BALSAMIC BRAISED SHORT RIBS
Make and share this Balsamic Braised Short Ribs recipe from Food.com.
Provided by Elizabeth W.
Categories Vegetable
Time 2h10m
Yield 2 Plates, 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Season all sides of the short ribs with a generous amount of pepper and salt.
- Brown ribs on all sides in a skillet drizzled with olive oil.
- While the ribs are browning, wash & slice tomatoes, peel and cube potatoes.
- Remove ribs from skillet and place in a Dutch oven or other oven proof deep dish with lid.
- Sauté mushrooms in skillet you just used to brown ribs for about 2 minutes.
- Using a slotted spoon put mushrooms into dish with ribs.
- Lightly drizzle olive oil over ribs and mushrooms.
- Pour one tablespoon of balsamic vinegar over each rib (one per rib).
- Sprinkle with salt & pepper.
- Place lid and bake in lower middle third of oven for 2 hours.
- While ribs are cooking, prepare mashed potatoes, green beans, & tomato compote.
- Place potatoes in cold water with salt and chopped garlic & boil till fork tender (they can stay in the pot until closer to finish time of ribs).
- Drain potatoes, place back in pot and mash well.
- Add butter and cream and continue to blend well, salt to taste (keep on low heat or warm).
- Using the same skillet you used for the beef short ribs and mushrooms - heat to medium high and cook tomatoes for about 7 minutes or until skins start to blister.
- Sprinkle with salt and pepper, and pinch of red pepper flakes.
- Add a couple of tablespoons balsamic vinegar and continue to cook about 3 minutes until reduced and tomatoes begin to break down (keep warm till ready to plate.
- Steam green beans & then transfer to hot skillet drizzled with olive oil, salt & pepper.
- Sauté for about 2 minutes until start to lightly brown.
- Plate serving of mashed potatoes on each plate followed by green beans, short ribs & mushrooms, & topped with tomatoes.
- Garnish if you'd like with freshly grated Grana Padano or Parmigiana and light drizzle of your finest olive oil.
SLOW-COOKER BALSAMIC SHORT RIBS
Now here's a healthy beef short ribs recipe you can serve to company-even on a holiday. Serve with mashed celeriac or mashed potatoes, steamed green beans and a bold Italian red wine that has a touch of sweetness (think amarone or brunello).
Provided by Carolyn Malcoun
Categories Low-Carb Slow-Cooker Recipes
Time 4h30m
Number Of Ingredients 13
Steps:
- Sprinkle ribs with 1/2 teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the ribs and cook until browned on all sides, about 5 minutes total. Transfer to a 6-quart or larger slow cooker.
- Add the remaining 1 tablespoon oil and onion to the pan; cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Stir in tomato paste, garlic and thyme; cook, stirring, for 1 minute. Add vinegar and cook, scraping up any browned bits, until the liquid is mostly reduced, 3 to 5 minutes. Transfer to the slow cooker and add broth. Cover and cook on High for 4 hours or Low for 8 hours.
- Transfer the ribs to a serving platter. Transfer the liquid to a medium saucepan and bring to a boil over high heat. Whisk cornstarch and water in a small bowl and add to the boiling liquid. Cook, whisking, until thickened, about 2 minutes. Stir in the remaining 1/4 teaspoon salt. Serve the ribs with the gravy and sprinkled with parsley, if desired.
Nutrition Facts : Calories 281 calories, Carbohydrate 13 g, Cholesterol 59.4 mg, Fat 15.1 g, Fiber 0.6 g, Protein 20.3 g, SaturatedFat 5.1 g, Sodium 415.6 mg, Sugar 7.9 g
BRAISED SHORT RIBS WITH CHOCOLATE AND ROSEMARY
Steps:
- Heat heavy large pot over medium heat. Add pancetta and sauté until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Sprinkle ribs with salt and pepper. Working in batches, brown ribs in drippings in pot over medium-high heat until brown on all sides, about 8 minutes per batch. Transfer to plate. Add onions and next 4 ingredients to pot. Cover, reduce heat to medium, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add wine. Boil uncovered until liquid is reduced by half, scraping up browned bits, about 5 minutes. Add broth, tomatoes, parsley, thyme, bay leaf, and pancetta. Return ribs to pot, cover partially, and simmer 1 1/2 hours. Uncover and simmer until rib meat is tender, stirring occasionally, about 1 1/2 hours longer.
- Transfer ribs to plate; discard bay leaf. Spoon fat from surface of sauce. Boil sauce until beginning to thicken, about 8 minutes. Reduce heat to medium. Add chocolate, cocoa powder, and rosemary; stir until chocolate melts. Season to taste with salt and pepper. Return ribs to pot. Simmer to rewarm, about 5 minutes.
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CHOCOLATE BRAISED SHORT RIBS RECIPE BY WILL BUDIAMAN
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- Heat the oil in a sauté pan or Dutch oven over high heat. Season the short ribs with salt and pepper, to taste. When the oil is hot, add the short ribs and sear on all sides, about 10-12 minutes. Coat the short ribs with the cocoa powder, turning them with tongs.
- Add the chicken stock and port and bring to a simmer. Cover with a lid and place in the oven until the short ribs are tender, about 3 hours. Remove from the oven, let cool in the liquid, and place in the refrigerator overnight.
- The next day, remove the solidified fat from the top of the cooking liquid. Remove the short ribs from the cooking liquid and set aside. Place the pot back over the stove and add the carrots, mushrooms, and potatoes. Cover with the lid, and bring to a simmer over high heat.
BALSAMIC BRAISED SHORT RIBS > CALL ME PMC
2021-01-14 Instructions. Preheat an oven to 350°F. Generously season the short ribs with salt and pepper. Add the olive oil to a Dutch oven over medium-high heat. Sear …
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- Add the olive oil to a Dutch oven over medium-high heat. Sear the ribs until browned on all sides, 8 to 10 minutes per batch. Work in batches if necessary, don't crowd the pan or the ribs will steam instead of sear. After each batch is done, transfer the ribs to a platter.
- Turn up the heat to the Dutch oven and add the balsamic vinegar and red wine. Bring to a simmer. Scrape any browned bits from the pan bottom. Stir in the brown sugar and stock. Bring to a boil.
BALSAMIC BRAISED SHORT RIBS | WILLIAMS SONOMA
2017-01-11 Rated 5 out of 5 by RJS1 from Balsami Braised Short Ribs This is a great recipe and fairly easy to make. It is very tender plus the cost is so little for the ribs. …
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5/5 (6)Total Time 2 hrs 35 minsServings 2
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2012-10-24 Working in batches, sear the short ribs on all sides until nicely browned. Remove short ribs to a plate and set aside. Add the onions, carrots, and celery to the …
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BALSAMIC-BRAISED SHORT RIBS RECIPE | THRIVE MARKET
2016-05-16 Here’s a recipe that’s intensely savory with a bright, fresh finish from lemon zest and basil. Balsamic-Braised Short Ribs. Yield: 4 to 6 servings Active Time: 20 minutes Total Time: 8 hours . Ingredients. 1 tablespoon olive oil 4 pounds beef short …
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2017-02-06 Heat oil over high heat in a skillet. Sear short ribs until browned, about 2 minutes per side. Place onion slices and garlic in the bottom of the crock pot. Add short ribs, vinegar, worcestershire, …
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- Liberally season short ribs with salt and pepper. Heat oil over high heat in a skillet. Sear short ribs until browned, about 2 minutes per side.
- Place onion slices and garlic in the bottom of the crock pot. Add short ribs, vinegar, worcestershire, broth, and thyme. Cook on low 4-6 hours.
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- For the ribs, sear them until brown on all sides and remove from pan. Next, add the veggies and cook about 10 minutes, followed by the garlic. Add the liquid ingredients next and stir well, scraping the bottom of the pan to get any browned bits.
- Return the ribs to the pan and place in the oven with the cover on but slightly to the side. Cook at 275°F for 3 hours or until they are very tender.
- With about 45 minutes left on the ribs, start the potatoes. Cut them into 8ths and place them in a pot with the cream, butter and thyme. Simmer until the potatoes are soft, then remove the thyme and mash it up!
- Meanwhile for the tomato sauce, brown up the onion in some olive oil, then add the garlic, followed by the rest of the ingredients. Simmer and allow to slightly reduce until the the ribs are ready.
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- Lightly salt each rib. Heat oil in a large, oven-proof pot over high heat. Working in batches, add ribs to hot oil and sear on all sides until browned. Set browned ribs aside.
- Once all ribs have been seared, add onion, garlic, carrot, and celery to the pot and cook, stirring for 2 minutes. There will be lots of delicious brown bits on the bottom of your pot by this point. Add a splash of beer and, using a wooden spoon, scrape the bottom of the pot to loosen all the brown bits. Add the chipotle, espresso, peppercorns and brown sugar and stir to combine.
- Add ribs back into the pot. Try to keep them in a single layer, stacking them upright if necessary. Pour over the rest of the beer and enough water to just barely cover the ribs.
- At this point, you have two choices. You can either finish cooking them over very low heat on your stovetop or you can finish them in your oven at 320 degrees. Either way, you will want to continue cooking them for 4-5 hours. During this time you can basically just walk away from them. If they are on the stovetop just make sure they are barely at a simmer.
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- Trim any large pieces of fat off the beef. Generously salt and pepper the meat. Heat the dutch oven on medium-high heat. Once hot, add the oil. Add the short ribs and brown the meat on all sides. Set aside on a clean plate once browned.
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- Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the oil until shimmering. Season the short ribs with salt and pepper and add 3 of them to the casserole. Cook over moderate heat, turning, until well browned all over, about 10 minutes. Transfer to a plate and repeat with the remaining ribs.
- Pour off all but 2 tablespoons of the fat from the casserole. Add the onion and carrot and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the beef stock and beer and bring to a boil. Return the ribs to the casserole, cover and braise in the oven for about 2 hours, until the meat is very tender.
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my mom had a bottle of some well gifted chocolate balsamic vinegar in the fridge and we thought they'd be a beautiful addition to a braised short ribs recipe i adapted from Alison Ladman's Balsamic Braised Shortribs from the Seattle Food & Wine Magazine. I have used her recipe a few times and only changed a few small variables. These short ribs are delicious w/ cheesey polenta or creamy mashed ...
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