Best 4 Braised Short Ribs Anne Burrell Recipes

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If you're looking for a succulent and flavorful meal, braised short ribs are an excellent choice. This dish, made popular by renowned chef Anne Burrell, offers a tender and fall-off-the-bone experience that is sure to impress. Prepare to embark on a culinary journey with this article, which will guide you through the process of creating the ultimate braised short ribs. From selecting the perfect ingredients to mastering the braising technique, we'll provide you with step-by-step instructions and expert tips to ensure your dish turns out perfectly. So, gather your ingredients, preheat your oven, and get ready to indulge in a mouthwatering masterpiece.

Let's cook with our recipes!

BRAISED BEEF SHORT RIBS



Braised Beef Short Ribs image

After not being able to find a recipe for beef short ribs on the internet, I thought I might share this one that I came across many years ago. I have received raves about my short ribs every time I have served them. Try them, I'm sure you will agree! Enjoy!

Provided by Jim Stearns

Categories     Main Dish Recipes     Rib Recipes

Time 2h55m

Yield 10

Number Of Ingredients 13

½ cup all-purpose flour for coating
2 teaspoons salt
1 pinch ground black pepper
4 pounds beef short ribs
2 tablespoons vegetable oil
1 cup water
1 cup stewed tomatoes
1 clove garlic, minced
6 potatoes, peeled and cubed
3 onions, chopped
6 carrots, chopped
1 ½ tablespoons all-purpose flour
4 tablespoons water

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.

Nutrition Facts : Calories 889.3 calories, Carbohydrate 36.3 g, Cholesterol 137.9 mg, Fat 68.8 g, Fiber 4.9 g, Protein 30.4 g, SaturatedFat 29 g, Sodium 645.7 mg, Sugar 5.1 g

BRAISED SPARERIBS WITH FENNEL



Braised Spareribs with Fennel image

Provided by Anne Burrell

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 18

1 rack spareribs, cut into ribs
Kosher salt
1 large onion, cut into large dice
1 fennel bulb, cut into large dice
6 garlic cloves
2 cups dry white wine
2 bay leaves
2 teaspoons fennel seeds, toasted and ground
1 bundle thyme
Pinch crushed red pepper
2 cups chicken stock
Herb Spaetzle, recipe follows
1 1/2 cups all-purpose flour
Kosher salt
2 eggs
1/2 cup milk
1/2 cup mixed chopped herbs (parsley, chives, marjoram, oregano or dill are great)
Extra-virgin olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Coat a Dutch oven with olive oil and bring to a high heat. Season the ribs with salt and brown in the hot oil. Remove from the pan and discard the excess oil.
  • While the ribs are browning, puree the onion, fennel and garlic in the food processor to a coarse paste. After the ribs are browned and pan has been purged of excess oil, add the pureed vegetables and brown.
  • Return the ribs to the pan and add the white wine, bay leaves, fennel seed, thyme and crushed red pepper flakes. Reduce the wine by half. Add the chicken stock, cover and place in the preheated oven. Cook the ribs for 2 hours or until they are very soft and almost falling off the bone. Check the ribs periodically to make sure everything is moving along nicely and to make sure the liquid hasn't reduced too much.
  • Serve the spareribs over the Herb Spaetzle.
  • What a rib!
  • Bring a large pot of well salted water to a boil over medium heat.
  • In a small bowl whisk together the eggs and milk until they are a homogeneous mixture.
  • In a large bowl, add flour and make a hole in the flour. Add a pinch of salt and using a fork, gradually combine the milk/egg mixture with the flour. Mix until they are just combined. Stir in 1/4 cup of the herbs.
  • Place the batter in a colander over the boiling water. Using a rubber spatula or a spaetzle maker, push the batter through a colander into the boiling water. Boil the spaetzle for 2 to 3 minutes or until firm. Drain the spaetzle and place in a medium bowl. Add some olive oil and the remaining 1/4 cup of herbs. Toss to coat evenly and serve immediately.
  • What cuties!

BRAISED SHORT RIBS - ANNE BURRELL



Braised Short Ribs - Anne Burrell image

Make and share this Braised Short Ribs - Anne Burrell recipe from Food.com.

Provided by Cristina Barry

Categories     < 4 Hours

Time 4h

Yield 8 serving(s)

Number Of Ingredients 12

6 bone-in beef short ribs (about 5 3/4 pounds)
kosher salt
extra virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 celery ribs, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 garlic cloves, smashed
1 1/2 cups tomato paste
2 -3 cups hearty red wine
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves

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.

BRAISED SHORT RIBS - ANNE BURRELL



BRAISED SHORT RIBS - ANNE BURRELL image

Yield 8

Number Of Ingredients 13

Ingredients
6 bone-in short ribs (about 5 3/4 pounds)
Kosher salt
Extra-virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2 to 3 cups hearty red wine
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves

Steps:

  • Directions 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.

Tips:

  • Use high-quality short ribs: Look for ribs that are well-marbled with fat, as this will help them stay moist and flavorful during cooking.
  • Brown the ribs before braising: This will help to develop their flavor and color.
  • Use a flavorful braising liquid: The liquid you use to braise the ribs will infuse them with flavor, so choose something flavorful like beef broth, red wine, or a combination of both.
  • Add vegetables to the braising liquid: Vegetables like carrots, celery, and onions will add flavor and depth to the braising liquid.
  • Cook the ribs until they are fall-off-the-bone tender: This will take at least 2 hours, but it is worth the wait.
  • Serve the ribs with a flavorful sauce: A simple pan sauce made from the braising liquid is a great option.

Conclusion:

Braised short ribs are a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. By following these tips, you can make sure that your braised short ribs turn out perfect every time. So next time you are looking for a hearty and flavorful meal, give braised short ribs a try.

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