SAVORY BEEF SHORT RIBS
Take your dinner to the next level with this simple, yet stunning, Savory Beef Short Rib recipe.
Provided by Chrystal
Categories Main Dishes
Time 4h10m
Number Of Ingredients 13
Steps:
- Mix the first five ingredients (the spices) and rub on the outside of the beef short rib; set aside.
- Place the tomato paste, water, balsamic, garlic cloves, Dijon mustard, and cocoa into a slow cooker and mix with a spoon until combined.
- Turn the slow cooked on low.
- In a medium sized skillet, heat the oil until melted and it coats the pan.
- Sear beef short ribs on all sides until brown. About one minute per side.
- Add the seared beef short ribs to the slow cooker and cover.
- Cook on low for 4-6 hours or until they are tender and fall off the bone.
- Spoon sauce over each piece of beef short rib before serving.
Nutrition Facts : Calories 418 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 113 milligrams cholesterol, Fat 29 grams fat, Fiber 1 grams fiber, Protein 30 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 2, Sodium 422 grams sodium, Sugar 5 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
BEEF SHORT RIBS SUPREME - GLUTEN FREE
This is posted on behalf of the Yahoo Group SillyYaks. I made this recipe the other day using Beef Shortribs, but you could also use this recipe for Pork Ribs. My husband and I gave it a "10". I get recipes on the Chitterling website, and they are usually family recipes that other members send in. Of course it isn't a gluten-free site, but for desserts I just change the recipes. Donna S. in Oregon
Provided by DoveChocolatierinKY
Categories Pork
Time 2h35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown ribs in a large skillet.
- Cover and cook over low heat for one hour.
- Drain off pan drippings.
- Combine remaining ingredients, and pour over ribs.
- Cover tightly and cook over low heat 1-1/2 hours or until tender.
- At least using your own ingredients, you don't have to wonder about gluten!
Nutrition Facts : Calories 1590.5, Fat 124, SaturatedFat 53.7, Cholesterol 258.6, Sodium 2436.4, Carbohydrate 66.5, Fiber 2.5, Sugar 59.9, Protein 52.5
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- Pat the beef ribs dry on paper towel and set on a plate next to the stove. Heat the olive oil and bacon fat over medium-high heat in an ovenproof Dutch oven with a lid. When the oil is shimmering, add half the rib to the pan using long tongs to keep your hands away from the splattering oil. Lightly sprinkle ribs with salt and pepper. Reduce the heat to medium and cover the pan with a wire splatter guard. This not only protects you from the popping oil but also reduces your clean up afterwards.
- Leave the meat undisturbed for about 4 minutes or until the first side is nicely browned and it releases automatically from the bottom of the pan. If it is sticking, leave it alone for another minute or two, giving it time to develop a nice crust on the outside. Use the tongs to turn the ribs to the other side and leave alone for another 4 minutes or so. When browned, stand the ribs on their edges to brown, flipping one more time until all four sides are evenly browned. Use the tongs to transfer the browned ribs to a baking sheet.
- Repeat with remaining ribs, seasoning lightly and browning on all sides. Transfer to the baking sheet with the first batch of ribs. Set aside while cooking the vegetables and making the braising sauce.
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