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.
BEEF SHORT RIB STROGANOFF WITH BUTTERED NOODLES AND LEMON CREME FRAICHE
Provided by Eric Greenspan
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the short ribs: Sear short ribs, then add to a pressure cooker with red wine, garlic, carrot, onion and thyme. Cook on high pressure for 45 minutes to 1 hour. Cool and let pressure release, then open and remove short ribs from the liquid. Strain the liquid, reduce to a glaze and glaze the meat.
- Boil the orecchiette until tender in salted boiling water. Strain and mount with butter.
- For the mushroom puree: Chop the mushrooms and saute lightly in a saucepot. Deglaze with Madeira and reduce. Deglaze with cream and reduce until mushrooms are tender. Blend until smooth.
- For the mushrooms: Preheat a wood-burning oven. Toss the mushrooms in the melted butter. Put on a sheet tray, cover with the thyme and roast in a wood-burning oven until tender.
- For the lemon creme fraiche: Combine the creme fraiche, lemon juice, lemon zest and some black pepper.
- Sauce the bottom of the plate with the mushroom puree, then top with orecchiette, mushrooms, glazed meat and a dollop of the lemon cream.
SLOW-COOKER SHORT RIB STROGANOFF
Create a simple dish full of complex flavors with Slow-Cooker Short Rib Stroganoff. Smoked paprika adds depth to the sauce of this short rib Stroganoff.
Provided by My Food and Family
Categories Home
Time 6h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Mix 1/4 cup (4 Tbsp.) flour and 1 tsp. paprika. Add to ribs; toss to evenly coat. Heat oil in large skillet on medium heat. Add ribs; cook 5 min. or until evenly browned, turning occasionally.
- Place ribs in slow cooker; top with remaining paprika, vegetables, garlic, pepper, broth and Worcestershire sauce. Cover with lid. Cook on HIGH 6 hours (or on LOW 8 to 10 hours).
- Remove ribs from slow cooker; skim surface of sauce. Remove and discard rib bones. Return meat to slow cooker with sour cream and remaining flour; stir. Cook, covered, on LOW 10 to 15 min. or until slightly thickened. Meanwhile, cook noodles as directed on package.
- Drain noodles; place in large serving bowl. Add meat mixture; stir.
Nutrition Facts : Calories 630, Fat 37 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 150 mg, Sodium 180 mg, Carbohydrate 48 g, Fiber 3 g, Sugar 5 g, Protein 24 g
BRAISED SHORT RIB BEEF STROGANOFF
This deeply-flavorful short rib rendition builds on memories of that dish - but takes it to the gourmet level - meltingly tender, beefy, velvety and rich. Slow-braised with red wine & sherry, fresh rosemary & thyme, mushrooms & bacon, crème fraiche & truffle oil. For best results, make the short ribs the day (or night) before you plan to serve the dish.
Provided by Snowflakes & Coffeecakes
Categories Comfort Food Shellfish-Free Overnight Full Meal Weekend Project Egg-Free Soy-Free Intermediate Entertaining Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Oven Stove
Time 14h50m
Yield 6
Number Of Ingredients 27
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Heat Ground Black Pepper (to taste) in a large heavy skillet over medium-high heat. Season Boneless Beef Short Ribs (3 pound) on all sides with Salt (to taste) and Olive Oil (3 tablespoon). Working in batches, sear short ribs on all sides until deeply and evenly browned, 2 to 3 minutes per edge.
- Remove ribs from pan and place in a dutch oven or roasting pan. Leave the oil in the skillet.
- Over medium-low heat, saute the Smoked Bacon (4 slice) until lightly crispy. Scoop bacon out into the short rib pan. Return skillet, with some oil still in it, to the stovetop.
- Increase heat to medium-high and add Yellow Onion (1), Carrot (2), and Celery (2 stalk) sauteéing and stirring occasionally until lightly caramelized.
- Add Garlic (6 clove) and sauté for 1 more minute.
- Add Tomato Paste (4 ounce) to the softened vegetables and stir frequently for 2 to 3 minutes.
- Add Red Wine (2 cup); heat to a simmer and continue cooking, stirring occasionally, until the liquid has reduced by half.
- Add Beef Stock (2 quart), Fresh Rosemary (1 sprig), and Fresh Thyme (1 sprig) and heat to boiling. Remove skillet from heat.
- Pour vegetables and liquid over the short ribs and bacon in the Dutch oven or roasting pan. Short ribs must be completely submerged in liquid. Cover pan with lid, or aluminum foil. Roast in the oven 2 1/2 to 3 hours until beef is very tender but still holds its shape.
- Remove from oven and cool for an hour at room temperature.
- Remove meat from pan and place on a cutting board. Pour everything else into a large colander, capturing all of the braising liquid. Set the braising liquid aside. Discard the vegetables.
- Strain the braising liquid through a mesh strainer into a large heavy skillet.
- Heat the reserved braising liquid over medium-high heat and simmer until liquid is reduced by half. While the braising liquid reduces, cut meat into bite-sized pieces. Place sliced meat and reduced braising liquid in a covered container and refrigerate overnight.
- In a large, heavy skillet over medium-low heat, cook Smoked Bacon (0.5 pound) until lightly crispy. Remove bacon and reserve; leave rendered fat in pan.
- Saute Yellow Onion (1) in the bacon fat until lightly caramelized, about 15 minutes.
- Add Mushroom (1 pound) and sauté 3 to 4 minutes, stirring occasionally. The mushrooms will release their moisture during this quick sauté.
- Add Garlic (6 clove) and sauté for 1 minute.
- Add Dry Sherry (1 cup) and deglaze pan; reduce liquid by half.
- Add reserved the braised short ribs and cooked bacon pieces, Stone Ground Mustard (3 tablespoon), Fresh Thyme Leaves (1 tablespoon), and Fresh Rosemary (2 tablespoon).
- Add the reserved reduced braising liquid. Over low heat, warm the mixture until simmering. Allow reduction and thicken. Season to taste with Salt (to taste) and Ground Black Pepper (to taste).
- Prepare Pappardelle Pasta (1 package) according to package instructions. Butter (2 tablespoon) noodles and divide into individual serving dishes or onto serving platter.
- Whisk Crème Fraîche (6 ounce) with White Truffle Oil (2 tablespoon).
- To serve, ladle meat/mushroom sauce over buttered pappardelle noodles, garnish with dollop of creme fraiche and sprinkle with Fresh Parsley (1/4 cup). Serve immediately.
Nutrition Facts : Calories 234 calories, Protein 12.1 g, Fat 14.5 g, Sodium 406.7 mg, SaturatedFat 6.1 g, TransFat 0.4 g, Cholesterol 45.4 mg, Carbohydrate 9.5 g, Fiber 0.9 g, Sugar 2.9 g, UnsaturatedFat 6.7 g
SHORT RIB STROGANOFF
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Season the meat with the paprika and some salt and pepper. Heat a Dutch oven or heavy-bottomed pot over medium heat and add the oil. When hot, add the meat and cook until brown on both sides. Remove to a plate and set aside.
- Add the mushrooms and cook until brown, about 2 minutes. Add the garlic and onions and cook, stirring occasionally, until starting to soften, an additional 2 minutes. Add the flour and cook the roux, stirring, for a couple minutes. Whisk in the red wine and bring to a simmer. Add the stock and milk, whisking to remove any lumps. Place the ribs back in the pot and simmer until the meat is tender, about 2 hours. (Alternatively, cook in the oven at 275 degree F until tender.)
- When you are ready to serve, bring a pot of water to a boil and salt liberally. Add the pasta, give it a stir and cook until al dente according to the package directions. Drain and set aside.
- Remove the stroganoff from the heat, mix in the sour cream, pickles and parsley if using and serve with the pasta.
BRAISED BEEF SHORT RIBS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 3h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Heat a roasting pan over high heat with the oil. Sprinkle the ribs with salt and pepper. Add the ribs to the pan, then reduce the heat to medium. Sear on both the top and bottom of the meat, 2 to 3 minutes per side, reserving the pan drippings. After searing the ribs, add the stock, mirepoix, tomato paste, merlot, garlic and the reserved pan drippings to the pan. Tightly cover and cook in the oven for 2 1/2 to 3 hours. Remove the pan from the oven and check the ribs, which should be fork tender. If need be, continue cooking to achieve desired tenderness. Next remove the ribs and reserve the liquid to create sauce.
- Pour the reserved cooking liquid through a strainer, then discard the remaining vegetables. In a saucepan, blend the herbs and liquid over medium-high heat. Reduce the liquid by three-quarters, yielding 3 cups of sauce. Pass the reduced sauce through a strainer, then set aside and keep warm.
- For the potatoes: In a large pot, bring 1 gallon of water to a boil. Add the potatoes and cook until softened, 15 to 18 minutes, then drain. Pass the potatoes and butter through a food mill or ricer into a bowl. Next add the salt and pepper, and then blend with a whisk. Taste and add additional salt and pepper if needed.
- To serve, place the mashed potatoes in the center of the plate, top with a short rib, and finish with the warm sauce. Repeat for the remaining short ribs.
BEEF STROGANOFF WITH BUTTERED NOODLES
Provided by Tyler Florence
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 300 degrees F.
- Place the chopped garlic, salt and pepper into a bowl. Add enough extra-virgin olive oil to create a paste. Add the rosemary and thyme leaves to the bowl and stir to combine.
- Set short ribs out on a roasting tray and cover with herb paste. Roast in the oven for 2 hours and 30 minutes until they are falling apart.
- Heat a large saute pan over high heat and add a 3-count of olive oil. Add mushrooms and cook for 3 minutes until brown. Add shallots and minced garlic and toss to combine. Season with salt and pepper. Cook for a further 2 minutes until garlic and onion become fragrant. Remove pan from heat and carefully add cognac to deglaze the pan. Return to heat and add cream. Reduce heat and simmer until reduced by half. Turn off heat and stir in Dijon mustard and sour cream. Season with salt and plenty of freshly ground black pepper
- Cook egg noodles in salted boiling water according to directions on package. Drain and toss with butter while still hot.
- To serve: Pile the noodles high on a plate, top with stroganoff sauce and finish with rib slices. Garnish with fresh parsley and green onions.
BRAISED BEEF 'STROGANOFF'
Provided by Daniel Patterson
Categories dinner, main course
Time 3h10m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees. Season the beef all over with salt and pepper. Heat the oil in a stew pot over high heat. When hot, add the beef and cook, in batches if needed, until browned. Transfer to a plate.
- Reduce heat to medium-low, add the onions and cook, covered, stirring occasionally, until the onions are softened, about 15 minutes. Add the white wine, 2 cups of water and a pinch of salt, scraping the caramelized bits stuck to the bottom of the pan. Return the beef and its juices to the pot and bring to a boil. Cover, place in the oven and cook until the beef is tender, about 2 1/2 to 3 hours.
- Transfer the beef and 1/4 of the onions to a large plate. Purée the remaining onions and cooking liquid in a blender with the mustard and yogurt, and season to taste with salt and pepper. Return the beef and the reserved onions to the cooking pot and stir in the sauce.
- Melt the butter in a skillet over medium-high heat. Add the mushrooms and sauté until tender. Season with salt, and add to the pot. If you choose, serve over buttered egg noodles.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 19 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 7 grams, Sodium 797 milligrams, Sugar 5 grams, TransFat 1 gram
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- Preheat the oven to 325°. Sprinkle 2 teaspoons each of the hot and sweet paprika on the short ribs and rub it in well. Season the meat with salt and pepper.
- In a large enameled cast-iron casserole, heat 1 1/2 tablespoons of the vegetable oil until shimmering. Add half of the short ribs and cook slowly over moderately low heat, turning, until browned, about 10 minutes. Transfer the short ribs to a platter and repeat with the remaining oil and ribs.
- Add the onions to the casserole and cook over low heat, stirring occasionally, until softened, about 8 minutes. Add the garlic, 1/4 teaspoon of the caraway seeds and the remaining 1 teaspoon each of hot and sweet paprika. Cook over low heat until fragrant, about 4 minutes. Add the Cognac and simmer for 2 minutes. Whisk in the flour and cook for 3 minutes. Increase the heat to moderately high and slowly whisk in the beef stock until smooth.
- Return the short ribs to the casserole with any accumulated juices and bring to a simmer. Cover the casserole with wax paper and then the lid and bake the stroganoff in the oven for about 2 hours, or until the meat is very tender.
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