CRANBERRY GLAZED PORK RIBS
Ruby red cranberry sauce becomes a tangy glaze in this easy summertime recipe!
Provided by CORWYNN DARKHOLME
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 1h30m
Yield 6
Number Of Ingredients 5
Steps:
- In a small saucepan stir cranberry sauce, cinnamon stick, mustard and orange zest over medium heat for 5 minutes or till bubbly. Set aside.
- On preheated coals (medium heat) with a drip pan, place ribs on grill. Brush with sauce. Cover and grill for 45 to 60 minutes, brushing occasionally with sauce, until ribs are tender and no pink remains.
- Heat remaining sauce. Remove and discard cinnamon stick. Serve sauce with ribs.
Nutrition Facts : Calories 220.3 calories, Carbohydrate 14.9 g, Cholesterol 45.6 mg, Fat 12.6 g, Fiber 0.9 g, Protein 11.6 g, SaturatedFat 4.6 g, Sodium 96.4 mg, Sugar 9.1 g
CRANBERRY-GLAZED BRAISED SHORT RIBS
Move over, turkey! These braised short ribs may soon become everyone's favorite meat to eat with cranberry! Enjoy Cranberry-Glazed Braised Short Ribs.
Provided by My Food and Family
Categories Recipes
Time 2h50m
Yield Makes 6 servings.
Number Of Ingredients 10
Steps:
- Mix first 5 ingredients. Set aside.
- Cook ribs in Dutch oven or large deep skillet on medium-high heat 4 min. on each side or until browned on both sides. Remove ribs from pan. Add onions and cranberries to pan; cook 5 min., stirring frequently. Return ribs to pan. Add 2 cups of the cranberry juice mixture. Bring to boil; cover. Simmer on low heat 1 hour 15 min. Add fennel; cook 45 min. or until ribs are tender. After about 15 min., bring remaining cranberry juice mixture to boil in medium saucepan; simmer on medium-low heat 15 min. or until thickened, stirring frequently.
- Use fork or slotted spoon to transfer ribs and vegetables to platter; cover to keep warm. Skim and discard fat from sauce remaining in pan. Pour half into medium bowl. Whisk in cornstarch until well blended. Add to cranberry juice mixture in saucepan; mix well. Bring to boil, stirring constantly; cook 1 min.
- Serve vegetables and ribs topped with cranberry glaze.
Nutrition Facts : Calories 720, Fat 46 g, SaturatedFat 20 g, TransFat 0 g, Cholesterol 105 mg, Sodium 470 mg, Carbohydrate 50 g, Fiber 4 g, Sugar 41 g, Protein 25 g
RED WINE CRANBERRY BRAISED SHORT RIBS
Slow cooked short ribs in red wine with fresh herbs and sweet cranberries. They're a one pot and done kind of dinner, festive, and totally delicious. Serve these over a bed of creamy mashed potatoes and you'll have the perfect dinner for a cold night in.
Provided by Tieghan Gerard
Time 6h20m
Number Of Ingredients 15
Steps:
- 1. Season the short ribs with salt and pepper. Heat the olive oil in a large oven safe skillet, sear the ribs on both sides. Remove the ribs and transfer to the slow cooker. 2. To the slow cooker, add the onions, shallots, and carrots. Add the wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and cook on low for 6-8 hours. During the last 2 hours of cooking, add the cranberries. 3. Remove the thyme, rosemary, and bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce. Enjoy!
- 1. Preheat the oven to 325 degrees F.2. Season the short ribs with salt and pepper. Heat the olive oil in a large oven safe skillet, sear the ribs on both sides. Remove the ribs to a plate. Add the onions, shallots, and carrots, cook 5-10 minutes or until the onions begin to caramelize. Add back the short ribs. Add the wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves. Sprinkle over the cranberries. Season with salt and pepper, gently stir to combine. Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the short ribs are tender and falling off the bone.3. Remove the thyme, rosemary, and bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce. Enjoy!
Nutrition Facts : Calories 648 kcal, ServingSize 1 serving
CRANBERRY SHORT RIBS
We live in the Yukon bush, so I pick wild cranberries for this incredibly tender comfort food. I sometimes substitute moose for the beef. -Cathy Wylie, Dawson City, Canada
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Place ribs in a greased 8-in. square baking dish; sprinkle with 1/4 teaspoon salt and pepper. Bake, covered, until tender, 1-1/4 to 1-1/2 hours., In a small saucepan, combine flour, brown sugar, mustard, cloves and remaining salt; gradually whisk in water and vinegar until smooth. Stir in cranberries, lemon zest and, if desired, browning sauce; bring to a boil. Cook and stir until thickened, about 2 minutes., Drain ribs. Pour cranberry mixture over ribs. Bake, uncovered, 15 minutes longer.
Nutrition Facts : Calories 314 calories, Fat 16g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 645mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 28g protein.
BRAISED CABERNET BEEF SHORT RIBS
This recipe uses boneless beef short ribs and, after browning, can be made either in a covered dish in the oven or in your slow cooker. The short ribs turn out extremely tender and flavorful. I normally serve this dish over white rice.
Provided by Jennifer G.
Categories Main Dish Recipes Rib Recipes
Time 5h20m
Yield 6
Number Of Ingredients 10
Steps:
- Season ribs with salt, garlic powder, and black pepper. Sprinkle flour over both sides of the ribs.
- Heat oil in a large pot over medium-high heat. Cook about half the garlic in the hot oil until golden brown, 2 to 3 minutes; add short ribs and cook until completely browned, 2 to 3 minutes per side.
- Pour beef broth and wine into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer ribs and liquid to the crock of your slow cooker; put remaining garlic and sliced onion atop the ribs.
- Cook on Low for 5 hours. Remove ribs to a wide and shallow serving bowl. Ladle liquid from crock into a large skillet.
- Bring the liquid in a skillet to a boil and cook until reduced in volume by half, 5 to 7 minutes. Pour sauce over the ribs and turn ribs to coat.
Nutrition Facts : Calories 337.4 calories, Carbohydrate 14.3 g, Cholesterol 61.4 mg, Fat 17 g, Fiber 1.2 g, Protein 23.6 g, SaturatedFat 6 g, Sodium 2762.4 mg, Sugar 2.1 g
FO-SHO SHORT RIBS WITH BALSAMIC GLAZE
Provided by Guy Fieri
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 31
Steps:
- Preheat oven to 350 degrees F.
- In a large Dutch oven, over medium-high heat, cook bacon to render fat. Remove bacon and reserve as garnish for parsnips. Season ribs with salt and pepper. Sear all sides of ribs, in batches, ends included, and then remove. Add in vegetables, cook for 5 minutes, add flour and spices, cook for 3 minutes longer and deglaze pan with red wine. Put the ribs back into pot and add stock to cover 3/4 of the way up the ribs. Cover and cook in oven for 1 hour 30 minutes to 1 hour 45 minutes or until fork tender. Remove ribs to a baking dish and brush with Balsamic Glaze, cover with foil and keep warm in a preheated 250 degrees F oven. Strain and reduce broth by a third. (Broth to be served with Parsnip Puree.)
- In a small pot over medium heat, combine all ingredients. Whisk occasionally and reduce by one third.;
- In a large heavy bottom pot over medium heat, add in celery root, parsnip root, whole milk, garlic and thyme. Bring to a simmer and reduce heat. Simmer 5 to 7 minutes or until fork tender. Strain, reserving liquid. Discard thyme bundle. Place vegetables in food processor and pulse, adding reserved liquid as necessary, to desired consistency. Add butter and salt and pepper, to taste, and pulse. Garnish with bacon and fried onions. Serve with reduced broth from short ribs.
GLAZED AND BRAISED SHORT RIBS WITH SHERRY VINEGAR
Provided by Food Network
Categories main-dish
Time 3h45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Brown the ribs in the olive oil in a stock pot on all sides. Remove to a paper towel lined plate. Remove the pan from the heat and carefully add the sherry and sherry vinegar. Return to the heat and cook, scraping up any browned bits from the bottom of the pan, for about 5 minutes. Be careful as the alcohol may ignite when returned to heat. If it ignites, wait to stir until the flames die out.
- Add the rest of the ingredients, except for the butter, including the browned ribs, to the pot. Bring the liquid to a simmer, cover, and cook for about 3 hours, or until the ribs are very tender.
- Season with salt and pepper. Remove the ribs from the pot and set aside on a plate. Strain the liquid and return to the pot. Add the butter and stir until the butter is incorporated. Add the ribs back to the pot and coat well with the sauce. Serve.
SAVORY BRAISED SHORT RIBS
This is hearty comfort food. Serve with mashed potatoes, a veggie and good bread for sopping up the sauce. YUM!
Provided by Dreamgoddess
Categories Meat
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Brown short ribs well on all sides (about 30 minutes) in Dutch oven over medium heat.
- Add broth, onion, 1 c water, peppercorns, worchstershire sauce, garlic, bay leaf and marjoram.
- Bring to a boil; reduce heat, cover and cook slowly 2 to 2 1/2 hours or until tender, turning once.
- Meanwhile, prepare Horseradish Sauce.
- Place short ribs on serving platter and keep warm.
- Skim fat from cooking liquid.
- Combine flour with 1 /2 cup water, mixing until smooth; combine with cooking liquid, bring to a boil, stirring constantly, reduce heat and cook slowly 3 minutes.
- Strain, if necessary, and serve with short ribs.
- Garnish platter with tomato wedges and parsley.
- Serve Horseradish sauce with short ribs.
- HORSERADISH SAUCE.
- 1/4 Cup Dairy Sour Cream 1 T Prepared Mustard 2 1/2 T Prepared Horseradish 1/8 t Salt Combine sour cream, horseradish, mustard and salt in small bowl.
- Cover and refrigerate.
ASIAN BRAISED SHORT RIBS WITH CRANBERRY-TERIYAKI GLAZE
Steps:
- Sprinkle short ribs with 3 teaspoons salt and 2 teaspoons pepper.
- In large heavy stockpot over high heat, heat oil until hot but not smoking. Working in batches, sear ribs, turning occasionally, until brown on all sides, about 10 to 12 minutes. Transfer as browned to plate, reserving rendered fat in pan. Add onions, carrots, celery, fennel, lemongrass, garlic, and ginger and sauté, stirring frequently, until soft, about 10 minutes. Add rice wine, soy sauce, thyme, and bay leaves, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Return short ribs to pot and add water to cover. Bring to boil, then reduce heat to low, cover, and simmer 3 1/2 hours, then brush with glaze. Continue cooking, brushing with glaze every 5 minutes, until meat is very tender and falling off bones, about 4 hours total. Transfer ribs to serving dish, brush with glaze, and serve.
CRANBERRY-TERIYAKI GLAZE
Steps:
- In a saucepan coated lightly with oil over high heat, sauté the onions, ginger and dried cranberries until soft, about 5 minutes. Add the orange zest and juice, naturally brewed soy sauce, cranberry juice, and sugar and bring to a simmer. Reduce by 50 percent over low heat, about 10 to 15 minutes. Check for flavor. Immediately, transfer to a blender and blend until almost smooth (with small bits is preferable), drizzling in oil. Do not blend until super smooth. Check for flavor and adjust seasonings. Let come to room temperature, then transfer to a glass jar, seal and store in fridge for up to two weeks.
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BRAISED SHORT RIBS RECIPE - FOOD & WINE
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5/5 Category Beef
- In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.
- Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
- Preheat the oven to 350°. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
- Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.
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- For sauce, cook and stir cranberry sauce, cinnamon, mustard, and orange peel over medium heat for 5 minutes or until bubbly. Set aside.
- Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place ribs on grill over drip pan. Brush with sauce. Cover and grill for 45 to 60 minutes or until ribs are tender and cooked through, brushing ribs occasionally with sauce. Heat any remaining sauce. Remove and discard stick cinnamon. Serve sauce with ribs. Makes 6 servings.
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- Pat the short ribs dry with a paper towel and season them all over with salt and pepper. Heat the oil in a large Dutch or oven safe pot oven over medium-high heat until shimmering. Working in batches, sear the ribs evenly on all sides, about 4 minutes per side, until well browned. Remove browned short ribs from the pot and set aside.
- Lower the heat to medium and add the chopping onion and halved shallots. Cook, stirring occasionally, for 5-10 minutes, until beginning to brown and caramelize.
- Add red wine and cranberry juice to the pot, scraping up any browned bits from the bottom. Stir in the brown sugar. Return the short ribs back to the pot, along with any accumulated juices, nestling them into the braising liquid. Add the thyme and bay leaves and sprinkle the cranberries on top. Season with salt and pepper, gently stir to combine.
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