BON APPETIT BEEF SHORT RIBS RECIPES

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RED WINE AND SOY–BRAISED SHORT RIBS RECIPE - BON APPETIT



Red Wine and Soy–Braised Short Ribs Recipe - Bon Appetit image

These richly flavored ribs are a riff on kalbi jjim, a traditional Korean special-occasion recipe. Red wine adds depth and complements the soy and mirin.

Provided by Sohui Kim

Yield 6–8 servings

Number Of Ingredients 13

4 lb. 2"-thick boneless beef short ribs or 5 lb. 2"-thick crosscut bone-in short ribs (flanken style), cut into 2x2" pieces
Kosher salt
2 Tbsp. plus 1 tsp. grapeseed or extra-virgin olive oil
1 large onion, chopped
8 garlic cloves, crushed
1 2" piece ginger, peeled, sliced ?" thick
2 cups dry red wine
½ cup mirin (sweet Japanese rice wine)
? cup soy sauce
¼ cup (packed) light brown sugar
¼ mu radish or daikon (about 8 oz.), peeled, cut into 1" pieces
1 large egg, beaten to blend
Shilgochu or gochugaru (coarse Korean hot pepper flakes), sliced scallions, and cooked rice (for serving)

Steps:

  • Season short ribs all over with salt. Heat 2 Tbsp. oil in a small pot over medium-high. Working in 2 batches, cook ribs, turning occasionally and reducing heat if needed to prevent scorching, until browned all over, 10–12 minutes per batch. Transfer to a plate.
  • Add onion, garlic, and ginger to same pot and cook, stirring often, until softened and lightly browned, 6–8 minutes. Add wine; bring to a boil. Reduce heat and simmer until liquid is reduced by half, 8–10 minutes. Add mirin, soy sauce, brown sugar, and 2 cups water. Return ribs to pot and bring liquid to a simmer. Partially cover pot and cook, reducing heat to maintain a very gentle simmer and adding splashes of water as needed, until ribs are very tender (they should shred easily) and sauce is thick enough to coat meat, 3–3½ hours. Add radish about 1 hour before ribs are done. Remove from heat.
  • Heat remaining 1 tsp. oil in a large nonstick skillet over medium. Add egg, tilting pan to create a very thin 6–8" circle. Cook just until set, about 1 minute, then roll up egg into a cylinder; transfer to a cutting board. Thinly slice into ribbons.
  • Top ribs with egg, shilgochu, and scallions. Serve with rice alongside.
  • Do Ahead: Short ribs can be made 3 days ahead. Let cool; cover and chill.

ZINFANDEL-BRAISED BEEF SHORT RIBS WITH ... - BON APPETIT



Zinfandel-Braised Beef Short Ribs with ... - Bon Appetit image

Zinfandel-Braised Beef Short Ribs with Rosemary-Parsnip Mashed Potatoes Recipe

Provided by Jeanne Thiel Kelley

Yield 6 to 8 Servings

Number Of Ingredients 15

3 tablespoons room-temperature butter, divided
8 3- to 4-inch-long meaty beef short ribs (about 4 pounds)
Coarse kosher salt
2 1/2 cups chopped red onions
2 cups 1/2-inch cubes peeled parsnips
6 garlic cloves, chopped
2 tablespoons chopped fresh rosemary
1 750-ml bottle Zinfandel
2 cups low-salt beef broth
1 tablespoon all purpose flour
3 pounds russet potatoes, peeled, cut into 1-inch cubes
1 pound large parsnips, peeled, peeled, cut into 3/4-inch cubes
1 cup whole milk
6 tablespoons (3/4 stick) butter
1 tablespoon chopped fresh rosemary

Steps:

  • Preheat oven to 325°F. Melt 1 tablespoon butter in heavy large ovenproof pot over medium-high heat. Sprinkle ribs with coarse salt and pepper. Add to pot in single layer and sauté until brown on all sides, about 10 minutes. Transfer ribs to large bowl. Add 1 tablespoon butter to pot. onions; sauté until brown, about 6 minutes. parsnips; sauté until beginning to color, about 6 minutes. Mix in garlic, then rosemary. Add wine and broth; bring to boil, scraping up browned bits.
  • Return ribs and any accumulated juices to pot, arranging in single layer. Bring to simmer; cover and place in oven. Braise until ribs are very tender, about 2 1/2 hours.
  • Using tongs, transfer ribs to clean bowl. Spoon fat from pan juices. Boil juices until just beginning to thicken, about 10 minutes. Mix 1 tablespoon butter and flour in small bowl to smooth paste. Whisk into juices in pot; simmer until thickened enough to coat spoon, about 5 minutes longer. Season gravy with coarse salt and pepper. Return ribs to pot; spoon gravy over. DO AHEAD Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat before serving.
  • Cook potatoes and parsnips in large pot of boiling salted water until tender, about 15 minutes.
  • Meanwhile, bring milk, butter, and rosemary to simmer in small saucepan.
  • Drain potato mixture and return to pot. Stir briefly over medium heat to evaporate excess moisture. Add milk mixture and mash well. Season to taste with salt and pepper.
  • Transfer ribs and gravy to large shallow bowl. Serve short ribs with mashed potatoes.

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