RED WINE SHORT RIBS RECIPES

MISSISSIPPI BEEF SHORT RIBS | ALLRECIPES

Mississippi Beef Short Ribs | Allrecipes image

Recently the internet went wild for a delicious Mississippi pot roast wherein beef is braised in a slow cooker with butter, pepperoncini, and packets of powdered au jus gravy and ranch dressing. Guessing that the MSG from the latter two ingredients explained all the rage, I decided to mimic the flavors using from-scratch seasonings and boneless short ribs. It came out really well, especially when served over mashed potatoes with a garnish of parsley.

Provided by Chef John

Categories Ribs

Total Time 3 hours 5 minutes

Prep Time 10 minutes

Cook Time 2 hours 55 minutes

Yield 8 servings

Number Of Ingredients 20

Ingredients

2 ½ pounds boneless beef short ribs
salt and freshly ground black pepper to taste
1 pinch cayenne pepper
1 tablespoon olive oil
1 large onion, sliced
⅓ cup sliced fresh mushrooms
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1 teaspoon dried dill weed
½ teaspoon dried rosemary
½ teaspoon dried thyme
2 tablespoons finely grated Parmigiano-Reggiano cheese
1 tablespoon all-purpose flour
⅔ cup chicken broth
1 tablespoon soy sauce
½ teaspoon Worcestershire sauce
6 whole pepperoncini peppers
¼ cup unsalted butter

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Season short ribs with salt, pepper, and cayenne. Heat oil in a pan over high heat. Add short ribs and sear until well browned, 3 to 5 minutes per side. Transfer beef to a baking dish.
Reduce heat to medium-high and add onion and mushrooms to the pan. Season with salt. Saute until mushrooms are golden brown, about 5 minutes.
Meanwhile, combine kosher salt, garlic powder, onion powder, pepper, dill, rosemary, thyme, and Parmesan cheese in a small bowl. Sprinkle seasoning mixture evenly over the beef.
Sprinkle flour over the onion and mushrooms. Stir to coat and cook for 2 minutes. Pour in chicken broth, soy sauce, and Worcestershire sauce. Stir and bring to a boil; remove from heat. Pour mixture over the beef and cover with pepperoncini. Place butter on top. Cover baking dish with foil.
Bake in the preheated oven until meat is fork-tender and falls apart easily, about 2 1/2 hours.
Spoon sauce from the bottom of the pan onto the beef to serve. Skim off excess fat as desired.

Nutrition Facts : Calories 385.7 calories, CarbohydrateContent 4.5 g, CholesterolContent 75.1 mg, FatContent 34.1 g, FiberContent 0.8 g, ProteinContent 14.9 g, SaturatedFatContent 15.2 g, SodiumContent 968.2 mg, SugarContent 1.2 g

RED WINE-BRAISED SHORT RIBS RECIPE | GEOFFREY ZAKARIAN ...

Red Wine-Braised Short Ribs Recipe | Geoffrey Zakarian ... image

Provided by Geoffrey Zakarian

Categories main-dish

Total Time 11 hours 40 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

3 to 4 pounds bone-in beef short ribs
Kosher salt
Canola oil, as needed
1 sweet onion, cut into large dice
1 medium carrot, cut into large dice
1 stalk celery, cut into large dice
1 head garlic, halved horizontally
4 Roma tomatoes, cut into large dice
One 750-milliliter bottle red wine (Bordeaux or Burgundy)
2 cups chicken stock
2 tablespoons black peppercorns
A few sprigs fresh thyme
A few sprigs fresh rosemary
A few bay leaves
Grits, for serving
Fried shallots, for serving, optional
3 tablespoons chopped chives

Steps:

One day before cooking, season the short ribs liberally with salt. Allow the meat to marinate in the refrigerator, uncovered, overnight.
The next day, pat the ribs dry with a paper towel. Heat a cast-iron Dutch oven over medium-high to high heat. Add a thin film of canola oil and sear the ribs until brown and crusty, 5 to 8 minutes. Transfer the ribs to a plate to rest.
Preheat the oven to 250 degrees F.
Drain the scorched oil from the Dutch oven. Add a thin film of fresh canola oil, then add the onion, carrot, celery and garlic. Reduce the heat to medium and sweat the vegetables until translucent, about 5 minutes. Scrape the bottom of the pot with a wooden spoon to loosen the brown bits. Add the tomatoes and continue to cook until the tomatoes begin to soften and break down, 5 to 8 minutes. Add the red wine, chicken stock and peppercorns, then put the ribs back in the pot. Tie the thyme, rosemary and bay leaves in a piece of cheesecloth and add the herb sachet to the pot.
Bring the liquid to a simmer. Partially cover the pot to let some of the liquid evaporate and transfer to the oven. Braise the short ribs until they're nearly falling apart, about 3 hours. Serve with grits and fried shallots if desired. Garnish with chives

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