Braised Short Ribs With Parsnips Pearl Onions Recipes

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STOUT BRAISED SHORT RIBS WITH BARLEY



Stout Braised Short Ribs with Barley image

Provided by Guy Fieri

Categories     main-dish

Time 4h15m

Yield 6 servings

Number Of Ingredients 15

4 1/2 pounds bone-in short ribs, cut into 4-inch pieces
Kosher salt and freshly ground black pepper
1/4 cup canola oil
2 medium carrots, roughly chopped
2 celery ribs, sliced
2 medium onions, roughly chopped
4 cloves garlic, sliced
6 sprigs fresh thyme
2 bay leaves
2 sprigs fresh rosemary
Two 12-ounce bottles dark stout beer, such as Guinness
One 14.5-ounce can low-sodium beef broth
One 14.5-ounce can diced tomatoes
1 cup pearl barley
1 teaspoon dry mustard powder

Steps:

  • Set a large pot or Dutch oven over high heat. Sprinkle the short ribs all over with a generous amount of salt and some pepper (no flour required here!). Add the oil to the pot and brown the short ribs well on each of the 3 meaty sides, about 15 minutes total. Work in batches so as to not overcrowd the pot. You want a deep brown color on the meat as this will give the stew its rich flavor and color when braising. Remove the ribs and set aside.
  • Add the carrots, celery and onions to the pot. Saute the vegetables until caramelized and wilted, 8 to 10 minutes. Add the garlic and toss to combine and heat through. Return the ribs to the pot and nestle in amongst the vegetables. Add the thyme, bay leaves, rosemary, stout beer, broth and tomatoes. Season lightly with salt and pepper, then stir and bring to a boil. Reduce the heat, cover with a lid and simmer the ribs 2 1/2 hours. Periodically skim any excess fat on the surface and discard.
  • After 2 1/2 hours, mix in the pearl barley and dry mustard powder, then cover once more and cook 45 more minutes. When done, remove the bay leaf, thyme and rosemary stems. Taste and season the braise with salt and pepper and serve.

BRAISED SHORT RIBS



Braised Short Ribs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h25m

Yield 4 servings

Number Of Ingredients 20

Kosher salt and freshly ground black pepper
8 beef short ribs
1/4 cup all-purpose flour
6 thin slices bacon, diced
2 tablespoons olive oil
3 carrots, diced
2 shallots, finely minced
1 medium onion, diced
Splash of red wine
4 cups beef broth (enough to almost cover the ribs)
2 sprigs fresh thyme
2 sprigs fresh rosemary
Cheese Grits, recipe follows, or regular grits, for serving
2 cups stone-ground grits
1/2 teaspoon salt, plus more if needed
4 large eggs
12 tablespoons (1 1/2 sticks) unsalted butter, cut into tablespoon pieces, plus more for buttering the dish
3 cups grated sharp Cheddar (or other cheese), plus more if needed
1/2 teaspoon cayenne pepper, plus more if needed
4 cloves garlic, finely chopped

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.

GARLIC BRAISED SHORT RIBS WITH RED WINE



Garlic Braised Short Ribs With Red Wine image

If you weren't already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that's your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.

Provided by Alison Roman

Categories     meat, soups and stews, main course

Time 4h30m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
5 pounds bone-in short ribs, at least 1 1/2 inches thick
Kosher salt and freshly ground pepper
2 large heads garlic, halved crosswise
1 medium onion (about 10 ounces), chopped
4 ribs celery (about 8 ounces, chopped
2 medium carrots (about 6 ounces), chopped
3 tablespoons tomato paste
2 cups dry red wine (about half a bottle)
2 cups beef stock or bone broth (use beef bouillon dissolved in water if unavailable; chicken stock will work in a pinch), plus more as needed
4 sprigs thyme
1 cup parsley, coarsely chopped
1/2 cup finely chopped chives
1 tablespoon finely grated lemon zest

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.

BRAISED SHORT RIBS WITH PARSNIPS & PEARL ONIONS



Braised Short Ribs With Parsnips & Pearl Onions image

Time consuming, but the meat is so juicy and tender it falls from the bone. This can be made up to 3 days in advance. One of my favorites for a nice dinner party. Adapted from Cooks illustrated.

Provided by Chandra M

Categories     Meat

Time 7h20m

Yield 6 serving(s)

Number Of Ingredients 21

6 lbs bone in english style beef short ribs, trimmed of excess fat & silver skin (from the chuck portion if possible as they are meatier)
sea salt
fresh ground black pepper
3 cups red wine
3 large onions, chopped
2 large carrots, chopped
2 celery ribs, chopped
4 tablespoons minced garlic
1/4 cup unbleached all-purpose flour
4 cups low sodium chicken broth
1 (15 ounce) can diced fire-roasted tomatoes, drained
1 tablespoon fresh rosemary, minced
1 1/2 tablespoons fresh thyme, minced
3 bay leaves
1 teaspoon tomato paste
6 ounces thick cut bacon (6 slices)
8 ounces frozen pearl onions (do not thaw)
4 medium parsnips, peeled & cut diagonally in 3/4-inch slices
1/4 teaspoon evaporated cane juice (sugar)
1/4 teaspoon salt
6 tablespoons fresh parsley, chopped

Steps:

  • Arrange short ribs in a large roasting pan bone side down in a single layer.
  • Sprinkle with sea salt & black pepper. Roast on a lower oven rack at 450F for 35 minutes.
  • Drain all liquid/fat (turkey baster works well).
  • Continue to roast another 25 minutes or until well browned.
  • Transfer ribs to a plate and drain pan liquids into a small bowl and reserve.
  • Reduce oven to 300°F.
  • Simmer the wine in the roasting pan on the stovetop over 2 burners, scraping the bottom with a wood spoon to loosen the roasted on bits, simmer 5 minutes.
  • In a large dutch oven over medium high heat, heat 3 tbsp of the reserved fat.
  • Add onions, carrots, and celery; saute 10-12 minutes until vegetables soften.
  • Add garlic and cook for about 1 minute.
  • Add flour and stir to combine, cook about 1 minute.
  • Add the wine from the roasting pan, chicken broth, diced tomatoes, herbs, and tomato paste.
  • Season to taste with sea salt & black pepper.
  • Bring to a boil, add short ribs (completely submerge them), return to boil.
  • Transfer to oven, bake covered for 2 1/2 hours.
  • Remove from oven and cool with the lid cracked for about 2 hours.
  • Transfer the ribs, minus loose bones & vegetables, to a plate or tupperware.
  • Cover and refrigerate overnight.
  • Strain the braising liquid into a medium bowl, pressing out the liquid from the solids.
  • Discard the solids, cover and refrigerate the liquid (separate from the ribs).
  • This can be refrigerated up to 3 days in advance.
  • 45 minutes prior to serving: Heat a large dutch oven over medium heat; cook bacon until just crisp; transfer to papertowel lined plate.
  • Add the pearl onions, parsnips, sugar and 1/4 tsp salt to the bacon grease and saute on high for 5 minutes or until browned.
  • Remove the ribs and braising liquid from the refrigerator.
  • Skim the solidified fat off the top of the liquid and discard.
  • Add the liquid to the pearl onions and bring to a simmer.
  • Season with sea salt & black pepper to taste.
  • Add ribs to liquid and push below surface.
  • Return to simmer over medium and cook with the lid cracked about 5 minutes until ribs are heated through and parsnips are tender.
  • Stir in the bacon.
  • Serve sprinkled with parsley.
  • Note: If you are making this the same day as you plan to serve it, skip cooling the ribs in the braising liquid. Instead take them out straight from the oven, strain the vegetables out of the liquid and let it settle so you can spoon off the fat that rises to the top.

Nutrition Facts : Calories 2101, Fat 178.4, SaturatedFat 76.1, Cholesterol 364, Sodium 652.4, Carbohydrate 24.5, Fiber 3.4, Sugar 7.2, Protein 74.5

BRAISED SHORT RIBS



Braised Short Ribs image

Categories     Beef     Onion     Tomato     Vegetable     Braise     Fall     Gourmet

Yield Serves 6 to 8

Number Of Ingredients 14

6 pounds beef short ribs, cut into 1-rib pieces
1 tablespoon olive oil
3 medium onions, chopped
4 large garlic cloves, minced
1 1/2 cups dry red wine
a 28- to 32-ounce can whole tomatoes including liquid coarsely puréed in a blender
1 1/2 cups beef broth
2 tablespoons Worcestershire sauce
six 3- by 1-inch strips fresh orange zest removed with a vegetable peeler
2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
1/2 teaspoon salt
10 ounces pearl onions (about 2 cups), blanched in boiling water 2 minutes and peeled
a 1-pound bag peeled baby carrots
Garnish: finely chopped fresh parsley leaves

Steps:

  • Pat short ribs dry and season with salt and pepper. In a heavy kettle (at least 6 quarts) heat oil over moderately high heat until hot but not smoking and brown ribs in batches, transferring with tongs to a large bowl.
  • Add chopped onions to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add wine, tomatoes, broth, Worcestershire sauce, zest, rosemary, and salt and bring to a boil. Add ribs including any juices that have accumulated in bowl and simmer, covered, 30 minutes.
  • Add pearl onions and carrots, stirring and pushing down to make sure they are covered by liquid, and simmer, covered, 1 to 1 1/2 hours, or until meat is tender. Transfer meat, pearl onions, and carrots with a slotted spoon to a large bowl. Discard zest and boil braising liquid, stirring occasionally, until slightly thickened and reduced to about 5 cups. Return meat and vegetables to kettle and cook over low heat, stirring occasionally, until heated through. Stew may be made 3 days ahead and cooled uncovered before chilling covered. Reheat stew, adding water as necessary to thin sauce.
  • Serve stew sprinkled with parsley.

BRAISED SHORT RIBS WITH CARROTS AND ONIONS



Braised Short Ribs with Carrots and Onions image

Categories     Onion     Braise     Marinate     Roast     Sauté     Beef Rib     Celery     Carrot     White Wine     Fall     Winter     Chill     Thyme     Simmer     Boil     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

1 cup dry white wine
3 tablespoons minced garlic
2 tablespoons Dijon mustard
1 teaspoon dried crushed red pepper
18 3-to-4 inch pieces meaty beef chuck short ribs
3 3/4 cups beef stock or canned broth
2 tablespoons olive oil
1 1/2 cups finely chopped carrots
1 1/2 cups finely chopped celery
1 1/2 cups finely chopped onions
5 1/4 cups chicken stock or canned low-salt broth
4 teaspoons chopped fresh thyme
2 bay leaves
4 teaspoons cornstarch
1/4 cup water
Fresh thyme sprigs

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.

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From bestvegetablerecipes.blogspot.com


BRAISED SHORT RIBS {EASY SHORT RIB RECIPE!} -DINNER, THEN DESSERT
2019-04-08 Instructions. Preheat the oven to 325 degrees, season your ribs with salt and pepper and toss with flour. In the dutch oven, add the oil high heat and brown the beef on all sides until dark brown, 4-5 minutes on each side. Lower the heat to medium, add the onions and caramelize them to a nice deep golden brown color, about 3 minutes, then add ...
From dinnerthendessert.com


BRAISED SHORT RIBS WITH CARROTS, PARSNIPS AND RED WINE
2012-12-30 makes enough for 1 recipe of Braised Short Ribs with Carrots, Parsnips and Red Wine. 6 medium carrots (about ¾ pound) with 1″ of green tops left on, peeled and halved lengthwise 4 tablespoons unsalted butter 1 teaspoon kosher salt 1⅓ cups water, plus additional as needed 6 medium parsnips (about ¾ pound), peeled and halved lengthwise. 1.
From wine4food.com


WHY WE LOVE MEAT: WINE-BRAISED BEEF SHORT RIBS WITH PARSNIPS
2018-02-21 Add parsnips and cook, stirring occasionally, for about 5 minutes. Clear a space in the middle of the pot and add rosemary, garlic and anchovies. Cook, stirring, until fragrant, about 45 seconds. Add wine and beef stock and stir, scraping up any browned bits. Nestle—or cram—short ribs back into the Dutch oven.
From blue-kitchen.com


WINE-BRAISED SHORT RIBS & PARSNIPS, CARROTS, & ARTICHOKES RECIPE
Preheat oven to 375°. Advertisement. Step 2. Sprinkle short ribs all over with 1/4 tsp. each salt and pepper. Heat olive oil in a 6- to 8-qt. pot over medium-high heat. Working in 3 batches, brown ribs in oil on both sides, 5 to 10 minutes per batch. Transfer as browned to a 12- …
From myrecipes.com


BRAISED SHORT RIBS WITH CREAMY PARSNIP PUREE - EDIBLE ORLANDO
2021-11-28 Preheat oven to 300F. Heat a heavy-bottomed pot with high sides over medium-high heat. Season short ribs with salt and pepper; working in batches, sear on all sides until golden brown, and remove from pan. Add garlic, celery, carrots and onion, and cook 2 to 3 minutes, until they brighten in color.
From edibleorlando.com


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