Island Braised Short Ribs 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.

MOLE BRAISED BEEF SHORT RIBS

Steps:

• Start off by making up the spice rub in a mixing bowl. You will have some left over after this recipe, but it will last a long time and works great as a rub for most any cut of chicken or beef.
• Once the rub is mixed together, apply liberally to the short ribs.
• Preheat a large oven ready fry pan on medium heat. Add the oil and then the ribs. Brown nicely on all sides and then remove from the pan.
• Add the onion and garlic to the pan and sauté until lightly browned, stirring regularly.
• Now add a little of the beef broth and make sure to release any stuck on bits from the bottom of the pan with a wooden spoon.
• Add the rest of the broth, bring to a simmer and then stir in the tomato paste.
• Place the short ribs back in the pan and add the peanuts, cinnamon stick and chipotle pepper.
• Make sure that the ribs are between ½ and ¾'s covered and then place in a preheated 375° F oven.
• Cook for 1 ½ - 2 hours, turning the meat every 30 minutes until it is falling off the bone and very tender. You will also need to add water each time you turn the ribs to ensure that they remain at least ½ covered.

ISLAND BRAISED SHORT RIBS

Steps:

• Heat oven to 325 degrees.
• Season ribs with salt and pepper. Heat nonstick skillet over medium-high heat. Working in batches, brown ribs, 7 to 10 minutes. Put in large deep ovenproof pot.
• Drain the fat from skillet, and then heat the oil over medium-high. Add leeks; saute until browned, 8 minutes. Add 2 cups nectar, tequila, broth and chipotle; simmer 1 minute. Pour over the ribs.
• Bake, covered, in 325 degree oven 3 hours or until the ribs are very tender; turn ribs over every 45 minutes.
• Remove pot from oven. Let ribs cool in sauce, uncovered, 30 minutes. Remove ribs from sauce and refrigerate, covered, overnight.
• To serve, discard fat from sauce. Add remaining 3 tablespoons nectar and ribs to sauce. Reheat over medium heat, 20 minutes. Top with scallion.

EASY BRAISED SHORT RIBS

Steps:

• Preheat the oven to 325 degrees, season your ribs with salt and pepper and toss with flour.
• In the dutch oven, add the oil high heat and brown the beef on all sides until dark brown, 4-5 minutes on each side.
• Lower the heat to medium, add the onions and caramelize them to a nice deep golden brown color, about 3 minutes, then add the bbq sauce, beef broth and short ribs back into the pot leaving them exposed by about a 1/2 inch.
• Put the covered dutch oven in your oven and cook for 2 to 2 1/2 hours, or until the meat it tender and can easily be pierced with a fork. The timing will depending on the size of each rib, if you have nice large cuts, stick closer to 2 1/2 hours.