MUSTARD GLAZED BEEF SHORT RIBS
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Season the short ribs with salt and pepper and brown well in the oil and butter combined in a large saute pan. Remove the ribs and place into a casserole or roasting pan.
- Add the onion, carrot and celery to the saute pan and begin to caramelize the vegetables.
- Continue to cook the vegetable mixture before adding the jalapeno, garlic, tomato, cumin, beer and stock in quick succession. Bring this mixture to a rapid boil before pouring over the ribs in the casserole. The liquid should not rise more than 2/3 up the side of the ribs and the ribs should not be entirely submerged.
- Place the casserole into the oven, add the bouquet and braise the ribs until fork tender, about 1 1/2 hours.
- Remove the casserole from the oven, allow to rest for several minutes before placing the ribs on a sheet pan. Degrease the braising liquid, strain the vegetables out and discard and reserve the remaining juices for serving.
- Combine the mustard and honey in a bowl and liberally brush over the ribs. Place the ribs back into the oven and roast another 10 minutes until the glaze is caramelized dark and delicious.
- Serve with the cooking/braising liquid in a sauce boat.
MUSTARD SHORT RIBS
My friend made this for me one night, and Oh My Goodness!! Melt in your mouth! Cooking time does not include marinade time. I just made this for my family the other day, and we all thought we'd died and gone to heaven. Even plain yellow mustard will do the trick. Don't let the Stats fool you, they are no worse than other ribs.
Provided by GinaS
Categories Meat
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix mustard, lemon juice, sugar, garlic, onions, salt and pepper.
- Coat meat and marinate in ziplock bag for 24 hours.
- Wipe marinade off meat and brown meat in shortening.
- Transfer to baking dish, pour marinade over meat and bake at 350 for 2 hours.
BRAISED SHORT RIBS WITH DIJON MUSTARD
Categories Wine Beef Mustard Braise Dinner Meat Beef Rib Red Wine Fall Winter Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Boil wine in a 2-quart heavy saucepan until reduced to about 1 cup.
- While wine is reducing, pat ribs dry and cut crosswise into 1-rib pieces (each about 2 1/2 inches long). Season well with salt and pepper.
- Heat a dry 5-quart heavy pot over moderately high heat until hot, then brown ribs well in 3 batches on all sides, about 8 minutes for each batch. Transfer browned ribs with tongs to a bowl.
- Reduce heat to moderate and brown shallots well in fat remaining in pot, stirring. Transfer with a slotted spoon to another bowl.
- Stir wine and mustard into juices in pot. Add ribs and simmer, covered, 1 3/4 hours.
- Gently stir in shallots and tomatoes and continue to simmer, covered, without stirring, until meat is very tender, about 40 minutes.
- Carefully transfer ribs, shallots, and tomatoes to a platter and skim off any fat from cooking liquid. Season sauce with salt, pepper, and mustard to taste and pour over ribs.
BEEF SPARE RIBS IN MUSTARD SAUCE
My unique style of combining ingredients made this one of my favorite recipe. Love to serve with some freshly steam vegetables. Deliciossso!!
Provided by Ms. Ayons dishes
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Add salt, pepper and mustard to the beef spare ribs and in large skillet grill on both sides.
- Once they are done, keep warm.
- Using the drippings in the skillet add red wine, butter and mustard whisking until well mix.
- Add salt and black pepper to taste.
- Pour some Worcestershire sauce over ribs and some skillet gravy.
- Steam asparagus with a little bit of salt.
- Serve with ribs.
Nutrition Facts : Calories 31.5, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 28.6, Carbohydrate 1.2, Fiber 0.5, Sugar 0.3, Protein 0.6
BEEF SHORT RIBS WITH BARBECUE SAUCE
If you don't want beef shortribs, try the sauce on something else. It's a good, sweet barbecue sauce. It's another one of my father's old recipes. I think he adapted it from Southern Living.
Provided by GrandmaIsCooking
Categories Sauces
Time 2h55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet (with no oil or shortening), brown shortribs on all sides, then cover and cook for an hour at low heat and drain off drippings from pan.
- Combine the rest of the ingredients for the sauce.
- Pour sauce over shortribs in pan, cover tightly, and cook 1 1/2 hours longer at low temperature (or until meat is tender).
Nutrition Facts : Calories 1060.5, Fat 82.6, SaturatedFat 35.8, Cholesterol 172.4, Sodium 1432.5, Carbohydrate 44.5, Fiber 1.8, Sugar 39.9, Protein 35
RUSTIC BEEF SHORT RIBS WITH MUSTARD SAUCE RECIPE - (4.4/5)
Provided by HeatherS
Number Of Ingredients 13
Steps:
- To make mustard sauce, stir together sour cream, mustard, and chives in serving bowl. Cover and refrigerate until ready to serve. Mix together flour, salt, and pepper on sheet of wax paper. Coat beef with seasoned flour, shaking off excess. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add beef, in batches, and cook until browned on all sides, about 8 minutes per batch, transferring beef to 5- or 6-quart slow cooker as it is browned. Add remaining ingredients to slow cooker. Cover and cook until meat and vegetables are tender, 4-5 hours on high or 8-10 hours on low. Serve with mustard sauce. PER SERVING (1 1/3 cups stew and 1 1/2 tablespoons mustard sauce): 325 Cal, 13 g Total Fat, 5 g Sat Fat, 0 g Trans Fat, 67 mg Choi, 441 mg Sod, 25 g Garb, 4 g Sugar, 3 g Fib, 26 g Prot, 54 mg Calc.
MUSTARD-CRUSTED BEEF RIBS
Make and share this Mustard-Crusted Beef Ribs recipe from Food.com.
Provided by loof751
Categories Meat
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Season the ribs with salt and pepper. Place on a greased rack on a roasting pan and bake at 450 degrees for 30 minutes.
- Turn the ribs and bake at 300 degrees for 30 more minutes. Remove from oven. Reduce oven temperature to 200 degrees.
- Mix Dijon mustard and wine in a small bowl. Coat the ribs with this mixture and sprinkle with breadcrumbs.
- Bake at 200 degrees for 1 hour.
- Saute the onions in the butter in a small saucepan until onions are translucent.
- Add the flour and stir until combined.
- Stir in the broth and the beef granules. Simmer until thickened, stirring constantly.
- Add the whipping cream and mix well. Simmer just until heated through, stirring constantly.
- Spoon sauce over ribs to serve.
Nutrition Facts : Calories 1510, Fat 127.4, SaturatedFat 55.4, Cholesterol 319.7, Sodium 508.3, Carbohydrate 19, Fiber 1.3, Sugar 1.7, Protein 64.8
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.
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Estimated Reading Time 1 min
- Arrange ribs on broiler-pan rack; broil 4 inches from heat source 10 minutes, turning several times, until well browned.
- In a 5-quart or larger slow cooker, combine 1 cup of the broth, 3 tablespoons of the mustard, vinegar, garlic, and half the salt and pepper.
- Cover and cook on high 4 hours or low 8 hours, or until beef is fork-tender and falling off bones.
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