BRAISED RIBS OF BEEF WITH HORSERADISH DUMPLINGS
Provided by Bryan Miller
Categories dinner, main course
Time 4h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 250 degrees.
- Heat oil in a 12-inch saucepot over medium-high setting. Season ribs and brown on both sides, about 10 minutes. Remove meat from pan, and set aside. Pour excess fat from pan, and add carrots, turnips, onion and shallots. Cook, stirring occasionally, until vegetables brown, about 15 minutes.
- Add red wine; stir and reduce by half, about 15 minutes. Add beer and place ribs back in pan. Cover with chicken stock. Cover, and place in a 250-degree oven for three to four hours, or until meat can be shredded with a fork.
- While meat is cooking, make dumplings (see recipe). Before serving, boil one quart of salted water. Cook carrots, parsnips and turnips about 15 minutes. At the same time, in another deep pan, braise kale (or vegetable of choice) in lightly salted water, about 5 minutes. When the root vegetables are done, add them to pot holding winter greens, and cook another minute.
- When meat is cooked, remove it from the pan, and set aside. Strain the braising broth through a fine sieve, and discard vegetables. Set aside.
- To serve, place braised ribs and reserved meat juices in a large saucepan with dumplings. Warm over medium heat. When warm, place on warmed serving plates, and surround with well-drained winter greens and root vegetables.
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Ralepota Kaota
[email protected]This dish was a bit of a disappointment. The ribs were tough and the dumplings were bland. I won't be making this recipe again.
claudshahid minta
[email protected]I made this dish for a dinner party and it was a huge success. The ribs were cooked perfectly and the dumplings were light and fluffy. Everyone loved it!
tsend ayush
[email protected]This recipe is a keeper! The ribs were so tender and flavorful, and the horseradish dumplings were the perfect addition. I'll definitely be making this again and again.
Emerald Baafi
[email protected]The ribs were fall-off-the-bone tender and the horseradish dumplings were a perfect complement. I will definitely be making this dish again.
Godwin Matswa
[email protected]I've made this dish several times and it's always a hit. The ribs are always tender and flavorful, and the dumplings are light and fluffy.
SlazarMcFlazar
[email protected]This is a great recipe for a special occasion. The ribs and dumplings were both cooked perfectly.
keith kingsfield
[email protected]The ribs were a bit dry, but the dumplings were delicious. I'll try braising the ribs for a shorter amount of time next time.
Janey Tidd
[email protected]I'm not a big fan of horseradish, but I loved these dumplings. They were so flavorful and fluffy.
zoey adams
[email protected]This dish was a lot of work, but it was worth it. The ribs were fall-apart tender and the dumplings were light and fluffy.
L Torres
[email protected]The ribs were a bit overcooked for my taste, but the dumplings were delicious.
Chole Vaneyk
[email protected]I wasn't sure how the horseradish dumplings would taste, but I was pleasantly surprised. They were light and fluffy, with just the right amount of spice.
Allahwarayo Allahwarayo
[email protected]The recipe was easy to follow and the dish turned out great. I'll definitely be making this again.
Hanshudev Kanaram
[email protected]This is my new favorite comfort food! The ribs were so tender and flavorful, and the horseradish dumplings were the perfect addition.
Jordan Varelis
[email protected]The ribs were delicious, but the dumplings were a bit dry. Next time, I'll try adding more liquid to the dumpling batter.
Joshua Springett
[email protected]These braised ribs were fall-off-the-bone tender and the horseradish dumplings were a perfect complement. I served the dish with a side of roasted vegetables and it was a hit with my family.