GARLIC BRAISED SHORT RIBS WITH RED WINE
If you weren't already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that's your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.
Provided by Alison Roman
Categories meat, soups and stews, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 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, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
- Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). 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), 3½ to 4 hours.
- Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.
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.
RED WINE-BRAISED SHORT RIBS
Steps:
- Preheat the oven to 425 degrees F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F.
- Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
- Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.
- Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side.
RED WINE BRAISED SHORT RIBS
Provided by Claire Robinson
Categories main-dish
Time 3h35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F.
- Pat ribs dry with paper towels and season with salt and pepper on all sides.
- Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.
- Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.
RED RIBS
Make and share this Red Ribs recipe from Food.com.
Provided by Food.com
Categories Pork
Time 7h
Yield 1 Rack Ribs
Number Of Ingredients 20
Steps:
- Whisk together all sauce ingredients and place open in smoker for 60 minutes, whisking every 15 minutes Trim baby-back ribs & remove membrane. Apply HEAVY rub 1 hour before smoking and let the ribs come to room temperature Place on smoker with CLEAN BURNING FIRE at 225 degrees for 1.5 hours. Remove from smoker and apply a light layer of sauce and a little more rub. Seal in tented foil (not tightly wrapped against ribs). Continue to cook at 225 degrees for 1 hour. Remove from smoker and remove foil. Apply light layer of sauce for glaze. Place back in 225 degree smoker for anywhere from half an hour to an hour and a half (checking for doneness) lightly glazing every 20 minutes. Checking for doneness: Remove from smoker when whole rack has a nice bend (when held in the center) without breaking. Apply final layer thick of sauce, place back on smoker for 5 minutes to set glaze.
- A perfectly cooked rib should hold firm, but with a slight tug it bites off the bone clean.
Nutrition Facts : Calories 2578.7, Fat 12.2, SaturatedFat 2, Sodium 17580.5, Carbohydrate 644.6, Fiber 31.2, Sugar 556.3, Protein 21.8
More about "red ribs recipes"
EASY FALL OFF THE BONE OVEN-BAKED RIBS - INSPIRED TASTE
Web Aug 31, 2021 Bake the ribs at a low temperature (275°F) for 2 ½ to 4 hours or until they are tender. Slather the baked ribs with barbecue sauce, and then broil (or grill) the ribs for a few minutes until the …
From inspiredtaste.net
Category DinnerCalories 433 per serving
From inspiredtaste.net
Category DinnerCalories 433 per serving
BRAISED BEEF SHORT RIBS IN RED WINE SAUCE | RECIPETIN EATS
Web Feb 6, 2019 2 cups (500ml) dry red wine (Note 2) 2 cups (500ml) beef stock/broth, low sodium 2 sprigs thyme (optional) 2 bay leaves Instructions Preheat oven to 160°C/325°F. Sprinkle beef all over with salt and …
From recipetineats.com
From recipetineats.com
RED WINE BRAISED SHORT RIBS - ONCE UPON A CHEF
Web Season the short ribs all over with salt and pepper. Heat 1 tablespoon of the oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering. Add half of the short ribs and cook, without …
From onceuponachef.com
From onceuponachef.com
RIB RECIPES
Web Browse more than 240 tried-and-true rib recipes. Find recipes for spareribs, beef short ribs, pork baby back ribs, country-style ribs and much, much more.
From allrecipes.com
From allrecipes.com
GIANT RED-EYE RIBS RECIPE | BON APPéTIT
Web Jul 6, 2022 Step 1. Toast ¼ cup coriander seeds, 2 Tbsp. black peppercorns, and 2 Tbsp. fennel seeds in a dry small skillet over medium heat, stirring often, until fragrant, about 4 minutes. Transfer to a ...
From bonappetit.com
From bonappetit.com
STOVE TOP COUNTRY STYLE RIBS - RECIPE - COOKS.COM
Web 1 day ago In a large soup pot, combine equal amounts of cola and ketchup, mix well. …
From cooks.com
From cooks.com
BRAISED SHORT RIBS - DAMN DELICIOUS
Web Dec 17, 2022 Preheat oven to 300 degrees F. Season beef with 2 teaspoons salt and 1 …
From damndelicious.net
From damndelicious.net
RED WINE BRAISED SHORT RIBS IN DUTCH OVEN - VERONIKA'S KITCHEN
Web Jan 10, 2020 How to make this recipe To start, let’s preheat the oven to 350°F. Rinse …
From veronikaskitchen.com
From veronikaskitchen.com
BEST RED WINE BRAISED SHORT RIBS RECIPE - COUNTRY LIVING
Web Oct 31, 2022 Directions Step 1 Heat broiler to high with the rack set about 5 inches from …
From countryliving.com
From countryliving.com
RED-COOKED SHORT RIBS RECIPE | MYRECIPES
Web Step 2. Add ginger, rind, and garlic to pan; sauté 30 seconds or until fragrant. Stir in …
From myrecipes.com
From myrecipes.com
GRILLED CORN 'RIBS' RECIPE - TODAY
Web May 10, 2023 Drizzle the ribs with the olive oil and season with the salt and pepper. 3. …
From today.com
From today.com
RIB RECIPES : FOOD NETWORK | FOOD NETWORK
Web May 13, 2023 Best 5 BBQ Ribs. Article. Check out Food Network's top-five barbecued …
From foodnetwork.com
From foodnetwork.com
16 RIBS RECIPES THAT WILL TRANSFORM YOUR SUMMER BARBECUES
Web Apr 18, 2022 This beef short ribs recipe takes inspiration from Thai flavors. Fresh …
From bhg.com
From bhg.com
HOW-TO: CHINESE RED RIBS RESTAURANT RECIPE AUTHENTIC BEST
Web HOW-TO: Chinese RED RIBS restaurant recipe authentic best #tasty foods …
From youtube.com
From youtube.com
37+ BEST SIDE DISHES FOR RIBS - FOXES LOVE LEMONS
Web May 16, 2023 Veggie Skewers made with zucchini, red onion, and bell peppers are …
From foxeslovelemons.com
From foxeslovelemons.com
SUCCULENT RED WINE BRAISED SHORT RIBS - BUTTER BE READY
Web Sep 6, 2022 Set the short ribs aside to rest and to come up to room temperature for at …
From butterbeready.com
From butterbeready.com
RED CHILE RIBS - NEW MEXICO STYLE RECIPE - BUENO FOODS
Web Preheat oven to 350˚F. In a small bowl, combine red chile powder, pepper, granulated …
From buenofoods.com
From buenofoods.com
BONELESS SHORT RIBS RECIPE WITH RED WINE SAUCE
Web Jan 21, 2022 Preheat the pan first, add some oil, and sear the short ribs in batches in a …
From willcookforsmiles.com
From willcookforsmiles.com
LOADED POTATO SALAD RECIPE | KITCHN
Web May 13, 2023 Finely chop 3 medium scallions (about 1/2 cup). Place both in a large …
From thekitchn.com
From thekitchn.com
RED BRAISED PORK RIBS - CHINA SICHUAN FOOD
Web Jan 8, 2023 Fry sugar and ribs|Add around 2 tablespoons of oil in wok and then add …
From chinasichuanfood.com
From chinasichuanfood.com
You'll also love