Best Tender Braised Beef Short Ribs Recipes

BRAISED BEEF SHORT RIBS

Steps:

• In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
• In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
• Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
• In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.

BRAISED BEEF SHORT RIBS

Steps:

• Season the short ribs with salt and pepper covering all sides of the meat.
• Heat the oil in a large Dutch oven over medium heat and sear the ribs in batches, 2 to 3 ribs at a time, searing each side for about 45 seconds. Transfer to a plate and finish searing the rest of the meat.
• Remove some of the excess oil/fat from the Dutch oven, making sure to leave some. Add the celery, onions, shallots, and carrots and saute until soft and translucent, about 5 minutes.
• Add in the flour, salt, tomato paste, garlic, mustard powder, and red pepper flakes and stir frequently for about 1 minute.
• Add in the wine and use your spoon to scrape and deglaze the bottom of the pot. Add the ribs back in and spoon the wine over them, then allow them to simmer and the wine to reduce for about 20 minutes. Meanwhile, preheat oven to 350°F.
• Add in the beef stock and herbs then cover and bake in the oven for about 2 hours and 45 minutes. The meat should be falling off the bone when done.
• Once done cooking, remove the ribs. Skim the excess fat off of the top of the sauce, remove the bay leaves and discard fat and bay leaves.

TENDER BRAISED BEEF SHORT RIBS

Steps:

• Preheat oven to 375 degrees.
• Heat oil in a roasting pan over medium heat.
• Season short ribs with salt and pepper.
• Lightly dredge in flour. Shake off any excess flour.
• Sear all sides of short ribs until golden brown.
• Add carrots, onions and celery to roasting pan and sauté until tender, about 2 minutes.
• Deglaze pan with red wine.
• Add the bay leaves, beef stock and peppercorns.
• Cover roasting pan with aluminum foil and bake until ribs are knife-tender, about 2 1/2 hours.
• While cooking, in a medium bowl, mix together all the mustard, honey, white wine, garlic and basil. This is the glaze that will be used later.
• Once cooked, remove short ribs from liquid and set aside to cool. Cut and trim short ribs to desired size.
• Heat a gas or charcoal grill to medium heat.
• Brush short ribs well with the glaze and grill briefly to set the glaze.

BRAISED BEEF SHORT RIBS

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.