Beef short ribs with pumpkin, maple and paprika pureé. Serves 6 Beef short ribs 2.5 Kg Beef Short Ribs - Flaky Sea Salt & Fresh Black Pepper - Cooking Oil, for frying 2 Cups roughly chopped onion 2 Cups roughly chopped celery 2 Cups roughly chopped carrot 4 garlic cloves, roughly chopped 2 thyme sprigs 2 bay Leaves ¼ Cup tomato paste 2 Cups red wine 2 Cups chicken stock 2 cups beef stock Pumpkin, Maple and Paprika pureé 600gms Pumpkin, peeled and roughly chopped ¼ Cup cooking oil 1 tsp smoked paprika - flakey sea salt and fresh black pepper ¼ Cup maple syrup 1 Cup cream Fried chilli and orange breadcrumbs 4 Tbl canola oil or similar 1 Cup panko breadcrumbs 1 Finely grated zest and juice of 1 orange 2 red chilies – sliced super fine 2 Tbl Canola Oil ¼ Cup finely chopped flat-leaf parsley Pre heat your oven to 150 degrees. Place a large cast-iron skillet or similar over high heat. Season the slabs of beef ribs with liberal amounts of salt and pepper. Once the skillet is hot add a little cooking oil, and sear the beef ribs on both sides until dark and golden. Remove and place the slabs of ribs in a large roasting dish. Place the skillet back on the heat, and add a little more oil. Once up to heat again add the onion, celery, carrot and garlic. Cook these vegetables until they get plenty of color, then toss in the Thyme and Bay leaves, followed by the tomato paste, red wine and stocks. Bring up to the boil, scraping any crusty bits off the bottom of the skillet, then pour all over the beef ribs sitting in the roasting dish. Cover with tin foil, then place in the oven and cook for 3-4 hours, checking the ribs after 3 hours. The ribs are ready when the meat is soft and pulls off the bone easily. Remove from the oven, let the ribs cool in the stock completely before carefully removing and refrigerating. Heat up the cooking liquid in a saucepan, strain and discard the vegetables and solids. Refrigerate the stock until required. To make the pumpkin pureé, preheat your oven to 200deg. Place the pumpkin in a sized a bowl with the cooking oil and smoked paprika, then season with salt and pepper. Toss together. Tip the ingredients into a roasting dish and roast for 40 minutes, until the pumpkin is caramel in colour and softened through. Pour over the maple syrup, and cook for a further 5 minutes. Remove from the oven, and scrape the contents of the dish into a large saucepan. Place over medium-low heat, then add the cream. Simmer for 10 minutes or so, then use a stick blender to puree until silky smooth. If it’s a little dry or thick add a bit more cream or a little water. Taste and add more seasoning if necessary. Refrigerate until required. To make the fried chilli and orange breadcrumbs, place a medium-large frying pan over medium-low heat. Once hot add 2 tablespoons of oil, followed by the panko breadcrumbs, fine orange zest and juice. Toss and stir the breadcrumbs until they turn a lovely golden colour. Remove the pan immediately and spread out on a tray to stop the cooking. Place the pan over high heat. Add the remaining oil and, once hot, add the chili. Fry for 1-2 minutes, or until the chili begins to go golden brown around the edges. Remove with a slotted spoon and place the crispy fried chillies on kitchen paper to drain and let cool. Combine the fried chilli with the orange breadcrumbs and toss through the finely chopped parsley. Season and set aside Preheat your over to 165deg Place the short rib stock in a saucepan and place over medium heat. Bring up to the boil, then turn down to a simmer. Allow to reduce to sauce consistency. Take the slabs of ribs and, while cold, slice between the bones to create individual ribs. Place these in a roasting dish, pour over the reduced sauce, cover with tinfoil and place in the oven for 30 minutes, until the short ribs are hot through. Heat up the pumpkin pureé in a saucepan over low heat, stirring as you go, or microwave until hot. To serve, divvy up the puree onto warm plates, add a rib plus some of the sauce, then finish with a liberal sprinkle of fried orange and chili bread crumbs. A green salad or a simply cooked green vegetable would make a great bed partner. Eat now.
One pot spicy ramen...because there’s nothing better than a steaming bowl of ramen on a cold winter’s night!
Make the best homemade Short Rib Ragu recipe! Slowly braised in a Dutch oven in rich hearty sauce, the meat is fall-apart tender. I love serving with with pappardelle pasta to make it a perfect comforting meal for Sunday dinner.
Just a little conversational etiquette to make life with short friends a little easier.
French style slow braised short ribs in a tasty sauce! Pure comfort food!
Beef short ribs slowly braise until fall-apart tender with simple vegetables, fresh herbs, tomatoes, & red wine, creating a hearty, & boldly flavored ragu. Toss it into pappardelle or any pasta you love or serve it atop polenta or gnocchi. Slowly Braised Short Rib Ragu is the ultimate Italian comfort food meal! Check the Recipe Notes, below, for Oven-Braised, Slow Cooker & Instant Pot directions, as well as make-ahead & freezing instructions.
For nights when you’re craving Thai-style beef but don't feel like carry-out...simple and delish!
Beef short ribs slowly braise until fall-apart tender with simple vegetables, fresh herbs, tomatoes, & red wine, creating a hearty, & boldly flavored ragu. Toss it into pappardelle or any pasta you love or serve it atop polenta or gnocchi. Slowly Braised Short Rib Ragu is the ultimate Italian comfort food meal! Check the Recipe Notes, below, for Oven-Braised, Slow Cooker & Instant Pot directions, as well as make-ahead & freezing instructions.
French style slow braised short ribs in a tasty sauce! Pure comfort food!
These Red Wine Braised Short Ribs are seriously show-stopping comfort food! Beef short ribs slowly simmer in a red wine sauce infused with garlic & fresh herbs until they are completely fall-apart tender. Serve over creamy mashed potatoes, risotto, pasta, or polenta for a boldly flavored & super comforting meal! Stovetop braise as directed, refer to the Recipe Notes, below, for oven-braised, slow cooker & Instant Pot directions.
French style slow braised short ribs in a tasty sauce! Pure comfort food!
French style slow braised short ribs in a tasty sauce! Pure comfort food!
These beef short ribs inspired by the television show The Bear are braised in wine and cola and paired with a creamy risotto. It’s a perfect winter weekend project or an elegant comfort classic to share with friends and family.
Beef short ribs slowly braise until fall-apart tender with simple vegetables, fresh herbs, tomatoes, & red wine, creating a hearty, & boldly flavored ragu. Toss it into pappardelle or any pasta you love or serve it atop polenta or gnocchi. Slowly Braised Short Rib Ragu is the ultimate Italian comfort food meal! Check the Recipe Notes, below, for Oven-Braised, Slow Cooker & Instant Pot directions, as well as make-ahead & freezing instructions.
Classic beef short ribs, braised in red wine for hours until meltingly tender. Best served over creamy mashed potatoes, potato gnocchi, or buttered egg noodles. Adapted from Sunday Suppers at Lucques and Daniel (via Serious Eats)
Women all over the globe are trying to deal with the question how to style short hair for a while now. We happen to know how tiresome it may be that is why we suggest to your attention a selection of the best and trendiest ways to style your hair with the least of time and effort involved!
Need some dinner ideas? This week we made the most amazing beef bolognese, our favorite chicken noodle soup, and more great recipes!
They’re proving short hair is just as beautiful.
This Asian braised short ribs recipe is easy and delicious, requires little prep time and is perfect with roasted potatoes tossed in a chili lime dressing.
The slow-cooker yields tender, fall-off-the-bone short ribs swimming in a savory broth, made deeper and richer thanks to several glugs of Cabernet.
The simplest dinner to put together yet feels fancy, festive, and is so delicious!
You'll always look forward to lunch and dinner with these fall-off-the-bone short ribs recipes. This roundup has all the flavors you're looking for!
Falling-off the bone sous vide pork ribs ahve a sticky-sweet coating from your favorite BBQ sauce: a must-make, hands-off dinner recipe.
French style slow braised short ribs in a tasty sauce! Pure comfort food!
His accent makes it even better.
Red Wine Braised Short Ribs is the best recipe for tender fall apart bone-in beef short ribs slow cooked with gravy in a Dutch Oven. This is a perfect comfort meal you can make at home for your friends and family!
Recipe video above. Extremely hands off, foolproof way to cook beef ribs - slow cooked in the oven in a homemade BBQ Sauce braising liquid until the meat is fall apart and ridiculously juicy inside, and the outside is bronzed and sticky. BONUS: this all happens in one pan, it's 100% perfect for make ahead and freezing, and makes its own barbecue sauce (and it might be the best you ever have in your life because it's made with the rib juices!).
Just a little conversational etiquette to make life with short friends a little easier.
Classic beef short ribs, braised in red wine for hours until meltingly tender. Best served over creamy mashed potatoes, potato gnocchi, or buttered egg noodles. Adapted from Sunday Suppers at Lucques and Daniel (via Serious Eats)
Red Wine Braised Short Ribs is the best recipe for tender fall apart bone-in beef short ribs slow cooked with gravy in a Dutch Oven. This is a perfect comfort meal you can make at home for your friends and family!
Red Wine Braised Short Ribs is the best recipe for tender fall apart bone-in beef short ribs slow cooked with gravy in a Dutch Oven. This is a perfect comfort meal you can make at home for your friends and family!
The rich, sweet taste of maple pairs perfectly with the oak and vanilla notes of the bourbon.
are you trying to tell me something with your eyes? if you’re gonna do it, you better do it right or my heart won’t stop swelling [x] here, have my one contribution to the marichat may collab -- day...
The Dachshund also called Doxin Dog or short Doxen/Doxie is known for his famous short legs and long body. They were originally bred in Germany 300 years ago to hunt badgers which gave them their
The goal still remains. My Cookie Crew WILL be able to make at least 5 restaurant quality meals in their own kitchens! I believe in you. So, I’m adding to your recipe arsenal. Here’s how I use red wine to braise beef short ribs! Caught a sale on boneless, beef short ribs at one of...Continue Reading
Homemade Gnocchi! Start making your very best fresh Italian at home. Serve it for dinner with sauces and toppings and you've got a party!
