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- 1/4 cup diced pancetta (Italian bacon; about 1 1/2 ounces)
- 6 pounds bone-in short ribs
- 1 1/2 cups finely chopped onions
- 1/4 cup finely chopped shallots
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped peeled carrots
- 3 cups low-salt chicken broth
- 2 cups chopped drained canned diced tomatoes
- 2 tablespoons chopped fresh parsley
- 1 very large fresh thyme sprig
- 3 tablespoons shaved or grated bittersweet chocolate
- 2 tablespoons unsweetened cocoa powder (preferably Dutch-process)
- 1 teaspoon finely chopped fresh rosemary
Heat heavy large pot over medium heat. Add pancetta and sauté until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Sprinkle ribs with salt and pepper. Working in batches, brown ribs in drippings in pot over medium-high heat until brown on all sides, about 8 minutes per batch. Transfer to plate. Add onions and next 4 ingredients to pot. Cover, reduce heat to medium, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add wine. Boil uncovered until liquid is reduced by half, scraping up browned bits, about 5 minutes. Add broth, tomatoes, parsley, thyme, bay leaf, and pancetta. Return ribs to pot, cover partially, and simmer 1 1/2 hours. Uncover and simmer until rib meat is tender, stirring occasionally, about 1 1/2 hours longer.
Transfer ribs to plate; discard bay leaf. Spoon fat from surface of sauce. Boil sauce until beginning to thicken, about 8 minutes. Reduce heat to medium. Add chocolate, cocoa powder, and rosemary; stir until chocolate melts. Season to taste with salt and pepper. Return ribs to pot. Simmer to rewarm, about 5 minutes.
Braised Short Ribs Recipe
This is the perfect meal for Sunday dinner, a special occasion, or when having company over and you don’t want to slave away in the kitchen. Other easy, gourmet meals I love include Lemon Chicken Piccata and Panang Curry.
I’m so excited to share this easy shorts ribs recipe with you guys. I know that cooking this type of meat can be intimidating for many people, but I’m here to teach you just how easy it is! Take these Slow Cooker Ribs, for example. They take just a few minutes to prepare, they are completely fool-proof and they taste better than a restaurant!
SHORT RIBS & BRAISING:
“Short” ribs come from the beef chuck portion of a cow and there are usually five of these small pieces of meat that are too small to be sold as good steaks. So, they are exactly what the name implies short (small) ribs.
Braising is a cooking method where you brown the meat and simmer it on low heat. You don’t need any special equipment to braise ribs. First, brown or sear the ribs at a high temperature then cook them in liquid at a lower temperature for a longer period of time. This is an excellent cooking method for tougher cuts of meat that will become tender after prolonged cooking!
WHEN BUYING RIBS:
Thankfully as short ribs have become increasingly popular they are also more readily available at all grocery stores. When picking them out before to look for:
- 2 (2 pound) slabs baby back pork ribs
- coarsely ground black pepper
- 1 tablespoon ground red chile pepper
- 2 ¼ tablespoons vegetable oil
- ½ cup minced onion
- 1 ½ cups water
- ½ cup tomato paste
- ½ cup white vinegar
- ½ cup brown sugar
- 2 ½ tablespoons honey
- 2 tablespoons Worcestershire sauce
- 2 teaspoons salt
- ¼ teaspoon coarsely ground black pepper
- 1 ¼ teaspoons liquid smoke flavoring
- 2 teaspoons whiskey
- 2 teaspoons garlic powder
- ¼ teaspoon paprika
- ½ teaspoon onion powder
- 1 tablespoon dark molasses
- ½ tablespoon ground red chile pepper
Preheat oven to 300 degree F (150 degrees C).
Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
Preheat an outdoor grill for high heat.
Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).
Braised Short Ribs
There are good recipes… and then there are great recipes. The ones you make when you have your best dinner guest over. When you want your man to propose or you need money from your parents. Maybe it’s someone’s birthday or another special occasion. Can I just tell you, THIS RIGHT HERE is the recipe you’re looking for. It’s probably my most prized recipe in my arsenal.
Good quality short ribs are not cheap so this isn’t a cheap dish to make! I get my short ribs from the Butcher’s Market in Raleigh and it’s about $40 for 3 lbs but it’s worth every penny to get the right meat. These short ribs are absolutely heavenly. They fall of the bone and the braising liquid is so rich and flavorful from the red wine and herbs. It’s magical and has become my new favorite special occasion dish.
I apologize in advance for the crappy quality prep pictures. Ya’ll it’s not easy to cook a dish and stop to take pictures all the time! I was more concerned about ruining my $40 meat purchase, ha!
I start off by crisping up diced pancetta in a Dutch oven. Once it’s browned (like bacon bits) I leave the grease in the pan, add 2 tablespoons of olive oil, and let the heat rise to medium-high.
Next I salt and pepper the raw short ribs and then dredge them in flour. This will give them a crispy edge when I sear them in the Dutch oven.
You want to sear each side of the short rib for about 45 seconds until it’s brown. Then you remove those from the pan and toss in your onions, carrots, and shallots so they can start to soften.
Then you’ll add the red wine to deglaze the pan and get all those delicious crispy bits of flavor off the bottom.
Then you’ll slowly add all the braising liquid ingredients like beef stock, fresh herbs, and bay leaves. After that you place the seared short ribs back in the liquid and throw the cooked pancetta in for extra flavor.
Pop that pot of prized meat in the oven for 2 hours at 350 degrees followed by 30 minutes at 325 degrees. When you open the pot it will smell AMAZING and look like this:
The short ribs will fall off the bone at this point! You’ll want to let them rest on the counter for another 20 minutes, then I highly recommend serving them over goat cheese polenta. They are a match made in heaven! I don’t have my recipe up for the polenta, but if you google it there are plenty of recipes out there. It’s a common dish! I served mine with roasted balsamic soy mushrooms and broccoli salad.
Braised Short Ribs
8 whole Beef Short Ribs
Kosher Salt & Pepper To Taste
6 pieces Bacon, Diced
2 Tablespoons Olive Oil
1 whole Medium Onion, Diced
3 whole Carrots, Diced
2 whole Shallots, Peeled And Finely Minced
2 cups Red Wine
2 cups Beef Broth
2 sprigs Thyme
2 sprigs Rosemary
1. Salt and pepper ribs. Set aside.
2. In a large dutch oven, cook bacon over medium heat until complete crispy and all fat is rendered. Remove bacon and set aside. Do not discard grease.
3. Add olive oil to pan with the bacon grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.
4. Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.
5. Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.
6. Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)
adapted from The Pioneer Woman
All images and text © for My Baking Addiction
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Braised Beef Short Ribs recipe
Beef short ribs, I know — quite expensive. But I hope this recipe is enticing enough for you to try it out. Hey, if you’re having a dinner date at home or maybe you’re trying to impress someone (in-laws, for instance) this dish will definitely do the trick. You will all feel fancy!
Braised Beef Short Ribs
1) Sprinkle short ribs with salt and pepper. Heat olive oil in an oven safe pan/pot with a lid such as a dutch oven over medium-high heat. Sear ribs for 3 minutes on each side. Transfer ribs to a plate. Preheat oven to 350° F.
2) In the same pan still over medium-high heat, add onions, carrots, celery, ½ tsp salt, and ¼ tsp ground black pepper cook for 3 minutes. Add tomato paste, garlic, rosemary, parsley, and bay leaves cook for 1 minute.
3) Deglaze pan with red wine and balsamic vinegar, scraping the browned bits on the bottom of the pan. Cook until liquid is reduced by half, about 4-5 minutes.
4) Add beef broth, chicken stock, pineapple juice, gochujang, and 1 tsp salt. Bring to a boil.
5) Once boiling, put short ribs back in the pan and put the lid on. Off the heat and transfer pan to the oven for 1 hour and 45 minutes.
◘ tip: If using a pot with a lid that has a vent hole, cut parchment paper to fit the pot and place it on top of the ribs before putting the lid on.
6) Take the lid off (and parchment paper, if using) and continue to braise in the oven for 30 more minutes.
7) Take the pan out of the oven and transfer ribs to a plate, then skim surface fat.
8) You can either put the ribs back in the pan or put ribs in a serving dish and pour sauce over the top. Garnish with torn parsley leaves.
How To Make Braised Beef Short Ribs
- Prep: Preheat the oven to 350°F. Season the short ribs generously with salt and pepper.
- Sear: Heat the olive oil in a large oven-safe dutch oven or braiser over medium-high heat. Sear the short ribs until browned on all sides, then set them aside.
- Saute Mirepoix: Add the butter to the pot and let it melt. Then, add the onion, carrots, and celery. Cook for 3-4 minutes until the onion has softened and become translucent. Add the garlic and flour, stir well. Cook for 1 minute.
- Deglaze: Add the tomato paste and mix until well incorporated. Pour the wine into the pot and stir, while scraping the bottom, until the mixture bubbles and thickens.
- Bake: Add the thyme, bay leaves, rosemary, and beef broth to the pot. Bring the mixture to a boil and add the short ribs back to the pot. Cover the pot with its lid and transfer it to the oven. Bake for 2 – 2 ½ hours, or until the ribs are fall-apart-tender.
- Optional: Return the pot to the stove over high heat Bring it to a boil, then reduce the heat to a simmer. Reduce for 20-25 minutes to thicken the sauce.
Red Wine-Braised Short RibsBy Chef Michael Smith &bull 10 years ago
Short ribs are my favourite type of beef. No other cut has their rich beefiness and melt-in-your-mouth texture. Of course they do have to be slowly braised to release all that rich goodness, but that’s just more time to anticipate the treat to come!
a few splashes any vegetable oil
16 beef short ribs, each about 2-3 inches long
4 onions, peeled and chopped
2 stalks celery, chopped
2 large carrots, peeled and chopped
1 whole head garlic cloves, peeled
1 full bottle big, beefy red wine (such as a Cabernet Sauvignon, Shiraz/Syrah, Zinfandel)
a bunch fresh rosemary
a few bay lea
a sprinkle or two sea salt and freshly ground pepper
Preheat your oven to 325 °F (160 °C).
Heat a large heavy skillet over medium-high heat and splash in enough oil to cover the bottom with a light film. Add the ribs in a single layer and brown, caramelizing them well on all sides.
As mentioned in an earlier braising recipe, be patient when you’re browning the meat it takes a little time but it’s worth every minute. The caramelized flavours are the secret to a rich hearty braise. Because the majority of the ribs’ cooking time happens slowly while the beef is submerged in liquid, browning the meat is the only chance you have to add the deep rich flavours of caramelization.
Place the browned ribs on a platter, drain most of the fat from the pan and place it back over the heat.
Add the onions, celery, carrot and garlic to the hot pan and sauté for a few minutes until they heat through and smell great. Add the ribs back to pan and cover with wine. Add the rosemary and bay leaves and season well with salt and pepper.
Cover with a tight-fitting lid, or with tightly sealed foil and place in the oven to braise for about 2 hours. The ribs are done when they’re fork-tender and nearly falling off the bone.
Serve with your favourite mashed potatoes and the braising liquid.
For an extra-special presentation, you can ask your butcher to leave the ribs whole. They’re trickier to brown, but the results are worth it. You can skip the red wine and use beef broth instead. If you like, you can easily thicken the braising liquid into a sauce with a tablespoon or so of cornstarch. Try stirring some grainy mustard or horseradish into the braising liquid just before serving the ribs.
- Heat the oven to 350°F. In a Dutch oven or high-sided skillet, heat the olive oil over medium or medium high. Season the short ribs with salt and pepper. Working in batches, brown the meat on all sides transfer to a plate. Pour off all but a few tablespoons of fat from the pan.
- Reduce the heat to medium and add the onions, leeks, celery and carrots to the pan. Cook until the vegetables are tender and just starting to brown. Stir in the garlic, thyme and rosemary and cook one minute more. Add the vinegar and simmer until it reduces to 1/2 cup.
- Return the meat to the pot, and add enough chicken broth to barely cover. Bring to a gentle simmer on the stovetop, then transfer the pot, uncovered, to the oven.
- Braise in the oven, basting and turning the meat occasionally for 2-1/2 hours. Adjust the heat as necessary to maintain a gentle simmer (barely bubbling). The short ribs are done when they’re tender enough to cut with a fork and and the meat easily comes away from the bone.
- Transfer the short ribs to a plate, let the liquid cool, and spoon off any fat. (If you want a smooth, refined sauce, strain the liquid and return to the pot.) Bring the liquid to a simmer and reduce until it thickens enough to coat the back of a spoon. Return the meat to the pot.
- When ready to serve, warm the meat in the sauce, basting frequently, and stir in the olives, sopressata, and chopped rosemary.
Make Ahead Tips
The short ribs are even better if made one day ahead. Prepare the braise through the step of reducing the sauce, then return the short ribs to the sauce and refrigerate, tightly covered, for up to five days, or freeze for up to three months. To serve, warm the meat with the sauce and stir in the garnishes.
Braised Beef Short Ribs (Boneless)
I set out to cook short ribs, a dish I had not made in quite a while, and like purchasing a new vehicle, I was shocked by the sticker price. I understand all the fuss now, I mean, the glamor associated with this by-product rib section of our beloved beef. Per ounce, it prices out to be pretty close to Prime meat. You know, as in the upper crust of grading meat, above US grade Choice which is about all I can afford these days.
What are beef short ribs anyway? Unlike pork spare ribs, beef short ribs are larger and usually more tender, meatier. A full rack of short ribs are only about 10-inches square and contains just 3 or 4 ribs that protect the fat marbled meat which normally, after removing excess layers of tendons and fat, leaves only 2 or 3 inches of this marvelous meat. Okay, so it ain't the cute little filet mignon of the tenderloin but to a rib eater, I guess it's the next best thing.
So, after deciding whether to purchase the short ribs or pay a utility bill, I set my sight on a lessor priced cut of meat - boneless short ribs, which is from the chuck part of the cow, which I believe is next to the rib section. now ain't that something?
This recipe is a result of many actually a combination of the French braised short ribs with a wine reduction, the southern classic of grilled short ribs sweetened with apple induced caramelized vegetables and a little Creole touch thrown in for good measure. Enjoy!
Braised Beef Short Ribs
my southern version of the French Bourguignon classic
4 to 5 pounds beef short ribs, either boneless, English or flanking cut
Kosher salt, fresh ground peppercorns
3 cloves of garlic, sliced
1 tablespoon cider vinegar
1 tablespoon fresh thyme leaves
1 crisp apple, peeled, cored and sliced
Sprinkle the meat with salt and pepper and coat with oil.
Heat a large Dutch oven over medium high heat. Add a little oil and add a few pieces of the meat pressing down to make good contact with the bottom of the pan. Cook about 3 minutes on each side or until nice and brown. Remove meat to a platter and continue cooking remaining meat. Keep seared meat in a warm area while making reduction.
Add the garlic, shallots, celery and carrots to the pot. Cook stirring occasionally until softened. Remove to a bowl, cover and keep warm.
Add the remaining ingredients except apple to the pot and heat to a boil. Cook until reduced 1/3 in volume. Strain reserving the stock and discard the herbs.
Add the cooked vegetables to the pot. Place the short ribs on top of the vegetables and pour the reduction over the meat. Scatter the apples on top.
Cook in a preheated 325 degree F. oven for 3 hours.
Remove meat and vegetables to a serving platter, reserving the sauce for use and if desired, further reduce in a saucepan.