steps:

• Preheat oven to 300°F.
• Over medium-high temperature, heat a large Dutch or French oven and spray it with cooking spray.
• Season the ribs with 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Brown the ribs in two batches in the heated pan, about 8 minutes per batch, until browned; remove from pan.
• Add the finely chopped onion to the pan and saute until lightly browned, about 8 minutes.
• Add the minced garlic and saute for 1 minute.
• Add the browned ribs back into the pan, then add the wine, vinegar, brown sugar, and tomatoes and bring to a simmer.
• Cover pan and transfer to the oven, and bake at 300°F for 90 minutes or until tender.
• Remove from oven and let cool slightly, then transfer pan to refrigerator and let chill for 8 hours or overnight.
• After chilling, skim the solidified fat from the surface of the broth mixture and discard fat.
• Over medium heat on the stove, cook the ribs in the Dutch or French oven for 30 minutes or until thoroughly heated.
• Season with the remaining 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper, and serve.
• Serve along with potatoes, pasta, and/or vegetables - the sauce goes quite well with them, too!