QUICK SHORT RIB STEW
Delicious, tender short ribs combined with a very tasty accompanying stew. Simple ingredients, great taste!!!
Provided by thorky
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat. Place 1/2 cup of flour in a heavy plastic bag or large bowl; add the ribs and toss until completely coated. Pour the oil into the preheated pan, heat until shimmering. Shake any excess flour off of the ribs, then add them to the hot oil. Brown well on all sides without burning, about 10 minutes.
- While the ribs are browning, stir together the hot water and bouillon cubes in a pressure cooker until dissolved. Using tongs, remove the ribs from the skillet, and place into the pressure cooker. Seal according to manufacturer's directions and cook for 25 minutes.
- After 25 minutes, release pressure, and open cooker according to manufacturer's directions. Pour in the canned tomatoes, garlic, onion, and carrots. Simmer, uncovered until the vegetables are tender, about 20 minutes. Meanwhile, cook the diced potatoes in enough water to cover until tender, about 20 minutes.
- Remove the meat to a serving platter. Stir together 3 tablespoons of flour with 1 cup of water. Stir into the vegetables, and cook until the sauce thickens, about 5 minutes.
- Drain the cooked potatoes, and add to the stew along with the can of peas. Heat until warmed through, then season to taste with salt and pepper.
Nutrition Facts : Calories 987.6 calories, Carbohydrate 70 g, Cholesterol 124.4 mg, Fat 61 g, Fiber 9.4 g, Protein 37.9 g, SaturatedFat 24.1 g, Sodium 938.2 mg, Sugar 11.7 g
SHORT RIB STEW WITH VEGETABLES AND PORT
Steps:
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. In batches, add the short ribs, sprinkle with salt and pepper, and brown on all sides, about 3 1/2 minutes per side. Remove to a plate and set aside.
- Lower the heat to medium and add the onions, garlic, oregano and thyme; cook until fragrant, 2 to 3 minutes. Add the flour, stirring until completely combined. Add the beef broth and red wine, and return the seared short ribs to the pot. Bring to a simmer, partially cover, and cook until the meat begins to pull apart easily, 2 hours.
- Stir in the carrots, parsnips, potatoes and port wine. Bring back to a simmer and cook, partially covered, until the vegetables are tender and cooked through, about 45 minutes.
- Serve garnished with chopped chives.
SHORT RIB AND VEGETABLE STEW
Provided by Lillian Chou
Categories Mushroom Potato Dinner Date Radish Winter Chill Potluck Simmer Gourmet Dairy Free Peanut Free Tree Nut Free
Yield Makes 8 (main course) servings
Number Of Ingredients 16
Steps:
- Cover short ribs with cold water and soak, chilled, at least 2 hours.
- Drain ribs and transfer to an 8-to 10-quart heavy pot with cold water (8 cups). Simmer ribs, partially covered, skimming any foam, 2 hours. Chill ribs in liquid (covered once cool) until fat solidifies, about 4 hours.
- Meanwhile, soak mushrooms in hot water (4 cups), turning occasionally, until softened, about 1 hour. Squeeze excess liquid from mushrooms and reserve 2 cups soaking liquid; cut off and discard mushroom stems, then halve caps.
- Discard fat from ribs and return to a simmer. Peel potatoes and cut into 1-inch pieces, then add to ribs with radish, carrots, garlic, dates (if using), soy sauce, fish sauce, molasses, red-pepper paste, mushrooms, reserved mushroom-soaking liquid, and water (if necessary) to barely cover meat and vegetables with liquid. Simmer, partially covered, stirring occasionally, 30 minutes.
- Stir in onion and scallions and simmer, covered, stirring occasionally, until meat is very tender and vegetables are tender, 15 to 20 minutes. Skim off any fat, then stir in sesame oil. Stir before serving and serve additional red-pepper paste on the side.
SHORT RIBS WITH ROOT VEGETABLES
Boneless beef short ribs are seared, and then simmered for hours until they are silky and tender. Brown sugar and apple cider, along with parsnips, carrots, and potatoes, add notes of sweetness add to this Hanukkah favorite.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Place a wire rack over a rimmed baking sheet; set aside. Season beef with salt and pepper. Heat oil in a 9-quart Dutch oven over high heat until hot but not smoking. Working in batches, cook the beef, flipping once, until browned, 2 to 3 minutes per side. Transfer beef to the wire rack. Reduce heat to medium-low.
- Add onions to pot; cook, stirring occasionally, until translucent, about 10 minutes. Raise heat to medium. Add garlic; cook 3 minutes, stirring occasionally. Stir in brown sugar, cider, stock, and 1/2 cup water. Add thyme, rosemary, and parsley. Return beef to pot. Bring to a boil. Remove from heat.
- Cover; transfer to oven. Cook until almost fork tender, about 1 1/2 hours.
- Remove pot from oven. Stir in parsnips, carrots, and potatoes. Return to oven; cook until fork-tender, 1 hour 10 minutes more. Gently transfer beef and vegetables to a baking sheet or a plate.
- Skim fat from cooking liquid. Simmer over medium heat until reduced by about half, about 7 minutes. Return beef and vegetables to pot. Season with salt and pepper; toss gently. Transfer to serving platter. Sprinkle with parsley.
SLOW COOKER SHORT RIB STEW
Provided by Lexi
Yield 4
Number Of Ingredients 17
Steps:
- Trim excess fat off of the short ribs and cut them into small 1 1/2 inch bite-size cubes. Season generously with salt and pepper.
- In a skillet, heat oil or butter and brown short ribs on all sides.
- Place garlic, onion, potatoes carrots, and the parsnips and mushrooms if adding, in the bottom of your slow cooker.
- Place meat on top, then add in the diced tomatoes, beef broth, arrowroot flour, teaspoon of salt, pepper, thyme, bay leaf, and red pepper flakes.
- Set slow cooker to low for 8 hours. Once done, remove thyme sprigs and bay leaf, and add additional salt, pepper, paprika, and red pepper flakes as desired.
Nutrition Facts : ServingSize As served, Calories 711 calories, Sugar 10.4g, Sodium 1615mg, Fat 24.3g, SaturatedFat 8.2g, Carbohydrate 48.7g, Fiber 8.6g, Protein 71.3g, Cholesterol 188mg
BRAISED SHORT RIBS WITH ROOT VEGETABLES
A complete meal in one pot. Although it looks complicated, it is quite simple. Meat and vegetables are tender and delicious. Serve with salad and hearty bread.
Provided by KelBel
Categories One Dish Meal
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Season ribs with rosemary. salt and pepper by rubbing them into the meat of the ribs. Lightly coat each side of ribs with flour, shaking off any excess.
- Heat olive oil in a large deep ovenproof skillet or dutch oven over medium heat. Add the ribs and cook about 2 minutes on all sides. Transfer the ribs to a plate.
- Add shallots, carrots, and parsnips to the same skillet and cook about 5 minutes until tender and brown.
- With the vegetables still in the pan, deglaze the skillet by adding the port and cooking over medium high heat 10 to 12 minutes until the liquid is reduced by half.
- Add the broth and tomato paste and stir to mix thoroughly. Remove from heat.
- Return the ribs to the skillet, cover and cook in the oven for 2 1/2 hours, until the meat is fork tender and falling off the bone. Turn ribs several times during the cooking process.
- Transfer the ribs and vegetables to a plate. Place the skillet over medium high heat and boil to reduce the liquid by about two thirds. The liquid will become thick.
- Spoon liquid over meat and vegetables.
Nutrition Facts : Calories 1128.1, Fat 89.3, SaturatedFat 36.8, Cholesterol 172.4, Sodium 492.3, Carbohydrate 21.1, Fiber 1.1, Sugar 8.6, Protein 35
HEARTY SHORT RIB STEW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the stew: Heat the oil and butter in a Dutch oven over a medium-high heat. Sprinkle the short ribs with salt and pepper, then brown in batches on all sides in the pan, about 3 minutes. Remove and set aside.
- Add the garlic, onions and carrots to the pan and toss in the drippings. Stir in the tomato paste and allow to cook until it has combined with the vegetables, for 1 minute. Deglaze the pan with the beer and beef stock. Add the Worcestershire sauce, rosemary, bay leaves and the browned short ribs. Cover and cook over a low heat until very tender, 2 to 2 1/2 hours. Stir in the parsley. Remove the rosemary and bay leaves before serving.
- For the buttered egg noodles: Cook the egg noodles according to the package instructions. Drain and toss with the butter and parsley. Serve the stew over the buttered noodles.
BEEF SHORT RIBS STEW
Make and share this Beef Short Ribs Stew recipe from Food.com.
Provided by Pate8738
Categories Stew
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large pot, season ribs and brown evenly and thoroughly.
- Remove ribs and reserve on a plate, and then add onions, carrot and celery to the pot. Sauté, making sure to scrape up any brown bits on the bottom of the pan until the vegetables are caramelized.
- Add garlic, wine and tomato paste and stir well. Add beef stock and beef and bring to a simmer, covered, for 2-3 hours, until meat is very tender, and beginning to fall of the bone.
- Serve with mashed potatoes.
Nutrition Facts : Calories 613.8, Fat 46.5, SaturatedFat 18.7, Cholesterol 86.2, Sodium 275.6, Carbohydrate 14.1, Fiber 2, Sugar 4.2, Protein 18.7
More about "short rib and vegetable stew food"
SHORT RIB BEEF STEW - BETTER HOMES & GARDENS
From bhg.com
4/5 (6)Total Time 7 hrs 30 minsServings 10Calories 344 per serving
- Sprinkle meat with salt and pepper. In a very large skillet heat 2 tablespoons of the oil over medium-high heat. Add meat; cook until browned, turning occasionally. Transfer to a 6-quart slow cooker. Add the next six ingredients (through thyme).
- Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours. If using low, turn to high. Stir together flour and butter; whisk into meat mixture. Cover and cook 30 minutes more or until thickened.
- Meanwhile, preheat oven to 400°F. Brush polenta with the remaining 1 tablespoon oil; arrange on a greased baking sheet. Sprinkle with cheese. Bake 30 minutes or until light brown and crisp.
- Stir parsley into stew. Top servings with polenta and, if desired, additional shaved Asiago cheese.
SHORT RIB VEGETABLE SOUP - RECIPES FOOD AND COOKING
From recipesfoodandcooking.com
Servings 4Total Time 1 hr 50 minsEstimated Reading Time 2 mins
SHORT RIB AND VEGETABLE STEW RECIPE - MIEDEMA
From miedemaproduce.com
10 BEST BEEF SHORT RIB STEW RECIPES | YUMMLY
From yummly.com
SLOW-COOKER SHORT RIB STEW - DELISH
From delish.com
5/5 (2)Category Dinner Party, Main Dish, SoupCuisine AmericanTotal Time 8 hrs 30 mins
- Dust off excess flour and sear meat on all sides until golden brown with a crust, about 10 minutes.
SHORT RIBS VEGETABLE STEW | SHORT RIBS STEW | SHORT RIBS ...
From allyskitchen.com
Reviews 5Estimated Reading Time 3 minsServings 8
- Put the oil in a large heavy Dutch oven on medium high heat. Add the short ribs, sprinkle with salt and pepper and brown on all sides (about 10 minutes).
- Add the chopped tomatoes, broth garlic and onions. Put a doubled piece of foil on the pot then the lid. Put in a preheated 400 oven for about 2 ½ hours.
- Check every 45 to 60 minutes to see if you need to add any water. The liquid should be about 2-3 inches above the meat.
- Begin adding vegetables after about 2 ¼ hours. Put in those that require more time cooking first, like potatoes, carrots, turnips, etc. and cook another 30-45 minutes.
BRAISED SHORT RIBS WITH ROOT VEGETABLE MASH - FOOD AND WINE
From foodandwine.com
Servings 4Total Time 4 hrsCategory Beef
- Season the short ribs with salt and pepper and lightly dust with flour. In a large enameled cast-iron casserole, heat the oil. Add the ribs and cook over moderately high heat, turning, until browned all over, about 8 minutes. Transfer the ribs to a plate. Add the butter, bacon, garlic, onions, shallots, thyme and bay leaves to the casserole and cook over moderate heat, stirring occasionally, until the bacon fat is partially rendered and the vegetables are golden, 5 minutes. Stir in the red wine and port and cook over moderate heat until reduced by half, about 5 minutes.
- In a large saucepan, melt 4 tablespoons of the butter. Add the vegetables, garlic, thyme and bay leaves and cook over moderately low heat, stirring occasionally, until the vegetables begin to soften, 10 minutes. Stir in the honey, cover and cook until softened, 15 minutes. Add 1 cup of water, cover and cook, stirring occasionally, until almost all of the liquid is absorbed, 20 minutes longer. Discard the bay leaves and thyme sprigs. Stir in the remaining 1 tablespoon of butter and mash with a fork until chunky. Fold in the 1 tablespoon of parsley and season with salt and pepper. Keep warm.
JAMAICAN BROWN BEEF SHORT RIBS STEW - IMMACULATE BITES
From africanbites.com
4.8/5 (12)Total Time 3 hrs 15 minsCategory MainCalories 642 per serving
- Heat the oil an oven safe Dutch oven pan over medium heat. Add short ribs and brown well, turning once, about 2 -3 minutes per side, until short ribs are brown. Do not overcrowd pan. Cook in batches, if necessary.
- Drain any excess oil from the skillet and leave about 2 Tablespoons of oil. Add onions, green onions, garlic, thyme, and bay leaf; scotch bonnet pepper or hot sauce. Stir for about 2-3 minutes until onions is translucent.
CABERNET BRAISED SHORT RIB STEW - HOW SWEET EATS
From howsweeteats.com
4.8/5 (33)Category SoupCuisine AmericanTotal Time 3 hrs
- Season the short ribs with the salt and pepper. Heat a large pot over medium-high heat and add the olive oil. Once it’s hot, add the short ribs and sear them until deeply golden, about 4 to 5 minutes. Add in 2/3 cup red wine and let cook for 1 to 2 minutes, the reduce the heat to low and cover. Cook the short ribs for 2 hours, checking on them occasionally. If the liquid cooks off, add more in the form of wine, beef stock or water just so there is a thin layer on the bottom of the pot.
- After 2 hours, remove the ribs from the pot and place them in a bowl. There should be a bit of liquid left in the pot (if there seems to be a lot, drain some). Add the mushrooms and cook, stirring until softened, about 5 minutes. Add in the onions and garlic, stirring to toss. Cook for 5 minutes. Add the remaining wine and cook for 2 minutes more. Remove the beef from the ribs, discarding any large chunks of fat or gristle. Add the beef, beef stock and potatoes to the pot. Bring the mixture to a boil then cover and reduce the heat to low. Cook for 20 minutes, or until the potatoes just soften.
- Place the cold water in a shaker bottle. Add the flour to the water and cover the bottle (or jar) and shake for 30 seconds to make a slurry. Add the carrots and the slurry to the stew and stir well. Increase the heat a bit until the stew is simmering. Let it cook for 30 more minutes, stirring occasionally, until the carrots are softened. Taste and season additionally with salt and pepper if needed – this will depend on the sodium level of your stock.
SHORT RIB STEW RECIPE - ETHAN STOWELL | FOOD & WINE
From foodandwine.com
4/5 Category BeefServings 8Total Time 3 hrs 30 mins
- In a large bowl, toss the short ribs with the flour. In a large enameled cast-iron casserole, heat the oil. Working in batches, cook the short ribs over moderately high heat until browned all over, about 6 minutes per batch. Discard the oil.
- Return the meat and any juices to the casserole. Add the wine and boil until reduced by half, 8 minutes. Add the stock and bring to a simmer. Cover and cook over low heat until the meat is tender, 2 hours.
- Skim any fat from the stew. Stir in the carrots, potatoes, parsnips, onion, mushrooms, thyme and sage. Cover and simmer over low heat until the vegetables are tender, about 35 minutes. Season with salt and pepper and serve.
SLOW COOKER RECIPE FOR BEEF SHORT RIBS WITH VEGETABLES
From thespruceeats.com
4/5 (32)Total Time 9 hrs 10 minsCategory Dinner, EntreeCalories 1131 per serving
SHORT RIB AND BARLEY STEW RECIPE - SERIOUS EATS
From seriouseats.com
4.8/5 (6)Servings 8Occupation Culinary ConsultantCategory Soups And Stews
BRAISED BEEF SHORT RIBS WITH MASHED POTATOES
From today.com
4.2/5 (42)Total Time 3 hrs 15 minsCategory Entrées
SHORT RIB AND VEGETABLE STEW
From digitalgourmet.blogspot.com
BEEF SHORT RIB VEGETABLE SOUP - ALL INFORMATION ABOUT ...
From therecipes.info
BEEF RIB EYE AND VEGETABLE STEW RECIPE - FOOD NEWS
From foodnewsnews.com
SHORT RIB AND VEGETABLE STEW RECIPES
From tfrecipes.com
GINGER AND TOMATO BEEF SHORT RIB STEW | CANADIAN LIVING
From canadianliving.com
SHORT RIB BEEF STEW - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SHORT RIBS VEGETABLE STEW | RECIPE | SHORT RIBS, VEGETABLE ...
From pinterest.com
SHORT RIBS VEGETABLE BEEF SOUP | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
EINTOPF (BRAISED SHORT RIBS WITH FENNEL, SQUASH AND SWEET ...
From hannapirita.com
SHORT RIB AND BARLEY STEW | KEEPRECIPES: YOUR UNIVERSAL ...
From keeprecipes.com
SHORT RIB AND VEGETABLE STEW RECIPE - FOOD NEWS
From foodnewsnews.com
SHORT RIB VEGETABLE STEW RECIPE BY CHEF.GONZALO | IFOOD.TV
From ifood.tv
SHORT RIB AND VEGETABLE STEW - COOKEATSHARE
From cookeatshare.com
10 BEST BEEF SHORT RIB STEW RECIPES | YUMMLY
From yummly.com
SHORT RIB STEW - WORLD'S GREATEST PULSE DISHES, SALADS ...
From pulses.org
SHORT RIBS VEGETABLE STEW | RECIPE | BONELESS PORK RIBS ...
From pinterest.com
RECIPES/SHORT-RIB-AND-VEGETABLE-STEW-351895.JSON AT MASTER ...
From github.com
LATKES WITH SHORT RIBS - ASIF
From asif.org
SHORT RIBS STEW - RECIPES | COOKS.COM
From cooks.com
SHORT RIB STEW WITH VEGETABLES AND PORT RECIPES
From tfrecipes.com
RICK STEIN BEEF SHORT RIB STEW RECIPE | EASY ONE-POT ...
From thehappyfoodie.co.uk
ONE-POT STEW RECIPE: BRAISED SHORT RIBS WITH SQUASH AND ...
From spresscafe.com
SHORT RIB AND VEGETABLE STEW - MEALPLANNERPRO.COM
From mealplannerpro.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love