Port-Braised Short Ribs
Port-Braised Short Ribs

Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, port-braised short ribs. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Port-Braised Short Ribs is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Port-Braised Short Ribs is something that I’ve loved my entire life. They are fine and they look wonderful.

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 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. Add salt and pepper to taste.

To begin with this particular recipe, we have to first prepare a few components. You can cook port-braised short ribs using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Port-Braised Short Ribs:
  1. Make ready 26 Beef Short Ribs
  2. Make ready Vegetable Oil
  3. Get AP Flour
  4. Make ready Salt/Black Pepper
  5. Take 4 c Mirepoix (3 yellow onions, 4 carrots, 4 celery stalks)
  6. Get Truffle infused EVOO
  7. Take 3 Shallots, minced
  8. Take 1 bottle Port
  9. Prepare 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

Slow-braised short ribs are one of those things. Take the time to properly brown the meat, as this builds flavor for. Port-braised Short Ribs with Ginger and Star Anise. This is a fabulous recipe from Sunset Magazine, with a few changes of my own.

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.

Rinse ribs and pat dry; trim off and discard excess fat. Add wine, port, sugar, cranberries, thyme, bay leaf, and peppercorns. 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. Braise these short ribs with Port wine and … Dr Pepper!

So that’s going to wrap this up for this exceptional food port-braised short ribs recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!