Braised Short Rib Fries Recipes

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BRAISED SHORT RIB FRIES



Braised Short Rib Fries image

Make and share this Braised Short Rib Fries recipe from Food.com.

Provided by Food.com

Categories     Meat

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 40

6 tomatoes (small, diced)
1 yellow onion (small, diced)
2 serrano chilies (small, diced)
1 tablespoon granulated garlic
1 bunch cilantro (chopped)
1 ounce fresh lime juice
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon kosher salt
1/2 tablespoon black pepper
4 avocados, peeled and seeded
1 yellow onion, diced
2 tablespoons granulated garlic
2 jalapenos, chopped
1 bunch cilantro
2 ounces lime juice
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon kosher salt
1/2 tablespoon black pepper
2 garlic cloves, chopped
4 diced jalapenos
1 tablespoon garlic oil
1 quart half-and-half
1 tablespoon vegetable stock base
8 ounces beer
1 lb monterey jack pepper cheese
1 lb cream cheese, diced
2 -3 lbs bone-in short ribs
1/4 chili powder
8 ounces california chilies
2 tomatoes, roughly chopped
16 ounces water
6 garlic cloves
1 yellow onion, chopped
2 tablespoons vegetable stock base
2 tablespoons cumin
2 tablespoons coriander
2 tablespoons sugar
1/4 cup salt

Steps:

  • Salsa Fresca:.
  • Mix all ingredients together.
  • Guacamole:.
  • Add all ingredients together and blend with mixer. Make sure to store in an airtight container.
  • Cheese Sauce:.
  • Melt 2 tablespoons of butter in a small saucepan and add 4 tablespoons of flour (wet sand consistency). Stir occasionally until golden colored and set aside (roux).
  • In a large saucepan, sauté garlic and jalapenos with garlic oil. Deglaze with beer and bring to a simmer. Add veggie base and half and half.
  • Bring to a boil and add half of the roux. Stir inches If it is not thick enough after a few minutes add the other half of the roux.
  • Simmer liquid for 5 minutes and take off heat. Add pepper jack and cream cheese. If it is too thick, add a little more half and half. Whisk in until cheeses are completely incorporated (melted).
  • Ribs:.
  • Generously cover short ribs with salt, pepper and ancho powder.
  • Grill on high heat for about 2 to 3 minutes per side.
  • Place in a crock-pot and add all remaining ingredients. Simmer on medium heat for about 2 to 3 hours (or until the meat falls of the bone).
  • Place all ingredients in a large stockpot and bring to a simmer. Simmer for 45 minutes. Once meat is tender, remove the bone and shred. Yum.

Nutrition Facts : Calories 1678.5, Fat 133.2, SaturatedFat 65.5, Cholesterol 315.6, Sodium 11698.7, Carbohydrate 79.8, Fiber 22.3, Sugar 27, Protein 53.9

BRAISED SHORT RIBS WITH GRAVY



Braised Short Ribs with Gravy image

This recipe can be finished in a slow cooker which makes it very helpful during those very busy days.-Susan Kinsella, East Falmouth, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 8 servings.

Number Of Ingredients 16

4 pounds bone-in beef short ribs
1 teaspoon pepper, divided
1/2 teaspoon salt
3 tablespoons canola oil
3 celery ribs, chopped
2 large carrots, chopped
1 large yellow onion, chopped
1 medium sweet red pepper, chopped
1 garlic clove, minced
1 cup dry red wine or reduced-sodium beef broth
5 cups reduced-sodium beef broth, divided
1 fresh rosemary sprig
1 fresh oregano sprig
1 bay leaf
2 tablespoons butter
2 tablespoons all-purpose flour

Steps:

  • Preheat oven to 325°. Sprinkle short ribs with 1/2 teaspoon pepper and salt. In an ovenproof Dutch oven over medium-high heat, brown ribs in oil in batches. Remove meat and set aside. Add next five ingredients to drippings; cook until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. , Return ribs to pan. Add 4 cups broth, rosemary, oregano, bay leaf and remaining pepper; bring to a boil. Bake, covered, until meat is tender, 1-1/2 to 2 hours. Remove ribs to a serving platter and tent with foil. Discard herbs., Pour drippings and loosened browned bits from roasting pan into a measuring cup. Skim fat. Add enough remaining broth to drippings to measure 1 cup. In a small saucepan, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with ribs.

Nutrition Facts : Calories 310 calories, Fat 19g fat (7g saturated fat), Cholesterol 66mg cholesterol, Sodium 507mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.

BRAISED SHORT RIBS



Braised Short Ribs image

Provided by Anne Burrell

Categories     main-dish

Time 3h55m

Yield 8 servings

Number Of Ingredients 12

6 bone-in short ribs (about 5 3/4 pounds)
Kosher salt
Extra-virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2 to 3 cups hearty red wine
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves

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.

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