Darned Good Boneless Short Ribs Food

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BRAISED BONELESS SHORT RIBS



Braised Boneless Short Ribs image

From Cook's Illustrated magazine, Feb 09. Use a bold red wine like a Cabernet Sauvignon or Cotes du Rhone. Serve with egg noodles, mashed potatoes or roasted potatoes.

Provided by DrGaellon

Categories     Stew

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 14

2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
3 1/2 lbs boneless beef short ribs, trimmed of excess fat or 7 lbs bone-in beef short ribs, bones removed and trimmed of excess fat and gristle
2 tablespoons vegetable oil
4 cups thinly sliced onions (2 large onions)
1 tablespoon tomato paste
6 medium garlic cloves, peeled
2 cups red wine
1 cup beef broth
4 large carrots, peeled and cut crosswise in 2-inch pieces
4 sprigs fresh thyme
1 bay leaf
1/4 cup cold water
1/2 teaspoon gelatin powder

Steps:

  • Place oven rack in upper-middle position and preheat to 300°F Pat beef dry with paper towels. Stir together salt and pepper and sprinkle over beef. Heat 1 tbsp oil in Dutch oven until smoking. Add half of beef and cook without moving, 4-6 minutes, until well browned. Turn beef over and cook second side until well browned, another 4-6 minutes. If fat begins to smoke, reduce heat. Transfer beef to medium bowl. Repeat with remaining oil and beef.
  • Reduce heat to medium, add onion, and cook, stirring often, until softened and barely browned, 12-15 minutes. (If onions darken too quickly, add 1-2 tbsp water to pan.).
  • Add tomato paste and stir constantly until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook unitl fragrant, 30-60 seconds. Turn heat up to medium-high, add wine, and simmer, scraping up fond from sides and bottom. Simmer until reduced by half, 8-10 minutes. Add beef broth, carrots, thyme, and bay leaf. Add beef and any juices in the bowl. Cover and bring to a simmer. Transfer to oven and cook 2 to 2½ hours, turning meat twice with tongs during cooking. When done, a fork will slip easily in and out of meat.
  • Place water in a small bowl and sprinkle with gelatin. Let stand 5 minutes. Using tongs, transfer meat and carrots to serving platter; tent with foil. Strain cooking liquid through a fine strainer into a fat separator. Press on solids to extract as much liquid as possible, then discard solids. Allow to settle, then strain off fat. Return liquid to Dutch oven and reduce to 1 cup over medium heat, 5-10 minutes. Remove from heat and stir in bloomed gelatin; season with salt and pepper to taste. Pour sauce over meat and serve.

Nutrition Facts : Calories 905.1, Fat 75.6, SaturatedFat 31.8, Cholesterol 150.8, Sodium 692.1, Carbohydrate 13.8, Fiber 2.6, Sugar 5.7, Protein 30.6

DARNED GOOD BONELESS SHORT RIBS



Darned Good Boneless Short Ribs image

Provided by Fred Thompson

Categories     Beef     Marinate     Fourth of July     Father's Day     Backyard BBQ     Dinner     Meat     Beef Rib     Summer     Tailgating     Family Reunion     Grill     Grill/Barbecue     Party     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 to 6

Number Of Ingredients 9

1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/2 cup paprika (try 1/4 cup smoked paprika and 1/4 cup sweet paprika)
2 1/2 tablespoons kosher salt
2 1/2 tablespoons freshly ground black pepper
1 tablespoon granulated onion
1/2 teaspoon cayenne
2 pounds boneless beef short ribs, connective tissue removed
1 cup Virginia Pruitt's Perfect Barbecue Sauce or your favorite thick barbecue sauce

Steps:

  • 1. In a medium bowl and blend together both sugars, the paprika, salt, pepper, granulated onion, and cayenne. Sprinkle the short rib pieces liberally with this mixture until coated on all sides. Let sit at room temperature for about 30 minutes.
  • 2. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
  • 3. Place the beef ribs on the grill, close the lid, and reduce the heat to medium. Turn the ribs every 3 to 5 minutes or so, so that every side gets slightly caramelized, 15 to 20 minutes total. (If your short rib pieces are small, it won't take quite this long.) The ribs should yield easily to the touch, not unlike a medium-rare steak or the way the tip of your nose feels. Reduce the heat a little more and brush the ribs with the sauce. Cover the grill and let cook for a minute or two for the sauce to set up, and then continue to turn and brush until all sides of the ribs have been glazed. Remove to a platter and let sit for 5 to 10 minutes, covered with foil. Serve.

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Top Asked Questions

How to cook beef short ribs in oven?
3 1⁄ 2 lbs boneless beef short ribs, trimmed of excess fat or 7 lbs bone-in beef short ribs, bones removed and trimmed of excess fat and gristle Place oven rack in upper-middle position and preheat to 300°F Pat beef dry with paper towels. Stir together salt and pepper and sprinkle over beef. Heat 1 tbsp oil in Dutch oven until smoking.
Are Boneless short ribs supposed to be tough?
I found that often when you buy boneless short ribs, this tissue is still there, and it's tougher than a pair of Marine boots that have marched across Iraq. After that adjustment it's a matter of being patient at the grill. You want them nicely caramelized but you don't want to overcook them.
How do you know when ribs are done cooking?
(If your short rib pieces are small, it won't take quite this long.) The ribs should yield easily to the touch, not unlike a medium-rare steak or the way the tip of your nose feels. Reduce the heat a little more and brush the ribs with the sauce.
How long to cook ribs in sauce?
Reduce the heat a little more and brush the ribs with the sauce. Cover the grill and let cook for a minute or two for the sauce to set up, and then continue to turn and brush until all sides of the ribs have been glazed. Remove to a platter and let sit for 5 to 10 minutes, covered with foil.

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