French Influenced Braised Beef Short Ribs Recipes

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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.

BRAISED SHORT RIBS



Braised Short Ribs image

I saw a version of this recipe using Lamb Chops on a Food Network show, and decided to try it with short ribs, it turned out great. I put ranges on some of the ingredients because I don't really measure, just use my judgement based on the amount of meat you are using. Use more or less tomatoes and broth, also, depending on the amount of ribs you are cooking. I have used bone in short rib meat before and it works really well, too.

Provided by -Mary-

Categories     Meat

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

3 lbs boneless beef short ribs, cut into individual ribs
1 -2 onion, diced
2 -4 garlic cloves, diced
3 -4 cups carrots, sliced
2 (14 1/2 ounce) cans stewed tomatoes
2 (10 1/2 ounce) cans beef broth
all-purpose flour
salt
pepper
garlic powder
cooking oil

Steps:

  • Preheat oven to 300 degrees.
  • Season ribs with salt, pepper and garlic powder. Dredge lightly in flour. In a heavy oven-proof pan, such as a cast iron dutch oven, heat oil over medium/high. Add ribs in batches and cook just until brown on all sides, but not until cooked through.
  • Remove ribs to plate or bowl as they get browned. Once all ribs are browned, turn off heat and return ribs to pan. Top with onions, carrots, garlic, tomatoes and then pour on broth. Cover.
  • Place in oven to complete cooking, anywhere from 45 minutes to 1 1/2 hour depending on the size of the meat. Leave in oven until done completely and very tender.
  • Serve over creamy mashed potatoes.

Nutrition Facts : Calories 960.5, Fat 82.8, SaturatedFat 35.9, Cholesterol 172.4, Sodium 852.2, Carbohydrate 17.4, Fiber 3.6, Sugar 9, Protein 36

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

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

SHORT RIBS PROVENçALE



Short Ribs Provençale image

Provided by Rick Rodgers

Categories     Beef     Herb     Olive     Side     Braise     Dinner     Carrot     Potluck     Simmer     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
6 pounds individual short ribs (not cross-cut flanken)
3/4 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 large onion, finely chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
12 garlic cloves, peeled
1 tablespoon herbes de Provence
2 tablespoons all-purpose flour
2 cups hearty red wine, such as Zinfandel or Shiraz
1 3/4 cups beef stock, preferably homemade, or reduced-sodium chicken broth
One 14 1/2-ounce can diced tomatoes in juice, drained
1 bay leaf
8 ounces baby-cut carrots
1/2 cup Mediterranean black olives, such as Niçoise, pitted
3 tablespoons chopped fresh parsley for garnish

Steps:

  • 1. Position a rack in the center of the oven and preheat to 300°F.
  • 2. Heat the oil in a large (at least 6-quart) Dutch oven or flameproof casserole over medium-high heat. Season the short ribs with the salt and pepper. In batches, without crowding, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, about 8 minutes. Using tongs, transfer the ribs to a platter.
  • 3. Pour off all but 2 tablespoons of the fat from the pot. Add the onion, chopped carrot, and celery to the pot and reduce the heat to medium-low. Cover and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the garlic, herbes de Provence, and flour and stir until the garlic gives off its aroma, about 1 minute. Stir in the wine and bring to a boil over high heat, stirring up the browned bits on the bottom of the pan with a wooden spoon. Add the broth, tomatoes, and bay leaf. Return the short ribs, and any juices, to the pot. Add cold water as needed to barely reach the top of the ribs and bring to a boil over high heat.
  • 4. Cover tightly, transfer to the oven, and bake, stirring occasionally to change the position of the ribs, until the meat is falling-off-the-bone tender, about 2 1/2 hours. During the last 15 minutes, add the baby carrots.
  • 5. Transfer the short ribs to a deep serving platter and cover with aluminum foil to keep warm. Skim off the fat from the surface of the cooking liquid, and discard the bay leaf. Bring to a boil over high heat and cook until the liquid is reduced to a sauce consistency, about 10 minutes (the exact time depends on the size of the pot). Add the olives and cook to heat them through, about 3 minutes. Season the sauce with salt and pepper.
  • 6. Spoon the sauce with the carrots over the ribs, sprinkle with the parsley, and serve hot.

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