Madeira Braised Short Ribs
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Recipe Overview
Overview
This Madeira Braised Short Ribs recipe is a delightful twist on a classic French dish. The use of high-quality Dexter beef short ribs ensures a rich, beefy flavor that pairs beautifully with the sweet and nutty notes of Madeira wine. The marinating process, which takes place overnight, allows the flavors to penetrate deeply into the meat, resulting in a tender and flavorful dish.
The preparation involves a few key techniques, such as searing the meat to develop a beautiful crust and creating a homemade stock that enhances the overall flavor profile. The addition of aromatics like garlic, thyme, and bay leaves during the braising process infuses the dish with a wonderful aroma and taste.
As the ribs braise, the sauce thickens and becomes intensely flavored, making it perfect for drizzling over creamy mashed potatoes or a side of roasted vegetables. This dish is not only a feast for the senses but also a comforting meal that is sure to impress your guests. Whether it’s a special occasion or a cozy night in, these Madeira Braised Short Ribs are a must-try.
Recipe Details
Steps & Tips
Marinate the beef short ribs with carrots, onions, garlic, bay leaf, thyme, and fat.
Tip: Use parchment paper to minimize evaporation when braising.
Add bay leaf, thyme, carrots, and juniper berries to the bottom of the dish.
Add the marinated meat to the dish.
Cover the dish with plastic wrap and refrigerate overnight.
Prepare beef stock while the meat is marinating.
Tip: Don't make the stock too intense, as the beef will further infuse the stock with flavor.
Take the meat out of the marinade and discard the garnish.
Filter the juice from the marinade through a sieve.
Pat the meat dry to avoid excess moisture.
Season the meat with salt and pepper.
Tip: Sear the meat properly to avoid a boiled effect and ensure a nice color.
Roll the meat in flour to help thicken the sauce.
Sear the meat in pork fat until colored on all sides.
Tip: Clean the pan after searing to remove burnt bits that can affect the flavor.
Remove excess fat from the pan after searing.
Add fresh garnish to the pan and sweat in butter.
Add the filtered marinade juices to the pan and reduce by half.
Add warmed stock to the pan with the meat.
Cover with parchment paper and cook in the oven at 170°C for 2.5 to 3 hours.
Check the liquid levels every hour and add more stock if necessary.
Tip: Dilute the sauce with extra stock to balance the flavor.
Take the meat out of the oven and place it on a tray.
Pour the cooking juices into a bowl and filter.
In a pan, sweat shallots and mushrooms in butter, then add the filtered juices.
Tip: Always taste and check the seasoning before serving.
Reduce the sauce until it reaches a semi-syrupy consistency.
Serve the meat on a plate and pour the sauce over it.
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 depth of flavor to the dish.
- •Marinating the beef overnight enhances its tenderness and flavor.
- •Searing the meat properly is crucial for developing rich flavors in braised dishes.
- •The use of pancetta adds an extra layer of flavor to the braising process.
