Best 10 Braised Beef Short Ribs In Port Sauce Recipes

PORT WINE BRAISED SHORT RIBS

Steps:

• Preheat the oven to 250°F and remove the upper oven rack.
• Pat the beef ribs with paper towels to remove moisture, season with salt and pepper.
• Heat the oil in a Dutch oven or heavy-bottomed, pan over high heat and add 1/2 of the seasoned short ribs. Cook, turning to sear all sides of the ribs until they are a rich brown color.
• Transfer to a plate and repeat with the remaining 4 short ribs. Add additional oil if necessary.
• Reduce the heat to medium and add the onion, celery and carrot. Sauté until softened then stir in the garlic and cook for 30 seconds. Add the butter and when it has melted stir into the vegetable mixture. Sprinkle the flour over the mixture, stir to combine and cook for 1 minute then stir in the wine, beef broth and tomato paste. Add the bundle of thyme and the bay leaves.
• Add the browned short ribs to the pot and bring the mixture to a boil. The liquid should cover about 2/3 of the top of the ribs. Cover the Dutch oven with its lid and transfer to the oven. Cook for 2-1/2 to 3 hours until the short ribs are tender but not falling off the bones.
• Transfer the Dutch oven to a workspace and remove the ribs to a platter. Spoon out and discard the string of thyme and the bay leaves. Pour the liquid into a mesh strainer set over a bowl. Press the vegetables firmly to remove as much of their liquid as possible, then discard the strained vegetables.
• Pour the sauce into a fat separator or spoon off the excess fat. Pour the sauce back into the Dutch oven and bring to a gentle boil and reduce the liquid to thicken into a sauce. Add the short ribs and allow to reheat.
• Serve the ribs on a mound of mashed potatoes with a portion of sauce. Garnish with fresh thyme or parsley.

BRAISED SHORT RIBS WITH PORCINI-PORT WINE SAUCE RECIPE

Steps:

• Adjust oven rack to lower-middle position and preheat oven to 275°F. Combine porcini mushrooms and water in small bowl. Place a paper towel over the surface of the liquid to keep the mushrooms submerged. Let stand until mushrooms soften, about 30 minutes.
• Meanwhile, generously season short ribs with salt and pepper. Heat oil in a Dutch oven medium high heat until whisps of smoke barely begin to show on the surface. Add beef and cook until well browned on all surfaces, 8 to 12 minutes total. Transfer to a large plate and set aside.
• Return Dutch oven to medium heat and heat butter until melted. Add carrots, onion, and celery and cook stirring, until softened and barely beginning to brown, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add tomato paste and cook, stirring continually, until tomato paste takes on a burnished hue and starts to stick to the bottom of the pan, about 3 minutes.
• Add port and red wine to pan, scraping off any browned bits from bottom of pan with a wooden spoon. Bring to a boil and reduce to a simmer. Meanwhile, drain mushrooms through a strainer. Roughly chop the mushrooms, then add mushrooms and their liquid to the pot, along with chicken stock, bay leaves, thyme and browned short ribs.
• Return to a boil, cover, and transfer to the oven. Cook until completely tender, about 3 hours. Remove and discard bay leaves and thyme. Remove meat from bones, and discard bones. Skim fat from top of sauce. Bring sauce to a boil over medium heat and cook until reduced to a sauce-like, mildly thickened consistency, about 5 minutes. Return meat to the pan, season to taste with more salt and pepper, and serve immediately. (See note for serving suggestions).

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.

BRAISED SHORT RIBS WITH GRAVY

Steps:

• Preheat oven to 325°. Sprinkle short ribs with 1/2 teaspoon pepper and salt. In an ovenproof Dutch oven over medium-high heat, brown ribs in oil in batches. Remove meat and set aside. Add next five ingredients to drippings; cook until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. , Return ribs to pan. Add 4 cups broth, rosemary, oregano, bay leaf and remaining pepper; bring to a boil. Bake, covered, until meat is tender, 1-1/2 to 2 hours. Remove ribs to a serving platter and tent with foil. Discard herbs., Pour drippings and loosened browned bits from roasting pan into a measuring cup. Skim fat. Add enough remaining broth to drippings to measure 1 cup. In a small saucepan, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with ribs.

BRAISED BEEF SHORT RIBS

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.

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.

BRAISED BEEF SHORT RIBS IN PORT SAUCE

Steps:

• Prepare short ribs: • Pat beef dry. Heat olive oil in a wide (12 inches in diameter), 5-quart heavy oven-safe skillet over moderately high heat until hot but not smoking. Then brown beef on all sides, leaving space between ribs for turning with tongs, about 8 minutes. Transfer to a plate and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Do not discard oil and leavings. • Put rack in middle position in oven and preheat to 325°F. Make sauce: In same skillet, over moderately high heat, re-heat the oil and leavings. Add fennel, thyme and garlic and sauté. Add onions, carrots, and celery to skillet. Over moderately high heat, sauté until onions start to soften, about 15 minutes. Stir in diced tomatoes, mustard, and parsley. Season with remaining salt and pepper and simmer on high heat for 1minute. Add port wine to simmering mixture (glazing pan) and loosen all bits and leavings. Simmer until alcohol is reduced. Add chicken broth and bay leaf; simmer until sauce appears thick and rich. Transfer short ribs and all juices to the mixture in the skillet, placing them bone side up. Ribs should be spaced evenly without touching. Cover and place in heated oven and braise until meat is tender and falling off bone, about 2 hours. Let cool slightly. When ribs are cool enough to handle, remove bay leaf and any excess fat. Transfer beef, reserving liquid, to bowl and cover with foil to keep warm. Make sauce: Put some of the solids aside, before straining, to use as a garnish. Strain cooking liquid through fine-mesh sieve and into medium saucepan, pressing on solids. Discard solids and skim fat. Whisk in 2 tablespoons flour and bring to a boil. Continue cooking until reduced to about 2 1/2 cups, about 5 minutes. To serve, place garnish onto plate, top with mash potatoes, lay one rib against the potato bed and spoon braising liquid over meat and finish with horseradish.

BRAISED BEEF SHORT RIBS WITH A BORDELAISE SAUCE

Steps:

• Heat large saute pan until smokey hot. Season both sides of ribs with salt and pepper, I use fresh ground pepper and sea salt. In 1 tbsp of olive oil, sear ribs on both sides for 1-2 minutes. Remove from pan and place in a large casserole dish. On medium heat, saute all vegetables, thyme and peppercorns for 5 minutes. Add tomato paste and stir until well combined, no lumps. Deglaze with red wine and let reduce for 5 minutes. Add beef stock and bring to a boil. Pour all sauce over the ribs, cover and braise in the oven at 325 for 3 hours.
• When finished, remove ribs and keep warm. Strain the vegetables from the sauce, reserving 3/4 cup, and return to the stove on medium high heat. Combine cold water and flour in equal parts, whisk into reserved sauce, then whisk this into the remaining sauce to slightly thicken. When done, plate the ribs and ladle sauce onto the ribs. I served this with garlic mashed potatoes and steamed baby carrots.

BRAISED SHORT RIBS WITH A RED WINE REDUCTION

Steps:

• Preheat the oven to 300.
• Season short ribs with salt and pepper.
• Place a large stock pot over HIGH heat. When hot, add the olive oil.
• Sear the short ribs on all sides until dark brown (about 2 minutes per side).
• Once brown, remove and place in a braising pan or dutch oven.
• Discard the oil, add fresh oil, and then saute all vegetables until brown. Add tomato paste and red wine, scraping up all bits of the pan.
• Pour the vegetable mixture over the short ribs. Add rosemary and thyme. Add beef broth until ribs are completely submerged.
• Cover with a tight fitting lid or aluminum foil and place in the preheated oven. Braising time is between 3-4 hours.
• Once the short ribs are tender, remove from the liquid and set them aside on a plate (cover with foil).
• Strain the braising liquid and allow to sit and cool for 30 minutes to allow the fat to rise to the top.
• Skim the fat off the top using a ladle and discard.
• Place the remaining liquid in a sauce pan, add honey and balsamic vinegar, and reduce by half over MEDIUM-HIGH heat. To thicken, mix flour and cold water to create a slurry, then slowly whisk into sauce until desired consistency is reached.
• If necessary, reheat the short ribs in the sauce in the oven until hot. Serve.

BRAISED BEEF SHORT RIBS

Steps:

• In a large skillet, brown ribs in oil in batches. Transfer to a 5-qt. slow cooker; add onions. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 6-8 hours or until meat is tender.