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. 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 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.
Slow-braised short ribs are one of those things.
You can have Port-Braised Short Ribs using 13 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Port-Braised Short Ribs
- It's 26 of Beef Short Ribs.
- It's of Vegetable Oil.
- Prepare of AP Flour.
- Prepare of Salt/Black Pepper.
- It's 4 c of Mirepoix (3 yellow onions, 4 carrots, 4 celery stalks).
- It's of Truffle infused EVOO.
- It's 3 of Shallots, minced.
- It's 1 bottle of Port.
- You need 2 qt of Beef Stock.
- Prepare 2 c of Madeira wine.
- Prepare 4 of Fresh Thyme, sprigs.
- It's to taste of Salt/ Black Pepper.
- You need 1 Tbsp of Butter.
Take the time to properly brown the meat, as this builds flavor for. 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 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 browned stuck. 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.
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..
Braise these short ribs with Port wine and … Dr Pepper! Add wine, port, sugar, cranberries, thyme, bay leaf, and peppercorns. Season ribs with salt and pepper to coat, and brown meat in batches on all sides until golden brown. Beef short ribs are like the most flavorful, delectable, tender, soft pot roast you can possibly imagine—and the meat is on a handy stick for your eating convenience. They'll fall right off the bone.
