Best 6 Prune And Almond Braised Short Ribs Recipes

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Prune and almond braised short ribs is an elegant and flavorful dish that combines the rich, tender meat of short ribs with the sweetness of prunes and the nutty crunch of almonds. This classic French dish is perfect for a special occasion or a cozy meal at home. The short ribs are braised in a flavorful liquid, typically made with red wine, beef broth, and spices, until they are fall-off-the-bone tender. The prunes add a touch of natural sweetness and the almonds add a delightful crunch and nutty flavor. Served with mashed potatoes or roasted vegetables, this dish is sure to impress.

Here are our top 6 tried and tested recipes!

BRAISED SHORT RIBS



Braised Short Ribs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h25m

Yield 4 servings

Number Of Ingredients 20

Kosher salt and freshly ground black pepper
8 beef short ribs
1/4 cup all-purpose flour
6 thin slices bacon, diced
2 tablespoons olive oil
3 carrots, diced
2 shallots, finely minced
1 medium onion, diced
Splash of red wine
4 cups beef broth (enough to almost cover the ribs)
2 sprigs fresh thyme
2 sprigs fresh rosemary
Cheese Grits, recipe follows, or regular grits, for serving
2 cups stone-ground grits
1/2 teaspoon salt, plus more if needed
4 large eggs
12 tablespoons (1 1/2 sticks) unsalted butter, cut into tablespoon pieces, plus more for buttering the dish
3 cups grated sharp Cheddar (or other cheese), plus more if needed
1/2 teaspoon cayenne pepper, plus more if needed
4 cloves garlic, finely chopped

Steps:

  • Preheat the oven to 325 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside.
  • In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered. Remove the bacon and set aside. Drain off any excess fat.
  • Add the olive oil to the pan with the bacon fat and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside.
  • Lower the heat to medium. Add the carrots, shallots and onions to the pan and cook for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of glory. Add the broth, 1 teaspoon kosher salt and plenty of freshly ground black pepper and bring to a boil. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid. Finally, add the cooked bacon.
  • Put on a lid and transfer to the oven. Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours. Remove the pan from the oven and allow to sit for at least 20 minutes with the lid on before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)
  • For each serving, arrange 2 ribs on a bed of the grits, spooning a little juice over the top.
  • Cook the grits according to the package instructions, adding the salt with the water. Turn off the heat just before the grits are done.
  • Preheat the oven to 350 degrees F.
  • In a small bowl, whisk together the eggs. To temper the eggs before adding them to the hot grits, throw a couple of spoonfuls of the hot grits into the eggs. Begin stirring immediately and continue stirring until the mixture is well combined.
  • Pour the egg mixture into the grits. Stir constantly to incorporate the eggs into the grits. Add the butter and stir until melted. Next, add the cheese and stir until melted. Add the cayenne and garlic and stir well to combine. Taste and adjust the seasonings, adding more salt or cayenne if necessary. You could also add more cheese if you think that will bring happiness to your life, but keep in mind that some cheeses increase the salt content more than others.
  • Butter a 9-by-13-inch baking dish and pour the grits into the dish. Bake until the grits are hot and bubbly, 30 to 35 minutes. Let stand for 10 minutes before serving. The grits will become firmer as they cool.

PRUNE AND ALMOND BRAISED SHORT RIBS



Prune and Almond Braised Short Ribs image

When the chef Tony Maws's grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass. This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights). It's a Sephardic take on his grandmother's tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed. Serve it as part of a Seder, or for just about any special occasion. It is sure to impress.

Provided by Joan Nathan

Categories     dinner, main course

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 22

7 pounds beef short ribs or 5 pounds flanken, cut in 4-inch portions
Salt
Black pepper
1/4 cup rendered duck fat or chicken fat, or canola oil
1 large Spanish onion, diced
3 large carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, peeled and smashed
1 (1-inch) piece ginger, peeled and smashed
2 cups ruby port
2 cups red wine
4 cups pitted prunes
1 1/4 cup slivered almonds, lightly toasted
4 ounces shiitake, crimini or other mushrooms, diced
1/2 cup loosely packed chopped parsley
4 fresh thyme sprigs
1 bay leaf
1 cinnamon stick
1 clove
1 star anise
Zest of 1 orange, in strips
4 cups veal, beef or chicken stock, or as needed

Steps:

  • Heat oven to 325 degrees. Season short ribs or flanken with salt and pepper. Place a heavy wide pan over medium-high heat. Add the fat or oil and heat until shimmering. Add beef and brown well on both sides. Transfer to a plate.
  • Add onion, carrots, celery, garlic and ginger to the pan, and stir until the onions begin to brown, about 3 minutes. Add port and wine, scraping the bottom of the pan with a wooden spoon. Simmer until reduced by half, about 10 minutes.
  • In a large Dutch oven or heavy braising pan, combine 2 cups of the prunes, 1 cup almonds, and the mushrooms. In a piece of cheesecloth, tie up 1/4 cup of the parsley with the thyme, bay leaf, cinnamon, clove, star anise and orange zest, and add to the pot. Add the meat, the vegetable mixture and enough stock to cover. Place over high heat to bring to a boil, then transfer to the oven. Cook, covered, until the meat is falling off the bones, about 2 1/2 hours. Cool completely in the pan, then refrigerate overnight or until well chilled.
  • Skim the fat, then transfer beef to a large bowl, discarding any loose bones. Discard the cheesecloth packet, and transfer remaining broth and vegetables to a food processor. Purée, then return to a clean pan. Add meat and remaining 2 cups whole prunes. Place over medium-low heat, stirring occasionally, until gently reheated. Garnish with remaining 1/4 cup parsley and 1/4 cup almonds.

3-INGREDIENT SWEET AND SAVORY SHORT RIBS



3-Ingredient Sweet and Savory Short Ribs image

Tangy teriyaki and sweet prune juice are all you need to make flavorful, succulent short ribs.

Provided by Molly Baz

Categories     3-Ingredient Recipes     Beef     Sauce     Beef Rib     Quick & Easy     Dinner

Number Of Ingredients 5

3 pounds English-style bone-in beef short ribs
Kosher salt, freshly ground black pepper
2 tablespoons olive oil
1 cup prune juice
1 cup teriyaki sauce

Steps:

  • Preheat oven to 350°F. Season ribs with salt and pepper. Heat oil in a Dutch oven or large ovenproof pot over medium-high. Working in batches if necessary, sear ribs until browned on all sides, 8-10 minutes. Transfer ribs to a plate.
  • Drain fat from pot. Add prune juice, teriyaki sauce, and 1 1/2 cups water. Bring to a simmer and return ribs to pot. Cover pot, transfer to oven, and braise until beef is very tender and falling off the bone, 2-3 hours.
  • Transfer ribs to a platter. Bring liquid in pot to a boil on stovetop. Cook, uncovered, until liquid is reduced to a glaze, 12-15 minutes. Season with salt and pepper; pour over ribs.

BRAISED SHORT RIBS IN PORCINI-PRUNE SAUCE



Braised Short Ribs In Porcini-Prune Sauce image

Provided by Elaine Louie

Categories     dinner, main course

Time 4h15m

Yield 4 servings

Number Of Ingredients 14

3 pounds beef short ribs, cut into 3-inch lengths
3 medium carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
1 ounce (about 1 loosely packed cup) fresh thyme sprigs
2 bay leaves
1 tablespoon black peppercorns
7 medium onions, peeled
3 heads garlic
6 cups hearty red wine, like Cahors or Madiran
Salt and freshly ground black pepper
4 tablespoons duck fat or vegetable oil
8 cups veal stock or 6 cups canned beef broth mixed with 2 cups water
1/2 pound fresh porcini mushrooms, or sliced shiitake mushrooms
1/2 pound dried pitted prunes, cut into 1/3-inch slices

Steps:

  • In a large nonreactive mixing bowl, combine short ribs, carrots, celery, thyme, bay leaves and peppercorns. Cut 4 of the onions into 1-inch chunks, and add to bowl. Cut 2 heads of garlic (with peel) in half crosswise, and add to bowl. Pour wine over all, and mix well. Cover, and refrigerate overnight.
  • Remove short ribs from marinade, and drain well. Pat dry with paper towels, and season with salt and pepper to taste. Set aside. Strain marinade into a clean bowl, reserving vegetables. Remove thyme, bay leaves and peppercorns, and reserve. In a large casserole over high heat, heat 2 tablespoons of duck fat, and add short ribs. Sear short ribs until well browned on all sides, about 10 minutes. Remove short ribs, and set aside.
  • Preheat oven to 375 degrees. Add 1 tablespoon of duck fat to casserole, then add the reserved vegetables. Saute, stirring constantly, until lightly browned, about 10 minutes. Add reserved marinade, and stir well. Boil marinade until reduced by half, about 15 minutes. Add veal stock, short ribs and reserved thyme, bay leaves and peppercorns. Cover, and braise in oven until ribs are very tender, about 2 1/2 hours.
  • Remove short ribs from casserole, and set aside. Pour vegetables and liquid through a fine strainer into a large bowl. Discard all solids, and return liquid to a clean casserole. Bring the liquid to a boil over high heat, and reduce by half, about 10 minutes. Remove from heat, and set aside.
  • Cut remaining 3 onions into large dice. Separate the cloves of the remaining head of garlic, and peel and thinly slice. In a large saute pan over medium-low heat, add remaining 1 tablespoon duck fat. Add mushrooms, and saute until lightly browned. Remove from pan, and set aside. Add diced onions to pan, and saute until translucent, about 5 minutes. Add sliced garlic to onions, and saute for 1 minute. Add mushrooms and prunes, and saute just until heated.
  • Add sauteed onion, garlic, prunes and mushrooms to the casserole containing the reduced wine mixture. Adjust salt and pepper to taste. Add short ribs, and mix gently. Place over medium-low heat, and simmer just until thoroughly heated. Serve immediately.

SHORT RIBS WITH RED WINE AND PRUNE



Short Ribs With Red Wine and Prune image

Make and share this Short Ribs With Red Wine and Prune recipe from Food.com.

Provided by Brookelynne26

Categories     Meat

Time 9h

Yield 8 serving(s)

Number Of Ingredients 16

4 lbs short ribs, well trimmed
salt and pepper
1/3 cup flour
1/4 cup olive oil
2 medium onions, chopped
2 medium carrots, peeled and chopped
2 celery ribs, chopped
6 large garlic cloves, chopped
1 teaspoon herbes de provence
2 bay leaves
1 cup dry red wine
3 tablespoons tomato paste
1/2 cup chopped pitted prunes
4 cups beef broth
2 tablespoons Dijon mustard
2 teaspoons chopped fresh flat leaf parsley

Steps:

  • Sprinkle the ribs with salt and pepper to taste. Roll the ribs in the flour and shake off the excess.
  • In a large skillet, heat the oil over medium heat and cook th ribs in batches, until browned on all sides. Transfer the ribs to the slow cooker.
  • Add the onions, carrot, and celery to the skillet and cook, stirring often, until golden, about 15 minutes. Stir in the garlic and herbs and cook for a minute longer. Add the wine and cook, scraping the bottom for the browned bits, until the wine comes to a boil. Stir in the tomato paste, prunes, and broth. Pour over the ribs in the slow cooker.
  • Cover and cook on low for 8 to 10 hours, or until the ribs are tender and the meat is coming away from the bones. Skim the fat from the surface of the liquid and stir in the mustard. Discard the bay leaves. Taste for seasoning and sprinkle with chopped fresh parsley.

Nutrition Facts : Calories 142.5, Fat 7.3, SaturatedFat 1.1, Sodium 558.2, Carbohydrate 11.4, Fiber 1.6, Sugar 3.1, Protein 3

GUINNESS-BRAISED BONELESS SHORT RIBS WITH PRUNES



Guinness-Braised Boneless Short Ribs With Prunes image

From Cook's Illustrated magazine, Feb 09. Serve with egg noodles, mashed potatoes or roasted potatoes.

Provided by DrGaellon

Categories     Stew

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 15

2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
3 1/2 lbs boneless beef short ribs, trimmed of excess fat or 7 lbs bone-in beef short ribs, bones removed and trimmed of excess fat and gristle
2 tablespoons vegetable oil
4 cups thinly sliced onions (2 large onions)
1 tablespoon tomato paste
6 medium garlic cloves, peeled
1 cup Guinness stout
1 cup beef broth
4 large carrots, peeled and cut crosswise in 2-inch pieces
1/3 cup pitted prunes, cut in half
4 sprigs fresh thyme
1 bay leaf
1/4 cup cold water
1/2 teaspoon gelatin powder

Steps:

  • Place oven rack in upper-middle position and preheat to 300°F.
  • Pat beef dry with paper towels. Stir together salt and pepper and sprinkle over beef. Heat 1 tbsp oil in Dutch oven until smoking. Add half of beef and cook without moving, 4-6 minutes, until well browned. Turn beef over and cook second side until well browned, another 4-6 minutes. If fat begins to smoke, reduce heat. Transfer beef to medium bowl. Repeat with remaining oil and beef.
  • Reduce heat to medium, add onion, and cook, stirring often, until softened and barely browned, 12-15 minutes. (If onions darken too quickly, add 1-2 tbsp water to pan.).
  • Add tomato paste and stir constantly until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook until fragrant, 30-60 seconds. Turn heat up to medium-high, add Guinness, and simmer, scraping up fond from sides and bottom. Add beef broth, carrots, prunes, thyme, and bay leaf. Add beef and any juices in the bowl. Cover and bring to a simmer. Transfer to oven and cook 2 to 2½ hours, turning meat twice with tongs during cooking. When done, a fork will slip easily in and out of meat.
  • Place water in a small bowl and sprinkle with gelatin. Let stand 5 minutes. Using tongs, transfer meat and carrots to serving platter; tent with foil. Strain cooking liquid through a fine strainer into a fat separator. Press on solids to extract as much liquid as possible, then discard solids. Allow to settle, then strain off fat. Return liquid to Dutch oven and reduce to 1 cup over medium heat, 5-10 minutes. Remove from heat and stir in bloomed gelatin; season with salt and pepper to taste. Pour sauce over meat and serve.

Nutrition Facts : Calories 1009.3, Fat 75.6, SaturatedFat 31.8, Cholesterol 150.9, Sodium 663.1, Carbohydrate 25.5, Fiber 2.3, Sugar 5.3, Protein 31.9

Tips for a flavorful and successful Prune and Almond Braised Short Ribs:

- Choose high-quality short ribs with good marbling for a juicy and flavorful result. - Generously season the short ribs with salt and pepper before browning them in a Dutch oven or large pot. This step develops a rich and caramelized crust, enhancing the flavor of the dish. - Use a combination of red wine and beef broth for braising the short ribs. The red wine adds a deep, fruity flavor, while the beef broth provides a rich and savory base. - Incorporate aromatic vegetables such as carrots, onions, and celery into the braising liquid. These vegetables not only add flavor but also help to tenderize the short ribs. - Add prunes and almonds to the braising liquid during the last hour of cooking. The prunes add a sweet and tart complexity, while the almonds provide a nutty crunch. - For a thicker gravy, remove the short ribs from the pot and simmer the braising liquid until reduced by about half. You can also add a cornstarch or flour slurry to create a thicker consistency. - Serve the braised short ribs over mashed potatoes, egg noodles, or polenta. Garnish with fresh herbs such as parsley or cilantro for an extra touch of flavor.

Conclusion:

Indulge in the delectable flavors of Prune and Almond Braised Short Ribs, a hearty and comforting dish that showcases the perfect balance of sweet, savory, and tender textures. With its combination of rich short ribs, aromatic vegetables, succulent prunes, and crunchy almonds, this dish is sure to satisfy even the most discerning palate. Experiment with different cooking techniques, such as slow-cooking in a Dutch oven or braising in a crock pot, to achieve the perfect fall-off-the-bone tenderness. Remember to adjust the seasoning and cooking time based on your personal preferences, and don't forget to garnish with fresh herbs for an extra burst of flavor. So, gather your ingredients, fire up your stove, and embark on a culinary journey that will tantalize your taste buds and leave you craving more.

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