BRAISED BEEF SHORT RIBS
After not being able to find a recipe for beef short ribs on the internet, I thought I might share this one that I came across many years ago. I have received raves about my short ribs every time I have served them. Try them, I'm sure you will agree! Enjoy!
Provided by Jim Stearns
Categories Main Dish Recipes Rib Recipes
Time 2h55m
Yield 10
Number Of Ingredients 13
Steps:
- In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
- In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
- Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
- In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.
Nutrition Facts : Calories 889.3 calories, Carbohydrate 36.3 g, Cholesterol 137.9 mg, Fat 68.8 g, Fiber 4.9 g, Protein 30.4 g, SaturatedFat 29 g, Sodium 645.7 mg, Sugar 5.1 g
SLOW-BRAISED BEEF SHORT RIBS RECIPE (VIDEO)
Easy, slow-braised beef short ribs in red wine sauce, with creamy mashed potatoes.
Provided by tatyanaseverydayfood
Categories Dinner
Number Of Ingredients 18
Steps:
- Pat the short ribs dry with a paper towel, if needed, and season generously all over with sea salt and black pepper. Use your hands to work in the salt. Place the flour into a large bowl and coat each short rib all over with flour; tap off any excess.
- Preheat a large stainless-steel or cast iron frying pan over medium-high heat and add a drizzle of cooking oil. Once the pan is extra hot, add in 4 to 5 short ribs and brown them all over for 8 to 10 minutes, ensuring that all sides are well browned. Remove them onto a tray, clean the frying pan and then fry the second batch. Watch my video recipe to see how it's done!
- Next, preheat a braising pan over medium heat and add the butter. To the melted butter, add the mushrooms and onion and sauté them for 4 to 6 minutes, until tender. Next, add in the minced garlic and cook for an additional minute. Season the mixture with salt, pepper and fresh herbs. Add in the wine and tomato paste and whisk everything together. Cook this mixture for a few minutes before adding the beef broth.
- Bring the sauce up to a simmer over medium-high heat and then return the short ribs to the pan, placing the ribs with the meat side facing down. Allow the sauce to come up to a simmer again, then cover the braising pan with a tight-fitting lid and reduce the temperature to low.
- Braise the beef short ribs for 3 to 3 ½ or even 4 hours, until the meat is extra tender and falls of the bone naturally. If the braising sauce reduces too much, add an additional ½ cup to 1 cup beef broth, as needed. Once the ribs are done, remove the pan from the heat and gently place the short ribs to one side of the pan. Tilt the pan slightly and use a large spoon to skim off the fat that has risen to the surface into a measuring cup. Allow this fat to cool, then dispose of it in a waste container.
- When the short ribs have approximately 30 minutes of cooking time left, prepare my Creamy Butter Mashed Potatoes recipe.
- For serving, place 1 large or 2 small ribs onto each plate, over a bed of mashed potatoes. Pour extra sauce over each rib and garnish with fresh thyme leaves.
- Alternative cooking methods: a. Pressure Cooker: brown the short ribs first, then prepare the sauce in the pressure cooker and add the ribs. Cook on the 'High' Pressure setting for 60 to 70 minutes with Natural Release 15 minutes, or use the machine setting for 'short ribs'.b. Slow Cooker: prepare the recipe as written and place the sauce and ribs into the cooker. Cover and cook on the 'high' setting for 10 to 12 hours. Add an additional ½ cup to 1 cup beef broth halfway through, if needed.
Nutrition Facts : Calories 542 kcal, Carbohydrate 30 g, Protein 42 g, Fat 25 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 120 mg, Sodium 1022 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 12 g, ServingSize 1 serving
BRAISED BEEF SHORT RIBS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 3h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Heat a roasting pan over high heat with the oil. Sprinkle the ribs with salt and pepper. Add the ribs to the pan, then reduce the heat to medium. Sear on both the top and bottom of the meat, 2 to 3 minutes per side, reserving the pan drippings. After searing the ribs, add the stock, mirepoix, tomato paste, merlot, garlic and the reserved pan drippings to the pan. Tightly cover and cook in the oven for 2 1/2 to 3 hours. Remove the pan from the oven and check the ribs, which should be fork tender. If need be, continue cooking to achieve desired tenderness. Next remove the ribs and reserve the liquid to create sauce.
- Pour the reserved cooking liquid through a strainer, then discard the remaining vegetables. In a saucepan, blend the herbs and liquid over medium-high heat. Reduce the liquid by three-quarters, yielding 3 cups of sauce. Pass the reduced sauce through a strainer, then set aside and keep warm.
- For the potatoes: In a large pot, bring 1 gallon of water to a boil. Add the potatoes and cook until softened, 15 to 18 minutes, then drain. Pass the potatoes and butter through a food mill or ricer into a bowl. Next add the salt and pepper, and then blend with a whisk. Taste and add additional salt and pepper if needed.
- To serve, place the mashed potatoes in the center of the plate, top with a short rib, and finish with the warm sauce. Repeat for the remaining short ribs.
RED WINE BRAISED SHORT RIBS
Similar in taste to beef bourguignon, these red wine braised short ribs make a cozy yet elegant dish.
Provided by Jennifer Segal
Categories Dinner
Time 3h30m
Yield 6-8
Number Of Ingredients 14
Steps:
- Adjust an oven rack to the lower-middle position and preheat the oven to 325°F. Season the short ribs all over with salt and pepper. Heat 1 tablespoon of the oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering. Add half of the short ribs and cook, without moving, until well browned on one side only, 3 to 5 minutes. Transfer the beef to a large plate. Repeat with the remaining tablespoon of oil and short ribs. (Note: Browning the beef adds flavor. It might seem odd to brown on one side only but I find that it saves time and does the job just as well.)
- Pour off all but one tablespoon of fat, return the pot to the stove, and reduce the heat to medium-low. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes. (If the onions begin to darken too quickly, add 1 to 2 tablespoons of water to the pan.) Add the garlic and cook, stirring occasionally, 2 minutes more. Add the tomato paste and cook, stirring constantly, for 1 minute. Add the flour and cook, stirring constantly, until fully absorbed by the onion-tomato mixture, about 1 minute.
- Add the wine, broth, sugar, bay leaf and thyme sprigs; increase the heat to high and bring to a boil, scraping the bottom of the pan to loosen browned bits. Add the short ribs and any accumulated juices to the pot and return to a boil. Cover the pot with a lid, transfer to the oven, and cook for 2 hours.
- Carefully remove the pot from the oven. Stir in the carrots. Cover and return the pot to the oven and cook 45 to 60 minutes more, or until the carrots and meat are tender. Remove the bay leaf and thyme sprigs. Skim any grease off the surface of the sauce, if necessary. Taste the sauce and adjust seasoning, if necessary. Spoon the short ribs and sauce into bowls over egg noodles, mashed potatoes, or creamy polenta.
- Note: It's very important to trim all excess fat off of the exterior of the short ribs (although leave the marbling that goes throughout the meat alone), otherwise your sauce will be greasy. It's also a good idea to remove any silver skin, which is the thin, white/silvery membrane on the surface of the meat.
- Note: In selecting wine for this recipe, look for an inexpensive bottle that's still good enough to drink: a Pinot Noir or Merlot in the $8 - $12 range would be ideal.
- Make-Ahead Instructions: The short ribs can be made up to 2 days ahead of time. Reheat, covered, over medium-low heat on the stovetop or in a 325°F oven.
- Freezer-Friendly Instructions: The short ribs can be frozen for up to 3 months. Before serving, defrost in the refrigerator for 24 hours and then reheat, covered, over medium-low heat on the stovetop or in a 325°F oven.
Nutrition Facts : Calories 680, Fat 47 g, Carbohydrate 12 g, Protein 41 g, SaturatedFat 19 g, Sugar 4 g, Fiber 2 g, Sodium 740 mg, Cholesterol 166 mg
CABERNET-BRAISED BEEF SHORT RIBS
This is from Cooking Light. Great for a day you are home to let them cook a long time! Makes 6 servings of 2 ribs, 2/3 cup noodles and 2 1/2 tablespoons sauce.
Provided by Little Suzy Homemak
Categories Meat
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees.
- Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle ribs with salt and pepper. Add ribs to pan; cook for 8 minutes, browning on all sides. Remove from pan. Add beef broth to pan, scraping pan to loosen browned bits.
- Combine broth, wine and tomato paste in a medium bowl; stir with a whisk. Place ribs, celery, carrot, garlic, rosemary, and onion in a 9x13-inch baking pan coated with cooking spray. Pour broth mixture over rib mixture. Cover with foil; bake at 300 degrees for 3 1/2 hours or until ribs are very tender.
- Uncover dish; strain broth mixture through a sieve over a bowl, reserving liquid. Reserve ribs, discard remining solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour reserved mixture into bag. Seal bag; carefully snip off 1 bottom corner of bag. Drain liquid into a small saucepan, stopping before fat layer reaches opening; discard fat.
- Add flour to pan, stirring well with a whisk. Place pan over medium heat; bring to a boil, stirring constantly with a whisk. Reduce heat, and simmer 3 minutes or until thick, stirring constantly with a whisk. Serve sauce with ribs and noodles. Garnish with chopped parsley if desired.
Nutrition Facts : Calories 750, Fat 56.1, SaturatedFat 24.2, Cholesterol 136.2, Sodium 351.7, Carbohydrate 26.6, Fiber 2.5, Sugar 3.4, Protein 26.5
MERLOT BRAISED BEEF SHORT RIBS
Make and share this Merlot Braised Beef Short Ribs recipe from Food.com.
Provided by DancingPanda
Categories Meat
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 F.
- Season the short ribs with salt and pepper and place in a roasting pan that's just large enough to hold them in a single layer.
- Roast for 30 minutes.
- Meanwhile, place the wine, stock, flour, sugar and mustard in a medium-sized pot and whisk until well combined. Mix in the onion, garlic and thyme.
- Bring to a boil, boil 2 minutes and then remove from the heat.
- Once the short ribs have roasted for 30 minutes, remove from the oven and drain away the excess fat.
- Reduce the oven temperature to 325°F.
- Pour the wine/stock mixture over the ribs.
- Cover and bake for 2 hours or until the meat is very tender and falling off the bone.
- Skim any fat from the surface of the ribs before serving.
Nutrition Facts : Calories 119.1, Fat 0.7, SaturatedFat 0.2, Sodium 648, Carbohydrate 14.3, Fiber 1, Sugar 5, Protein 3.3
SLOW COOKER MELT-IN-YOUR-MOUTH SHORT RIBS
The name says it all...short ribs become exceedingly tender when slow-cooked in a flavorful combination of French onion soup, ale, garlic, brown sugar and seasonings.
Provided by Food Network
Time 8h10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture. Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.
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- Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 - 7 min in total). Remove and repeat with remaining ribs, then remove.
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- In a 4 quart dutch oven (or oven proof stock pot), on high heat add olive oil and butter until butter is melted. Sear seasoned short ribs 1 minute on each side in a single layer (3 ribs at a time) until all of the ribs are browned. Set aside.
- Reduce heat to medium high and add sliced onions to sauté for 3 minutes until soft and translucent (not browned). Add minced garlic and stir to combine.
- Pour red wine into pot and scrape any browned bits from bottom of pot with a spatula (or wooden spoon). Bring to a boil on high heat, add brown sugar, stir and reduce heat down to medium. Cook for 5 minutes or until liquid is slightly reduced.
STOUT-BRAISED SHORT RIBS RECIPE | FOOD & WINE
From foodandwine.com
2/5 Total Time 3 hrs 20 minsServings 6
- Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the oil until shimmering. Season the short ribs with salt and pepper and add 3 of them to the casserole. Cook over moderate heat, turning, until well browned all over, about 10 minutes. Transfer to a plate and repeat with the remaining ribs.
- Pour off all but 2 tablespoons of the fat from the casserole. Add the onion and carrot and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the beef stock and beer and bring to a boil. Return the ribs to the casserole, cover and braise in the oven for about 2 hours, until the meat is very tender.
- Transfer the ribs to a platter and tent with foil. Using a slotted spoon, transfer the vegetables to a blender. Strain the sauce into a heatproof measuring cup and skim off the fat. Add the sauce to the blender and puree until smooth. Return the sauce to the casserole and boil until reduced to 3 cups, about 8 minutes. Season with salt and pepper. Return the short ribs to the sauce and simmer over low heat until they are warmed through. Serve the ribs with the grits.
BRAISED SHORT RIBS - LEARN HOW TO MAKE BRAISED SHORT RIBS ...
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5/5 (3)Total Time 4 hrs 15 minsCategory Main CourseCalories 932 per serving
- Take short ribs out of the refrigerator and out of the package. Let them rest and warm up on the cutting board, on the counter, for about 30 minutes before cooking.
- Preheat the oven to 325° and remove the middle rack in needed, to be able to fit the Dutch oven.
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4.7/5 (3)Category Main CourseCuisine AmericanCalories 887 per serving
- Remove excess fat from short ribs. Wash and pat dry with paper towels. Season liberally with kosher salt, black pepper and Cajun spice blend.
- Place dutch oven or other oven-safe skillet over medium-high heat. Add grape-seed oil and heat. Place short ribs with the meaty side down and sear until a brown crusty coating develops on the outer surface about 8 minutes. (Sear the short ribs in batches to avoid overcrowding the pot. If you overcrowd the pot, the ribs will steam and not sear). Place short ribs on a clean plate and set aside.
- Remove a little of the oil from the dutch oven keeping only 2-3 tablespoons along with the brown bits. Add the chopped onion, celery, and minced garlic to the pot and saute until the onions become translucent about 3 - 4 minutes.
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5/5 (1)Total Time 4 hrsServings 8
- Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Season the short ribs with salt and pepper. Cook half of the ribs over moderately high heat, turning occasionally, until browned, about 10 minutes; transfer to a plate. Repeat with the remaining short ribs. Pour off all but 2 tablespoons of fat from the casserole.
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BRAISED BEEF SHORT RIBS RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (20)Calories 224 per servingServings 4
- Weigh or lightly spoon flour into dry measuring cup; level with a knife. Place flour in a shallow dish. Sprinkle beef evenly on all sides with salt and pepper; dredge in flour. Heat a large Dutch oven over medium-high heat. Add oil to pan, and swirl to coat. Add beef to pan; sauté for 8 minutes, turning to brown on all sides. Remove beef from pan.
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