Port-Braised Short Ribs
Port-Braised Short Ribs

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, port-braised short ribs. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Port-Braised Short Ribs is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Port-Braised Short Ribs is something that I’ve loved my whole life. They are fine and they look wonderful.

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. Slow-braised short ribs are one of those things.

To begin with this particular recipe, we must first prepare a few ingredients. You can have port-braised short ribs using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Port-Braised Short Ribs:
  1. Get 26 Beef Short Ribs
  2. Make ready Vegetable Oil
  3. Take AP Flour
  4. Get Salt/Black Pepper
  5. Prepare 4 c Mirepoix (3 yellow onions, 4 carrots, 4 celery stalks)
  6. Make ready Truffle infused EVOO
  7. Prepare 3 Shallots, minced
  8. Take 1 bottle Port
  9. Take 2 qt Beef Stock
  10. Take 2 c Madeira wine
  11. Make ready 4 Fresh Thyme, sprigs
  12. Get to taste Salt/ Black Pepper
  13. Prepare 1 Tbsp Butter

Add salt and pepper to taste. Port-braised Short Ribs with Ginger and Star Anise. Braise these short ribs with Port wine and … Dr Pepper! Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle.

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.

They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness. Season ribs with salt and pepper to coat, and brown meat in batches on all sides until golden brown. 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.

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