Short Ribs with Barbeque and Maple Glaze and Onion Rings

Short Ribs with Barbeque and Maple Glaze and Onion Rings | 4 Comments
From Beer Battered Onion Rings , Aired on Mon 3/23
Chef Jeff Henderson,
Instructions

Red Wine Braised Short Ribs Ingredients

·      2 pounds bone-in short ribs

·      6 cups beef broth

·      1 cup red wine

·      ¼ cup plus two tablespoons olive oil

·      2 celery ribs, chopped

·      1 carrot, chopped

·      1 onion, diced

·      1 bay leaf

·      1 sprig of thyme

·      2 tablespoons barbeque sauce

·      Butcher’s twine

Method

-      Season short ribs with salt and pepper

-      In a skillet, heat 2 tablespoons of olive oil, and sauté onions, carrots and celery

-      Season vegetables with salt, pepper and Cajun seasoning

-      Add olive oil-butter blend to skillet

-      Deglaze skillet with red wine

-      Add 2 cups of beef broth to skillet

-      Add herb bundle of thyme, bay leaf and sage to skillet

-      Add barbeque sauce to skillet

-      In a Dutch oven, heat ¼ cup of olive oil, and sear short ribs on each side

-      Once meat is browned, add ingredients from skillet to pot

-      Add remaining broth to Dutch oven, and turn heat to low

-      Let simmer until meat is cooked, about 2 hours

-      Brush cooked meat with maple barbeque glaze

-      Serve garnished with parsley

Onion Rings Ingredients

·      3 cups vegetable oil

·      1 cup flour

·      ¾ cup buttermilk

·      ½ cup beer

·      1 onion, cut into rings

·      1 egg

Method

-      Whisk flour, salt, pepper, egg, beer and buttermilk together in a bowl

-      Drop onion rings in batter, and coat

-      Heat oil in a heavy bottomed pot to 375 degrees, and fry until golden brown, about 4 to 7 minutes

Maple Glaze Ingredients

·      3 tablespoons maple syrup

·      1 tablespoon barbeque sauce

·      Cajun seasoning

Method

-      Whisk ingredients together in a bowl until combined

Ingredients
  • 2 pounds bone-in short ribs
  • 6 cups beef broth
  • 1 cup red wine
  • ¼ cup plus two tablespoons olive oil
  • 2 celery ribs, chopped
  • 1 carrot, chopped
  • 1 onion, diced
  • 1 bay leaf
  • 1 sprig of thyme
  • 2 tablespoons barbeque sauce
  • Butcher’s twine
  • 3 cups vegetable oil
  • 1 cup flour
  • ¾ cup buttermilk
  • ½ cup beer
  • 1 onion, cut into rings
  • 1 egg
  • 3 tablespoons maple syrup
  • 1 tablespoon barbeque sauce
  • Cajun seasoning

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