Diet Info on Braised Short Ribs - Nutrition | NoahStrength.com (2024)

This is my traditional recipe for delicious Korean braised beef short ribs (Galbi-jjim: 갈비찜)! Full recipe with photos, instructions, and details about ingredients: https://www.maangchi.com/recipe/galbi-jjim.
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(PP) Contains Product Placement. Yum yum Food Tubers! Jamie has an incredibly tasty beef rib recipe that’s the perfect comforting food to eat over the Christmas period. Slow cooked, fall off the bone beef coated in a sweet and sticky BBQ glaze and served with a crisp Winter Slaw in a delicious mayonnaise dressing. Go on, spoil yourselves, it’s Christmas!
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Find the recipe here: http://www.jamieoliver.com/recipes/beef-recipes/bbq-beef-short-ribs.
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This recipe is best for a romantic dinners. This Beef short ribs recipe is the most tender and delicious fall the bone beef you will ever have when you slow and braised them! It’s Low-carb and keto friendly! Laying on a bed of puréed cauliflower… #BeefShortRibs #Beef #keto.
ingredients.
[x] Beef short ribs.
[x] Beef broth.
[x] red wine.
[x] Tomato paste.
[x] Onion.
[x] Garlic.
[x] Salt.
[x] Black Pepper.
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SLOW COOKER SHORT RIB RAGU.
A few years ago I had this dish at a fancy Italian restaurant! And since then regular pasta sauce and spaghetti noodles doesn’t cut it for me. I serve this rich sauce over gnocchi, yes store bought. I still need to learn how to make homemade. I hope you try this meal, it’s worth the effort..
RECIPE:
INGREDIENTS:
2 Tbsp. cooking oil.
2 lbs. beef short ribs.
24 oz. jar spaghetti sauce (I use Rao’s tomato basil sauce).
1 white onion, diced.
1 Tbsp. garlic, minced.
1.5 tsp. dried basil.
1 tsp. dried oregano.
1/2 tsp salt.
1/4 tsp. pepper.
1/2 cup red wine (I like to use a red blend).
SLOW COOKER SIZE:
4-quart or larger.
INSTRUCTIONS:
Set a large skillet on the stove top and set to medium high heat. Add the cooking oil when the pan is hot. Brown the short ribs on all sides, no need to cook through..
Add the browned short ribs to the slow cooker..
Pour over the spaghetti sauce, add the onion, garlic, basil, oregano, salt, pepper and wine. Stir.
Cover and cook on LOW for 6-8 hours on low..
When the cooking time is done remove the short ribs, remove the meat from the bones. Discard the fatty pieces and bones. Before adding the meat back to the sauce. I like to degrease the sauce by laying paper towels over the grease and lifting quickly. Discard paper towels. Add the meat into the sauce and stir..
For serving I boiled a box of Gnocchi (dumplings) and then stirred them into the sauce. These stood up to the sauce very well and didn’t get soggy. We didn’t eat for over an hour after I added them to the sauce. I found the gnocchi on the top shelf above the dried pasta in the store. You can serve this sauce over any noodle as well. Top with parmesan cheese and enjoy.
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***RECIPE, SERVES 4***.
4 lb (2 kg) beef short ribs (about 10 — at least two meaty ones per person).
1 red onion.
2-3 carrots.
1-2 celery stalks.
1 tbsp (15 ml) tomato paste.
1 bottle (750 ml) dry white wine (anything cheap is fine, or use stock + 50-100 ml balsamic vinegar).
1 star anise (a lot of people don’t like this flavor — use with caution, or use another spice).
1 tsp coriander seeds.
oil.
salt.
pepper.
vinegar.
2-3 big potatoes for mash.
milk.
fresh rosemary.
frozen peas.
butter.
Put a little oil in a large lidded pot on moderate heat and slowly brown the short ribs on all sides. Do not let anything burn. If you’re doubling this recipe, brown the ribs in two batches. Take them them out, and throw in the roughly chopped onion, carrots and celery. Let the veggies brown for a minute, then stir in the tomato paste. Right before the tomato paste burns (it’ll happen in a minute), deglaze with the wine. Put in the anise, coriander, pepper and a big pinch of salt. Put the ribs back in, reduce the heat to a bare simmer, cover, and let cook until they’re as soft as you want them. I like them very soft, so I cook them for 8 hours..
Very carefully remove the delicate meat to a plate. Strain the braising liquid and discard the solids. Either de-fat the liquid with a gravy separator, or cool it down with some ice cubes and throw it in the fridge — you can easily lift the solidified fat out the next day. When the meat is cool enough to handle, remove the bones and gently scrape off any outer bits of connective tissue or fat you don’t want to eat. If you’re chilling your braising liquid, cover the meat and throw it in the fridge..
After you’ve de-fatted your braising liquid, reserve the fat and throw the liquid into a wide pan. Bring it to a boil and reduce it to a glaze — about a half hour. Stir it constantly and maybe reduce the heat toward the end to keep it from sticking and burning. Taste the glaze, and give it some more seasoning and maybe some vinegar to taste (it should taste too strong on its own). Reduce the heat to warm and carefully toss the meat in the glaze — don’t break the pieces up — then cover and let the meat re-heat. It can hold like that for hours — if the glaze dries out, just mix in some water..
While the sauce is reducing, peel, chunk up and boil your potatoes until easily pierced with a fork. Drain them off, put in a glug of milk, a big pinch of salt, and the reserved fat from the beef. Mash, stir and taste. Add more milk and salt until you like it. Chop up the fresh rosemary and stir it into the mash right before you eat..
Thaw some frozen peas and add butter and salt to taste. When you get everything on the plate, be sure to spoon some extra glaze over the beef.

Get ready for the best dinner ever with this recipe for braised beef short ribs & cauliflower mash..
**NOTE: at 3.57 I say ‘chicken broth’ instead of ‘beef broth’. Sorry about that!
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In depth article and show notes found here: https://www.stellaculinary.com/podcasts/video/restaurant-style-braised-beef-short-rib-recipe-with-full-reduction-glaze.
I remember the first time I tasted perfectly braised beef short ribs with a full reduction glaze. I was an apprentice at a French restaurant, and the sous chef threw me a piece of scrap sauced with a simple reduction made from the braising liquid. I was absolutely blown away. Coming from a family that cooked large beef ribs over a hot grill until charred and chewy, I never understood the incredible flavor and texture possible when a short rib recipe was combined with proper technique..
In it’s most basic form, braising consists of a tough cut of meat with a lot of connective tissue, combined with liquid, aromatic vegetables, and fresh herbs, and cooked in a low oven until tender..
The connective tissue responsible for the chewy texture of tough meat is collagen, which is a triple helix of gelatin. When moisture along with slow, steady heat are applied, the triple helix unravels into three individual gelatin strands, leaving gaps in the muscle tissue it used to bind together, giving the impression of tenderness..
Yet for the collagen to break down, the meat must reach an internal temperature of at least 155˚F/68˚C. Just for a reference point, this is well above the internal temperature of a medium steak (140˚F/60˚C), and well into the range in which protein fibers fully contract and coagulate, expelling most of their liquid, causing a dry texture and lack of flavor..
Enter the cold start and the low temperature braise, in which the short ribs are placed in a cold oven, and braised at 200˚F/121˚C. As the short ribs slowly come up to temperature, they spend an extended period of time between 120-130˚F/48-54˚C, a temperature at which the same enzymes responsible for dry aged beef’s flavor and tenderness are hyper-activated..
Using the cold start approach means your short ribs will have more flavor, a superior tenderness, and most important, will require less time for the collagen to break down at protein-fiber-drying temperatures (155˚F). Less time at this temperature means more juices are retained, which further enhances the short rib’s flavor and texture..
This technique, coupled with a proper reduction sauce, will yield short ribs that are just as good as any restaurant’s. And because this approach is universal, it can be applied to any tough cut of meat including shoulder, shank, brisket, belly, cheek, etc..
Continue Reading: https://www.stellaculinary.com/podcasts/video/restaurant-style-braised-beef-short-rib-recipe-with-full-reduction-glaze.
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