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Braised Beef Short Ribs Recipe

This recipe for braised beef short ribs with black truffle spaetzle and mustard-glazed carrots is courtesy Anthony Wilkie and serves four.All the components can be made ahead of time and refrigerated. Make sure to simmer your short ribs in the braising liquid while it’s reducing for a few minutes to re-heat them. Short ribs 2 lbs. boneless beef short ribs (can substitute 3 lbs. bone-in short ribs) — ask your butcher to portion those into four portions
1 C onion, peeled and rough chop
1/2 C carrot, peeled and rough chop
1/2 C celery, rough chop
2 sprigs fresh thyme
2 T tomato paste
1 C red wine
Pre-heat oven to 325 degrees. Heat a heavy bottomed pan (large enough to fit the meat and water to cover) on medium high heat.Season meat generously with kosher salt and black pepper on all sides. Add 2 T vegetable oil to the pan. Sear meat on all sides until deep brown (not black). Remove meat and set it aside. Pour off excess oil from the pan.Add your vegetables and cook for two minutes. Add tomato paste and cook, stirring for 30 seconds. Take your pan off the heat and add your wine.Return to the heat and scrape the bottom of the pan with a spoon. Place meat back in the pan and add water to cover. Bring liquid to a boil and reduce to a simmer. Cover and place in oven for two hours or until a knife stuck into meat removes with no resistance. Remove from the oven and set aside. Black Truffle Spaetzle 2 eggs
¼ C milk
1 ¼ C ap flour
3 T black truffle, cleaned and minced or 1 T black truffle oil
1 t kosher salt
Heat a pot of salted water. The pot should be large enough to set a colander over with approximately 1 inch between the water and the bottom of the colander. You are going to to “push” your batter through the holes in the bottom of the colander to make your spaetzle.Combine all ingredients in food processor. Let the processor run for 30 seconds after ingredients have combined. Batter should be the consistency of a thick pancake batter.Reduce the heat of the water to support a gentle simmer. Place the colander over the water and with a rubber spatula pour your batter into the colander. “Push” the batter through the colander by scraping the bottom of the colander with the rubber spatula. Remove the colander and gently stir the floating spaetzle.Let float for 30 seconds. Strain the spaetzle from the water and toss with oil to keep from sticking set aside. These can be made up to a day in advance and refrigerate in an air tight container. Carrots 2 C carrots, peeled and chopped into bite size pieces
1 T melted butter
1 T mustard, whole grain or Dijon
½ T honey
salt and white pepper to taste
Pre-heat oven to 400 degrees. Combine all ingredients and toss to coat the carrots. Spread evenly in an oven safe dish and roast until just cooked, approximately 15 minutes. Remove from the oven and set aside.To assemble the dish, carefully remove the meat from the liquid and skim the short rib braising liquid with a ladle to remove any oil that has risen to the top. Put the liquid back on a burner and bring to a boil. Adjust the heat to support a simmer and continue to simmer until the liquid is reduced to approximately 2 C.While your braising liquid is reducing, heat a non-stick pan on medium high heat. Add 2 T vegetable oil to the pan. Once the pan is hot, add your spaetzle in an even layer and don’t move the pan for 15 seconds. Stir the spaetzle then add your carrots to the pan and ¼ C of braising liquid. Stir with a rubber spatula. Simmer until almost all of the liquid is gone. Add 1 T butter and stir. Set aside.Taste your braising liquid and adjust the seasoning. Divide your spaetzle between four plates. Place a piece of short rib on each and top with braising liquid. Serve.

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