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.
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Emelia Ali
[email protected]I'm not a good cook, but I'm going to try to make this dish.
Aziz Danish
[email protected]This recipe is definitely going on my to-cook list.
Evans Brandoh
[email protected]I'm not a big fan of port, but I'm willing to give this recipe a try.
nebil Wase
[email protected]This recipe seems like it would be a lot of work, but it's probably worth it.
Soni Ray
[email protected]I've never had beef short ribs before, but this recipe makes me want to try them.
book
[email protected]I'm not sure about the port sauce, but the short ribs sound amazing.
Stanley Sirnoe
[email protected]I'm going to make this dish for my next dinner party.
Sher Singh
[email protected]This recipe looks delicious.
Jean Pagan
[email protected]I can't wait to try this recipe.
Arren Oconnor
[email protected]This is a great recipe for a special occasion.
Fiyinoluwahan Aladejebi
[email protected]I would definitely recommend this dish to others.
Darlington Armstrong
[email protected]The recipe was easy to follow and the dish turned out great.
MUHAMMAD MOEEN
[email protected]This dish was a bit too salty for my taste.
Amyra Jali
[email protected]The short ribs were a little tough, but the sauce was delicious.
Lucky Mahapela
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved the short ribs and the sauce.
Monique Labuschagne
[email protected]This dish was easy to make and turned out great! The short ribs were fall-apart tender and the sauce was flavorful.
Azee Lyari
[email protected]The beef short ribs were cooked perfectly and the port sauce was delicious. I will definitely be making this dish again.
KING MARVIN
[email protected]These short ribs were fall-off-the-bone tender and the port sauce was rich and flavorful. I served them over mashed potatoes and they were a hit with my family.