Short Rib Terrine Recipes

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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



Garlic Braised Short Ribs With Red Wine image

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.

2 tablespoons vegetable oil
5 pounds bone-in short ribs, at least 1 1/2 inches thick
Kosher salt and freshly ground pepper
2 large heads garlic, halved crosswise
1 medium onion (about 10 ounces), chopped
4 ribs celery (about 8 ounces, chopped
2 medium carrots (about 6 ounces), chopped
3 tablespoons tomato paste
2 cups dry red wine (about half a bottle)
2 cups beef stock or bone broth (use beef bouillon dissolved in water if unavailable; chicken stock will work in a pinch), plus more as needed
4 sprigs thyme
1 cup parsley, coarsely chopped
1/2 cup finely chopped chives
1 tablespoon finely grated lemon zest

BEEF SHORT RIBS

Provided by Ina Garten

Yield 6 servings

Number Of Ingredients 16



Beef Short Ribs image

Steps:

  • Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
  • Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
  • Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
  • Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.

Fresh thyme sprigs
1 tablespoon brown sugar
6 cups beef stock
6 beef short ribs, trimmed of fat
Kosher salt
Freshly ground black pepper
1/4 cup good olive oil
1 small fennel, fronds, stems, and core removed, large-diced
1 leek, cleaned and large-diced, white part only
1 1/2 cups chopped onion (2 onions)
4 cups large-diced celery (6 large stalks)
2 carrots, peeled and large-diced
3 garlic cloves, minced
2 tablespoons tomato paste
1 (750-ml) bottle Cotes du Rhone or other dry red wine
Fresh rosemary sprigs

SHORT RIB TERRINE

Categories     Beef     Appetizer     Beef Rib     Gourmet     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 (as part of tapas buffet)

Number Of Ingredients 7



Short Rib Terrine image

Steps:

  • Cook garlic in oil in a 10-inch heavy skillet over low heat, turning occasionally, until tender and golden, about 15 minutes. Transfer garlic with a slotted spoon to a cutting board and mash to a paste with a fork. Cook paprika, salt, and pepper in oil remaining in skillet over low heat, stirring, until fragrant, about 1 minute.
  • Stir together paprika oil, garlic paste, and short rib meat in a large bowl until combined well. Pack mixture into a 5- to 6-cup crock, terrine, or bowl and let stand at room temperature 1 hour to allow flavors to develop. Serve at room temperature.

8 large garlic cloves, peeled
1/2 cup extra-virgin olive oil
1 1/2 teaspoons hot Spanish smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
6 cups finely chopped cooked short rib meat (reserved from rich beef broth )
Accompaniments: thin slices of crusty bread; caper berries; sea salt

SIMPLE BEEF SHORT RIBS

The basics of this recipe came from my mom, and it was passed down to her from her mother and Oma. I changed it a little, and you can too. You can braise in basically any liquid you want. The short ribs come out so delicious and tender, and there is not an overwhelming sauce to overpower them.

Provided by CooperCook

Categories     Main Dish Recipes     Rib Recipes

Time 2h30m

Yield 4

Number Of Ingredients 10



Simple Beef Short Ribs image

Steps:

  • Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
  • Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.

Nutrition Facts : Calories 363.8 calories, Carbohydrate 10 g, Cholesterol 54.2 mg, Fat 27.4 g, Fiber 0.8 g, Protein 13 g, SaturatedFat 11.2 g, Sodium 651.4 mg, Sugar 1.9 g

1 pound beef short ribs
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 tablespoon butter
1 onion, sliced
1 clove garlic
1 (12 fluid ounce) can or bottle stout beer
1 cup beef stock

TANGY BRAISED SHORT RIBS

This bright, sweet and salty recipe for braised short ribs will work with bone-in or boneless meat, as long as the short ribs are thick (at least 1 1/2 inch), and not the thinly sliced Korean style. Seasoning your meat with salt and pepper at least 24 hours in advance will greatly improve the flavor of the finished product. And, if you can spare an extra 24, making them a day ahead of serving will make them even better, with all that braising liquid flavoring the meat as it sits. Finishing with herbs and lemon are hardly a revelation in the braised meat department, but they are especially welcome here. The fresh lemon juice at the end transforms the braising liquid into a bright, brothy, spoonable sauce good enough to drink.

Provided by Alison Roman

Categories     meat, main course

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 14



Tangy Braised Short Ribs image

Steps:

  • Season short ribs with salt and pepper at least 1 hour (at room temperature) and as much as 48 hours (covered and refrigerated) in advance.
  • Heat oven to 300 degrees. Heat 1 tablespoon oil in a large Dutch oven over medium-high. Working in batches, sear short ribs until deeply golden brown on both large flat sides, 4 to 6 minutes per side. Transfer short ribs to a large plate or cutting board and drain all but about 2 tablespoons fat from the pot. Discard remaining fat. Repeat with remaining short ribs. Drain all fat from the pot and carefully wipe out. (No need to wash, just get rid of any scorched bits.)
  • In the same pot over medium-high, heat remaining 2 tablespoons oil, and add onions and garlic. Cook, stirring occasionally, until the onions and garlic get a bit of color, 4 to 5 minutes. Add honey and cook, stirring until it starts to bubble furiously, turning a darker amber brown and sticking to the bottom of the pot as it cooks.
  • Add vinegar and soy sauce, and, using a wooden spoon or spatula, scrape up the bits on the bottom of the pot. Bring to a strong simmer and cook to reduce by about half, 5 to 8 minutes. Add broth and thyme, and bring to a simmer. Season with salt and pepper and add short ribs back in, bone-side up, making sure they are as submerged in that braising liquid as possible. Cover the pot and place in the oven. Do not look at it or remove the lid for 3 hours. (Nothing bad will happen, promise.)
  • After 3 hours, check the short ribs, they should be extremely tender and nearly falling apart, almost having the jiggly texture of a baked custard or Jell-O. (If not, continue roasting another 20 to 30 minutes.) Remove from oven.
  • At this stage, you can remove the lid and using a spoon, carefully skim as much of the top layer of fat as possible. Increase oven temperature to 425 degrees, and return the pot to the oven, uncovered, to let the short ribs brown a bit on top and thicken the braising liquid a bit, another 35 to 45 minutes. (Alternatively, you can remove the short ribs from the oven, let them cool at room temperature and place in them in the fridge, overnight. When ready to serve, remove them from the fridge and using a spoon, scrape off the solidified fat on the top layer. Return the short ribs, covered, to a 325-degree oven until totally warmed through, 30 to 40 minutes. Remove the lid and increase temperature to 425 degrees, and continue to cook, uncovered, to let the short ribs brown a bit on top and reduce the braising liquid, another 35 to 45 minutes.)
  • Meanwhile, combine parsley and chives in a small bowl and season with flaky salt.
  • Remove the short ribs from the oven and serve straight from the pot or transfer them to a shallow bowl or plate with high sides, spooning the braising liquid over. Squeeze lemons over, letting the juice season the braising liquid. Sprinkle with parsley mixture before serving.

5 pounds bone-in short ribs, at least 1 1/2-inch thick, cut into single bone portions (or 3 1/2 to 4 pounds boneless, at least 1 1/2-inch thick)
Kosher salt and freshly ground black pepper
3 tablespoon vegetable or canola oil
2 large yellow onions, quartered
2 heads garlic, halved crosswise
3 tablespoons honey
1/2 cup apple cider vinegar
1/2 cup soy sauce or tamari
4 cups chicken, beef or vegetable broth
4 thyme sprigs
2 cups parsley, leaves and tender stems, finely chopped
1/2 bunch chives, finely chopped
Flaky sea salt
3 lemons, halved, for juicing

SMOTHERED BEEF SHORT RIBS

Here's a great stove top recipe for cooking beef short ribs. They are cooked in beef stock with mixed vegetables. This dish is great served over mashed potatoes.

Provided by Michele O'Sullivan

Categories     Main Dish Recipes     Rib Recipes

Time 2h20m

Yield 6

Number Of Ingredients 13



Smothered Beef Short Ribs image

Steps:

  • Heat the oil in a large pot over medium high heat. Season the ribs with salt and pepper to taste and dredge them in flour. Fry the ribs in the oil in small batches, adding oil as needed, to sear the meat. This should take 2 to 3 minutes per batch. Set ribs aside.
  • In the same pot, add the onions and saute for 2 minutes. Add the celery and carrots and saute for 1 more minute. Season with salt and pepper to taste, and then stir in the garlic, bay leaves and thyme and cook for 1 more minute.
  • Deglaze the pot with the red wine, scraping up all the bits on the bottom. Add the stock, bring to a boil, reduce heat to low and simmer. Add the ribs and continue to simmer for 2 hours, until the sauce thickens. Stir in the parsley and serve.

Nutrition Facts : Calories 1504.6 calories, Carbohydrate 26.3 g, Cholesterol 229.8 mg, Fat 128.7 g, Fiber 2.8 g, Protein 50.6 g, SaturatedFat 50.6 g, Sodium 1237.5 mg, Sugar 3.9 g

½ cup olive oil
4 pounds beef short ribs
salt and pepper to taste
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
2 tablespoons minced garlic
3 bay leaves
1 tablespoon dried thyme
1 cup red wine
8 cups beef stock
¼ cup chopped fresh parsley

RICH BEEF BROTH WITH CARROT

Categories     Soup/Stew     Beef     Vegetable     Appetizer     Roast     Carrot     Gourmet     Sugar Conscious     Kidney Friendly     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 4 cups, or 12 servings (as part of tapas buffet)

Number Of Ingredients 13



Rich Beef Broth with Carrot image

Steps:

  • Put oven rack in lower third of oven and preheat oven to 450°F.
  • Spread short ribs, shanks, onions, celery, and quartered carrot in a large flameproof roasting pan and roast, turning occasionally, until well browned, about 1 hour.
  • Wrap parsley, thyme, bay leaf, and peppercorns in cheesecloth and tie into a bundle with string to make a bouquet garni.
  • Transfer meat (with bones) and roasted vegetables to a 6- to 8-quart pot and add 12 cups water, salt, and bouquet garni. Straddle roasting pan across 2 burners, then add remaining 2 cups water and deglaze pan by boiling, stirring and scraping up brown bits, 1 minute. Add deglazing liquid to pot, then bring to a boil, skimming froth. Reduce heat to low and gently simmer, uncovered, until liquid is reduced to about 5 cups, 7 to 8 hours.
  • Transfer mixture to a bowl and cool completely, uncovered, about 1 hour, then chill, covered, at least 8 hours.
  • Remove fat. Reheat mixture in cleaned pot over moderate heat until warm. Discard beef shanks (meat and bone), then transfer short ribs to a platter and, when cool enough to handle, discard bones and fat. Finely chop short ribs and reserve for terrine . If not using meat within 1 hour, chill, covered. Pour broth though a cheesecloth-lined sieve into a 1 1/2-quart saucepan and skim off any remaining fat. Bring broth to a simmer and season with salt.
  • Cook diced carrot in a small saucepan of boiling salted water until just tender, about 4 minutes. Drain in sieve and divide among demitasse cups, then add broth.

4 pounds short ribs or flanken
2 pounds meaty beef shanks
2 onions, left unpeeled, quartered
2 celery ribs, quartered
2 carrots, 1 quartered and 1 cut into 1/4-inch dice
4 fresh parsley stems (without leaves)
1 fresh thyme sprig
1 Turkish or 1/2 California bay leaf
4 whole black peppercorns
14 cups water
1 1/2 teaspoons salt
Special Equipment
cheesecloth; kitchen string; 12 demitasse or espresso cups

WONDERFUL SHORT RIBS

This tender meat that falls right off the bone is great served over rice! It is great even as leftovers!

Provided by MEDIVALU

Categories     Main Dish Recipes     Rib Recipes

Time 2h10m

Yield 6

Number Of Ingredients 11



Wonderful Short Ribs image

Steps:

  • In a large pan over medium-high heat, stir in tomato sauce, lemon juice, and Worcestershire sauce. Stir in parsley, thyme, bay leaves, brown sugar, salt, and red pepper flakes. Add onions and short ribs, and stir together until the mixture comes to a boil.
  • Cover, reduce heat to medium low, and simmer; stirring occasionally and skimming fat from surface, until meat is tender, about 2 1/2 hours. Remove bay leaves before serving.

Nutrition Facts : Calories 531.5 calories, Carbohydrate 15.3 g, Cholesterol 93.2 mg, Fat 42 g, Fiber 2.6 g, Protein 23.5 g, SaturatedFat 17.7 g, Sodium 1550.9 mg, Sugar 11 g

1 (28 ounce) can tomato sauce
3 tablespoons lemon juice
4 teaspoons Worcestershire sauce
2 tablespoons dried parsley
1 teaspoon dried thyme
2 bay leaves
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon crushed red pepper flakes
1 medium onion, cut into rings
3 pounds beef short ribs

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