Best Homemade Beef Stock For Pierre Schaedelins Braised Short Ribs Recipes

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CLASSIC BRAISED BEEF SHORT RIBS



Classic Braised Beef Short Ribs image

Classic Braised Beef Short Ribs are cooked low and slow until they reach fall-off-the-bone deliciousness. This simple dish is a classic that is full of comfort food flavor.

Provided by Rachel Farnsworth

Categories     Main Course

Time 2h40m

Number Of Ingredients 10

8 bone-in short ribs ((about 4 pounds) )
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons extra virgin olive oil
1/2 cup diced white onion ((or 1 teaspoon onion powder))
2 to 3 cloves minced garlic ((or 1 teaspoon garlic powder))
1 cup beef broth
1 cup red wine ((optional))
1/4 cup worcestershire sauce
1 sprig fresh rosemary

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Season all sides of the short ribs with salt and pepper.
  • Heat a heavy, oven-safe pot over high heat. Add in olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side, to render fat. Remove from pot and set aside.
  • Add in onion and saute 3 to 5 minutes, until softened. Add in garlic and saute 1 minute more.
  • Pour in beef broth, red wine (if using) and Worcestershire sauce. Bring to a simmer. Return short ribs to pan. Place a rosemary sprig on top.
  • Cover with lid and transfer to preheated oven for about 2.5 hours, until meat is tender.

Nutrition Facts : Calories 682 kcal, Carbohydrate 3 g, Protein 63 g, Fat 44 g, SaturatedFat 15 g, Cholesterol 195 mg, Sodium 813 mg, Sugar 1 g, ServingSize 1 serving

HOMEMADE BEEF STOCK



Homemade Beef Stock image

Homemade beef stock lends rich complexity to our French Onion Soup recipe. Make it the day ahead-you'll have plenty left over to freeze and use in recipes for hearty stews and spicy chilis.

Provided by Greg Lofts

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 3 quarts

Number Of Ingredients 9

5 pounds mixed beef bones, such as marrow, neck, and oxtail
1 pound beef chuck (or other stew meat, cut into 1-inch pieces)
3 carrots, peeled
1 large onion, skin on, halved
Extra-virgin olive oil, for drizzling
2 celery stalks, plus a handful of inner leaves
1 teaspoon black peppercorns
2 thyme sprigs
6 parsley sprigs

Steps:

  • Preheat oven to 425°F. In a roasting pan, combine beef bones, stew meat, carrots, and onion. Drizzle with oil, tossing to evenly coat, and spread in a single layer. Roast, turning everything once halfway through, until meat is browned on all sides, about 45 minutes.
  • Transfer bones, meat, and vegetables to a stockpot. Place roasting pan over two burners, add 1/2 cup water, and bring to a boil, scraping browned bits from bottom; transfer mixture to stockpot. Add enough water to pot to cover meat and vegetables by about 2 inches (5 to 6 quarts). Bring to a boil, skimming foam and impurities from surface.
  • Add celery stalks and leaves, peppercorns, thyme, and parsley sprigs. Reduce heat to medium-low and gently simmer, uncovered, until mixture is darkened and reduced slightly, and bones have released their marrow, 8 to 12 hours.
  • Strain stock through a fine-mesh sieve (line it with cheesecloth for clearest possible stock). Let stand until fat rises to surface, then skim it from stock with a spoon. Freeze fat to use in place of oil or schmaltz in savory dishes. Stock can be refrigerated in an airtight container up to 1 week, or frozen up to 6 months.

BRAISED SHORT RIBS



Braised Short Ribs image

This recipe for delicious braised short ribs is from the October 2007 issue of Everyday Food. To make this dish a complete meal, serve it with creamy polenta with thyme.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 10

1/4 cup all-purpose flour
Coarse salt and freshly ground pepper
16 (4-ounce) pieces small, thick, bone-in beef short ribs (about 4 pounds total)
1 tablespoon vegetable oil
4 carrots, cut into large chunks
2 onions, quartered
1 bottle (750 mL) dry red wine, such as Merlot
1 can (14 1/2 ounces) reduced-sodium chicken broth
4 sprigs fresh thyme
1 can (28 ounces) whole peeled tomatoes, in puree

Steps:

  • Preheat oven to 400 degrees. Place flour in a medium bowl; season with salt and pepper. Toss ribs in flour mixture until well coated; shake off excess.
  • In a 5- to 8-quart Dutch oven or heavy ovenproof pot, heat oil over medium-high. Cook ribs in two batches, turning until browned on all sides, about 10 minutes per batch; transfer to a plate.
  • Add carrots and onions to pot. Cook, stirring and scraping up browned bits, until vegetables are lightly browned, 3 to 5 minutes. Add wine, broth, thyme, and tomatoes (breaking them up). Arrange ribs in pot; bring liquid to a boil. Cover, transfer to oven, and cook 1 hour. Reduce heat to 350 degrees; cook until fork-tender (but not falling apart), about 1 hour more.
  • Using tongs or a slotted spoon, transfer ribs to a plate. Moisten with cooking liquid; cover with aluminum foil to keep warm. Strain remaining liquid through a fine-mesh sieve (discard solids); return to pot. Bring to a boil; cook until sauce is slightly thickened and reduced to about 2 cups, 10 to 12 minutes. Season with salt and pepper. Serve ribs with sauce. (Or return to pot, let cool slightly, cover, and refrigerator up to 1 day.)

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