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How To make Savory Braised Short Ribs with Horseradish Sa
SHORT RIBS:
4 lb Beef Chuck Shrot Ribs *
10 1/2 oz Condensed Beef Broth
1 c Coarsely Chopped Onion
1 c Water
4 Whole Peppercorns
2 ts Worcestershire Sauce
1 Clove Garlic, Crushed
1/2 ts Dried Majorum Leaves
Horseradish Sauce 3 tb Unbleached Flour
1/2 c Water
GARNISHES:
Tomato Wedges Sprigs Parsley
HORSERADISH SAUCE:
1/4 c Sour Cream
1 tb Prepared Mustard
2 1/2 tb Prepared Horseradish
1/8 ts Salt
* Ribs should be cut into serving-size pieces. ~ ~:
~-- Trim any excess fat from short ribs. Brown short ribs well on all sides (about 30 minutes) in Dutch oven over medium heat. Pour off drippings. Add broth, onion, 1 c water, peppercorns, worchstershire sauce, garlic, bay leaf and marjoram. Bring to a boil; reduce heat, cover and cook slowly 2 to 2-1/2 hours or until tender, turning once. Meanwhile, prepare Horseradish Sauce. Place short ribs on serving platter and keep warm. Skim fat from cooking liquid. Combine flour with 1 /2 cup water, mixing until smooth; combine with cooking liquid, bring to a boil, stirring constantly, reduce heat and cook slowly 3 minutes. Strain, if necessary, and serve with short ribs. Garnish platter with tomato wedges and parsley. Serve Horseradish sauce with short ribs. HORSERADISH SAUCE: Combine sour cream, horseradish, mustard and salt in small bowl. Cover and refrigerate. -----
How To make Savory Braised Short Ribs with Horseradish Sa's Videos
Red Wine Braised Short Ribs
This is the type of dish that you tend to want to have seconds, thirds, and if you're a champ, maybe even a fourth round. I could have this for breakfast, I could have this for lunch, I could even have this for a late night munch! Sorry, I was feeling a little Dr. Seuss rhyme and couldn't help myself.... Anyways, this recipe is one of my all-time favorites and it always manifests itself in a few different ways, but it is perfect for the fall/winter and basically all year round if you're down for a hearty meal. Hopefully you enjoyed the recipe and be sure to let me know in the comments how you like to braise your meats! I'm always on the hunt for a good braise.
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INGREDIENTS:
2lbs boneless short ribs
1 whole white onion
1 clove garlic
3 bay leaves
1 tbsp corriander seeds
1 tbsp fennel seeds
1 sprig rosemary
1 cup red wine
3-4 cups beef stock
2 tbsp olive oil
salt and pepper
Red Wine Gravy:
2 tbsp all purpose flour
2-3 cups braising liquid
5-6 yukon gold potatoes
1 bunch of large asparagus
salt and pepper
How to Make Martha Stewart's Pot Roast | Martha's Cooking School | Martha Stewart
In this video, Martha Stewart shows you how to make pot roast with a recipe that makes eight servings — perfect for holiday entertaining. This is a sumptuous feast of chuck roast, supplemented by carrots, potatoes, and turnips.
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How to Make Martha Stewart's Pot Roast | Martha's Cooking School | Martha Stewart
Alton Brown's Holiday Standing Rib Roast
When it comes to the holidays, everyone has their favorite roast. For me, there can be only one: the standing beef rib roast. Here's how I do it.
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Braised Beef Short Ribs | Braised Beef Recipe
These braised short ribs were made from leftover Asian inspired smoked beef short ribs. The key to the braising liquid was the parsnips. As a matter of fact, I may never use carrots. The parsnips gave a depth of flavor that carrots just cant bring. Since the ribs were marinated in Korean flavors last week, I carried that over to this. I used ginger, and some Korean marinade in place of tomato paste. When I removed the ribs, I blended up the stock, which made a delicious gravy. This was better than I expected.
Short ribs (UK cut: Thin Rib) (Commonly known in UK as 'Jacob's Ladder' ) are a popular cut of beef. Beef short ribs are larger and usually more tender and meatier than their pork counterpart, pork spare ribs. Short ribs are cut from the rib and plate primals and a small corner of the square-cut chuck.[1]
A full slab of short ribs is typically about 10 inches square, ranges from 3-5 inches thick, and contains three or four ribs, intercostal muscles and tendon, and a layer of boneless meat and fat which is thick on one end of the slab and thin on the other. There are numerous ways to butcher short ribs. The ribs can be separated and cut into short lengths (typically about 2 inches long), called an English cut; flanken cut across the bones (typically about 1/2 inch thick); or cut into boneless steaks. However, these boneless steaks are not to be confused with boneless country-style short ribs, a cut recently introduced in the United States as a cheaper alternative to rib steak, which are not ribs but cut from the chuck eye roll.[1][2]
In Korea, short lengths of rib are often further butchered by butterflying (or using an accordion cut) to unfurl the meat into a long ribbon trailing from the bone, or the meat can be removed from the bone entirely and cut into thin (1/4-1/8 inch thick) slices.
Short ribs may be long-cooked, as in pot-au-feu, a classic of French cuisine, or rapidly seared or grilled, as in Korean cuisine, in which short ribs (called galbi) are marinated and grilled over charcoal. Long-cooking thinner, shorter cuts are also a Korean favorite. A specific type from Hawaii is known as Maui-style ribs. Flanken is a traditional Eastern European Jewish dish, and the origin of that name for short ribs cut across the bone. Flanken are boiled in broth with onions and other seasonings, until the meat is very tender and the broth is rich, and served with grated horseradish. Other popular preparations are barbecue and braising. A highly regarded recent method is to cook them sous-vide for up to 72 hours.
The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible
Horseradish cream sauce
Horseradish cream sauce