HEARTY SHORT RIB STEW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the stew: Heat the oil and butter in a Dutch oven over a medium-high heat. Sprinkle the short ribs with salt and pepper, then brown in batches on all sides in the pan, about 3 minutes. Remove and set aside.
- Add the garlic, onions and carrots to the pan and toss in the drippings. Stir in the tomato paste and allow to cook until it has combined with the vegetables, for 1 minute. Deglaze the pan with the beer and beef stock. Add the Worcestershire sauce, rosemary, bay leaves and the browned short ribs. Cover and cook over a low heat until very tender, 2 to 2 1/2 hours. Stir in the parsley. Remove the rosemary and bay leaves before serving.
- For the buttered egg noodles: Cook the egg noodles according to the package instructions. Drain and toss with the butter and parsley. Serve the stew over the buttered noodles.
PRIME RIB STEW
Make and share this Prime Rib Stew recipe from Food.com.
Provided by joyce_ringer
Categories Meat
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Save the ribs from a leftover standing rib roast (a.k.a. "prime rib"). Cut between the ribs to separate them into individual pieces of ribs (this makes it easier to fit in the pot, and also helps release more flavor from the ribs since more surface area is exposed to the cooking liquid.).
- Place the ribs and any leftover meat scraps or fat trimmings into the bottom of a large crockpot/slow cooker. (I usually use Reynold's slow cooker liners to save time on cleanup - just throw away the mess instead of scrubbing the crock!) Dump in any leftover au jus, plus any leftover wine. (Today I used leftover white wine... but I often will use red wine too. Leftover au jus will add a lot of flavor to the stew - so use it if you have it, but you can leave it out if you don't have any.).
- Pour the water into the crockpot, add the bouillon cubes and the thyme. (If you have beef broth - you can substitute with that instead of water and bouillon cubes.).
- Add the potatoes, carrots, and onions. Sprinkle with a 1/4 teaspoons or so of black pepper and about 1/2 teaspoons salt. Cover, and set to low for 8-10 hours, or high for 6 hours. (If you prefer to do this on the stove top - you can - just simmer the meat/bones with the liquid in a pot over mediun/low for about 1-2 hours, then add the veggies in the last hour of cooking.).
- Remove the meat trimmings and rib bones from the stew and set aside to cool. Remove any "twigs" from the thyme if you find them.
- Mix 1/2 Celsius flour + 1 Celsius water with the back of a spoon until smooth to make a slurry. Stir the slurry into the stew, re-cover, and continue cooking on high about 20-30 minutes (this will help thicken the stew).
- Meanwhile, when the meat and rib bones are cool, separate the meat from the bones/fat. Discard the bones and fat, add the meat back into the pot.
- Once the stew has thickened, taste and correct the seasonings with additional salt/pepper if needed. Serve with a side of steamed rice or leftover garlic bread/dinner rolls, add a dollop of leftover creamy horseradish (if you like), and enjoy!
Nutrition Facts : Calories 192.3, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.2, Sodium 387.6, Carbohydrate 39.4, Fiber 4.9, Sugar 4.3, Protein 4.9
QUICK SHORT RIB STEW
Delicious, tender short ribs combined with a very tasty accompanying stew. Simple ingredients, great taste!!!
Provided by thorky
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat. Place 1/2 cup of flour in a heavy plastic bag or large bowl; add the ribs and toss until completely coated. Pour the oil into the preheated pan, heat until shimmering. Shake any excess flour off of the ribs, then add them to the hot oil. Brown well on all sides without burning, about 10 minutes.
- While the ribs are browning, stir together the hot water and bouillon cubes in a pressure cooker until dissolved. Using tongs, remove the ribs from the skillet, and place into the pressure cooker. Seal according to manufacturer's directions and cook for 25 minutes.
- After 25 minutes, release pressure, and open cooker according to manufacturer's directions. Pour in the canned tomatoes, garlic, onion, and carrots. Simmer, uncovered until the vegetables are tender, about 20 minutes. Meanwhile, cook the diced potatoes in enough water to cover until tender, about 20 minutes.
- Remove the meat to a serving platter. Stir together 3 tablespoons of flour with 1 cup of water. Stir into the vegetables, and cook until the sauce thickens, about 5 minutes.
- Drain the cooked potatoes, and add to the stew along with the can of peas. Heat until warmed through, then season to taste with salt and pepper.
Nutrition Facts : Calories 987.6 calories, Carbohydrate 70 g, Cholesterol 124.4 mg, Fat 61 g, Fiber 9.4 g, Protein 37.9 g, SaturatedFat 24.1 g, Sodium 938.2 mg, Sugar 11.7 g
SHORT RIB BEEF STEW WITH ALE
What's better than braised short ribs? Short rib stew with ale! Extra hearty and flavorful from the beef bones and nutty brown ale, this beef short rib recipe will stick to your ribs.
Provided by Elise Bauer
Categories Stew Dinner Beef Beef Stew Short Ribs
Time 3h45m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven: Preheat oven to 300°F.
- Dredge the short ribs: While the bacon is cooking, in a large bowl, whisk together the flour, hot paprika, smoked paprika, 1 teaspoon of salt, and 1 teaspoon of black pepper. Dredge the short ribs in the flour mixture.
- Remove the bones and excess fat before serving: Spoon off the excess fat (it helps if you have a fat separator ). If you want, remove the bones before serving and cut any big pieces of meat into smaller chunks.
Nutrition Facts : Calories 710 kcal, Carbohydrate 38 g, Cholesterol 183 mg, Fiber 5 g, Protein 47 g, SaturatedFat 18 g, Sodium 566 mg, Sugar 5 g, Fat 42 g, ServingSize Serves 8, UnsaturatedFat 0 g
SUNDAY AFTERNOON SLOW-COOKED SPARE RIBS
I reviewed all the recipes for spare ribs and then borrowed ideas from many of them to come up with a blend that we tasted and loved. Great accompaniment to Sunday afternoon football games on TV.
Provided by cookingatlongbeachisland
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 4h25m
Yield 8
Number Of Ingredients 14
Steps:
- Place the ribs into a large pot, and cover with lightly salted water. Bring the ribs to a boil, and boil for 45 minutes. Drain off the water and set the ribs aside.
- Heat the olive oil in a large, heavy pot or Dutch oven over medium heat until the oil shimmers, and brown the ribs on all sides, about 10 minutes per side. Remove the ribs, and pour in the beef broth, ketchup, brown sugar, lemon juice, vinegar, Worcestershire sauce, soy sauce, red pepper flakes, seafood seasoning, dried onion, nutmeg, and salt and pepper. Stir the ingredients until the sauce has dissolved any brown bits of flavor from the bottom of the pan. Bring the sauce to a simmer over medium-low heat, and transfer the ribs back into the sauce.
- Coat the ribs with sauce, cover the pan, and simmer over low heat until the meat is very tender and falls off the bones, about 3 hours.
Nutrition Facts : Calories 322.5 calories, Carbohydrate 14.2 g, Cholesterol 75.2 mg, Fat 20.9 g, Fiber 0.5 g, Protein 19.4 g, SaturatedFat 7.3 g, Sodium 860.5 mg, Sugar 11.5 g
CANTONESE PORK SPARERIBS (BBQ)
Tired of the same old rib recipes--try these. The ingredients are, as the name implies Asian, but can be found in most large stores or at any Asian grocery store.
Provided by Pokey in San Antonio
Categories Pork
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Prepare ribs by removing the membrane.
- Combine all the marinade ingredients in a sauce pan and warm slightly so sugar dissolves and corn starch incorporates.
- Pour over ribs and marinade in refrigerator for 3-4 days. Turn ribs occasionally to ensure even marinating.
- Remove ribs and bring to room temperature. Reserve the marinade.
- Heat grill/smoker to 200-225 degrees F.
- Cook ribs on grill using indirect heat method. Use apple, cherry, pecan, or mesquite wood for smoke. Cooking time should be around 1.5 - 2 hours. Turn and brush with marinade occasionally. Ribs are done when bones pull free from meat when twisted.
- Combine ingredients for glaze.
- Remove ribs and brush with glaze. Let stand for 15 minutes. Sprinkle with sesame seeds just before serving.
Nutrition Facts : Calories 1100.3, Fat 78.6, SaturatedFat 28.1, Cholesterol 278.5, Sodium 1727.9, Carbohydrate 20.7, Fiber 0.7, Sugar 16.3, Protein 73.8
STEWED PORK SPARERIBS
From my collection of handwritten recipes. Have the butcher cut the ribs in 2" pieces for you or buy at an Asian market.
Provided by CJAY8248
Categories Pork
Time 1h5m
Yield 1 lb. spareribs, 4 serving(s)
Number Of Ingredients 11
Steps:
- Blanch the cut spareribs in boiling salted water for 10 minutes. Drain well and discard the water. Heat a wok over high heat until it is hot, then add oil. When the oil is hot and slightly smoking, add the garlic, ginger and spring onions and stir-fry for 1 minute. Then add the spareribs and stir-fry for 4 minutes or until they are slightly browned. Add the rest of the ingredients and bring the mixture to a boil. Transfer the contents to a flameproof casserole. Cover and simmer 40 minutes or until the meat on the ribs is very tender. Serve at once as part of a chinese meal.
Nutrition Facts : Calories 181.6, Fat 7.3, SaturatedFat 1.1, Cholesterol 1.1, Sodium 561.1, Carbohydrate 17, Fiber 0.7, Sugar 10.7, Protein 2.8
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SHORT RIB STEW RECIPE - FOOD & WINE
From foodandwine.com
4/5 Category DinnerAuthor Ethan StowellTotal Time 3 hrs 30 mins
- In a large bowl, toss the short ribs with the flour. In a large enameled cast-iron casserole, heat the oil. Working in batches, cook the short ribs over moderately high heat until browned all over, about 6 minutes per batch. Discard the oil.
- Return the meat and any juices to the casserole. Add the wine and boil until reduced by half, 8 minutes. Add the stock and bring to a simmer. Cover and cook over low heat until the meat is tender, 2 hours.
- Skim any fat from the stew. Stir in the carrots, potatoes, parsnips, onion, mushrooms, thyme and sage. Cover and simmer over low heat until the vegetables are tender, about 35 minutes. Season with salt and pepper and serve.
PORK RIB STEW WITH BEANS AND VEGETABLES | THE ENDLESS …
From theendlessmeal.com
4.8/5 (26)Total Time 5 hrs 15 minsCategory DinnerCalories 555 per serving
- Heat 2 tablespoons of oil in a large heavy bottomed pot over medium high heat. Season the ribs with a sprinkle of salt. Working in batches so you don’t crowd the pan, brown the ribs on all sides. Remove all the ribs from the pot.
- Add the remaining oil and onion and cook, stirring often, until the onion is brown. Add the garlic and cook for 1 more minute.
- Add the crushed tomatoes and scrape the bottom of the pot with your wooden spoon to remove any of the tasty browned spots. Add the cider, wine or bubbles, parsley, thyme, rosemary, sage and bay leaves. Add the pork back to the pot, ensuring that it is in a single layer, standing the ribs on their ends if need be.
- Cook, covered, over very low heat for 3-4 hours, or until the ribs are very tender. You’ll want to keep the ribs at a very low simmer.
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