Braised Short Ribs Recipe Food Network. Watch how to make this recipe. Pour the wine into a large saucepan set over medium heat. When the wine is heated, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by 1/2.

Braised Rosemary Lamb Shoulder Chops

Learn what is braising, the science behind it and some simple steps to braise correctly. Define braised. braised synonyms, braised pronunciation, braised translation, English dictionary definition of braised. tr.v. braised, brais·ing, brais·es To cook.

From rich braised pork belly to zesty braised chicken with lemon and capers, here are fantastic braising recipes. Braise definition, to cook (meat, fish, or vegetables) by sautéeing in fat and then simmering slowly in very little liquid. See more.

Remove from the heat. Szechuan Tofu. Center a rack in the oven and preheat the oven to 3. F. Heat the oil in a Dutch oven or large casserole, large enough to hold 6 ribs, over medium- high heat. Season the ribs all over with salt and the crushed pepper. Dust the ribs with about 2 tablespoons of matzoh meal and then when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on each side, until well browned. Transfer the browned ribs to a plate.

Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend. Add the reduced wine, browned ribs, and stock to the pot. Bring to a boil; cover the pot tightly, and slide it into the oven to braise for about 2 1/2 hours, or until the ribs are tender enough to be easily pierced with a fork.

Every 3. 0 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface. Carefully transfer the meat to a heated serving platter with a lip and keep warm. Boil the pan liquid until it thickens and reduces to approximately 1 quart. Season with salt and pepper and pass through a fine- mesh strainer; discard the solids. Presentation: Pour the sauce over the meat. Serve with vegetables of your choice.