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Back to Braised Short Ribs with Sunchokes and Lacinada Kale All Reviews for Braised Short Ribs with Sunchokes and Lacinada Kale - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 6027_101510_short_ribs.jpg
Ingredients Ingredient Checklist 1/2 cup vegetable oil, such as safflower 5 pounds boneless short ribs or boneless chuck flap 1 medium onion, coarsely chopped 1 medium carrot, coarsely chopped 1 head garlic, halved crosswise 2 dried bay leaves 4 sprigs fresh thyme 1 teaspoon black peppercorns 1 (750 ml) bottle red wine, such as Cabernet or Merlot 2 cups port wine 6 cups store-bought low-sodium beef stock Mashed Sunchokes Braised Lacinada Kale
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 6027_101510_short_ribs.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
6027_101510_short_ribs.jpg
6027_101510_short_ribs.jpg
Ingredients
Ingredients
- 1/2 cup vegetable oil, such as safflower 5 pounds boneless short ribs or boneless chuck flap 1 medium onion, coarsely chopped 1 medium carrot, coarsely chopped 1 head garlic, halved crosswise 2 dried bay leaves 4 sprigs fresh thyme 1 teaspoon black peppercorns 1 (750 ml) bottle red wine, such as Cabernet or Merlot 2 cups port wine 6 cups store-bought low-sodium beef stock Mashed Sunchokes Braised Lacinada Kale
Directions
Preheat oven to 350 degrees.
Heat vegetable oil in a large Dutch oven over high heat. Add short ribs and cook, turning, until browned on all sides. Remove from Dutch oven and transfer to a plate.
Add onion, carrot, garlic, bay leaf, thyme, and peppercorns to Dutch oven; reduce heat and cook, stirring, until vegetables are soft, about 10 minutes. Add wine and port; return short ribs to pot and cook for 10 minutes. Add beef stock to cover meat; cover Dutch oven and transfer to oven until short ribs are fork tender, about 3 hours.
Transfer short ribs to an 8-by-8-by-3-inch-deep casserole dish; strain braising liquid over short ribs; discard solids and refrigerate for at least 3 hours and up to overnight.
Remove short ribs from liquid (which should be set like jelly) and trim off any fat. Cut each into equal-sized pieces.
Transfer braising liquid to a large skillet and heat over medium-high heat until reduced by one-third. Return cut meat to liquid and cook, until heated through, about 15 minutes.
Divide sunchokes evenly between 4 large shallow serving bowls. Place a few pieced of meat on top of sunchokes; top with kale. Spoon over liquid and serve immediately.
Reviews
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Braised Short Ribs with Sunchokes and Lacinada Kale
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Braised Short Ribs with Sunchokes and Lacinada Kale
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
