John Beshs Braised Beef Short Ribs Recipes

GARLIC BRAISED SHORT RIBS WITH RED WINE

Steps:

• Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
• Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
• Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
• Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
• Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

BRAISED SHORT RIBS

Steps:

• Preheat the oven to 325 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside.
• In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered. Remove the bacon and set aside. Drain off any excess fat.
• Add the olive oil to the pan with the bacon fat and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside.
• Lower the heat to medium. Add the carrots, shallots and onions to the pan and cook for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of glory. Add the broth, 1 teaspoon kosher salt and plenty of freshly ground black pepper and bring to a boil. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid. Finally, add the cooked bacon.
• Put on a lid and transfer to the oven. Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours. Remove the pan from the oven and allow to sit for at least 20 minutes with the lid on before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)
• For each serving, arrange 2 ribs on a bed of the grits, spooning a little juice over the top.
• Cook the grits according to the package instructions, adding the salt with the water. Turn off the heat just before the grits are done.
• Preheat the oven to 350 degrees F.
• In a small bowl, whisk together the eggs. To temper the eggs before adding them to the hot grits, throw a couple of spoonfuls of the hot grits into the eggs. Begin stirring immediately and continue stirring until the mixture is well combined.
• Pour the egg mixture into the grits. Stir constantly to incorporate the eggs into the grits. Add the butter and stir until melted. Next, add the cheese and stir until melted. Add the cayenne and garlic and stir well to combine. Taste and adjust the seasonings, adding more salt or cayenne if necessary. You could also add more cheese if you think that will bring happiness to your life, but keep in mind that some cheeses increase the salt content more than others.
• Butter a 9-by-13-inch baking dish and pour the grits into the dish. Bake until the grits are hot and bubbly, 30 to 35 minutes. Let stand for 10 minutes before serving. The grits will become firmer as they cool.

BRAISED BEEF SHORT RIBS

Steps:

• Preheat the oven to 350 degrees F.
• Heat a roasting pan over high heat with the oil. Sprinkle the ribs with salt and pepper. Add the ribs to the pan, then reduce the heat to medium. Sear on both the top and bottom of the meat, 2 to 3 minutes per side, reserving the pan drippings. After searing the ribs, add the stock, mirepoix, tomato paste, merlot, garlic and the reserved pan drippings to the pan. Tightly cover and cook in the oven for 2 1/2 to 3 hours. Remove the pan from the oven and check the ribs, which should be fork tender. If need be, continue cooking to achieve desired tenderness. Next remove the ribs and reserve the liquid to create sauce.
• Pour the reserved cooking liquid through a strainer, then discard the remaining vegetables. In a saucepan, blend the herbs and liquid over medium-high heat. Reduce the liquid by three-quarters, yielding 3 cups of sauce. Pass the reduced sauce through a strainer, then set aside and keep warm.
• For the potatoes: In a large pot, bring 1 gallon of water to a boil. Add the potatoes and cook until softened, 15 to 18 minutes, then drain. Pass the potatoes and butter through a food mill or ricer into a bowl. Next add the salt and pepper, and then blend with a whisk. Taste and add additional salt and pepper if needed.
• To serve, place the mashed potatoes in the center of the plate, top with a short rib, and finish with the warm sauce. Repeat for the remaining short ribs.

ZINFANDEL BRAISED BEEF SHORT RIBS

Steps:

• Generously season the short ribs with salt and pepper. In a large mixing bowl, whisk together the zinfandel, sugar, garlic, fresh thyme and a pinch of salt. Marinate the short ribs in the wine mixture for 12 hours in the refrigerator.
• Pour 3 ounces canola oil into a Dutch oven over high heat. Remove the short ribs from the wine and allow the beef to rest for several minutes and come to room temperature. Reserve marinade.
• Once the meat has rested, place in the hot pan. Stir and turn the meat often, carefully allowing each piece to brown on each side before removing from the pan. When browned (will take several minutes per side), remove the beef from the pan and add the onions, carrots, and celery. Stir constantly and allow the onions to cook until mahogany in color, about 10 minutes; if onions are browning too quickly, reduce to medium heat. Add the short ribs back to the pot along with the reserved wine marinade. Allow the wine to come to a boil before reducing the heat to a simmer, skimming foam and fat from the surface of the liquid. After simmering for several minutes, add remaining ingredients and allow to simmer uncovered until the meat is fork tender and nearly falling off the bone, roughly 5 hours.
• Once the beef has cooked, transfer short ribs to a dish and cover. Reduce the pan liquids until they coat the back of the spoon, simmering about 30 minutes. Strain the braising liquid and return the short ribs to the liquid. Season the short ribs and braising liquid with salt and pepper to taste. Reserve for later use.
• This may all be done up to 3-4 days in advance. Reheat in oven or microwave until meat is at least 160 degrees Fahrenheit.

JOHN BESH'S BRAISED BEEF SHORT RIBS

Steps:

• 1. Season short ribs with salt and pepper; be rather generous. In a mixing bowl, whisk together zinfandel, sugar, tomatoes, beef broth, garlic, thyme, bay leaves, and a pinch of salt. 2. Pour canola oil into a heavy pot or Dutch oven (at least 5 quarts) and place over high heat. When oil is hot, working in small batches, brown the meat. Turn each piece to brown on all sides before removing from the pot. Tip: A sturdy pot that conducts heat well has a lot to do with the success of this dish. Get yourself a cast-iron pot. It'll outlast you. 3. When all beef is browned and removed from pot, add onion, carrots, and celery, allowing onion to cook until browned, about 10 minutes, stirring frequently. 4. Return beef to the pot along with wine mixture. Allow wine to come to a boil before reducing heat, skimming fat from surface. 5. After simmering for several minutes, add mushrooms. Cover and simmer over very low heat until meat is fork tender and nearly falling off the bone, about 1 1/2 to 2 hours. 6. Once the beef has cooked, remove from pot and keep warm. Turn up heat and reduce the pot liquids until thickened, about 10 minutes. Season with salt and pepper to taste. 7. Transfer ribs to four shallow bowls, spooning liquid over top. John Besh is the chef and owner of August in New Orleans.

BORSCHT-BRAISED BEEF SHORT RIBS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Generously season short ribs with kosher salt and freshly ground black pepper. Heat vegetable oil over high heat in a heavy pot. Brown short ribs on all sides until they are dark brown, about 6 minutes; transfer to a bowl. Add onions and continue cooking over high heat until onions go from golden to dark brown, about 8 minutes; this will make a richer, darker sauce. Stir flour into the onion mixture; cook for about 1 minute. Pour in broth; add bay leaf, beets, carrots, and celery. Bring pot to a simmer. Place browned short ribs in pot, evenly distributing them among the vegetables.
• Bake in preheated oven until meat is tender, about 2 hours. Transfer meat and vegetables to a serving platter.
• Bring sauce to a fast simmer over high heat until it is reduced by half and slightly thickened, 5 to 10 minutes. Taste for seasoning and add more salt, if needed.
• Serve in bowls topped with a dollop of sour cream and chopped fresh chives.