GINGER SHORT RIBS
Make and share this Ginger Short Ribs recipe from Food.com.
Provided by Barb G.
Categories Pineapple
Time 3h20m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Peel ginger and cut into matchsticks 1/8 to 1/4 inch thick and 2 to3 inches long (you should have 1 1/3 cups).
- Rinse ribs, drain, and lay in a single layer in a 12-by 16-inch casserole at least 2 inches deep.
- Evenly distribute ginger, onions, and pineapple over and around meat.
- Mix 1 cup water with 1/3 cup soy sauce and add to casserole, cover tightly with foil.
- Bake in a 375 degree oven until meat is tender when pierced, 2 3/4 to 3 hours; halfway through baking, turn ribs in sauce and if necessary, add water to bring liquid level up to 3/4 inch.
- Uncover ribs and bake until browned, about, 10 minutes.
- Skim fat from juices and discard.
- Scatter sliced mint over meat; garnish with mint sprigs.
- Add more soy sauce to taste.
GINGER-GLAZED SHORT RIBS
Provided by Julia Moskin
Categories dinner, main course
Time 5h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 325 degrees. In a saucepan, boil the wine over high heat until reduced to 1/2 cup.
- Generously sprinkle the ribs on all sides with salt and transfer to a large roasting pan, bone side up. Scatter the garlic, mushrooms, carrots, onions, celery, ginger, allspice, cinnamon, konbu and thyme on the ribs. Mix 6 cups of the stock and vinegar with the reduced wine and add to the ribs. The liquid should come about 2/3 of the way up the sides of the meat. Add more stock if needed.
- Cover the pan tightly with layers of foil. Transfer to the oven and cook until the meat is very tender, 3 1/2 to 4 hours.
- Remove from the oven and carefully remove the foil. When the ribs are cool enough to handle, transfer them to a dish. Remove and discard the bones and any bits of vegetables and spice.
- Strain the liquid in the pan through a sieve and discard the solids. Let the liquid settle, then spoon off the fat or use a fat separator. You should have about a quart of liquid. (At this point, you can refrigerate the meat and sauce, separately, for up to three days.)
- To finish the dish, heat the oven to 375 degrees. Put the strained liquid back in the roasting pan and bring to a boil on the stove. Add the meat in a single layer. Transfer to the oven and baste frequently with the liquid, until shiny and thick but not sticky, and until the ribs are well glazed, 10 to 20 minutes. Serve the ribs with extra sauce.
SLOW COOKER GINGER-SOY SHORT RIBS GREEN RICE WITH LIME
Provided by Robin Miller : Food Network
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a large Dutch oven and arrange carrots and leeks on the bottom. Season ribs all over with salt and pepper and place over vegetables. In a medium bowl, whisk together broth, sherry, soy sauce, honey, vinegar, ginger, and garlic. Pour mixture over ribs. Cover and braise for 3 to 4 hours. This can also be done in a slow cooker - just cook on low for 8 hours or high for 4 hours.
- Cook rice according to package directions.
- While still hot, stir in cilantro, scallions, jalapenos, and lime zest. Season, to taste, with salt and pepper. Serve half of the rice with the ribs (and carrots and leeks) and reserve extra rice for another meal.
GARLIC BRAISED SHORT RIBS WITH RED WINE
If you weren't already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that's your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.
Provided by Alison Roman
Categories meat, soups and stews, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
- Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
- Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
- Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
- Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.
SIMPLE BEEF SHORT RIBS
The basics of this recipe came from my mom, and it was passed down to her from her mother and Oma. I changed it a little, and you can too. You can braise in basically any liquid you want. The short ribs come out so delicious and tender, and there is not an overwhelming sauce to overpower them.
Provided by CooperCook
Categories Main Dish Recipes Rib Recipes
Time 2h30m
Yield 4
Number Of Ingredients 10
Steps:
- Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
- Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.
Nutrition Facts : Calories 363.8 calories, Carbohydrate 10 g, Cholesterol 54.2 mg, Fat 27.4 g, Fiber 0.8 g, Protein 13 g, SaturatedFat 11.2 g, Sodium 651.4 mg, Sugar 1.9 g
3-INGREDIENT SWEET AND SAVORY SHORT RIBS
Tangy teriyaki and sweet prune juice are all you need to make flavorful, succulent short ribs.
Provided by Molly Baz
Categories 3-Ingredient Recipes Beef Sauce Beef Rib Quick & Easy Dinner
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Season ribs with salt and pepper. Heat oil in a Dutch oven or large ovenproof pot over medium-high. Working in batches if necessary, sear ribs until browned on all sides, 8-10 minutes. Transfer ribs to a plate.
- Drain fat from pot. Add prune juice, teriyaki sauce, and 1 1/2 cups water. Bring to a simmer and return ribs to pot. Cover pot, transfer to oven, and braise until beef is very tender and falling off the bone, 2-3 hours.
- Transfer ribs to a platter. Bring liquid in pot to a boil on stovetop. Cook, uncovered, until liquid is reduced to a glaze, 12-15 minutes. Season with salt and pepper; pour over ribs.
SHORT RIBS
Make and share this Short Ribs recipe from Food.com.
Provided by Derf2440
Categories Meat
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cut short ribs into 3 inch pieces.
- In a heavy Dutch oven add,water, 1st onion, carrot and celery.
- Bring to boil.
- Add short ribs.
- Simmer covered until nearly tender, for about 2 hours.
- Take the meat out and set aside.
- Strain the stock, set aside.
- Melt in the pot 4 tablespoons fat, whisk in 4 tablespoon flour and add 3 cups of stock, while whisking.
- (add a little water to make up 3 cups,if necessary) Season with salt and pepper and curry powder.
- In a heavy frypan heat 4 tablespoons fat, add 1 small sliced onion, saute till lightly browned.
- Add the meat to the frypan and brown it.
- Pour half of the gravy over it.
- Place the frypan uncovered in a moderate oven, 325 degrees for about 45 minutes until the meat gets brown and crisp.
- baste it occasionally with the drippings.
- Reheat the remaining gravy.
- season it and add 2 or 3 tablespoons sour cream Place the meat on a hot platter, pour the gravy around it.
- Serve it piping hot.
Nutrition Facts : Calories 1120.5, Fat 103.8, SaturatedFat 46.7, Cholesterol 191.5, Sodium 156.6, Carbohydrate 11.7, Fiber 1.8, Sugar 2.8, Protein 32.6
LUSCIOUS OVEN-BRAISED SHORT RIBS
Short ribs get a lot of their flavor from their fat; as the meat cooks, the fat melts away and infuses the sauce, making it rich, smooth, and absolutely delicious.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 12
Steps:
- Mix all the ingredients except the meat and potatoes in a 9- x 15-inch roasting pan. Add the ribs and rub all over with the marinade. The meat should fit comfortably in a single layer in the pan. Cover and let marinate in the refrigerator for 6 hours or up to overnight. Occasionally turn the meat over in the marinade. Remove from the refrigerator 30 minutes prior to cooking.
- Preheat the oven to 400 degrees Fahrenheit. Braise the short ribs for 2 1/2 to 3 hours, reducing the heat to 350 degrees Fahrenheit after an hour. Turn the ribs over. Add the potatoes in the last 40 minutes of cooking. Add water to the pan if too much liquid evaporates. You want to end up with glistening ribs in a reduced glaze.
TOMATO AND GINGER PRESSURE COOKER SHORT RIBS RECIPE BY TASTY
Shop Campbell's® Soup to try this recipe for yourself!
Provided by Campbell's
Categories Lunch
Yield 4 servings
Number Of Ingredients 18
Steps:
- Season the short ribs all over with salt and pepper.
- Turn the pressure cooker on to the Sauté setting. Add the olive oil to the pot and heat until shimmering. Working in batches, add the short ribs and sear on all sides until browned, 2-3 minutes per side. Once all of the short ribs have been seared, return to the pot, nestling to fit in an even layer.
- In a small bowl, whisk together the soy sauce, beef broth, sesame oil, red pepper flakes, brown sugar, garlic, and ginger.
- Pour the sauce and Campbell's® Tomato Soup into the pot over the short ribs. Secure the lid and turn off the Sauté setting, then set to pressure cook on high for 1 hour.
- In a small bowl, whisk together the cornstarch, water, and mirin until smooth.
- Release the pressure valve until all the steam has been released. Transfer the short ribs to a bowl and skim off any fat from the surface of the braising liquid. Turn on the Sauté setting and stir the cornstarch slurry into the braising liquid. Bring to a simmer and cook until the sauce has thickened, about 3 minutes. Return the short ribs to the pressure cooker and turn to coat in the sauce.
- Serve the short ribs over white rice and garnish with sliced scallions and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 885 calories, Carbohydrate 40 grams, Fat 47 grams, Fiber 2 grams, Protein 68 grams, Sugar 20 grams
SLOW-COOKER SHORT RIBS
These slow-cooker short ribs are an easy alternative to traditionally braised short ribs-you don't need to pay any attention to them once you get them in the slow cooker. (That makes it my favorite beef short ribs recipe!) -Rebekah Beyer, Sabetha, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.
Nutrition Facts : Calories 250 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
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FIVE-SPICE SHORT RIBS WITH GINGER AND CILANTRO - FOOD
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- In a large enameled cast-iron casserole, heat the coconut oil. Season the ribs with salt and pepper. Working in 2 batches, brown the ribs over moderately high heat, turning, 4 to 5 minutes per batch. Transfer the ribs to a large plate. Add the onion, garlic and ginger to the casserole and cook over moderate heat, stirring, until golden, about 3 minutes. Stir in the five-spice powder, then add the star anise, carrots, celery and fish sauce and cook, stirring, for 1 minute. Add the tomatoes, stock and short ribs to the casserole and bring to a simmer. Cover and cook over moderately low heat, turning the ribs every hour, until they are very tender, about 2 1/2 hours.
- Discard the star anise. Stir the spinach and lemon juice into the casserole and season with salt and pepper. Divide the stew among serving bowls and garnish with cilantro.
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- Peel ginger and cut into matchsticks 1/8 to 1/4 inch thick and 2 to 3 inches long (you should have 1 1/3 cups).
- Rinse ribs, drain, and lay in a single layer in a 12- by 16-inch casserole at least 2 inches deep (5 to 6 qt.). Evenly distribute ginger, onions, and pineapple over and around meat. Mix 1 cup water with 1/3 cup soy sauce and add to casserole. Cover tightly with foil.
- Bake in a 375° oven until meat is very tender when pierced, 2 3/4 to 3 hours; halfway through baking, turn ribs in sauce and, if necessary, add water to bring liquid level up to 3/4 inch.
- Uncover ribs and bake until browned, about 10 minutes. Skim fat from juices and discard. Scatter sliced mint over meat; garnish with mint sprigs. Add soy sauce to taste.
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