Short Ribs In Broth With Squash And Shiitakes Recipes

BRAISED BEEF SHORT RIBS WITH SHERRY & SHIITAKE

Steps:

• Preheat oven to 325ºF. Season short ribs with salt and pepper on all sides; set aside. In a large Dutch oven over medium-high heat, add oil and butter. When hot, place short ribs until caramelized on all sides. Transfer on a plate and set aside.
• In the same pot, add onion, reduce heat to medium and sauté until soft, about 5 minutes. Add shiitake mushrooms and cook for 3 minutes, stirring constantly to prevent from burning. Add garlic and sauté for 1 minute. Stir in flour to coat ingredients. Pour in beef broth and cooking sherry; scrap any bits at the bottom. Stir in tomato paste, rosemary, balsamic vinegar and cayenne.
• Bring it back to a simmer on medium-high. Place short ribs back and pour more broth over enough to cover meat. Cover and transfer to the preheated oven. Braise for 2 hours or until ribs are fork-tender.
• Remove from heat and transfer short ribs on a plate while working on sauce.
• Put heat on medium and skim off fat on the surface. When simmering, pour in cornstarch mixture and stir until sauce thickens, less than a minute. Taste and adjust seasoning if necessary. Place short ribs over mashed potato, ladle sauce over and sprinkle fresh parsley on top. Makes 4 servings.

SHORT RIBS IN BROTH WITH SQUASH AND SHIITAKES

Steps:

• Place an 8- to 12-quart casserole over medium-high heat. Pat the meat dry and add as many pieces as will fit comfortably, fat side down. Brown on all sides and transfer to a platter. Finish the rest of the meat. When pan is empty, lower heat to medium and sauté onion, garlic and ginger until soft. Stir in cardamom. Add mushrooms and cook until wilted. Stir in sake and soy sauce. Add beef and stock, season with pepper and bring to a boil. Cover and reduce heat to low, simmering until meat is tender, about 2 hours.
• Allow to cool, uncovered, and skim off as much fat as possible (or, if time permits, refrigerate overnight, then discard fat from pot). Remove and discard bones from meat, trim off any gristle and cut chunks of meat in half. Return to pot, bring to a slow simmer and stir in vinegar. Add squash and scallions. Simmer, uncovered, about 10 minutes, until squash is tender.
• Place noodles in big soup bowls and spoon broth, meat and vegetables over. Serve with togarashi on the side.

BRAISED BEEF SHORT RIBS WITH SHERRY & SHIITAKE

Steps:

• 1. Preheat oven to 325ºF. Season short ribs with salt and pepper on all sides; set aside. In a large Dutch oven over medium-high heat, add oil and butter. When hot, place short ribs and cook until caramelized on all sides. Transfer on a plate and set aside.
• 2. In the same pot, add onion, reduce heat to medium and sauté until soft, about 5 minutes. Add shiitake mushrooms and cook for 3 minutes, stirring constantly to prevent from burning. Add garlic and sauté for 1 minute. Stir in flour to coat ingredients. Pour in beef broth and cooking sherry; scrap any bits at the bottom. Stir in tomato paste, rosemary, balsamic vinegar and cayenne.
• 3. Bring it back to a simmer on medium-high. Place short ribs back and pour more broth over enough to cover meat. Cover and transfer to the preheated oven. Braise for 2 hours or until ribs are fork-tender.
• 4. Remove from heat and transfer short ribs on a plate while working on sauce.
• 5. Put heat on medium and skim off fat on the surface. When simmering, pour in cornstarch mixture and stir until sauce thickens, less than a minute. Taste and adjust seasoning if necessary. Place short ribs over mashed potato, ladle sauce over and sprinkle fresh parsley on top. Makes 4 servings
• 6. To view this recipe on YouTube, click on this link >>>> https://youtu.be/z23_LMboIxU

SOY-BRAISED SHORT RIBS WITH SHIITAKES RECIPE BY TASTY

Steps:

• Generously season the short ribs all over with salt and pepper. Let sit at room temperature while you prepare the rest of the ingredients.
• Add the dried shiitake mushrooms to a large heatproof bowl and pour in enough boiling water to cover. Cover with plastic wrap and let soak for 1 hour.
• Preheat the oven to 350˚F (180˚C).
• Heat the canola oil in a large Dutch oven over medium-high heat until almost smoking. Working in 2 batches, sear the short ribs on all sides until deeply browned and crispy, about 10 minutes total. Remove the ribs from the pot and transfer to a plate.
• To pan with excess oil and beef fat, add the onion, Asian pear, ginger, scallions, and garlic, then cook over medium heat, stirring occasionally, until softened and slightly browned, about 10 minutes.
• Add the rice wine and stir to scrape up any browned bits from the bottom of the pot.
• Add the drained shiitake mushrooms, 1 cup (240 ml) of the shiitake soaking liquid, the sugar, light and dark soy sauces, gochujang, mirin, and sesame oil. Stir and bring to a boil.
• Nestle the short ribs back into the sauce, cover, and braise in the oven for 3 hours, or until the short ribs are tender enough to fall off the bone.
• Serve the short ribs over rice with the braising liquid spooned on top. Top with kimchi, sliced scallions, and toasted sesame seeds.
• Enjoy!