BRAISED BEEF AND RED CHILES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Add the chiles and garlic to a saucepan, cover with water and bring to a boil. Remove from the heat and steep for 20 to 30 minutes. Pour off half the cooking liquid. Using an immersion blender, puree the peppers, garlic and remaining liquid until smooth. (Alternatively, you can use a regular blender. Be careful when blending hot or warm ingredients.)
- Preheat the oven to 275 degrees F.
- Heat the oil in a Dutch oven over medium-high heat. Season the chuck roast with the salt, pepper, chile powder and cumin. When the oil is hot, add the meat to the Dutch oven and brown on all sides, about 3 minutes, then remove to a plate.
- Add the tomato paste and onion to the pot and cook, stirring, for 1 minute. Add the stock, sugar, bay leaves and pepper puree to the pot and stir to combine. Return the beef to the pot and cover. Roast until the meat is fall-apart tender, 2 1/2 to 3 hours.
- Remove the bay leaves. Shred the meat in the pot and serve on warm tortillas with shaved cabbage, sour cream, lime and cilantro.
SHORT RIB CHILI
Espresso coffee and bittersweet chocolate are surprises here but they contribute the nuanced flavors of a Mexican mole. Warm corn tortillas are wonderful to serve alongside. And leftovers make great soft tacos.
Provided by Giada De Laurentiis
Categories main-dish
Time 4h5m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 325 degrees F.
- Arrange the short ribs on a large sheet of foil. Sprinkle all over with 1 teaspoon salt and 1 teaspoon pepper.
- Bring the New Mexico chiles, ancho chiles and 1 1/2 cups water to a simmer in a medium saucepan over high heat. Cover, reduce the heat to medium-low and simmer until the chiles are just tender, 5 to 6 minutes. Transfer the mixture to a blender. Holding the top on firmly, blend until the chile puree is smooth.
- Heat the oil in a large pot over medium-high heat. Add the short ribs in batches and brown on all sides, 5 to 6 minutes per batch, transferring the short ribs to a bowl each time.
- Add the garlic and red onions to the drippings in the pot. Saute until the onions soften, about 5 minutes. Mix in the cumin and oregano. Add the chile puree from the blender, the broth, agave, and espresso; stir to blend. Return the short ribs and any juices from the bowl to the pot; stir to coat. Bring to a simmer. Cover and place the pot in the oven. Braise until the ribs are very tender, about 2 hours 30 minutes.
- Tilt the pot. Spoon off and discard any fat that rises to the surface and pools at the lower end. Using tongs, transfer the ribs and any loose bones to a rimmed baking sheet. Carefully cut the membrane off each piece of meat (try to cut away only the membrane and not any meat). Discard the membranes and all bones. Cut the meat into small (scant 1/2-inch) cubes. Return the meat to the sauce in the pot. Mix in the black beans. Season the chili with about 1/4 teaspoon each of salt and pepper. If desired, add the adobo sauce by teaspoonfuls to increase the spiciness. Transfer the chili to a large bowl. Sprinkle with the green onions.
- Spoon the Creamy Corn Polenta into deep bowls. Ladle chili over. Sprinkle generously with chocolate. Serve with the garnishes.
- Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.
BEEF SHORT RIBS WITH RED CHILI SAUCE
Make and share this Beef Short Ribs With Red Chili Sauce recipe from Food.com.
Provided by Ashley U
Categories Meat
Time 2h55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut 1 head of garlic crosswise in half.
- Place in large pot with ribs, 3 quarts water and quartered onion.
- Bring to boil over high heat.
- Reduce heat to medium and simmer uncovered until meat is cooked through, about 50 minutes.
- Strain, reserving 6 cups meat broth.
- Discard onion and garlic.
- Reserve ribs.
- Preheat oven to 400°.
- Wrap remaining head of garlic tightly in foil and place directly on oven rack.
- Place tomatoes and sliced onion on rimmed baking sheet.
- Drizzle with 1 tablespoon oil.
- Sprinkle with salt and pepper.
- Roast garlic, tomatoes and onion until tender, for about 1 hour.
- Transfer tomatoes and onion to processor.
- Using fingers, squeeze garlic from papery skin into processor.
- Blend until smooth.
- Set tomato sauce aside place quajillo and ancho chilies in medium bowl.
- Add 4 cups reserved meat broth.
- Let stand for 30 minutes.
- Transfer mixture to processor and blend until smooth.
- Strain chili sauce into medium blend until smooth.
- Strain chili sauce into medium bowl, pressing on solids in strainer with rubber spatula to exct as much liquid as possible.
- Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat.
- Add chili ace; simmer for 5 minutes.
- Add tomato sauce, cumin, oregano and cloves.
- Simmer for 5 minutes.
- Add ribs, vinegar and remaining 2 cups meat broth.
- Bring to simmer.
- Reduce heat to low and simmer uncovered until sauce is thick for about 50 minutes.
FAST AND EASY SLOW-COOKED SHORT RIBS
Few ingredients, under 3 minutes, and come back to a finished dinner. Fresh rosemary is best, but dried works just fine too.
Provided by Susan Gartin
Categories Main Dish Recipes Rib Recipes
Time 8h10m
Yield 6
Number Of Ingredients 5
Steps:
- Place short ribs into a slow cooker; top with French onion soup. Season mixture with salt and pepper. Pour chili sauce over exposed parts of ribs; sprinkle with rosemary.
- Cook on Low for 8 to 10 hours.
Nutrition Facts : Calories 500.6 calories, Carbohydrate 5.7 g, Cholesterol 95.2 mg, Fat 42.5 g, Fiber 0.5 g, Protein 22.7 g, SaturatedFat 17.9 g, Sodium 549.1 mg, Sugar 2.5 g
HEATHER'S TEXAS RED CHILI
Chipotle adds a hint of smokiness as well as a touch of heat to this earthy chili. If they're not available in your grocery store, substitute 1/2 cup dried chili powder instead.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 2h15m
Number Of Ingredients 13
Steps:
- Place guajillos in a large bowl, cover with boiling water, and weight with a small plate to keep submerged. Let sit until pliable, 15 minutes. Reserve 1 cup soaking liquid. Drain guajillos; discard stems and seeds. In a blender, blend guajillos, chipotle chile and sauce, and soaking liquid until smooth, about 2 minutes, scraping down side as needed. Pour mixture through a fine-mesh sieve set over a medium bowl, pressing on solids; discard solids. Set chile puree aside.
- Heat a large Dutch oven or other heavy pot over medium-high. Season short ribs with salt and pepper and cook until browned, about 5 minutes. With a slotted spoon, transfer to a medium bowl. Add oil to pot, season beef chuck with salt and pepper, and cook until browned, about 5 minutes (do not crowd pot; work in batches if necessary). Transfer to bowl with short ribs.
- Reduce heat to medium and add onion, garlic, and 1/2 cup water. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, about 3 minutes. Add cumin, oregano, and cornmeal and cook until fragrant, 1 minute. Add meat, broth, chile puree, and just enough water to cover meat, if necessary; bring to a boil over high. Partially cover, reduce heat, and simmer 1 hour. Uncover and cook until meat is tender and chili is slightly thickened, 30 to 45 minutes. Add vinegar to taste.
Nutrition Facts : Calories 559 g, Fat 40 g, Fiber 2 g, Protein 37 g, SaturatedFat 15 g
BEEF SHORT RIBS IN CHIPOTLE AND GREEN CHILI SAUCE
Make and share this Beef Short Ribs in Chipotle and Green Chili Sauce recipe from Food.com.
Provided by Bev I Am
Categories Meat
Time 3h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix first 5 ingredients in bowl; sprinkle all over short ribs.
- Place ribs on plate; cover and chill 1 hour or up to 1 day.
- Preheat oven to 350°F.
- Heat oil in large ovenproof pot over medium-high heat.
- Add half of ribs and brown on all sides, about 9 minutes; transfer to plate.
- Repeat with remaining ribs.
- Reduce heat to medium.
- Add onion and garlic to same pot; cover and cook until onion is soft, stirring occasionally, about 5 minutes.
- Add broth and bring to boil, scraping up browned bits.
- Add tomatoes, lime juice, and chipotle chilies.
- Return ribs to pot, meaty side down, in single layer.
- Bring to boil; cover and cook in oven until ribs are just tender, about 1 1/2 hours.
- Remove pot from oven.
- Tilt pot; spoon off fat.
- Place pot over medium heat and simmer uncovered until sauce coats spoon and ribs are very tender, about 25 minutes.
- Season sauce with salt and pepper.
- (Can be made 1 day ahead. Cool 30 minutes, refrigerate uncovered until cold, then cover and keep refrigerated.) Bring ribs to simmer over medium heat; add chili rings.
- Simmer until chilies soften, about 10 minutes.
- Transfer ribs and sauce to large bowl.
- Sprinkle with cilantro; garnish with lime wedges.
- *Chipotlechilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
- Makes 4 servings.
SLOW-COOKED GERMAN SHORT RIBS
Dust off your slow cooker. This recipe is worth it. I love coming home to a waiting meal!
Provided by PEG13
Categories Main Dish Recipes Rib Recipes
Time 8h45m
Yield 6
Number Of Ingredients 15
Steps:
- In a small bowl, combine 2 tablespoons flour, salt, and pepper. Coat the short ribs with the flour mixture.
- In a large skillet, heat the olive oil over medium-high heat. Brown short ribs in olive oil.
- In a slow cooker, combine onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard, and chili powder. Mix thoroughly. Transfer the short ribs from the skillet to the slow cooker.
- Cover, and cook on Low for 6 to 8 hours.
- Remove ribs, and turn the slow cooker control to High. Mix the remaining 2 tablespoons of flour with 1/4 cup water, and stir into the sauce. Cook for 10 minutes, or until slightly thickened.
Nutrition Facts : Calories 588.7 calories, Carbohydrate 15.4 g, Cholesterol 93.2 mg, Fat 46.4 g, Fiber 0.6 g, Protein 22.7 g, SaturatedFat 18.3 g, Sodium 470.8 mg, Sugar 8.2 g
PRESSURE COOKER BEEF SHORT RIBS WITH RED WINE AND CHILE
Prunes are the secret ingredient in this recipe. They practically disappear during cooking, leaving behind their complex sweetness. This recipe was meant for a 6- to 8-quart electric pressure cooker, but to use a stovetop pressure cooker, just cook the ribs a few minutes less than you would if using an electric one. You could also bake this in a covered Dutch oven at 325 degrees for 3 hours. In any case, it is easiest to make the day before, chill it, then skim the fat off the top. Serve this with polenta or mashed potatoes.
Provided by Melissa Clark
Categories dinner, lunch, roasts, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- If time permits, rub salt, coriander and pepper all over beef and let marinate in refrigerator for 1 hour, or, ideally, overnight.
- Set electric pressure cooker to sauté function and add oil (or use a large skillet on the stove over medium-high heat). Sear beef until evenly browned on all sides, about 2 minutes per side. You'll probably have to do this in batches. Transfer to a plate as the pieces brown. Or if using a skillet, transfer them to pressure cooker.
- Add leeks, fennel and pinch of salt to hot pan and cook until soft, about 8 minutes, then add garlic, chile powder and tomato paste; cook until fragrant, 1 to 2 minutes. Pour in wine. Add prunes and beef (or add prunes and fennel-wine mixture to the meat in the pot).
- Cover, then cook for 35 minutes on high pressure. Manually release pressure. If sauce seems thin, pull out beef pieces and reduce sauce using sauté function. Serve with fennel fronds or scallions, or both, for garnish.
Nutrition Facts : @context http, Calories 1181, UnsaturatedFat 49 grams, Carbohydrate 26 grams, Fat 99 grams, Fiber 6 grams, Protein 41 grams, SaturatedFat 43 grams, Sodium 881 milligrams, Sugar 12 grams
RED-COOKED BEEF SHORT RIBS
Traditional red-cooked dishes - they take their name from the mahogany color the sauce imparts to the meat - are simple braises of rice wine, light and dark soy sauces, with some sugar and aromatics. The version Jennifer Hwa Dobbertin and Quealy Watson serve at Best Quality Daughter, their restaurant in San Antonio, turbocharges that formula. Dried chiles and Sichuan peppercorns bring fire and tingle, and star anise and cinnamon provide warmth. There's a whisper of orange, a bite of ginger. Tomato paste and doubanjiang, a fermented chile bean paste, offer depth. Do take the time to use some of the braising liquid to serve as the base for the finishing glaze, thick and glossy as demi-glace. It's worth it.
Provided by Sam Sifton
Categories meat, main course
Time 4h30m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- Heat oven to 300 degrees. Prepare the ribs: Heat oil in a large lidded Dutch oven over medium-high. Working in batches, sear short ribs on all sides until deeply and evenly browned, about 10 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. Add ginger, cinnamon, chiles, orange peel, Sichuan peppercorns, black peppercorns and star anise, and stir to get them coated in the fat. Cook for 2 to 3 minutes, stirring occasionally, until the ginger has started to soften.
- Add the rice wine, soy sauces, sugar and molasses, then the chicken stock, and stir to combine. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them into the braising liquid bone-side up, so the meat is submerged. 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), 3 1/2 to 4 hours.
- Using tongs, remove the ribs from the pot and put them on a warm platter. Wrap tightly with aluminum foil and a couple of dish towels to keep them warm while you make the sauce.
- Prepare the sauce: Strain 3 cups of the braising liquid from the Dutch oven into another pot, discarding remaining braising liquid and solids. Set it over medium-high heat, and add the onions, tomato paste, doubanjiang, soy sauce, rice wine, ginger, garlic and five-spice powder; stir to combine. Bring to a boil, then cook, undisturbed, for 15 minutes, until reduced and thickened.
- Strain the sauce through a colander back into the Dutch oven you used to cook the ribs, and place the pot over medium-high heat. Make a slurry of the cornstarch and 3 tablespoons water, then whisk it into the sauce to thicken, 1 to 2 minutes. You're looking for something thick and glossy, like a demi-glace.
- Unwrap the ribs, daub them liberally with the sauce and serve with Bibb lettuce leaves, Thai basil, cilantro, scallions, cucumbers, rice and the remaining sauce.
BEEF SHORT RIBS WITH RED CHILI SAUCE
Steps:
- Cut 1 head of garlic crosswise in half. Place in large pot with ribs, 3 quarts water, and quartered onion. Bring to boil over high heat. Reduce heat to medium and simmer uncovered until meat is cooked through, about 50 minutes. Strain, reserving 6 cups meat broth (discard onions and garlic). Reserve ribs.
- Preheat oven to 400°F. Wrap remaining head of garlic tightly in foil and place directly on oven rack. Place tomatoes and sliced onion on rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Roast garlic, tomatoes, and onion until tender, about 1 hour. Transfer tomatoes and onion to processor. Using fingers, squeeze garlic from papery skin into processor. Blend until smooth. Set tomato sauce aside.
- Place guajillo and ancho chilies in medium bowl. Add 4 cups reserved meat broth. Let stand 30 minutes. Transfer mixture to processor and blend until smooth. Strain chili sauce into medium bowl, pressing on solids in strainer with rubber spatula to extract as much liquid as possible.
- Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add chili sauce; simmer 5 minutes. Add tomato sauce, cumin, oregano, and cloves. Simmer 5 minutes. Add ribs, vinegar, and remaining 2 cups meat broth. Bring to simmer. Reduce heat to low and simmer uncovered until sauce is thick, about 50 minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill uncovered until cold, then cover and refrigerate. Rewarm over medium-high heat until hot.) Serve ribs with sauce.
- Available at Latin American markets and some supermarkets.
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- Heat a large skillet over medium-low heat, then add the chilies and toast, shaking the pan frequently, until the chilies are fragrant, about 2 minutes on each side. Be careful not to let them burn. Place the chilies in a medium heatproof bowl and cover with 2 cups of boiling water and let sit until soft, about 20 minutes. Add the chilies in the water to a blender and blend until smooth, scraping down the sides as needed.
- Season the short ribs on all sides with salt and pepper. Heat a large 7-quart Dutch oven over medium-high heat, add the olive oil and heat through. Sear the short ribs in batches until browned on all sides, about 4 minutes total. Remove to a bowl and set aside. Turn the heat to medium then add the onion and sauté until tender, about 5 to 6 minutes. Add the garlic and cook until fragrant, about an additional 15 to 20 seconds. Stir in the paprika, cumin, oregano, and cinnamon, then cook until fragrant. Add the tomato paste and the homemade chili paste mixture. Return the short ribs to the pot and pour the beer and beef stock over the top.
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