PORT WINE BRAISED SHORT RIBS
The red Port wine adds a rich flavor to these fork-tender braised short ribs. The braising liquid is strained of the braising vegetables resulting in a luxuriously rich, flavorful sauce.
Provided by Pat Nyswonger
Categories Main Dish
Time 2h30m
Number Of Ingredients 14
Steps:
- Preheat the oven to 250°F and remove the upper oven rack.
- Pat the beef ribs with paper towels to remove moisture, season with salt and pepper.
- Heat the oil in a Dutch oven or heavy-bottomed, pan over high heat and add 1/2 of the seasoned short ribs. Cook, turning to sear all sides of the ribs until they are a rich brown color.
- Transfer to a plate and repeat with the remaining 4 short ribs. Add additional oil if necessary.
- Reduce the heat to medium and add the onion, celery and carrot. Sauté until softened then stir in the garlic and cook for 30 seconds. Add the butter and when it has melted stir into the vegetable mixture. Sprinkle the flour over the mixture, stir to combine and cook for 1 minute then stir in the wine, beef broth and tomato paste. Add the bundle of thyme and the bay leaves.
- Add the browned short ribs to the pot and bring the mixture to a boil. The liquid should cover about 2/3 of the top of the ribs. Cover the Dutch oven with its lid and transfer to the oven. Cook for 2-1/2 to 3 hours until the short ribs are tender but not falling off the bones.
- Transfer the Dutch oven to a workspace and remove the ribs to a platter. Spoon out and discard the string of thyme and the bay leaves. Pour the liquid into a mesh strainer set over a bowl. Press the vegetables firmly to remove as much of their liquid as possible, then discard the strained vegetables.
- Pour the sauce into a fat separator or spoon off the excess fat. Pour the sauce back into the Dutch oven and bring to a gentle boil and reduce the liquid to thicken into a sauce. Add the short ribs and allow to reheat.
- Serve the ribs on a mound of mashed potatoes with a portion of sauce. Garnish with fresh thyme or parsley.
Nutrition Facts : Calories 777 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 233 milligrams cholesterol, Fat 58 grams fat, Fiber 1 grams fiber, Protein 59 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1, Sodium 486 grams sodium, Sugar 1 grams sugar, TransFat 3 grams trans fat, UnsaturatedFat 32 grams unsaturated fat
BRAISED SHORT RIBS WITH PORCINI-PORT WINE SAUCE RECIPE
Steps:
- Adjust oven rack to lower-middle position and preheat oven to 275°F. Combine porcini mushrooms and water in small bowl. Place a paper towel over the surface of the liquid to keep the mushrooms submerged. Let stand until mushrooms soften, about 30 minutes.
- Meanwhile, generously season short ribs with salt and pepper. Heat oil in a Dutch oven medium high heat until whisps of smoke barely begin to show on the surface. Add beef and cook until well browned on all surfaces, 8 to 12 minutes total. Transfer to a large plate and set aside.
- Return Dutch oven to medium heat and heat butter until melted. Add carrots, onion, and celery and cook stirring, until softened and barely beginning to brown, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add tomato paste and cook, stirring continually, until tomato paste takes on a burnished hue and starts to stick to the bottom of the pan, about 3 minutes.
- Add port and red wine to pan, scraping off any browned bits from bottom of pan with a wooden spoon. Bring to a boil and reduce to a simmer. Meanwhile, drain mushrooms through a strainer. Roughly chop the mushrooms, then add mushrooms and their liquid to the pot, along with chicken stock, bay leaves, thyme and browned short ribs.
- Return to a boil, cover, and transfer to the oven. Cook until completely tender, about 3 hours. Remove and discard bay leaves and thyme. Remove meat from bones, and discard bones. Skim fat from top of sauce. Bring sauce to a boil over medium heat and cook until reduced to a sauce-like, mildly thickened consistency, about 5 minutes. Return meat to the pan, season to taste with more salt and pepper, and serve immediately. (See note for serving suggestions).
Nutrition Facts : Calories 687 kcal, Carbohydrate 22 g, Cholesterol 163 mg, Fiber 4 g, Protein 43 g, SaturatedFat 19 g, Sodium 906 mg, Sugar 6 g, Fat 45 g, ServingSize serves 4, UnsaturatedFat 0 g
BRAISED SHORT RIBS IN PORCINI-PRUNE SAUCE
Provided by Elaine Louie
Categories dinner, main course
Time 4h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large nonreactive mixing bowl, combine short ribs, carrots, celery, thyme, bay leaves and peppercorns. Cut 4 of the onions into 1-inch chunks, and add to bowl. Cut 2 heads of garlic (with peel) in half crosswise, and add to bowl. Pour wine over all, and mix well. Cover, and refrigerate overnight.
- Remove short ribs from marinade, and drain well. Pat dry with paper towels, and season with salt and pepper to taste. Set aside. Strain marinade into a clean bowl, reserving vegetables. Remove thyme, bay leaves and peppercorns, and reserve. In a large casserole over high heat, heat 2 tablespoons of duck fat, and add short ribs. Sear short ribs until well browned on all sides, about 10 minutes. Remove short ribs, and set aside.
- Preheat oven to 375 degrees. Add 1 tablespoon of duck fat to casserole, then add the reserved vegetables. Saute, stirring constantly, until lightly browned, about 10 minutes. Add reserved marinade, and stir well. Boil marinade until reduced by half, about 15 minutes. Add veal stock, short ribs and reserved thyme, bay leaves and peppercorns. Cover, and braise in oven until ribs are very tender, about 2 1/2 hours.
- Remove short ribs from casserole, and set aside. Pour vegetables and liquid through a fine strainer into a large bowl. Discard all solids, and return liquid to a clean casserole. Bring the liquid to a boil over high heat, and reduce by half, about 10 minutes. Remove from heat, and set aside.
- Cut remaining 3 onions into large dice. Separate the cloves of the remaining head of garlic, and peel and thinly slice. In a large saute pan over medium-low heat, add remaining 1 tablespoon duck fat. Add mushrooms, and saute until lightly browned. Remove from pan, and set aside. Add diced onions to pan, and saute until translucent, about 5 minutes. Add sliced garlic to onions, and saute for 1 minute. Add mushrooms and prunes, and saute just until heated.
- Add sauteed onion, garlic, prunes and mushrooms to the casserole containing the reduced wine mixture. Adjust salt and pepper to taste. Add short ribs, and mix gently. Place over medium-low heat, and simmer just until thoroughly heated. Serve immediately.
BRAISED SHORT RIBS WITH A RED WINE REDUCTION
We found this recipe in a magazine when we stayed in St. Marteen. It is from the executive chef of a restaurant named Tempation (excellent!).
Provided by Chef Art
Categories Meat
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 300.
- Season short ribs with salt and pepper.
- Place a large stock pot over HIGH heat. When hot, add the olive oil.
- Sear the short ribs on all sides until dark brown (about 2 minutes per side).
- Once brown, remove and place in a braising pan or dutch oven.
- Discard the oil, add fresh oil, and then saute all vegetables until brown. Add tomato paste and red wine, scraping up all bits of the pan.
- Pour the vegetable mixture over the short ribs. Add rosemary and thyme. Add beef broth until ribs are completely submerged.
- Cover with a tight fitting lid or aluminum foil and place in the preheated oven. Braising time is between 3-4 hours.
- Once the short ribs are tender, remove from the liquid and set them aside on a plate (cover with foil).
- Strain the braising liquid and allow to sit and cool for 30 minutes to allow the fat to rise to the top.
- Skim the fat off the top using a ladle and discard.
- Place the remaining liquid in a sauce pan, add honey and balsamic vinegar, and reduce by half over MEDIUM-HIGH heat. To thicken, mix flour and cold water to create a slurry, then slowly whisk into sauce until desired consistency is reached.
- If necessary, reheat the short ribs in the sauce in the oven until hot. Serve.
BRAISED SHORT RIBS WITH PORCINI-PORT WINE SAUCE
Steps:
- Adjust oven rack to lower-middle position and preheat oven to 275°F. Combine porcini mushrooms and water in small bowl. Place a paper towel over the surface of the liquid to keep the mushrooms submerged. Let stand until mushrooms soften, about 30 minutes. Meanwhile, generously season short ribs with salt and pepper. Heat oil in a Dutch oven medium high heat until whisps of smoke barely begin to show on the surface. Add beef and cook until well browned on all surfaces, 8 to 12 minutes total. Transfer to a large plate and set aside. Return Dutch oven to medium heat and heat butter until melted. Add carrots, onion, and celery and cook stirring, until softened and barely beginning to brown, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add tomato paste and cook, stirring continually, until tomato paste takes on a burnished hue and starts to stick to the bottom of the pan, about 3 minutes. Add port and red wine to pan, scraping off any browned bits from bottom of pan with a wooden spoon. Bring to a boil and reduce to a simmer. Meanwhile, drain mushrooms through a strainer. Roughly chop the mushrooms, then add mushrooms and their liquid to the pot, along with chicken stock, bay leaves, and thyme. Return to a boil, cover, and transfer to the oven. Cook until completely tender, about 3 hours. Remove and discard bay leaves and thyme. Remove meat from bones, and discard bones. Skim fat from top of sauce. Bring sauce to a boil over medium heat and cook until reduced to a sauce-like, mildly thickened consistency, about 5 minutes. Return meat to the pan, season to taste with more salt and pepper, and serve immediately. (See note above for serving suggestions).
BRAISED SHORT RIBS WITH RED WINE SAUCE
Although this may seem like a lengthy process, all of the work is done in advance. The end result is delicious comfort food. I serve garlic mashed potatoes and whatever vege is fresh at the time.
Provided by Normaone
Categories Meat
Time 4h45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 500^F.
- Line a large baking sheet with foil.
- Generously season ribs and arrange in a single layer on baking sheet.
- Roast until brown, about 25 minutes.
- Reduce temperature to 325^F.
- Place ribs in a large heavy oven-proof pot.
- Add tomatoes with juice, and next 8 ingredients.
- Add wine and enough water to cover.
- Tightly cover pot and cook in oven until meat is very tender, about 2 hours and 40 minutes.
- Cool and refrigerate overnight.
- Remove any fat from surface and transfer ribs to a 13x9x2 inch baking pan.
- Strain liquid and return ot pot.
- Boil until liquid has reduced to 1 cup, skimming any foam that appears, about 50 minutes.
- Season to taste.
- Preheat oven to 325^F.
- Pour sauce over ribs.
- Cover pan with foil and bake until ribs are heated through, about 25 minutes.
- Transfer ribs to a serving platter and spoon sauce over.
- Serve.
Nutrition Facts : Calories 1542.7, Fat 117.5, SaturatedFat 50.9, Cholesterol 245, Sodium 730.1, Carbohydrate 37, Fiber 7.6, Sugar 17.3, Protein 50.3
BEEF SHORT RIBS WITH PORCINI RUB
Provided by Adam Nagourney
Categories dinner, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the marinade: Purée the kiwi in a blender or small food processor. In a mixing bowl, combine the kiwi, olive oil, balsamic vinegar, honey and onion. Place ribs in an extra-large zip-lock plastic bag or other large container. Add marinade, and mix well to coat ribs. Seal or cover, and refrigerate for 2 hours.
- For the porcini rub: In a small mixing bowl, combine ground mushrooms, sugar, salt, red pepper flakes and black pepper. Mix well.
- Heat a grill or broiler. Pat ribs dry and slather with porcini rub, coating them well on all sides. Grill or broil for about 2 minutes on each side, or to taste. Transfer to a warm platter, garnish with scallion slices.
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