ENGLISH STYLE SHORT RIBS RECIPE RECIPES

Name: Braised Short Ribs
Cook time: 45 min
Total time: 3 h 25 min
Yield: 4 servings
Ingredients: 4 English-cut bone-in short ribs (about 3 by 3 1/2 inches and 2 1/2 pounds); Kosher salt and freshly cracked black pepperu00A0; 2 tablespoons vegetable oilu00A0; 3 carrots, peeled and choppedu00A0; 2 stalks celery, choppedu00A0; 2 cloves garlic, smashedu00A0; 2 yellow onions, roughly choppedu00A0; 1 tablespoon tomato pasteu00A0; 2 cups dry red wineu00A0; 3 sprigs fresh thymeu00A0; 1 bay leafu00A0; Creamy polenta, for servingu00A0

BRAISED SHORT RIBS RECIPE | JEFF MAURO | FOOD NETWORK

Braised Short Ribs Recipe | Jeff Mauro | Food Network image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Total Time 3 hours 25 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 English-cut bone-in short ribs (about 3 by 3 1/2 inches and 2 1/2 pounds)
Kosher salt and freshly cracked black pepper
2 tablespoons vegetable oil
3 carrots, peeled and chopped
2 stalks celery, chopped
2 cloves garlic, smashed
2 yellow onions, roughly chopped
1 tablespoon tomato paste
2 cups dry red wine
3 sprigs fresh thyme
1 bay leaf
Creamy polenta, for serving

Steps:

Preheat the oven to 300 degrees F.
Liberally sprinkle all sides of the short ribs with salt and pepper. Heat a large Dutch oven over medium-high heat and add the oil. Sear the short ribs on all sides until browned, 3 to 4 minutes per side, working in batches if necessary. Set aside on a plate.
Add the carrots, celery, garlic and onions to the pot with the short rib drippings and sprinkle with some salt and pepper. Cook the vegetables until they turn golden brown, 10 to 12 minutes. Add in the tomato paste and cook for 1 minute more. Add the wine and deglaze the pot, scraping up any developed fond (brown bits) from the bottom. Bring the wine to a simmer and add some salt and pepper. Add the thyme, bay leaf and short ribs and any leftover juices from the plate. Cover the pot, transfer to the oven and cook, turning the short ribs once after about 1 hour of cooking, until the meat is fork-tender, 2 to 2 1/2 hours. Remove the short ribs from the braising liquid and set aside to cool slightly.
Skim the fat off the top of the braising liquid. Strain the liquid and bring it to a simmer until reduced by half, about 8 minutes (you should have about 2/3 cup of reduced sauce). Season with salt and pepper.
Serve the ribs and sauce over creamy polenta.

CORNED BEEF – INSTANT POT RECIPES

Corned Beef – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 10 minutes

Cook Time 120 minutes

Yield 6 servings

Number Of Ingredients 5

Ingredients

12 ounces Guinness stout (or other dark beer or beef broth)
3-4 lbs corned beef ( with seasoning packet)
10 - 12 potatoes (skin on, egg-sized )
1 1/2 cups baby carrots
1/2 head cabbage (cut in half (optional))

Steps:

Pour beer into Instant Pot.
Use seasoning packet as a rub to thoroughly coat corned beef. Place beef in the pot.
Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 70 minutes for a sliceable corned beef, 90 minutes if you want it “fall-apart” tender.
When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
Remove corned beef to a cutting board and cover loosely with foil to rest, reserving juices.
Remove the trivet and place the vegetables into the pot with the reserved juices. Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 3 minutes.
When the time is up, quick-release the pressure.
Slice the corned beef against the grain and serve with vegetables.

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