In this article, we will guide you through the culinary journey of creating the perfect braised beef short ribs, a dish that embodies both richness and tenderness. We will explore the intricacies of selecting the ideal cut of beef, marinating it to enhance its flavor profile, and braising it gently to achieve fall-off-the-bone perfection. Along the way, we will unveil the secrets of creating a flavorful sauce that elevates the dish to a whole new level. Whether you are a seasoned cook or just starting out, this article will provide you with the knowledge and confidence to create a memorable braised beef short rib experience that will delight your taste buds and impress your dinner guests.
Let's cook with our recipes!
COOKS ILLUSTRATED BRAISED BEEF SHORT RIBS
Steps:
- 1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towls and season with 2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in large heavy-bottomed Dutch oven over medium-high heat until smoking. Add half of beef and cook, without moving, until well browned, 4 to 6 minutes. Turn beef and continue to cook on second side until well browned, 4 to 6 minutes longer, reducing heat if fat begins to smoke. Transfer beef to medium bowl. Repeat with remaining tablespoom oil and meat. 2. Reduce heat to medium, add onions, and cook, stirring occasionally, until softened and beginning to brown, 12 to 15 minutes. Add tomato paste and cook, stirring constantly, until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook until aromatic, about 30 seconds. Increase heat to medium-high, add wine and simmer, scarping bottom of pan with wooden spoon to loosen browned bits, until reduced by half, 8 to 10 minutes. Add broth, carrots, thyme, and bay leaf. Add beef and any accumulated juices to pot; cover amd bring to simmer. Transfer pot to oven and cook, using tongs to turn meat twice during cooking, until fork slips easily in and out of meat, 2 to 2 1/2 hours. 3. Place water in small bowl and sprinkle gelatin on top; let stand at least 5 minutes. Using tongs, transfer meat and carrots to serving platter and tent with foil. Strain cooking liquid through fine-mesh strainer into fat seperatpr or bowl, extracting as much liquid as possible. Allow liquid to settle about 5 minutes and strain off fat. Return cooking liquid to dutch oven and cook over medium heat until reduced to 1 cup, 5 to 10 minutes. Remove from heat and stir in gelatin mixture; season with salt and pepper. Pour sauce over meat and sauce.
BRAISED BEEF SHORT RIBS
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
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
Tips:
- Sear the short ribs: Searing the short ribs before braising them adds flavor and color. Be sure to sear the ribs in a hot skillet until they are browned on all sides.
- Use a variety of vegetables: The vegetables in the braising liquid add flavor and texture to the short ribs. Use a variety of vegetables, such as carrots, celery, onions, and garlic.
- Use a good quality red wine: The red wine in the braising liquid adds flavor and depth to the short ribs. Use a good quality red wine that you would enjoy drinking on its own.
- Braise the short ribs for a long time: The short ribs need to be braised for a long time, at least 2 hours, in order to become tender and flavorful.
- Serve the short ribs with your favorite sides: The short ribs can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or rice.
Conclusion:
Braised beef short ribs are a delicious and comforting dish that is perfect for a cold winter day. The short ribs are braised in a flavorful liquid until they are fall-off-the-bone tender. Serve the short ribs with your favorite sides for a meal that is sure to please everyone at the table.
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