**Indulge in a Symphony of Flavors: Prune and Almond Braised Short Ribs and More Delectable Recipes**
Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more. Discover the delectable Prune and Almond Braised Short Ribs, a dish that masterfully blends sweet and savory flavors, creating a harmonious balance that will delight your palate. Succulent short ribs are braised in a rich sauce infused with the natural sweetness of prunes and the nutty essence of almonds, resulting in a fall-off-the-bone tenderness and an explosion of flavors with every bite.
But that's not all! This article presents a treasure trove of additional recipes that will elevate your culinary repertoire. From the aromatic and flavorful Slow Cooker Beef Ragu to the quick and easy One Pot Lemon Garlic Butter Chicken, each recipe offers a unique taste experience. Dive into the comforting goodness of the Creamy Tomato Basil Chicken Pasta or relish the classic flavors of the Baked Feta Pasta with Cherry Tomatoes.
Whether you're a seasoned cook seeking inspiration or a novice eager to explore new flavors, this article has something for everyone. Let your taste buds embark on an adventure as you create dishes that are not only delicious but also visually stunning. So, gather your ingredients, ignite your culinary passion, and prepare to savor the exquisite flavors that await you.
BRAISED SHORT RIBS
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.
3-INGREDIENT SWEET AND SAVORY SHORT RIBS
Tangy teriyaki and sweet prune juice are all you need to make flavorful, succulent short ribs.
Provided by Molly Baz
Categories 3-Ingredient Recipes Beef Sauce Beef Rib Quick & Easy Dinner
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Season ribs with salt and pepper. Heat oil in a Dutch oven or large ovenproof pot over medium-high. Working in batches if necessary, sear ribs until browned on all sides, 8-10 minutes. Transfer ribs to a plate.
- Drain fat from pot. Add prune juice, teriyaki sauce, and 1 1/2 cups water. Bring to a simmer and return ribs to pot. Cover pot, transfer to oven, and braise until beef is very tender and falling off the bone, 2-3 hours.
- Transfer ribs to a platter. Bring liquid in pot to a boil on stovetop. Cook, uncovered, until liquid is reduced to a glaze, 12-15 minutes. Season with salt and pepper; pour over ribs.
SHORT RIBS WITH RED WINE AND PRUNE
Make and share this Short Ribs With Red Wine and Prune recipe from Food.com.
Provided by Brookelynne26
Categories Meat
Time 9h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Sprinkle the ribs with salt and pepper to taste. Roll the ribs in the flour and shake off the excess.
- In a large skillet, heat the oil over medium heat and cook th ribs in batches, until browned on all sides. Transfer the ribs to the slow cooker.
- Add the onions, carrot, and celery to the skillet and cook, stirring often, until golden, about 15 minutes. Stir in the garlic and herbs and cook for a minute longer. Add the wine and cook, scraping the bottom for the browned bits, until the wine comes to a boil. Stir in the tomato paste, prunes, and broth. Pour over the ribs in the slow cooker.
- Cover and cook on low for 8 to 10 hours, or until the ribs are tender and the meat is coming away from the bones. Skim the fat from the surface of the liquid and stir in the mustard. Discard the bay leaves. Taste for seasoning and sprinkle with chopped fresh parsley.
Nutrition Facts : Calories 142.5, Fat 7.3, SaturatedFat 1.1, Sodium 558.2, Carbohydrate 11.4, Fiber 1.6, Sugar 3.1, Protein 3
GUINNESS-BRAISED BONELESS SHORT RIBS WITH PRUNES
From Cook's Illustrated magazine, Feb 09. Serve with egg noodles, mashed potatoes or roasted potatoes.
Provided by DrGaellon
Categories Stew
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 15
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 until fragrant, 30-60 seconds. Turn heat up to medium-high, add Guinness, and simmer, scraping up fond from sides and bottom. Add beef broth, carrots, prunes, 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 1009.3, Fat 75.6, SaturatedFat 31.8, Cholesterol 150.9, Sodium 663.1, Carbohydrate 25.5, Fiber 2.3, Sugar 5.3, Protein 31.9
Tips:
- Choose high-quality short ribs: Look for short ribs that are well-marbled and have a good amount of meat on them. Avoid short ribs that are too fatty or bony.
- Brown the short ribs before braising: Browning the short ribs gives them a nice caramelized flavor and helps to develop their natural juices. To brown the short ribs, heat a large pot or Dutch oven over medium-high heat. Add the short ribs and cook, turning occasionally, until they are browned on all sides.
- Use a good quality braising liquid: The braising liquid is what gives the short ribs their flavor, so it's important to use a good quality one. A good braising liquid will typically include some combination of broth, wine, and vegetables.
- Braise the short ribs for a long time: Short ribs need to be cooked for a long time in order to become tender. The ideal cooking time will vary depending on the size and thickness of the short ribs, but a good rule of thumb is to braise them for at least 2 hours.
- Skim the fat from the braising liquid: After the short ribs are done braising, you may notice a layer of fat on the surface of the braising liquid. This fat can be skimmed off and discarded using a spoon or a fat separator.
Conclusion:
Prune and almond braised short ribs are a delicious and easy-to-make dish that is perfect for a special occasion. The short ribs are braised in a flavorful liquid made with prunes, almonds, and red wine, and they are served with a creamy polenta. This dish is sure to impress your guests, and it is also a great way to use up leftover prunes and almonds.
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