Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, port-braised short ribs. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Set the short ribs aside and saute the vegetables in the same pot. Pour in the port wine, broth, and tomato paste. Stir to combine then toss in the herbs.
Port-Braised Short Ribs is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Port-Braised Short Ribs is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have port-braised short ribs using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Port-Braised Short Ribs:
- Make ready 26 Beef Short Ribs
- Prepare Vegetable Oil
- Make ready AP Flour
- Take Salt/Black Pepper
- Make ready 4 c Mirepoix (3 yellow onions, 4 carrots, 4 celery stalks)
- Take Truffle infused EVOO
- Prepare 3 Shallots, minced
- Prepare 1 bottle Port
- Prepare 2 qt Beef Stock
- Prepare 2 c Madeira wine
- Take 4 Fresh Thyme, sprigs
- Get to taste Salt/ Black Pepper
- Get 1 Tbsp Butter
Seriously, my fiancé is hyper-critical and he was raving about it for days after. Transfer the ribs to a platter and repeat with the remaining short ribs. Prepare short ribs: Pat beef dry. These short ribs take on the rich, earthy flavor of porcini mushrooms, offset by the sweetness of a port wine braise. [Photograph: Jennifer Olvera] Some things are simply worth time and effort.
Instructions to make Port-Braised Short Ribs:
- Preheat oven to 250°F. - Preheat a large dutch oven with vegetable oil, Enough to coat the pan. Toss the short ribs into the salt and black pepper mix. Shake off excess flour
- Place short ribs into hot pan, fat sides first, and carmelize all sides. Remove from pan.
- Add the mirepoix, and drizzle in the truffle olive oil. Stir and brown. About 8 minutes.
- Add shallots. Cook 3 minutes.
- Deglaze pan with port, add beef stock, and add the short ribs. Simmer for 10 minutes.
- Add madeira, fresh thyme, and season with salt and pepper to taste. Cover and put it in an oven at 250°F for 4 hrs.
- Remove cover, and ladle 3 oz of the braise sauce into a sauce pan. Turn it to high, and reduce. 2 - 3 minutes. Swirl in 1 T of butter. Spoon over short ribs when plating.
Slow-braised short ribs are one of those things. Take the time to properly brown the meat, as this builds flavor for the sauce. Sear beef and sauté vegetables in a skillet, add the liquid, bring to simmer then tip it all into a slow cooker. I don't flour the ribs it actually hinders the meat browning and developing its flavor to the fullest. This also lets you degrease the dish fully since short ribs can release alot of grease.
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