BRAISED BONELESS SHORT RIBS RECIPES

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WINE BRAISED BONELESS SHORT RIBS RECIPE - FOOD.COM



Wine Braised Boneless Short Ribs Recipe - Food.com image

Beef short ribs braised in a big red until tender and juicy. I call for chicken stock because of the quality of store bought beef broth. If you have good quality beef broth, then use it, but store bought broth is usually mostly flavoring and tastes metallic.

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 1 short rib, 4 serving(s)

Number Of Ingredients 14

4 boneless beef short ribs
1/4 cup flour
2 tablespoons canola oil
1 large onion
1 celery rib
1 large carrot
3 garlic cloves
1 cup wine
1 -2 cup chicken stock
2 tablespoons tomato paste
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
salt and pepper

Steps:

  • Preheat oven to 350°F.
  • Chop onion, celery and carrot into one inch pieces. Mince garlic. Set aside. Dredge beef in flour seasoned with salt and pepper. Shake off extra flour.
  • Heat dutch oven or other oven/stovetop safe deep pan over high heat till hot. Add oil and immediately add beef.
  • Brown beef till all sides are dark golden brown. Remove from pan and add onion, carrot and celery.
  • Reduce heat to medium and add garlic. Sauté till vegetables start to brown.
  • Add wine and reduce by half.
  • Add tomato paste, chicken stock, thyme, rosemary and bay leaf.
  • Return beef to pan, cover tightly and place in oven. Cook for about two hours or until beef is tender but not falling apart.
  • Remove beef and strain vegetables off of sauce. Return liquid to pan and reduce until desired consistency.
  • Season sauce to taste. Serve over spatzle, noodles or polenta. (or whatever else you please).

Nutrition Facts : Calories 196.7, FatContent 8, SaturatedFatContent 0.8, CholesterolContent 1.8, SodiumContent 175, CarbohydrateContent 17.9, FiberContent 2.1, SugarContent 5.1, ProteinContent 3.5

BRAISED BONELESS SHORT RIBS RECIPE - FOOD.COM



Braised Boneless Short Ribs Recipe - Food.com image

From Cook's Illustrated magazine, Feb 09. Use a bold red wine like a Cabernet Sauvignon or Cotes du Rhone. Serve with egg noodles, mashed potatoes or roasted potatoes.

Total Time 2 hours 50 minutes

Prep Time 20 minutes

Cook Time 2 hours 30 minutes

Yield 8 serving(s)

Number Of Ingredients 14

2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
3 1/2 lbs boneless beef short ribs, trimmed of excess fat or 7 lbs bone-in beef short ribs, bones removed and trimmed of excess fat and gristle
2 tablespoons vegetable oil
4 cups thinly sliced onions (2 large onions)
1 tablespoon tomato paste
6 medium garlic cloves, peeled
2 cups red wine
1 cup beef broth
4 large carrots, peeled and cut crosswise in 2-inch pieces
4 sprigs fresh thyme
1 bay leaf
1/4 cup cold water
1/2 teaspoon gelatin powder

Steps:

  • Place oven rack in upper-middle position and preheat to 300°F Pat beef dry with paper towels. Stir together salt and pepper and sprinkle over beef. Heat 1 tbsp oil in Dutch oven until smoking. Add half of beef and cook without moving, 4-6 minutes, until well browned. Turn beef over and cook second side until well browned, another 4-6 minutes. If fat begins to smoke, reduce heat. Transfer beef to medium bowl. Repeat with remaining oil and beef.
  • Reduce heat to medium, add onion, and cook, stirring often, until softened and barely browned, 12-15 minutes. (If onions darken too quickly, add 1-2 tbsp water to pan.).
  • Add tomato paste and stir constantly until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook unitl fragrant, 30-60 seconds. Turn heat up to medium-high, add wine, and simmer, scraping up fond from sides and bottom. Simmer until reduced by half, 8-10 minutes. Add beef broth, carrots, thyme, and bay leaf. Add beef and any juices in the bowl. Cover and bring to a simmer. Transfer to oven and cook 2 to 2½ hours, turning meat twice with tongs during cooking. When done, a fork will slip easily in and out of meat.
  • Place water in a small bowl and sprinkle with gelatin. Let stand 5 minutes. Using tongs, transfer meat and carrots to serving platter; tent with foil. Strain cooking liquid through a fine strainer into a fat separator. Press on solids to extract as much liquid as possible, then discard solids. Allow to settle, then strain off fat. Return liquid to Dutch oven and reduce to 1 cup over medium heat, 5-10 minutes. Remove from heat and stir in bloomed gelatin; season with salt and pepper to taste. Pour sauce over meat and serve.

Nutrition Facts : Calories 905.1, FatContent 75.6, SaturatedFatContent 31.8, CholesterolContent 150.8, SodiumContent 692.1, CarbohydrateContent 13.8, FiberContent 2.6, SugarContent 5.7, ProteinContent 30.6

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