Port-Braised Short Ribs
Port-Braised Short Ribs

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, port-braised short ribs. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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

Short ribs braised in red wine or beer are great, but how about port for a change? Port is starting to make a comeback in bars and restaurants in America, so cooking with port just seems like a logical next step. These Red Wine-Braised Short Ribs are even better when they're allowed to sit overnight.

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

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

Slow-braised short ribs are one of those things. Take the time to properly brown the meat, as this builds flavor for. 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. Braised short ribs can be fatty and chewy.

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.

We set out to create a reliable recipe that produces tender ribs and flavorful-but not greasy-sauce. Braised short ribs can be fatty and chewy. 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. Add wine, port, sugar, cranberries, thyme, bay leaf, and peppercorns. Short ribs are the quintessential caveman cut, straight out of Fred Flinstone's larder, with their hunks of rich meat on the bone, looking primal and carnivore-ready.

So that is going to wrap this up with this special food port-braised short ribs recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!