Succulent Short Ribs Recipes
SUCCULENT SHORT RIBS
Steps:
- 1. Preheat oven to 300ºF. 2. Place the short ribs in a large mixing bowl. Season with salt and pepper and coat the meat with flour. Just make sure to spank (yes, spank) off any extra flour so it doesn't burn in the pot. 3. Heat your large skillet or Dutch oven for about 2 minutes over medium-high heat, and then add the oil. You should have enough oil to surround each rib. When the oil is very hot but not smoking, gently lay the ribs meat-side down, being careful not to overcrowd the pan. The ribs should have space in between them so that they get color without steaming. 4. When the meat is a nice golden brown color on all sides (2-3 minutes per side), use tongs to transfer it to a 9- by 14-inch casserole, about 4 inches deep. The meat should fit into the pan in one layer. (Don't have a large enough casserole? Use two smaller ones.) 5. Using the same pan you seared the ribs in, add the onions, celery, and carrots and sauté over medium-high heat until lightly browned, about 6-7 minutes. (Have any burnt residue? Just wash the pan out and add fresh oil.) Dust the vegetables with the flour and stir until they are evenly coated to give the sauce a better consistency. 6. Deglaze-or melt the brown bits at the bottom of the pan-with the red wine and then add the tomatoes and tomato paste and stir to combine. When the mixture starts to bubble again, add the garlic, thyme, rosemary, chicken stock, vinegar and cane syrup. Taste for seasoning at this point and add more salt and pepper if needed. 7. Pour the mixture over the short ribs; it should come up at least three-quarters of the way up the side of the ribs. (You'll have extra, so the mixture should almost submerge the meat.) Cover with foil and place in oven. Cook until fork-tender, about 3 hours. 8. To serve, remove the short ribs and spoon some of the braising liquid over. If the braising liquid is still thin, pour it in a saucepan and reduce over medium heat.
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- Take the short ribs out of the refrigerator and let them rest and warm up for about 30 minutes. Take them out of the package and pat them dry with paper towels.
- Set he Instant Pot to a "sauté" setting and let it preheat. Add oil and sauté the vegetables for a few minutes. Don't stir too much, let them get a golden sear for more flavor.
- Pour in red whine into the pot while scraping the bottom of the pot. Let it simmer for a couple of minutes and add back the ribs.
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- Heat 2 tablespoons vegetable oil in large Dutch oven or other large bottomed pan that has an oven safe lid.
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5/5 Category Meat & Poultry Recipes, Beef Recipes
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5/5 Category Meat & Poultry Recipes, Beef Recipes
- In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.
- Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
- Preheat the oven to 350°. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
- Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.
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