CROCK POT BRAISED SHORT RIBS RECIPE
Crock pot braised short ribs recipe gives you tender ribs with the ease of the slow cooker. Now you can enjoy braised ribs any day of the week.
Provided by Eating on a Dime
Categories Main Course
Time 7h10m
Number Of Ingredients 14
Steps:
- Heat the vegetable oil over medium heat in a skillet.
- Add the short ribs and onions to the pan. Season with the salt and pepper.
- Sauté for 3-5 minutes on each side until brown.
- Add the short ribs and onions in the crock pot.
- Add all the other ingredients except the corn starch and water to the crock pot.
- Cover and cook on low for 7-8 hours or on high for 3-4 hours.
- Remove the ribs, carrots and bay leaf from the crock pot.
- Make a corn starch slurry by dissolving the cornstarch in the water.
- Stir the cornstarch slurry into the crock pot. Cook until gravy has thicken.
- We recommend serving the short ribs and carrots with mashed potatoes with the gravy drizzled over the top.
- Enjoy!
Nutrition Facts : Calories 337 kcal, Carbohydrate 15 g, Protein 23 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 65 mg, Sodium 1663 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
SLOW BRAISED BEEF SHORT RIBS
Steps:
- Season the ribs liberally with herbs and salt and pepper. Place in a large non-reactive bowl or deep container and cover with wine. Marinate for 12 hours in the refrigerator.
- Preheat oven to 375 degrees F.
- Remove ribs from marinade, pour all the wine into a sauce pot, and reduce by half. Meanwhile, heat a layer of olive oil in a large cast iron pan over medium-high heat. Sear ribs on all sides until well browned. Place browned ribs into a braising or deep roasting pan. Brown onion, carrots, celery, and garlic in the same cast iron pan, adding more oil as needed. Scatter browned vegetables over the ribs. Add the reduced wine, the stock, bay leaves, and mushrooms. Cover the pan with parchment paper and foil and place in the oven for 5 hours. Transfer from the oven and allow the ribs to rest for 1 hour before removing the bones. Skim any fat from the sauce. Remove vegetables from the pan and set aside. While ribs are resting, strain sauce into a sauce pot and reduce for 1 hour. Pour hot sauce over ribs and vegetables and serve.
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
CROCK POT BRAISED BEEF SHORT RIBS WITH RED WINE
Steps:
- Gather the ingredients.
- Sprinkle short ribs with salt and pepper.
- Heat vegetable oil in a large skillet or sauté pan over medium heat. Add short ribs and cook for about 10 minutes, turning to brown all sides. Remove to slow cooker insert.
- Add celery, carrots, onion, and garlic to the same skillet. Cook over medium heat, stirring frequently until lightly browned, about 8 to 10 minutes. Add red wine, veal or chicken or veal stock, and thyme. Bring mixture to a full boil.
- Pour hot wine and vegetable mixture over short ribs in slow cooker. Cover and cook on low for 6 to 8 hours, until meat is very tender. Alternatively, cook on high for about 3 to 5 hours.
- Remove short ribs to a serving bowl or platter and keep warm. At this point, they will have separated from the bones, so you can discard the bones.
- Strain cooking liquids and discard the solids. Skim fat from the juices (use a gravy separator if possible). Add juices to a medium saucepan. Bring to a full boil over high heat. Reduce heat to medium, and continue boiling for about 5 minutes, or until reduced by about one-third to one-half. You should have about 2 cups of sauce. Taste sauce and season with salt and freshly ground pepper, as needed.
- Pour sauce over short ribs and serve immediately; or return to the slow cooker and keep warm until serving time.
- Serve with mashed potatoes or a potato gratin, or serve open-faced on toasted sandwich buns with some of the sauce. Enjoy.
Nutrition Facts : Calories 1344 kcal, Carbohydrate 13 g, Cholesterol 387 mg, Fiber 2 g, Protein 101 g, SaturatedFat 39 g, Sodium 442 mg, Sugar 5 g, Fat 92 g, ServingSize 3 to 4 pounds (4 to 6 servings), UnsaturatedFat 0 g
RED WINE BRAISED SHORT RIB
One of the darlings of the culinary world is the short rib. When you think of a rib, most think of the pork rib, but the beef rib is larger, meatier and if cooked correctly is incredibly tender. It's preparations are endless, it can flavored with an Asian flair, a robust BBQ but this version is a take on the flavors reminiscent of a Grandma's pot roast.
Provided by Thyme Savours
Categories Meat
Time 3h50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preparation.
- Preheat oven to 350 degrees
- In small bowl, combine the garlic salt, italian seasoning, salt and pepper. Blend well.
- Apply generously the spice rub ingredients you just prepared to both sides of the short ribs.
- In oven proof roasting pot, coat bottom of pan with olive oil and brown each side of the rib (approximately 3 minutes per side) on a medium heat cooktop.
- Remove ribs and set aside
- Add carrots, onions, garlic and rosemary to same pot that you just browned the ribs in and saute until translucent.
- Add red wine and 2 Cups of the beef broth and and bring to a boil, then remove from heat.
- Return ribs to roaster and cover.
- Place in oven and cook for 3 hours. Periodically check to ensure liquid is still present. If needed, add more beef broth and red wine.
- After 3 hours, reduce heat to 325 degrees and bake for an additional 30 minutes.
- Turn oven to 175 degrees and remove 1/2 cup of braising liquid from pan and degrease. An easy method of separating the grease is by adding ice cubes and the grease sticks to the ice cube. Just don't let the ice melt, remove the cubes as you go.
- In a small pot, on medium heat whisk braising liquid, 1/2 cup beef broth and contents of gravy mix until thickened.
- Serve short ribs and drizzle sauce to taste.
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!
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
CROCK POT BEEF SHORT RIBS
Make and share this Crock Pot Beef Short Ribs recipe from Food.com.
Provided by Diana Adcock
Categories Vegetable
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Brown ribs in oil and place in crock pot with the onions, spuds and carrots.
- Mix together the remaining ingredients and pour over ribs and veggies.
- Cover and cook on low for 8-10 hours.
- Remove ribs and veggies, and add the cornstarch mixture to thicken liquid if desired.
BRAISED SHORT RIBS (CROCK POT)
This recipe is in the October 2008 issue of Bon Appetit and is absolutely delicious. It is very easy to make but looks and tastes like you spent hours on it.
Provided by Eliza S
Categories Meat
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle ribs with coarse salt and pepper.
- Place in even layer in slow cooker. Add next 7 ingredients, cover, and cook on low heat until meat is tender, about 8 hours.
- Using slotted spoon, transfer ribs to serving bowl. Discard parsley and bay leaves. Spoon fat off top of sauce and pour sauce over ribs. Serve with bread.
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