Port-Braised Short Ribs. Add the bay leaves, tarragon, and chicken stock and return the short ribs to the pan together with any accumulated juices. Braised short ribs are definitely a little more indulgent then what I would have time to whip up on a crazy weeknight between dance class and improv and everything else. Well these braised short ribs are ideal for the Dutch oven because it allows you to get that beautiful sear, lots of tasty fonds (those.
Braised short ribs can be fatty and chewy.
These short ribs take on the rich, earthy flavor of porcini mushrooms, offset by the sweetness of a port wine braise. [Photograph: Jennifer Olvera].
Some things are simply worth time and effort.
You can Cook Port-Braised Short Ribs using 13 ingredients and 7 steps. Here is how you cook that.
Ingredients of Port-Braised Short Ribs
- What You needis 26 of Beef Short Ribs.
- What You needis of Vegetable Oil.
- It's of AP Flour.
- What You needis of Salt/Black Pepper.
- What You needis 4 c of Mirepoix (3 yellow onions, 4 carrots, 4 celery stalks).
- What You needis of Truffle infused EVOO.
- It's 3 of Shallots, minced.
- What You needis 1 bottle of Port.
- It's 2 qt of Beef Stock.
- It's 2 c of Madeira wine.
- What You needis 4 of Fresh Thyme, sprigs.
- What You needis to taste of Salt/ Black Pepper.
- Lets Go Prepare 1 Tbsp of Butter.
Slow-braised short ribs are one of those things. Take the time to properly brown the meat, as this builds flavor for. Braise these short ribs with Port wine and … Dr Pepper! Add salt and pepper to taste.
Port-Braised Short Ribs instructions
- Preheat oven to 250°F. Preheat a large dutch oven with vegetable oil, Enough to coat the pan. Toss the short ribs into the salt and black pepper mix. Shake off excess flour.
- Place short ribs into hot pan, fat sides first, and carmelize all sides. Remove from pan..
- Add the mirepoix, and drizzle in the truffle olive oil. Stir and brown. About 8 minutes..
- Add shallots. Cook 3 minutes..
- Deglaze pan with port, add beef stock, and add the short ribs. Simmer for 10 minutes..
- Add madeira, fresh thyme, and season with salt and pepper to taste. Cover and put it in an oven at 250°F for 4 hrs..
- Remove cover, and ladle 3 oz of the braise sauce into a sauce pan. Turn it to high, and reduce. 2 - 3 minutes. Swirl in 1 T of butter. Spoon over short ribs when plating..
Port-braised Short Ribs with Ginger and Star Anise. Short ribs are the quintessential caveman cut, straight out of Fred Flinstone's larder, with their hunks of rich meat on the bone, looking primal and carnivore-ready. In the past, short ribs have been a favorite meal of mine for another reason, besides their incredibly rich taste: they are inexpensive. These Red Wine-Braised Short Ribs are even better when they're allowed to sit overnight. Add wine, port, sugar, cranberries, thyme, bay leaf, and peppercorns.