Port-Braised Short Ribs
Port-Braised Short Ribs

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, port-braised short ribs. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

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. Slow-braised short ribs are one of those things.

Port-Braised Short Ribs is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Port-Braised Short Ribs is something that I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook port-braised short ribs using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Port-Braised Short Ribs:
  1. Take 26 Beef Short Ribs
  2. Prepare Vegetable Oil
  3. Get AP Flour
  4. Get Salt/Black Pepper
  5. Get 4 c Mirepoix (3 yellow onions, 4 carrots, 4 celery stalks)
  6. Take Truffle infused EVOO
  7. Prepare 3 Shallots, minced
  8. Get 1 bottle Port
  9. Make ready 2 qt Beef Stock
  10. Get 2 c Madeira wine
  11. Prepare 4 Fresh Thyme, sprigs
  12. Prepare to taste Salt/ Black Pepper
  13. Make ready 1 Tbsp Butter

Port-braised Short Ribs with Ginger and Star Anise. Let cool slightly, then remove ribs from liquid, separate meat from bones and cartilage, and reserve meat (discard bones and cartilage). Pass vegetables and liquid through a sieve or a double layer of cheesecloth to separate liquid from solids. Braise these short ribs with Port wine and … Dr Pepper!

Steps to make Port-Braised Short Ribs:
  1. 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
  2. Place short ribs into hot pan, fat sides first, and carmelize all sides. Remove from pan.
  3. Add the mirepoix, and drizzle in the truffle olive oil. Stir and brown. About 8 minutes.
  4. Add shallots. Cook 3 minutes.
  5. Deglaze pan with port, add beef stock, and add the short ribs. Simmer for 10 minutes.
  6. 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.
  7. 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.

Pass vegetables and liquid through a sieve or a double layer of cheesecloth to separate liquid from solids. Braise these short ribs with Port wine and … Dr Pepper! 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. They're a rich winter meal, too, easy and forgiving to cook under their sleek caps of fat, melting into tender chunks of pull-apart beef in the oven. Season each short rib generously with salt.

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