"Carbonnade À La Flamande" Short Ribs
Serves: 5
Cierra Adams
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
44
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Butter2 tbsps
Canola Oil2040 g
Beef Short Rib (about 8)1 tbsp
Worcestershire Sauce2 tbsps
All-Purpose Flour2 cups
Beef Broth2 tbsps
Dijon MustardDirections:
1
Wrap cinnamon stick, bay leaves, star anise, and peppercorns in piece of cheesecloth and tie to secure; set aside
2
Melt butter with oil in heavy large pot over medium-high heat until butter starts to brown
3
Sprinkle short ribs with salt and freshly ground black pepper
4
Working in 2 batches, add short ribs to pot and cook until deep brown on all sides, turning occasionally, 7 to 8 minutes per batch
5
Transfer ribs to large bowl
6
Add onion to same pot and sauté over medium-high heat until golden brown, about 5 minutes
7
Add spice packet and Worcestershire sauce; stir 1 minute
8
Return short ribs to same pot; sprinkle with flour and stir 1 minute
9
Add ale, broth, and stout, then prunes and brown sugar; bring to boil
10
Sprinkle lightly with salt and freshly ground black pepper
11
Spread mustard over bread slice, then place bread slice atop short ribs in pot, pressing to submerge bread into liquid
12
Reduce heat to medium-low, cover, and simmer until short ribs are very tender and begin to fall off bones, stirring occasionally, about 2 1/2 hours
13
Discard spice packet
14
Transfer short ribs to plate
15
Strain pan juices through large sieve set over large bowl; reserve solids in strainer
16
Spoon fat from top of pan juices and discard
17
Return juices to same pot and boil until liquid is reduced to 4 cups, 15 to 20 minutes
18
Season juices to taste with salt and pepper
19
Return short ribs and solids from strainer to juices in pot and simmer until heated through, about 10 minutes longer
20
Transfer short ribs and sauce to large bowl; sprinkle with parsley and serve
21
Wrap cinnamon stick, bay leaves, star anise, and peppercorns in piece of cheesecloth and tie to secure; set aside
22
Melt butter with oil in heavy large pot over medium-high heat until butter starts to brown
23
Sprinkle short ribs with salt and freshly ground black pepper
24
Working in 2 batches, add short ribs to pot and cook until deep brown on all sides, turning occasionally, 7 to 8 minutes per batch
25
Transfer ribs to large bowl
26
Add onion to same pot and sauté over medium-high heat until golden brown, about 5 minutes
27
Add spice packet and Worcestershire sauce; stir 1 minute
28
Return short ribs to same pot; sprinkle with flour and stir 1 minute
29
Add ale, broth, and stout, then prunes and brown sugar; bring to boil
30
Sprinkle lightly with salt and freshly ground black pepper
31
Spread mustard over bread slice, then place bread slice atop short ribs in pot, pressing to submerge bread into liquid
32
Reduce heat to medium-low, cover, and simmer until short ribs are very tender and begin to fall off bones, stirring occasionally, about 2 1/2 hours
33
Discard spice packet
34
Transfer short ribs to plate
35
Strain pan juices through large sieve set over large bowl; reserve solids in strainer
36
Spoon fat from top of pan juices and discard
37
Return juices to same pot and boil until liquid is reduced to 4 cups, 15 to 20 minutes
38
Season juices to taste with salt and pepper
39
Return short ribs and solids from strainer to juices in pot and simmer until heated through, about 10 minutes longer
40
Transfer short ribs and sauce to large bowl; sprinkle with parsley and serve
41
A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets
42
A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets
43
A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets