Short Ribs In Broth With Squash And Shiitakes Recipes

BRAISED BEEF SHORT RIBS WITH SHERRY & SHIITAKE

Steps:

• Preheat oven to 325ºF. Season short ribs with salt and pepper on all sides; set aside. In a large Dutch oven over medium-high heat, add oil and butter. When hot, place short ribs until caramelized on all sides. Transfer on a plate and set aside.
• In the same pot, add onion, reduce heat to medium and sauté until soft, about 5 minutes. Add shiitake mushrooms and cook for 3 minutes, stirring constantly to prevent from burning. Add garlic and sauté for 1 minute. Stir in flour to coat ingredients. Pour in beef broth and cooking sherry; scrap any bits at the bottom. Stir in tomato paste, rosemary, balsamic vinegar and cayenne.
• Bring it back to a simmer on medium-high. Place short ribs back and pour more broth over enough to cover meat. Cover and transfer to the preheated oven. Braise for 2 hours or until ribs are fork-tender.
• Remove from heat and transfer short ribs on a plate while working on sauce.
• Put heat on medium and skim off fat on the surface. When simmering, pour in cornstarch mixture and stir until sauce thickens, less than a minute. Taste and adjust seasoning if necessary. Place short ribs over mashed potato, ladle sauce over and sprinkle fresh parsley on top. Makes 4 servings.

SLOW-COOKER SHORT RIBS

Steps:

• Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.

BRAISED BEEF SHORT RIBS WITH SHERRY & SHIITAKE

Steps:

• 1. Preheat oven to 325ºF. Season short ribs with salt and pepper on all sides; set aside. In a large Dutch oven over medium-high heat, add oil and butter. When hot, place short ribs and cook until caramelized on all sides. Transfer on a plate and set aside.
• 2. In the same pot, add onion, reduce heat to medium and sauté until soft, about 5 minutes. Add shiitake mushrooms and cook for 3 minutes, stirring constantly to prevent from burning. Add garlic and sauté for 1 minute. Stir in flour to coat ingredients. Pour in beef broth and cooking sherry; scrap any bits at the bottom. Stir in tomato paste, rosemary, balsamic vinegar and cayenne.
• 3. Bring it back to a simmer on medium-high. Place short ribs back and pour more broth over enough to cover meat. Cover and transfer to the preheated oven. Braise for 2 hours or until ribs are fork-tender.
• 4. Remove from heat and transfer short ribs on a plate while working on sauce.
• 5. Put heat on medium and skim off fat on the surface. When simmering, pour in cornstarch mixture and stir until sauce thickens, less than a minute. Taste and adjust seasoning if necessary. Place short ribs over mashed potato, ladle sauce over and sprinkle fresh parsley on top. Makes 4 servings
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HEFTY BORSCHT

Steps:

• Heat oil in a 4-quart pot with a cover. Add short ribs and brown on all sides, then transfer to a plate. Pour off all but a film of fat from pan. Add onion, fennel and garlic and sauté on medium until soft. Add cabbage, season with salt and pepper, and cook, stirring, until cabbage starts to wilt. Add beets, tomato paste, vinegar and celery seed. Stir.
• Return meat to pot. Add bay leaves and stock, adjust heat to a simmer. Cover and cook 1 1/2 hours, until meat is fork tender.
• Remove meat. Cut out bones and gristle and discard. Dice meat and return to pot. Reheat, check seasoning, and serve with sour cream or yogurt and potatoes on the side.

SHORT RIBS IN BROTH WITH SQUASH AND SHIITAKES

Steps:

• Place an 8- to 12-quart casserole over medium-high heat. Pat the meat dry and add as many pieces as will fit comfortably, fat side down. Brown on all sides and transfer to a platter. Finish the rest of the meat. When pan is empty, lower heat to medium and sauté onion, garlic and ginger until soft. Stir in cardamom. Add mushrooms and cook until wilted. Stir in sake and soy sauce. Add beef and stock, season with pepper and bring to a boil. Cover and reduce heat to low, simmering until meat is tender, about 2 hours.
• Allow to cool, uncovered, and skim off as much fat as possible (or, if time permits, refrigerate overnight, then discard fat from pot). Remove and discard bones from meat, trim off any gristle and cut chunks of meat in half. Return to pot, bring to a slow simmer and stir in vinegar. Add squash and scallions. Simmer, uncovered, about 10 minutes, until squash is tender.
• Place noodles in big soup bowls and spoon broth, meat and vegetables over. Serve with togarashi on the side.