Caramel-braised Beef Short Ribs | Recipe | Easy Asian Home Cooking
This simple, slow-cooked, beef short rib recipe starts with dark caramel and sesame oil coating the ribs, which gives them a delicious rich sweetness.
The full recipe is here:
SAVORY BRAISED BEEF SHORT RIBS
This is a recipe for braised beef short ribs. These are flanken style short ribs. This recipe and cooking method revolves around a two day cook. The first day involves infusing the initial flavors and cooking the vegetables with the meat. The second day involves extracting the fact, refining the flavors and reintroducing the cooked vegetables to the dish, as well as preparing the final sauce to complement the cooked ribs. Try it out and I hope you enjoy.
Red Wine Braised Short Ribs Recipe [click arrow to the right (on iPad) or scroll to see Ingredients]
What could be better than slow cooked beef ribs with a silky, savory, succulent sauce? We're making Red Wine Braised Beef Shortribs!
Ingredients
2 pounds bone-in Short ribs, about 4 inches each in length
Light Olive Oil or Vegetable Oil
2 Tbsp Unsalted Butter
2 Onions
2 Medium Carrots
2 Celery Ribs
Bouquet Garni (one sprig each: Rosemary, Thyme, Parsley, 1 Bay Leaf) tied or wrapped in Leek leaf or cheesecloth
2 Tbsp Tomato Paste
1 Bottle Dry Red Wine (Zinfandel, Cabernet Sauvignon)
1 14oz Can Chopped Tomatoes
Opt.: 1/2 cup Dried Shitake Mushrooms, re-hydrated, or
1/2 cup Fresh Wild Mushrooms
Beef or Chicken Stock, or Water to Cover
Salt and Pepper to taste
As a finishing touch, make a garnish of grated lemon zest, finely minced parsley and garlic (Gremolata). and drizzle over top of ribs.
00:00 Introduction
00:40 Ingredients
04:05 Trimming the beef
07:50 Searing the beef
11:40 Sweating vegetables
14:15 Deglazing the pan
16:30 Braising the beef
22:20 Blending the sauce
26:00 Simmering the beef in sauce
26:30 Plating
28:00 Gremolata
28:50 Outtro
POLENTA Recipe
200g Polenta
200ml Milk
800ml Water
125g Unsalted Butter
75g Grated Cheese (Parm/Mozz/Emmental
Nutmeg to grate
1 Spring Thyme (leaves only)
Salt/Pepper to taste
In large saucepan, bring Water and Milk to boil. Stir in 1 teaspoon Salt, then “rain” in Polenta grains, whisking continually for 2-3 minutes over high heat.
Reduce heat to very low, cover and cook for 30-35 minutes, stirring every 5 minutes with wooden spoon.
When Polenta pulls away from side of pan, remove from heat, stir in half the butter (in pieces), grate in Nutmeg, add the Thyme leaves.
Cover and let rest for 5 minutes, then stirr in rest of the butter and the cheese. Adjust seasoning, then serve.
If you are inspired to re-create any of our recipes, please feel free to post a photo on our Homecooking With Chef Walter fb page or my IG: @waltereagleton, and remember to use the hashtag #homecookingwithchefwalter
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Chef Walter and his wife Kim own this unique small group tour company where they host groups of 6-12 guests for one-week luxury Adventures in beautiful locations throughout Europe and The States. Walter has the privilege of being the Adventure Chef, creating and preparing daily gourmet meals for their guests. They also enjoy creating in-home private dinners for clients and friends when they are back in the States. Many guests request their recipes and want to learn cooking tips.
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With a strong background in the creative and visual arts, Chef Walter’s style can best be described as “gastronomic bistro”. Having completed a “Diplome de Cuisine” at the famed Le Cordon Bleu Culinary Institute in Paris, as well as the highly rated Walnut Grove Cookery School in France’s Loire Valley, Walter relies on his French training and techniques to assure top quality, but remembers his Texas roots and always cooks from the heart! During week-long Adventures, Walter always includes a mix of the Classics and Regional recipes, as well as a healthy dose of original recipes.
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The Best Braised Short Ribs | Home Movies with Alison Roman
Short ribs, great for Passover, wonderful for Easter, perfect for literally any day of the week where you feel like tending lovingly to a large pot of meat. These short ribs are not the classic soupy, red wine-y, soft and braised number, more of a spiced (cumin, fennel, coriander), tangy (vinegar, lemon), and even *crispy* (yes, crispy!) version.
If the idea of cooking large hunks of meat terrifies you, please know you are not alone. But also know that short ribs are nearly impossible to overcook and are extremely forgiving. Regardless of how you treat them, they will likely turn out pretty great, because that’s just the kind of meat short ribs are. Short ribs, in many ways, are the Aidan Shaw of meats. Dependable. Classic. Super hot. Would probably fix your sink if you asked them to.
The nice thing here is that while this is, essentially, a pot of “meat and potatoes,” it still feels kind of fresh to me (both literally and figuratively). Literally because of the vinegar and finely chopped lemon (preserved lemon would be a good substitute if you’re looking for ways to use that jar up), figuratively because I’m not asking you to do the classic “make a mirepoix” then add an entire bottle of dry red wine.
Just know before going in that they DO braise for a small eternity. They braise until you think they can’t braise anymore and then you braise them a little longer until they all but fall apart when you so much as look in their direction (if, for some reason, you think your short ribs are too tough and somehow *overcooked*, I would wager to guess they are actually *undercooked* and would like you to keep cooking).
The last step before serving, wherein the perfectly tender and adequately cooked short ribs are uncovered to crisp up the ribs and potatoes and further thicken and reduce the sauce increases cooking time by about 30-ish minutes, which is the best 30-ish minutes you’ll ever spend, I promise. These are a lot, flavor and texture-wise, and but because they are a one-pot meat and potatoes kind of dish, they don’t need much more than a good tangy salad and a light, maybe chilled, red wine.
RECIPE & INGREDIENTS:
VIDEO CHAPTERS:
0:00 Start
0:16 Home Movies with Alison Roman
0:26 Intro to Braised Short Ribs
1:32 Cut and season the short ribs for braising
3:54 Prepare the onions, garlic, and potatoes
5:22 Sear the short ribs
8:29 Transfer the short ribs to a pan and brown the potatoes
9:42 Start the broth with the garlic, onions, and spices
10:45 Add tomato paste, water, white wine vinegar, and beef broth
12:02 Add the short ribs (bone side up) and potatoes back to the pot
13:26 Season the pot with chopped lemon
14:10 Place the pot in the oven to roast
15:34 Plate the braised short ribs and potatoes
16:17 Finish and taste the Braised Short Ribs
#BraisedShortRibs #ShortRibs #BeefShortRibs
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How To Make Braised Short Ribs with Einat Admony
Chef, restaurateur, and cookbook author Einat Admony is making one of her favorite shabbat dinners: braised short ribs with vegetables, spices, and herbs. Einat seasons with baharat, a Middle Eastern spice blend that adds warming flavors.
Check out the recipe here:
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The BEST Braised Beef Short Ribs Recipe - Fall-Off-The-Bone Tender!!
GET THE RECIPE:
The best ever braised beef short ribs recipe! These incredibly aromatic short ribs fall right off the bone and the meat is extra, extra tender! I braise these beef ribs in a delicious red wine, tomato and mushroom sauce. It’s the best gravy for these tender ribs! To make it the ultimate comfort food dish, I serve these ribs with my Creamy Butter Mashed Potatoes. This hearty beef recipe is perfect for cold winter months, or anytime you’re craving for some delicious comfort food!
Creamy Mashed Potatoes:
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