Epcot Braised Short Ribs In Cabernet Recipes

Steps:

• In a large bowl, add the short ribs, all vegetables, herbs and black pepper to taste for the marinade. Add the wine to cover.
• Marinate at least 6 hours in the fridge.
• Remove the meat from the marinade and pat dry with a towel or paper towel.
• Strain the veggies from the wine. Reserve both the wine and veggies for later.
• Season the meat with a generous amount of salt and pepper. Coat each side with flour and set aside.
• In a large ovenproof pot, heat the olive oil over medium-high heat on the stovetop.
• Preheat the oven to 350F˚(180C˚).
• When the oil begins smoking, carefully slip ribs into the pot and sear until well-browned, 4 to 5 minutes per side. Transfer ribs to plate.
• In the same pot, sauté the veggies from the marinade until lightly caramelized and browned, 5 to 7 minutes.
• Add the wine in the pot, stirring to deglaze. Add tomato paste and stir to dissolve. Bring the liquid to a boil so the alcohol from the wine evaporates.
• Add beef broth and bring it back to a boil. Add the ribs back to your pot. Spoon the liquid over the ribs to coat them.
• Cover the pot and transfer to the middle rack of your oven.
• Bake until meat is tender enough to be pierced easily with fork, about 2½ hours, opening the oven every 30 minutes and carefully skimming the fat from surface.
• Serve with mashed potatoes, or another side of your choice, and garnish with chopped parsley on top.
• Enjoy!

Steps:

• Pour the wine into a large saucepan set over medium heat. When the wine is heated, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by 1/2. Remove from the heat.
• Center a rack in the oven and preheat the oven to 350 degrees F.
• Heat the oil in a Dutch oven or large casserole, large enough to hold 6 ribs, over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust the ribs with about 2 tablespoons of matzoh meal and then when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on each side, until well browned.
• Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.
• Add the reduced wine, browned ribs, and stock to the pot. Bring to a boil; cover the pot tightly, and slide it into the oven to braise for about 2 1/2 hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.
• Carefully transfer the meat to a heated serving platter with a lip and keep warm. Boil the pan liquid until it thickens and reduces to approximately 1 quart. Season with salt and pepper and pass through a fine-mesh strainer; discard the solids.
• Presentation: Pour the sauce over the meat. Serve with vegetables of your choice.

Steps:

• Heat oil in a large pan over medium-high heat. Working in batches to not crowd the pan, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate and allow them to cool.
• Combine wine, beef broth, rosemary, thyme, and garlic in a large bowl. Place short ribs in marinade and cover with plastic wrap or aluminum foil and refrigerate overnight.
• Preheat oven to 350 degrees F.
• Place ribs in the bottom of an oven-safe Dutch oven or a deep oven-safe dish.
• Add salt and pepper to marinade and stir to combine. Pour marinade over ribs. Add water, if needed, until ribs are mostly covered with liquid.
• Cover pan and roast 2 hours.
• Remove pan from oven and add pearl onions. Then return pan, uncovered, to oven and roast for 30 minutes more.
• 5 minutes before the short ribs are almost about to be pulled out of the oven. Combine mushrooms and oil in a large saute pan over high heat.
• Cook mushrooms, stirring constantly, 5 minutes or until golden brown.
• Take the short ribs out of the oven. The meat should will be very tender and sauce is slightly reduced.
• Stir mushrooms into short rib mixture and serve over bed of mashed potatoes.