SHORT RIB POUTINE
This dish combines the hearty, spicy flavors of my beloved slow-cooker short ribs with my all-time favorite comfort food: fries and gravy. With a little prep in the morning, it's just about ready when I come home from work (plus, the kitchen smells amazing!). If you are sensitive to spice, reduce the amount of Sriracha chili sauce. -Erin DeWitt, Long Beach, California
Provided by Taste of Home
Categories Dinner
Time 6h45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Toss short ribs with flour and pepper, shaking off excess; reserve remaining flour mixture. In a large skillet, heat oil over medium-high heat; brown ribs on all sides. Transfer to a 3-qt. slow cooker, reserving drippings. , In same skillet, saute onion in drippings over medium heat until tender, 2-3 minutes. Add garlic; cook and stir 1 minute. Stir in 1 cup stock; bring to a boil, stirring to loosen browned bits from pan., In a small bowl, whisk reserved flour mixture, chili sauce, ketchup, Worcestershire sauce, brown sugar and remaining stock until smooth; stir into onion mixture. Pour over ribs., Cook, covered, on low until ribs are tender, 6-8 hours. Remove ribs; shred with 2 forks and keep warm. Skim fat from onion mixture; puree using an immersion blender. (Or cool slightly and puree in a blender; return to slow cooker to heat through.), Cook potatoes according to package directions. Serve beef over potatoes; top with gravy and cheese curds.
Nutrition Facts : Calories 560 calories, Fat 31g fat (12g saturated fat), Cholesterol 80mg cholesterol, Sodium 1453mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 3g fiber), Protein 28g protein.
RED WINE BRAISED SHORT RIBS
Short ribs become rich and tender after slow cooking with onions, red wine, rosemary, and thyme.
Provided by Courtney Rowland
Categories Beef
Time 3h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Generously season the short ribs with fresh cracked pepper and Kosher salt, rubbing it over all sides. Heat the oil in a large dutch oven over medium high heat. Add the short ribs to the pan in a single layer and sear, leaving the ribs in place for several minutes before turning. Repeat on all sides. Remove the short ribs to a plate. Drain off any excess fat from the pan, leaving 1 Tablespoon in the pan. Lower the heat to medium. Add the onions and saute until softened, 5-7 minutes. Add the garlic and saute an additional minute, until fragrant. Pour in the wine and use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for an additional 5 minutes, or until reduced slightly. Nestle the short ribs back in the pan, then pour in the beef broth. They should be just barely covered. Place the rosemary, thyme, and bay leaf in the liquid surrounding the beef. Cover the pot and place in the oven. Bake for 2 1/2 to 3 hours or until beef is very tender. Remove from the oven and allow to rest before serving. Optional but recommended: Place the pot in the fridge overnight. When you're ready to reheat, scrape off the hard layer of fat on top and discard. Reheat the beef in a 400 degree oven for 15-20 minutes or on the stove top over low heat. I recommend serving the beef with the liquid and onions over mashed potatoes, polenta, or egg noodles.
GRILLED PINEAPPLE-AND-COLA SHORT RIBS
This recipe is a combination of my love for (and copious consumption of) Korean food, and also a celebration of my grandmother Lola's favorite Filipino barbecue dish from family cookouts. The first time I learned that a soda would be used for in a marinade it blew my mind. The Korean-cut short rib this recipe calls for has a lot of surface area, maximizing the amount of flavor you can get from the surrounding ingredients. Expect sweet, tangy and savory jerk-like notes from the meat. Topping the ribs with a fresh, spicy cucumber-and-cabbage salad that gets inspiration from kimchi helps cut through any excess sweetness or fattiness from the ribs, and I keep it real with some jasmine rice.
Provided by Jordan Andino
Categories main-dish
Time 1h30m
Yield 2 servings
Number Of Ingredients 18
Steps:
- Combine the cola, pineapple juice, lemon juice, soy sauce, brown sugar, sriracha and garlic in a medium bowl and whisk until smooth. Add the short ribs and be sure to completely submerge them in the marinade. Refrigerate for at least 1 hour or, better yet, overnight.
- Preheat the oven to 450 degrees F and place a grill pan over high heat. Line a sheet pan with foil and grease foil with 1/4 cup of the oil. Pour the remaining 1/4 cup of vegetable oil onto the grill pan.
- Remove the ribs from the marinade and season lightly with salt and pepper. Grill the rib pieces until they have nice grill marks, about 1 minute per side. Place on the prepared sheet pan and place in the oven for 8 minutes.
- For the quick kimchi salad: Combine the cucumbers, cabbage, vinegar, sriracha, fish sauce, pepper flakes and sugar in a small bowl and mix vigorously. Refrigerate, uncovered, until serving.
- Serve the ribs with the salad and rice. Enjoy!
MY FAVOURITE SHORT RIBS
This is a very simple to prepare dish which you can make up to two days ahead and then reheat - the flavour only gets better! It is wonderful served with scalloped potatoes and carrots or beets.
Provided by Irmgard
Categories Meat
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, combine the beef stock, vinegar, soy sauce, brown sugar and cornstarch; cook over medium heat, stirring, for about 2 minutes or until the mixture has thickened.
- Stir in the onion, garlic, honey and pepper.
- Place the ribs in a small casserole.
- Pour the sauce over; cover and bake in a 325 degree F oven for 1-1/4 hours.
- Uncover and bake for 30 minutes longer.
- Serve with the sauce.
SLOW COOKER BEEF SHORT RIBS
These Slow Cooker Beef Short Ribs are the ultimate slow cooker comfort food for a chilly day!
Provided by David
Categories Main Course
Time 6h10m
Number Of Ingredients 10
Steps:
- Using a large skillet, add olive oil and place over medium-high heat. Once hot, add ribs and cook for 1-2 minutes per side, or until browned.
- Transfer beef ribs, salt, onions, poblano peppers and chipotle peppers into slow cooker. Pour undrained crushed tomatoes on top. Cover and cook on low for 7½-8½ hours (or high for 5-6 hours), or until beef is fork-tender.
- Remove beef from slow cooker. Skim off any fat from the cooking liquid.
- Serve beef over mashed potatoes with a spoonful of cooking liquid.
- {Optional} Before serving, garnish with chopped cilantro and a squeeze of fresh lime juice.
Nutrition Facts : Calories 280 kcal, Carbohydrate 11 g, Protein 26 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 73 mg, Sodium 383 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
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