Beef Bone In Chuck Short Ribs Food

BEEF SHORT RIBS

Steps:

• Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
• Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
• Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
• Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.

EASY OVEN BAKED BEEF SHORT RIBS

Steps:

• Preheat oven to 275F.
• Salt and pepper the beef. Lay the beef (bone side down) in a baking dish, snuggle the ribs close together and cover tightly with aluminum foil. I use 2 sheets of foil.
• Cook ~ 3 1/2 - 4 hours or until bone starts to separate from the meat and meat is tender.
• Uncover, drain off any liquid or excess fat (you don't want to start a fire if your broiler runs uber hot. Ribs are fatty and the grease could catch on fire so don't skip this step) OR place ribs on an aluminum lined baking sheet if you don't want to drain the hot baking dish (see video).
• Remove any excess fat from the top of the ribs with a butter knife (see video).
• Baste on bbq sauce (my favorite bbq sauce is Sweet Baby Ray's). Broil on low for 2-4 minutes (watching carefully so it doesn't burn) or until caramelized.
• Serve with potato salad or corn on the cob. Happy Eating! Beckie

CHUCK SHORT RIBS

Steps:

• Preheat oven to 325 degrees.
• I tried to get the membrane off the ribs, but was not successful, however, I think it would be best if it was removed.
• Season meat as desired, I didn't use any seasoning at all.
• Put the ribs with bone side up (curved side up), in the dish. Place sliced onion on top of the rib.
• Pour water BESIDE the ribs, not over them, leaving the onions on top of the meat.
• Cover with foil, cut slits in the foil. DO NOT REMOVE FOIL AT ALL DURING COOKING.
• Cook for 2 - 2.5 hours, depending on how "done" you like it.

SIMPLE BEEF SHORT RIBS

Steps:

• Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
• Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.