Braised Ribs Of Beef With Horseradish Dumplings Recipes

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BRAISED BEEF SHORT RIBS



Braised Beef Short Ribs image

After not being able to find a recipe for beef short ribs on the internet, I thought I might share this one that I came across many years ago. I have received raves about my short ribs every time I have served them. Try them, I'm sure you will agree! Enjoy!

Provided by Jim Stearns

Categories     Main Dish Recipes     Rib Recipes

Time 2h55m

Yield 10

Number Of Ingredients 13

½ cup all-purpose flour for coating
2 teaspoons salt
1 pinch ground black pepper
4 pounds beef short ribs
2 tablespoons vegetable oil
1 cup water
1 cup stewed tomatoes
1 clove garlic, minced
6 potatoes, peeled and cubed
3 onions, chopped
6 carrots, chopped
1 ½ tablespoons all-purpose flour
4 tablespoons water

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.

Nutrition Facts : Calories 889.3 calories, Carbohydrate 36.3 g, Cholesterol 137.9 mg, Fat 68.8 g, Fiber 4.9 g, Protein 30.4 g, SaturatedFat 29 g, Sodium 645.7 mg, Sugar 5.1 g

BRAISED SHORT RIBS WITH ROASTED GARLIC HORSERADISH MASHED



Braised Short Ribs with Roasted Garlic Horseradish Mashed image

Beef short ribs are braised for hours with wine and vegetables in the oven until tender and flavorful, then served with horseradish mashed potatoes for a hearty meal perfect for cooler weather.

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Time 3h25m

Yield 6

Number Of Ingredients 14

6 each bone-in beef short ribs
1 pinch kosher salt
1 teaspoon extra virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 each celery ribs, cut into 1/2-inch pieces
2 medium (blank)s carrots, peeled, cut in half lengthwise, then cut into 1/2-inch pieces
2 garlic clove (blank)s garlic cloves, smashed
1 ½ cups tomato paste
2 cups hearty red wine, or more to taste
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 leaf (blank)s bay leaves
1 (4 ounce) package Idahoan® Roasted Garlic Flavored Mashed Potatoes, prepared
2 teaspoons prepared horseradish sauce

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.

Nutrition Facts : Calories 825.2 calories, Carbohydrate 36.9 g, Cholesterol 116.2 mg, Fat 55 g, Fiber 6.5 g, Protein 32.4 g, SaturatedFat 23.3 g, Sodium 1143.8 mg, Sugar 12.2 g

BEEF STEW WITH HORSERADISH DUMPLINGS



Beef stew with horseradish dumplings image

John Torode's crowd-warming beef stew is delicious and dead simple

Provided by John Torode

Categories     Dinner, Main course

Time 3h25m

Number Of Ingredients 8

2kg beef shin, neck or stewing steak, chopped into large chunks
100g plain flour
25g dripping, lard or oil
500g shallots
1l beef stock
140g suet
50g fresh grated horseradish
350g self-raising flour

Steps:

  • Heat oven to 140C/120C fan/gas 1. Trim any excess fat off the beef, and place in a large plastic bag with the flour and some seasoning. Close the bag and shake it really well to coat all the meat with the seasoned flour. Melt the dripping in a very large ovenproof casserole and throw in the beef and shallots. Give everything a good stir and cook for 10 mins, until starting to brown. Pour over the stock and stir - scraping bottom of the pan to extract all the flavour. Cover with a lid, transfer to the oven and cook for 2½ hrs, until the meat is tender and falling apart.
  • Just before the beef cooking time is up, make the dumplings. Mix all the ingredients with 175ml cold water to form a heavy dough. Roll the dough into balls about the size of golf balls. Pop the dumplings into the casserole dish, leave off the lid and return to the oven. Increase heat to 200C/180C fan/gas 6 and cook for 15-25 mins until the dumplings are puffed up, golden and cooked through.

Nutrition Facts : Calories 752 calories, Fat 35 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 64 grams protein, Sodium 1.16 milligram of sodium

COLESLAW



Coleslaw image

Provided by Bryan Miller

Categories     easy, quick, side dish

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 6

3/4 of a small head of cabbage, sliced as thinly as possible
5 ounces olive oil (extra virgin preferred)
4 ounces red wine vinegar
Juice of 1 lemon
Salt and freshly ground pepper to taste
1/2 cup chopped fresh parsley

Steps:

  • Place the sliced cabbage in a large mixing bowl.
  • Combine the remaining ingredients, and blend thoroughly. Season to taste. Pour over cabbage, and toss well.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 256 milligrams, Sugar 2 grams

BRAISED RIBS OF BEEF WITH HORSERADISH DUMPLINGS



Braised Ribs of Beef With Horseradish Dumplings image

Provided by Bryan Miller

Categories     dinner, main course

Time 4h15m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons canola oil
6 pounds of short ribs, separated
Salt and freshly ground pepper
2 medium carrots, peeled and cut into small cubes
5 medium white turnips, peeled and cut into small cubes
1 large Spanish onion, peeled and chopped
4 shallots, peeled and sliced
10 ounces dry red wine
1 12-ounce bottle dark beer
2 cups chicken stock
1/3 cup carrots, peeled and cut into one-inch pieces
1/3 cup parsnips, peeled and cut into one-inch pieces
1/3 cup turnips, peeled and cut into one-inch pieces
2 cups kale, escarole, spinach or swiss chard (or a combination) coarsely shredded

Steps:

  • Preheat oven to 250 degrees.
  • Heat oil in a 12-inch saucepot over medium-high setting. Season ribs and brown on both sides, about 10 minutes. Remove meat from pan, and set aside. Pour excess fat from pan, and add carrots, turnips, onion and shallots. Cook, stirring occasionally, until vegetables brown, about 15 minutes.
  • Add red wine; stir and reduce by half, about 15 minutes. Add beer and place ribs back in pan. Cover with chicken stock. Cover, and place in a 250-degree oven for three to four hours, or until meat can be shredded with a fork.
  • While meat is cooking, make dumplings (see recipe). Before serving, boil one quart of salted water. Cook carrots, parsnips and turnips about 15 minutes. At the same time, in another deep pan, braise kale (or vegetable of choice) in lightly salted water, about 5 minutes. When the root vegetables are done, add them to pot holding winter greens, and cook another minute.
  • When meat is cooked, remove it from the pan, and set aside. Strain the braising broth through a fine sieve, and discard vegetables. Set aside.
  • To serve, place braised ribs and reserved meat juices in a large saucepan with dumplings. Warm over medium heat. When warm, place on warmed serving plates, and surround with well-drained winter greens and root vegetables.

BRAISED BEEF SHORT RIBS WITH GNOCCHI



Braised Beef Short Ribs with Gnocchi image

Suitable for any special occasion, these rich and succulent Braised BeefShort Ribs cook in a red wine broth until they are so tender, they literally fall off the bone.

Provided by Sheila Thigpen

Categories     Beef

Time 3h30m

Number Of Ingredients 13

2 lb. bone-in short ribs
Kosher salt and freshly ground black pepper (to taste)
2 tablespoons extra-virgin olive oil
2 stalks celery (diced)
2 medium carrots (diced)
1 medium onion (diced)
1 6 oz. can tomato paste
1 cup dry red wine
2 cups beef stock
1 bunch fresh thyme or sage leaves
2 bay leaves
1 16 oz. pkg. shelf-staple potato gnocchi
Freshly grated Parmesan cheese (for garnish)

Steps:

  • Preheat the oven to 350 degrees.
  • Pat the beef short ribs dry with paper towels, then season them on all sides with salt and freshly ground pepper.
  • In a large Dutch oven over medium high heat, heat the olive oil. Add the short ribs and brown them on all sides. Transfer the ribs onto a paper-towel lined plate.
  • Drain all but 1 tablespoon of the fat out of the pot. Add the celery, carrots, and onion and season with salt and pepper. Reduce the heat to medium and cook for about 10 minutes, stirring frequently.
  • Stir in the tomato paste and cook for one minute, then add the red wine and beef stock. Bring the mixture to a boil.
  • Return the beef short ribs to the pot and add the thyme and bay leaves (or sage). Cover and transfer to the oven.
  • Bake for 3 hours. Midway through cooking, turn the beef ribs and add more beef stock, if needed.
  • Remove the beef short ribs from the Dutch oven and discard thyme and bay leaves.Skim the grease off the top of the braising liquid and discard.
  • If desired, remove the meat from the bones and shred. Return the meat to the sauce.
  • Prepare the potato gnocchi according to the package instructions. Serve the shredded short ribs and sauce on top of the gnocchi, and garnish with Parmesan cheese, if desired.

Nutrition Facts : ServingSize 4 servings, Calories 1099 kcal, Carbohydrate 63 g, Protein 70 g, Fat 56 g, SaturatedFat 24 g, TransFat 3 g, Cholesterol 260 mg, Sodium 546 mg, Fiber 6 g, Sugar 9 g, UnsaturatedFat 32 g

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