Braised Short Ribs With Potatoes And Apples Risotto Style Recipes

BRAISED SHORT RIBS WITH POTATOES AND APPLES "RISOTTO STYLE"

Steps:

• Make the short ribs:
• Pat the short ribs dry and place in a large bowl. Sprinkle with 1/2 teaspoon salt. Cover and refrigerate 24 hours.
• Position a rack in the middle of the oven and preheat to 325°F.
• In a heavy, large ovenproof pot over moderately high heat, heat 1/4 cup olive oil until smoking. Working in 2 batches (wipe the pan clean and add remaining 1/4 cup oil between batches), sear the ribs, turning with tongs, until golden brown on all sides, about 8 minutes per batch. Transfer the ribs to a large bowl. Do not clean the skillet. Add the onions, garlic, carrots, celery, and apples to the pot. Over moderately high heat, sauté until the vegetables and apples start to soften, about 15 minutes. Add the wine and bring to a boil, scraping up any browned bits. Add the tomato purée and chicken stock then return the ribs, along with any accumulated juices, to the pot. Make sure the ribs are completely covered with liquid; add water or additional stock if necessary. Sprinkle with the remaining 1/2 teaspoon salt and the pepper and stir in the bay leaves. Cover the pot, transfer it to the oven, and braise the ribs for 2 hours.
• Uncover the ribs and continue braising until the meat is tender and starting to fall off the bone, about 45 minutes. Gently remove the ribs from the pot and transfer to a large bowl.
• When the ribs are cool enough to handle, trim any excess fat and, if desired, remove meat from the bones.
• Pour braising liquid through a fine-mesh sieve into a clean large pot, pressing on any solids. Discard the solids and skim any fat from the braising liquid. Place the braising liquid over high heat, cover, and bring to a boil. Lower the heat and simmer, uncovered, until slightly reduced, about 20 minutes. Return the ribs, along with any accumulated juices, to the pot and simmer until heated through, about 5 minutes. DO AHEAD: The short ribs can be prepared ahead and refrigerated, in the braising liquid, up to 2 days. Reheat the short ribs in their braising liquid in a large, heavy pot over moderately high heat.
• Make the potatoes and apples:
• Line a baking sheet with 2 layers of paper towels.
• In a medium saucepan over high heat, bring salted water to a boil (use about 1 tablespoon salt for every 4 quarts water). Add the potatoes and apples and boil, uncovered, until just starting to get tender, about 3 minutes. Drain the potatoes and apples and transfer to the paper-towel-lined baking sheet to cool.
• In a small, heavy saucepan over moderate heat, heat 1 tablespoon butter until melted. Add the onion and garlic and sauté until soft, about 5 minutes. Add the wine and cook until evaporated, about 2 minutes. Add the potatoes, apples, and chicken stock and simmer, stirring constantly, until the liquid is absorbed and the mixture is creamy and slightly thickened, about 12 minutes. Remove the pot from the heat and stir in the cheese, the remaining tablespoon of butter, and lemon juice. Sprinkle with salt and pepper.
• To serve:
• Divide the apples and potatoes among 6 plates. Arrange 1 short rib on each plate then drizzle with braising liquid and serve immediately.

BRAISED SHORT RIBS

Steps:

• Preheat oven to 400 degrees. Place flour in a medium bowl; season with salt and pepper. Toss ribs in flour mixture until well coated; shake off excess.
• In a 5- to 8-quart Dutch oven or heavy ovenproof pot, heat oil over medium-high. Cook ribs in two batches, turning until browned on all sides, about 10 minutes per batch; transfer to a plate.
• Add carrots and onions to pot. Cook, stirring and scraping up browned bits, until vegetables are lightly browned, 3 to 5 minutes. Add wine, broth, thyme, and tomatoes (breaking them up). Arrange ribs in pot; bring liquid to a boil. Cover, transfer to oven, and cook 1 hour. Reduce heat to 350 degrees; cook until fork-tender (but not falling apart), about 1 hour more.
• Using tongs or a slotted spoon, transfer ribs to a plate. Moisten with cooking liquid; cover with aluminum foil to keep warm. Strain remaining liquid through a fine-mesh sieve (discard solids); return to pot. Bring to a boil; cook until sauce is slightly thickened and reduced to about 2 cups, 10 to 12 minutes. Season with salt and pepper. Serve ribs with sauce. (Or return to pot, let cool slightly, cover, and refrigerator up to 1 day.)

BRAISED SHORT RIB, STOUT, AND POTATO POTPIES

Steps:

• Make the filling: Preheat oven to 300 degrees. Season short ribs with salt and pepper. Dredge short ribs in flour, coating all sides. Transfer to a large plate. Heat oil in a large Dutch oven over high heat. Working in batches, brown short ribs, about 1 minute per side. Transfer to a large plate using kitchen tongs.
• Reduce heat to medium. Add yellow onion to Dutch oven, and cook until golden, about 8 minutes. Add garlic. Cook for 2 minutes. Return meat to Dutch oven. Add stout and rosemary. Bring to a simmer. Cover, and transfer to oven. Bake for 2 1/2 hours.
• Remove Dutch oven from oven, and add cipollini onions. Braise until meat is tender and onions are cooked through, about 30 minutes. Shred meat using 2 forks. Season with salt and pepper. Divide filling among eight mini (1-cup) pie plates, or transfer to a 12-inch (8-cup) gratin dish.
• Make the topping: Raise oven temperature to 375 degrees. Peel potatoes, and very thinly slice each (preferably on a mandoline). Arrange potatoes over meat to form tight concentric circles, working around the edge and overlapping each potato by three-quarters. Brush with oil, and sprinkle with salt and pepper. Bake until topping is golden and filling is bubbling, about 45 minutes for mini potpies (1 hour for large potpie).