Hearty Beef Short Ribs Food

HEARTY SHORT RIBS

Steps:

• Place onion in a 5-qt. slow cooker; top with ribs. Combine the mushrooms, soup, 1/2 cup water, gravy mix, garlic and thyme; pour over ribs. Cover and cook on low for 6 to 6-1/2 hours or until meat is tender. , Remove meat to serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. , Combine cornstarch and cold water until smooth. Gradually stir into pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with meat and mashed potatoes.

REALLY GREAT BEEF SHORT RIBS

Steps:

• In a small bowl combine paprika, chili powder, brown sugar, cumin, dry mustard and salt.
• Rub into ribs all over to coat well (I would use plastic gloves for this).
• Cover and marinate in the fridge for a minimum of 8 hours or overnight.
• Heat oil in large Dutch oven or roasting pan.
• Brown ribs well on all sides (this will probably take approximately 15-20 minutes).
• Remove from pan; set aside in a bowl.
• Discard all but a couple of tablespoons of fat from pot.
• Add onions and garlic to pan.
• Cook for 5 minutes or until translucent.
• Add in 2-3 cups barbecue sauce, beer or wine, soy sauce, brown sugar, Worcestershire sauce, vinegar, Dijon mustard and chipotles (if using) mix to combine and bring to a boil.
• Place the browned ribs in sauce.
• Cover ribs tightly with heavy-duty foil (make a couple of holes in the foil to allow steam to escape) if your roaster has a lid, then just cover with the lid.
• Bake ribs in a 325°F oven for about 2-1/2- 3 hours or until very tender.

BBQ BEEF SHORT RIBS

Steps:

• Mix all seasoning in a large bowl. Add short ribs and toss to coat evenly. Allow to sit for one hour before smoking. Build a hickory fire in grill on one side only. Place the beef ribs on the grill on the opposite side of the fire and close off the air so the fire goes down. Maintain a temperature of 275 degrees for 3 hours, basting with mop every 15 minutes for the last 45 minutes.
• Mix all ingredients together.

HEARTY BBQ BEEF SHORT RIBS

Steps:

• Place ribs in 1 or 2 large zippered plastic bags.
• Combine BBQ sauce, soy sauce, ginger and garlic.
• Pour 1 cup BBQ marinade over meat, turning to coat.
• Refridgerate remaining sauce and ribs for 1 hour or up to 3 days.
• Turn bag over occasionally.
• Drain, discard marinade, and BBQ on medium high for 15-20 minutes turning frequently.
• Baste with remaining sauce.

HEARTY COUNTRY STYLE BEEF RIBS

Steps:

• Place onions and carrots on bottom of crockpot.
• Top vegetables with ribs, and sprinkle pepper evenly over the ribs.
• In a medium bowl combine soup,1 /2 cup water, brown gravy mix,garlic, and thyme;pour over ribs.
• Cover and cook on low for 7 hours. ( adjust cooking time to your own crockpot ).
• Remove meat to platter and keep warm.
• Skim fat from cooking juices; transfer juices to a small pan, and bring to a boil.
• Combine cornstarch and 2 Tablespoons water until smooth.
• Gradually stir into meat juices, and bring to a boil.
• Cook and stir for 2 minutes or until thickened.
• Serve with meat and mashed potatoes.

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.

LIP SMACKING SAVORY BEEF SHORT RIBS

Steps:

• Heat oil in a heavy pan. I use a cast iron one.
• I sear the ribs, two at a time to give them space to cook, for about 5 minutes per side or until well browned.
• After all the ribs have been seared, remove from pan and put aside until needed.
• Add leeks, carrots, parsnips, celery, onion, shallots and garlic to the pan and cook on low heat, stirring occasionally for 15 - 20 minutes.
• Now add the tomato paste, salt, red & black peppers to the vegetable mixture and cook for 8 - 10 minutes more.
• Next add the vinegar, sugar, rosemary, thyme, mustard, mix well and then add the beef stock.
• Preheat oven to 325 degrees.
• Return the short ribs to the pot and bring to a low simmer and cover.
• Place in a 325 oven for 2 - 2 1/2 hours or until the ribs are tender.
• Remove the ribs from pot, cover with foil to keep warm.
• Remove all vegetables from liquit and bring the liquid to a boil, cooking until reduce to 1 cup.
• Drizzle the glaze over the ribs and enjoy.

ZESTY BEEF SHORT RIBS

Steps:

• After trimming fat from meat, place in 4 quart Dutch oven or stock pot.
• Add enough water to cover meat.
• Bring water to boiling and then reduce heat to a simmer and cover.
• Simmer until meat is tender, approximately 1 1/2 to 2 hours.
• Drain.
• Combine ketchup, chili sauce, molasses, lemon juice, mustard and red pepper in a separate bowl.
• Toss ribs into sauce and place on unheated rack of a broiler pan.
• Make sure the beef is well coated.
• Broil 5 inches from heat for 10 minutes or until heated through, turning often and brushing with remaining sauce.
• Any remaining sauce can be heated and served with the ribs.

ASIAN BEEF SHORT RIBS

Steps:

• Coat ribs with flour.
• In heated non-stick pan, add oil and brown short ribs on both sides. Set aside.
• In the same pan, add tomato, onion and Chili Garlic Sauce. Cook for 2 minutes.
• Add beef, Oyster Flavored Sauce and vegetables and water or broth.
• Bring to a boil then simmer for 45 minutes or until meat is tender.