Braised Beef Short Ribs With Root Vegetable Ragoût Recipes

Steps:

• Preheat oven to 325 degrees. Place a wire rack over a rimmed baking sheet; set aside. Season beef with salt and pepper. Heat oil in a 9-quart Dutch oven over high heat until hot but not smoking. Working in batches, cook the beef, flipping once, until browned, 2 to 3 minutes per side. Transfer beef to the wire rack. Reduce heat to medium-low.
• Add onions to pot; cook, stirring occasionally, until translucent, about 10 minutes. Raise heat to medium. Add garlic; cook 3 minutes, stirring occasionally. Stir in brown sugar, cider, stock, and 1/2 cup water. Add thyme, rosemary, and parsley. Return beef to pot. Bring to a boil. Remove from heat.
• Cover; transfer to oven. Cook until almost fork tender, about 1 1/2 hours.
• Remove pot from oven. Stir in parsnips, carrots, and potatoes. Return to oven; cook until fork-tender, 1 hour 10 minutes more. Gently transfer beef and vegetables to a baking sheet or a plate.
• Skim fat from cooking liquid. Simmer over medium heat until reduced by about half, about 7 minutes. Return beef and vegetables to pot. Season with salt and pepper; toss gently. Transfer to serving platter. Sprinkle with parsley.

Steps:

• Preheat oven to 350.
• Season ribs with rosemary. salt and pepper by rubbing them into the meat of the ribs. Lightly coat each side of ribs with flour, shaking off any excess.
• Heat olive oil in a large deep ovenproof skillet or dutch oven over medium heat. Add the ribs and cook about 2 minutes on all sides. Transfer the ribs to a plate.
• Add shallots, carrots, and parsnips to the same skillet and cook about 5 minutes until tender and brown.
• With the vegetables still in the pan, deglaze the skillet by adding the port and cooking over medium high heat 10 to 12 minutes until the liquid is reduced by half.
• Add the broth and tomato paste and stir to mix thoroughly. Remove from heat.
• Return the ribs to the skillet, cover and cook in the oven for 2 1/2 hours, until the meat is fork tender and falling off the bone. Turn ribs several times during the cooking process.
• Transfer the ribs and vegetables to a plate. Place the skillet over medium high heat and boil to reduce the liquid by about two thirds. The liquid will become thick.
• Spoon liquid over meat and vegetables.

Steps:

• Have ready a bowl of ice and cold water. Cook onions in boiling water 3 minutes and drain in a colander. Transfer onions to ice water to stop cooking. When onions are cool enough to handle, peel and reserve. Preheat oven to 425°F.
• Peel remaining vegetables and cut enough into 1/2-inch cubes to measure 3/4 cup each. In a shallow roasting pan toss vegetables (except onions) with oil and roast in middle of oven until tender and golden, about 20 minutes.
• In a large skillet heat butter over moderate heat until foam subsides and cook onions, stirring, until tender and pale golden. Add roasted vegetables, stock, and salt and pepper to taste and simmer until stock is slightly thickened and coats vegetables, about 2 minutes.
• Serve ragout garnished with parsley and zest.

Steps:

• In a Dutch oven or high-sided frying pan, heat 1 tablespoon of the olive oil and season with sea salt and freshly ground black pepper. Brown the ribs on all sides, then remove, and discard the fat.
• Put 1 tablespoon of olive oil in the pan and brown 1 onion and 2 garlic cloves. Deglaze the pan with the water, add back the ribs, cover, and put into a 400 degree oven for 1 hour. Remove the pan, turn over the ribs, and put back in the oven for another hour.
• Check the ribs. The meat should be tender and almost falling off the bone. If you're using short ribs, you may need to increase the cooking time another hour and you may have to add another cup of liquid.
• Put the ribs into one container. Strain out the onions and garlic and discard. Put the braising liquid into a second container and refrigerate.
• The next day, peel the thick layer of fat off the braising liquid and discard. In the same pan you used the day before, heat the olive oil and butter. Brown the potatoes, mushrooms, and the rest of the onions, add the ribs and the braising liquid. Cover and simmer for 15 minutes. Add the carrots, celery, broccoli, parsley, the rest of the garlic, and Brussels sprouts. Cover and simmer another 15 minutes.
• Serve the ribs in bowls with plenty of vegetables, the braising liquid, and a fresh baguette.

Steps:

• First, salt and pepper your short ribs.
• In a large, heavy-bottomed pot, brown the short ribs in oil. Remove and set aside.
• In the same pot, add the chopped onions, carrots, and celery. Cook until onions are translucent.
• Add the red wine, cook until some of the alcohol has burned off.
• Stir in the garlic, rosemary, tomato paste, beef broth, canned tomatoes, bay leaf, salt, and pepper.
• Return the browned short ribs, bring to a boil.
• Cover and lower heat to a simmer. Simmer for three hours or until the meat is very tender.
• Transfer the meat to a separate bowl, remove the bones, and pull apart the meat.
• Return to the pot. Give it a stir so all the meat is coated in the sauce.
• NOTE: Keep warm until ready to serve.
• Serve over mashed potatoes or pasta and garnish with grated pecorino romano and fresh parsley.
• Enjoy!

Steps:

• Braise short ribs:
• Put oven rack in lower third of oven and preheat oven to 250°F.
• Pat beef dry. Heat oil in a wide (12 inches in diameter) 3- to 5-quart heavy pot over moderately high heat until hot but not smoking, then brown beef on all sides, turning with tongs, about 8 minutes. Transfer to a plate and sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon pepper.
• Add chopped carrots, onion, and garlic to oil in pot and cook over moderate heat, uncovered, stirring occasionally, until softened, about 5 minutes. Stir in 1 cup puréed tomatoes (reserve remainder for another use) and bring to a boil over moderately high heat. Add wine and boil, stirring occasionally, until sauce is thickened, about 8 minutes.
• Add veal stock, thyme, bay leaf, vinegars, and remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper to sauce, and bring to a simmer. Skim fat from surface, then add beef along with any juices accumulated on plate and cover pot with a tight-fitting lid. Transfer to oven and braise until beef is very tender, 4 to 5 hours.
• Cook vegetables while beef braises:
• Blanch pearl onions in a wide 2- to 3-quart heavy saucepan of boiling water 1 minute, then drain in a sieve. When just cool enough to handle, peel onions with a paring knife, trimming root end just enough to leave onions intact.
• Heat butter in dried saucepan over moderate heat until foam subsides, then cook onions, stirring occasionally, until brown spots appear, 3 to 5 minutes. Stir in vinegar, then add chicken stock and carrots and bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, 20 to 25 minutes. Uncover and boil, if necessary, until liquid glazes vegetables.
• While vegetables are simmering, cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned, 4 to 6 minutes. Add mushrooms and cook, stirring, until mushrooms are tender and bacon is browned and crisp, about 4 minutes. Transfer with a slotted spoon to vegetables in saucepan.
• Assemble dish:
• Transfer a short rib to each of 4 soup plates and keep warm in oven. Pour sauce through a medium-mesh sieve into a large bowl, pressing on and then discarding solids, then skim fat from sauce. Boil sauce, if necessary, until thickened and reduced to about 3 cups. Season with salt and pepper. Add about 2 cups sauce to vegetables (reserve remaining sauce for another use), then spoon mixture around short ribs.

Steps:

• Slice enough onion and chop enough carrot to measure 20 g each. In a 1.42- to 1.89-litre saucepan cook onions and carrots in 14.79 ml oil over moderate heat 2 to 3 minutes, or until softened but not browned. Add wine, thyme, bay leaf, and pepper and simmer 3 minutes. Transfer mixture to a bowl and cool. In a heavy-duty sealable plastic bag combine ribs and wine mixture. Marinate ribs, chilled, turning them occasionally, at least 8 hours and up to 1 day.
• Preheat oven to 149°C.
• Remove ribs from marinade and pat dry. Pour marinade through a sieve into a small saucepan and discard solids. Bring marinade to a boil, skimming froth, and remove pan from heat.
• Season ribs well with salt and pepper and lightly dust with flour. In a heavy ovenproof skillet or flameproof casserole large enough to hold ribs in one layer heat remaining 59.15 ml oil over moderately high heat until it just begins to give off a faint white smoke. Brown ribs, turning them occasionally, and transfer to a plate. Pour off oil from skillet or casserole and add ribs and stock.
• Pour marinade through a fine sieve into skillet or casserole and bring liquid to a simmer. Cover skillet or casserole with foil or a lid and braise ribs in middle of oven (add water after 3 1/2 hours if most of braising liquid is evaporated) 4 hours, or until meat gives no resistance when pierced with a fork. Pour braising liquid through a sieve into a bowl and skim fat.
• Serve short ribs with braising liquid and vegetable ragout.