SIMPLE BEEF SHORT RIBS RECIPE | ALLRECIPES
The basics of this recipe came from my mom, and it was passed down to her from her mother and Oma. I changed it a little, and you can too. You can braise in basically any liquid you want. The short ribs come out so delicious and tender, and there is not an overwhelming sauce to overpower them.
Provided by CooperCook
Categories Ribs
Total Time 2 hours 30 minutes
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
- Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.
Nutrition Facts : Calories 363.8 calories, CarbohydrateContent 10 g, CholesterolContent 54.2 mg, FatContent 27.4 g, FiberContent 0.8 g, ProteinContent 13 g, SaturatedFatContent 11.2 g, SodiumContent 651.4 mg, SugarContent 1.9 g
BEEF WELLINGTON WITH MADEIRA SAUCE RECIPE: HOW TO MAKE IT
You can make this very impressive-looking (yet easy-to-make) beef Wellington with Madeira sauce ahead of time. Just finish the baking process when your guests arrive. —Janaan Cunningham
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 25 minutes
Prep Time 45 minutes
Cook Time 40 minutes
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 475°. Place the tenderloin in a greased 15x10x1-in. baking pan; fold ends under tenderloin. Bake, uncovered, for 20-25 minutes or until browned. Cover and refrigerate for at least 2 hours or until chilled., For sauce, in a large saucepan, combine the consomme, tomato paste and bouillon granules. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until reduced to 2 cups. , Combine butter and flour until smooth. Stir into sauce, 1 teaspoon at a time. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in wine., For the filling, in a large skillet, combine the mushrooms, shallots, ham and 2 tablespoons Madeira sauce. Cook over low heat for 10 minutes, stirring occasionally. Stir in the parsley; cook 10 minutes longer or until liquid has evaporated, stirring occasionally. Set aside., Preheat oven to 425°. On a lightly floured surface, unfold both puff pastry sheets; moisten short side of 1 sheet with water. Slightly overlap the edge of the remaining sheet over the moistened edge; press edges together. Transfer to an ungreased baking sheet., Spread half of the filling down the center of pastry. Place the tenderloin on the filling. Spread the remaining filling over the top of meat. Bring edges of pastry over the filling and pinch together. Roll to place seam side down. Brush pastry edges with milk; fold edges under meat. If desired, lightly score puff pastry with a sharp knife to form a diamond pattern and brush with beaten egg. , Bake, uncovered, until deep golden brown, 40 minutes, covering lightly with foil if needed to prevent overbrowning (meat will be medium-rare). Transfer to a serving platter. Let stand for 15 minutes before slicing. Rewarm Madeira sauce if necessary. Serve with tenderloin.
Nutrition Facts : Calories 363 calories, FatContent 17g fat (5g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 453mg sodium, CarbohydrateContent 21g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 30g protein.
More about "beef demi glace recipe recipes"
BEEF DEMI-GLACE RECIPE | MYRECIPES
From myrecipes.com
Reviews 5
Calories 55 calories per serving
- Skim solidified fat from surface of stock; discard fat. Place stock in a large saucepan; bring to a boil. Reduce heat, and simmer until syrupy and reduced to 6 tablespoons (about 1 hour and 15 minutes), skimming foam from surface as needed.
DEMI-GLACE RECIPE | ROBERT IRVINE | FOOD NETWORK
Reviews 5
Total Time 8 hours 30 minutes
- When the stock has simmered for 6 hours, strain it through a chinois and combine the strained stock with the reduced red wine. Bring the stock to a boil, lower the heat to a hard simmer and reduce the stock until it has a consistency that coats the back of spoon and is about 2 quarts (8 cups) in volume, up to 1 hour. Season with salt and pepper and then strain the sauce though a chinois again.
RIB ROAST WITH RED WINE DEMI-GLACE AND ROASTED WHITE ...
Reviews 4.2
Total Time 2 hours 30 minutes
Category main-dish
Cuisine european
- When the roast has been cooking for about 1 hour, place the potatoes in a baking pan and put into the oven. Place the asparagus in a single layer on another baking pan. When the potatoes have been roasting for 30 minutes, drain the oil and herbs from the potatoes and pour over the asparagus. Remove the roast, if done, and allow to rest for about 15 minutes. Return the potatoes to the oven, along with the asparagus. Roast the vegetables until tender, about another 15 minutes while the rib roast is resting. To finish the demi-glace, whisk butter into the warm reduction until combined. Slice the rib roast and arrange on a large platter. Arrange the potatoes and asparagus around the meat, drizzling demi-glace sauce on the meat.
DEMI-GLACE RECIPE | ALLRECIPES
From allrecipes.com
A CLASSIC DEMI-GLACE RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY SHORTCUT DEMI-GLACE RECIPE - THE SPRUCE EATS
From thespruceeats.com
DEMI-GLACE - WIKIPEDIA
From en.m.wikipedia.org
SHORT RIB BEEF BOEUF BOURGUIGNON RECIPE | D’ARTAGNAN
From dartagnan.com
HOW TO MAKE RESTAURANT QUALITY BORDELAISE SAUCE RECIPE
From reluctantgourmet.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
RESTAURANT QUALITY PORT WINE SAUCE RECIPE FOR HOME COOKS
From reluctantgourmet.com
RESTAURANT QUALITY PORT WINE SAUCE RECIPE FOR HOME COOKS
From reluctantgourmet.com
A BOEUF BOURGUIGNON RECIPE FROM ANTHONY BOURDAIN IS ONE OF ...
From washingtonpost.com
HOME | MAJOR
From majorint.com
LASAGNE AL FORNO (ITALIAN BEEF LASAGNA) - INSIDE THE ...
From insidetherustickitchen.com
BEEF DEMI-GLACE | CHEFSTEPS
From chefsteps.com
EASY DEMI-GLACE IN HALF THE TIME | MYRECIPES
From myrecipes.com
FRENCH BEEF STEW RECIPE | ALLRECIPES
From allrecipes.com
RECIPE ARE PERFECTS – FREE DAILY RECIPES
From reciperfects.com
CHICKEN SCALLOPINI RECIPE | ALLRECIPES
From allrecipes.com
THE CLASSIC FRENCH CHATEAUBRIAND RECIPE
From thespruceeats.com
RESTAURANT QUALITY PORT WINE SAUCE RECIPE FOR HOME COOKS
From reluctantgourmet.com
A BOEUF BOURGUIGNON RECIPE FROM ANTHONY BOURDAIN IS ONE OF ...
From washingtonpost.com
HOME | MAJOR
From majorint.com
LASAGNE AL FORNO (ITALIAN BEEF LASAGNA) - INSIDE THE ...
From insidetherustickitchen.com