World Fares Worcestershire Braised Short Ribs Recipes

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CLASSIC BRAISED BEEF SHORT RIBS



Classic Braised Beef Short Ribs image

Classic Braised Beef Short Ribs are cooked low and slow until they reach fall-off-the-bone deliciousness. This simple dish is a classic that is full of comfort food flavor.

Provided by Rachel Farnsworth

Categories     Main Course

Time 2h40m

Number Of Ingredients 10

8 bone-in short ribs ((about 4 pounds) )
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons extra virgin olive oil
1/2 cup diced white onion ((or 1 teaspoon onion powder))
2 to 3 cloves minced garlic ((or 1 teaspoon garlic powder))
1 cup beef broth
1 cup red wine ((optional))
1/4 cup worcestershire sauce
1 sprig fresh rosemary

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Season all sides of the short ribs with salt and pepper.
  • Heat a heavy, oven-safe pot over high heat. Add in olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side, to render fat. Remove from pot and set aside.
  • Add in onion and saute 3 to 5 minutes, until softened. Add in garlic and saute 1 minute more.
  • Pour in beef broth, red wine (if using) and Worcestershire sauce. Bring to a simmer. Return short ribs to pan. Place a rosemary sprig on top.
  • Cover with lid and transfer to preheated oven for about 2.5 hours, until meat is tender.

Nutrition Facts : Calories 682 kcal, Carbohydrate 3 g, Protein 63 g, Fat 44 g, SaturatedFat 15 g, Cholesterol 195 mg, Sodium 813 mg, Sugar 1 g, ServingSize 1 serving

WORCESTERSHIRE BRAISED SHORT RIBS BUNNY CHOW



Worcestershire Braised Short Ribs Bunny Chow image

Provided by Food Network

Time 16h

Yield 10 to 12 servings

Number Of Ingredients 16

3 onions, sliced
3 carrots, sliced
4 stalks celery, sliced
1/4 pound (4 ounces) anchovies
8 cloves garlic
1 jalapeno
2 ounces ginger
1/4 cup peppercorns
2 tablespoons cloves
2 quarts balsamic vinegar
1/2 cup tamarind paste
6 tablespoons molasses
3 quarts demi glace
10 pounds boneless beef short ribs
Grapeseed oil
Salt and freshly ground black pepper

Steps:

  • For the Worcestershire sauce:
  • In a large stockpot, caramelize the onions, carrots, and celery. Add the anchovies, garlic, jalapeno, ginger, peppercorns, cloves, vinegar, tamarind paste, and molasses. Simmer for approximately 1 hour, stirring occasionally, until most of the vinegar taste is gone. Add the demi glace. Simmer for 1 hour, stirring occasionally. Season, strain through a fine mesh strainer and chill.
  • For the short ribs:
  • Make sure your short ribs are cleaned of any sinew. You can ask your local meat butcher to remove all sinew. Generously season the short ribs with salt and pepper. Get a large pan screaming hot with grapeseed oil. Place the short ribs in the pan and hard sear them on all sides.
  • Once they are nice and seared remove them from the pan. Deglaze the pan with a cup of your Worcestershire sauce. Place the short ribs in a roasting pan with the deglazed juice form the seared pan. Cover the short ribs with more of the Worcestershire sauce; cover the roasting pan with foil and place in a 200 degree F oven for 12 hours.
  • Serving suggestions:
  • Reduce some of the Worcestershire braising liquid to a thick sauce. Serve with Horseradish smashed potatoes, and caramelized mirepoix (carrots, onions, celery).
  • For a Bunny Chow: Purchase white bread dinner rolls from your local grocery. Cut off a silver dollar-size piece off the top of the roll. Using your finger, gently dig out the bread, making a hole in the bun. Be careful NOT to make a hole in the bottom of the bun so your short ribs don't leak out.
  • In a separate pot heat up some of the short ribs and your sauce, make sure that the short ribs break up a bit. Once the short ribs are a yummy gooey consistency spoon some of the mixture into the bun.
  • Place some horseradish on top of the mixture and serve.

BRAISED SHORT RIBS



Braised Short Ribs image

Provided by Food Network

Categories     main-dish

Time 3h45m

Yield 6 servings

Number Of Ingredients 17

1 bottle kosher for Passover Cabernet Sauvignon
2 tablespoons kosher for Passover vegetable oil
6 short ribs, trimmed
Salt
1 teaspoon black peppercorns, crushed
Matzoh meal, for dredging
10 cloves garlic, peeled
8 large shallots, peeled, trimmed, rinsed, split, and dried
2 medium carrots, peeled, trimmed, and cut into 1-inch lengths
2 stalks celery, peeled, trimmed, and cut into 1-inch lengths
1 medium leek, white and light green parts only, coarsely chopped
6 sprigs Italian parsley
2 sprigs thyme
2 bay leaves
2 tablespoons tomato paste
2 quarts unsalted beef stock or chicken stock
Freshly ground white pepper

Steps:

  • Pour the wine into a large saucepan set over medium heat. When the wine is heated, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by 1/2. Remove from the heat.
  • Center a rack in the oven and preheat the oven to 350 degrees F.
  • Heat the oil in a Dutch oven or large casserole, large enough to hold 6 ribs, over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust the ribs with about 2 tablespoons of matzoh meal and then when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on each side, until well browned.
  • Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.
  • Add the reduced wine, browned ribs, and stock to the pot. Bring to a boil; cover the pot tightly, and slide it into the oven to braise for about 2 1/2 hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.
  • Carefully transfer the meat to a heated serving platter with a lip and keep warm. Boil the pan liquid until it thickens and reduces to approximately 1 quart. Season with salt and pepper and pass through a fine-mesh strainer; discard the solids.
  • Presentation: Pour the sauce over the meat. Serve with vegetables of your choice.

BRAISED SHORT RIBS



Braised Short Ribs image

Provided by Food Network

Categories     main-dish

Time 2h35m

Yield 8 servings

Number Of Ingredients 12

1/4 cup high-gluten flour
1 ounce salt
1 ounce black pepper
Eight 3-bone 8-ounce beef short ribs
6 ounces olive oil
2 carrots, sliced
2 onions, chopped
4 ounces chopped garlic
4 cups beef stock
4 sprigs fresh rosemary
Chopped fresh parsley, for garnish
Mashed potatoes, for servings

Steps:

  • Preheat oven to 350 degrees F.
  • Stir together flour, salt and pepper in a dish, then dredge ribs in mixture and set aside.
  • Heat olive oil in a large braising pan over medium to high heat. Add ribs and brown for about a minute on each side. Remove the ribs and set aside. Lower the heat, then add carrots, onions and garlic and cook for 2 or 3 minutes.
  • Pour beef stock into braising pan and stir together with the onions, carrots and garlic.
  • Put ribs in a 4-inch hotel pan and pour mixture from braising pot over the ribs. Add rosemary. Roast, covered, until fork-tender, about 2 hours.
  • Garnish with fresh chopped parsley and serve with Homemade mashed potatoes.

CHILE-BRAISED SHORT RIBS



Chile-Braised Short Ribs image

Provided by Nancy Fuller

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 14

2 large dried New Mexico chile peppers, stemmed, seeded and torn into pieces
1 cup boiling water
5 pounds meaty English-style center-cut short ribs
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
3 cups low-sodium chicken stock
2 tablespoons tomato paste
4 cloves garlic, peeled and smashed
1 large onion, chopped
One 750-milliliter bottle hard cider
2 tablespoons balsamic vinegar
3 sprigs fresh rosemary
Chopped fresh parsley, for garnish

Steps:

  • Adjust the rack to the bottom third of the oven and preheat to 325 degrees F.
  • Add the chiles to a medium bowl and cover with the boiling water. Let steep for 20 minutes.
  • Sprinkle the short ribs generously on both sides with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat until just under smoking hot. Add the short ribs in batches, leaving some room between each of them so they sear evenly, and cook until well browned, about 7 minutes per side (14 to 15 minutes per batch). Remove the short ribs to a platter in a single layer (no stacking) and repeat with the second batch.
  • Meanwhile, add the chile peppers with water, chicken stock, tomato paste, garlic, onions and a dash of salt to a blender, and mix until blended together.
  • Once the second batch of meat is seared, remove and set aside. Add the hard cider to the Dutch oven and scrape the brown bits left from the meat off the bottom of the pot. Pour the onion mixture into the pot and turn the heat up to high. Add the balsamic and rosemary sprigs and boil together for 2 to 3 minutes. Return the short ribs and any juice that may have accumulated on the platter back into the pot. Cover tightly with a lid and braise in the oven until the ribs are tender, about 2 1/2 hours.
  • Place the ribs on a platter covered with foil to keep warm. Put the Dutch oven on the stovetop over high heat and reduce the braising liquid until thick and saucy, 20 minutes. Add the ribs back to the pot before serving to coat with the reduced liquid. Place the ribs on plates and ladle the sauce over the top. Sprinkle with chopped parsley for garnish.

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