BARBEQUE STYLE BRAISED SHORT RIBS
Beef short ribs are a highly flavorful cut; this method of cooking makes the meat so tender you won't need a knife. The thick rich sauce is delicious served with mashed potatoes and the carrots that cook with the ribs.
Provided by Valerie Brunmeier
Categories Main Dish Recipes Rib Recipes
Time 3h15m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven, and brown the ribs on all sides, about 5 minutes, working in batches if necessary. Sprinkle ribs with salt and black pepper as they brown. Transfer cooked ribs to paper towels to blot up extra oil.
- Stir the onion rings and carrots into the same pot, and cook and stir until the onions turn translucent and start to brown, about 8 minutes. Stir in the garlic, and cook until fragrant, about 1 more minute. Mix in tomato sauce, barbeque sauce, and beef broth; bring the sauce to a boil, and simmer for 1 minute to blend flavors. Stir in the browned ribs.
- Cover the pot, and bake in the preheated oven until the rib meat is very tender, about 2 1/2 hours. Turn the ribs occasionally while cooking. Season to taste with salt and black pepper before serving hot.
Nutrition Facts : Calories 649.4 calories, Carbohydrate 28 g, Cholesterol 153.8 mg, Fat 35 g, Fiber 3.5 g, Protein 53.3 g, SaturatedFat 13.6 g, Sodium 1520.5 mg, Sugar 17.8 g
BBQ BRAISED SHORT RIBS
Enjoy BBQ Braised Beef Short Ribs-no grill required! Brown these beef short ribs in a skillet and then bake until they're falling-off-the-bone tender.
Provided by My Food and Family
Categories Recipes
Time 2h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Toss ribs with flour until evenly coated. Heat oil in large skillet on medium-high heat. Add ribs; cook 3 to 4 min. on each side or until evenly browned. Transfer to 13x9-inch baking dish.
- Heat dressing in same skillet on medium-high heat. Add vegetables; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in broth and barbecue sauce; bring to boil. Pour over ribs; cover.
- Bake 1-1/2 to 2 hours or until ribs are tender and meat can easily be pulled away from bones.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 690 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 16 g, Protein 16 g
EASY BBQ SHORT RIBS
Provided by Sunny Anderson
Time 3h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Arrange the short ribs in a 13-by-9-inch baking dish and season with salt and pepper, to taste. In a small bowl, combine all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss well, coating all the pieces. Cover with aluminum foil and roast until cooked through and tender, about 3 hours. Remove the foil during the last 30 minutes of cooking to brown the top. Transfer to a serving platter and serve.
GRILLED BBQ SHORT RIBS
Provided by Guy Fieri Bio & Top Recipes
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Season the short ribs with 1 teaspoon each of the salt and black pepper. Heat the oil in a pressure cooker over medium-high heat. When hot, add the short ribs and sear on all sides, 4 to 6 minutes. Remove from the pressure cooker and reserve.
- Lower the heat to medium, add the onions, carrots, celery, garlic, sage and thyme and cook until lightly caramelized, 6 to 8 minutes. There should be a fond-- tasty bits from searing the ribs--on the bottom of the pan. Add the red wine and chicken stock and, using a wooden spoon, scrape the bottom of the pressure cooker to get the fond into the sauce. Let the wine reduce for 6 minutes. Add the short ribs back to the pressure cooker and stir well. Add the pressure cooker lid, line up the arrows and, following the manufacturer's instructions, keep over medium heat while the cooker pressurizes. Cook over medium heat until the ribs are tender and almost falling off the bone, 45 minutes. Remove the pressure cooker from the heat and carefully release the steam through the pressure valve on the lid, following the manufacturer's instructions. Transfer the ribs to a plate. Reserve to the side.
- Strain the cooking liquid from the pressure cooker into a small saucepan and cook over medium-high heat until reduced by half, about 15 minutes.
- Meanwhile, in a separate saute pan, combine the red wine vinegar, barbecue sauce, brown sugar, hot sauce, red pepper flakes, remaining teaspoons each of salt and black pepper and whisk together well. Bring the sauce to a simmer. Add 1 cup of the reduced cooking liquid to the barbecue sauce mixture and cook until thickened, another 5 minutes.
- Prepare a grill for medium-high heat. Place the short ribs on the grill, baste with the barbecue sauce, and cook until they have started to caramelize, 2 to 3 minutes. Baste the short ribs with the sauce, flip the ribs, and cook until the other sides start to caramelize, 2 to 3 minutes more. Remove the short ribs to a cutting board and allow to rest 5 minutes.
- Serve the BBQ short ribs over a bed of Roasted Red Pepper Polenta; drizzle with more barbecue sauce and garnish with sliced scallions, if using. Serve immediately.
- To fire-roast the red peppers, place them over a high flame on a stove-top burner and roast, turning occasionally, until the skins turn black on all sides. Place the peppers in a medium bowl, cover with plastic wrap and allow them to steam for 10 minutes. Peel away the blackened skins from the peppers. Cut away the stems and then seed, core and coarsely chop the peppers. Place them in a food processor and puree until smooth; reserve to the side.
- In a heavy bottom medium pot, bring 8 cups water, salt and the roasted red pepper puree to a boil. Add the stone-ground cornmeal in a gentle stream, whisking or stirring vigorously in the same direction as you pour it in. Reduce the heat to medium-low and simmer, stirring continuously for 2 to 3 minutes. Cook the polenta, stirring every few minutes and scraping the bottom of the pan to prevent from sticking for 35 to 40 minutes. When the polenta is thick, glossy and pulling away from the side of the pan, add the Pecorino Romano and butter, stirring quickly to incorporate. Pour the polenta into a medium serving dish and serve immediately.
OVEN-BRAISED BBQ-DIJON SHORT RIBS
Get super flavorful, fall-off-the-bone tender boneless beef short ribs with Oven-Braised BBQ-Dijon Short Ribs. The tangy Dijon is subtle, but delicious.
Provided by My Food and Family
Categories Recipes
Time 2h15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 300ºF.
- Mix 2 Tbsp. flour with 1/4 cup broth to form thick paste; set aside. Coat ribs with remaining flour; gently shake off excess flour.
- Heat oil in large ovenproof sauté pan with tight-fitting lid or Dutch oven on medium-high heat. Add ribs; cook 3 to 4 min. on each side or until browned on both sides.
- Add onions to pan; cook and stir 2 to 3 min. or until lightly browned. Gradually add wine, stirring constantly to scrape up any browned bits from bottom of pan. Simmer on low heat 2 to 3 min. until most of the liquid is evaporated.
- Stir in remaining broth. Return to boil. Stir in barbecue sauce, mustard and reserved flour paste until well blended. Bring to boil, stirring frequently. Remove from heat; cover with lid. Place in oven.
- Bake 2 hours or until ribs are tender. Skim excess fat from sauce before serving.
Nutrition Facts : Calories 490, Fat 35 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 75 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 0.5656 g, Sugar 0 g, Protein 19 g
SLOW-COOKED BRAISED OVEN SHORT RIBS
These ribs are cooked in the oven on a very low temperature and can also be made in a crockpot, if you are using more than 4 pounds ribs then double the sauce ingredients. These ribs goes great with recipe#186700 or recipe#69020...or mashed potatoes. The cayenne pepper or Tabasco is only optional, add in for extra heat.
Provided by Kittencalrecipezazz
Categories Meat
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Grease a roasting pan (large enough to hold the ribs and sauce).
- In a shallow dish combine flour with seasoned salt, black pepper, paprika and garlic powder.
- Dredge the ribs in the flour mixture.
- Heat oil in a large skillet; add in ribs and brown on all sides; remove to the roasting pan.
- Place the chopped onions over the ribs.
- In a saucepan mix together the tomato sauce, barbecue sauce, molasses, cider vinegar and fresh garlic (if using) bring to a boil and simmer stirring for 5 minutes.
- Pour the sauce over the ribs and onions.
- Cover with foil and bake in a 300 degree oven for 3-4 hours or until ribs are tender.
Nutrition Facts : Calories 1665.8, Fat 134, SaturatedFat 55, Cholesterol 258.6, Sodium 1028.8, Carbohydrate 59.8, Fiber 2.9, Sugar 33.1, Protein 52.2
BEER-BRAISED SHORT RIBS
Sticky, tender beef ribs with a subtle oak-smoked flavour are sure to be a hit at your next barbecue
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 6h15m
Number Of Ingredients 17
Steps:
- First, make the marinade. Mix the spices and 3 tbsp salt in a bowl, then stir in the oil to make a paste. Use a knife to make a deep hole in each short rib, then rub the spice mix all over and into the hole, working the flavour into the meat. Place on a tray, cover and chill overnight.
- The next day, heat oven to 150C/130C fan/gas 2. Heat the oil in a large, shallow pan, tip in the onions and fry until you start to get a deep, rich colour - about 20 mins. Don't be scared of the colour, this will add amazing savoury sweetness to the dish. Pour in the beer and boil to reduce by half, then add the stock, treacle, thyme and oak chips, if using. Stir well and bring to a simmer. Place the marinated short ribs in your largest roasting tin. Pour over the onion and beer braising liquid, then cover tightly with foil. Transfer to the oven and cook the short ribs for 5 hrs or until really tender.
- Once the ribs are cooked, remove and put on a plate to rest and cool. Strain the braising liquid into a saucepan. Once settled, use a ladle to remove the top layer of fat, then set over a high heat. Simmer the sauce until it becomes rich and glossy, then whisk in the ketchup, mustard and brown sauce.
- To barbecue the ribs, heat your coals until ashen or set a gas barbecue to medium. Cook the ribs until nicely charred and hot all the way through, then baste with the sauce to finish and cook until sticky. To cook them indoors, heat the grill. Set a wire rack over an oven tray and place the ribs on top. Baste well with the sauce and grill, basting with the sauce a few times, until it forms a charred, sticky crust. Set aside to rest before serving with the onion rings and slaw (see Goes well with).
Nutrition Facts : Calories 774 calories, Fat 57 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 9.7 milligram of sodium
GRILLED BRAISED SHORT RIBS
Provided by Florence Fabricant
Categories dinner, project, main course
Time 6h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place 2 cloves garlic and some coarse salt in a mortar, and pulverize to a paste. Rub meat with paste and sprinkle with pepper. Set aside 1 hour.
- Heat 1 tablespoon oil in a heavy saucepan. Add carrots, onions, leeks and remaining garlic. Sauté over low heat until soft but not brown. Stir in thyme and bay leaf. Add wine and vinegar, bring to simmer, transfer to bowl. Set aside to cool to room temperature.
- Place ribs and wine mixture in a large heavy-duty plastic bag. Seal well, and refrigerate 8 to 24 hours.
- Preheat oven to 275 degrees. Remove ribs from marinade, scraping off vegetables. Pour marinade with vegetables into saucepan. Add stock and bring to simmer.
- Pat ribs dry; season with salt and pepper. Heat remaining oil in large skillet, add ribs and quickly brown on all sides. Transfer to roasting pan. Pour heated marinade over ribs, cover with parchment paper and foil, and roast 3 1/2 to 4 hours, until fork-tender. Remove from oven, and let stand 10 minutes.
- Remove ribs from liquid. Remove bones, and trim all gristle and surface fat, keeping meat in one large slab. (Meat can now be refrigerated up to 3 days before grilling.)
- Strain liquid and skim off grease. (If ribs won't be grilled immediately, liquid can be refrigerated until fat solidifies to simplify removal.) Boil down strained liquid until reduced to barely 1 cup and slightly thickened. Remove from heat, and whisk in butter bit by bit. Season to taste with salt and pepper, and keep warm.
- To serve, slice slab of meat in half horizontally with a large knife, and cut each piece into two or three portions. Place meat on grill or in grill pan over high heat, and sear briefly on both sides until heated through, lightly browned and traced with grill marks. Serve drizzled with sauce.
Nutrition Facts : @context http, Calories 1117, UnsaturatedFat 46 grams, Carbohydrate 12 grams, Fat 92 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 39 grams, Sodium 1130 milligrams, Sugar 3 grams, TransFat 0 grams
BRAISED BEEF SHORT RIBS
After not being able to find a recipe for beef short ribs on the internet, I thought I might share this one that I came across many years ago. I have received raves about my short ribs every time I have served them. Try them, I'm sure you will agree! Enjoy!
Provided by Jim Stearns
Categories Main Dish Recipes Rib Recipes
Time 2h55m
Yield 10
Number Of Ingredients 13
Steps:
- In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
- In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
- Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
- In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.
Nutrition Facts : Calories 889.3 calories, Carbohydrate 36.3 g, Cholesterol 137.9 mg, Fat 68.8 g, Fiber 4.9 g, Protein 30.4 g, SaturatedFat 29 g, Sodium 645.7 mg, Sugar 5.1 g
SLOW COOKER BBQ SHORT RIBS
This is summer in a slow cooker! It's also one of those recipes that will mellow and taste even better the next day.
Provided by Annacia
Categories Meat
Time 8h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place ribs and onions in slow cooker.
- Mix barbecue sauce, honey, flour and mustard; pour over ingredients in slow cooker.
- Cover and cook on LOW for 6 to 8 hours (or on HIGH for 5 hours) or until ribs are tender.
- Remove ribs from slow cooker; cover to keep warm.
- Skim excess fat from sauce; return ribs to sauce.
- Stir gently until evenly coated.
Nutrition Facts : Calories 1931.6, Fat 164.8, SaturatedFat 71.5, Cholesterol 344.7, Sodium 796.3, Carbohydrate 41, Fiber 1.4, Sugar 26.6, Protein 66.7
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BARBECUE STYLE BRAISED SHORT RIBS | VALERIE'S KITCHEN
From fromvalerieskitchen.com
5/5 (1)Category Main CourseCuisine AmericanTotal Time 2 hrs 55 mins
- Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven, and brown the ribs on all sides, about 5 minutes, working in batches if necessary. Sprinkle ribs with salt and black pepper as they brown. Transfer cooked ribs to paper towels to blot up extra oil.
- Stir the onion rings and carrots into the same pot, and cook and stir until the onions turn translucent and start to brown, about 8 minutes. Stir in the garlic, and cook until fragrant, about 1 more minute. Mix in tomato sauce, barbecue sauce, and beef broth; bring the sauce to a boil, and simmer for 1 minute to blend flavors. Stir in the browned ribs.
- Cover the pot, and bake in the preheated oven until the rib meat is very tender, about 2-1/2 hours. Turn the ribs occasionally while cooking. Season to taste with salt and black pepper before serving hot.
BEST BRAISED BBQ SHORTRIBS – THE RIGHT RECIPE
From therightrecipe.org
Servings 4Estimated Reading Time 4 mins
- In a large stockpot over medium heat, heat the oil. Add the onion, garlic, and jalapeño and cook until the onion is tender, about 5 minutes, stirring occasionally. Add the oregano, cumin seed, salt, and pepper and cook until fragrant, about 30 seconds, stirring constantly. Pour in the lager and add the bay leaf. Place the ribs in the braising liquid, meaty side down, and add just enough water to cover them. Bring to a boil over high heat and then reduce the heat to low. Cover and simmer until the ribs are very tender when pierced with the tip of a knife, about 2-3 hours. (braising time will depend upon size of ribs) Transfer the ribs to a sheet pan to cool. Remove and discard any bones that may have fallen off the ribs in the liquid. Strain the braising liquid through a fine mesh strainer into a large bowl and discard the solids. Cover and refrigerate the cooled ribs and the braising liquid (separately) until chilled, about 2 hours (or overnight if you wish).
- Skim the fat from the surface of the liquid. Pour the liquid back into the stockpot (now clean) and bring to a boil over high heat. Lower the heat and simmer the liquid until reduced to ¾ cup, 1 to 1½ hours. Transfer to a medium saucepan. Stir in the ketchup, molasses, balsamic vinegar, and Worcestershire sauce. Bring to a simmer over medium heat, then reduce the heat to low, and simmer until the sauce is slightly reduced, about 5 minutes, stirring often. Remove from the heat and season with hot pepper sauce, if desired. Set aside at room temperature.
- Remove the ribs from the refrigerator and cut off any large pieces of exterior fat; this will minimize any grill flare-ups. Brush the ribs with the oil and season evenly with the salt and pepper. Preheat the grill to medium and brush the cooking grate clean. Grill the ribs over medium heat until warmed through and the exterior is beginning to turn crispy, turning several times, about 10 minutes.Brush the ribs generously with the sauce. Turn the heat up and continue to cook until the meat is glazed, about 5 minutes, turning occasionally. Remove from the grill and serve warm with the remaining sauce.
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