SWEET-AND-SOUR SHORT RIBS
Provided by Food Network Kitchen
Time 3h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Season the short ribs with salt and pepper. Heat the olive oil in a Dutch oven or ovenproof pot over medium-high heat. Add the short ribs and brown on all sides, about 10 minutes total. Transfer the meat to a plate.
- Add the onions, garlic, chopped celery stalks and paprika to the pot and cook, stirring occasionally, until the onions soften, about 4 minutes. Add the tomato paste and cook, stirring, until it starts to brown, about 4 minutes. Add 6 cups water and 2 teaspoons salt and stir, scraping up any browned bits from the bottom of the pot. Return the meat to the pot and bring to a simmer. Cover, transfer to the oven and cook 1 hour, 30 minutes.
- Meanwhile, puree the chopped chard, lemon juice, scallions, celery leaves, 1 1/2 cups water and 1 teaspoon salt in a blender until smooth. Remove the pot from the oven; stir in the chard puree, beets, carrots, sweet potatoes and sugar. Return the pot to the oven and cook, uncovered, until the meat and vegetables are tender but hold their shape, 1 hour, 30 minutes to 2 hours. Remove the bones from the short ribs; skim the fat off the sauce. Season with salt and pepper. Ladle the meat, vegetables and sauce into shallow bowls.
STOUT BRAISED SHORT RIBS WITH BARLEY
Steps:
- Set a large pot or Dutch oven over high heat. Sprinkle the short ribs all over with a generous amount of salt and some pepper (no flour required here!). Add the oil to the pot and brown the short ribs well on each of the 3 meaty sides, about 15 minutes total. Work in batches so as to not overcrowd the pot. You want a deep brown color on the meat as this will give the stew its rich flavor and color when braising. Remove the ribs and set aside.
- Add the carrots, celery and onions to the pot. Saute the vegetables until caramelized and wilted, 8 to 10 minutes. Add the garlic and toss to combine and heat through. Return the ribs to the pot and nestle in amongst the vegetables. Add the thyme, bay leaves, rosemary, stout beer, broth and tomatoes. Season lightly with salt and pepper, then stir and bring to a boil. Reduce the heat, cover with a lid and simmer the ribs 2 1/2 hours. Periodically skim any excess fat on the surface and discard.
- After 2 1/2 hours, mix in the pearl barley and dry mustard powder, then cover once more and cook 45 more minutes. When done, remove the bay leaf, thyme and rosemary stems. Taste and season the braise with salt and pepper and serve.
SHORT RIBS WITH CABBAGE
I got this in my e-mail yesterday from Ethnicgrocers.com in a newsletter. The newsletter gave recipes for a Polish dinner, and this was the suggested entree.Looks like a winner, and so it goes on my "must try" list. The number of servings was not given, so I'm guessing 6-8.
Provided by yooper
Categories One Dish Meal
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large, heavy pot.
- Brown short ribs on all sides.
- Sprinkle with salt and pepper.
- Add remaining ingredients except cabbage.
- Cover and simmer for 1-1 1/2 hours.
- Add cabbage wedges and cook until cabbage is tender, about 20 minutes.
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.
SHORT RIB AND CABBAGE SOUP
Provided by Florence Fabricant
Categories dinner, one pot, soups and stews, main course
Time 3h30m
Yield 4 large servings
Number Of Ingredients 19
Steps:
- Early in the day, or a day in advance, combine short ribs, beef stock, 1 1/2 cups chicken stock, wine, 1 sprig thyme and 1 carrot, quartered, in saucepan. Add black pepper to taste and 4 cups water, bring to simmer and cook very gently, partly covered, until ribs are tender, about 2 hours.
- Transfer to large bowl, cool to room temperature, cover and refrigerate about 6 hours or overnight. Discard solidified fat. Remove meat, bones, carrot and herbs. Place cooking liquid in saucepan. (You should have about 4 cups; if not, add water.) Bring to simmer and set aside.
- Discard bones, fat and gristle. Cut meat into 3/4-inch dice. Set aside.
- Dice remaining carrots. Heat butter in large saucepan. Add turnip, celery, leeks, onion, potato, cabbage and carrots. Sauté until soft and barely colored. Add bay leaf, remaining thyme, liquid from cooking ribs and remaining chicken stock. Simmer, partly covered, 40 minutes. Add meat; simmer 15 minutes. Season with salt and pepper.
- To serve, ladle soup into warm soup plates, and place slice of toast topped with cheese on each portion. Dust with parsley.
CROCK POT SHORT RIBS AND CABBAGE STEW
A beefy, sweet, spicy un-thickened stew topped with short ribs. Try mashing up your potatoes in the sauce with a fork - a left over penchant from my childhood.
Provided by Lorac
Categories Stew
Time 8h35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Add oil to a nonstick skillet and heat on high.
- Place flour in a plastic bag, add one rib at a time, and shake to coat.
- Brown ribs on both sides, reduce heat to medium high, brown all edges remove from pan and drain on paper towels.
- Add broth to skillet, stir, scraping up browned bits.
- Add tomatoes, garlic, sugar, vinegar, dill, salt, and cayenne, stir to combine and set aside.
- Layer potatoes, carrots, onion, and cabbage, and top with tomato mixture in the crock pot.
- Place ribs on top, meat side down, cover and cook 4 hours on High or 7-8 hours on Low.
- To serve place a rib in the bottom of 6 soup plates and top with stew.
Nutrition Facts : Calories 154.9, Fat 2.9, SaturatedFat 0.5, Sodium 682.5, Carbohydrate 30.2, Fiber 4.9, Sugar 17.1, Protein 4
CABBAGE AND SPARERIB SOUP
Provided by Kay Rentschler
Categories dinner, project, soups and stews, main course
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- In a spice grinder process caraway seeds, paprika and mustard until fine. Turn into a bowl with brown sugar, 1 teaspoon salt and the cayenne; fluff with fingertips.
- Dry ribs well with paper towels, and rub both sides with spices and crushed garlic. Place ribs on a small rack or plate, cover with plastic wrap, and refrigerate at least 6 hours or overnight.
- Adjust oven rack to lowest position, and heat oven to 425 degrees. Spray a sheet pan lightly with vegetable spray. Brush garlic cloves from ribs, place ribs in a sheet pan, and roast until a deep golden brown, about 30 minutes. Remove from oven.
- Transfer ribs to a 5-quart Dutch oven; pour rendered fat (about 2 tablespoons) from sheet pan into a large heavy skillet, and set aside. Place sheet pan on 2 burners over high heat, add 1 cup water, and stir with a wooden spoon to dislodge browned bits. Pour deglazing liquid and stock into Dutch oven, cover, and bring to simmer over medium-high heat. Reduce heat to low, and simmer gently until ribs are tender, turning occasionally, about 1 1/2 hours. Remove ribs from broth, and cool slightly.
- While ribs simmer, sauté onions and cabbage in a skillet over medium-high heat, stirring frequently, until lightly browned, about 20 minutes. Add 1 teaspoon salt and the black pepper; stir to combine. Set aside.
- Pull pork off bones, trim off bits of cartilage, and dice meat. Discard bones. Return meat to soup base, add cabbage and onions, and simmer about 15 minutes. Serve, garnished with parsley.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 7 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 568 milligrams, Sugar 5 grams, TransFat 0 grams
SHORT RIB SOUP
This is one of my dad's most irresistible dishes. It has a flavorful broth, tender meat and colorful vegetables. It really hits the spot on a chilly fall or winter day.-Art Winter, Trumbull, Connecticut
Provided by Taste of Home
Categories Lunch
Time 2h25m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Drain beans, reserving liquid; set beans aside. Place the liquid in a Dutch oven or soup kettle; add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until the meat is tender. , Remove meat from bones; discard bones. Cut the meat into bite-size pieces and return to kettle. Add beans and cook for 10 minutes or until heated through. Discard bay leaf before serving.
Nutrition Facts : Calories 159 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 1046mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 6g fiber), Protein 9g protein.
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