Mole Braised Beef Short Ribs Recipe 435

BRAISED BEEF SHORT RIBS RECIPE

Steps:

• Pat ribs dry and season with salt and pepper. In a dutch oven or heavy bottomed oven safe stock pot, heat oil over medium-high heat until hot, but not smoking. Brown ribs in batches transferring to plate or large bowl.
• Add onions to pot, and cook over medium heat, stirring frequently, until golden. Add Garlic and cook for another minute. Add wine, tomatoes, broth, Worcestershire sauce, rosemary and salt. Bring to a boil. Add ribs, including any juices that accumulated in bowl or on plate and simmer, covered for 30 minutes.
• Add Carrots, celery, and remaining spices, stirring and pushing down to make sure they are covered in liquid. Place in a preheated 325 degree oven for 3 1/2 to 4 hours or until meat is tender. Remove meat and veggies from pot with a slotted spoon. Reduce braising liquid, if necessary. Return meat and vegetables to liquid and simmer until heated through.

MOLE BRAISED BEEF SHORT RIBS

Steps:

• Preheat oven to 300°F. Toss ribs in 1-2 teaspoons of coarse salt, pinch of pepper, and 2 tablespoons of the flour until evenly coated.
• In a large dutch oven or braiser, heat olive oil over medium high heat and sear ribs, 1-2 minutes on each side. Remove the ribs from heat to a plate and let rest.
• Add the onion and carrot to the skillet and cook for 4-5 minutes, stirring frequently, until somewhat softened.
• Add garlic and saute 30 seconds to 1 minute, until fragrant.
• Add tomato paste, cocoa powder, remaining flour, and peanut butter to the pot. Cook 1-2 minutes, stirring frequently, until fragrant and starting to deepen color.
• Pour wine into the pot, cook 1 minute, until it has somewhat reduced. Scrape up any browned bits on the bottom of the pot.
• Stir in remaining ingredients. Cook for 2-3 minutes, stirring frequently.
• Turn off heat and add the seared ribs back to the pot. Cover and place on a middle rack in the oven. Cook for 2 to 2 1/2 hours, until ribs are tender and falling off the bone. They should slide right off the bone when done!
• Remove ribs from sauce. Remove and discard the cinnamon stick. Skim fat from the sauce and using either an immersion blender or in batches in a regular blender, blend until smooth. Add salt to taste.
• Drizzle ribs with sauce and garnish with fresh parsley as desired. Serve over your favorite mashed potatoes or roasted veggies!
• Turn a 5 quart slow cooker on high. Toss ribs in 1-2 teaspoons of coarse salt, pinch of pepper, and 2 tablespoons of the flour until evenly coated.
• In a large skillet, heat olive oil and sear ribs, 1-2 minutes on each side. Remove the ribs from heat to a plate and let rest.
• Add the onion and carrot to the skillet and cook for 4-5 minutes, until somewhat softened. Remove from heat and add to the slow cooker.
• Whisk the rest of the ingredients into the slow cooker. Place seared ribs in the liquid.
• Cook 4-5 hours on high or 8-9 hours on low, until ribs are tender and falling off the bone. They should slide right off the bone when done!
• Remove ribs from sauce. Remove and discard the cinnamon stick. Skim fat from the sauce and using either an immersion blender or in batches in a regular blender, blend until smooth. Add salt to taste.
• Drizzle ribs with sauce and garnish with fresh parsley as desired. Serve over your favorite mashed potatoes or roasted veggies!

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.

MOLE-BRAISED BEEF SHORT RIBS RECIPE - (4.3/5)

Steps:

• PREHEAT oven to 350F. Stir flour with cocoa powder and 1/2 tsp salt in a large bowl. Coat ribs lightly, a few at a time, with flour mixture. Transfer ribs to a large plate. Discard any leftover flour. HEAT a large, wide oven-safe pot over medium-high. Add oil, then half of ribs. Cook, turning meat, until brown on all sides, about 4 min. If ribs start to burn, reduce heat to medium. Transfer browned ribs to a large plate. Repeat with remaining ribs. Pour off all but 1 tbsp fat from pan or add oil, if needed. ADD onion. Reduce heat to medium. Stir often, adding a splash of water if needed, 5 min. Stir in garlic, wine, water, tomato paste, cherries, chipotle, oregano, paprika, cumin and remain- ing 1 tsp salt. Stir, scraping up bits from pan bottom, until combined. Boil, then return ribs along with any juices to pan. Add cinnamon stick. Make sure ribs are submerged in sauce. Cover pan tightly. BRAISE, covered, in centre of oven, until meat is fork-tender, 3 to 3 1/2 hours. Remove ribs from sauce and set aside. Skim off fat from sauce. Transfer sauce to a blender and purée until smooth, in batches if necessary. Return to pot. Boil, stirring often, then reduce heat to medium-low. Simmer until slightly reduced, 15 to 20 min. Return ribs to pot to warm through. Cover to keep warm until ready to serve.

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.

GRILLED SHORT RIBS WITH SESAME-CHIPOTLE MOLE

Steps:

• Pulse almonds and sesame seeds in a food processor until finely chopped. Add red peppers, chipotle chiles, and vinegar and puree until well combined; season mole with salt.
• Prepare a grill for medium-high heat; lightly oil grate. Season short ribs with salt and pepper and toss on a rimmed baking sheet with 1/3 cup mole; set remaining mole aside for serving.
• Grill short ribs, turning occasionally, until charred on all sides and an instant-read thermometer inserted into the thickest part of meat registers 130°F for medium-rare, 8-10 minutes.
• Transfer short ribs to a cutting board and let rest 10 minutes. Thinly slice ribs against the grain and serve with reserved mole alongside.

BRAISED BEEF SHORT RIBS

Steps:

• Braise short ribs:
• Put oven rack in lower third of oven and preheat oven to 250°F.
• Pat beef dry. Heat oil in a wide (12 inches in diameter) 3- to 5-quart heavy pot over moderately high heat until hot but not smoking, then brown beef on all sides, turning with tongs, about 8 minutes. Transfer to a plate and sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon pepper.
• Add chopped carrots, onion, and garlic to oil in pot and cook over moderate heat, uncovered, stirring occasionally, until softened, about 5 minutes. Stir in 1 cup puréed tomatoes (reserve remainder for another use) and bring to a boil over moderately high heat. Add wine and boil, stirring occasionally, until sauce is thickened, about 8 minutes.
• Add veal stock, thyme, bay leaf, vinegars, and remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper to sauce, and bring to a simmer. Skim fat from surface, then add beef along with any juices accumulated on plate and cover pot with a tight-fitting lid. Transfer to oven and braise until beef is very tender, 4 to 5 hours.
• Cook vegetables while beef braises:
• Blanch pearl onions in a wide 2- to 3-quart heavy saucepan of boiling water 1 minute, then drain in a sieve. When just cool enough to handle, peel onions with a paring knife, trimming root end just enough to leave onions intact.
• Heat butter in dried saucepan over moderate heat until foam subsides, then cook onions, stirring occasionally, until brown spots appear, 3 to 5 minutes. Stir in vinegar, then add chicken stock and carrots and bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, 20 to 25 minutes. Uncover and boil, if necessary, until liquid glazes vegetables.
• While vegetables are simmering, cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned, 4 to 6 minutes. Add mushrooms and cook, stirring, until mushrooms are tender and bacon is browned and crisp, about 4 minutes. Transfer with a slotted spoon to vegetables in saucepan.
• Assemble dish:
• Transfer a short rib to each of 4 soup plates and keep warm in oven. Pour sauce through a medium-mesh sieve into a large bowl, pressing on and then discarding solids, then skim fat from sauce. Boil sauce, if necessary, until thickened and reduced to about 3 cups. Season with salt and pepper. Add about 2 cups sauce to vegetables (reserve remaining sauce for another use), then spoon mixture around short ribs.

BRAISED BEEF SHORT RIBS

Steps:

• Preheat the oven to 350 degrees F.
• Heat a roasting pan over high heat with the oil. Sprinkle the ribs with salt and pepper. Add the ribs to the pan, then reduce the heat to medium. Sear on both the top and bottom of the meat, 2 to 3 minutes per side, reserving the pan drippings. After searing the ribs, add the stock, mirepoix, tomato paste, merlot, garlic and the reserved pan drippings to the pan. Tightly cover and cook in the oven for 2 1/2 to 3 hours. Remove the pan from the oven and check the ribs, which should be fork tender. If need be, continue cooking to achieve desired tenderness. Next remove the ribs and reserve the liquid to create sauce.
• Pour the reserved cooking liquid through a strainer, then discard the remaining vegetables. In a saucepan, blend the herbs and liquid over medium-high heat. Reduce the liquid by three-quarters, yielding 3 cups of sauce. Pass the reduced sauce through a strainer, then set aside and keep warm.
• For the potatoes: In a large pot, bring 1 gallon of water to a boil. Add the potatoes and cook until softened, 15 to 18 minutes, then drain. Pass the potatoes and butter through a food mill or ricer into a bowl. Next add the salt and pepper, and then blend with a whisk. Taste and add additional salt and pepper if needed.
• To serve, place the mashed potatoes in the center of the plate, top with a short rib, and finish with the warm sauce. Repeat for the remaining short ribs.