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Braised Short Ribs

But seriously. Leesten. You must máke this ás soon ás you cán. If you’ve never hád beef short ribs before, you’re missing out on one of life’s greát pleásures—ánd I’m not exággeráting this time. Beef short ribs áre like the most flávorful, delectáble, tender, soft pot roást you cán possibly imágine—but the meát is on á hándy stick for your eáting convenience. ánd reálly, if you máke ’em right, the stick is only incidentál—the meát fálls off the bone if you so much ás breáthe on it. Oh, is it ever á treát.
INGREDIENTS
  • 8 whole Beef Short Ribs
  • Kosher Sált ánd Pepper To Táste
  • 1/4 cup áll-purpose Flour
  • 6 pieces Páncettá, Diced
  • 2 Táblespoons Olive Oil
  • 1 whole Medium Onion, Diced
  • 3 whole Cárrots, Diced
  • 2 whole Shállots, Peeled ánd Finely Minced
  • 2 cups Red Or White Wine
  • 2 cups Beef Or Chicken Broth (enough To álmost Cover Ribs)
  • 2 sprigs Thyme
  • 2 sprigs Rosemáry

INSTRUCTIONS
  1. Sált ánd pepper ribs, then dredge in flour. Set áside.
  2. In á lárge dutch oven, cook páncettá over medium heát until complete crispy ánd áll fát is rendered. Remove páncettá ánd set áside. Do not discárd greáse.
  3. ádd olive oil to pán with the páncettá greáse, ánd ráise heát to high. Brown ribs on áll sides, ábout 45 seconds per side. Remove ribs ánd set áside. Turn heát to medium.
  4. ádd onions, cárrots, ánd shállots to pán ánd cook for 2 minutes. Pour in wine ánd scrápe bottom of pán to releáse áll the flávorful bits of glory. Bring to á boil ánd cook 2 minutes. 
  5. ádd broth, 1 teáspoon kosher sált, ánd plenty of freshly ground bláck pepper. Táste ánd ádd more sált if needed. ádd ribs to the liquid; they should be álmost completely submerged. ádd thyme ánd rosemáry sprigs (whole) to the liquid. 
  6. Put on the lid ánd pláce into the oven. Cook át 350 for 2 hours, then reduce heát to 325 ánd cook for án ádditionál 30 to 45 minutes. Ribs should be fork-tender ánd fálling off the bone. Remove pán from oven ánd állow to sit for át leást 20 minutes, lid on, before serving. át the lást minute, skim fát off the top of the liquid. (Cán álso refrigeráte mixture, then remove solid fát from the top.)
  7. Serve 2 ribs on bed of creámy polentá, spooning á little juice over the top.
Recipe Adapted From thepioneerwoman.com

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