SLOW-COOKED BEEF SHORT RIBS WITH RED WINE SAUCE
Yum! The smell of these ribs simmering all day is just mouthwatering! Make sure to serve with a big loaf of crusty bread to mop up every last bit of the sauce!
Provided by Meredith .F
Categories Meat
Time 6h25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix flour, salt & pepper. Coat ribs with the mixture.
- In a large skillet, heat olive oil over med-high heat and brown the short ribs on all sides.
- In a crock pot, combine onions, 1 cup of red wine, chili sauce, brown sugar, vinegar, Worcestershire, dry mustard & chili powder. Add ribs to the mixture.
- Cover & cook on low for 6 hours.
- Remove ribs to a platter and keep warm.
- Turn crockpot to high and add remaining flour and red wine. Cook 10 minutes or until thoroughly combined and sauce has thickened.
- Pour sauce over ribs and serve immediately!
BEEF SHORT RIBS IN CINNAMON & RED WINE SAUCE
Recipe courtesy of Vikram Vij, Vij's Restaurant, in Vancouver Canada, reported (by Gourmet magazine) to be the best Indian restaurant in North America.
Provided by CountryLady
Categories Onions
Time 4h45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large, heavy saucepan with fitted lid, melt the ghee on medium to high heat.
- Add the cooking oil and the cumin seeds.
- Let the seeds sizzle for 30 seconds.
- Smell the cinnamon bark before adding to the pot.
- If it's very strong, break the bark in ½ and only use half.
- If it's not strong enough, add ½ bark.
- Add the onions& sauté until the onions are medium brown in colour.
- Smell for the cinnamon throughout the cooking process.
- You should smell a mild cinnamon flavour instead of a strong one.
- If cinnamon is the only spice you smell, take out the bark and continue cooking the curry.
- Add the garlic and continue to sauté until garlic is golden brown and onions are a darker brown.
- The darker you sauté the onions without letting them burn, the richer the onion flavour will be in this dish.
- Temporarily lower the heat and add the tomatoes and all of the remaining spices.
- Once you stir the powdered spices in the tomatoes, increase the heat back to medium.
- Stir regularly and continue cooking the spices until the oil/ghee separates from the tomatoes.
- This will take about 10 to 15 minutes.
- If at any time the onions or tomato spice mixture begins to stick to the bottom of the pan or looks like it's about to burn, either lower the heat or add 1 tablespoon of oil or ghee.
- Do not add water.
- This is meant to be a rich curry.
- Stir in the stock and red wine and bring to a boil.
- Reduce heat to low.
- Cover and simmer for 15 minutes or until the oil/ghee separates from the stock and rises to the top, stirring occasionally.
- Add the short ribs and stir well.
- Bring back to a boil.
- Reduce heat to low.
- Cover and simmer the short ribs until the meat completely separates from the bone.
- This will take approximately 4 hours and you will need to stir occasionally.
RED WINE-BRAISED BEEF SHORT RIBS
Provided by Kardea Brown
Categories main-dish
Time 3h50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F.
- Season the short ribs generously with the flour, salt and pepper. Heat a large Dutch oven or heavy-bottomed pot over high heat and add the oil. Add the short ribs in batches and brown on all sides, about 3 minutes per side. Transfer the ribs to a plate.
- Meanwhile, add the carrots, celery and onion to a food processor and pulse until the vegetables are almost a puree, about 30 seconds.
- Reduce the heat under the pot to medium high, add the vegetable puree and saute, stirring often, until the veggies are softened, about 5 minutes. Add the tomato paste, Italian seasoning and a pinch of flour. Cook, stirring constantly, until the tomato paste darkens slightly, about 3 minutes. Slowly pour in the wine while whisking; whisk until smooth and combined. Add the sugar to the wine. Bring to a boil, reduce to a simmer and cook until the wine is reduced by half, 10 to 15 minutes.
- Stir in the broth, garlic and bay leaves, bring to a boil, turn off the heat and add the ribs back to the pot. Cover, transfer to the oven and cook until the ribs are tender, about 3 hours. Serve over sweet potato polenta.
RED WINE-BRAISED SHORT RIBS
Steps:
- Preheat the oven to 425 degrees F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F.
- Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
- Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.
- Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side.
BEEF SHORT RIBS BRAISED IN BBQ RED WINE SAUCE
Cook 'em low and slow. That's the secret to tender short ribs. I like mine spicy, rich, and mahogany brown.
Yield feeds 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°. Mix up the flour and Creole Seasoning. Roll the ribs around in it til they're coated on all sides. Fire up a skillet over medium-high heat and add the oil. Brown the ribs til crusty on all sides, about 5 minutes per side. (If the ribs don't all fit in the pan at once without crowding, do them in batches.) Move the ribs to a baking pan just big enough to hold them close.
- Pour off all but 2 tablespoons of the hot oil from the skillet. Toss in the onions, green peppers, jalapeños, and bay leaves and cook, scraping in all those tasty brown bits clinging to the bottom of the pan. Season with a big pinch of salt and a dash of pepper, and cook til soft and light brown; then add the garlic and cook a minute more.
- Pour in the red wine and let it bubble for 1 minute while scraping the skillet again. Add the Mutha sauce, thyme, and water and simmer for a couple of minutes til blended.
- Douse the ribs with the sauce and cover the pan snugly with foil. Bake for 2 hours. Remove from the oven and uncover. Skim off the fat floating on the surface. Stir up the sauce and taste for seasonings. Give the ribs a flip, cover them up again, and pop them back in the oven for another half hour or so, til they're fork tender. Pull the ribs out of the oven, and fish out and discard the bay leaves. Reduce pan sauce if necessary. Serve each person 2 hot and steamy, well-sauced ribs sprinkled with parsley.
RED WINE BRAISED BEEF SHORT RIBS
Adapted from PBS Secrets of a Chef, Hubert Keller. This recipe can be made in a pressure cooker in less than 1/2 the time.
Provided by threeovens
Categories Meat
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Season short ribs on all sides with salt and pepper.
- Heat olive oil in an oven safe 5 quart casserole or Dutch oven over high heat.
- Sear ribs on all sides until browned, about 5 minutes each side.
- Place ribs in a shallow baking dish.
- Reduce heat to medium low and add onions, carrots, celery, ginger and garlic.
- With the back of your knife, smash lemongrass then slice.
- Add to pot.
- Sauté vegetables until soft.
- Add wine and scrape bottom of pot to loosen any brown bits.
- Add tomato paste, diced tomatoes, brown sugar, parsley, stock, and fresh sage sprig.
- Return ribs to pot, cover, and place in oven.
- Cook 1 1/2 hours.
- Remove cover and cook an additional hour in the oven.
- Once the ribs are tender, remove to the baking dish and tent with aluminum foil to keep warm.
- Strain sauce and discard vegetables.
- Cook sauce another 5 minutes to darken and thicken slightly.
- Return ribs, heat and serve with polenta or side dish or your choice.
Nutrition Facts : Calories 1030.7, Fat 89.3, SaturatedFat 36.8, Cholesterol 172.4, Sodium 582.7, Carbohydrate 12.7, Fiber 1.8, Sugar 7.8, Protein 34.8
BRAISED BEEF SHORT RIBS WITH RED WINE.
This is a perfect cut of meat to cope with big flavours and being slow cooked.
Provided by ElleJohnson
Time 3h15m
Yield Serves 6
Number Of Ingredients 12
Steps:
- In a large ovenproof casserole pan with, a tablespoon of vegetable oil, brown the ribs. Turning occasionally until the meat pieces are browned. Remove from the pan and leave aside.
- Wipe the pan clean, add another tablespoon of oil, fry the onions with carrots, garlic, celery stalks and salt/pepper. Cook, stirring until the vegetables have taken on colour. Add beef ribs along with tomatoes, red wine, soy sauce, olives and the herbs.
- Cook in 150c fan forced oven for about 3 hours or until the meat is falling off the bone. Turn the ribs half way through cooking. Serve with pasta or mashed potatoes.
GARLIC BRAISED SHORT RIBS WITH RED WINE
If you weren't already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that's your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.
Provided by Alison Roman
Categories meat, soups and stews, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
- Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
- Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
- Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
- Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.
CROCK POT SHORT RIBS IN RED WINE SAUCE OR STOVE TOP
The meat on the bone is so rich in flavor, and because short ribs are fairly fatty, they are always moist.
Provided by Olha7397
Categories One Dish Meal
Time 8h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In measuring cup, pour boiling water over porcini mushrooms; let stand for 20 minutes. Strain, reserving liquid. I like to strain the liquid through a paper towel lined sieve, because of the sand in the liquid from the mushrooms. Set mushrooms and liquid aside.
- Cut ribs into 2 bone pieces. Broil, turning once, until browned, 5 minutes. Place in slow cooker.
- In skillet, heat oil over medium high heat; sauté porcini and button mushrooms, onions, garlic, carrots, rosemary, salt and pepper until softened, 5 minutes. Scrape into slow cooker. Add tomatoes.
- Whisk together soaking liquid, wine and tomato paste; pour into slow cooker. Cover and cook on low for 7 to 8 hours or until meat is tender. Skim off fat.
- In small bowl, whisk together flour, vinegar and 1/3 cup water; whisk into slow cooker. Cover and cook on high for 15 minutes or until thickened. Stir in parsley. Makes 6 to 8 servings.
- VARIATION: Stove Top Short Ribs in Red Wine Sauce: Follow recipe as directed, using Dutch oven instead of slow cooker; cover and simmer over medium low heat until ribs are tender, about 2 hours. Skim of fat. Reduce flour to 2 tablespoons and water to ¼ cup; whisk into pan and simmer until thickened, about 5 minutes. Stir in parsley.
- Canadian Living Make it Tonight.
Nutrition Facts : Calories 1010.5, Fat 85.1, SaturatedFat 36.2, Cholesterol 172.4, Sodium 471.7, Carbohydrate 19.1, Fiber 3.8, Sugar 8.2, Protein 36.2
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