RED WINE-BRAISED SHORT RIBS
Steps:
- Preheat the oven to 425 degrees F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F.
- Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
- Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.
- Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side.
BRAISED BEEF SHORT RIBS WITH SHERRY & SHIITAKE
Moist, juicy, tender and incredibly delicious... perfect dish to serve anytime!
Provided by Francine Lizotte
Categories Beef
Time 2h40m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 325ºF. Season short ribs with salt and pepper on all sides; set aside. In a large Dutch oven over medium-high heat, add oil and butter. When hot, place short ribs and cook until caramelized on all sides. Transfer on a plate and set aside.
- 2. In the same pot, add onion, reduce heat to medium and sauté until soft, about 5 minutes. Add shiitake mushrooms and cook for 3 minutes, stirring constantly to prevent from burning. Add garlic and sauté for 1 minute. Stir in flour to coat ingredients. Pour in beef broth and cooking sherry; scrap any bits at the bottom. Stir in tomato paste, rosemary, balsamic vinegar and cayenne.
- 3. Bring it back to a simmer on medium-high. Place short ribs back and pour more broth over enough to cover meat. Cover and transfer to the preheated oven. Braise for 2 hours or until ribs are fork-tender.
- 4. Remove from heat and transfer short ribs on a plate while working on sauce.
- 5. Put heat on medium and skim off fat on the surface. When simmering, pour in cornstarch mixture and stir until sauce thickens, less than a minute. Taste and adjust seasoning if necessary. Place short ribs over mashed potato, ladle sauce over and sprinkle fresh parsley on top. Makes 4 servings
- 6. To view this recipe on YouTube, click on this link >>>> https://youtu.be/z23_LMboIxU
GLAZED AND BRAISED SHORT RIBS WITH SHERRY VINEGAR
Provided by Food Network
Categories main-dish
Time 3h45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Brown the ribs in the olive oil in a stock pot on all sides. Remove to a paper towel lined plate. Remove the pan from the heat and carefully add the sherry and sherry vinegar. Return to the heat and cook, scraping up any browned bits from the bottom of the pan, for about 5 minutes. Be careful as the alcohol may ignite when returned to heat. If it ignites, wait to stir until the flames die out.
- Add the rest of the ingredients, except for the butter, including the browned ribs, to the pot. Bring the liquid to a simmer, cover, and cook for about 3 hours, or until the ribs are very tender.
- Season with salt and pepper. Remove the ribs from the pot and set aside on a plate. Strain the liquid and return to the pot. Add the butter and stir until the butter is incorporated. Add the ribs back to the pot and coat well with the sauce. Serve.
BRAISED BEEF SHORT RIBS WITH SHERRY & SHIITAKE
These short ribs are moist, juicy, tender and incredibly delicious! This is a perfect dish to serve anytime! VIDEO https://www.youtube.com/watch?v=z23_LMboIxU
Provided by CLUBFOODY
Categories Meat
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325ºF. Season short ribs with salt and pepper on all sides; set aside. In a large Dutch oven over medium-high heat, add oil and butter. When hot, place short ribs until caramelized on all sides. Transfer on a plate and set aside.
- In the same pot, add onion, reduce heat to medium and sauté until soft, about 5 minutes. Add shiitake mushrooms and cook for 3 minutes, stirring constantly to prevent from burning. Add garlic and sauté for 1 minute. Stir in flour to coat ingredients. Pour in beef broth and cooking sherry; scrap any bits at the bottom. Stir in tomato paste, rosemary, balsamic vinegar and cayenne.
- Bring it back to a simmer on medium-high. Place short ribs back and pour more broth over enough to cover meat. Cover and transfer to the preheated oven. Braise for 2 hours or until ribs are fork-tender.
- Remove from heat and transfer short ribs on a plate while working on sauce.
- Put heat on medium and skim off fat on the surface. When simmering, pour in cornstarch mixture and stir until sauce thickens, less than a minute. Taste and adjust seasoning if necessary. Place short ribs over mashed potato, ladle sauce over and sprinkle fresh parsley on top. Makes 4 servings.
Nutrition Facts : Calories 1378.1, Fat 112.7, SaturatedFat 47.6, Cholesterol 223.5, Sodium 798.1, Carbohydrate 19.6, Fiber 2.4, Sugar 7, Protein 43
GARLIC BRAISED SHORT RIBS WITH RED WINE
If you weren't already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that's your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.
Provided by Alison Roman
Categories meat, soups and stews, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
- Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
- Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
- Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
- Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.
More about "braised short ribs with sherry recipes"
BRAISED BEEF SHORT RIBS IN RED WINE SAUCE | RECIPETIN EATS
Web Feb 6, 2019 1. Brown – As with most slow cooked dishes like Beef Stew and Pot Roast, we start by aggressively browning the beef …
From recipetineats.com
5/5 (201)Total Time 3 hrs 15 minsCategory MainsCalories 545 per serving
From recipetineats.com
5/5 (201)Total Time 3 hrs 15 minsCategory MainsCalories 545 per serving
- Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 - 7 min in total). Remove and repeat with remaining ribs, then remove.
RED WINE BRAISED SHORT RIBS - ONCE UPON A CHEF
Web Dec 10, 2018 Heat 1 tablespoon of the oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering. Add half …
From onceuponachef.com
Cuisine American, FrenchTotal Time 3 hrs 30 minsCategory DinnerCalories 680 per serving
From onceuponachef.com
Cuisine American, FrenchTotal Time 3 hrs 30 minsCategory DinnerCalories 680 per serving
BRAISED BEEF SHORT RIBS RECIPE - THE SPRUCE EATS
Web Sep 4, 2008 Ingredients 4 slices bacon (cut in 1/2-inch pieces) salt and fresh ground black pepper (as needed) 4 pounds beef short ribs 1 …
From thespruceeats.com
4.5/5 (19)Total Time 2 hrs 45 minsCategory Entree, DinnerCalories 1150 per serving
From thespruceeats.com
4.5/5 (19)Total Time 2 hrs 45 minsCategory Entree, DinnerCalories 1150 per serving
CLASSIC BRAISED BEEF SHORT RIBS - THE STAY AT HOME CHEF
Web Melt 2 tablespoons of butter in a saucepan. Add in 2 tablespoons of flour and whisk together into a paste. Pour in strained juices and heat over medium-high heat until thickened. If your juices are straight from the …
From thestayathomechef.com
From thestayathomechef.com
SHERRY BRAISED BEEF SHORT RIBS BY CHEF JOHN
Web Ingredients 4 slices bacon, cut into 1/2-inch pieces 3 1/2 pounds beef short ribs salt and ground black pepper to taste 6 sprigs fresh thyme, leaves stripped 1 bay leaf 1 onion, diced 3 cloves garlic, minced 2 tablespoons …
From mealplannerpro.com
From mealplannerpro.com
BRAISED SHORT RIBS RECIPE - TASTES BETTER FROM SCRATCH
Web Feb 24, 2020 Sauté carrots and onions. In a large, oven safe pot with a lid, heat one tablespoon of oil over medium high heat. Sauté carrots and onion, then remove them to a plate. Sear ribs.
From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
RED WINE-BRAISED SHORT RIBS RECIPE | BON APPéTIT
Web Mar 14, 2023 Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate.
From bonappetit.com
From bonappetit.com
DRIED-CHERRY-AND-MISO-BRAISED SHORT RIBS RECIPE
Web Dec 1, 2016 6 pounds boneless English-cut beef short ribs (about 5 ounces each), at room temperature. Kosher salt. 1/4 cup canola oil. 8 cups beef stock or low-sodium broth
From foodandwine.com
From foodandwine.com
BRAISED SHORT RIBS WITH WHOLE GRAIN MUSTARD RECIPE
Web Jun 19, 2015 1 bottle full-bodied red wine, such as Cûtes du Rhûne. 2 medium carrots, coarsely chopped. 1 large leek, white and tender green, coarsely chopped
From foodandwine.com
From foodandwine.com
BRAISED SHORT RIBS WITH CARROTS AND POTATOES RECIPE | PC.CA
Web How to make Step 1 Preheat oven to 300°F. Heat oil in 6-quart (5.7 L) Dutch oven over medium. Sear ribs, working in two batches, turning until browned on all sides, about 5 …
From presidentschoice.ca
From presidentschoice.ca
SHERRY BRAISED BEEF SHORT RIBS | MEXICAN RECIPES | BEEF RECIPES
Web Use immediately or let the vegetables cool in the pans. To braise the short ribs, preheat the oven to 375°F. In a 1 gallon resealable plastic bag, combine the flour, paprika, chili …
From cookingnook.com
From cookingnook.com
BRAISED SHORT RIBS {DUTCH OVEN OR CROCKPOT} – WELLPLATED.COM
Web Bring the liquid in the pot to a boil. Cover the pot then transfer to the oven. Bake the short ribs in the oven, covered, for 1 hour. Remove the lid, then continue baking, uncovered, …
From wellplated.com
From wellplated.com
BRAISED SHORT RIBS RECIPE | BON APPéTIT
Web Aug 4, 2008 Preparation. Step 1. Sprinkle ribs with coarse salt and pepper. Place in even layer in slow cooker. Add next 7 ingredients, cover, and cook on low heat until meat is …
From bonappetit.com
From bonappetit.com
BRAISED BEEF SHORT RIBS RECIPE - SIMPLY RECIPES
Web Mar 14, 2023 Braise the ribs in oven: Return the ribs to the pan, add the veal stock and enough water to cover the ribs. Bring to a boil, cover with foil, and place in the oven. …
From simplyrecipes.com
From simplyrecipes.com
BRAISED BEEF SHORT RIBS WITH SHERRY & SHIITAKE RECIPE | CLUB FOODY
Web Nov 7, 2018 Club Foody YouTube These Braised Beef Short Ribs with Sherry & Shiitake are moist, juicy, tender and incredibly delicious, a perfect dish to serve anytime! 5 from 3 …
From clubfoody.com
From clubfoody.com
BRAISED SHORT RIBS RECIPE - FOOD & WINE
Web May 28, 2023 In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, …
From foodandwine.com
From foodandwine.com
SHERRY BRAISED SHORT RIBS ~ RHUBARB & LAVENDER
Web Feb 8, 2023 by Alison Wiebe Home » Entrees » Beef » Sherry Braised Short Ribs Short ribs braised with sherry, bacon, and a hint of spice are a rich and flavourful taste of …
From rhubarbandlavender.com
From rhubarbandlavender.com
You'll also love