Red Wine Braised Short Ribs With Carrots Recipes

Steps:

• Season each rib generously all over with salt and pepper. If time permits, set aside for an hour to let seasoning penetrate meat.
• Heat oven to 350 degrees. Put a large cast-iron skillet over medium-high heat. When pan is hot, add olive oil just to film the bottom. Working in batches so as not to crowd pan, brown a few short ribs at a time on both meaty sides. Reduce heat as necessary to achieve browning gradually; it may take 4 to 5 minutes per side for well-browned ribs. This will guarantee a dark, rich color for the sauce. Transfer ribs to a Dutch oven or deep, wide baking dish. Leave skillet on the heat.
• Use a clove to pin a bay leaf to the rounded side of each onion half. Set the onion cut side down in the skillet and let cut side brown for a minute or two. Transfer onion to pot with ribs.
• Add tomato paste and wine to skillet and bring to a simmer, stirring and scraping with a wooden spoon to dissolve all of the flavorful brown bits, then pour wine mixture over ribs.
• Add broth to Dutch oven, cover and bake for 2 to 2 1/2 hours, until meat is very tender when probed. Remove from heat, uncover and skim fat from surface. (See note.)
• Fill a large saucepan with well-salted water and bring to a boil. Add carrots and simmer until done, but not too soft, about 8 to 10 minutes. Drain carrots, reserving 1/2 cup of cooking water.
• Return saucepan to stove over medium-high heat and add butter. Add leeks, season with salt, and cook, stirring, until barely softened. Add carrots and reserved cooking water. Gently combine, turn off heat and cover for 5 minutes.
• Carefully transfer short ribs to a large, deep serving platter. Bring braising juices to a boil over high heat. If you wish to thicken the sauce lightly, add potato starch mixture and cook 1 minute more. Ladle sauce over ribs.
• Transfer carrot and leek mixture, along with buttery juices, to a serving dish. Sprinkle carrots and ribs with parsley and chives and serve.

Steps:

• Prepare the short ribs: In a large oven-safe pot or Dutch oven over medium-high heat, heat the ghee or olive oil.
• Pat the short ribs dry with paper towels and season with the sea salt. Gently place the short ribs in the hot ghee or oil and sear on all sides until golden brown, about 4 minutes per side, turning as needed and searing in batches if needed to avoid overcrowding the pot. Transfer to a plate.
• To the same pot, add the onion, carrot and celery and cook until the veggies begin to brown, stirring as needed to avoid burning, about 5 minutes.
• Add the wine and deglaze the pot, scraping the browned bits loose from the bottom of the pot. Add the thyme and garlic and bring to a simmer. Let the wine reduce by half, about 10 minutes, then remove the pot form the heat.
• Place the browned short ribs into the wine reduction along with the bone broth and let marinate for 1 hour in the refrigerator. Alternatively, you can prepare this dish in advance by letting the ribs marinate for a full 24 hours-well worth it in our opinion.
• Preheat the oven to 350°F.
• Remove the pot from the refrigerator, cover with a lid or aluminum foil, and transfer to the oven to braise for 2 1/2 hours.
• At the 2 hour mark, when 30 minutes remain on the cooking time for the short ribs, prepare the vegetables: On a baking sheet, toss the potatoes, carrots, and mushrooms with the ghee or oil and sea salt. Spread out in and even layer and roast in the oven for 20 to 25 minutes, until the potatoes and carrots are knife-tender.
• Remove the pot with the short ribs from the oven, uncover, and transfer the meat to a plate. Strain the braising liquid into a deep serving dish; discard the solids from the liquid. Add the roasted veggies to the serving dish and stir to distribute evenly. Using your hands or a fork, break the short ribs into chunks and stir in as well. Garnish with a little chopped fresh parsley and serve family style.
• The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.

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.

Steps:

• Heat oil in a heavy pan and brown ribs on all sides. Remove ribs and set aside.
• Place celery, carrots and onion into the heavy pan. Cook for appx 15 minute Add garlic, bay leaves, thyme, rosemary, parsley and tomato sauce and cook for 3 more minutes.
• Deglaze pan with vinegar. Add wine and beef broth. Cook and reduce by appx half.
• Add ribs back into the pan with wine reduction sauce. Place in oven and bake covered @ 325 for appx 2 1/2 -3 hours or until a sharp knife inserted give no resistance when poked.
• Served over whipped potatoes.

Steps:

• Preheat oven to 325 degrees F.
• Pat ribs dry with paper towels and season with salt and pepper on all sides.
• Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.
• Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.

Steps:

• For the breadcrumbs: Melt the butter in a large heavy-bottomed pot over medium heat. Add the panko breadcrumbs and toast until golden, 1 to 2 minutes, then remove to a bowl. Add the parsley, lemon zest and a pinch of salt and pepper to the bowl, then toss to combine. Set aside and allow to cool, then cover until ready to use.
• For the short ribs and carrots: Preheat the oven to 300 degrees F.
• Season the short ribs generously with salt and pepper. Return the pot used for the breadcrumbs to the stovetop over medium-high heat. Add the olive oil and 4 tablespoons of the butter. When the butter has melted and the oil is hot, add the short ribs and sear on all sides, about 45 seconds per side. Remove to a plate. Add the tomato paste, carrots, garlic and onion. Stir and allow the tomato paste to cook for a minute. Pour in the beef stock and add the short ribs back to the pot; add the rosemary and bay leaves. Cover and place in the oven. Cook until the ribs are fork-tender and falling off the bone, 3 to 3 1/2 hours.
• Remove the carrots to a platter and use the back of a fork to mash them. Place the remaining 2 tablespoons butter over the top, followed by the short ribs. Skim the fat from the braising liquid and transfer the liquid it to a server. Garnish with the buttery panko breadcrumbs and serve.

Steps:

• Preheat the oven to 325 degrees F.
• Season the ribs with salt and pepper. Dust with the flour. Heat the oil in a large braising pan or ovenproof casserole over medium-high heat. Add the bacon and cook until most of the fat is rendered, then remove and set aside.
• Add as many ribs as can fit in a single layer to the pan. You will need to cook them in batches. Sear the ribs on both sides until well browned, then remove from the pan and set aside. Repeat with the remaining ribs. Discard all but 2 tablespoons of the fat from the pan.
• Lower the heat to medium, add the carrots and onions, season with salt and pepper, and saute until the vegetables begin to brown, about 10 minutes. Add the garlic and tomato and paste and cook for 4 more minutes, scraping the browned bits off of the bottom of the pan with a wooden spoon. Add the red wine and brandy and reduce by 1/2, about 6 minutes.
• Return the ribs and bacon to the pot. Add the remaining ingredients except the apricots and parsley and bring to a boil. The liquid should come 1/3 of the way up the ribs, if it does not, add some water. As soon as the liquid comes to a boil, turn off the heat an cover the ribs tightly with foil, pressing the foil down into the pan, then place a lid on the pan.
• Braise the ribs in the oven for 2 hours, turning them every 30 minutes so they cook evenly. Add water as necessary to keep the braising juice 1/3 of the way up the ribs.
• After 2 hours, add the apricots and cook for an additional 30 minutes. The meat should be almost falling off the bones (if it is not, keep cooking until it does). Transfer the short ribs to a large platter. Spoon the vegetables, olives, and apricots over them. Keep warm.
• Strain the braising juices into a clear glass container and siphon or skim off the fat. The braising juices may already be the consistency of a sauce. If not, return them to the pan and boil for a few minutes to thicken. If you prefer an absolutely smooth sauce, strain out any remaining pieces of vegetable. Taste, season with salt and pepper, and add the parsley. Pour the sauce over the ribs and serve immediately.

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

Steps:

• Preheat the oven to 300.
• Season short ribs with salt and pepper.
• Place a large stock pot over HIGH heat. When hot, add the olive oil.
• Sear the short ribs on all sides until dark brown (about 2 minutes per side).
• Once brown, remove and place in a braising pan or dutch oven.
• Discard the oil, add fresh oil, and then saute all vegetables until brown. Add tomato paste and red wine, scraping up all bits of the pan.
• Pour the vegetable mixture over the short ribs. Add rosemary and thyme. Add beef broth until ribs are completely submerged.
• Cover with a tight fitting lid or aluminum foil and place in the preheated oven. Braising time is between 3-4 hours.
• Once the short ribs are tender, remove from the liquid and set them aside on a plate (cover with foil).
• Strain the braising liquid and allow to sit and cool for 30 minutes to allow the fat to rise to the top.
• Skim the fat off the top using a ladle and discard.
• Place the remaining liquid in a sauce pan, add honey and balsamic vinegar, and reduce by half over MEDIUM-HIGH heat. To thicken, mix flour and cold water to create a slurry, then slowly whisk into sauce until desired consistency is reached.
• If necessary, reheat the short ribs in the sauce in the oven until hot. Serve.

Steps:

• Liberally season the short ribs on all sides with 1 tablespoon of salt and the pepper.
• Heat 2 tablespoons of avocado oil in a 5-quart (5 liter) ceramic pot over medium-high heat until shimmering. Working in batches, add 6-7 pieces of short rib at a time to the pot and sear without disturbing for 2-3 minutes, until a golden brown crust forms. Turn the pieces and continue cooking until seared well on all sides. Remove the short ribs from the pan and set aside, adding another tablespoon of avocado oil to the pot if needed, and repeat with the remaining short ribs.
• Reduce the heat to medium and add the onion, celery, and the remaining ½ teaspoon of salt. Sauté for 3-4 minutes, until the vegetables begin to soften and release moisture.
• Add the tomato paste and stir to coat the vegetables, then cook for 2 minutes. Add the flour and stir to coat the vegetables, then cook for 2-3 minutes more, until deep red in color. Pour in the wine and stir to release any browned bits from the bottom of the pot.
• Nestle the short ribs on top of the vegetables in the pot. Bring to a boil, then reduce the heat to medium-low and simmer until the liquid is reduced by about half, 15-20 minutes.
• Preheat the oven to 350˚F (180°C).
• Nestle the garlic between the short ribs, then place the carrots and thyme sprigs on top. Pour in the beef stock.
• Cover the pot and transfer to the oven. Bake for 2½ hours, until the meat is falling off the bone and fork tender.
• While the short ribs are in the oven, make the cauliflower mash: Fill a medium pot with about an inch of water and set a steamer basket inside. Cover and bring the water to a simmer over medium-high heat. Add the cauliflower to the basket and steam for 12-15 minutes, until mashable with the back of a fork, but not overcooked.
• Working in batches, transfer the steamed cauliflower to a fine-mesh strainer set over a bowl. Using another bowl that is slightly smaller than the strainer, press the bowl into the cauliflower to press excess liquid from the cauliflower. Repeat with remaining cauliflower. Discard the liquid and set the cauliflower aside.
• Add the cashews to the bowl of a food processor. Blend on high speed for 2-3 minutes, until the cashews are completely broken down and can be mashed into a paste between your fingers, scraping down the sides of the bowl as necessary.
• Add the strained cauliflower, garlic powder, and salt. Blend until smooth and well combined with the cashew paste.
• Transfer to a serving bowl and serve warm.
• Serve the braised short ribs and carrots with the cauliflower mash and garnish with parsley.
• Enjoy!

Steps:

• In a bowl mix together the flour with allspice, seasoning salt and black pepper.
• Coat the short ribs in the flour mixture to coat on all sides.
• Heat oil in a large pot or Dutch oven over medium-high heat.
• Add in the ribs and brown on all sides (this should take about 6-7 minutes).
• Transfer the ribs to a plate or bowl and reserve 2 tablespoons of the flour mix.
• Add in more oil to the pot if needed.
• Add in onions, carrots, celery and thyme; sauté for about 20-25 minutes, or until veggies begin to brown scraping the pot for any browned bits.
• Add in the fresh garlic the last 5 minutes of cooking.
• Return the ribs to the pot with any juices from the plate, arranging in a single layer if possible.
• Add in tomatoes and bay leaves.
• Add in broth, Worcestershire sauce and wine; bring to a boil.
• Reduce heat to medium-low, cover pot and simmer for about 1 hour.
• Uncover the pot, then simmer uncovered for about another 30 minutes, or until the meat is tender, skimming the accumulated fat from top occasionally.
• If desired, mix the reserved 2 tablespoons of flour with a small amount of cold water to make a paste, and add to the simmering sauce the last 10 minutes of cooking to thicken.
• Season with salt and pepper.

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.

Steps:

• Preparation.
• Preheat oven to 350 degrees
• In small bowl, combine the garlic salt, italian seasoning, salt and pepper. Blend well.
• Apply generously the spice rub ingredients you just prepared to both sides of the short ribs.
• In oven proof roasting pot, coat bottom of pan with olive oil and brown each side of the rib (approximately 3 minutes per side) on a medium heat cooktop.
• Remove ribs and set aside
• Add carrots, onions, garlic and rosemary to same pot that you just browned the ribs in and saute until translucent.
• Add red wine and 2 Cups of the beef broth and and bring to a boil, then remove from heat.
• Return ribs to roaster and cover.
• Place in oven and cook for 3 hours. Periodically check to ensure liquid is still present. If needed, add more beef broth and red wine.
• After 3 hours, reduce heat to 325 degrees and bake for an additional 30 minutes.
• Turn oven to 175 degrees and remove 1/2 cup of braising liquid from pan and degrease. An easy method of separating the grease is by adding ice cubes and the grease sticks to the ice cube. Just don't let the ice melt, remove the cubes as you go.
• In a small pot, on medium heat whisk braising liquid, 1/2 cup beef broth and contents of gravy mix until thickened.
• Serve short ribs and drizzle sauce to taste.

Steps:

• Generously salt and pepper short ribs, then dredge in 2 tablespoons of four.
• Using a small dutch oven with tightly fitting lid, brown the short ribs in duck fat or olive oil. Remove from pan.
• Add in chopped celery, carrot, and onion and saute until softened, then add minced garlic. Continue to saute another minute or so, then add in tomato paste and combine well.
• Add 1 tablespoon of flour and stir well, allowing flour to brown.
• Deglaze pan with a splash of red wine, scraping up browned bits. Add in the stock and remainder of red wine. If you enriched your chicken stock with veal bones, include the bones so they can continue rendering their flavors with the sauce. Add the bay leaf, thyme, the orange zest, the juice of 1/2 orange, and ground allspice. (You might want to just wrap the whole allspice berries in with the thyme, instead of grinding it.) and a few dashes of Worcestershire sauce. Bring to boil, then lower heat to simmer.
• Add the short ribs back in and place lid just slightly off. Simmer for 2 hours or until melt in your mouth tender and falling off of bone. Adjust seasonings with salt, pepper, and Worcestershire sauce.
• Serve over mashed potatoes, buttered noodles, risotto, polenta, or my favorite, which is a low-carb option, pureed cauliflower. Sometimes it is roasted, sometimes it is steamed. And since blue cheese or gorgonzola pairs well with beef, adding some to your mash of choice just adds another layer of flavor to this hearty dish.