Haroset Braised Short Ribs Recipes

Steps:

• Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
• Preheat the oven to 375 degrees F.
• While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
• Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

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:

• Preheat oven to 400 degrees. Place flour in a medium bowl; season with salt and pepper. Toss ribs in flour mixture until well coated; shake off excess.
• In a 5- to 8-quart Dutch oven or heavy ovenproof pot, heat oil over medium-high. Cook ribs in two batches, turning until browned on all sides, about 10 minutes per batch; transfer to a plate.
• Add carrots and onions to pot. Cook, stirring and scraping up browned bits, until vegetables are lightly browned, 3 to 5 minutes. Add wine, broth, thyme, and tomatoes (breaking them up). Arrange ribs in pot; bring liquid to a boil. Cover, transfer to oven, and cook 1 hour. Reduce heat to 350 degrees; cook until fork-tender (but not falling apart), about 1 hour more.
• Using tongs or a slotted spoon, transfer ribs to a plate. Moisten with cooking liquid; cover with aluminum foil to keep warm. Strain remaining liquid through a fine-mesh sieve (discard solids); return to pot. Bring to a boil; cook until sauce is slightly thickened and reduced to about 2 cups, 10 to 12 minutes. Season with salt and pepper. Serve ribs with sauce. (Or return to pot, let cool slightly, cover, and refrigerator up to 1 day.)

Steps:

• Preheat oven to 325 degrees. Place racks in middle and lower thirds. Pat dry short ribs with paper towels and generously season with salt and pepper. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Working in 2 batches, and adding more oil if necessary, sear short ribs on all sides until deep golden brown, about 4 minutes per side, transferring to a clean plate as seared. Wipe out pot.
• Heat 2 tablespoons oil in pot over medium heat. Add chopped carrots, celery, and onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 8 minutes. Add cinnamon and stir until vegetables are evenly coated. Add wine, vinegar, and herbs, scraping up the browned bits with a wooden spoon. Add short ribs and any accumulated juices to pot, nestling them into vegetables and liquid to form a single layer. Bring to a simmer, cover pot, and transfer to oven. Braise until short ribs are very tender, 3 to 3 1/2 hours.
• Meanwhile, toss walnuts with remaining tablespoon oil on a rimmed baking sheet and season with salt and pepper. Toast on lower oven rack until golden brown, 20 to 25 minutes, tossing halfway through. Let cool.
• Remove short ribs from pot; season with salt. Pour braising liquid through a fine sieve into a bowl, pressing on solids to remove as much liquid as possible. Discard solids and transfer liquid to a fat separator; pour off fat.
• If serving short ribs the same day, return liquid to pot and proceed to step 6. Otherwise, they can be refrigerated up to 5 days. Before proceeding to step 6, reheat ribs, then transfer them to a bowl; keep lightly covered with plastic wrap to prevent them from drying out.
• Add reserved halved carrots to pot and simmer until crisp-tender, about 13 minutes. Add apples and simmer, stirring occasionally, until both carrots and apples are tender, about 12 minutes more. Braising liquid should be thick enough to coat the back of a spoon; if it's not, transfer carrots and apples to bowl with short ribs and reduce braising liquid until thickened. Season sauce with salt and pepper. Discard bay leaf. Divide short ribs, carrots, and apples among 8 shallow bowls, spooning braising liquid around. Garnish with walnuts and parsley sprigs.