Braised Short Ribs With Porcini Port Wine Sauce Recipes

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PORT WINE BRAISED SHORT RIBS



Port Wine Braised Short Ribs image

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

4-5 pounds beef short ribs (8-10 meaty ribs)
Salt and pepper
2 tablespoons olive oil or vegetable oil
1 onion, chopped
2 celery stalks, chopped
1 8-inch carrot, peeled and chopped
3 cloves garlic, grated or crushed
2 tablespoons butter
3 tablespoons (35g) flour
1 bottle (750 ml) Port wine
3 cups beef broth, canned or homemade
2 tablespoon tomato paste
3-4 sprigs fresh thyme, tied together with string
2 dried bay leaves

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



Braised Short Ribs With Porcini-Port Wine Sauce Recipe image

Short ribs in rich porcini-port wine sauce are a luxurious, company-worthy affair.

Provided by Jennifer Olvera

Categories     Entree     Dinner     Mains

Yield 4

Number Of Ingredients 16

1 1/2 ounces dried porcini mushrooms
1 cup hot water
2 1/2 to 3 pounds bone-in beef short ribs (4 to 6 large ribs)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
1 large carrot, peeled and chopped large (about 2 cups)
1 small onion, finely chopped (about 3/4 cup)
1 medium stalk celery, diced medium (about 1 cup)
6 medium cloves garlic, minced (about 2 tablespoons)
1/4 cup tomato paste
3/4 cup ruby port
1 1/2 cups dry red wine
1/2 cup homemade or store-bought low-sodium chicken broth
2 bay leaves
3 sprigs thyme

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



Braised Short Ribs In Porcini-Prune Sauce image

Provided by Elaine Louie

Categories     dinner, main course

Time 4h15m

Yield 4 servings

Number Of Ingredients 14

3 pounds beef short ribs, cut into 3-inch lengths
3 medium carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
1 ounce (about 1 loosely packed cup) fresh thyme sprigs
2 bay leaves
1 tablespoon black peppercorns
7 medium onions, peeled
3 heads garlic
6 cups hearty red wine, like Cahors or Madiran
Salt and freshly ground black pepper
4 tablespoons duck fat or vegetable oil
8 cups veal stock or 6 cups canned beef broth mixed with 2 cups water
1/2 pound fresh porcini mushrooms, or sliced shiitake mushrooms
1/2 pound dried pitted prunes, cut into 1/3-inch slices

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



Braised Short Ribs With a Red Wine Reduction image

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

2 sprigs fresh thyme
2 sprigs fresh rosemary
6 beef short ribs (boneless)
2 tablespoons olive oil
1 cup rough chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
2 cups red wine
2 teaspoons tomato paste
6 -8 cups beef broth, plus more if needed
4 teaspoons honey, plus more to taste
1/4 cup balsamic vinegar
2 tablespoons flour
salt and pepper

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



BRAISED SHORT RIBS WITH PORCINI-PORT WINE SAUCE image

Categories     Beef     Braise     Dinner

Yield 4 servings

Number Of Ingredients 16

1 1/2 ounces dried porcini mushrooms
1 cup hot water
2 1/2 to 3 pounds bone-in short ribs (4 to 6 large ribs)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
1 large carrot, peeled and chopped large (about 2 cups)
1 small onion, finely chopped (about 3/4 cup)
1 medium stalk celery, diced medium (about 1 cup)
6 medium cloves garlic, minced (about 2 tablespoons)
1/4 cup tomato paste
3/4 cup ruby port
1 1/2 cups dry red wine
1/2 cup homemade or store-bought low-sodium chicken broth
2 bay leaves
3 sprigs thyme

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



Braised Short Ribs with Red Wine Sauce image

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

3 lbs boneless short ribs
2 (14 1/2 ounce) cans diced tomatoes
6 carrots, chopped
6 celery ribs, chopped
2 large onions, chopped
1 bunch Italian parsley
4 cloves garlic, chopped
1 teaspoon black peppercorns, whole
1 teaspoon dried marjoram
2 bay leaves
1 (750 ml) bottle red wine
4 cups water

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



Beef Short Ribs With Porcini Rub image

Provided by Adam Nagourney

Categories     dinner, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 12

1 kiwi, peeled
2 cups extra-virgin olive oil
2 cups balsamic vinegar
1/2 cup honey
1 red onion, thinly sliced
16 Korean-style beef short ribs cut across the bone, about 1/2-inch thick, 5 to 6 pounds total
1/2 cup finely ground dried porcini mushrooms
1/4 cup sugar
2 tablespoons salt
2 tablespoons red pepper flakes
2 tablespoons black pepper
4 scallions, trimmed and finely sliced lengthwise, for garnish

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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From theviewfromgreatisland.com


WINE BRAISED SHORT RIBS - THE COOK'S COOK
In a large heavy pot, such as a cast-iron Dutch oven, heat a small amount of olive oil until sizzling. Add the short ribs and sear until well-browned, about 5 minutes each side. Remove from pot, and set aside. 3. Add a small amount of olive oil to the pot, if needed, and add the carrots, onions, and celery. Saute until translucent.
From thecookscook.com


RED WINE BRAISED SHORT RIBS - WAVES IN THE KITCHEN
2020-05-09 brown the meat. add the aromatic veggies. add the braising liquid. cook gently in oven for a few hours until tender. once the short ribs are fork tender, remove from pot. strain sauce and pour it back in the pot. add 2 secret ingredients and reduce sauce. taste sauce and adjust seasoning. place short ribs back in.
From wavesinthekitchen.com


RED WINE BRAISED SHORT RIBS WITH MUSHROOMS - COOKING CHAT
2021-10-16 Heat a tablespoon of olive oil in a skillet on medium. Add the shallot, sauté until softened, about 5 minutes. Add the mushrooms, cook until they sweat, about 5 minutes. Prepare the ribs: After the ribs have braised for 3 hours, remove the Dutch oven from the oven and place on the stove top.
From cookingchatfood.com


RED WINE BRAISED SHORT RIBS W/ POLENTA - CONFESSIONS OF A GROCERY …
2021-02-08 Add red wine and tomatoes, stirring to incorporate. Return browned meat back to pan, nestling it into the braising liquid. Bring mixture to a boil, then reduce heat to a simmer for 3-3 ½ hours, until meat is fork tender. Stir occasionally. If making ahead, allow stew to cool before refrigerating entire dutch oven.
From confessionsofagroceryaddict.com


BRAISED SHORT RIB RAVIOLI WITH PORCINI MUSHROOM JUS
2016-01-01 Using slotted spoon, remove beef to bowl. Set aside. Drain all but 1 tbsp fat from Dutch oven; cook porcini mushrooms and garlic over medium-high heat, stirring, until fragrant, about 30 seconds. Add wine; cook, stirring, until absorbed, about 30 seconds. Add beef and 2 cups of the broth; bring to boil.
From canadianliving.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


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