Worcestershire Braised Short Ribs Bunny Chow Recipes

BRAISED SHORT RIBS

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.

BARBEQUE STYLE BRAISED SHORT RIBS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven, and brown the ribs on all sides, about 5 minutes, working in batches if necessary. Sprinkle ribs with salt and black pepper as they brown. Transfer cooked ribs to paper towels to blot up extra oil.
• Stir the onion rings and carrots into the same pot, and cook and stir until the onions turn translucent and start to brown, about 8 minutes. Stir in the garlic, and cook until fragrant, about 1 more minute. Mix in tomato sauce, barbeque sauce, and beef broth; bring the sauce to a boil, and simmer for 1 minute to blend flavors. Stir in the browned ribs.
• Cover the pot, and bake in the preheated oven until the rib meat is very tender, about 2 1/2 hours. Turn the ribs occasionally while cooking. Season to taste with salt and black pepper before serving hot.

BEEF SHORT RIBS IN BURGUNDY SAUCE

Steps:

• Preheat oven to 450°. Place short ribs on a rack in a shallow roasting pan. Roast 30-40 minutes or until browned, turning once., Meanwhile, in a Dutch oven, heat butter over medium heat. Add onion, celery and carrot; cook and stir until tender, 10-12 minutes. Add garlic and thyme; cook 1 minute longer. Stir in flour until blended; gradually stir in water and wine. Add bouillon and parsley, stirring to dissolve bouillon., Transfer ribs to Dutch oven; bring to a boil. Reduce heat; simmer, covered, 2 to 2-1/2 hours or until meat is tender., Remove short ribs; keep warm. Skim fat from sauce; stir in remaining ingredients. Serve with ribs.

WORCESTERSHIRE RIBS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cover a roasting pan with aluminum foil. Place the ribs into the prepared pan.
• Bake in preheated oven for 10 minutes, turn, and cook 10 minutes more. Remove from oven, and drain off fat.
• Meanwhile, stir together the tomato paste, Worcestershire sauce, hot pepper sauce, and golden syrup in a bowl. Drizzle sauce over the ribs.
• Return ribs to oven, and bake 30 minutes more. Remove from oven, and spread the red pepper and onions over the ribs.
• Return ribs to oven, and bake 10 minutes more.

LUSCIOUS OVEN-BRAISED SHORT RIBS

Steps:

• Mix all the ingredients except the meat and potatoes in a 9- x 15-inch roasting pan. Add the ribs and rub all over with the marinade. The meat should fit comfortably in a single layer in the pan. Cover and let marinate in the refrigerator for 6 hours or up to overnight. Occasionally turn the meat over in the marinade. Remove from the refrigerator 30 minutes prior to cooking.
• Preheat the oven to 400 degrees Fahrenheit. Braise the short ribs for 2 1/2 to 3 hours, reducing the heat to 350 degrees Fahrenheit after an hour. Turn the ribs over. Add the potatoes in the last 40 minutes of cooking. Add water to the pan if too much liquid evaporates. You want to end up with glistening ribs in a reduced glaze.

WORLD FARE'S WORCESTERSHIRE BRAISED SHORT RIBS

Steps:

• Preheat the oven to 200 degrees F.
• Generously season the short ribs with salt and pepper.
• In a large pan add the grapeseed oil and heat until screaming hot. Place the short ribs in the pan and hard sear them on all sides. Once the ribs are nice and seared, remove them from the pan.
• Deglaze the pan with a cup of the homemade Worcestershire sauce.
• Place the short ribs in a roasting pan with the deglazed juice from the seared pan.
• Cover the short ribs with more of the Worcestershire sauce; cover the roasting pan with foil and place in the oven for 12 hours.
• Reduce some of the Worcestershire braising liquid to a thick sauce. Serve with horseradish smashed potatoes, and caramelized mirepoix (onions, carrots, celery).
• In a large stockpot, add the olive oil, onions, celery, carrots, and jalapeno pepper. Cook the vegetables, stirring frequently, until caramelized. Add the anchovies, garlic, tamarind paste, ginger, peppercorns, cloves, vinegar, and molasses to the pot. Simmer for approximately 1 hour, stirring occasionally, until most of the vinegar taste is gone.
• Add the demi glace to the pot. Simmer the mixture for 1 more hour, stirring occasionally. Season, strain through a fine mesh strainer and chill.

WORCESTERSHIRE BRAISED SHORT RIBS BUNNY CHOW

Steps:

• For the Worcestershire sauce:
• In a large stockpot, caramelize the onions, carrots, and celery. Add the anchovies, garlic, jalapeno, ginger, peppercorns, cloves, vinegar, tamarind paste, and molasses. Simmer for approximately 1 hour, stirring occasionally, until most of the vinegar taste is gone. Add the demi glace. Simmer for 1 hour, stirring occasionally. Season, strain through a fine mesh strainer and chill.
• For the short ribs:
• Make sure your short ribs are cleaned of any sinew. You can ask your local meat butcher to remove all sinew. Generously season the short ribs with salt and pepper. Get a large pan screaming hot with grapeseed oil. Place the short ribs in the pan and hard sear them on all sides.
• Once they are nice and seared remove them from the pan. Deglaze the pan with a cup of your Worcestershire sauce. Place the short ribs in a roasting pan with the deglazed juice form the seared pan. Cover the short ribs with more of the Worcestershire sauce; cover the roasting pan with foil and place in a 200 degree F oven for 12 hours.
• Serving suggestions:
• Reduce some of the Worcestershire braising liquid to a thick sauce. Serve with Horseradish smashed potatoes, and caramelized mirepoix (carrots, onions, celery).
• For a Bunny Chow: Purchase white bread dinner rolls from your local grocery. Cut off a silver dollar-size piece off the top of the roll. Using your finger, gently dig out the bread, making a hole in the bun. Be careful NOT to make a hole in the bottom of the bun so your short ribs don't leak out.
• In a separate pot heat up some of the short ribs and your sauce, make sure that the short ribs break up a bit. Once the short ribs are a yummy gooey consistency spoon some of the mixture into the bun.
• Place some horseradish on top of the mixture and serve.

THE WATERING CAN AND EASTER BUNNIES

Steps:

• You can recreate this centerpiece using any size or shape of molds. I used an egg mold to create the body of the watering can and the bodies of the bunnies. I used 2 of the sizes of the round molds to create the heads and the smallest dome on that mold to make the eyes. To make the watering can: It is very easy to mold an egg. Use a ladle to fill the plastic mold with chocolate. When it is full, empty it into the bowl of chocolate. The inside of the egg should be evenly coated with chocolate. Wipe the edge of the plastic mold clean on the side of the bowl or with a knife and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean again with a paring knife. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. If the chocolate is properly tempered, it will easily release from the mold. To unmold, gently push down on one side of the molded chocolate and the opposite side will lift from the mold. Use melted chocolate to glue together the two halves. In a professional kitchen, a chef often heats a baking sheet and gently presses each half against the warm metal to melt the edges a little bit. Then we press them together and set aside until the chocolate sets. Cut a circle from heavy cardboard that is large enough to serve as a base for your watering can. Use a pastry brush to cover one side with chocolate. Set aside until the chocolate is set. Use this as the base for your watering can. Apply more melted chocolate to the bottom of the egg and glue it to the base. Allow it to set.
• Use a hot serrated knife to cut the top third off of the egg. Be gentle and let the heat of the knife do the work. If you press too hard, the egg will break. If that happens, you may be able to use tempered chocolate to glue it back together. This cut creates the opening to the top of the watering can. You can adjust the size of the opening to accommodate the size of bunnies you are making. To make the spout: Roll a piece of acetate paper into a cone shape that is the correct proportion for the size of the body. Fill the cone with tempered chocolate. Set aside until it sets. When it is set, unwrap the acetate. Use a warm serrated knife to cut off the tip until it is an appropriate size for the size of your watering can. To make the handle, first draw the shape with a pencil onto a piece of parchment paper. Make one handle then make the mirror image of it. Put some melted chocolate into a bowl. Stir in about 2 teaspoons of water so the chocolate will seize. Place this chocolate in a pastry bag fitted with a 1/2-inch star tip. Use the chocolate to trace over your handles. Set aside until the chocolate sets. When set, use a little melted chocolate to glue together the flat sides of the 2 handles. To attach the spout and handle: Use melted chocolate to attach the spout and handle to the watering can. You can prop the spout against something while the chocolate sets. Place the spout on one side and the handle on the opposite side.
• If you want to make the watering can appearance to be rusty or as if it is made of velvet, use the chocolate paint sprayer technique explained in the Easter bonnet recipe. Don't forget to place the watering can in the freezer first. Use the same molding technique used for the body of the watering can to make the bodies and heads of the bunnies. I used egg shapes for the bodies and round molds for the heads. You can also use the smallest dome on the round molds to make little cheeks. I made one bunny a little larger than the other. I made additional molds from the smallest dome and cut them in half to create eyelids for the smaller bunny. To hide all of the seams on the bunnies, you can use the paint sprayer to spray the bunnies before you attach the eyes, nose and tongue. Do not put the bunny in the refrigerator like you do with the watering can. That way, you'll get a different texture. To make the ears, nose and tongue: I made the ears by cutting out the ear shapes from parchment paper. Use a pastry brush to paint the tempered chocolate onto the parchment paper. When the chocolate sets, peel off the parchment paper. If you want to bend one ear, do that before the chocolate sets. To attach the ears, use the tip of a paring knife to create a small hole at the top of the head for each ear. It will help if you use a hot knife. Dip the end of the ears in melted chocolate and then slide them gently into the holes you made. Allow them to set.
• You can make the nose and tongue out of modeling chocolate (if you have it from the previous project) or marzipan. Make any shape that strikes your fancy. Adhere the pieces to the face using chocolate to "glue" them in place. To make the eyes, use the smallest circle of the mold (or anything you can find at home). Make three cornets. Fill one with tempered dark chocolate, one with tempered milk chocolate and one with tempered white chocolate. Use the white chocolate to place a small drop in the center of the mold to create the pupil. Use the milk chocolate to make the pupil by piping a slightly larger amount on top of the pupil. Finish with a larger drop of white chocolate directly on top of the other two to create the white of the eye. If you've used a mold with a rounded bottom, the eyes will have a 3-dimensional quality. Affix the eyes by "gluing" them with a little dark chocolate. To make the butterflies: It is easy to reproduce any line drawing in chocolate. Place the drawing under a sheet of acetate. The chocolate against the acetate will take on a nice shine. For this reason, I like to make that side the front of the drawing. Make 2 cornets and fill one with tempered dark chocolate and the other with tempered white chocolate. Use the dark chocolate to trace the outline of the drawing onto the acetate. Use both white and dark chocolate to shade the drawing as appropriate. Be sure to completely fill the inside of the drawing so you end up with a solid re-creation of the drawing. It will also be easier to unmold and handle if there are no gaps in the drawing. Place the acetate in the refrigerator to help the drawing to set. To unmold, simply peel the acetate from the front of the chocolate drawing.
• Final assembly: Fill the bottom half of your watering can with crumpled plastic wrap or paper. This will create a seat for the bunnies. Set the bunnies inside the can so they rest on top of the filling. Use a little melted chocolate to attach the butterflies to the watering can. If you want to write "Happy Easter" on the front of the watering can, do it with melted chocolate that you've placed in a cornet. You can practice on an acetate sheet before you move to the final project. Enjoy! Tip: Never coat a mold with fat when you use chocolate. It does not help the chocolate to unmold. Chocolate is like plaster - it retracts when it cools. Chocolate cannot be molded onto any porous surface, like wood or a sponge. In order of preference, the best types of molds are plastic, stainless steel, and glass. Be careful with glass because it retains temperature, whether it is hot or cold. If the glass mold is slightly warm or cold, it will untemper the chocolate before it has time to set. When molding chocolate, always remember that the chocolate takes on the temperature of the mold.
• Sources: Team Torres LLC www.mrchocolate.com PO Box 303 New York, NY 10101-0303 212/489-4847 212/489-0142 (fax) Mold of domes in 9 sizes ranging from 1/2-inch to 31/2 inches Beryl's Cake Decorating & Pastry Supplies www.beryls.com PO Box 1584 North Springfield, VA 22151 800/488-2749 703/750-3779 (fax) White and dark chocolate, various egg molds, molding chocolate Sur La Table Catalog Division www.surlatable.com 800/243-0852 Traditional chocolate bunny molds; egg, lamb and rabbit shaped cake pans; Sinsation Chocolate Tempering Machine; Cutter Sets of assorted shapes and sizes

BRAISED SHORT RIBS

Steps:

• Preheat the oven to 375°F (190°C). Heat 1 tablespoon (15 ml) olive oil in a large, heavy-bottomed pot over medium-high heat. Season the short ribs with salt and pepper, add to the pot and cook until all sides are golden brown, 6 to 7 minutes a side.
• Meanwhile, heat the remaining olive oil in a large skillet over high heat. Add the onions, leeks and shallots and cook until fragrant, 5 to 7 minutes. Season with salt and pepper. Add the red bell pepper to the pot with the short ribs. Slice the Jalapenos and add to the sauteing vegetables.
• Once the short ribs are completely browned, add the sauteed vegetables, tomatoes, carrots, garlic, bouquet garni, peppercorns and wine to the short ribs. Fill with water within 1 inch (2½cm) from the top and bring to a boil. Cover and transfer to the oven and braise until the meat is fork-tender, 2½ to 3 hours.
• Check the short ribs and if they are fork-tender, remove from the oven. Discard the bouquet garni. Serve the short ribs with the vegetables.

BIG BROWN BRAISED SHORT RIBS WITH HORSERADISH

Steps:

• Preheat the oven to 375°F.
• Season the ribs generously with salt. Coat a large wide pan with olive oil and bring to high heat. Add the ribs to the pan and brown very well on all sides-this is an EXTREMELY important step in the development of big brown flavors. It may take up to 20 minutes-don't rush it!
• While the ribs are browning, put the onions, carrots, celery, mushrooms, and garlic in a food processor and purée to a coarse paste; set aside.
• When the ribs are very brown on all sides, remove them from the pan. Ditch the fat, add a bit of fresh olive oil, and add the puréed veggies to the pan. Season generously with salt and cook over medium-high heat until the veggies are very brown and a crud has formed on the bottom of the pan, 8 to 10 minutes. Scrape the crud and let it reform. Don't rush this step.
• Add the tomato paste and prepared horseradish and cook, stirring frequently, until it starts to brown, 1 to 2 minutes.
• Add the wine, bring it to a boil (BTB), and stir frequently to scrape the crud from the bottom of the pan (this is the big-money flavor). Continue cooking until reduced by half, 3 to 4 minutes.
• Return the ribs to the pan and add enough water to barely cover the meat. Toss in the bay leaves and thyme bundle, cover the pan with aluminum foil, and cook in the oven for 2 1/2 hours. Check the ribs every 45 minutes to make sure they are still covered in liquid; if the liquid has reduced too much, add more water. Turn the ribs after about 1 hour and continue cooking.
• Remove the foil during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When the meat is done it should be very tender but not falling apart. To serve, remove the bay leaves and thyme bundle and spoon the sauce over the ribs and sprinkle with the chives and freshly grated horseradish for an extra kick.

SAVORY BRAISED SHORT RIBS

Steps:

• Brown short ribs well on all sides (about 30 minutes) in Dutch oven over medium heat.
• Add broth, onion, 1 c water, peppercorns, worchstershire sauce, garlic, bay leaf and marjoram.
• Bring to a boil; reduce heat, cover and cook slowly 2 to 2 1/2 hours or until tender, turning once.
• Meanwhile, prepare Horseradish Sauce.
• Place short ribs on serving platter and keep warm.
• Skim fat from cooking liquid.
• Combine flour with 1 /2 cup water, mixing until smooth; combine with cooking liquid, bring to a boil, stirring constantly, reduce heat and cook slowly 3 minutes.
• Strain, if necessary, and serve with short ribs.
• Garnish platter with tomato wedges and parsley.
• Serve Horseradish sauce with short ribs.
• HORSERADISH SAUCE.
• 1/4 Cup Dairy Sour Cream 1 T Prepared Mustard 2 1/2 T Prepared Horseradish 1/8 t Salt Combine sour cream, horseradish, mustard and salt in small bowl.
• Cover and refrigerate.

TANGY BRAISED SHORT RIBS

Steps:

• *Thaw the lemonade concentrate. Slice the onioin. Separate the slices into rings.
• *Combine lemonade concentrate and tomato sauce in a large heavy saucepan. Cook, stirring continually, over medium-high heat until mixture is hot.
• *Add parsley, brown sugar, Worcestershire sauce, salt, thyme, red pepper flakes and bay leaf to tomato sauce mixture. Add ribs.
• *Cook the mixture, stirring occasionally, until mixture comes to a boil.
• *Cover the saucepan. Simmer, stirring occasionally, until the ribs are easily pierced with a knife, about 2 1/2 to 3 hours.
• *Skim fat from the surface of the sauce. Discard the bay leaf. Transfer the ribs to a serving platter. Spoon sauce over ribs. Serve with rice & greens.
• *ENJOY!