Six Hour Braised Short Ribs Pot Roast Style Recipes

Steps:

• 1. preheat an electric skillet to 400° and heat the oil. Brown the ribs on all sides and remove from pan to a plate to reserve. Add the celery, onion, carrot and garlic to the pan and caramelized lightly. Add the tomato paste, salt and pepper and cook, stirring slowly for three more minutes
• 2. Stir in the flour so there are no lumps, then add the broth, thyme, Bay leaf and the seared short ribs, reduce the heat to 200° and cover. Simmer for three hours and turn the ribs over. Cover and cook for another two hours. Add the pearl onions and simmer for one hour longer. Serves six

Steps:

• Preheat oven to 350 degrees F.
• Stir together flour, salt and pepper in a dish, then dredge ribs in mixture and set aside.
• Heat olive oil in a large braising pan over medium to high heat. Add ribs and brown for about a minute on each side. Remove the ribs and set aside. Lower the heat, then add carrots, onions and garlic and cook for 2 or 3 minutes.
• Pour beef stock into braising pan and stir together with the onions, carrots and garlic.
• Put ribs in a 4-inch hotel pan and pour mixture from braising pot over the ribs. Add rosemary. Roast, covered, until fork-tender, about 2 hours.
• Garnish with fresh chopped parsley and serve with Homemade mashed potatoes.

Steps:

• Set rack to the lower third of the oven. Preheat oven to 375 degrees.
• Dry beef with paper towels, season with salt and pepper.
• Set a Dutch oven on high heat until it is very hot; add oil and heat until just smoking. Sear beef until it is a deep, rich brown, about 3 to 5 minutes a side.
• Remove beef from pot; discard all but a teaspoon of fat.
• Add sherry to pot and reduce by half, about 4 minutes, while scraping up flavorful brown bits with a wooden spoon.
• Put all vegetables into pot and cook until slightly soft, about 5 minutes. Add bay leaf and beef, with any accumulated juices, then pour on chicken stock until the beef is three-quarters covered.
• Cover pot with tin foil or a tight-fitting lid and place in oven.
• Check after 15 minutes to make sure liquid is simmering lightly; adjust heat as needed.
• Continue cooking for a total of three hours. Allow the meat to cool in the liquid. When cool, degrease, either by using a degreasing pitcher or by chilling in the refrigerator and removing most of the hardened fat from the surface of the liquid.
• To serve, place a colander over a large bowl. Remove meat from liquid. Strain the liquid, pressing down on vegetables to remove all the juice. Discard vegetables.
• Return the meat to the liquid and reheat. Cut meat into portions and place each in a pasta dish; spoon a generous portion of the braising liquid around the beef. Top with a spoonful of caramelized onions and a roasted carrot. Sprinkle with parsley.
• Serving options: Serve with Caramelized Onions, Roasted carrots, Horseradish Cream. Recipes noted below.
• Caramelized Onions (Yield: 8 servings - Active Time: 12 minutes).
• Heat a fry pan until very hot; add oil, then the onions. Sprinkle with salt and pepper, and, using tongs, toss occasionally. Cook for about 10 minutes until onions are golden brown and very soft. If onions begin to burn, add 2 to 3 tablespoons of water, reduce heat and continue cooking.
• Roasted Carrots (Yield: 8 servings - Active Time: 2 minutes - Cooking Time: 10 minutes).
• Preheat oven to 425 degrees. Heat a fry pan until very hot; add oil, then the carrots. Add thyme, salt and pepper. Agitate the pan to allow the carrots to brown slightly on all sides, about 2 minutes. Move pan to oven and roast for about 20 minutes, until carrots are tender.
• Creamy Horseradish Sauce (Yield: 8 servings - Active Time: 5 minutes).
• In a large bowl, whisk together all ingredients. Taste; add more fresh and prepared horseradish, lemon and Tabasco to taste. Refrigerate.

Steps:

• Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.

Steps:

• Place ribs in 3 1/2- to 4-quart slow cooker. Top with bay leaves, Worcestershire sauce, gravy mix (dry), wine and soup.
• Cover and cook on low heat setting 8 to 10 hours.
• Spoon excess fat from top of sauce if desired. Remove bay leaves. Serve ribs with mashed potatoes, spooning sauce over all.