SHORT RIBS WITH ROOT VEGETABLES
Boneless beef short ribs are seared, and then simmered for hours until they are silky and tender. Brown sugar and apple cider, along with parsnips, carrots, and potatoes, add notes of sweetness add to this Hanukkah favorite.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Place a wire rack over a rimmed baking sheet; set aside. Season beef with salt and pepper. Heat oil in a 9-quart Dutch oven over high heat until hot but not smoking. Working in batches, cook the beef, flipping once, until browned, 2 to 3 minutes per side. Transfer beef to the wire rack. Reduce heat to medium-low.
- Add onions to pot; cook, stirring occasionally, until translucent, about 10 minutes. Raise heat to medium. Add garlic; cook 3 minutes, stirring occasionally. Stir in brown sugar, cider, stock, and 1/2 cup water. Add thyme, rosemary, and parsley. Return beef to pot. Bring to a boil. Remove from heat.
- Cover; transfer to oven. Cook until almost fork tender, about 1 1/2 hours.
- Remove pot from oven. Stir in parsnips, carrots, and potatoes. Return to oven; cook until fork-tender, 1 hour 10 minutes more. Gently transfer beef and vegetables to a baking sheet or a plate.
- Skim fat from cooking liquid. Simmer over medium heat until reduced by about half, about 7 minutes. Return beef and vegetables to pot. Season with salt and pepper; toss gently. Transfer to serving platter. Sprinkle with parsley.
BRAISED SHORT RIBS WITH ROOT VEGETABLES
A complete meal in one pot. Although it looks complicated, it is quite simple. Meat and vegetables are tender and delicious. Serve with salad and hearty bread.
Provided by KelBel
Categories One Dish Meal
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Season ribs with rosemary. salt and pepper by rubbing them into the meat of the ribs. Lightly coat each side of ribs with flour, shaking off any excess.
- Heat olive oil in a large deep ovenproof skillet or dutch oven over medium heat. Add the ribs and cook about 2 minutes on all sides. Transfer the ribs to a plate.
- Add shallots, carrots, and parsnips to the same skillet and cook about 5 minutes until tender and brown.
- With the vegetables still in the pan, deglaze the skillet by adding the port and cooking over medium high heat 10 to 12 minutes until the liquid is reduced by half.
- Add the broth and tomato paste and stir to mix thoroughly. Remove from heat.
- Return the ribs to the skillet, cover and cook in the oven for 2 1/2 hours, until the meat is fork tender and falling off the bone. Turn ribs several times during the cooking process.
- Transfer the ribs and vegetables to a plate. Place the skillet over medium high heat and boil to reduce the liquid by about two thirds. The liquid will become thick.
- Spoon liquid over meat and vegetables.
Nutrition Facts : Calories 1128.1, Fat 89.3, SaturatedFat 36.8, Cholesterol 172.4, Sodium 492.3, Carbohydrate 21.1, Fiber 1.1, Sugar 8.6, Protein 35
BRAISED BEEF SHORT RIBS WITH ROOT VEGETABLE RAGOûT
Steps:
- Slice enough onion and chop enough carrot to measure 20 g each. In a 1.42- to 1.89-litre saucepan cook onions and carrots in 14.79 ml oil over moderate heat 2 to 3 minutes, or until softened but not browned. Add wine, thyme, bay leaf, and pepper and simmer 3 minutes. Transfer mixture to a bowl and cool. In a heavy-duty sealable plastic bag combine ribs and wine mixture. Marinate ribs, chilled, turning them occasionally, at least 8 hours and up to 1 day.
- Preheat oven to 149°C.
- Remove ribs from marinade and pat dry. Pour marinade through a sieve into a small saucepan and discard solids. Bring marinade to a boil, skimming froth, and remove pan from heat.
- Season ribs well with salt and pepper and lightly dust with flour. In a heavy ovenproof skillet or flameproof casserole large enough to hold ribs in one layer heat remaining 59.15 ml oil over moderately high heat until it just begins to give off a faint white smoke. Brown ribs, turning them occasionally, and transfer to a plate. Pour off oil from skillet or casserole and add ribs and stock.
- Pour marinade through a fine sieve into skillet or casserole and bring liquid to a simmer. Cover skillet or casserole with foil or a lid and braise ribs in middle of oven (add water after 3 1/2 hours if most of braising liquid is evaporated) 4 hours, or until meat gives no resistance when pierced with a fork. Pour braising liquid through a sieve into a bowl and skim fat.
- Serve short ribs with braising liquid and vegetable ragout.
BRAISED BEEF SHORT RIBS WITH ROOT VEGETABLE RAGOûT
Steps:
- Slice enough onion and chop enough carrot to measure 1/4 cup each. In a 1 1/2- to 2-quart saucepan cook onions and carrots in 1 tablespoon oil over moderate heat 2 to 3 minutes, or until softened but not browned. Add wine, thyme, bay leaf, and pepper and simmer 3 minutes. Transfer mixture to a bowl and cool. In a heavy-duty sealable plastic bag combine ribs and wine mixture. Marinate ribs, chilled, turning them occasionally, at least 8 hours and up to 1 day.
- Preheat oven to 300°F.
- Remove ribs from marinade and pat dry. Pour marinade through a sieve into a small saucepan and discard solids. Bring marinade to a boil, skimming froth, and remove pan from heat.
- Season ribs well with salt and pepper and lightly dust with flour. In a heavy ovenproof skillet or flameproof casserole large enough to hold ribs in one layer heat remaining 1/4 cup oil over moderately high heat until it just begins to give off a faint white smoke. Brown ribs, turning them occasionally, and transfer to a plate. Pour off oil from skillet or casserole and add ribs and stock
- . Pour marinade through a fine sieve into skillet or casserole and bring liquid to a simmer. Cover skillet or casserole with foil or a lid and braise ribs in middle of oven (add water after 3‚ hours if most of braising liquid is evaporated) 4 hours, or until meat gives no resistance when pierced with a fork. Pour braising liquid through a sieve into a bowl and skim fat.
- Serve short ribs with braising liquid and vegetable ragout.
BRAISED BEEF WITH MUSHROOMS AND ROASTED ROOT VEGETABLES
Steps:
- In a large skillet, sear the beef in 6 tablespoons oil. Add the onion, celery, 2 ounces of the carrot, 2 cloves of the garlic and caramelize. Add tomato paste, stock, and bay leaves. Simmer and let cook until meat is tender, about 1 hour. If meat is not tender, continue cooking, checking every 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Toss the tourneed carrots, celeriac, and turnip with oil. Roast until tender, about 40 minutes.
- In a separate saucepan, saute the mushrooms and thyme in oil, until the mushrooms have given up most of their liquid and are tender. Add the mushroom mixture to the stew. Serve beef with roasted vegetables.
DELICIOUS BRAISED SHORT RIBS WITH RED WINE GRAVY AND VEGETABLES
Since I make this without really measuring, I cannot really list the exact amounts that I use, the amounts stated are as close as it gets to what I use when I make this, as long as you do use a minimum of 2 cups red wine all other ingredients really don't have to be exact. I also use this to make shanks and pot roast. Since me family loves spicy, I always add in red pepper flakes, but that is optional. I serve this with hot cooked pasta. If you are making a pot roast with this recipe you will have to adjust the cooking time, coat the roast in seasoned flour and brown on all sides, then continue with the recipe as stated. The short ribs are cooked on top of the stove, but you also can cook it in the oven if desired. Add in some small fresh button mushrooms too!
Provided by Kittencalrecipezazz
Categories Meat
Time 2h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl mix together the flour with allspice, seasoning salt and black pepper.
- Coat the short ribs in the flour mixture to coat on all sides.
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Add in the ribs and brown on all sides (this should take about 6-7 minutes).
- Transfer the ribs to a plate or bowl and reserve 2 tablespoons of the flour mix.
- Add in more oil to the pot if needed.
- Add in onions, carrots, celery and thyme; sauté for about 20-25 minutes, or until veggies begin to brown scraping the pot for any browned bits.
- Add in the fresh garlic the last 5 minutes of cooking.
- Return the ribs to the pot with any juices from the plate, arranging in a single layer if possible.
- Add in tomatoes and bay leaves.
- Add in broth, Worcestershire sauce and wine; bring to a boil.
- Reduce heat to medium-low, cover pot and simmer for about 1 hour.
- Uncover the pot, then simmer uncovered for about another 30 minutes, or until the meat is tender, skimming the accumulated fat from top occasionally.
- If desired, mix the reserved 2 tablespoons of flour with a small amount of cold water to make a paste, and add to the simmering sauce the last 10 minutes of cooking to thicken.
- Season with salt and pepper.
Nutrition Facts : Calories 2638, Fat 226.9, SaturatedFat 92.4, Cholesterol 430.9, Sodium 1093.1, Carbohydrate 35.3, Fiber 5.2, Sugar 10, Protein 88.1
ROOT BEER BRAISED SHORT RIBS
With gentle heat and a lot of time, short ribs become incredibly luxurious, with a melt-in-your-mouth tenderness. This recipe's secret ingredient is a high-quality root beer-one brewed with real ingredients, not artificial flavors-that adds complex, herbal notes to the braising sauce.
Provided by Justin Devillier
Categories main-dish
Time 5h3m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Dice the onions, celery, and carrots; the pieces should be about the same size. Smash the garlic cloves. Peel 4 long strips of orange rind. Set everything aside.
- Preheat oven to 325 degrees F. Place short ribs on a rimmed baking sheet lined with parchment paper and season all over with salt and pepper. In a large, heavy-bottomed pot with a lid, heat oil over high heat. Place short ribs in an even layer, without overcrowding (you might need to work in batches). Brown on each side, about 8 minutes total. Transfer browned ribs to a baking sheet.
- Reduce heat under the pot to medium. Add the diced onions, celery, carrots (a combination known as a mirepoix) and garlic to the drippings. Use a wooden spoon to stir, loosening the brown bits (fond) on the bottom of the pan. Then, sweat the vegetables until onions are translucent and have no color, 4-5 minutes. Stir in the tomato paste and cook to slightly caramelize, 2-3 minutes. Meanwhile, pick thyme leaves from stems and thinly slice orange strips horizontally. Add 2 cups chicken stock, followed by thyme leaves, orange peel, Worcestershire, bay leaves, and root beer. Tuck short ribs into root beer mixture, then add 2 more cups chicken stock, just to cover; it's fine if some ribs are showing, since they'll shrink as they cook. Bring to a simmer; then cover and place in the oven for 4-4½ hours.
- Check ribs after 4 hours; the meat should be very tender and pulling away from the bone. (If it needs more time, return to oven and check again after 30 minutes.) Use a strainer or slotted spoon to transfer the ribs to a wire rack fitted over a rimmed baking sheet. Strain braising liquid through a large strainer or chinois into a clean skillet. Bring strained liquid to a gentle simmer; spoon away and discard the fat from the edges of the pan. When most of the fat has been removed, bring to a boil to reduce slightly, 3-4 minutes.
- Assembly: Gently place the short ribs back into the sauce and baste, to warm. Plate the ribs, ladle sauce over the top, and garnish with fresh parsley. Serve immediately.
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BRAISED SHORT RIBS WITH ROOT VEGETABLE MASH RECIPE
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Servings 4Total Time 4 hrsCategory Beef
- Season the short ribs with salt and pepper and lightly dust with flour. In a large enameled cast-iron casserole, heat the oil. Add the ribs and cook over moderately high heat, turning, until browned all over, about 8 minutes. Transfer the ribs to a plate. Add the butter, bacon, garlic, onions, shallots, thyme and bay leaves to the casserole and cook over moderate heat, stirring occasionally, until the bacon fat is partially rendered and the vegetables are golden, 5 minutes. Stir in the red wine and port and cook over moderate heat until reduced by half, about 5 minutes.
- In a large saucepan, melt 4 tablespoons of the butter. Add the vegetables, garlic, thyme and bay leaves and cook over moderately low heat, stirring occasionally, until the vegetables begin to soften, 10 minutes. Stir in the honey, cover and cook until softened, 15 minutes. Add 1 cup of water, cover and cook, stirring occasionally, until almost all of the liquid is absorbed, 20 minutes longer. Discard the bay leaves and thyme sprigs. Stir in the remaining 1 tablespoon of butter and mash with a fork until chunky. Fold in the 1 tablespoon of parsley and season with salt and pepper. Keep warm.
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