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Memory Foam Pillow with Comfort Velvet Cover China

Memory Foam Pillow with Comfort Velvet Cover China

I love short ribs.  They are versatile, rich, decadent, delicious and extremely cost effective.  I can rarely resist the very minimal price tag, and so have had to find a variety of ways to serve them.  This dish was so amazingly, mouthwateringly good that I’ll be making it, or a small variation on it, again in the very near future.  I prepared the marinade the night before serving, marinated overnight, and then popped these in the oven before I left for school in the morning.  It was such a load off to come home from a long day of studying and just have to boil some noodles, shred up the meat, and feast on 9 hours of slow-braised flavor.  This dish is comfort food at it’s finest.As you may notice, this is very similar to my Tomato and Wine Braised Beef Short Ribs with Creamy Polenta.  I included it on the page, though, because it really illustrates how a few small changes to some standard ingredients and techniques can create a dish with an entirely different feel, even if the flavors are very similar.Shredded Braised Beef Short Ribs with Egg NoodlesServes 2Shredded Braised Beef Short Ribs:5 beef short ribsKosher salt and freshly cracked black pepper1 tbs. dried thyme1 tbs. dried parsley1 tbs. canola oil3 cloves garlic, smashed2 cups red wine (I used a very bold burgandy)2 cups homemade chicken stock1 tbs. Worcestershire sauce1 tbs. red wine vinegar1 tbs. balsamic vinegar2 medium carrots, chopped2 medium onions, cut into wedges2 ribs of celery, chopped1/2 cup button mushrooms, slicedNon-stick cooking spraySeason beef short ribs with kosher salt, freshly cracked black pepper, dried thyme and dried parsley.  I let them sit in the refrigerator a few hours to help the flavors develop, but you could skip right to the next step if you’re pressed for time.  Heat the canola oil in a large skilled over high heat.  Sear the short ribs.  Spray a large casserole dish with non-stick spray and place the seared ribs into the casserole dish.  Add the garlic, wine, chicken stock, Worcestershire, red wine vinegar, and balsamic vinegar.  Cover the casserole and let marinate overnight.Preheat oven to 200º.  Place covered casserole in the oven and braise, turning once, 8 hours.  Add the chopped vegetables and braise an additional 1-2 hours until vegetables and tender and meat is separating from the bones.  Remove casserole from oven.  Now is a good time to start boiling the water for the egg noodles.Separate solids and liquids through a colander.  This makes it easier to pick out the beef bones.  If any meat remains attached to the bone, remove it.  Remember to save your bones for stock by letting them cool and them placing them in a zip lock in the freezer.   Add all ingredients to a large sauce pan and heat to a simmer over medium-high heat in order to reduce sauce by 1/2.  Meanwhile, shred the beef with two forks.  Taste the sauce for seasoning and adjust levels of vinegar, salt and pepper as necessary.Egg Noodles:Cook according to package directions.Serve shredded beef and vegetables over the egg noodles.  Ladle some sauce over top and enjoy.Tags: beef short ribs, braised beef short ribs, braised short ribs, egg noodles, short ribs, shredded beef, shredded beef short ribs, shredded short ribsFill in your details below or click an icon to log in: You are commenting using your WordPress.com account. ( Log Out / Change ) You are commenting using your Twitter account. ( Log Out / Change ) You are commenting using your Facebook account. ( Log Out / Change ) You are commenting using your Google+ account. ( Log Out / Change )Connecting to %s Notify me of new comments via email. Notify me of new posts via email. Enter your email address to subscribe to this blog and receive notifications of new posts by email.Join 24 other followers Except where otherwise noted, all recipes are cooked, created and photographed by me, kelseyincleveland.All material on this website is copyrighted.© kelseyincleveland







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