Island Braised Short Ribs Recipes

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BRAISED SHORT RIBS



Braised Short Ribs image

Provided by Anne Burrell

Categories     main-dish

Time 3h55m

Yield 8 servings

Number Of Ingredients 12

6 bone-in short ribs (about 5 3/4 pounds)
Kosher salt
Extra-virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2 to 3 cups hearty red wine
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves

Steps:

  • Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
  • Preheat the oven to 375 degrees F.
  • While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
  • Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

ISLAND BRAISED SHORT RIBS



Island Braised Short Ribs image

Flavorful ribs with mango, chipotle, and tequila. These are prepared the day before serving so that the flavors can mellow.

Provided by cookiedog

Categories     Meat

Time 3h35m

Yield 12 serving(s)

Number Of Ingredients 11

5 lbs extra-lean short rib of beef, cut across bone in twelve 3- to 4-inch pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons canola oil
3 large leeks, trimmed and thinly sliced
2 cups mango nectar, plus
3 tablespoons mango nectar
1/2 cup tequila
1/2 cup beef broth
1 canned chipotle chile in adobo, chopped
1 large scallion, chopped

Steps:

  • Heat oven to 325 degrees.
  • Season ribs with salt and pepper. Heat nonstick skillet over medium-high heat. Working in batches, brown ribs, 7 to 10 minutes. Put in large deep ovenproof pot.
  • Drain the fat from skillet, and then heat the oil over medium-high. Add leeks; saute until browned, 8 minutes. Add 2 cups nectar, tequila, broth and chipotle; simmer 1 minute. Pour over the ribs.
  • Bake, covered, in 325 degree oven 3 hours or until the ribs are very tender; turn ribs over every 45 minutes.
  • Remove pot from oven. Let ribs cool in sauce, uncovered, 30 minutes. Remove ribs from sauce and refrigerate, covered, overnight.
  • To serve, discard fat from sauce. Add remaining 3 tablespoons nectar and ribs to sauce. Reheat over medium heat, 20 minutes. Top with scallion.

Nutrition Facts : Calories 768.9, Fat 70.9, SaturatedFat 30, Cholesterol 143.7, Sodium 218.2, Carbohydrate 3.3, Fiber 0.5, Sugar 0.9, Protein 27.7

BRAISED BEEF SHORT RIBS



Braised Beef Short Ribs image

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

½ cup all-purpose flour for coating
2 teaspoons salt
1 pinch ground black pepper
4 pounds beef short ribs
2 tablespoons vegetable oil
1 cup water
1 cup stewed tomatoes
1 clove garlic, minced
6 potatoes, peeled and cubed
3 onions, chopped
6 carrots, chopped
1 ½ tablespoons all-purpose flour
4 tablespoons water

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

ITALIAN BRAISED SHORT RIBS



Italian Braised Short Ribs image

Make and share this Italian Braised Short Ribs recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 3h

Yield 8 serving(s)

Number Of Ingredients 20

3 tablespoons all-purpose flour
salt
fresh ground black pepper
5 1/2-6 lbs beef short ribs, English cut
1/4 cup olive oil
2 ounces pancetta, chopped
2 yellow onions, finely chopped
4 garlic cloves, minced
1 teaspoon red pepper flakes
2 carrots, finely chopped
2 tablespoons tomato paste
1 tablespoon sugar
1 cup dry red wine
1 (14 1/2 ounce) can diced tomatoes
1 cup beef broth
1/4 cup balsamic vinegar
2 bay leaves
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 tablespoon dried oregano

Steps:

  • On a plate, stir together the flour, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Turn the ribs in the seasoned flour, shaking off any excess.
  • In a large heavy pot, heat the oil over med-high heat.
  • Working in batches, sear the ribs, turning occasionally, until evenly browned, about 10 minutes; transfer to a plate.
  • Add the pancetta to the pot and saute until mostly crisp, 4-5 minutes.
  • Add the onions and saute until beginning to soften, about 3 minutes.
  • Stir in the garlic and red pepper flakes and saute until fragrant, about 30 seconds.
  • Add the carrots, tomato paste, and sugar and cook, stirring often, until well blended, about 1 minute.
  • Add the wine, bring to a boil, and stir to scrape up any browned bits on the pan bottom.
  • Stir in the tomatoes and their juices, broth, and vinegar and bring to a boil.
  • Preheat the oven to 350°; return the ribs to the pot with the tomato mixture.
  • Add the bay leaves, rosemary and thyme sprigs, and oregano.
  • Cover and cook in the oven until the ribs are very tender, about 2 hours.
  • Skim as much fat as possible from the cooking liquid and discard the bay leaves.
  • Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 1353.9, Fat 120.1, SaturatedFat 50.2, Cholesterol 237, Sodium 313.9, Carbohydrate 13.5, Fiber 2, Sugar 6.7, Protein 46.8

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