Port-Braised Short Ribs
Port-Braised Short Ribs

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, port-braised short ribs. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Port-Braised Short Ribs is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Port-Braised Short Ribs is something that I’ve loved my whole life. They are nice and they look fantastic.

Add the bay leaves, tarragon, and chicken stock and return the short ribs to the pan together with any accumulated juices. Braised short ribs are definitely a little more indulgent then what I would have time to whip up on a crazy weeknight between dance class and improv and Well these braised short ribs are ideal for the Dutch oven because it allows you to get that beautiful sear, lots of tasty fonds (those browned stuck. Add salt and pepper to taste.

To get started with this recipe, we must prepare a few components. 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:
  1. Take 26 Beef Short Ribs
  2. Prepare Vegetable Oil
  3. Take AP Flour
  4. Take Salt/Black Pepper
  5. Make ready 4 c Mirepoix (3 yellow onions, 4 carrots, 4 celery stalks)
  6. Prepare Truffle infused EVOO
  7. Get 3 Shallots, minced
  8. Get 1 bottle Port
  9. Take 2 qt Beef Stock
  10. Take 2 c Madeira wine
  11. Take 4 Fresh Thyme, sprigs
  12. Take to taste Salt/ Black Pepper
  13. Prepare 1 Tbsp Butter

Slow-braised short ribs are one of those things. Add wine, port, sugar, cranberries, thyme, bay leaf, and peppercorns. 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.

Instructions to make Port-Braised Short Ribs:
  1. 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
  2. Place short ribs into hot pan, fat sides first, and carmelize all sides. Remove from pan.
  3. Add the mirepoix, and drizzle in the truffle olive oil. Stir and brown. About 8 minutes.
  4. Add shallots. Cook 3 minutes.
  5. Deglaze pan with port, add beef stock, and add the short ribs. Simmer for 10 minutes.
  6. 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.
  7. 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.

Port-braised Short Ribs with Ginger and Star Anise. This is a fabulous recipe from Sunset Magazine, with a few changes of my own. Rinse ribs and pat dry; trim off and discard excess fat. Season ribs with salt and pepper to coat, and brown meat in batches on all sides until golden brown. Beef short ribs are like the most flavorful, delectable, tender, soft pot roast you can possibly imagine—and the meat is on a handy stick for your eating convenience.

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