Best 5 Jar Retaurant Pot Roast Using Boneless Short Ribs Recipes
Indulge in the delectable flavors of a classic comfort food with a modern twist: Jar Restaurant Pot Roast using Boneless Short Ribs. This culinary masterpiece combines the rich, savory taste of beef with tender vegetables, all slow-cooked to perfection in a sealed jar. Experience the magic as the aromas fill your kitchen, creating an inviting ambiance that will tantalize your taste buds.
This recipe collection features three variations of the Jar Restaurant Pot Roast using Boneless Short Ribs, each offering a unique flavor profile to suit your preferences. The first recipe stays true to the classic beef pot roast, showcasing the natural flavors of the meat and vegetables. The second variation introduces a zesty kick with the addition of chipotle peppers, creating a smoky and slightly spicy dish. And for those who love a tangy twist, the third recipe incorporates a tangy barbecue sauce, adding a sweet and savory dimension to the pot roast.
Whichever recipe you choose, you're guaranteed a tender, fall-off-the-bone pot roast that melts in your mouth. The boneless short ribs provide a rich, beefy flavor, while the vegetables absorb the delicious juices, creating a symphony of flavors in every bite. Serve this dish over creamy mashed potatoes or hearty rice for a complete and satisfying meal.
So, gather your ingredients, prepare your jars, and embark on a culinary journey that will leave you craving for more. Let the slow cooker do the work, and enjoy the unforgettable taste of Jar Restaurant Pot Roast using Boneless Short Ribs, a dish that will warm your heart and fill your belly with pure comfort.
BEEF SHORT RIBS
Provided by Ina Garten
Yield 6 servings
Number Of Ingredients 16
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.
SIX HOUR BRAISED SHORT RIBS, POT ROAST STYLE
Perfect for a busy day. Just add it to your slow cooker and dinner's ready when you get home.Source: Unknown
Provided by Lynnda Cloutier
Categories Ribs
Time 6h20m
Number Of Ingredients 14
Steps:
- 1. preheat an electric skillet to 400° and heat the oil. Brown the ribs on all sides and remove from pan to a plate to reserve. Add the celery, onion, carrot and garlic to the pan and caramelized lightly. Add the tomato paste, salt and pepper and cook, stirring slowly for three more minutes
- 2. Stir in the flour so there are no lumps, then add the broth, thyme, Bay leaf and the seared short ribs, reduce the heat to 200° and cover. Simmer for three hours and turn the ribs over. Cover and cook for another two hours. Add the pearl onions and simmer for one hour longer. Serves six
JAR POT ROAST RECIPE
The most talked-about dish in Los Angeles right now isn't some daring fusion of distant ethnic cuisines. It isn't a whimsical, gravity-defying construction. It doesn't involve foie gras or truffles or any other expensive ingredients. It is served at Jar, Mark Peel and Suzanne Tracht's new restaurant, and it is pot roast.After decades of menus based on quick-cooking sautes and grills, chefs and diners are rediscovering the pleasures of slow food. The braise is back.It is one of the hallmarks at Jar, which opened five months ago near the Beverly Center. "We wanted to focus on meats but be different than the steakhouses, so we decided to focus on braises," Tracht says. "We were sitting around talking one day and Mark just said 'pot roast,' and we knew it was right."Anybody can make a great New York steak taste good or foie gras. But to take a tough piece of meat and make it delicious is a little bit of a challenge."Of course, they're not the only ones embracing what was once considered the homeliest of cooking techniques. A couple of blocks away at Lucques, chef Suzanne Goin is going through braised short ribs like nobody's business. She says she sometimes serves 50 orders a night, which means cooking more than 100 pounds every day."I don't know what's going on with the short ribs," Goin says. "Part of it is that everyone's talking about it, so, of course, everyone wants it. And there's also the comfort food thing. They were really hot over the holidays because everyone was bringing their family in--short ribs are something Grandpa will eat. Food lovers love them, but so do people who think squab might be too exotic."At its most fundamental, braising refers to the long, slow cooking of meats in a covered pan with some liquid. Usually, only the toughest cuts are used, because the tougher cuts have more flavor."There's an inverse ratio between tenderness and flavor," says Peel. "A tenderloin is very tender but it has no flavor. A brisket has great flavor, but you wouldn't want to eat it rare. Braising develops rich flavors and tenderness you can never get from the so-called best cuts of meat."What makes meat tough is connective tissue, which develops in muscles that get a lot of exercise. Connective tissue is a protein, but it cooks differently than normal muscle. When raw or rare, it is stringy. But when it is cooked to a higher temperature with moisture present, it melts, making meat juicy and flavorful.The common butcher's advice is that the cuts that are closest to the ground are the ones that are best for braising. That means shanks, bellies, short ribs (which come from the end of the rib cage near the belly), brisket (the belly) and similar pieces. On menus today you'll find braises made from everything from duck legs to pork bellies.Though pot roast is classically made from a cut from the shoulder--pot, chuck, blade or seven-bone roast--at Jar they use short ribs, though a special restaurant variation that has removed the thick pad of meat from the bones."I talked to our meat supplier and told him I wanted to do pot roast, but that I wanted it to be a little different," Tracht says. "He said he had the perfect thing, that he'd been trying to sell it to chefs but without any luck. They call it a denuded short rib, and it is the big piece of meat on top of the short rib with the bones taken off and everything cleaned up. That's the tenderest piece of braising meat I've ever seen."Not only are the cuts of meat used in the Jar and Lucques braises similar, but many of the important points of technique are too. Both chefs emphasize the importance of browning the meat well before you add any liquid."One key is get a really, really good sear," says Goin. At Lucques, the short ribs are browned in heavy black cast-iron pans placed over the highest heat. "Most people don't have the right pans or don't use a high enough heat. When I'm cooking with my mom, that's the biggest mistake she makes. I'm always saying, 'Mom, you didn't get the pan hot enough.'"Once the meat is browned, put it in a braising pan. At home, it's best to use a Dutch oven or other cast-iron pot with a close-fitting lid to seal in the moisture. On the other hand, at both restaurants they braise in "hotel pans"--flimsy aluminum boxes that are covered with aluminum foil (at Lucques, they first use a tight seal of oven-proof plastic wrap, but that can result in some nasty steam burns if you're not careful when you unwrap it). What's important is to use a pan that will neatly hold the meat. If the pan is too much bigger than the cut you're using, the meat will be swimming in liquid and won't be as fully flavored.There will be a lot of good browned bits that have stuck to the bottom of the searing pan, and you'll want to make sure to include those. Pour off the leftover fat and deglaze the pan. Usually this is done with a liquid--wine or stock--but at Lucques they add diced carrots, celery and onions and the moisture released when they cook does just as good a job.Which liquid you'll add to the braise is critical. It can be as basic as water, or as complex as you want to make it. At Lucques, Goin uses a combination of balsamic vinegar, reduced Port and red wine along with veal stock. At Jar, it's simply Sherry and chicken stock. This is what makes the dishes so different: Lucques' short ribs come in a sauce that is dark purple, intensely flavored and thick while Jar's is tan, clear and light in texture.At Lucques, the liquid is added to the level of the top of the meat. At Jar it only comes three-quarters of the way. "That way you get a nice brown crust on top," says Tracht. "When that comes out of the oven, we have to put an armed guard around it or everyone will be picking at it."There is no hard and fast rule for how long a braise needs to cook. The only way you can tell is by touch. At first, the meat will tighten up and feel hard and dry, then it will begin to relax. When a braise is done, you can stick a meat fork in it with almost no resistance."It's like when they made Kickapoo Joy Juice in 'Li'l Abner,'" says Peel. "When someone asked how they knew it was done, they'd say, 'When you feel in your heart that it's done, it's done.'"When the meat is done, let it cool in the cooking liquid. This can be done either before or after the liquid has been strained of any cooking vegetables and it helps ensure a really moist, tender dish.Finally, make sure that the cooking liquid is well skimmed of fat. Because these tough cuts also contain a lot of marbling, they can render an astonishing amount of fat. This will make the sauce unpleasant and heavy. At home, the easiest way to remove it is to chill the liquid separate from the meat. The fat will solidify on top and you can skim it off with a slotted spoon.All this can be done well in advance. Braises actually improve with cooling and reheating. Which is one of the reasons restaurants are now so fond of them."They're a great pickup dish," says Tracht. "All the work is done at the beginning, all you have to do is reheat it and put it on the plate. When people order them, it really takes a lot of pressure off the saute and grill stations."Back in the days of nonworking moms, this was one of the braise's chief selling points at home too. A stew could be started in the morning and then left by itself while other household chores were taken care of. With everyone working--and longer and longer hours--we now go to restaurants to eat that kind of food.Of course, there are other reasons to braise in your own kitchen--things that might be more appreciated by the modern home cook. First, of course, they're economical--tough cuts are usually the cheapest. (Though not always; osso buco has skyrocketed in price. Tracht says she once complained to her meat man that she remembered paying only $2.50 a pound for veal shanks and he responded, "Yeah, and I remember walking to elementary school.")Braises smell great, too, filling a room with a sense of home. In fact, that may be the key factor in their renaissance.Says Tracht, "The biggest comment we get from people is, 'That's even better than my mom's.'"
Provided by Russ Parsons
Categories MAINS
Time 4h30m
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees.
- Season the roast liberally with salt and pepper. Brown the meat in the oil in a large roasting pan over medium-high heat, about 4 minutes a side.
- Remove the pan from the heat and place the roast on a platter. Add the Sherry to the pan. Return the pan to medium-high heat and reduce the Sherry to 1 1/2 cups, about 30 minutes.
- Combine the carrots, onion, celery and leeks with the garlic and lay them in the bottom of the roasting pan. Set the roast on top. Add the bay leaf and the chicken stock; the liquid should cover 3/4 of the meat.
- Cover the roast with foil, sealing it around the pan, and cook in the oven until the meat is very tender, 3 hours.
- When the meat is done, remove it from the oven and let it cool in the braising liquid 30 minutes.
- Remove the meat to a warm platter, strain the cooking liquid and discard the vegetables. Skim the fat from the liquid. Reduce the liquid in a large skillet over medium heat to about 3 1/2 cups, 30 to 40 minutes. Reheat the roast and the liquid before serving.
BRAISED BONELESS SHORT RIBS
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
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
JAR RETAURANT - POT ROAST USING BONELESS SHORT RIBS
Chef Suzanne Tracht, whose restaurant Jar has received myriad honors since opening in 2001, has become nationally known for her pot roast.The beef is an unusual cut: a denuded short rib, which is a big piece of short rib with the bones and exterior fat removed. It can be ordered from a butcher; alternatively, Costco sells boneless short ribs sliced into portions. Serving options: Serve with Caramelized Onions, Roasted carrots, Horseradish Cream. Ingredients & recipes noted below. From the WSJ http://online.wsj.com/article/SB123819733281561707.html?mod=slideshow_overlay_mod#articleTabs%3Darticle Allow more time if you are using some of her serving suggestions. These can be done while the meat is cooking. Enjoy.
Provided by Chicagoland Chef du
Categories Meat
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 33
Steps:
- Set rack to the lower third of the oven. Preheat oven to 375 degrees.
- Dry beef with paper towels, season with salt and pepper.
- Set a Dutch oven on high heat until it is very hot; add oil and heat until just smoking. Sear beef until it is a deep, rich brown, about 3 to 5 minutes a side.
- Remove beef from pot; discard all but a teaspoon of fat.
- Add sherry to pot and reduce by half, about 4 minutes, while scraping up flavorful brown bits with a wooden spoon.
- Put all vegetables into pot and cook until slightly soft, about 5 minutes. Add bay leaf and beef, with any accumulated juices, then pour on chicken stock until the beef is three-quarters covered.
- Cover pot with tin foil or a tight-fitting lid and place in oven.
- Check after 15 minutes to make sure liquid is simmering lightly; adjust heat as needed.
- Continue cooking for a total of three hours. Allow the meat to cool in the liquid. When cool, degrease, either by using a degreasing pitcher or by chilling in the refrigerator and removing most of the hardened fat from the surface of the liquid.
- To serve, place a colander over a large bowl. Remove meat from liquid. Strain the liquid, pressing down on vegetables to remove all the juice. Discard vegetables.
- Return the meat to the liquid and reheat. Cut meat into portions and place each in a pasta dish; spoon a generous portion of the braising liquid around the beef. Top with a spoonful of caramelized onions and a roasted carrot. Sprinkle with parsley.
- Serving options: Serve with Caramelized Onions, Roasted carrots, Horseradish Cream. Recipes noted below.
- Caramelized Onions (Yield: 8 servings - Active Time: 12 minutes).
- Heat a fry pan until very hot; add oil, then the onions. Sprinkle with salt and pepper, and, using tongs, toss occasionally. Cook for about 10 minutes until onions are golden brown and very soft. If onions begin to burn, add 2 to 3 tablespoons of water, reduce heat and continue cooking.
- Roasted Carrots (Yield: 8 servings - Active Time: 2 minutes - Cooking Time: 10 minutes).
- Preheat oven to 425 degrees. Heat a fry pan until very hot; add oil, then the carrots. Add thyme, salt and pepper. Agitate the pan to allow the carrots to brown slightly on all sides, about 2 minutes. Move pan to oven and roast for about 20 minutes, until carrots are tender.
- Creamy Horseradish Sauce (Yield: 8 servings - Active Time: 5 minutes).
- In a large bowl, whisk together all ingredients. Taste; add more fresh and prepared horseradish, lemon and Tabasco to taste. Refrigerate.
Tips:
- Choose the right cut of meat: Boneless short ribs are a great option for pot roast because they are flavorful and tender. Other good choices include chuck roast, rump roast, or brisket.
- Brown the meat before braising: Browning the meat adds flavor and color to the pot roast. Be sure to brown the meat in a hot skillet over medium-high heat until it is browned on all sides.
- Use a good braising liquid: The braising liquid is what gives the pot roast its flavor, so it's important to use a good one. Some good options include beef broth, red wine, or a combination of both.
- Add vegetables and herbs: Vegetables and herbs add flavor and nutrition to the pot roast. Some good options include carrots, celery, onions, garlic, rosemary, and thyme.
- Cook the pot roast low and slow: Pot roast is a dish that benefits from low and slow cooking. Cook the pot roast for at least 2 hours, or until the meat is tender and fall-apart.
Conclusion:
Jar Restaurant Pot Roast Using Boneless Short Ribs is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The boneless short ribs are braised in a flavorful liquid until they are tender and fall-apart. The pot roast is then served with mashed potatoes, vegetables, and a gravy made from the braising liquid. This dish is sure to please everyone at the table.
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