Fall Off The Bone Beef Short Ribs Food

RIDICULOUSLY TENDER BRAISED BEEF SHORT RIBS

Steps:

• Trim the as much excess fat off the top /sides of each rib. Try and avoid slicing into the meat as much as you can, and try to remove as much "silver skin" as possible, as this will not break down easily during cooking.
• Dice the vegetables small and equal sized so they cook fast and evenly.
• Measure the wine, tomato paste, marmite and beef stock.
• Prepare the herbs and star anise - tie the rosemary and thyme up with some string (this is the boquet garni)
• Weigh the butter and combine the flour and milk powder together in a dish.
• At the last stage cover the ribs with the flour/milk powder combo. Shake off the excess by banging them together.
• First stage is to sear the meat in a hot pan. Get a casserole dish with a heavy bottom (important to ensure we don't burn the meat) and put on a medium high heat. It should be hot but not so much that you can easily burn meat.
• Add some oil to the pan after heating for around 30 seconds. The oil should fully coat the bottom of the pan to prevent sticking.
• Immediately after adding oil, add the beef ribs. Place them face down on the meat side (not the bone side). Make sure they are not on top of each other and they are fully touching the bottom of the pan. Sear in batches if needs be.
• Sear on three sides - the top, and each side of the rib. No need to sear the bottom of the bone. Remove from the pan when each side has a nice golden sear. Place in a bowl and keep to the side.NOTE - Don't worry if they stick to the pan, use tongs to wiggle them free. If they don't come off, it means they are not ready. Leave them for another minute or so until done - turn down the heat if you feel it's burning. Don't worry if there are bits stuck to the pan when you pry them free, this is what we want! Flavour.
• Remove any black charred bits on the bottom of the pan as these are bitter. Add the onions and star anise to the pan now. Turn the heat down to a medium - low heat and stir well. Now we want to 'sweat' the vegetables - this means to remove their liquid and allow them to go soft. Cook for about 5 minutes. Scrape the bottom of the pan until all the sticky brown bits come up too. If they don't all come off, wait until the wine reduction step.NOTE - Don't allow the onion to brown otherwise it will add a slight bitter flavour profile.
• Next add the celery, carrot and mushrooms and sweat down for around 10 minutes or until nice and soft. Stir well.
• Remove the star anise (best to use a whole one so it's easier to remove) and add the red wine. Turn the heat up to high and reduce down until thick and syrupy or almost evaporated.
• Next add tomato purée and marmite. Stir well. Cook for 1 minute on a medium low heat.
• Add the beef ribs back now. Stir well and coat them in the vegetable mix.
• Add the stock to the pot now - remember, use proper stock or this recipe will not work towards the end (i.e. thickening). Ensure the ribs are submerged - add a splash of water if you need. Bring the stock to the boil on the hob. Stir well to ensure the vegetables are not stuck to the bottom.
• Once the stock is boiling, add the bay leaf and boquet garni ensuring the string is hanging just out of the pot.
• Place a lid on the pot, make sure the tip of the string is hanging outside. Place in a pre-heated oven at 180C for around 4 hours. The longer the better.
• Remove from the oven 4 hours - be carefull it will be hot. Check the tenderness of the ribs with a fork, if it begins to pull apart they are ready. If ready, place to one side.NOTE - if they are not ready resume the cooking process for another 30-45 mintues and check aghain. If they are good quality ribs they should be done within 4 hours.
• Remove the ribs carefully from the pot, ensuring the meat stays attached to the bone. Place each rib in foil and wrap well. Put on a baking tray, cover with a tea towel and place in a warm area to retain the heat whilst finishing the sauce.
• Strain the liquid through a sieve into a large pourable glass jug. Strain once more into a medium sized heavy bottom saucepan. NOTE - discard the vegetable mush, use for comopost!
• Put the saucepan on a high heat and bring to the boil. Once boiling, reduce the heat down to medium and simmer - stir with a whisk occasionally to make sure it is not sticking (or catching) on the bottom. If it is, reduce the heat slightly and whisk more often.
• Reduce the liquid down to around about 1/3 of the original volume. This should take around 15-20 minutes. The sauce should be thick and no longer emmulate the consistency of water. To check, take a tablespoon and dip it fully into the sauce. Remove the spoon and turn so the back of the spoon is facing you. Run your finger across the spoon to create a line, if the line remains and the sauce holds its shape it's done. If most of the sauce sticks to the spoon whilst upside down this is another good indicator of the correct consistency.NOTE - it depends on your preference. The most decadent sauce is reduced until thick and glossy. It should have an almost sticky mouth feel (this is the colagen) and have a lovely intense beef flavour. As a guide you should have around 375ml of liquid after reducing about 1000ml.
• Finish with the butter - whisk it into the sauce until fully dissolved. The saiuce will now become glossy, lovely and rich.
• Serve in deep, wide edged bowls on a bed of buttery mash and vegetables of choice. Place the rib on top of the mash and drizzle over the sauce. Serve extra on the side in a pot for the guest (or yourself!) to add whilst eating.

FALL OFF THE BONE BEEF RIBS

Steps:

• Preheat oven to 275° F.
• Remove excess fat from ribs. Peel the silver skin off the back of the ribs if you can - lift with a sharp knife and grab with a paper towel to remove.
• Cut ribs apart into individual pieces.
• Rub ribs all over with lemon juice.
• Coat ribs with dry rub. Place meat side down in a large baking pan, & cover tightly with foil, shiny side out.
• Bake in the oven for 3 1/2 hours.
• Remove from oven & pour off liquid.
• Brush bbq sauce over all sides of ribs.
• Grill: To finish ribs on the grill, remove from the pan and place ribs on the grill (I use a basket over direct but low heat) basting and turning a few times for about 10 minutes.
• Oven: To finish ribs in the oven, set oven to broil and return ribs to the same oven rack, uncovered, basting and broiling about 5 minutes per side, watching so they don't burn.

FALL-OFF-THE-BONE SHORT RIBS - FOOD NETWORK

Steps:

• Preheat oven to 375 degrees F.
• Season the short ribs with salt and pepper.
• In a large Dutch oven or soup pot over medium-high heat, add the oil. Sear the ribs on all sides until well colored and slightly charred. Remove the ribs from pan to a plate and set aside.
• Over medium-low heat, add the onions to the Dutch oven and cook for 1 to 2 minutes.
• Add the red wine and vinegar and reduce liquid by half.
• Stir in the tomatoes, stock and fresh herbs.
• Add the short ribs and cover the pot. Put in the oven and cook until meat is fork tender, about 90 minutes.
• Remove from oven, transfer the short ribs to a large bowl and shred the meat.
• Assemble the sandwiches on brioche buns with slaw.
• Skim the fat from the cooking liquid, strain into a serving bowl and use for dipping the sandwiches.
• Kicked Up Cole Slaw:
• 1 (16-ounce) package shredded cole slaw mix
• 1/2 red onion, sliced thin
• 2 green onion, sliced
• 3/4 cup mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons white vinegar
• 2 tablespoons sugar
• Several dashes hot sauce
• 1/2 teaspoon coarsely ground black pepper
• Pinch cayenne pepper
• 1/4 teaspoon celery salt
• Pinch kosher salt
• In a large bowl, mix together all ingredients. Allow to sit in refrigerator for 30 minutes before serving.
• Serve on top of sandwiches.

FALL OFF THE BONE BEEF SHORT RIBS

Steps:

• Boil ribs in large pot of water with celery, garlic, onion and spice with whatever seasoning you like, I add salt and black and red pepper. Boil on med to med-hi heat (slow boil) when the meat is almost falling off the bone, add potatoes, carrots and cabbage and continue to cook until vegetables are tender and ribs are literally falling off the bone (depending upon how many ribs you have, it usually takes at least 2 hours).
• Mix ketchup, lemon juice (1 put 1 lemon, you don't need that much, just had to put an amount) and horseradish to taste. Dip vegetables and meat in sauce.

FALL-OFF-THE-BONE SHORT RIBS

Steps:

• Preheat oven to 375 degrees F.
• Season the short ribs with salt and pepper. In a large Dutch oven or soup pot over medium-high heat, add the oil. Sear the ribs on all sides until well colored and slightly charred. Remove the ribs from pan to a plate and set aside.
• Over medium-low heat, add the onions to the Dutch oven and cook for 1 to 2 minutes. Add the red wine and vinegar and reduce liquid by half. Stir in the tomatoes, stock and fresh herbs. Add the short ribs and cover the pot. Put in the oven and cook until meat is fork tender, about 90 minutes. Remove from oven, transfer the short ribs to a large bowl and shred the meat. Assemble the sandwiches on brioche buns with slaw. Skim the fat from the cooking liquid, strain into a serving bowl and use for dipping the sandwiches.
• In a large bowl, mix together all ingredients. Allow to sit in refrigerator for 30 minutes before serving. Serve on top of sandwiches.

SO EASY FALL-OFF-THE-BONE RIBS

Steps:

• Place the ribs in a large pot.
• Cover with water, the add in the powdered meat tenderizer and whole onion; cover and bring to a boil; reduce heat and simmer for 40 minutes.
• Prepare a baking dish or a medium size roasting pan.
• In a bowl mix together chopped onion, garlic (if using) BBQ sauce, ketchup, mustard, honey, brown sugar and black pepper or cayenne (if using).
• Place the ribs into the baking dish.
• Pour the sauce over the ribs.
• Bake uncovered in a 425 degree oven for about 30-35 minutes, or until the ribs are desired tenderness.

3-STEP FALL OFF THE BONE RIBS---- EASY!

Steps:

• Do NOT boil ribs, but cut away any large amounts of silver skin or some of the fat. Generously season both sides of the ribs with salt, pepper and Season-All.
• Line a cookie sheet (with a lip on all sides) with heavy duty foil. Spray foil with cooking spray lightly.
• Put ribs in 350 degree oven for approximately 20 minutes, until meat starts to brown on both sides, flipping as needed.
• Brush on your favorite BBQ sauce (both sides of ribs) and put back in the 350 degree oven until BBQ sauce starts to caramelize but not burn, approximately 20 minutes. Flip them half way through.
• Once sauce is caramelized and cooked into the meat add another good amount of sauce to the tops of the ribs. Try not to let too much sauce fall to the foil, but it's okay if some gets on it.
• With top of ribs facing up, cover with a low-tented aluminum foil (tented just enough to not let it touch the tops of the ribs) and seal ALL sides TIGHTLY by curling foil under the lip or under the cookie sheet itself. The goal is to not let the steam out as it cooks.
• TURN OVEN DOWN TO 250 DEGREES! VERY IMPORTANT OR THE SAUCE WILL BURN! (As you can tell, I've made this mistake before.).
• Put ribs back in at 250 degrees and set a timer for approx 2 hours. Take cookie sheet out and pull back one corner of the foil (careful of the steam!). Poke a fork at one of the ribs -- the meat should easily come off the bone. If it doesn't, put back in the 250 degree oven and check every 20 minutes or so to see if the steam worked its magic.
• I've done two full sheets of ribs for a total of 4 long slabs of baby back ribs (two slabs per cookie sheet) in around 4 hours total cooking time (time includes browning and steaming).
• You will not believe how easy and tasty these are! Once the browning part is over you basically forget about them. There's really no wrong way to season them or sauce them.
• Serve with your favorite sides and enjoy!
• *** Special note: I have done the browning part (with seasoning, then the first part of the sauce caramelizing) on the grill for a smokey flavor, but prefer just doing everything in the oven. If you grill them, make sure you only put them in the oven for 250 degrees with foil tent on the ribs.