My Madeira Braised Short Ribs (Stop Using Red Wine, Try This)
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Recipe Overview
Overview
This Madeira Braised Short Ribs recipe is a delightful twist on a classic dish, showcasing the rich flavors of beef paired with the unique sweetness of Madeira wine. The process begins with marinating the beef short ribs overnight, allowing the flavors to penetrate deeply into the meat. The use of high-quality Dexter beef ensures a tender and flavorful outcome, making this dish a true standout.
The technique of searing the meat before braising is essential, as it creates a beautiful caramelized crust that enhances the overall flavor. The addition of pancetta not only adds richness but also complements the Madeira wine beautifully. As the ribs braise, the kitchen fills with an irresistible aroma, promising a comforting and satisfying meal.
After several hours of slow cooking, the short ribs emerge tender and succulent, ready to be served with a luscious sauce made from the braising liquid. This dish is perfect for family gatherings or special occasions, offering a hearty and elegant dining experience. Pair it with creamy mashed potatoes or a fresh green salad for a complete meal that will impress your guests.
Recipe Details
Steps & Tips
Marinate the beef short ribs with carrots, onions, garlic, bay leaf, thyme, and Madera wine.
Tip: Use parchment paper to minimize evaporation when braising.
Add bay leaf, thyme, carrots, and juniper berries to the bottom of the dish.
Place the marinated short ribs into the dish, packing them tightly.
Cover the dish with parchment paper and a lid, then refrigerate overnight.
Prepare beef stock to use in the braising process.
Tip: Don't make your stock too strong, as the beef will infuse it with flavor during cooking.
Take the meat out of the marinade and discard the garnish.
Filter the marinade juice through a sieve to keep the aromatics.
Pat the meat dry to remove excess moisture.
Season the meat with salt and black pepper on all sides.
Roll the meat in flour to help thicken the sauce.
Tip: Sear meat properly to avoid a boiled effect; it should be colored on all sides.
Sear the meat in a pan without oil, using pork fat instead.
Remove the fat and clean the pan after searing the meat.
Tip: Clean the pan after searing to avoid burnt flavors in your dish.
Sauté fresh garnish in butter until softened.
Add the filtered marinade juices to the pan and reduce by half.
Add warmed stock to the pan until it barely covers the meat.
Cover with parchment paper and a lid, then braise in the oven at 170°C for 2.5 to 3 hours.
Take the meat out of the oven and place it on a tray.
Pour the cooking juices into a bowl and filter to remove fat.
Gather shallots, mushrooms, butter, Madera, and stock for the sauce.
Tip: Dilute the sauce with clean stock to balance the flavor.
Sauté shallots and mushrooms in butter until slightly colored.
Add the filtered cooking juices and reduce the sauce over high heat.
Tip: Taste and adjust seasoning before serving to ensure the best flavor.
Add a dash of fresh Madera and adjust seasoning before serving.
Plate the meat and pour the sauce over before serving.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using Madeira wine instead of red wine adds a unique flavor profile to the dish.
- •Marinating the beef overnight enhances its tenderness and flavor.
- •Searing the meat before braising helps develop a rich, caramelized crust.
- •The use of pancetta adds depth and richness to the braising liquid.
- •Braising at a lower temperature for a longer time results in more tender meat.
