How To Cook BRAISED SHORT RIBS WITH GRAVY RECIPE
BRAISED SHORT RIBS WITH GRAVY RECIPE - Short ribs commonly known in the United Kingdom as thin ribs or Jacob's Ladder are a popular cut of beef. Beef short ribs are larger and usually more tender and meatier than their pork counterpart, pork spare ribs. Short ribs are cut from the rib and plate primal and a small corner of the square-cut chuck.
BRAISED SHORT RIBS WITH GRAVY RECIPE
Ingredients
- 6 Tbsp. olive oil
- 3 1/2 lbs. beef short ribs
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tubs Knorr Homestyle Stock - Beef
- 5 cups water
- 2 tsp. fresh thyme
- 2 bay leaves
- 4 large carrots, cut into chunks
- 2 tsp. cornstarch
- 1 package (8 oz.) cipollini onions, peeled
DIRECTIONS
- Preheat oven to 325°.
- Heat 2 tablespoons olive oil in large skillet over medium-high heat and brown short ribs on all sides. Remove short ribs to plate. Deglaze pan with a little water, then add to large heavy-duty oven-proof pot with lid.
- Heat remaining 1 tablespoon olive oil in another skillet over low heat and cook onion and garlic to caramelize. Stir into pot with deglazing liquid. Stir in Knorr Homestyle Stock - Beef and water. Bring to a boil over high heat. Stir in ribs, thyme and bay leaves. Cover tightly with aluminum foil, then cover with pot lid. Bake covered 2 hours. Add carrots and bake until ribs and carrots are tender, about 30 minutes.
- Meanwhile, brown cipollini onions in remaining 2 tablespoons olive oil over medium heat in another skillet; set aside.
- Remove ribs to serving dish and keep warm; skim fat from stock. Whisk in cornstarch blended with 1/4 cup water. Bring stock to a boil and continue boiling over medium heat until slightly thickened, about 5 minutes. Pour gravy over ribs to serve. Garnish with caramelized cipollini onions and, if desired, additional fresh thyme.
Additional Information About BRAISED SHORT RIBS WITH GRAVY RECIPE
A full slab of short ribs is typically about 10 inches square, ranges from 3-5 inches thick, and contains three or four ribs, intercostal muscles and tendon, and a layer of boneless meat and fat which is thick on one end of the slab and thin on the other. There are numerous ways to butcher short ribs. The ribs can be separated and cut into short lengths typically about 2 inches long, called an "English cut" "flanken cut" across the bones typically about 1/2 inch thick or cut into boneless steaks. However, these boneless steaks are not to be confused with "boneless country-style short ribs," a cut recently introduced in the United States as a cheaper alternative to rib steak, which are not ribs but cut from the chuck eye roll.
In Korea, short lengths of rib are often further butchered by butterflying or using an accordion cut to unfurl the meat into a long ribbon trailing from the bone, or the meat can be removed from the bone entirely and cut into thin (1/4-1/8 inch thick) slices.
Short ribs may be long-cooked, as in pot-au-feu, a classic of French cuisine, or rapidly seared or grilled, as in Korean cuisine, in which short ribs called galbi are marinated and grilled over charcoal. Long-cooking thinner, shorter cuts are also a Korean favorite. A specific type from Hawaii is known as Maui-style ribs. Flanken is a traditional Eastern European Jewish dish, and the origin of that name for short ribs cut across the bone. Flanken are boiled in broth with onions and other seasonings, until the meat is very tender and the broth is rich, and served with grated horseradish. Other popular preparations are barbecue and braising. A highly regarded recent method is to cook them sous-vide for up to 72 hours.
Short ribs may be long-cooked, as in pot-au-feu, a classic of French cuisine, or rapidly seared or grilled, as in Korean cuisine, in which short ribs called galbi are marinated and grilled over charcoal. Long-cooking thinner, shorter cuts are also a Korean favorite. A specific type from Hawaii is known as Maui-style ribs. Flanken is a traditional Eastern European Jewish dish, and the origin of that name for short ribs cut across the bone. Flanken are boiled in broth with onions and other seasonings, until the meat is very tender and the broth is rich, and served with grated horseradish. Other popular preparations are barbecue and braising. A highly regarded recent method is to cook them sous-vide for up to 72 hours.