Here is the recipe for Princess Cruise Line’s Braised Beef Short ribs.

Ingredients:

Braised Beef Short Ribs

•8 lb. beef short ribs
•3 ½ oz. mushrooms
•2 oz. garlic cloves, halved
•3 ½ oz. leeks, sliced
•4 onions, sliced
•2 stalks celery, sliced
•1 ½ oz. thyme
•1 ½ oz. rosemary
•2 bay leaves
•6 c. beef stock
•Salt and pepper
•2 T. vegetable oil
•3 c. red wine
•½ c. kalamata olives, pitted
•½ c. roasted red pepper strips

Shiitake Glaze

•1 T. olive oil
•1 lb. shiitake mushrooms, sliced
•1 lb. white onions, sliced
•1 oz. sherry vinegar
•¼ c. brown sugar
•1 ½ c. chicken stock
•1 ½ c. veal or beef stock

Method of Preparations for Braised Beef Short Ribs:

Place short ribs in a large container with lid.

Mix together mushrooms, garlic, leeks, onions, celery, thyme, rosemary and bay leaves. Combine the beef stock with the vegetable mixture. Add to container with short ribs. Make sure everything is evenly mixed and marinate for one day in the refrigerator.

Remove the short ribs from the marinade (reserve marinade) and season with salt and pepper. Add vegetable oil to a large, heavy skillet. Sear short ribs in the skillet over medium high heat. Meanwhile, strain reserved marinade through the sieve and reserve liquid.

Remove the seared short ribs from the skillet. Add the vegetables that were strained from the marinade into the skillet to brown for several minutes. Add the red wine to the skillet. Pour reserved marinade liquid into the pan and bring to the boil. Skim the surface. Reduce heat and return the short ribs to the pan. Cover and simmer until tender, about 1 ½ hours.

Remove short ribs from the skillet and keep warm. Measure 2 c. of the sauce from the skillet and place in a separate saucepan. Add olives and bring to the boil. Add red pepper strips.

Method of Preparations for Shiitake Glaze:

Add 1 T. olive oil to a heavy bottomed saucepan. Add mushrooms and brown over medium heat. Remove the mushrooms from the pan and set aside. Add onions to the pan and cook until browned and caramelized.

Add sherry vinegar and brown sugar. Return mushrooms to pan and add the chicken and veal stock. Continue to cook until sauce is reduced to desired consistency.

To serve:

Place short ribs on serving plate. Spoon shiitake glaze over the ribs and garnish with the olive/red pepper sauce.

Braised Beef Short Ribs Recipe is a post from: TasteForCooking

Ingredients

* 6 beef short ribs, trimmed of fat – (the butcher cut about 8 ribs in total just for a little extra)
* Kosher salt and freshly ground black pepper
* 1/4 cup olive oil
* 1 cup chopped onion (1 onion)
* 4 cups diced celery (close to 6 large stalks)
* 3 carrots, peeled and large-diced
* 1 small fennel, fronds, stems, and core removed, diced (large pieces are fine)
* 1 leek, cleaned and diced (large pieces are fine), white part only (don’t use the green leafy part)
* 5 garlic cloves, finely chopped
* 1 (750-ml) bottle dry red wine (we used a Pinot Noir from France)
* 7 cups beef stock (we used a low sodium organic brand)
* 2 tablespoons brown sugar
Variation: Fresh rosemary and thyme sprigs can be added but we did not use them.

Directions

Preheat the oven to 400 degrees. Place the short ribs on a sheet pan, season with salt and pepper, and roast for 20 minutes. Remove from the oven. Reduce the oven temperature to 350 degrees for the next phase of the recipe.

While the ribs are in the oven heat the olive oil in a large Dutch Oven and add the onion, celery, carrots, fennel, and leek and cook over medium-low heat for 15-20 minutes, stirring occasionally. Add the garlic and cook for another 4 minutes. You can then pour the wine over the vegetables, bring to a boil, and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper.

Place the roasted ribs on top of the vegetables in the Dutch oven and add the beef stock and brown sugar then stir. Bring to a simmer over high heat. Once it simmers for 10 minutes – cover the Dutch oven and bake for 2 hours at 350 degrees or until the meat is tender.

Once it has been 2 hours – carefully remove the short ribs from the pot and set aside. Skim the excess fat from the top of the liquid in the dutch oven. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Once reduced put the ribs back into the pot and heat for at least 5 minutes or until the beef gets to a warm temperature. Serve with the vegetables, sauce and we also served this with a Jasmine Rice and asparagus.

We also made a quick video of our cooking process in case you wanted to see it ! Beef Short Ribs

Braised Beef Short Ribs is a post from: TasteForCooking