Port-Braised Short Ribs
Port-Braised Short Ribs

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, port-braised short ribs. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

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.

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

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

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

Port-braised Short Ribs with Ginger and Star Anise. 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 everything else. 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. These short ribs take on the rich, earthy flavor of porcini mushrooms, offset by the sweetness of a port wine braise. [Photograph: Jennifer Olvera].

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.

Some things are simply worth time and effort. Slow-braised short ribs are one of those things. Take the time to properly brown the meat, as this builds flavor for. 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. In the past, short ribs have been a favorite meal of mine for another reason, besides their incredibly rich taste: they are inexpensive.

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