BRAISED SHORT RIBS
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 325 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside.
- In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered. Remove the bacon and set aside. Drain off any excess fat.
- Add the olive oil to the pan with the bacon fat and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside.
- Lower the heat to medium. Add the carrots, shallots and onions to the pan and cook for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of glory. Add the broth, 1 teaspoon kosher salt and plenty of freshly ground black pepper and bring to a boil. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid. Finally, add the cooked bacon.
- Put on a lid and transfer to the oven. Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours. Remove the pan from the oven and allow to sit for at least 20 minutes with the lid on before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)
- For each serving, arrange 2 ribs on a bed of the grits, spooning a little juice over the top.
- Cook the grits according to the package instructions, adding the salt with the water. Turn off the heat just before the grits are done.
- Preheat the oven to 350 degrees F.
- In a small bowl, whisk together the eggs. To temper the eggs before adding them to the hot grits, throw a couple of spoonfuls of the hot grits into the eggs. Begin stirring immediately and continue stirring until the mixture is well combined.
- Pour the egg mixture into the grits. Stir constantly to incorporate the eggs into the grits. Add the butter and stir until melted. Next, add the cheese and stir until melted. Add the cayenne and garlic and stir well to combine. Taste and adjust the seasonings, adding more salt or cayenne if necessary. You could also add more cheese if you think that will bring happiness to your life, but keep in mind that some cheeses increase the salt content more than others.
- Butter a 9-by-13-inch baking dish and pour the grits into the dish. Bake until the grits are hot and bubbly, 30 to 35 minutes. Let stand for 10 minutes before serving. The grits will become firmer as they cool.
BRAISED COUNTRY STYLE RIBS
Make and share this Braised Country Style Ribs recipe from Food.com.
Provided by swirlycinnacakes
Categories Pork
Time 2h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 325. Heat a large Dutch oven over medium high heat.
- Season the ribs all over with salt and pepper.
- Place a small amount of oil in your pan and place the ribs in the pan, being careful you don't crowd them. Brown the ribs on all sides, about 3 minutes per side. The trick to searing is: do not move the meat! It will let you know it's ready to be turned when you nudge it gently with tongs and it lets go of the pan.
- When all of the meat is browned, remove it to a plate and add the onion, carrots and celery to the pan. Cook for about 5-7 minutes, or until the veggies are just beginning to brown.
- Add the tomato paste and cook - it will stick to the brown bits on the bottom of the pan, but that's exactly what you want. You want the tomato paste to turn completely brown. When this happens, about 4 minutes or so, add the garlic, and then deglaze the pan with the red wine, scraping up all of the brown bits.
- Add the tomatoes and the chicken stock.
- Place the ribs back into the pan, nestling them down into the liquid. Cover loosely with foil and place in the oven, Cook for an hour, the turn the ribs over and cook another hour. These ribs take about 2-3 hours to cook, depending on the beginning size. They are done with they begin falling apart and off the bone.
- When the ribs are done, remove them to a plate and strain the cooking liquid through a strainer - it doesn't have to be perfectly strained, a colander is fine. Discard the solids and place the sauce and ribs back in the pan and keep warm until serving. The liquid makes a nice thick sauce which doesn't need any sort of butter mounting or anything, it's rustic.
Nutrition Facts : Calories 633.6, Fat 23.9, SaturatedFat 8, Cholesterol 81.8, Sodium 1465.2, Carbohydrate 58.9, Fiber 11.7, Sugar 29.7, Protein 29.2
BRAISED COUNTRY-STYLE PORK RIBS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F.
- Pat the ribs dry and sprinkle with salt and pepper. Heat 2
- tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs
- on all sides, working in batches if needed. Remove the ribs and set aside. Add
- the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium.
- Add the carrots, celery, onions and some salt and pepper and cook until soft,
- about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add
- the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.
- Deglaze the pan with the vinegar, and then add the red pepper flakes and bay
- leaves.
- Add the ribs back to the pan and add enough stock to reach
- halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in
- the oven. Braise until the meat is tender, about 1 1/2 hours. During the last
- half hour, uncover to allow the liquid to reduce and the pork to brown.
- Serve the ribs with Creamy Polenta, spooning the sauce on
- top, and garnishing with parsley.
- Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
- In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.
- Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.
COUNTRY STYLE BRAISED SHORT RIBS
I got this recipe from an anicent and well used old taste of home meat pamphlet.. It is my favorite way to prepare ribs
Provided by GingerlyJ
Categories Meat
Time 2h30m
Yield 1 pot, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- brown ribs for 30 minutes in broiler pan.
- meanwhile combine ingridients in a saucepan.
- simmer for about ten minutes and then coat ribs with sauce.
- bake on 300 for 2-3 hours basting often.
Nutrition Facts : Calories 999, Fat 82.8, SaturatedFat 35.9, Cholesterol 172.4, Sodium 991, Carbohydrate 28.7, Fiber 1.6, Sugar 22, Protein 34.8
BEER-BRAISED COUNTRY-STYLE PORK RIBS
Provided by Food Network Kitchen
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Pat the ribs dry, season with salt and sprinkle with 1/2 teaspoon paprika. Heat the olive oil in a large Dutch oven over medium heat. Add the ribs in batches and cook until browned, about 8 minutes per side. Remove to a plate. Add the onions and cook until browned, about 10 minutes. Add the remaining 1 teaspoon paprika and season with salt.
- Add the beer; bring to a boil and cook until the liquid is reduced by half, about 8 minutes, scraping up the bottom of the pot with a wooden spoon. Add the chicken broth, bay leaves and thyme; when the liquid begins to simmer, return the ribs to the pot and transfer to the oven. Cook, uncovered, turning the ribs once or twice, until the meat is almost tender, about 1 hour.
- Mix the vinegar and honey in a measuring cup. Remove the pot from the oven and place on the stovetop; bring to a simmer over medium heat. Add the vinegar mixture and bring to a boil, then return the pot to the oven. Continue to braise, uncovered, until the ribs are tender, 15 to 20 more minutes. Return the pot to the stovetop and transfer the ribs to a plate. Bring the sauce to a boil over medium heat; skim off the fat and cook until thickened, 10 to 15 minutes. Return the ribs to the pot and heat through. Discard the bay leaves and thyme. Photograph by Con Poulos
HUNGARIAN SHORT RIBS
Tender, falling apart beef ribs in a tangy sauce reminiscent of slow cooked barbecue. I've also made this with country style pork ribs (very, very good). The original recipe calls for cooking the noodles in the sauce, but I like to use a hearty noodle like bowties or kluski and cook separately, then mix in before serving.
Provided by ElaineAnn
Categories Meat
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- I trim some of the fat from the short ribs. There is plenty marbled throughout to keep these moist. Brown ribs in a Dutch oven in hot oil.
- Remove ribs and sauté onions until softened but not brown. Return ribs to pot.
- Blend tomato sauce, 1 cup water, brown sugar, vinegar, salt, mustard, and Worcestershire. Pour over ribs.
- Bring to boil, reduce heat to simmer, and cook 2 to 2 1/2 hours or until meat is tender.
- Skim off fat.
- Stir in noodles and additional 1 cup water.
- Cover and cook, stirring occasionally, for 15 to 20 minutes until noodles are tender.
Nutrition Facts : Calories 1451.3, Fat 116.9, SaturatedFat 48.8, Cholesterol 264.6, Sodium 950.5, Carbohydrate 47.1, Fiber 3.2, Sugar 14.3, Protein 50.4
BRAISED SHORT RIBS WITH GRAVY
This recipe can be finished in a slow cooker which makes it very helpful during those very busy days.-Susan Kinsella, East Falmouth, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Sprinkle short ribs with 1/2 teaspoon pepper and salt. In an ovenproof Dutch oven over medium-high heat, brown ribs in oil in batches. Remove meat and set aside. Add next five ingredients to drippings; cook until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. , Return ribs to pan. Add 4 cups broth, rosemary, oregano, bay leaf and remaining pepper; bring to a boil. Bake, covered, until meat is tender, 1-1/2 to 2 hours. Remove ribs to a serving platter and tent with foil. Discard herbs., Pour drippings and loosened browned bits from roasting pan into a measuring cup. Skim fat. Add enough remaining broth to drippings to measure 1 cup. In a small saucepan, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with ribs.
Nutrition Facts : Calories 310 calories, Fat 19g fat (7g saturated fat), Cholesterol 66mg cholesterol, Sodium 507mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.
BEER 'N BBQ BRAISED COUNTRY STYLE PORK RIBS
This recipe comes originally from the "Meat lovers Cookbook" - It is easy to put together and wait til you taste them.they are awesome - I served them with noodles and a green salad I sometimes add 3 cloves of garlic with the BBQ Sauce - Play with it to suit your taste.-
Provided by Bergy
Categories Pork
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Brown the pork in a lightly sprayed skillet on all sides (apprx 7 minutes).
- Place the ribs in an oven proof pan and scatter the onions all around them.
- Pour in the beer and seal with a lid or tin foil.
- Bake at 375F until the pork is tender 1 1/2- 2 hours.
- Pour out the beer.
- Slather the pork with the BBQ sauce and bake uncovered for 1 more hour or until the meat is brown and the sauce is thick.
- Enjoy.
COUNTRY RIBS SLOW BRAISED IN WINE--WITH NOODLES
Make and share this Country Ribs Slow Braised in Wine--With Noodles recipe from Food.com.
Provided by Derf2440
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove any excess fat from the ribs and season the ribs with salt and fresh ground pepper to taste.
- Heat the oil in a large nonstick frypan to hot, add the ribs and brown well on all sides; about 5 to 8 minutes. Remove ribs to a plate and keep warm. Reduce heat and add wine, deglaze pan, releasing the brown bits.
- Mix together in a bowl, the rest of the ingredients for the sauce, except the spinach, reserve for later. Add to the wine in the frypan. Stir together and bring to slow simmer then add the browned ribs. Cover and simmer for 1 hour. Remove from heat and stir in the spinach.
- In the meantime, cook the noodles according to the package instructions; drain well.
- Pour ribs and sauce into a large pasta bowl; add the drained noodles, carefully stir to combine.
Nutrition Facts : Calories 646.9, Fat 25.6, SaturatedFat 8.3, Cholesterol 126.1, Sodium 493.7, Carbohydrate 65.2, Fiber 4.2, Sugar 6.5, Protein 30.2
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
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
More about "country style braised short ribs food"
BRAISED COUNTRY SHORT RIBS | MRFOOD.COM
From mrfood.com
Category BeefEstimated Reading Time 2 mins
VOICE CHANGER RECIPE COUNTRY STYLE BRAISED SHORT RIBS
From webetutorial.com
COUNTRY STYLE PORK RIBS BRAISED IN WINE AND GARLIC
From recipesrandycooks.com
BRAISED COUNTRY-STYLE PORK RIBS | GORDON FOOD SERVICE CANADA
From gfs.ca
BRAISED SHORT RIBS IN THE OVEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
SMOKED BONELESS PORK RIBS - THERESCIPES.INFO
From therecipes.info
BRAISED COUNTRY STYLE PORK RIBS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PORT-BRAISED SHORT RIBS - COOK'S COUNTRY
From cookscountry.com
WINE-BRAISED SHORT RIBS - COOK'S COUNTRY
From cookscountry.com
SLOW BRAISED COUNTRY STYLE RIBS - DEEP SOUTH DISH
From deepsouthdish.com
RED WINE BRAISED BONELESS SHORT RIBS - THESE RED WINE BRAISED …
From pinterest.ca
THE BEST BRAISED SHORT RIBS | FOODIECRUSH.COM
From foodiecrush.com
FRENCH STYLE BRAISED SHORT RIBS - CLOSET COOKING
From closetcooking.com
DUTCH OVEN CIDER-BRAISED COUNTRY STYLE PORK RIBS RECIPE
From thespruceeats.com
BRAISED COUNTRY-STYLE RIBS WITH ASIAN FLAVORS | THE SPLENDID TABLE
From splendidtable.org
BRAISED COUNTRY STYLE RIBS WITH WHITE BEANS AND FRESH HERBS
From emerils.com
COUNTRY STYLE SHORT RIBS RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BRAISED COUNTRY STYLE BEEF RIBS - THERESCIPES.INFO
From therecipes.info
BRAISED BEEF SHORT RIBS RECIPE WITH CABBAGE - THE SPRUCE EATS
From thespruceeats.com
OVEN-BRAISED COUNTRY-STYLE PORK RIBS RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEER BRAISED COUNTRY RIBS RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RED WINE BRAISED BONELESS SHORT RIBS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
10 BEST BRAISED COUNTRY STYLE PORK RIBS RECIPES - YUMMLY
From yummly.com
BRAISED COUNTRY STYLE PORK RIBS - REDGOLDFOODSERVICE.COM
From redgoldfoodservice.com
CHINESE COUNTRY BEEF SHORT RIBS RECIPE - FOOD NEWS
From foodnewsnews.com
BRAISED BEEF SHORT RIBS | COOK'S COUNTRY
From cookscountry.com
BRAISED SHORT RIBS WITH EGG NOODLES RECIPE | MYRECIPES
From myrecipes.com
LEFTOVER COUNTRY STYLE RIBS RECIPES - CREATE THE MOST AMAZING …
From recipeshappy.com
ITALIAN COUNTRY RIBS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
EASY COUNTRY-STYLE PORK RIBS IN THE OVEN - BAKING MISCHIEF
From bakingmischief.com
WINE-BRAISED SHORT RIBS | COOK'S COUNTRY
From cookscountry.com
BRAISED COUNTRY-STYLE PORK RIBS - GLUTEN FREE RECIPES
From fooddiez.com
RED WINE BRAISED COUNTRY STYLE RIBS - PORK RECIPES - LGCM
From lakegenevacountrymeats.com
TRAEGER SMOKED COUNTRY STYLE PORK RIBS - PELLETSMOKER.NET
From pelletsmoker.net
8 THINGS TO DO WITH LEFTOVER BRAISED SHORT RIBS | FOOD
From foodandwine.com
MR. FOOD: BRAISED COUNTRY SHORT RIBS - WINK NEWS
From winknews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love