Showing posts with label short ribs. Show all posts
Showing posts with label short ribs. Show all posts

Monday, May 30, 2011

Braised Beef Short Ribs

Braised Beef Short Ribs

12 Beef Short Ribs, bone-in
Salt and freshly ground pepper
1/4 cup olive oil
1 yellow onion, peeled and chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
1 750-ml bottle good dry red wine
6 cups beef stock

1.  Preheat oven to 350 degrees F.  Season ribs to taste with salt and pepper.  Heat oil in a large heavy bottomed oven-proof pan over high heat. Add ribs and brown on all sides.  Work in batches if you need to so that the ribs don't get crowded (this will help with browning).

2.  Transfer ribs to a plate.  Pour off excess fat.  Add the onions, celery, and carrots to the pan and saute, stirring often, until lightly browned, about 5 minutes.  Remove the vegetables from the pan, set aside.  Then add the wine to the pan, deglazing the pan, scraping off any browned bits from the bottom of the pan.  Reduce the wine by three-quarters until thick and slightly syrupy, about 15 minutes.

3.  Return the ribs to the pan, add the stock and enough water to cover the ribs. Bring to a boil, cover with foil, and place in the oven.  Braise, cooking in the oven until the meat is fork-tender, 2 to 2-1/2 hours.  During the last 1/2 hour of cooking, add back in the vegetables.  Allow the ribs to cool in the liquid, then cover and refrigerate overnight.

4.  The next day, remove the excess fat that has solidified at the top from the overnight chilling.  Place the pan with the ribs and cooking liquid over medium heat, uncovered.  Cook until the liquid has reduced by three-quarters, about 1 hour.  Continue to cook, spooning the sauce over the ribs, until the sauce is thick and ribs are glazed.  Take care not to burn the glaze; move the ribs around in the pan to keep them from burning.

Serve over mashed potatoes, egg noodles, or rice. Serves 6.


Slow-Cooked German Short Ribs

Slow-Cooked German Short Ribs
Prep. Time: 25 Mins.
Cook Time: 8 Hours 20 Mins.
Servings: 6

2 tablespoons all-purpose flour
1 tablespoon salt
1/8 teaspoon ground black pepper
3 pounds beef short ribs
2 tablespoons olive oil
1 large onion, sliced
1/2 cup dry red wine
1/2 cup chili sauce
3 tablespoons packed brown sugar
3 tablespoons vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
2 tablespoons all-purpose flour
1/4 cup water

1.  In a small bowl, combine 2 tablespoons flour, salt, and pepper.  Coat the short ribs with the flour mixture.

2.  In a large skillet, heat the olive oil over medium-high heat.  Brown short ribs in olive oil.

3.  In a slow cooker, combine onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard, and chili powder.  Mix thoroughly. Transfer the short ribs from the skillet to the slow cooker.

4.  Cover, and cook on low for 6 to 8 hours.

5.  Remove ribs, and turn the slow cooker control to high.  Mix the remaining 2 tablespoons of flour with 1/4 cup water, and stir into the sauce.  Cook for 10 minutes or until thickened.