Braised Short Ribs with Potatoes and Apples "Risotto Style"

Braised Short Ribs with Potatoes and Apples "Risotto Style" might be just the main course you are searching for. Watching your figure? This gluten free recipe has 1242 calories, 37g of protein, and 99g of fat per serving. This recipe serves 6. A mixture of bay leaves, yukon gold potatoes, wine, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 45 minutes. It is a pricey recipe for fans of Mediterranean food.

Instructions

Pat the short ribs dry and place in a large bowl.

Ingredients you will need

Beef Short Ribs

Equipment you will use

Bowl

Sprinkle with 1/2 teaspoon salt. Cover and refrigerate 24 hours.

Ingredients you will need

Salt

Position a rack in the middle of the oven and preheat to 325°F.

Equipment you will use

Oven

In a heavy, large ovenproof pot over moderately high heat, heat 1/4 cup olive oil until smoking. Working in 2 batches (wipe the pan clean and add remaining 1/4 cup oil between batches), sear the ribs, turning with tongs, until golden brown on all sides, about 8 minutes per batch.

Ingredients you will need

Olive Oil

Ribs

Cooking Oil

Equipment you will use

Tongs

Frying Pan

Pot

Transfer the ribs to a large bowl. Do not clean the skillet.

Ingredients you will need

Ribs

Equipment you will use

Frying Pan

Bowl

Add the onions, garlic, carrots, celery, and apples to the pot. Over moderately high heat, sauté until the vegetables and apples start to soften, about 15 minutes.

Ingredients you will need

Vegetable

Carrot

Apple

Celery

Garlic

Onion

Equipment you will use

Pot

Add the wine and bring to a boil, scraping up any browned bits.

Ingredients you will need

Wine

Add the tomato purée and chicken stock then return the ribs, along with any accumulated juices, to the pot. Make sure the ribs are completely covered with liquid; add water or additional stock if necessary.

Ingredients you will need

Stock

Tomato

Water

Ribs

Equipment you will use

Pot

Sprinkle with the remaining 1/2 teaspoon salt and the pepper and stir in the bay leaves. Cover the pot, transfer it to the oven, and braise the ribs for 2 hours.

Ingredients you will need

Bay Leaves

Pepper

Ribs

Salt

Equipment you will use

Oven

Pot

Uncover the ribs and continue braising until the meat is tender and starting to fall off the bone, about 45 minutes. Gently remove the ribs from the pot and transfer to a large bowl.

Ingredients you will need

Bone

Meat

Ribs

Equipment you will use

Bowl

Pot

When the ribs are cool enough to handle, trim any excess fat and, if desired, remove meat from the bones.

Ingredients you will need

Meat

Ribs

Pour braising liquid through a fine-mesh sieve into a clean large pot, pressing on any solids. Discard the solids and skim any fat from the braising liquid.

Equipment you will use

Sieve

Pot

Place the braising liquid over high heat, cover, and bring to a boil. Lower the heat and simmer, uncovered, until slightly reduced, about 20 minutes. Return the ribs, along with any accumulated juices, to the pot and simmer until heated through, about 5 minutes. DO AHEAD: The short ribs can be prepared ahead and refrigerated, in the braising liquid, up to 2 days. Reheat the short ribs in their braising liquid in a large, heavy pot over moderately high heat.

Ingredients you will need

Beef Short Ribs

Ribs

Equipment you will use

Pot

Line a baking sheet with 2 layers of paper towels.

Equipment you will use

Baking Sheet

Paper Towels

In a medium saucepan over high heat, bring salted water to a boil (use about 1 tablespoon salt for every 4 quarts water).

Ingredients you will need

Water

Salt

Equipment you will use

Sauce Pan

Add the potatoes and apples and boil, uncovered, until just starting to get tender, about 3 minutes.

Ingredients you will need

Potato

Apple

Drain the potatoes and apples and transfer to the paper-towel-lined baking sheet to cool.

Ingredients you will need

Potato

Apple

Equipment you will use

Baking Sheet

In a small, heavy saucepan over moderate heat, heat 1 tablespoon butter until melted.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the onion and garlic and sauté until soft, about 5 minutes.

Ingredients you will need

Garlic

Onion

Add the wine and cook until evaporated, about 2 minutes.

Ingredients you will need

Wine

Add the potatoes, apples, and chicken stock and simmer, stirring constantly, until the liquid is absorbed and the mixture is creamy and slightly thickened, about 12 minutes.

Ingredients you will need

Chicken Stock

Potato

Apple

Remove the pot from the heat and stir in the cheese, the remaining tablespoon of butter, and lemon juice.

Ingredients you will need

Lemon Juice

Butter

Cheese

Equipment you will use

Pot

Sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Divide the apples and potatoes among 6 plates. Arrange 1 short rib on each plate then drizzle with braising liquid and serve immediately.

Ingredients you will need

Potato

Apple

Equipment

Ingredients

Servings:

whole dried bay leaves 0teaspoons

freshly ground black pepper 2kilograms

bone-in beef short ribs 3mediums

carrots, peeled and cut into large dice 3mediums

celery stalks, cut into large dice 473milliliters

dry red wine 118milliliters

crisp, dry white wine 4cloves

garlic, minced 2larges

Granny Smith apples, peeled, cored, and cut into small dice 1

Juice lemon 118milliliters

chicken stock or low-sodium chicken broth 118milliliters

olive oil 1medium

onion, cut into small dice 3mediums

onions, cut into large dice 118milliliters

ounces Parmesan cheese, finely grated (about 1teaspoons

fine sea salt 227grams

strained tomato purée 2Tbsps

unsalted butter 2larges

Yukon Gold potatoes, peeled and cut into small dice

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Miranda Lambert County Road Merlot Wine with a 4.4 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.