Best Braised Beef Short Ribs With Rosemary And Fennel Recipes

BEEF SHORT RIBS

Steps:

• Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
• Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
• Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
• Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.

BRAISED BEEF SHORT RIBS WITH ROSEMARY AND FENNEL

Steps:

• Preheat oven to 350 degrees. Tie the rosemary, bay leaves, and small bunch of parsley together with kitchen twine, making a bouquet garni. Puree garlic and onion in food processor. Next, brown the short ribs. You will probably have to do them in several batches. Heat olive oil in a very large ovenproof casserole over high heat until really hot, then add short ribs. Brown on all sides, cooking 1-2 min - utes per side. Transfer to a platter. When you've finished browning all the short ribs, pour off excess fat, then add the fennel and bacon to the pan. Turn heat down to medium-high. Cook until the bacon crisps up, stirring often. Transfer to platter. Add the onion and garlic puree to the pan and cook about 5 minutes. Add the red wine and, using a wooden spoon, deglaze the pan by scraping up any brown bits that have stuck to the bottom and sides. Add the port, the chicken broth, tomatoes, bouquet garni, allspice, salt, and pepper. Bring to a simmer. Add the ribs, fennel, and bacon. Cover the pot and put in the oven. Cook 2 1/2-3 hours until meat is falling off the bones and is very tender. Put ribs on serving platter, pour sauce over top, and sprinkle with chopped parsley. Serve with Polenta, Mashed Potatoes, or broad noodles, and a green salad.