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 WINE-BRAISED SHORT RIB STEW WITH POTATOES, CARROTS, AND MUSHROOMS
If you haven't noticed by now, we love braising. This stew wraps itself around your soul and squeezes ever so gently. And while it truly embodies the concept of a one-pot meal, we do like to roast the vegetables separately so they retain their individual flavor, creating even greater depth of flavor.
Provided by Katherine & Ryan Harvey
Categories HarperCollins Beef Rib Dinner Kid-Friendly Soup/Stew Potato Carrot Mushroom One-Pot Meal Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield 4-6 servings
Number Of Ingredients 18
Steps:
- Prepare the short ribs: In a large oven-safe pot or Dutch oven over medium-high heat, heat the ghee or olive oil.
- Pat the short ribs dry with paper towels and season with the sea salt. Gently place the short ribs in the hot ghee or oil and sear on all sides until golden brown, about 4 minutes per side, turning as needed and searing in batches if needed to avoid overcrowding the pot. Transfer to a plate.
- To the same pot, add the onion, carrot and celery and cook until the veggies begin to brown, stirring as needed to avoid burning, about 5 minutes.
- Add the wine and deglaze the pot, scraping the browned bits loose from the bottom of the pot. Add the thyme and garlic and bring to a simmer. Let the wine reduce by half, about 10 minutes, then remove the pot form the heat.
- Place the browned short ribs into the wine reduction along with the bone broth and let marinate for 1 hour in the refrigerator. Alternatively, you can prepare this dish in advance by letting the ribs marinate for a full 24 hours-well worth it in our opinion.
- Preheat the oven to 350°F.
- Remove the pot from the refrigerator, cover with a lid or aluminum foil, and transfer to the oven to braise for 2 1/2 hours.
- At the 2 hour mark, when 30 minutes remain on the cooking time for the short ribs, prepare the vegetables: On a baking sheet, toss the potatoes, carrots, and mushrooms with the ghee or oil and sea salt. Spread out in and even layer and roast in the oven for 20 to 25 minutes, until the potatoes and carrots are knife-tender.
- Remove the pot with the short ribs from the oven, uncover, and transfer the meat to a plate. Strain the braising liquid into a deep serving dish; discard the solids from the liquid. Add the roasted veggies to the serving dish and stir to distribute evenly. Using your hands or a fork, break the short ribs into chunks and stir in as well. Garnish with a little chopped fresh parsley and serve family style.
- The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.
INSTANT POT BRAISED SHORT RIBS WITH FINGERLINGS POTATOES
Make and share this Instant Pot Braised Short Ribs With Fingerlings Potatoes recipe from Food.com.
Provided by norasingley
Categories Meat
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat Instant Pot to saute setting.
- Dry short ribs and season generously with salt. Add olive oil to pot and swirl to coat. When smoking, add short ribs, in batches, and saute until deeply golden brown, about 5 minutes per side.
- Remove ribs to a plate as they finish and replenish or drain oil as necessary to maintain approximately 2 tablespoons per batch. Return all ribs to pot, sprinkle with flour and toss to coat.
- Add wine and reduce by half, about 8 minutes, scraping bottom of pot to deglaze. (This can also be done in a skillet over high heat. Saute timing will be reduced. Transfer ribs and pan sauce to Instant Pot before proceeding.).
- Arrange ribs in as even a layer as possible and disperse carrots, celery, leeks, garlic, bay leaf, and red pepper flakes throughout. Add broth, bring to a simmer, and top with fingerling potatoes. Season all vegetables generously with salt and pepper.
- Top with lid and place on high pressure. Cook 45 minutes and then allow pressure to release naturally for 30 minutes. Uncover and remove ribs and vegetables with a slotted spoon. Tent with foil to keep warm.
- Transfer cooking liquid to a fat separator or measuring cup and skim fat. If desired, return sauce to Instant Pot and reduce to desired consistency. Season sauce with salt and pepper.
- Serve ribs with potatoes, vegetables, and sauce, garnished with herbs.
RED WINE-BRAISED SHORT RIBS
Tender wine-braised short ribs are the perfect meal for a chilly fall or winter day. Get the recipe.
Provided by Jenny Rosenstrach
Categories Herb Braise Dinner Beef Rib Red Wine Fall Winter Potluck Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.
- Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
- Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.
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- Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
- Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
- Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.
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- Preheat the oven to 425 degrees. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1½ tablespoons salt and 1½ teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees.
- Meanwhile, heat ¼ 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 1½ 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 with Creamy Parmesan Polenta or Emily's English Roasted Potatoes.
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