BEEF SHORT RIBS
For the ultimate comfort food, braise these Beef Short Ribs from Food Network until they are fall-apart tender.
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large Dutch oven heat the oil and brown the ribs on all sides. Add the carrots, celery, onion, and garlic. Continue to cook for about 2 to 3 minutes. Add the tomato paste and cook stirring slowly for 3 more minutes. Optional: you can dust the short ribs at this time with flour to help thicken the sauce. Add the rest of the ingredients and cover. Cook for about 2 hours on low heat (simmer) or until the meat begins to pull from the bone. When done remove from the pan and strain the liquid. You can now thicken the sauce or leave as is and season with salt and pepper. Serve with truffle mashed potatoes and haricots verts.
- Truffle mashed potatoes are standard mashed potatoes with chopped black truffles and a little truffle oil added to them.
BEEF SHORT RIBS
Provided by Ina Garten
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
- Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
- Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
- Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.
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
BRAISED SHORT RIBS
I saw a version of this recipe using Lamb Chops on a Food Network show, and decided to try it with short ribs, it turned out great. I put ranges on some of the ingredients because I don't really measure, just use my judgement based on the amount of meat you are using. Use more or less tomatoes and broth, also, depending on the amount of ribs you are cooking. I have used bone in short rib meat before and it works really well, too.
Provided by -Mary-
Categories Meat
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees.
- Season ribs with salt, pepper and garlic powder. Dredge lightly in flour. In a heavy oven-proof pan, such as a cast iron dutch oven, heat oil over medium/high. Add ribs in batches and cook just until brown on all sides, but not until cooked through.
- Remove ribs to plate or bowl as they get browned. Once all ribs are browned, turn off heat and return ribs to pan. Top with onions, carrots, garlic, tomatoes and then pour on broth. Cover.
- Place in oven to complete cooking, anywhere from 45 minutes to 1 1/2 hour depending on the size of the meat. Leave in oven until done completely and very tender.
- Serve over creamy mashed potatoes.
Nutrition Facts : Calories 960.5, Fat 82.8, SaturatedFat 35.9, Cholesterol 172.4, Sodium 852.2, Carbohydrate 17.4, Fiber 3.6, Sugar 9, Protein 36
SHORT RIBS WITH SAUCE
Make and share this Short Ribs With Sauce recipe from Food.com.
Provided by MizzNezz
Categories Meat
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°.
- Place ribs in 13x9 baking pan; add water.
- Cover and bake for 2-1/2 hours.
- Pour off water.
- In small saucepan, mix all other ingredients.
- Bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Set in refrigerator until needed.
- When done, uncover ribs and spoon sauce over.
- Bake, uncovered, for 1/2 hour, turning often to coat with sauce.
REALLY GREAT BEEF SHORT RIBS
Rub the ribs with dry seasonings to coat well and leave in the fridge for at least a minimum of 8 hours, 24 hours is even better --- If you want to save time, you can just omit browning the ribs, and add in the onions and garlic right into the sauce, I prefer to brown first --- this is very good!
Provided by Kittencalrecipezazz
Categories Meat
Time 11h
Yield 6 serving(s)
Number Of Ingredients 18
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.
INSTANT POT BEEF SHORT RIBS
These melt-in-your-mouth tender beef short ribs are a cinch to make in the Instant Pot.
Provided by Laura
Categories Main Course
Time 1h20m
Number Of Ingredients 14
Steps:
- Rinse and pat dry the ribs.
- Mix together the dry rub ingredients. Use all of the dry rub to coat the ribs.
- Press the "saute" mode on the Instant Pot. Allow it to heat up for 3 minutes. Add the cooking oil. When the oil is hot, add the ribs, meat-side down, and brown on all sides.
- Cancel saute mode and remove the ribs from the pot. Pour in the beef broth and red wine. Whisk to remove the browned bits from the bottom of the pot. Simmer for 3 minutes.
- Place the beef ribs into the liquid in the Instant Pot. Add the carrots, onions, and garlic on top of the meat. Toss in the thyme sprigs, if using.
- Secure the lid on the pot and set the vent to sealing. Press the "pressure cook" button on the Instant Pot and set the time to 50 minutes. After the time is up, allow the pressure to release naturally (about 15-20 minutes).
Nutrition Facts : Calories 593 kcal, Carbohydrate 12 g, Protein 49 g, Fat 33 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 147 mg, Sodium 1013 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SHORT RIBS OF BEEF
Steps:
- Preheat oven to 325 degrees F. In a large ovenproof saute pan or roasting pan, heat the olive oil over medium-high heat.
- Sprinkle the short ribs on all sides with the salt, pepper, garlic salt and seasoned salt. Pat the seasonings into the meat. Dredge the short ribs in the flour and pat off any excess flour.
- Place the short ribs in the pan and sear until browned on both sides, 2 to 3 minutes. Add the garlic, carrots, celery and onions and saute for 3 minutes. Add the wine and simmer for 5 minutes. Stir in the chicken stock, veal stock, water, undrained tomatoes and Worcestershire sauce. Bring to a simmer. Cover and place in the oven. Roast for 2 hours. Then add the potatoes, cover and roast for an additional 30 minutes.
- Be sure to occasionally check the liquid in the pan to make sure there is enough to keep the meat moist and simmering. Add more stock if necessary.
- Serve over Three Cheese Polenta.
- In a large saucepan combine water, polenta and 1/2 teaspoon salt. Stir over high heat until mixture boils; reduce heat to medium-low. Simmer polenta for 25 to 30 minutes or until smooth, whisking occasionally to ensure a smooth consistency. Remove from heat and stir in the cheeses and butter. Add salt and pepper to taste. Set aside and keep warm.
ZESTY BEEF SHORT RIBS
I got this from the Better Homes and Gardens New CookBook, Bridal Edition (several years after I was married!). These are really tasty and easy to make. Served best with a tossed green salad and some corn bread. The sauce can be used for chicken or pork, too.
Provided by Virgaux78
Categories Meat
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1410.4, Fat 123.8, SaturatedFat 53.7, Cholesterol 258.6, Sodium 978.7, Carbohydrate 22.4, Fiber 0.4, Sugar 16.8, Protein 49.8
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Ratings 47Calories 541 per servingCategory Dinner
- Preheat oven to 325 degrees. Pat ribs dry and salt and pepper all sides. Melt 2 tablespoons butter in a large Dutch oven. Add ribs and brown on all sides. Remove ribs and add garlic until softened but not browned.
- Pour in red wine, boil until it reduces to about 1 cup. Add ribs and any juices that have seeped out back in the post along with the beef broth.
- After 3 hours. Remove pan from the oven. Scoop out ribs to a platter and cover to keep warm. Skim off any fat from top of the broth. Simmer about 10 minutes to thicken.
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- Preheat oven to 300*F. Remove all but one rack from the oven. Adjust the remaining rack to the bottom position of the oven.
- Once the Short Ribs have sat for at least 20 minutes, clean them and pat dry with paper towels. Season generously with kosher salt and freshly cracked black pepper on all sides. Dredge ribs through flour, shake off excess and set aside.
- Heat the butter in a large Dutch oven – careful not to let the butter burn. Over medium-high heat, add the short ribs, meatiest side down and allow to brown until a nice crust has formed – 4-5 minutes. Turn and cook all each remaining sides for another 2-3 minutes. Remove from Dutch oven and set aside.
SMOKED BEEF SHORT RIBS -- THE ULTIMATE COMFORT FOOD
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4.5/5 (88)Total Time 5 hrs 45 minsCategory Main CourseCalories 608 per serving
- Trim excess fat and membrane off of the ribs, coat in olive oil and your rub. Be sure to get all sides of the beef.
- Place beef on the smoker for about 3 hours, until the color is mahogany and a nice crust has set. After the first hour during the smoke period, start spraying the meat every 30 minutes with your spritz until you wrap.
- At the 3 hour mark, place in a baking dish along with your bath ingredients and then cover with foil for about two hours (like pictured above). You are looking for an internal temperature of 200 degrees.
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- Bow Bulgogi Korean and Vietnamese. 8.4. Calgary, AB. Korean Restaurant · Killarney · 11 tips and reviews. Sascha Belagamage: Come here for absolutely delicious bulgogi (bbq meat), galbi (bbq beef short ribs), and bibimbap.
- Cactus Club Cafe. 8.7. 2612 39 Ave. NE (at Barlow Tr.) , Calgary, AB. American Restaurant · Northeast Calgary · 27 tips and reviews. Jessika-Lyne Martel: The short rib sandwich is awesome.
- Pigeonhole. 8.2. Restaurant · Mission · 12 tips and reviews. Maan Kattan: A great restaurant, the smashed cucumber dish, tuna, and the short rib are all great choices.
- Model Milk. 8.3. 308 17 Ave SW, Calgary, AB. Southern / Soul Food Restaurant · Beltline · 24 tips and reviews. Diane Lauer: Loved the deviled eggs and the short ribs.
- Seoul BBQ Restaurant. 7.1. 4336 MacLeod Trail SW, Calgary, AB. Korean BBQ Restaurant · Alyth - Bonnybrook - Manchester · 7 tips and reviews. Metro News: Meat lovers heaven here: Go for the marinated beef short ribs or tender marinated chicken bulgogi, and on the side, Japche potato noodles and a bevy of banchan veggie accompaniments.
- Teatro. 8.2. 200 8th Ave. SE (at Macleod Tr. S.) , Calgary, AB. Italian Restaurant · Downtown Calgary · 13 tips and reviews. Rebecca Look: Short Rib Pasta. Chris Moore: A nice romantic place for dinner - great food !
- Cactus Club Cafe. 7.0. 7010 Macleod Tr. SE (at 69th Ave.) , Calgary, AB. New American Restaurant · Fairview · 19 tips and reviews. Brian Reimer: Try the short rib sandwich.
- Korean Village Restaurant. 8.3. 22 - 1324 10 Ave. SW, Calgary, AB. Korean Restaurant · Beltline · 5 tips and reviews. Tenchoe Dorjee: BBQ combo a is the way to go for big groups.
- Thai Sa-On. 8.4. 351 10th Avenue Southwest, Calgary, AB. Thai Restaurant · Beltline · 8 tips and reviews. Kyle Bottoms: Basil Beef, special chicken, but most importantly - stuffed chicken wings!
- Buchanan's. 8.5. 738 3rd Ave. SW (7th St.) , Calgary, AB. Steakhouse · Downtown Calgary · 13 tips and reviews. Darby Sieben: The burger's are amazing. Sirloin burgers so you can order them how you want.
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