Miso Tomato Braised Short Ribs Recipes

SHORT RIBS BRAISED WITH MUSHROOMS AND TOMATOES

Steps:

• Combine mushrooms and water in a bowl; soak until mushrooms are rehydrated, about 30 minutes. Drain mushrooms and reserve liquid; dice mushrooms.
• Preheat oven to 325 degrees F (165 degrees C).
• Season short ribs all over with salt and black pepper.
• Heat vegetable oil in a skillet over medium-high heat. Cook short ribs in hot oil until browned on all sides, 7 to 12 minutes. Transfer ribs to a Dutch oven.
• Return skillet to heat and saute onion with a pinch of salt in hot pan until softened, about 3 minutes. Add garlic and saute until fragrant, about 1 minute more. Stir mushrooms into onion mixture.
• Pour reserved mushroom liquid into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir beef broth, tomato sauce, rosemary, 1/2 teaspoon salt, cayenne pepper, and bay leaf into onion mixture.
• Pour tomato mixture over short ribs into Dutch oven and cover Dutch oven with a lid.
• Cook short ribs in the preheated oven until short ribs are fork-tender, about 2 hours.

MISO-TOMATO BRAISED SHORT RIBS

Steps:

• Season ribs with salt and pepper. Rub miso all over ribs to evenly coat. Tightly wrap in butcher paper or plastic, transfer to a large resealable bag or container, and refrigerate at least 24 hours and up to 3 days. Bring to room temperature 1 hour before cooking.
• Preheat oven to 325°F. Unwrap ribs and wipe off excess miso with a paper towel. Heat a wide pot over medium; swirl in 2 tablespoons oil. Working in two batches, brown ribs on meaty sides, about 5 minutes (if pot bottom darkens too quickly, wipe clean between batches). Transfer to a plate.
• Swirl remaining 1 tablespoon oil into pot. Add shallots, fennel, celery, ginger, and thyme; season with salt and pepper. Cook, stirring occasionally, until vegetables turn golden in places, 8 to 10 minutes. Stir in tomato paste, allspice, and bay leaf and cook 1 minute. Add wine and boil, scraping up browned bits from bottom of pot, until mostly evaporated, 1 to 2 minutes.
• Return ribs and accumulated juices to pot, bone-sides down. Crush tomatoes into pieces with your hands or a masher; add to pot with tomato juices, 1 1/2 cups broth, and orange zest and juice. If necessary, add more broth to just cover ribs. Bring to a simmer.
• Cover pot and transfer to oven; braise 2 hours. Remove lid and continue to braise, spooning liquid over ribs a few times, until meat is fork-tender, 1 to 1 1/2 hours more. Transfer ribs to a platter and loosely cover to keep warm.
• Strain braising liquid through a mesh sieve, pressing on solids to extract as much liquid as possible; discard solids. Spoon excess fat from liquid (or use a fat separator). Transfer liquid to a small saucepan and bring to a boil.
• Meanwhile, whisk together remaining 1/2 cup broth and flour until smooth. Slowly whisk into braising liquid. Boil, whisking constantly, until thickened slightly, about 30 seconds. Sprinkle ribs with fennel fronds and pomegranate arils and serve with gravy.

MISO-BRAISED SHORT RIBS TEMPURA

Steps:

• Preheat the oven to 200 degrees F.
• Trim off any excess fat from the short ribs. In a large saucepan or flameproof casserole, combine 3 quarts of water, the black, white, and Szechuan peppercorns, bay leaves, and thyme. Bring to a boil over high heat. Add the short ribs and partially cover the pot. Reduce the heat to low. Simmer the ribs, skimming off any foam from the surface, until the meat is almost tender when pierced with the tip of a sharp knife, about 1 1/2 hours. Do not overcook, because the ribs will cook further in 2 later steps. Remove the ribs from the braising liquid and let cool to room temperature.
• Bring the Shanton Broth and red miso to a boil in a large saucepan over high heat, whisking to dissolve the miso. Add the short ribs and reduce the heat to low. Simmer uncovered, turning occasionally, until the ribs are very tender but not falling apart, about 1 1/2 hours. Using a slotted spoon, transfer the short ribs to a plate and let cool completely. Then remove the meat from the bones, trying to keep each rib in 1 chunk.
• While the ribs are cooling, skim off as much fat as you can from the Shanton-Miso broth. Boil over high heat until the liquid is reduced to 1 cup, about 20 minutes. Strain the sauce and set aside. (The short ribs and sauce can be prepared up to 1 day ahead, separately cooled, covered, and refrigerated. Remove from the refrigerator at least 1 hour before deep-frying.)
• Heat the oil in a deep-fryer or pour vegetable oil into a large saucepan to reach halfway up the sides. Heat over high heat to 350 degrees F.
• Working with half of the short ribs at a time, coat the ribs with the all-purpose flour, shaking off any excess. Dip in the tempura batter and let extra batter drip back into the bowl. Add the coated ribs to the hot oil and deep-fry until light golden brown, about 2 minutes. Using a slotted skimmer, transfer to a wire rack set on a baking sheet to drain. Keep warm in the low oven while frying the remaining short ribs.
• To serve, spoon equal amounts of the sauce onto 4 dinner plates. Top each with 2 pieces of Short Rib Tempura and serve immediately.
• In a medium bowl, beat the egg yolk with a fork. Whisk in the vegetable oil until blended and then the club soda. Add the flour and stir with chopsticks until just barely combined. Don't worry if some flour floats on top.

BRAISED SHORT RIBS

Steps:

• Preheat the oven to 325 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside.
• In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered. Remove the bacon and set aside. Drain off any excess fat.
• Add the olive oil to the pan with the bacon fat and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside.
• Lower the heat to medium. Add the carrots, shallots and onions to the pan and cook for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of glory. Add the broth, 1 teaspoon kosher salt and plenty of freshly ground black pepper and bring to a boil. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid. Finally, add the cooked bacon.
• Put on a lid and transfer to the oven. Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours. Remove the pan from the oven and allow to sit for at least 20 minutes with the lid on before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)
• For each serving, arrange 2 ribs on a bed of the grits, spooning a little juice over the top.
• Cook the grits according to the package instructions, adding the salt with the water. Turn off the heat just before the grits are done.
• Preheat the oven to 350 degrees F.
• In a small bowl, whisk together the eggs. To temper the eggs before adding them to the hot grits, throw a couple of spoonfuls of the hot grits into the eggs. Begin stirring immediately and continue stirring until the mixture is well combined.
• Pour the egg mixture into the grits. Stir constantly to incorporate the eggs into the grits. Add the butter and stir until melted. Next, add the cheese and stir until melted. Add the cayenne and garlic and stir well to combine. Taste and adjust the seasonings, adding more salt or cayenne if necessary. You could also add more cheese if you think that will bring happiness to your life, but keep in mind that some cheeses increase the salt content more than others.
• Butter a 9-by-13-inch baking dish and pour the grits into the dish. Bake until the grits are hot and bubbly, 30 to 35 minutes. Let stand for 10 minutes before serving. The grits will become firmer as they cool.