Port-Braised Short Ribs
Port-Braised Short Ribs

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

Port-Braised Short Ribs is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Port-Braised Short Ribs is something which I have loved my entire life.

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. Take the time to properly brown the meat, as this builds flavor for.

To begin with this particular 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 can achieve it.

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

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. Port-braised Short Ribs with Ginger and Star Anise. This is a fabulous recipe from Sunset Magazine, with a few changes of my own.

Steps 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. Add salt and pepper to taste. Port-braised Short Ribs with Ginger and Star Anise.

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