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.
BRAISED SHORT RIBS IN THE OVEN RECIPE
Steps:
- Gather the ingredients.
- Position a rack in the center of the oven and heat to 350 F. Pat the ribs dry with paper towels. Season generously all over with salt and pepper.
- Heat the oil in a large Dutch oven or other heavy-duty pot on medium heat. When the oil shimmers, add the ribs, in batches if necessary to avoid crowding the pan, and sear on all sides until golden brown, about 15 minutes.
- Remove the ribs to a plate as they become brown. Add the onion and continue cooking, stirring occasionally, until the onions are translucent, about 2 minutes. Add the garlic and cook until just fragrant, about 30 seconds.
- Return the ribs to the pot along with any accumulated juices from the plate. Add the beef broth, wine, Worcestershire, and thyme sprigs. Raise the heat to high and bring to a boil.
- Cover, transfer to the oven, and continue to cook, undisturbed until the meat is very tender, about 2 1/2 hours. Check the meat after 2 hours. If there is too much liquid, return to the oven and continue to cook uncovered, until the meat is fork-tender. If most of the liquid has evaporated, add 1 to 1 1/2 cups of boiling beef broth or a combination of broth and red wine, return to the oven and continue to cook, uncovered until the meat is fork-tender.
- Transfer the ribs to a large serving bowl. Pour the broth into a gravy separator. Discard the excess fat. Adjust the seasoning of the remaining liquid with salt and pepper to taste.
- Pour the liquid over the short ribs, garnish with fresh thyme leaves, and serve.
Nutrition Facts : Calories 785 kcal, Carbohydrate 4 g, Cholesterol 227 mg, Fiber 0 g, Protein 59 g, SaturatedFat 23 g, Sodium 540 mg, Sugar 2 g, Fat 56 g, ServingSize 4 servings, UnsaturatedFat 0 g
LUSCIOUS OVEN-BRAISED SHORT RIBS
From Lucinda Scala Quinn's Mad Hungry. Add the potatoes in the last forty-five minutes, or omit them and serve the ribs with noodles, rice or polenta if you prefer. The meat in its sauce turns out luscious
Provided by Brookelynne26
Categories Meat
Time 3h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients except the meat and potatoes in a 9 x 15-in. 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 too 400ºF. Braise the short ribs for 2 ½ to 3 hours, reducing the heat to 350ºF 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.
Nutrition Facts : Calories 993.8, Fat 81.7, SaturatedFat 33.8, Cholesterol 193.2, Sodium 1498.7, Carbohydrate 10.3, Fiber 1.2, Sugar 4.7, Protein 44.9
ZINFULLY DELICIOUS SHORT RIBS
Provided by Rachael Ray : Food Network
Time 4h15m
Yield Serves 4
Number Of Ingredients 33
Steps:
- Preheat the oven to 350 degrees F.
- Pat the ribs dry and season liberally with salt, pepper, allspice, and paprika.
- In a large Dutch oven heat the oil, a couple of turns of the pan, over high heat. Add the meat and brown in two batches, turning frequently. Remove the ribs to a plate, pour off the fat, as necessary.
- While the meat browns, make a flavor paste by adding the garlic, chile, bay leaves, parsley, and rosemary to a food processor and pulse the processor to finely chop. Remove and reserve the paste.
- Once all of the meat has been browned and the fat has been poured off, add the remaining oil, onions, carrots, and celery to the pan, season with salt and pepper and stir 5 to 10 minutes, until soft, remove the mixture to a plate. Add in the flavor paste and stir 5 minutes more. Deglaze the pan with wine and reduce by 2/3, about 15 minutes. Return the ribs to the pot and add the stock. Bring the mixture to a boil, cover and move the ribs into the oven and cook 2 1/2 hours. Add the onions and carrots back to the pot for the last 20 to 30 minutes of cooking time.
- Remove 4 ribs, for Short Rib Ragu with Drunken Pappardelle, recipe follows, if desired.
- Cool the remaining 8 ribs completely, then refrigerate.
- To serve, skim the fat from the beef, reheat uncovered, over medium heat. Cook 20 minutes or so, to heat through. Remove the ribs and reserve.
- In a small saute pan, melt 4 tablespoons butter. Whisk in 4 tablespoons flour to make a light brown roux, about 5 minutes. Add 1 cup of rib sauce into the roux pan, then add back into the stew pot. Reduce the sauce until thickened, about 20 more minutes.
- When the beef ribs are ready to serve, bring the water to a boil, salt the water and cook the egg noodles to al dente. Drain the noodles and return them to the hot pot. Toss the noodles with butter, salt, nutmeg, and chives, to taste. Serve 2 ribs per person with crusty bread, arugula, and sauce.
- Short Rib Ragu with Drunken Pappardelle:
- Heat the extra-virgin olive oil in Dutch oven over medium-high heat, add the carrots, onions, celery, garlic and season with salt, and pepper. Cook until very tender, then stir in the tomato paste, stock, short rib meat, and braising sauce. Heat through, then cool completely and store for make-ahead meal. Skim the fat and reheat, covered, over medium heat.
- While the sauce reheats, bring 5 to 6 cups of water to a boil with 1 bottle red wine. Add the pasta and cook to al dente. Drain the pasta and toss with sauce to coat, then top with Pecorino cheese and chopped parsley.
BRAISED BEEF SHORT RIBS
Make and share this Braised Beef Short Ribs recipe from Food.com.
Provided by yummo
Categories Meat
Time 2h35m
Yield 12 ribs, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Season ribs with salt and pepper.
- In large Dutch oven at medium high heat, heat 1 tbsp olive oil and brown ribs on all sides. Transfer to bowl.
- Increase heat to high, add the wine and bring to a boil. Lower the heat and gently boil until reduced to half (about 10 minutes).
- Put ribs in Dutch oven. Cover and bake 1 hour and 15 minutes.
- In large skillet, heat remaining olive oil over med high heat and saute onions, rosemary, salt and pepper to taste. Remove when onions are browned (about 5 minutes) and add to ribs. Cover and bake for 30 minutes longer.
- Transfer ribs and onions to bowl. discard fat from liquid.
- Place dutch oven with broth on stove. Bring to boil and stir in the mustard and salt and pepper to taste.
- Add tomatoes and return ribs and onions to the pot. Cover and lower the heat to medium and simmer until tomatoes are tender (about 10 minutes).
OVEN-BRAISED BBQ-DIJON SHORT RIBS
Get super flavorful, fall-off-the-bone tender boneless beef short ribs with Oven-Braised BBQ-Dijon Short Ribs. The tangy Dijon is subtle, but delicious.
Provided by My Food and Family
Categories Recipes
Time 2h15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 300ºF.
- Mix 2 Tbsp. flour with 1/4 cup broth to form thick paste; set aside. Coat ribs with remaining flour; gently shake off excess flour.
- Heat oil in large ovenproof sauté pan with tight-fitting lid or Dutch oven on medium-high heat. Add ribs; cook 3 to 4 min. on each side or until browned on both sides.
- Add onions to pan; cook and stir 2 to 3 min. or until lightly browned. Gradually add wine, stirring constantly to scrape up any browned bits from bottom of pan. Simmer on low heat 2 to 3 min. until most of the liquid is evaporated.
- Stir in remaining broth. Return to boil. Stir in barbecue sauce, mustard and reserved flour paste until well blended. Bring to boil, stirring frequently. Remove from heat; cover with lid. Place in oven.
- Bake 2 hours or until ribs are tender. Skim excess fat from sauce before serving.
Nutrition Facts : Calories 490, Fat 35 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 75 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 0.5656 g, Sugar 0 g, Protein 19 g
DELICIOUS BRAISED SHORT RIBS WITH RED WINE GRAVY AND VEGETABLES
Since I make this without really measuring, I cannot really list the exact amounts that I use, the amounts stated are as close as it gets to what I use when I make this, as long as you do use a minimum of 2 cups red wine all other ingredients really don't have to be exact. I also use this to make shanks and pot roast. Since me family loves spicy, I always add in red pepper flakes, but that is optional. I serve this with hot cooked pasta. If you are making a pot roast with this recipe you will have to adjust the cooking time, coat the roast in seasoned flour and brown on all sides, then continue with the recipe as stated. The short ribs are cooked on top of the stove, but you also can cook it in the oven if desired. Add in some small fresh button mushrooms too!
Provided by Kittencalrecipezazz
Categories Meat
Time 2h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl mix together the flour with allspice, seasoning salt and black pepper.
- Coat the short ribs in the flour mixture to coat on all sides.
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Add in the ribs and brown on all sides (this should take about 6-7 minutes).
- Transfer the ribs to a plate or bowl and reserve 2 tablespoons of the flour mix.
- Add in more oil to the pot if needed.
- Add in onions, carrots, celery and thyme; sauté for about 20-25 minutes, or until veggies begin to brown scraping the pot for any browned bits.
- Add in the fresh garlic the last 5 minutes of cooking.
- Return the ribs to the pot with any juices from the plate, arranging in a single layer if possible.
- Add in tomatoes and bay leaves.
- Add in broth, Worcestershire sauce and wine; bring to a boil.
- Reduce heat to medium-low, cover pot and simmer for about 1 hour.
- Uncover the pot, then simmer uncovered for about another 30 minutes, or until the meat is tender, skimming the accumulated fat from top occasionally.
- If desired, mix the reserved 2 tablespoons of flour with a small amount of cold water to make a paste, and add to the simmering sauce the last 10 minutes of cooking to thicken.
- Season with salt and pepper.
Nutrition Facts : Calories 2638, Fat 226.9, SaturatedFat 92.4, Cholesterol 430.9, Sodium 1093.1, Carbohydrate 35.3, Fiber 5.2, Sugar 10, Protein 88.1
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