Braised Beef Short Ribs With Spinach Horseradish Cream 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 SHORT RIBS

Steps:

• Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
• Preheat the oven to 375 degrees F.
• While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
• Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

BRAISED BEEF SHORT RIBS RECIPE

Steps:

• Pat ribs dry and season with salt and pepper. In a dutch oven or heavy bottomed oven safe stock pot, heat oil over medium-high heat until hot, but not smoking. Brown ribs in batches transferring to plate or large bowl.
• Add onions to pot, and cook over medium heat, stirring frequently, until golden. Add Garlic and cook for another minute. Add wine, tomatoes, broth, Worcestershire sauce, rosemary and salt. Bring to a boil. Add ribs, including any juices that accumulated in bowl or on plate and simmer, covered for 30 minutes.
• Add Carrots, celery, and remaining spices, stirring and pushing down to make sure they are covered in liquid. Place in a preheated 325 degree oven for 3 1/2 to 4 hours or until meat is tender. Remove meat and veggies from pot with a slotted spoon. Reduce braising liquid, if necessary. Return meat and vegetables to liquid and simmer until heated through.

BRAISED BEEF SHORT RIBS

Steps:

• Preheat the oven to 350 degrees F.
• Heat a roasting pan over high heat with the oil. Sprinkle the ribs with salt and pepper. Add the ribs to the pan, then reduce the heat to medium. Sear on both the top and bottom of the meat, 2 to 3 minutes per side, reserving the pan drippings. After searing the ribs, add the stock, mirepoix, tomato paste, merlot, garlic and the reserved pan drippings to the pan. Tightly cover and cook in the oven for 2 1/2 to 3 hours. Remove the pan from the oven and check the ribs, which should be fork tender. If need be, continue cooking to achieve desired tenderness. Next remove the ribs and reserve the liquid to create sauce.
• Pour the reserved cooking liquid through a strainer, then discard the remaining vegetables. In a saucepan, blend the herbs and liquid over medium-high heat. Reduce the liquid by three-quarters, yielding 3 cups of sauce. Pass the reduced sauce through a strainer, then set aside and keep warm.
• For the potatoes: In a large pot, bring 1 gallon of water to a boil. Add the potatoes and cook until softened, 15 to 18 minutes, then drain. Pass the potatoes and butter through a food mill or ricer into a bowl. Next add the salt and pepper, and then blend with a whisk. Taste and add additional salt and pepper if needed.
• To serve, place the mashed potatoes in the center of the plate, top with a short rib, and finish with the warm sauce. Repeat for the remaining short ribs.

BRAISED SHORT RIBS WITH ROASTED GARLIC HORSERADISH MASHED

Steps:

• Braised Short Ribs: Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat.
• Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
• Preheat the oven to 375 degrees F.
• While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste.
• When the short ribs are very brown on all sides, remove them from the pan.
• Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables.
• Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes.
• Scrape the crud and let it reform.
• Scrape the crud again and add the tomato paste.
• Brown the tomato paste for 4 to 5 minutes.
• Add the wine and scrape the bottom of the pan.
• Lower the heat if things start to burn. Reduce the mixture by half.
• Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat.
• Add the thyme bundle and bay leaves.
• Cover the pan and place in the preheated oven for 3 hours.
• Check periodically during the cooking process and add more water, if needed.
• Turn the ribs over halfway through the cooking time.
• Remove lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. Serve with the braising liquid.
• Roasted Garlic Horseradish Mashed: Blend the potatoes and horseradish together and serve with the short ribs.

BRAISED BEEF SHORT RIBS WITH SPINACH & HORSERADISH CREAM

Steps:

• Prepare short ribs:.
• Press peppercorns onto short ribs and put in a large roasting pan. Scatter thyme sprigs over ribs, then chill, covered, for 8 hours, or overnight. Remove thyme sprigs and reserve.
• Preheat oven to 350°F.
• Sprinkle ribs with Kosher salt. Heat oil in a deep 12 inch heavy skillet over moderately high heat until it is hot but not smoking. Brown the ribs in two batches on all sides, transferring meat sides up to a roasting pan.
• Add onion, clelery, and carrot to the skillet and saute, stirring and scraping up the brown bits in pan, until the vegetables are golden brown, about 8 minutes. Add white wine, Port, vinegar, bay leaf, parsley, and reserved thyme sprigs and boil until mixture is reduced to about 3/4 cup, about 20 minutes. Add stock and bring to a boil, then ladles over short ribs in roasting pan (liquid will come about halfway up ribs).
• Cover the pan tightly with 2 layers of foil and braise short ribs in the middle ot oven until meat is tender and almost falling off the bone, 2 to 3 hours (depending on the size of the ribs). Uncover roasting pan and roast ribs until they are slightly browned, about 15 minutes more.
• Remove from oven, then tent with foil and let stand for 10 minutes. Transfer ribs to a platter and keep warm, covered.
• Pour liquid in roasting pan through a fine sieve into a bowl, then skim off the fat. (Liquid should measure 1 cups, but you may have more. If so, transfer liquid to a small saucepan and boil until reduced to 1 cup.)
• Make potato puree while short ribs braise:.
• Cover unpeeled potatoes with salted cold water by 1 inch in a 6 to 8 quart saucepan. Simmer potatoes, uncovered, until tender, about 25 minutes. Drain in a colander and cool 15 minutes, then peel potatoes while they are still very warm. Heat milk and cream until warm in a large heavy saucepan over low heat, then force peeled potatoes through a potato ricer into the saucepan. Add butter a few pieces at a time, stirring until incorporated before adding next few pieces. Season the puree with salt and keep warm, covered.
• Prepare spinach while ribs are standing:.
• Heat olive oil in clean 12 inch heavy skillet over moderately high heat until hot but not smoking, then suate shallots, stirring, until golden, about 4 minutes. Add spinach and saute stirring, until just wilted, about 2 minutes. Season with salt.
• Make horseradish cream:.
• Stir together creme fraiche and horseradish.
• Serve each rib on potato puree with spinach, then drizzle with cooking liquid and top with a dollop of horseradish cream.
• Cooks note: The ribs can be made one day ahead. Cool, uncovered, in roasting pan, then chill, covered. Reheat, covered, in a 350 F oven until heated through.

SUZANNE GOIN'S BRAISED BEEF SHORT RIBS W/SPINACH AND HORSERADISH CREAM

Steps:

• -season the ribs w/pepper and add 8 sprigs of thyme. cover and refrig overnight -season the ribs w/sal on all sides. bring to room temp brown well on all sides 4min a side -heat oven to 350 -remove ribs . cook onion celery and carrots in the same pan and brown stirring constantly 6-8 min. add bay leaf and 6 springs of thyme and parsley. -add the vinegar, red wine and port and reduce by three quarters about 15 min. add veal stock and bring to a boil -place ribs meat side down and cover w/foil and lid. raise for 3hours -after 2 hrs 45 min check the meat for doneness. uncover and brown in oven 10-25 min. -let ribs reast for 1/2 hr. in juices. strain juices and skim fat.

HONEY AND VINEGAR-BRAISED SHORT RIBS WITH SPINACH

Steps:

• Preheat oven to 350°F. Heat oil in heavy large pot over high heat. Sprinkle ribs with salt and pepper. Working in batches, brown ribs, turning occasionally, about 10 minutes. Return all ribs to pot. Add carrots, onion, celery and garlic to ribs; cook 5 minutes, stirring occasionally. Add honey; cook 2 minutes, stirring occasionally. Add vinegar and boil until most of liquid is absorbed, stirring occasionally, about 8 minutes. Add broth, red wine, Port, thyme and bay leaf and boil 5 minutes. Cover; transfer to oven. Bake until meat almost falls off bone, stirring occasionally, about 2§ hours.
• Using tongs, transfer ribs to large bowl. Boil cooking liquid until slightly reduced, stirring occasionally, about 10 minutes. Season with salt and pepper. Mix 1 tablespoon butter and flour in small bowl. Add to sauce; whisk to blend. Boil until thickened, 3 minutes. Mix in ribs. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and chill. Rewarm over medium heat before continuing.) Melt 2 tablespoons butter in another large pot over medium-high heat. Add spinach; cook until just wilted, stirring occasionally, 3 minutes. Season with salt and pepper. Divide spinach among plates. Top with ribs and sauce.

SAVORY BRAISED SHORT RIBS WITH HORSERADISH SAUCE

Steps:

• 1. Ribs should be cut into serving-size pieces.
• 2. Trim any excess fat from short ribs.
• 3. Brown short ribs well on all sides (about 30 minutes) in dutch oven over medium heat.
• 4. Pour off drippings.
• 5. Add broth, onion, 1 cup water, peppercorns, worchstershire sauce, garlic, bay leaf and marjoram.
• 6. Bring to a boil; reduce heat, cover and cook slowly 2 to 2-1/2 hours or until tender, turning once.
• 7. Meanwhile, prepare horseradish sauce.
• 8. Place short ribs on serving platter and keep warm.
• 9. Skim fat from cooking liquid.
• 10. Combine flour with 1/2 cup water, mixing until smooth; combine with cooking liquid, bring to a boil, stirring constantly, reduce heat and cook slowly 3 minutes.
• 11. Strain, if necessary, and serve with short ribs.
• 12. Garnish platter with tomato wedges and parsley.
• 13. Serve horseradish sauce with short ribs.
• 14. HORSERADISH SAUCE: Combine sour cream, horseradish, mustard and salt in small bowl.