BRAISED SHORT RIB FRENCH DIP
Steps:
- For the caramelized onions: Melt butter in a medium saute pan over medium heat. Add onions and cook, stirring every few minutes with a metal spoon or spatula, until a rich chocolate brown color, 30 to 45 minutes. (Do not stir too often or onions will not properly caramelize; stir often enough to prevent onions from burning.) Deglaze pan with red wine and cook an additional 2 to 3 minutes.
- For the short ribs: Preheat oven to 350 degrees F.
- Heat bacon fat in a medium stockpot over medium-high heat. Add the celery, carrots and onions and cook until onions are browned, 5 to 7 minutes. Add tomato paste and stir constantly until well combined and deep red, 3 to 4 minutes. Stir in wine and bring to a boil. Add all herbs and garlic and stir in beef stock. Bring to a boil. Reduce heat and let braising liquid simmer while preparing short ribs.
- Trim excess fat from short ribs and cut into four 5- to 6-ounce portions. Sprinkle all sides of the short ribs with salt and pepper. Brush bottom of a large Dutch oven with a little vegetable oil and heat until smoking hot. Add short ribs. Brown all sides and turn off the heat; turn off the heat to the braising liquid as well.
- Carefully ladle all the braising liquid along with the herbs and vegetables over the short ribs. Cover cook in the oven, 4 hours.
- Using metal tongs, carefully remove each short rib from the braising liquid and set aside to cool. Strain braising liquid. Discard vegetables and herbs, reserving liquid. Set aside.
- Raise oven temperature to 375 degrees F. Slice short ribs and remove any excess fat. Heat braising liquid in a medium pot. Add sliced short ribs and caramelized onions and heat approximately 5 minutes. Remove short ribs and caramelized onions and place inside French rolls; arrange on a baking sheet. Top with Gruyere and toast in oven until cheese is well melted, 5 to 7 minutes. Serve with coleslaw and a cup of warm braising liquid for dipping.
BRAISED BEEF SHORT RIBS
After not being able to find a recipe for beef short ribs on the internet, I thought I might share this one that I came across many years ago. I have received raves about my short ribs every time I have served them. Try them, I'm sure you will agree! Enjoy!
Provided by Jim Stearns
Categories Main Dish Recipes Rib Recipes
Time 2h55m
Yield 10
Number Of Ingredients 13
Steps:
- In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
- In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
- Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
- In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.
Nutrition Facts : Calories 889.3 calories, Carbohydrate 36.3 g, Cholesterol 137.9 mg, Fat 68.8 g, Fiber 4.9 g, Protein 30.4 g, SaturatedFat 29 g, Sodium 645.7 mg, Sugar 5.1 g
FRENCH INFLUENCED BRAISED BEEF SHORT RIBS
I found this recipe in Cooking Enthusiast catalog, under the title of French Influenced. Very tender meat and nice thick sauce. Wonderful flavor. The recipe did call for 2 large sprigs of fresh Rosemary and I opted to use bay leaves instead as I don't care for Rosemary.
Provided by Papa D 1946-2012
Categories Meat
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Season ribs with salt and pepper.
- Heat 2 tbs.oil in large dutch oven or braiser over medium high heat, add short ribs and brown as evenly as possible. Do in batches.
- Remove ribs and set aside. Reduce heat to medium and add onions, carrots, celery, garlic and cook until tender.
- Add tomato paste, beef broth, red wine and cook, stirring, until incorporated, add ribs and bay leaves, reduce to a simmer, cover and cook over low heat for 3 - 3 1/2 hours or until meat easily falls off the bone.
- Remove from heat and let sit for about 15 minutes for fat to rise to the top, skim off any fat with a ladle. If sauce isn't thick enough remove ribs and add water/cornstarch mixture and bring to a boil, stir to thicken.
- Serve ribs over egg noodles and top with sauce.
- Garnish with scallions. (optional).
Nutrition Facts : Calories 1339.3, Fat 114.6, SaturatedFat 48.4, Cholesterol 229.8, Sodium 597.4, Carbohydrate 18.2, Fiber 3.9, Sugar 8.2, Protein 46.6
SHORT RIBS PROVENçALE
Provided by Rick Rodgers
Categories Beef Herb Olive Side Braise Dinner Carrot Potluck Simmer Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- 1. Position a rack in the center of the oven and preheat to 300°F.
- 2. Heat the oil in a large (at least 6-quart) Dutch oven or flameproof casserole over medium-high heat. Season the short ribs with the salt and pepper. In batches, without crowding, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, about 8 minutes. Using tongs, transfer the ribs to a platter.
- 3. Pour off all but 2 tablespoons of the fat from the pot. Add the onion, chopped carrot, and celery to the pot and reduce the heat to medium-low. Cover and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the garlic, herbes de Provence, and flour and stir until the garlic gives off its aroma, about 1 minute. Stir in the wine and bring to a boil over high heat, stirring up the browned bits on the bottom of the pan with a wooden spoon. Add the broth, tomatoes, and bay leaf. Return the short ribs, and any juices, to the pot. Add cold water as needed to barely reach the top of the ribs and bring to a boil over high heat.
- 4. Cover tightly, transfer to the oven, and bake, stirring occasionally to change the position of the ribs, until the meat is falling-off-the-bone tender, about 2 1/2 hours. During the last 15 minutes, add the baby carrots.
- 5. Transfer the short ribs to a deep serving platter and cover with aluminum foil to keep warm. Skim off the fat from the surface of the cooking liquid, and discard the bay leaf. Bring to a boil over high heat and cook until the liquid is reduced to a sauce consistency, about 10 minutes (the exact time depends on the size of the pot). Add the olives and cook to heat them through, about 3 minutes. Season the sauce with salt and pepper.
- 6. Spoon the sauce with the carrots over the ribs, sprinkle with the parsley, and serve hot.
BRAISED BEEF SHORT RIBS
Wonderful winter dish. Tender, succulent braised meat that falls from the bone. You can however use boneless if peferred. This will be sure to impress company.Don't let the long cooking time discourage you it's pretty easy to make and worth the time.
Provided by Ocean
Categories Meat
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Season ribs with salt and pepper. heat vegetable oil in a large braising dish. Add ribs and fry until browned on all sides and then remove. Drain all fat from pan. Add vegetables and garlic and saute for 2-3 mins, then add red wine, bay leaf, and thyme. reduce liquid in the pan by halfand the return ribs to pan. Add just enough stock to cover the ribs completely, bring to a boil and then remove from heat. lay a layer of parchment paper over the ribs and stock, then cover pan with lid and place in preheated oven. Cook for 3 1/2 hours or until the meat is tender and falling off bone. Remove meat from the pan and set aside. Strain liquid into a saucepan and simmer over low heat until reduced by half. If using anchovies run the mixture through blender until smooth. If using fish sauce just add to reduced mixture in pot. It is like an au jous sauce not a gravey so don`t worry about thickness. You can however mix 1 tbsp of cold water with 1 tbsp of cornstarch then add to sauce if you would like to thicken. Serve the ribs with the sauce. Great with garlic mashed potatoes and vegetables.
Nutrition Facts : Calories 1123.6, Fat 96.3, SaturatedFat 37.7, Cholesterol 172.4, Sodium 740.1, Carbohydrate 10.7, Fiber 1.8, Sugar 3.9, Protein 35.7
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