Best Braised Short Ribs With Porcini Port Wine Sauce Recipes

RED WINE-BRAISED BEEF SHORT RIBS RECIPE

Red Wine-Braised Beef Short Ribs Recipe image

A long and slow traditional braise leads to perfect beef short ribs while subtle sauce-making tricks deliver the ultimate in red wine sauces.

Provided by Daniel Gritzer

Categories Entree Mains

Time 5h

Yield 4

Number Of Ingredients 15

Ingredients

5 pounds (2.3kg) beef short ribs (see note)
Kosher salt and freshly ground black pepper
1 tablespoon (15ml) vegetable or other neutral oil
2 celery ribs (about 3 1/2 ounces; 100g each), cut into 1/2-inch dice
2 large carrots (about 8 ounces; 225g each), cut into 1/2-inch dice
1 large (14-ounce; 400g) yellow onion, cut into 1/2-inch dice
5 medium cloves garlic, smashed
2 tablespoons (30ml) tomato paste
1 (750ml) bottle dry red wine
1 quart (940ml) good-quality brown beef stock, brown chicken stock, white chicken stock, or store-bought chicken stock (see note)
1 packet unflavored gelatin, such as Knox (2 1/2 teaspoons; 10g), only if using store-bought stock
4 sprigs fresh thyme
2 bay leaves
1 (750ml) bottle ruby port wine
Slurry made from 1/2 teaspoon cornstarch mixed with 1 teaspoon water (optional)

Steps:

Meanwhile, in a large saucepan, bring port to a very gentle simmer, regulating heat to maintain that simmer. Cook, uncovered, and reduce until syrupy, about 1 hour; should yield about 1/2 cup (120ml) in volume. Set aside.
Carefully remove short ribs from pot and transfer to a clean platter (they will be very tender, so the bones may slip out; try to hold them together as you transfer them). Tent with foil.
Skim accumulated fat from surface of braising liquid and discard. Strain braising liquid through a fine-mesh strainer set over a large heatproof bowl, pressing on solids to extract as much liquid as possible.
The sauce should be thick enough to coat the back of a spoon and leave a trail when you drag your finger through it. If it's still a little thin, whisk in the cornstarch slurry and bring to a simmer until thickened slightly.

Nutrition Facts : Calories 2086 kcal, Carbohydrate 38 g, Cholesterol 574 mg, Fiber 7 g, Protein 154 g, SaturatedFat 58 g, Sodium 1498 mg, Sugar 15 g, Fat 135 g, ServingSize Serves 4, UnsaturatedFat 0 g

BRAISED SHORT RIBS IN PORCINI-PRUNE SAUCE

Braised Short Ribs In Porcini-Prune Sauce image

Provided by Elaine Louie

Categories dinner, main course

Time 4h15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 pounds beef short ribs, cut into 3-inch lengths
3 medium carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
1 ounce (about 1 loosely packed cup) fresh thyme sprigs
2 bay leaves
1 tablespoon black peppercorns
7 medium onions, peeled
3 heads garlic
6 cups hearty red wine, like Cahors or Madiran
Salt and freshly ground black pepper
4 tablespoons duck fat or vegetable oil
8 cups veal stock or 6 cups canned beef broth mixed with 2 cups water
1/2 pound fresh porcini mushrooms, or sliced shiitake mushrooms
1/2 pound dried pitted prunes, cut into 1/3-inch slices

Steps:

In a large nonreactive mixing bowl, combine short ribs, carrots, celery, thyme, bay leaves and peppercorns. Cut 4 of the onions into 1-inch chunks, and add to bowl. Cut 2 heads of garlic (with peel) in half crosswise, and add to bowl. Pour wine over all, and mix well. Cover, and refrigerate overnight.
Remove short ribs from marinade, and drain well. Pat dry with paper towels, and season with salt and pepper to taste. Set aside. Strain marinade into a clean bowl, reserving vegetables. Remove thyme, bay leaves and peppercorns, and reserve. In a large casserole over high heat, heat 2 tablespoons of duck fat, and add short ribs. Sear short ribs until well browned on all sides, about 10 minutes. Remove short ribs, and set aside.
Preheat oven to 375 degrees. Add 1 tablespoon of duck fat to casserole, then add the reserved vegetables. Saute, stirring constantly, until lightly browned, about 10 minutes. Add reserved marinade, and stir well. Boil marinade until reduced by half, about 15 minutes. Add veal stock, short ribs and reserved thyme, bay leaves and peppercorns. Cover, and braise in oven until ribs are very tender, about 2 1/2 hours.
Remove short ribs from casserole, and set aside. Pour vegetables and liquid through a fine strainer into a large bowl. Discard all solids, and return liquid to a clean casserole. Bring the liquid to a boil over high heat, and reduce by half, about 10 minutes. Remove from heat, and set aside.
Cut remaining 3 onions into large dice. Separate the cloves of the remaining head of garlic, and peel and thinly slice. In a large saute pan over medium-low heat, add remaining 1 tablespoon duck fat. Add mushrooms, and saute until lightly browned. Remove from pan, and set aside. Add diced onions to pan, and saute until translucent, about 5 minutes. Add sliced garlic to onions, and saute for 1 minute. Add mushrooms and prunes, and saute just until heated.
Add sauteed onion, garlic, prunes and mushrooms to the casserole containing the reduced wine mixture. Adjust salt and pepper to taste. Add short ribs, and mix gently. Place over medium-low heat, and simmer just until thoroughly heated. Serve immediately.