Braised Short Ribs with Brioche Buns

[IMGreat101]

Brioche
http://en.wikipedia.org/wiki/Brioche

1/3 cup warm water
1/3 cup warm milk
5 tsp yeast
3 3/4 cups all purpose flour
2 teaspoons salt
3 large eggs
1/4 cup sugar
3 sticks of butter, room temperature



Place 1/3 cup warm water, warm milk, and yeast in bowl of mixer. Add flour and salt to bowl; mix on low speed just until flour is moistened, about 10 seconds. Scrape sides of bowl. Beat in 3 eggs on low speed, then add sugar. Increase speed to medium and beat until dough comes together, about 3 minutes. Reduce speed to low. Add butter, 1 piece at a time, beating until each piece is almost incorporated before adding next. Increase speed to medium and beat until dough pulls away from sides of bowl, about 7 minutes.





Cover bowl with plastic wrap. Let dough rise at room temperature until almost doubled in volume, about 1 hour. Lift up dough around edges and allow dough to fall and deflate in bowl. Cover bowl with plastic and chill until dough stops rising, lifting up dough around edges and allowing dough to fall and deflate in bowl every 30 minutes, about 2 hours total. Cover bowl with plastic; chill dough overnight.





Cut dough into desired shape and let rise for 2 hours.





Bake at 400 degrees for 30 minutes.

[Jenna]

Yummy!

[IMGreat101]

Braised Short Ribs
Braising - Wikipedia, the free encyclopedia

6 (4 oz each) beef short ribs
Kosher salt and freshly cracked black pepper
3 TBLS grapeseed oil
1 small onion, diced
1 cup dry red wine
1/4 cup balsamic vinegar
1 - 14oz can stewed tomatoes
4 cups beef stock
2 tsp thyme
1 tsp rosemary

Season the short ribs with salt and pepper. In a large saute pan over medium high heat, add the oil. Sear the ribs on all sides until well seared. Remove the ribs from pan to a plate and set aside.





Over medium heat add the onions to the saute pan and cook for 2 min. Add the red wine and vinegar and reduce liquid by half. Stir in the tomatoes, stock and fresh herbs. Add the short ribs and cover the pan. Put in oven and cook 2 hours.



Remove from oven, transfer the short ribs to a large bowl and shred the meat. Assemble the sandwiches on brioche buns with slaw. Skim the fat from the cooking liquid, strain into a serving bowl and use for dipping the sandwiches.

[IMGreat101]

Kicked Up Cole Slaw

1- 16oz pkg shredded cole slaw mix
1/2 red onion, sliced thin
2 scallions, sliced
1 red jalapeno, seeded and thinly sliced
3/4 cup mayonnaise
2 TBLS sour cream
2 TBLS white vinegar
2 TBLS sugar
several dashes hot sauce
1/2 tsp coarsely ground black pepper
pinch cayenne pepper
1/4 tsp celery salt
Pinch kosher salt

In a large bowl, mix together all ingredients. Allow to sit in refrigerator for 30 min. before serving. Serve on top of sandwiches.


We also made dessert!

[IMGreat101]

Braised Short Ribs with Brioche Buns and Kicked Up Coleslaw

[IMGreat101]

Deconstructed Lemon Meringue Pie.

[Jks9199]

You working on a cookbook -- or just engaging in some form of torture here? I just ate dinner and now I'm hungry again!

[Jenna]

You working on a cookbook -- or just engaging in some form of torture here?

The two are not mutually exclusive....

[Buttercup]

I made short ribs for my holiday dinner last year. I sauteed mirepoix (celery, onions, carrots) once the short ribs were browned and removed, then deglazed with red wine and used that plus beef stock, fig concentrate, and a little fresh thyme as the braising liquid. After a couple of hours I removed the beef, strained the braising liquid and reduced it by about half to use as the sauce/gravy for the meat. I've used the same technique (but slightly different flavor agents - dark beer instead of red wine and garlic in place of the thyme) to cook beef shanks.