Boneless Braised Short Ribs Recipe 435

OVEN-BRAISED BONELESS SHORT RIBS

Steps:

• Preheat your oven to 300 degrees F. Cut the short ribs in half as shown in the photo above and arrange them in a lightly greased 13-by-9-inch baking dish. Season them with salt and pepper.
• In a small jar, add the vinegar, hot pepper sauce, smoked paprika, garlic powder and thyme. Whisk or shake well to combine. Pour the sauce over the ribs and use your hands to toss and coat all the pieces.
• Cover the pan tightly with a double layer of aluminum foil. Bake the ribs until cooked through and tender, 2.5 hours.
• Remove the foil (careful - hot steam will escape). Baste the tops of the short ribs with the braising liquid, and continue baking them for 30 more minutes, allowing the tops to brown.
• Serve with the braising liquid. I like to place a small bowl filled with the braising liquid on each plate. This allows the diners to dip their meat into the yummy liquid.

BRAISED BONELESS SHORT RIBS

Steps:

• Preheat oven to 300°F and adjust oven rack to lower-middle position and heat oven.
• Pat the beef dry with paper towels and season with 2 teaspoons salt.
• Heat 1 tablespoon oil in a large heavy-bottomed oven-safe pot over medium-high heat until hot. Add the chopped bacon and cook until crisp. Using a slotted spoon, remove from the pan, and set aside. Drain all, but 2 tablespoons of fat from the pot.
• Add half of beef and cook, without moving, until well browned (about 4 to 6 minutes). Turn the beef and continue to cook on the second side until well browned, reducing heat if fat begins to smoke.
• Transfer beef to a plate and repeat with remaining tablespoon oil and short ribs. Set the browned ribs aside on a dish.
• Reduce the heat to medium, add the onions, celery, and carrots, and cook, stirring occasionally, until the onions are softened and beginning to brown, 10-12 minutes. (If onions begin to darken too quickly, add 1 to 2 tablespoons water to the pan.)
• Add the mushrooms and cook until they release their liquid and the liquid cooks off. Add the garlic and cook another minute.
• Add the flour and coat the mixture well. Cook, stirring constantly, until it browns on the sides and bottom of the pan, about 2 minutes.
• Increase heat to medium-high, add wine, and simmer, scraping the bottom of the pan with a wooden spoon to loosen browned bits, until reduced by half, 8 to 10 minutes.
• Add the stock, parsley, pepper, and bay leaf. Add cooked bacon, browned beef, and any accumulated juices to pot; cover and bring to simmer.
• Transfer pot to oven and cook, until a fork slips easily in and out of meat, 3 to 3½ hours.
• Using tongs, transfer meat to a cutting board and shred or cut into bite-sized pieces and return to the pot.
• Taste for seasoning and add salt as needed before serving.

BRAISED BONELESS SHORT RIBS

Steps:

• Place oven rack in upper-middle position and preheat to 300°F Pat beef dry with paper towels. Stir together salt and pepper and sprinkle over beef. Heat 1 tbsp oil in Dutch oven until smoking. Add half of beef and cook without moving, 4-6 minutes, until well browned. Turn beef over and cook second side until well browned, another 4-6 minutes. If fat begins to smoke, reduce heat. Transfer beef to medium bowl. Repeat with remaining oil and beef.
• Reduce heat to medium, add onion, and cook, stirring often, until softened and barely browned, 12-15 minutes. (If onions darken too quickly, add 1-2 tbsp water to pan.).
• Add tomato paste and stir constantly until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook unitl fragrant, 30-60 seconds. Turn heat up to medium-high, add wine, and simmer, scraping up fond from sides and bottom. Simmer until reduced by half, 8-10 minutes. Add beef broth, carrots, thyme, and bay leaf. Add beef and any juices in the bowl. Cover and bring to a simmer. Transfer to oven and cook 2 to 2½ hours, turning meat twice with tongs during cooking. When done, a fork will slip easily in and out of meat.
• Place water in a small bowl and sprinkle with gelatin. Let stand 5 minutes. Using tongs, transfer meat and carrots to serving platter; tent with foil. Strain cooking liquid through a fine strainer into a fat separator. Press on solids to extract as much liquid as possible, then discard solids. Allow to settle, then strain off fat. Return liquid to Dutch oven and reduce to 1 cup over medium heat, 5-10 minutes. Remove from heat and stir in bloomed gelatin; season with salt and pepper to taste. Pour sauce over meat and serve.

AWARD WINNING BRAISED BONELESS SHORT RIBS PAIRED WITH GARLIC BUTTER SHRIMP

Steps:

• For the short ribs: Combine the brown sugar, soy sauce and a pinch black pepper in a large braising pan and bring to a boil over high heat. Add the garlic and onions and boil for 2 minutes.
• Cut the beef short ribs into 3-ounce, 2-inch flat squares. Brown them on a preheated flat top griddle. Then add the short ribs to the braising liquid. Simmer until the ribs are tender enough to melt in your mouth, about 2 hours.
• For the shrimp: Heat a deep-fryer to 350 degrees F. Dust the shrimp with garlic powder, then deep fry until light golden, 2 to 3 minutes. Toss with the garlic butter, garlic salt to taste and green onions.
• Plate the short ribs and garlic butter shrimp with white rice and Molokai sweet potato salad. Swirl some teriyaki sauce over garlic aioli in a ramekin. Garnish with green onions.
• Bring a large pot of water to a boil over high heat. Boil the sweet potatoes, russet potato and eggs, if using, for 10 minutes. Let the potatoes and eggs cool down to room temperature.
• Peel the skin off the potatoes and cut into medium dice. Peel and chop the eggs. Add kosher salt, pepper and garlic salt to taste. Add the bacon and eggs. Stir in the mayonnaise and mix thoroughly until well incorporated. Chill for 5 hours before serving.

BONELESS BRAISED SHORT RIBS RECIPE - (4.3/5)

Steps:

• Select a pot that will old all the pieces of short ribs. Heat the canola oil in a large heavy bottomed pot (a Le Crueset pot is perfect for this) until smoking, season the short rib pieces liberally with salt and pepper. Sear the short ribs on all sides. As the meat is seared remove to a sheet pan. Add the butter to the pan heat till foaming, add all the vegetables and cook over a low to medium heat until a rich golden brown. The longer you caramelize the vegetables the richer the flavor! Once the vegetables are a rich golden brown add the garlic, and thyme stir well. Add the red wine and reduce till almost dry, add the tomato paste and beef stock and bay leaf stir well until the tomato paste is completely incorporated. Preheat the oven to 275 degrees. Add the meat back to the pot and bring to a gentle simmer. Place in the over and cook until the meat becomes tender, approximately 3 ½ to 4 hours. I like my short ribs just tender, not falling apart. Strain the cooking liquid, remove the fat from the top and simmer slowly until reduced to a syrupy consistency. When you like, whether an hour or a couple days later, reheat the short ribs gently in a 350 degree oven for 15-20 minutes. Swirl 1 T butter into the reduced sauce and spoon over the Short Ribs.

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.