BRAISED BEEF SHORT RIBS
After not being able to find a recipe for beef short ribs on the internet, I thought I might share this one that I came across many years ago. I have received raves about my short ribs every time I have served them. Try them, I'm sure you will agree! Enjoy!
Provided by Jim Stearns
Categories Main Dish Recipes Rib Recipes
Time 2h55m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 889.3 calories, Carbohydrate 36.3 g, Cholesterol 137.9 mg, Fat 68.8 g, Fiber 4.9 g, Protein 30.4 g, SaturatedFat 29 g, Sodium 645.7 mg, Sugar 5.1 g
BRAISED BEEF SHORT RIBS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 3h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Heat a roasting pan over high heat with the oil. Sprinkle the ribs with salt and pepper. Add the ribs to the pan, then reduce the heat to medium. Sear on both the top and bottom of the meat, 2 to 3 minutes per side, reserving the pan drippings. After searing the ribs, add the stock, mirepoix, tomato paste, merlot, garlic and the reserved pan drippings to the pan. Tightly cover and cook in the oven for 2 1/2 to 3 hours. Remove the pan from the oven and check the ribs, which should be fork tender. If need be, continue cooking to achieve desired tenderness. Next remove the ribs and reserve the liquid to create sauce.
- Pour the reserved cooking liquid through a strainer, then discard the remaining vegetables. In a saucepan, blend the herbs and liquid over medium-high heat. Reduce the liquid by three-quarters, yielding 3 cups of sauce. Pass the reduced sauce through a strainer, then set aside and keep warm.
- For the potatoes: In a large pot, bring 1 gallon of water to a boil. Add the potatoes and cook until softened, 15 to 18 minutes, then drain. Pass the potatoes and butter through a food mill or ricer into a bowl. Next add the salt and pepper, and then blend with a whisk. Taste and add additional salt and pepper if needed.
- To serve, place the mashed potatoes in the center of the plate, top with a short rib, and finish with the warm sauce. Repeat for the remaining short ribs.
BRAISED BEEF SHORT RIBS
Make sure that the ribs are at least 4 inches long and 1 inch thick. If boneless ribs are unavailable, substitute 7 pounds of bone-in beef short ribs at least 4 inches long with 1 inch of meat above the bone. To remove the meat from the bone, see the illustrations below. We recommend a bold red wine such as Cabernet Sauvignon or Côtes du Rhône. The test kitchen's preferred brand of beef broth is Pacific. Serve with egg noodles, mashed potatoes, or roasted potatoes.
Provided by oilpatchjo
Categories Canadian
Time 3h40m
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with 2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in large heavy-bottomed Dutch oven over medium-high heat until smoking. Add half of beef and cook, without moving, until well browned, 4 to 6 minutes. Turn beef and continue to cook on second side until well browned, 4 to 6 minutes longer, reducing heat if fat begins to smoke. Transfer beef to medium bowl. Repeat with remaining tablespoon oil and meat. Reduce heat to medium, add onions, and cook, stirring occasionally, until softened and beginning to brown, 12 to 15 minutes. (If onions begin to darken too quickly, add 1 to 2 tablespoons water to pan.) Add tomato paste and cook, stirring constantly, until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook until aromatic, about 30 seconds. Increase heat to medium-high, add wine and simmer, scraping bottom of pan with wooden spoon to loosen browned bits, until reduced by half, 8 to 10 minutes. Add broth, carrots,thyme, and bay leaf. Add beef and any accumulated juices to pot; cover and bring to simmer. Transfer pot to oven and cook, using tongs to turn meat twice during cooking, until fork slips easily in and out of meat, 2 to 2½ hours.
- Place water in small bowl and sprinkle gelatin on top; let stand at least 5 minutes. Using tongs, transfer meat and carrots to serving platter and tent with foil. Strain cooking liquid through fine-mesh strainer into fat separator or bowl, pressing on solids to extract as much liquid as possible; discard solids. Allow liquid to settle about 5 minutes and strain off fat. Return cooking liquid to Dutch oven and cook over medium heat until reduced to 1 cup, 5 to 10 minutes. Remove from heat and stir in gelatin mixture; season with salt and pepper. Pour sauce over meat and serve.
- TECHNIQUE:With the chef's knife as close as possible to the bone carefully remove the meat trim the excess hard fat and silver skin from both sides of the meat.Going boneless the good news about the bones in short ribs is that they contain marrow, which contributes flavor and body to a braise. The bad news is that they contain lots of fat. Bones also have connective tissue attached to them that looks unsightly when the meat is cooked. We eliminated these problems by using boneless short ribs in our braise. Surprisingly, we didn't miss much flavor from the bones, and adding a half teaspoon of gelatin to the sauce restored any missing suppleness.
Nutrition Facts : Calories 1130.2, Fat 95.7, SaturatedFat 40.1, Cholesterol 190.7, Sodium 423.7, Carbohydrate 13.3, Fiber 2.3, Sugar 5.2, Protein 37.9
More about "braised beef short ribs pauls recipes"
BRAISED BEEF SHORT RIBS RECIPE - CHEF BILLY PARISI
From billyparisi.com
Ratings 1Category MainCuisine French, ItalianTotal Time 3 hrs 30 mins
- Add the oil to a large braising pot over medium-high heat and once it begins to lightly smoke add in the short ribs and turn down the heat to medium. Brown the ribs on all sides, about 3 minutes per side.
- Next, remove the ribs and add the celery, carrots, onions and garlic to the pot and saute for 3 to 4 minutes.
RED WINE BRAISED BEEF SHORT RIBS | PAULA DEEN
From pauladeen.com
5/5 (2)Total Time 20 minsEstimated Reading Time 40 secs
BRAISED BEEF SHORTRIBS | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
BRAISED BEEF SHORT RIBS IN RED WINE SAUCE | RECIPETIN …
From recipetineats.com
BRAISED BEEF SHORT RIBS - SWANSON
From campbells.com
WINE-BRAISED SHORT RIBS RECIPE | FOOD NETWORK KITCHEN | FOOD …
From foodnetwork.com
Author Steve Jackson for Food Network Kitchen FromSteps 10Difficulty Intermediate
BRAISED BEEF SHORT RIBS RECIPE | ALLRECIPES
From test.element.allrecipes.com
BRAISED BEEF SHORT RIBS | DINNER IDEAS | DINNER RECIPES | TASTE LIFE
From tastelife.tv
TOP 47 BRAISED BEEF SHORT RIB RECIPES - LEBARANO.AFPHILA.COM
From lebarano.afphila.com
THIS GUINNESS BRAISED SHORT RIBS RECIPE IS THE ULTIMATE COMFORT FOOD
From msn.com
BRAISED SHORT RIBS RECIPE | HOW TO COOK BEEF SHORT RIBS - 1855 BEEF
From 1855beef.com
3 BRAISED BEEF SHORT RIBS RECIPE - ALFREA
From recipes.alfrea.com
RECIPE: JOSEPH PHELPS VINEYARDS’ BRAISED BEEF SHORT RIBS
From expressnews.com
BRAISED BEEF SHORT RIBS - NINJA TEST KITCHEN
From ninjatestkitchen.com
BRAISED BEEF SHORT RIBS RECIPE | SIDECHEF
From sidechef.com
RED WINE-BRAISED BEEF SHORT RIBS RECIPE - TASTING TABLE
From tastingtable.com
BRAISED BEEF SHORT RIBS - BUMBLEBEE APOTHECARY
From bumblebeeapothecary.com
BRAISED BEEF SHORT RIBS | BRAISED BEEF SHORT RIBS. THESE SMELL …
From facebook.com
BRAISED SHORT RIBS RECIPE - HOW TO MAKE BEEF SHORT RIBS - THE …
From thepioneerwoman.com
You'll also love