Braised Short Rib French Dip 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

FRENCH INFLUENCED BRAISED BEEF SHORT RIBS



French Influenced Braised Beef Short Ribs image

I found this recipe in Cooking Enthusiast catalog, under the title of French Influenced. Very tender meat and nice thick sauce. Wonderful flavor. The recipe did call for 2 large sprigs of fresh Rosemary and I opted to use bay leaves instead as I don't care for Rosemary.

Provided by Papa D 1946-2012

Categories     Meat

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 14

4 -5 lbs beef short ribs
salt and pepper
2 tablespoons vegetable oil
1 large onion, diced
2 1/2 cups diced carrots
2 1/2 cups chopped celery
8 garlic cloves, minced
6 ounces tomato paste
1 cup beef broth
1 1/2 cups red wine
2 bay leaves
1/4 cup chopped scallion (optional)
1 tablespoon water
1 tablespoon cornstarch

Steps:

  • Season ribs with salt and pepper.
  • Heat 2 tbs.oil in large dutch oven or braiser over medium high heat, add short ribs and brown as evenly as possible. Do in batches.
  • Remove ribs and set aside. Reduce heat to medium and add onions, carrots, celery, garlic and cook until tender.
  • Add tomato paste, beef broth, red wine and cook, stirring, until incorporated, add ribs and bay leaves, reduce to a simmer, cover and cook over low heat for 3 - 3 1/2 hours or until meat easily falls off the bone.
  • Remove from heat and let sit for about 15 minutes for fat to rise to the top, skim off any fat with a ladle. If sauce isn't thick enough remove ribs and add water/cornstarch mixture and bring to a boil, stir to thicken.
  • Serve ribs over egg noodles and top with sauce.
  • Garnish with scallions. (optional).

Nutrition Facts : Calories 1339.3, Fat 114.6, SaturatedFat 48.4, Cholesterol 229.8, Sodium 597.4, Carbohydrate 18.2, Fiber 3.9, Sugar 8.2, Protein 46.6

FRENCH DIP



French Dip image

Provided by Food Network

Categories     main-dish

Time 3h25m

Yield 6 to 8 servings

Number Of Ingredients 14

One 8-pound lip-on boneless rib eye roast
1 cup Worcestershire sauce
4 ounces Montreal steak seasoning
3/4 cup red wine
3 tablespoons beef base
1 cup large-diced onion
6 cloves garlic
6 sprigs fresh thyme
6 to 8 good-quality hoagie rolls
12 ounces horseradish
12 ounces sour cream
12 to 14 slices Swiss cheese
1 1/2 to 2 cups caramelized onions
Serving suggestion: hand-cut fries

Steps:

  • For the prime rib: Preheat the oven to 350 degrees F.
  • Place rib eye fat-side down in a roasting pan. Pour half of Worcestershire over the top, then sprinkle on half of the steak seasoning. Flip and cover with remaining Worcestershire and seasoning.
  • Roast for 2 hours. Let cool completely, then slice thinly on a meat slicer.
  • For the au jus: Place red wine in a saucepan over medium-high heat. Reduce by half. Add beef base and dissolve thoroughly. Add onion, garlic, thyme and 6 cups water and simmer until vegetables are soft. Strain.
  • For the French dip: Split and toast hoagie rolls. Heat au jus until hot, then add prime rib to heat thoroughly.
  • Whisk together horseradish and sour cream in a bowl. Spread on hoagie rolls. Layer Swiss cheese in hoagies, then add caramelized onions and top with hot prime rib.
  • Plate sandwiches with fries and cups of warm au jus for dipping.

PROVENçAL BRAISED SHORT RIBS



Provençal Braised Short Ribs image

Olives, garlic, and rosemary bring the flavors of southern France to these tender short ribs. Customize your own braised short ribs with the Recipe Maker.

Provided by Susie Middleton

Categories     Main Course

Yield six.

Number Of Ingredients 16

4-1/2 to 5 lb. English-style beef short ribs (8 to 12 ribs)
3 Tbs. vegetable oil
Kosher salt
Ground black pepper
2/3 cup medium-diced leeks
2/3 cup medium-diced carrots
2/3 cup medium-diced celery
1/2 cup pitted olives
1 Tbs. finely chopped garlic
1 Tbs. no-salt-added tomato paste
2 whole dried bay leaves
2 tsp. chopped fresh rosemary
1/2 cup brandy
1-1/2 cup dry red wine
1-1/2 cup lower-salt chicken broth
1 to 2 Tbs. thinly sliced fresh basil

Steps:

  • Position a rack in the center of the oven and heat the oven to 325°F. In an 8-quart Dutch oven, heat 2 Tbs. of the oil over medium heat. Season the ribs with 2 tsp. salt and 1 tsp. pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, until nicely browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan. Add the remaining 1 Tbs. oil, leeks, carrots, and celery to the pan. Season with 1/2 tsp. salt. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the aromatics are soft and lightly browned, 6 to 8 minutes. Add the olives, garlic, tomato paste, bay leaves, and rosemary, and cook, stirring, until well distributed and fragrant, about 1 minute. Pour the brandy into the pot and cook, stirring to scrape up any browned bits on the bottom of the pot, until the liquid is reduced to about 2 Tbs., about 1 minute. Transfer all the ribs (and any juices that have accumulated) back into the pot. Pour the red wine and chicken broth and 1 cup water over the ribs and using tongs, arrange the ribs as evenly as possible and no more than two layers deep. Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs with tongs about every 40 minutes, until they are fork tender, about 2-3/4 hours. (The meat may fall off most of the bones about midway through cooking; this does not mean that the ribs are fully tender.) Season to taste with salt and pepper. Serve the ribs with the sauce spooned over, sprinkled with chopped basil.

Nutrition Facts : ServingSize six., Calories 500 kcal, Fat 240 kcal, SaturatedFat 9 g, TransFat 27 g, Carbohydrate 7 g, Fiber 1 g, Protein 35 g, Cholesterol 80 mg, Sodium 750 mg, UnsaturatedFat 16 g

BRAISED SHORT RIB FRENCH DIP



Braised Short Rib French Dip image

Provided by Food Network

Categories     main-dish

Time 5h25m

Yield 4 servings

Number Of Ingredients 20

1 tablespoon unsalted butter
2 medium red onions, sliced
2 ounces red wine
2 tablespoons bacon fat
3 celery stalks, rough chopped
2 medium carrots, rough chopped
2 medium red onions, rough chopped
1 tablespoon tomato paste
12 ounces Burgundy wine
5 sprigs fresh thyme
2 bay leaves
2 sprigs fresh rosemary
3 ounces peeled garlic
32 ounces beef stock
1 1/2 pounds boneless short ribs
Kosher salt and freshly ground black pepper
Vegetable oil, for cooking
4 French sandwich rolls
8 ounces Gruyere cheese, shredded
Serving suggestion: coleslaw

Steps:

  • For the caramelized onions: Melt butter in a medium saute pan over medium heat. Add onions and cook, stirring every few minutes with a metal spoon or spatula, until a rich chocolate brown color, 30 to 45 minutes. (Do not stir too often or onions will not properly caramelize; stir often enough to prevent onions from burning.) Deglaze pan with red wine and cook an additional 2 to 3 minutes.
  • For the short ribs: Preheat oven to 350 degrees F.
  • Heat bacon fat in a medium stockpot over medium-high heat. Add the celery, carrots and onions and cook until onions are browned, 5 to 7 minutes. Add tomato paste and stir constantly until well combined and deep red, 3 to 4 minutes. Stir in wine and bring to a boil. Add all herbs and garlic and stir in beef stock. Bring to a boil. Reduce heat and let braising liquid simmer while preparing short ribs.
  • Trim excess fat from short ribs and cut into four 5- to 6-ounce portions. Sprinkle all sides of the short ribs with salt and pepper. Brush bottom of a large Dutch oven with a little vegetable oil and heat until smoking hot. Add short ribs. Brown all sides and turn off the heat; turn off the heat to the braising liquid as well.
  • Carefully ladle all the braising liquid along with the herbs and vegetables over the short ribs. Cover cook in the oven, 4 hours.
  • Using metal tongs, carefully remove each short rib from the braising liquid and set aside to cool. Strain braising liquid. Discard vegetables and herbs, reserving liquid. Set aside.
  • Raise oven temperature to 375 degrees F. Slice short ribs and remove any excess fat. Heat braising liquid in a medium pot. Add sliced short ribs and caramelized onions and heat approximately 5 minutes. Remove short ribs and caramelized onions and place inside French rolls; arrange on a baking sheet. Top with Gruyere and toast in oven until cheese is well melted, 5 to 7 minutes. Serve with coleslaw and a cup of warm braising liquid for dipping.

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