Post by JJ Judkins on Mar 29, 2013 17:32:05 GMT -6
* Exported from MasterCook *
Braised Beef Short Ribs:Portobello's, Downtown Disney
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : BEEF: COPYCAT:
MAIN DISH: ONION:
PEPPER: RESTURAUNT\DINER
YAHOO RECIPE GROUPS:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless short ribs -- (12-ounce)
1 cup all-purpose flour
Freshly ground pepper and kosher salt to taste
Olive oil for browning meat
Braising liquid:
1 bottle dry red wine
2 cups chicken stock
2 cups diced onion
1 cup each -- diced: carrot and celery
1/4 cup sliced garlic
1. To brown meat, season generously with salt and pepper. Dredge in
flour, shaking off excess. Heat heavy skillet on medium to medium-high
and add enough oil to thinly cover bottom of pan. Brown meat well on
all sides, a total of 15-20 minutes. Set aside.
2. For braising liquid, season vegetables with salt and pepper. On
medium, cook vegetables and garlic in same skillet used for ribs,
adding more olive oil if needed, 10-15 minutes. Deglaze pan with wine.
Let cook to evaporate alcohol. Add stock and reduce mixture volume by
half.
3. Heat oven to 300F. Put ribs and juices in roasting pan. The beef
should fit with a bit of space between ribs. Add braising liquid.
Cover pan. Place in oven 3-4 hours, checking liquid level
periodically.
4. Strain braising liquid; discard solids. Skim fat from liquid. Pour
into pan. Cook on medium-high until liquid becomes sauce consistency.
Liquid should be thick, rich and coat back of a spoon.
Recipe note: Whisk in butter to finish sauce, if desired. Serve ribs
with polenta.
S(--IMPORTED TO MASTERCOOK BY JJ--):
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Per Serving (excluding unknown items): 160 Calories; 1g Fat (3.2% calories from fat); 5g Protein; 31g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1081mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0