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. 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.
Famous Imitator Recipe
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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.
Add salt and pepper to taste.
You can prepare Port-Braised Short Ribs using 13 active ingredients and also 7 actions. Right here is exactly how you cook.
Preparation To Make of Port-Braised Short Ribs
- Directions. 26 of Beef Short Ribs.
- Step by step. of Vegetable Oil.
- Guidelines. of AP Flour.
- Instructions. of Salt/Black Pepper.
- Instructions. 4 c of Mirepoix (3 yellow onions, 4 carrots, 4 celery stalks).
- Detaile. of Truffle infused EVOO.
- Step by step. 3 of Shallots, minced.
- Detaile. 1 bottle of Port.
- Instructions. 2 qt of Beef Stock.
- Detaile. 2 c of Madeira wine.
- Step by step. 4 of Fresh Thyme, sprigs.
- Detaile. to taste of Salt/ Black Pepper.
- Guidelines. 1 Tbsp of Butter.
Port-braised Short Ribs with Ginger and Star Anise. Braised short ribs can be fatty and chewy. We set out to create a reliable recipe that produces tender ribs and flavorful-but not greasy-sauce. Braised short ribs can be fatty and chewy.
To Make Port-Braised Short Ribs
- 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. This is a fabulous recipe from Sunset Magazine, with a few changes of my own. Rinse ribs and pat dry; trim off and discard excess fat. Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat.