Braised Short Ribs And Carrots Recipes

BRAISED SHORT RIBS

Steps:

• Preheat oven to 350 degrees F.
• In a large dutch oven or oven safe pot with a lid, heat one tablespoon of oil over medium high heat. Add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate.
• Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.
• Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Bring to a boil and cook 2 minutes.
• Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed.
• Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot.
• Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone.
• Remove the pan from oven and allow rest for 20 minutes, with the lid on, before serving. Skim off any fat that has risen to the top of the liquid, before serving.
• Serve ribs over mashed potatoes with a spoonful of gravy from the pot.
• Store leftover short ribs in a sealed container in the refrigerator for 3-4 days depending on the freshness of your ingredients.

GARLIC BRAISED SHORT RIBS WITH RED WINE

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 WINE-BRAISED SHORT RIBS WITH CARROTS

Steps:

• Season each rib generously all over with salt and pepper. If time permits, set aside for an hour to let seasoning penetrate meat.
• Heat oven to 350 degrees. Put a large cast-iron skillet over medium-high heat. When pan is hot, add olive oil just to film the bottom. Working in batches so as not to crowd pan, brown a few short ribs at a time on both meaty sides. Reduce heat as necessary to achieve browning gradually; it may take 4 to 5 minutes per side for well-browned ribs. This will guarantee a dark, rich color for the sauce. Transfer ribs to a Dutch oven or deep, wide baking dish. Leave skillet on the heat.
• Use a clove to pin a bay leaf to the rounded side of each onion half. Set the onion cut side down in the skillet and let cut side brown for a minute or two. Transfer onion to pot with ribs.
• Add tomato paste and wine to skillet and bring to a simmer, stirring and scraping with a wooden spoon to dissolve all of the flavorful brown bits, then pour wine mixture over ribs.
• Add broth to Dutch oven, cover and bake for 2 to 2 1/2 hours, until meat is very tender when probed. Remove from heat, uncover and skim fat from surface. (See note.)
• Fill a large saucepan with well-salted water and bring to a boil. Add carrots and simmer until done, but not too soft, about 8 to 10 minutes. Drain carrots, reserving 1/2 cup of cooking water.
• Return saucepan to stove over medium-high heat and add butter. Add leeks, season with salt, and cook, stirring, until barely softened. Add carrots and reserved cooking water. Gently combine, turn off heat and cover for 5 minutes.
• Carefully transfer short ribs to a large, deep serving platter. Bring braising juices to a boil over high heat. If you wish to thicken the sauce lightly, add potato starch mixture and cook 1 minute more. Ladle sauce over ribs.
• Transfer carrot and leek mixture, along with buttery juices, to a serving dish. Sprinkle carrots and ribs with parsley and chives and serve.

BRAISED SHORT RIBS WITH CARROTS AND ONIONS

Steps:

• Mix wine, 1 tablespoon garlic, mustard and red pepper in large glass baking dish. Add short ribs; turn to coat. Cover and refrigerate overnight, turning occasionally.
• Preheat oven to 500°F. Using tongs, transfer short ribs to large roasting pan; reserve marinade. Sprinkle short ribs with salt and pepper. Roast until brown, turning once, about 30 minutes. Transfer short ribs to large bowl. Place roasting pan over 2 burners. Heat over medium-high heat. Add 1 cup beef stock to pan and bring to boil, scraping up any browned bits. Pour pan juices into bowl with short ribs.
• Reduce oven temperature to 350°F. Heat oil in heavy large ovenproof pot over medium-high heat. Add carrots, celery, onions and 2 tablespoons garlic. Sauté until vegetables are tender, about 12 minutes. Add short ribs and pan juices, reserved marinade, 2 3/4 cups beef stock, chicken stock, thyme and bay leaves. Bring to boil. Cover pot and place in oven. Bake until ribs are tender, about 2 hours.
• Using tongs, transfer short ribs to large bowl. Boil cooking liquid until reduced to thin sauce consistency, about 25 minutes. Strain liquid; discard solids and return liquid to pot. Dissolve cornstarch in 1/4 cup water. Whisk into cooking liquid. Boil until sauce thickens and coats spoon, stirring constantly, about 2 minutes. Season with pepper. Return ribs to pot. Simmer until heated through, 3 minutes. Transfer to platter. Garnish with thyme.

BRAISED SHORT RIBS

Steps:

• Preheat the oven to 325 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside.
• In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered. Remove the bacon and set aside. Drain off any excess fat.
• Add the olive oil to the pan with the bacon fat and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside.
• Lower the heat to medium. Add the carrots, shallots and onions to the pan and cook for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of glory. Add the broth, 1 teaspoon kosher salt and plenty of freshly ground black pepper and bring to a boil. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid. Finally, add the cooked bacon.
• Put on a lid and transfer to the oven. Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours. Remove the pan from the oven and allow to sit for at least 20 minutes with the lid on before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)
• For each serving, arrange 2 ribs on a bed of the grits, spooning a little juice over the top.
• Cook the grits according to the package instructions, adding the salt with the water. Turn off the heat just before the grits are done.
• Preheat the oven to 350 degrees F.
• In a small bowl, whisk together the eggs. To temper the eggs before adding them to the hot grits, throw a couple of spoonfuls of the hot grits into the eggs. Begin stirring immediately and continue stirring until the mixture is well combined.
• Pour the egg mixture into the grits. Stir constantly to incorporate the eggs into the grits. Add the butter and stir until melted. Next, add the cheese and stir until melted. Add the cayenne and garlic and stir well to combine. Taste and adjust the seasonings, adding more salt or cayenne if necessary. You could also add more cheese if you think that will bring happiness to your life, but keep in mind that some cheeses increase the salt content more than others.
• Butter a 9-by-13-inch baking dish and pour the grits into the dish. Bake until the grits are hot and bubbly, 30 to 35 minutes. Let stand for 10 minutes before serving. The grits will become firmer as they cool.

BRAISED SHORT RIBS

Steps:

• Preheat the oven to 375°F (190°C). Heat 1 tablespoon (15 ml) olive oil in a large, heavy-bottomed pot over medium-high heat. Season the short ribs with salt and pepper, add to the pot and cook until all sides are golden brown, 6 to 7 minutes a side.
• Meanwhile, heat the remaining olive oil in a large skillet over high heat. Add the onions, leeks and shallots and cook until fragrant, 5 to 7 minutes. Season with salt and pepper. Add the red bell pepper to the pot with the short ribs. Slice the Jalapenos and add to the sauteing vegetables.
• Once the short ribs are completely browned, add the sauteed vegetables, tomatoes, carrots, garlic, bouquet garni, peppercorns and wine to the short ribs. Fill with water within 1 inch (2½cm) from the top and bring to a boil. Cover and transfer to the oven and braise until the meat is fork-tender, 2½ to 3 hours.
• Check the short ribs and if they are fork-tender, remove from the oven. Discard the bouquet garni. Serve the short ribs with the vegetables.

STOUT-BRAISED SHORT RIBS WITH HORSERADISH & CARROTS

Steps:

• Heat the oven to 160C/140C fan/gas 2. Heat the oil in a casserole dish and brown the short ribs well on all sides - this will take about 10 mins. Remove the ribs to a plate, then fry the onion and celery in the dish for 5 mins. Stir in the herbs and flour, and cook for a few minutes, then stir in the sugar, stout and stock, and bring to a simmer. Add the horseradish cream and some seasoning, then nestle the ribs into the sauce. Cover the pan and cook in the oven for 1 hr.
• Peel the carrots, keeping them whole. Remove the stew from the oven, stir gently and add the carrots. Cover and return to the oven for 2 hrs more until the ribs are tender. You can now serve the stew in a rustic style, as is. Alternatively, gently remove the ribs and carrots to a board. Strain the sauce through a sieve into a saucepan and bring to the boil, skimming off any froth that rises to the surface. Simmer for 5 mins until reduced by a third. Tip the reduced sauce back into the casserole dish, add back the ribs and carrots, and simmer for a few minutes to reheat the meat. Divide between plates and serve.