QUICK-SEARED SHORT RIBS WITH CHARRED SCALLION SALSA
Typically used for long braises, short ribs are insanely flavorful and have excellent marbling, which means you can and should cook them as you would a more expensive cut: seared on all sides until medium-rare. To serve, thinly slice the meat and top it generously with a mixture of fresh and charred scallions and tomatillos. Set it out with warmed tortillas and hot sauce for a D.I.Y. taco experience, though it's also great over a bed of peppery greens or crunchy romaine.
Provided by Alison Roman
Categories meat, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season short ribs with salt and pepper.
- Thinly slice half the scallions and half the tomatillos and combine in a medium bowl along with lime juice. Season with salt and pepper and set aside. Leave the remaining scallions and tomatillos whole.
- Heat oil in a large skillet (preferably cast iron) over medium-high heat.
- Sear short ribs until deeply golden brown on both sides, about 3 to 4 minutes per side. Transfer to a cutting board or platter to rest.
- Without wiping out the skillet, add remaining whole scallions and tomatillos to the skillet and season with salt and pepper. Cook, turning occasionally, until totally tender and lightly charred in spots, 4 to 6 minutes. Add cumin and toss to coat, lightly toasting the seeds. Remove from heat and, using tongs, transfer the vegetables to a cutting board.
- Coarsely chop the scallions and tomatillos and place in a small bowl; add olive oil and season with salt and pepper.
- Thinly slice short ribs crosswise and place on a large serving platter or plate. Spoon charred scallion sauce over the meat. Serve with remaining fresh scallion mixture, cilantro, tortillas, hot sauce and lime wedges for squeezing over the top.
BRAISED SHORT RIBS WITH SEARED SHRIMP AND GRITS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 3h15m
Yield 1 serving
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees F.
- Heat a high-sided saute pan over medium-high heat. Sprinkle the beef with salt and pepper, and then sear the meat to render the fat. Add the mirepoix and cook to caramelize the vegetables. Deglaze with the wine and reduce. Add the beef stock, then transfer to the oven and cook until tender, 3 hours.
- Cook the grits according to the package instructions, then mix in the cream cheese and green onions to finish.
- Heat the grapeseed oil in a large saute pan and saute the green beans and shrimp until cooked through, 5 minutes. Season with salt and pepper, then add the goat cheese.
- On a serving plate, add a line of grits, place the short rib on one area with some of the sauce from the bottom of the braising pan. Place the green beans next to the short rib and the shrimp over the green beans. Serve hot.
SEARED SHORT RIB
Ask your butcher for thinly sliced cross-cut short ribs, a.k.a. flanken or Korean style. If you can't find them, flank steak is a good substitute.
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Heat a large dry cast-iron skillet over medium-high heat. Alternatively, build a medium-hot charcoal fire, or heat a gas grill to high. Season short ribs generously with salt and pepper. Working in batches, sear ribs until browned, 4-5 minutes per side for medium-rare. Transfer to a plate and let rest for 5 minutes.
- Meanwhile, place 1 cup cold water and 2 ice cubes in a medium bowl. Add onion; stir, then discard ice and immediately drain well. Transfer onion to a small bowl.
- Trim meat from bones; chop into 1/4"-1/2" cubes. Transfer to a serving platter (reserve bones for those who like to gnaw on them). Serve with onion and lime.
SHERRY BRAISED BEEF SHORT RIBS
Beef short ribs are pretty much foolproof, and as long as two things happen, you are in for some very fine eats. First, the beef must be really well browned - I'm talking deep, dark, crusty, and caramelized. The other key step is easier. To paraphrase an expression, 'stick a fork in them, they're done.' Just braise them until they're fork-tender. After browning properly, the only way to mess these up is to undercook them, so don't.
Provided by Chef John
Categories Main Dish Recipes Rib Recipes
Time 2h55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer crisped bacon with a slotted spoon to a Dutch oven. Retain bacon drippings in the skillet.
- Generously season short ribs with salt and pepper.
- Heat bacon drippings in the same skillet over high heat. Cook short ribs in hot bacon fat until browned and caramelized on all sides, 3 to 5 minutes per side. Transfer ribs to the Dutch oven, reserving drippings in the skillet. Add thyme and bay leaf to the ribs mixture.
- Reduce heat under the same skillet to medium. Cook and stir onion in the skillet until soft and golden, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
- Whisk flour into onion mixture and stir until the mixture becomes paste-like and light golden brown, 1 to 3 minutes.
- Pour sherry into onion mixture; cook until thick and hot, about 2 minutes. Pour onion-sherry mixture into Dutch oven; add beef broth and salt to taste. Bring ribs mixture to a simmer and cover the Dutch oven with a lid.
- Transfer Dutch oven to the preheated oven and cook until short ribs are fork tender, about 2 hours. Remove ribs to a serving dish, reserving sauce in the pot.
- Set Dutch oven high heat and boil sauce until reduced and slightly thickened, about 10 minutes. Spoon reduced sauce over ribs.
Nutrition Facts : Calories 490.2 calories, Carbohydrate 9.3 g, Cholesterol 86.5 mg, Fat 38.6 g, Fiber 0.6 g, Protein 22.4 g, SaturatedFat 16.2 g, Sodium 738.7 mg, Sugar 1.4 g
STICKY BRAISED SHORT RIBS AND SEARED SCALLOPS WITH ORANGE SAFFRON SAUCE
Provided by Tyler Florence
Categories main-dish
Time 3h35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the short ribs: Preheat the oven to 350 degrees F.
- In a large casserole heat the oil over medium-high heat. Season the meat with salt and pepper and brown on all sides. Remove the short ribs and set aside. Add the onion, carrot, paprika, caraway, and thyme to the pan and cook until softened, about 10 minutes. Pour in the honey, red wine, and stock and bring it to a boil. Return the meat to the pan; the liquid should just about cover the meat. Place the pot in the oven and put on the lid loosely to allow the steam to escape and the sauce to thicken. Cook until the meat is very tender, 2 1/2 to 3 hours. Place the meat on a platter and keep it warm. If necessary, cook the liquid over high heat until it is thick and syrupy. Remove from the heat and return the meat to the pan while you make the scallops.
- For the scallops: In a saucepan over high heat, add the chicken broth, cream, orange zest, and saffron, if using. Cook until the liquid is reduced and thick, about 10 minutes. Meanwhile, pat the scallops dry with paper towels. Season them well with salt and pepper. Put a large skillet over medium-high heat and add 3 tablespoons olive oil. Sear the scallops without moving them for 1 to 2 minutes. When nicely browned, turn them over and sear them on the other side. Remove the scallops and set aside. Pour out any excess oil and add the cream mixture to the pan. Let this reduce over high heat for about 2 minutes. Return the scallops to the pan and cook until they are heated through, about 1 more minute.
- Serve the sticky short ribs topped with the creamy scallops; garnish with watercress.
SMOTHERED BEEF SHORT RIBS
Here's a great stove top recipe for cooking beef short ribs. They are cooked in beef stock with mixed vegetables. This dish is great served over mashed potatoes.
Provided by Michele O'Sullivan
Categories Main Dish Recipes Rib Recipes
Time 2h20m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium high heat. Season the ribs with salt and pepper to taste and dredge them in flour. Fry the ribs in the oil in small batches, adding oil as needed, to sear the meat. This should take 2 to 3 minutes per batch. Set ribs aside.
- In the same pot, add the onions and saute for 2 minutes. Add the celery and carrots and saute for 1 more minute. Season with salt and pepper to taste, and then stir in the garlic, bay leaves and thyme and cook for 1 more minute.
- Deglaze the pot with the red wine, scraping up all the bits on the bottom. Add the stock, bring to a boil, reduce heat to low and simmer. Add the ribs and continue to simmer for 2 hours, until the sauce thickens. Stir in the parsley and serve.
Nutrition Facts : Calories 1504.6 calories, Carbohydrate 26.3 g, Cholesterol 229.8 mg, Fat 128.7 g, Fiber 2.8 g, Protein 50.6 g, SaturatedFat 50.6 g, Sodium 1237.5 mg, Sugar 3.9 g
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- In a large Dutch oven, heat the olive oil over high heat. Add the short ribs in batches, searing until all sides are browned. Set aside each batch on a plate and let the juices gather.
- Once all of the short ribs are browned, add them back to the Dutch oven. Add the carrots, onion, garlic, and broth. Top with sprigs of thyme and rosemary.
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