Reviews (1) Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5 stars 12/13/2015 For a Dinner Party this is a a wonderful main dish. Simply because you can get it all done so far in advance. I did some modifications, like places Kumquats with Fuyu Persimmons, and did not make the sauce reduction at the end (I am always worried about serving cold food) And it came out wonderfully! The house smelt great as people arrived, and the meal tasted even better, not a single complaint, and there were only a few carrots leftover!! Big hit, I will definitely be trying this again.
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Gallery Kumquat-Braised Short Ribs Recipe Summary Servings: 8
Ingredients Ingredient Checklist 8 bone-in short ribs (2 inches thick; 3 1/2 to 4 pounds total) Coarse salt and freshly ground pepper 1/2 cup all-purpose flour 3 tablespoons vegetable oil 2 medium carrots, chopped (about 1 cup) 2 celery stalks, chopped (about 1 cup) 1 large onion, chopped (about 2 cups) 1 1/4 cups brandy 4 cups homemade or store-bought low-sodium beef stock 1 cup water 1 pint kumquats, halved (about 1 cup), plus more whole for serving (optional)
Gallery Kumquat-Braised Short Ribs
Recipe Summary Servings: 8
Gallery
Kumquat-Braised Short Ribs
Kumquat-Braised Short Ribs
Kumquat-Braised Short Ribs
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 8 bone-in short ribs (2 inches thick; 3 1/2 to 4 pounds total) Coarse salt and freshly ground pepper 1/2 cup all-purpose flour 3 tablespoons vegetable oil 2 medium carrots, chopped (about 1 cup) 2 celery stalks, chopped (about 1 cup) 1 large onion, chopped (about 2 cups) 1 1/4 cups brandy 4 cups homemade or store-bought low-sodium beef stock 1 cup water 1 pint kumquats, halved (about 1 cup), plus more whole for serving (optional)
Directions
Preheat oven to 350 degrees. Season short ribs on both sides with salt and pepper. Spread flour on a shallow plate. Dredge each short rib in flour to coat, shaking off excess.
Heat oil in a large Dutch oven over medium-high heat. Working in batches and reducing heat if necessary, sear short ribs on all sides, 3 to 4 minutes per side. Transfer to a plate.
Reduce heat to medium. Add vegetables to Dutch oven. Cook, stirring occasionally, until tender, 10 to 15 minutes. Return short ribs to Dutch oven. Add brandy, and cook for 2 minutes. Add stock, water, and halved kumquats. Bring to a boil. Cover, and transfer to oven. Bake until very tender, 2 1/2 to 3 hours. Transfer short ribs to a platter.
Pour sauce through a fine sieve into a small pot; discard solids. Skim off excess fat, and cook over medium heat until reduced by half, about 15 minutes. Serve short ribs with sauce, and whole kumquats if desired.
Reviews (1)
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 12/13/2015 For a Dinner Party this is a a wonderful main dish. Simply because you can get it all done so far in advance. I did some modifications, like places Kumquats with Fuyu Persimmons, and did not make the sauce reduction at the end (I am always worried about serving cold food) And it came out wonderfully! The house smelt great as people arrived, and the meal tasted even better, not a single complaint, and there were only a few carrots leftover!! Big hit, I will definitely be trying this again.
Reviews (1)
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 12/13/2015 For a Dinner Party this is a a wonderful main dish. Simply because you can get it all done so far in advance. I did some modifications, like places Kumquats with Fuyu Persimmons, and did not make the sauce reduction at the end (I am always worried about serving cold food) And it came out wonderfully! The house smelt great as people arrived, and the meal tasted even better, not a single complaint, and there were only a few carrots leftover!! Big hit, I will definitely be trying this again.Martha Stewart Member
Rating: 5 stars 12/13/2015
For a Dinner Party this is a a wonderful main dish. Simply because you can get it all done so far in advance. I did some modifications, like places Kumquats with Fuyu Persimmons, and did not make the sauce reduction at the end (I am always worried about serving cold food) And it came out wonderfully! The house smelt great as people arrived, and the meal tasted even better, not a single complaint, and there were only a few carrots leftover!! Big hit, I will definitely be trying this again.
Rating: 5 stars
All Reviews for Kumquat-Braised Short Ribs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Kumquat-Braised Short Ribs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
