Sumatran Red Short Ribs Of Beef Recipes

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.

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.

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:

• Preheat oven to 350°F. Heat oil in heavy large ovenproof pot over medium-high heat. Add ribs and brown well, turning frequently, about 10 minutes. Add onions, pineapple with syrup, broth, chili sauce, honey, Worcestershire sauce and garlic to ribs; stir to coat. Cover pot and bake ribs 1 hour. Uncover and bake until ribs are tender, about 1 hour. Season to taste with salt and pepper. Sprinkle with parsley.

Steps:

• Put meat in a medium saucepan, cover with cold water and bring to a boil over high heat. Reduce heat and simmer 2 to 3 minutes, skimming off any foam. Drain meat in colander, discarding liquid.
• Transfer meat to medium bowl and season lightly with salt. Add soy sauce, wine, ginger, garlic, cinnamon, star anise, Sichuan peppercorns, orange peel and chiles. Mix to coat and marinate 15 minutes.
• Put 1 tablespoon vegetable oil in a wok or skillet over medium-high heat. When oil is hot, add sugar and stir until beginning to brown, about 1 minute. Add marinated meat and stir-fry 2 minutes. Add 2 cups water and bring to boil. Cover, reduce heat and simmer until meat is tender, 40 minutes to an hour, adding water occasionally to keep meat barely covered.
• To prevent meat from overcooking, remove and set aside, then bring remaining cooking liquid to a rapid simmer over high heat and reduce to intensify color and flavor. (Or thicken sauce with potato starch.) Return meat to wok and coat with reduced sauce.
• Meanwhile, heat 1 tablespoon vegetable oil in a separate pan over medium-high heat. Add daikon, season with salt and pepper, and stir-fry until crisp-tender, about 2 minutes.
• Put beef in a serving dish and arrange daikon on a platter. Drizzle both with sesame oil and garnish with cilantro sprigs and scallions.

Steps:

• Season short ribs on both sides with salt and black pepper. Heat oil in a heavy-bottomed skillet over medium-high heat. Cook short ribs in batches, turning a few times, until browned on all sides, about 10 minutes per batch. Remove short ribs to a large lidded plastic tub while you make the marinade.
• Pour 1 1/2 cups water, cider vinegar, and red wine vinegar into the warm skillet and bring to a simmer. Cook and stir, scraping any browned bits off the bottom on the pan. Add juniper berries, cloves, and bay leaves, season with salt and black pepper. Remove from heat and pour in 1 cup cold water. Pour mixture over the ribs and place in an ice bath until chilled, 30 to 40 minutes. Cover and marinate in the refrigerator for 24 hours.
• Melt butter in a large,heavy pot or Dutch oven over medium heat. Cook and stir onion, celery, and carrot in the melted butter until the vegetables are softened, about 10 minutes. Add garlic and cook for 1 minute. Place marinated short ribs over the top of the onion mixture. Pour in remaining marinade from the plastic tub and stir in 1 cup water, chicken broth, and sugar.
• Bring to a simmer over medium-high heat. Reduce heat and simmer on low, covered, until meat is fork-tender, 3 to 4 hours. Remove meat to a platter. Discard juniper berries, cloves, and bay leaves. Sprinkle cooked onion mixture over the top of the meat, reserving excess cooking liquid in the pan.
• Place pot with remaining cooking liquid over medium-high heat. Grind gingersnaps in a food processor until fine and to the liquid in the pan. Stir in balsamic vinegar and boil until reduced and thickened, skimming fat, about 20 minutes. Season with salt to taste. Strain gravy through a fine mesh sieve, spoon over the beef, and serve.

Steps:

• Cut short ribs into 3 inch pieces.
• In a heavy Dutch oven add,water, 1st onion, carrot and celery.
• Bring to boil.
• Add short ribs.
• Simmer covered until nearly tender, for about 2 hours.
• Take the meat out and set aside.
• Strain the stock, set aside.
• Melt in the pot 4 tablespoons fat, whisk in 4 tablespoon flour and add 3 cups of stock, while whisking.
• (add a little water to make up 3 cups,if necessary) Season with salt and pepper and curry powder.
• In a heavy frypan heat 4 tablespoons fat, add 1 small sliced onion, saute till lightly browned.
• Add the meat to the frypan and brown it.
• Pour half of the gravy over it.
• Place the frypan uncovered in a moderate oven, 325 degrees for about 45 minutes until the meat gets brown and crisp.
• baste it occasionally with the drippings.
• Reheat the remaining gravy.
• season it and add 2 or 3 tablespoons sour cream Place the meat on a hot platter, pour the gravy around it.
• Serve it piping hot.

Steps:

• In a large, heavy saucepan with fitted lid, melt the ghee on medium to high heat.
• Add the cooking oil and the cumin seeds.
• Let the seeds sizzle for 30 seconds.
• Smell the cinnamon bark before adding to the pot.
• If it's very strong, break the bark in ½ and only use half.
• If it's not strong enough, add ½ bark.
• Add the onions& sauté until the onions are medium brown in colour.
• Smell for the cinnamon throughout the cooking process.
• You should smell a mild cinnamon flavour instead of a strong one.
• If cinnamon is the only spice you smell, take out the bark and continue cooking the curry.
• Add the garlic and continue to sauté until garlic is golden brown and onions are a darker brown.
• The darker you sauté the onions without letting them burn, the richer the onion flavour will be in this dish.
• Temporarily lower the heat and add the tomatoes and all of the remaining spices.
• Once you stir the powdered spices in the tomatoes, increase the heat back to medium.
• Stir regularly and continue cooking the spices until the oil/ghee separates from the tomatoes.
• This will take about 10 to 15 minutes.
• If at any time the onions or tomato spice mixture begins to stick to the bottom of the pan or looks like it's about to burn, either lower the heat or add 1 tablespoon of oil or ghee.
• Do not add water.
• This is meant to be a rich curry.
• Stir in the stock and red wine and bring to a boil.
• Reduce heat to low.
• Cover and simmer for 15 minutes or until the oil/ghee separates from the stock and rises to the top, stirring occasionally.
• Add the short ribs and stir well.
• Bring back to a boil.
• Reduce heat to low.
• Cover and simmer the short ribs until the meat completely separates from the bone.
• This will take approximately 4 hours and you will need to stir occasionally.

Steps:

• 1. In a medium bowl and blend together both sugars, the paprika, salt, pepper, granulated onion, and cayenne. Sprinkle the short rib pieces liberally with this mixture until coated on all sides. Let sit at room temperature for about 30 minutes.
• 2. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
• 3. Place the beef ribs on the grill, close the lid, and reduce the heat to medium. Turn the ribs every 3 to 5 minutes or so, so that every side gets slightly caramelized, 15 to 20 minutes total. (If your short rib pieces are small, it won't take quite this long.) The ribs should yield easily to the touch, not unlike a medium-rare steak or the way the tip of your nose feels. Reduce the heat a little more and brush the ribs with the sauce. Cover the grill and let cook for a minute or two for the sauce to set up, and then continue to turn and brush until all sides of the ribs have been glazed. Remove to a platter and let sit for 5 to 10 minutes, covered with foil. Serve.

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.