BRAISED SHORT RIBS ENGLISH STYLE - 500,000+ RECIPES, MEAL ...
"Second best ribs EVER!!!"
Total Time 30 minutes
Prep Time 30 minutes
Yield 4
Number Of Ingredients 24
Steps:
- "The only way to remove fat from the braising liquid is to prepare this recipe a day or two before you want to serve it. Luckily, the short ribs actually taste better if cooked in advance and then reheated in the defatted braising liquid. If braising and serving the ribs on the same day, bypass cooling the ribs in the braising liquid; instead, remove them from the pot straight out of the oven, strain the liquid, then let it settle so that the fat separates to the top. With a wide shallow spoon, skim off as much fat as possible and continue with the recipe. Though this recipe and the one that follows call for widely available English-style short ribs, both recipes will also work with flanken-style short ribs, (see related Tasting for description). Serve the short ribs over noodles or mashed potatoes. 1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Arrange short ribs bone-side down in single layer in large flameproof roasting pan; season with salt and pepper. Roast until meat begins to brown, about 45 minutes; drain off all liquid and fat with bulb baster. Return pan to oven and continue to cook until meat is well browned, 15 to 20 minutes longer. (For flanken-style short ribs, arrange ribs in single layer in large roasting pan; season with salt and pepper. Roast until meat begins to brown, about 45 minutes; drain off all liquid and fat with baster. Return pan to oven and continue to cook until browned, about 8 minutes; using tongs, flip each piece and cook until second side is browned, about 8 minutes longer). Transfer ribs to large plate; set aside. Drain off fat to small bowl and reserve. Reduce oven temperature to 300 degrees. Place roasting pan on two stovetop burners set at medium heat; add wine and bring to simmer, scraping up browned bits with wooden spoon. Set roasting pan with wine aside. 2. Heat 2 tablespoons reserved fat in large Dutch oven over medium-high heat; add onions, carrots, and celery. saute, stirring occasionally, until vegetables soften, about 12 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour until combined, about 45 seconds. Stir in wine from roasting pan, chicken stock, tomatoes, rosemary, thyme, bay leaves, tomato paste, and salt and pepper to taste. Bring to boil and add short ribs, completely submerging meat in liquid; return to boil, cover, place in oven, and simmer until ribs are tender, about 2 to 2 1/2 hours. Transfer pot to wire rack and cool, partially covered, until warm, about 2 hours. 3. Transfer ribs from pot to large plate, removing excess vegetables that may cling to meat; discard loose bones that have fallen away from meat. Strain braising liquid into medium bowl, pressing out liquid from solids; discard solids. Cover ribs and liquid separately with plastic wrap and refrigerate overnight. (Can be refrigerated up to 3 days.) 4. Choose Garnish: To prepare garnish and finish dish: In Dutch oven, cook bacon over medium heat until just crisp, 8 to 10 minutes; remove with slotted spoon to plate lined with paper towel. Add to Dutch oven pearl onions, parsnips, sugar, and salt; increase heat to high and saute, stirring occasionally, until browned, about 5 minutes. Spoon off and discard solidified fat from reserved braising liquid. Add defatted liquid and bring to simmer, stirring occasionally; adjust seasoning with salt and pepper. Submerge ribs in liquid, return to simmer. Reduce heat to medium and cook, partially covered, until ribs are heated through and vegetables are tender, about 5 minutes longer; gently stir in bacon. Divide ribs and sauce among individual bowls, sprinkle each with 1 tablespoon parsley, and serve. Bring brandy to boil in small saucepan; off heat, add prunes and let stand until plump and softened, about 15 minutes. Meanwhile, spoon off and discard solidified fat from braising liquid. Bring braising liquid to boil in Dutch oven over medium-high heat, stirring occasionally. Add prunes, brandy, an"
Nutrition Facts : Calories 3379 calories, FatContent 272.155975135736 g, CarbohydrateContent 110.694764474389 g, CholesterolContent 560.064 mg, FiberContent 5.48501501152111 g, ProteinContent 121.015323476666 g, SaturatedFatContent 115.24402200541 g, ServingSize 1 1 Serving (1517g), SodiumContent 1593.96951081431 mg, SugarContent 105.209749462867 g, TransFatContent 21.440862184742 g
ENGLISH ROAST BEEF RECIPE | ALLRECIPES
A pot roast that can't be beat! A blend of flavors you never would expect. This has become a favorite of my historical interpreter friends. Wine can be substituted for water in the roasting pan if you like.
Provided by SHADOWS1
Categories World Cuisine European UK and Ireland English
Total Time 3 hours 20 minutes
Prep Time 20 minutes
Cook Time 3 hours 0 minutes
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Season the roast with salt and pepper to taste. Melt 2 tablespoons butter in a Dutch oven over medium-high heat. Brown the outside of the roast on all sides in the butter. After the roast is browned, add 1/2 cup water to the pan, and sprinkle 1/2 teaspoon of sage, and 1/2 teaspoon of mint onto the roast. Place onion and garlic into the pan if desired, and season with seasoning salt and red pepper flakes, if using.
- Cover the pot, and place the roast in the oven for 2 to 3 hours depending on how well done you prefer the meat to be. 2 hours for rare, and 3 for well done. Removed finished roast to a pan to keep warm.
- Melt 1 tablespoon of butter in a medium skillet. Whisk flour into melted butter until smooth. Remove from heat, and stir in 1/2 cup cold water. Mix until a smooth paste is formed. Return to medium heat, and season with remaining sage and mint. Stir in the liquid from the roasting pan, and boil, stirring constantly until the gravy is thickened. Remove from heat. Slice the roast and serve with gravy poured over the meat.
Nutrition Facts : Calories 547.3 calories, CarbohydrateContent 2.3 g, CholesterolContent 184.4 mg, FatContent 31 g, FiberContent 0.3 g, ProteinContent 61.2 g, SaturatedFatContent 13.2 g, SodiumContent 255.4 mg, SugarContent 0.6 g
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