Best 4 Braised Short Ribs Anne Burrell Recipes

DRY RUBBED RIBS WITH VINEGAR BBQ SAUCE

Steps:

• Combine all of the ingredients in a small jar or bowl.
• Coat the ribs generously with the rub and refrigerate it for at least 12 hours. It will be better if refrigerated for 24 hours.
• Preheat the oven to 300 degrees F.
• Arrange the ribs on a sheet pan. Pour 1 beer into the bottom of the pan and cover the pan with foil, trying not to have the foil touch the meat. Put the ribs in the preheated oven and roast for 2 hours. Check the ribs after 1 hour and turn them over. Add more beer, if needed. Rotate the pan.
• After 2 hours, remove the foil and roast for 30 minutes more. Remove from the oven and cool.
• Sauce: (This can be done while the ribs are roasting.)
• Combine all of the ingredients in a saucepan and bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. The sauce will not be thick but it should be a homogeneous mixture and very well flavored. Turn off the heat and let cool.
• Preheat the grill to a medium-high heat.
• Arrange the ribs, meat side down, on the grill and grill until they start to get a little brown and charred, then brush with the sauce. Turn the ribs over, brush with the sauce and grill for 4 to 5 minutes. Brush with the sauce and again turn the ribs over. Grill for another 4 to 5 minutes. At this point the ribs should be nicely browned and really well flavored. Remove them from the grill to a cutting board. Cut the ribs apart and arrange on a serving platter. Serve with lots of napkins.

BRAISED BEEF SHORT RIBS

Steps:

• In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
• In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
• Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
• In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.

BRAISED SPARERIBS WITH FENNEL

Steps:

• Preheat the oven to 400 degrees F.
• Coat a Dutch oven with olive oil and bring to a high heat. Season the ribs with salt and brown in the hot oil. Remove from the pan and discard the excess oil.
• While the ribs are browning, puree the onion, fennel and garlic in the food processor to a coarse paste. After the ribs are browned and pan has been purged of excess oil, add the pureed vegetables and brown.
• Return the ribs to the pan and add the white wine, bay leaves, fennel seed, thyme and crushed red pepper flakes. Reduce the wine by half. Add the chicken stock, cover and place in the preheated oven. Cook the ribs for 2 hours or until they are very soft and almost falling off the bone. Check the ribs periodically to make sure everything is moving along nicely and to make sure the liquid hasn't reduced too much.
• Serve the spareribs over the Herb Spaetzle.
• What a rib!
• Bring a large pot of well salted water to a boil over medium heat.
• In a small bowl whisk together the eggs and milk until they are a homogeneous mixture.
• In a large bowl, add flour and make a hole in the flour. Add a pinch of salt and using a fork, gradually combine the milk/egg mixture with the flour. Mix until they are just combined. Stir in 1/4 cup of the herbs.
• Place the batter in a colander over the boiling water. Using a rubber spatula or a spaetzle maker, push the batter through a colander into the boiling water. Boil the spaetzle for 2 to 3 minutes or until firm. Drain the spaetzle and place in a medium bowl. Add some olive oil and the remaining 1/4 cup of herbs. Toss to coat evenly and serve immediately.
• What cuties!

BRAISED SHORT RIBS - ANNE BURRELL

Steps:

• Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat.
• Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
• Preheat the oven to 375 degrees F.
• While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste.
• When the short ribs are very brown on all sides, remove them from the pan.
• Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables.
• Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes.
• Scrape the crud and let it reform.
• Scrape the crud again and add the tomato paste.
• Brown the tomato paste for 4 to 5 minutes.
• Add the wine and scrape the bottom of the pan.
• Lower the heat if things start to burn. Reduce the mixture by half.
• Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat.
• Add the thyme bundle and bay leaves.
• Cover the pan and place in the preheated oven for 3 hours.
• Check periodically during the cooking process and add more water, if needed.
• Turn the ribs over halfway through the cooking time.
• Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart.
• Serve with the braising liquid.