ANOTHER NAME FOR SHORT RIBS RECIPES

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RED WINE-BRAISED SHORT RIBS RECIPE | BON APPéTIT



Red Wine-Braised Short Ribs Recipe | Bon Appétit image

These Red Wine-Braised Short Ribs are even better when they're allowed to sit overnight.

Provided by Jenny Rosenstrach

Yield 6 Servings

Number Of Ingredients 16

5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 750 ml bottle dry red wine (preferably Cabernet Sauvignon)
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock

Steps:

  • Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
  • Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
  • Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

EASY INSTANT POT BEEF SHORT RIBS RECIPE - DELISH



Easy Instant Pot Beef Short Ribs Recipe - Delish image

While not exactly instant, this Instant Pot recipe takes half the time most braised ribs recipes call for, with all of the flavor you seek—and it's even better the day after!

Provided by June Xie

Categories     dairy-free    gluten-free    dinner party    winter    dinner    meat

Total Time 2 hours 25 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 18

2

slices bacon, cut into 1" pieces

5 lb.

bone-in short ribs (about 13 to 14 ribs)

Kosher salt

Freshly ground black pepper

4

large shallots, quartered

4

large carrots, peeled and cut into 3" pieces

2

stalks celery, chopped

1/2 tsp.

crushed red pepper flakes

6

cloves garlic, chopped

2

star anise

4

sprigs fresh thyme, plus more for garnish

3 tbsp.

tomato paste

1 c.

dry sherry

2 tbsp.

packed brown sugar

2 tbsp.

Worcestershire sauce

2 tbsp.

balsamic vinegar

2 c.

low-sodium beef broth

Mashed potatoes, for serving

Steps:

  • Season short ribs generously with salt and pepper and set aside. Set Instant Pot to Sauté setting. Once hot, add bacon and cook until lightly golden and fat is mostly rendered, 5 minutes. Remove bacon and set aside, leaving bacon fat in pot.
  • Working in batches, sear ribs on all sides until caramelized, 4 to 5 minutes per side. Transfer to a plate.
  • Add in shallots, carrots, celery, red pepper flakes, and garlic, and cook, stirring occasionally, until vegetables are slightly softened, about 3 minutes. Add in star anise, thyme, and tomato paste and stir until fragrant, 1 minute. 
  • Add sherry, bring to a simmer, and use a wooden spoon to deglaze and scrape the caramelized bits off the bottom of the pot, 3 minutes.
  • Turn off Sauté function and add in sugar, Worcestershire, vinegar, broth, ribs, and cooked bacon. Season with salt, then lock lid and set to Pressure Cook on High for 45 minutes.
  • Let pot naturally release pressure for 15 minutes, then carefully complete depressurization following the manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Discard thyme and star anise.
  • Serve ribs with vegetables, mashed potatoes, if desired, and a drizzle of the cooking broth.

Nutrition Facts : Calories 984 calories

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