Beef Short Ribs With Tomato Wine Sauce Recipes

Steps:

• Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
• Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
• Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
• Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.

Steps:

• In a large, heavy saucepan with fitted lid, melt the ghee on medium to high heat.
• Add the cooking oil and the cumin seeds.
• Let the seeds sizzle for 30 seconds.
• Smell the cinnamon bark before adding to the pot.
• If it's very strong, break the bark in ½ and only use half.
• If it's not strong enough, add ½ bark.
• Add the onions& sauté until the onions are medium brown in colour.
• Smell for the cinnamon throughout the cooking process.
• You should smell a mild cinnamon flavour instead of a strong one.
• If cinnamon is the only spice you smell, take out the bark and continue cooking the curry.
• Add the garlic and continue to sauté until garlic is golden brown and onions are a darker brown.
• The darker you sauté the onions without letting them burn, the richer the onion flavour will be in this dish.
• Temporarily lower the heat and add the tomatoes and all of the remaining spices.
• Once you stir the powdered spices in the tomatoes, increase the heat back to medium.
• Stir regularly and continue cooking the spices until the oil/ghee separates from the tomatoes.
• This will take about 10 to 15 minutes.
• If at any time the onions or tomato spice mixture begins to stick to the bottom of the pan or looks like it's about to burn, either lower the heat or add 1 tablespoon of oil or ghee.
• Do not add water.
• This is meant to be a rich curry.
• Stir in the stock and red wine and bring to a boil.
• Reduce heat to low.
• Cover and simmer for 15 minutes or until the oil/ghee separates from the stock and rises to the top, stirring occasionally.
• Add the short ribs and stir well.
• Bring back to a boil.
• Reduce heat to low.
• Cover and simmer the short ribs until the meat completely separates from the bone.
• This will take approximately 4 hours and you will need to stir occasionally.

Steps:

• Combine mushrooms and water in a bowl; soak until mushrooms are rehydrated, about 30 minutes. Drain mushrooms and reserve liquid; dice mushrooms.
• Preheat oven to 325 degrees F (165 degrees C).
• Season short ribs all over with salt and black pepper.
• Heat vegetable oil in a skillet over medium-high heat. Cook short ribs in hot oil until browned on all sides, 7 to 12 minutes. Transfer ribs to a Dutch oven.
• Return skillet to heat and saute onion with a pinch of salt in hot pan until softened, about 3 minutes. Add garlic and saute until fragrant, about 1 minute more. Stir mushrooms into onion mixture.
• Pour reserved mushroom liquid into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir beef broth, tomato sauce, rosemary, 1/2 teaspoon salt, cayenne pepper, and bay leaf into onion mixture.
• Pour tomato mixture over short ribs into Dutch oven and cover Dutch oven with a lid.
• Cook short ribs in the preheated oven until short ribs are fork-tender, about 2 hours.

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Add beef ribs; sprinkle with salt and pepper. Cook 4 to 6 minutes, turning occasionally, until browned.
• Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place tomatoes, onion and tomato paste; stir to combine. Add ribs, wine, broth and Worcestershire sauce.
• Cover; cook on Low heat setting 7 to 9 hours.
• Remove ribs and bones from cooker; cover ribs to keep warm. Discard bones. Spoon off any fat from mixture in cooker. In small bowl, mix water and cornstarch; stir into mixture in cooker. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until sauce is thickened. Serve over ribs.