Red-Wine-Braised Short Ribs

Red-Wine-Braised Short Ribs

Friday, December 22, 2023

 October 2011 Issue
BY JENNY ROSENSTRACH AND ANDY WARD

4.2 ***** (2976 Ratings)

• ACTIVE TIME

  25 minutes

• TOTAL TIME

  3 hours 35 minutes

This braised short ribs recipe has fans. “This has been my go-to recipe for short ribs for as long as I can remember,” says one commenter, “it never fails.” It’s an ideal dish for entertaining since short ribs are even better when allowed to rest overnight to reheat the following day.

The cooking method is simple, building flavor with each step: Start by heading to a butcher and ask them to cut bone-in short ribs (which have more flavor than boneless short ribs) into 2" pieces. Using a Dutch oven, sear them in batches until cooked on all sides. When you pour off the fat, take care not to lose the browned bits stuck to the bottom of the pan, which will add even more flavor. Next, sauté some aromatic vegetables in the residual drippings, then toast the tomato paste and flour, which will add a depth of flavor and viscosity to the braise. After deglazing with the red wine (scrape up those browned bits so they dissolve), you’ll simmer the meat on the stovetop for a bit before tucking in lots of garlic and fresh herbs, dousing the whole thing with beef broth, and sliding the braise into the oven.

The long cook time transforms the braising liquid into a rich sauce and the short ribs into fall-off-the-bone tender chunks. Transfer the meat to a platter and strain the sauce, skimming the fat that rises to the top. Serve with mashed potatoes, creamy polenta, plush Parker House rolls, or wide ribbons of pasta, so none of that sauce goes to waste.

6 servings

5

lb. bone-in beef short ribs, cut crosswise into 2" pieces

Kosher salt and freshly ground black pepper

3

Tbsp. vegetable oil

3

medium yellow onions, chopped

3

medium carrots, peeled, chopped

2

celery stalks, chopped

3

Tbsp. all-purpose flour

1

Tbsp. tomato paste

1

750-ml bottle dry red wine (preferably Cabernet Sauvignon)

10

sprigs flat-leaf parsley

8

sprigs freesh thyme

4

sprigs fresh oregano

2

sprigs fresh rosemary

2

fresh or dried bay leaves

1

head of garlic, halved crosswise

4

cups low-sodium beef stock

Preparation

1. Step 1

   Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.

   Step 2

   Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2–3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

   Step 3

   Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over. 

2. https://www.bonappetit.com/recipe/red-wine-braised-short-ribs
   
   Editor’s note: This recipe was first printed in our October 2011 issue; head this way for more of our favorite comfort foods →

Nutrition Per Serving

One serving contains: Calories (kcal) 566.1 %Calories from Fat 53.5 Fat (g) 33.8 Saturated Fat (g) 11.8 Cholesterol (mg) 131.8 Carbohydrates (g) 13.5 Dietary Fiber (g) 2.7 Total Sugars (g) 7.2 Net Carbs (g) 10.8 Protein (g) 48.2 Sodium (mg) 136.5

Nanu's Ghee Goat Curry

Nanu's Ghee Goat Curry

Thursday, December 14, 2023

 Ingredients:

For Marinade

• Chopped Goat Meat
• Full fat regular yogurt - one cup
• Tbsp of ginger/garlic paste
• 1/2 tsp. turmeric
• 1/2 tsp. red chilli powder
• 1/2 tsp. of roasted and ground cumin powder
• Fresh ground black pepper
• Salt

Mix every thing and marinade for 2 hours

For curry masala

• Sliced onion - big one
• Chopped Tomatoes
• Badi Elachi, chotti elachi, bay leaf, cinnamon stick
• Ghee
• Turmeric
• Chilli powder
• Ground coriander Powder
• Hot water
• Dry chilli

While the mutton is marinating, brown the onion in ghee until it is caramelized. Scoop out the onion leaving behind the ghee. Set it aside.

In the same ghee in which the onion was browned, add more ghee. When hot add the Khara masala. After few minutes, add the marinaded mutton. Cook until a film of ghee appear in the top and the mutton is no longer pink.

Now add the browned onion, rest of the masala. Mix well and cook for 15 minutes. Add chopped tomatoes. Cook for 5 minutes. Now add hot water and throw in the red dry chili if using. Pressure cook for 10 minutes. Turn off the stove and let it cook for 15 minutes more - leave the lid on.

Check mutton for doneness, if not done, cook on low flame for bit more. Before serving, add two tbsp of Kewra water. 

Tingmo Recipe - Bong Eats Recipe

Tingmo Recipe - Bong Eats Recipe

Saturday, January 15, 2022

• 250 g Maida (flour) 
• 5 g Salt 
• 10 g Sugar 
• 3 g Dry instant yeast 
• 145 g Warm water 
• 2 tbsp Vegetable oil (for greasing)

 

Tingmo or ting momo is one of those breads that is extremely satisfying to get right. The distinguishing feature of this steamed dumpling is its layered appearance. Once properly proofed and steamed, all the layers of the bun seem to open up like a flower. In this recipe, we show you how to knead, roll, and shape the dough in order to get a perfect tingmo.

A note on the yeast: Yeast will need to be used depending on its type. Check the box/packaging to determine whether yours is an ‘instant’ yeast, ‘active dry’ yeast, or ‘fresh’ yeast. Instant yeast doesn’t need to be separately activated. It can be mixed directly into the flour and kneaded along with the other ingredients. Active dry yeast and fresh yeast need to be activated before they can be added to the flour. To do that, disperse the yeast in lukewarm water (in this case, about 145 g) along with the sugar (10 g). Cover and set aside for about 15 minutes, at the end of which, if your yeast is active, the mixture should take on a frothy appearance. Add this mixture to the flour and proceed as instructed.

METHOD

1. In a mixing bowl, combine the flour, salt, sugar, yeast, and water. See the note above to correctly activate your yeast. Once the ingredients have come together, transfer the dough to the work surface.
2. Knead the dough for 15 minutes, repeatedly folding the dough over itself to develop gluten. Round the dough by tucking all the edges at the bottom and return it to the mixing bowl, now greased with oil, to prevent the dough from sticking.
3. Cover and proof the dough in a warm place for 1 hour, until the dough doubles in size.
4. Dust the work surface with flour and transfer the dough to it. Flatten the dough into a rectangle with your palms. Using a rolling pin, roll the dough into a thin sheet, 40 cm by 45 cm in dimensions, maintaining its rectangular shape as much as possible.
5. Apply oil on the sheet and fold its longer side into thirds.
6. Use a knife to divide the folded dough into four equal parts. Divide each quarter further into 6 long strips.
7. Stack the strips in pairs of threes such that you now have four sets of strips.
8. Form the tingmo as shown in the video and place it on a greased steaming dish.
9. Once all the tingmos have been formed, cover the dish and allow them to proof for another 30 minutes before setting them over boiling water to steam.
10. These buns take no longer than 10 to 12 minutes to cook perfectly. Do not over-steam or the bread might become rubbery.
11. Serve immediately they are still warm.

Parwal - Three ways

Parwal - Three ways

Monday, August 30, 2021

Parwal  Patal bhaja / bengali style - 

1. Cut it oblong in 2 pieces - 
2. smear a little bit if haldi and salt and deep fry it - eat with dal chawal 

Spicy 🔥 UP style 

1. Cut it into rounds like chips - also cut some potatoes - - 
2. heat oil in iron kadahi - 
3. give tadka of panchpuran - or whatever - 
4. fry onion - 
5.  add ground spices and then add Parwal and pots and cook on slow fire- you have to make it a little oily and spicy - to be eaten with paratha - 

Simple curry with pototaoes - this is also UP style - 

1. Cut Parwal oblong into 2 or 4 pieces - 
2. Cut potataoes  likewise 
3. heat oil - add jeera, Pisa dhania , sabut kalimirch and laung - 
4.  fry the masala and add the cut sabji 
5. pressure cook it and then simmer it on slow fire- for some time -
   you can keep the shorba thick or watery - Don't use TOMATOES

Bhang Ki Chutney

Bhang Ki Chutney

Tuesday, October 13, 2020

 Bhang ki Chutney

Hemp-seed Chutney

1/4 C bhang seeds (hemp seeds)
2-3 fresh hot red or green chillies, I used both (or use dried ones or red chilli powder)
coriander and mint leaves, chopped (1/2 C or to taste)
juice of half a lime (or a souring agent of your choice)
salt

Roast bhang seeds in an iron skillet till they crackle and pop. Pick . Place all your ingredients on the sill-batta, including the seeds that might have popped all around. Grind into a chutney using water as required.

Bhang Ki Chutney

Bhang Ki Chutney

Friday, January 11, 2019

The chutney is made by roasting the seeds of the hemp plant, crushing it and then preparing a thick paste with onions, coriander leaves, green chillies and a dash of lime. The chutney had an earthy taste, and I was told that this was a food for cold climates as it heated up the body.

कुल समय

• 10 मिनट

सामाग्री

•  भांग के बीज – 50 ग्राम
•  हरी मिर्च – 1
• नींबू का रस – 4  छोटे चम्मच
• हरा धनिया (कटा हुआ) – 3 छोटे चम्मच
• हरा पुदीना (कटा हुआ ) – 3 छोटे चम्मच
• नमक – 1/2 छोटा चम्मच

साबुत मसाले

• साबुत लाल मिर्च – 2
• जीरा – 1/2 छोटा चम्मच

ऐसे बनाएं

• सबसे पहले पैन में भांग के बीज को भून कर अलग रख ले |
• अब साबुत लाल मिर्च और जीरा भी भून ले |
•  भुने हुए भांग , लाल मिर्च , जीरे को पीस ले |
•  अब इसमें पुदीना , धनिया , हरी मिर्च मिला पीसे |
• पीस जाने के बाद इसमें नमक और नींबू का रस मिलाए 

https://www.uttarakhandfoods.com/

Chaach - Pahadi Buttermilk for meal

Chaach - Pahadi Buttermilk for meal

INGREDIENTS

1. Butter Milk
2. Garlic 
3. Green Chilli and/or red chilli powder
4. Salt
5. Oil 
6. Jimbu

PREPARATION

1. Add paste of salt, garlic and mirch to the buttermilk. 
2. Mix well
3. Heat ghee, add Jimboo
4. Add the tarka wo the buttermilk

• Serve with rice, palak or any mixed sabji

Alu Ka Gutka - Pahadi Alu

Alu Ka Gutka - Pahadi Alu

INGREDIENTS

1. Red Potatos
2. Mustard Oil
3. Jimboo
4. Sabut Lal Mirch
5. Mirch Powder
6. Salt

PREPARATION

1. Boil potatoes and cute into small pieces
2. Heat mustard oil and add all the spices making sure not to burn 
3. Add cut potatoe and mix well. 
4. Serve with Poori, Halwa and Chai
5. Can be served with Chai as well

Kookla - Pahadi Pasta

Kookla - Pahadi Pasta

INGREDIENTS

1. Atta - Wheat Flour 
2. Water
3. Oil for tarka

Masala Mix

1. Jimbu
2. Thoya
3. Sabut Lal Mirch
4. Salt 
5. Red Mirch Powder 
6. Little Haldi Powder

PREPARATION

Making Kookla Pasta

1. Make dough like for roti
2. Boil water
3. Use the Sev machine to drop the Kookla pasta in water
4. If the kookla is too long, then cut it in shorter pieces
5. Add oil and salt
6. Boil until al dante
7. Drain but do not add cold water\

Cooking Kookla

1.  Heat oil
2. Add the Masala Mix. Make sure it does not burn. If it starts burning, take the pan off the heat
3. Immediately add pasta
4. Cook only for 2-3 minutes
5. Serve with Chai

Bhoomla - Pahadi Fried Rice

Bhoomla - Pahadi Fried Rice

Friday, April 23, 2004

Best made with day old rice