BRAISED BEEF SHORT RIBS
After not being able to find a recipe for beef short ribs on the internet, I thought I might share this one that I came across many years ago. I have received raves about my short ribs every time I have served them. Try them, I'm sure you will agree! Enjoy!
Provided by Jim Stearns
Categories Main Dish Recipes Rib Recipes
Time 2h55m
Yield 10
Number Of Ingredients 13
Steps:
- In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
- In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
- Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
- In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.
Nutrition Facts : Calories 889.3 calories, Carbohydrate 36.3 g, Cholesterol 137.9 mg, Fat 68.8 g, Fiber 4.9 g, Protein 30.4 g, SaturatedFat 29 g, Sodium 645.7 mg, Sugar 5.1 g
SLOW-COOKER BEEF SHORT RIBS
You won't believe how good these ribs are!!! I think we could have these every other night with no complaints! They're YUMMY!!!!
Provided by MizzNezz
Categories Sauces
Time 9h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Put flour, salt and pepper in a bag.
- Add ribs and shake to coat.
- Brown ribs in butter in a lg skillet.
- Put in slow cooker.
- In same skillet, combine remaining ingredients.
- Bring to a boil, stirring.
- Pour over ribs.
- Cover and cook on low for 9 hours.
BEER-BRAISED SHORT RIBS
Sticky, tender beef ribs with a subtle oak-smoked flavour are sure to be a hit at your next barbecue
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 6h15m
Number Of Ingredients 17
Steps:
- First, make the marinade. Mix the spices and 3 tbsp salt in a bowl, then stir in the oil to make a paste. Use a knife to make a deep hole in each short rib, then rub the spice mix all over and into the hole, working the flavour into the meat. Place on a tray, cover and chill overnight.
- The next day, heat oven to 150C/130C fan/gas 2. Heat the oil in a large, shallow pan, tip in the onions and fry until you start to get a deep, rich colour - about 20 mins. Don't be scared of the colour, this will add amazing savoury sweetness to the dish. Pour in the beer and boil to reduce by half, then add the stock, treacle, thyme and oak chips, if using. Stir well and bring to a simmer. Place the marinated short ribs in your largest roasting tin. Pour over the onion and beer braising liquid, then cover tightly with foil. Transfer to the oven and cook the short ribs for 5 hrs or until really tender.
- Once the ribs are cooked, remove and put on a plate to rest and cool. Strain the braising liquid into a saucepan. Once settled, use a ladle to remove the top layer of fat, then set over a high heat. Simmer the sauce until it becomes rich and glossy, then whisk in the ketchup, mustard and brown sauce.
- To barbecue the ribs, heat your coals until ashen or set a gas barbecue to medium. Cook the ribs until nicely charred and hot all the way through, then baste with the sauce to finish and cook until sticky. To cook them indoors, heat the grill. Set a wire rack over an oven tray and place the ribs on top. Baste well with the sauce and grill, basting with the sauce a few times, until it forms a charred, sticky crust. Set aside to rest before serving with the onion rings and slaw (see Goes well with).
Nutrition Facts : Calories 774 calories, Fat 57 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 9.7 milligram of sodium
BRAISED SHORT RIBS
Steps:
- Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
- Preheat the oven to 375 degrees F.
- While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
- Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.
SLOW-COOKER BBQ SHORT RIBS
Brisket, move over. BBQ-sauced short ribs are here, ready to give you a run for your money in the tender-and-juicy slow-cooker recipe category.
Provided by My Food and Family
Categories Home
Time 6h10m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Place ribs in Slow Cooker; top with onions, then combined remaining ingredients. Cover with lid.
- Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Remove ribs from Slow Cooker; cover to keep warm.
- Skim excess fat from sauce; return ribs to sauce. Stir gently until evenly coated.
Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 80 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
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.
BRAISED SHORT RIBS
This recipe for delicious braised short ribs is from the October 2007 issue of Everyday Food. To make this dish a complete meal, serve it with creamy polenta with thyme.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Place flour in a medium bowl; season with salt and pepper. Toss ribs in flour mixture until well coated; shake off excess.
- In a 5- to 8-quart Dutch oven or heavy ovenproof pot, heat oil over medium-high. Cook ribs in two batches, turning until browned on all sides, about 10 minutes per batch; transfer to a plate.
- Add carrots and onions to pot. Cook, stirring and scraping up browned bits, until vegetables are lightly browned, 3 to 5 minutes. Add wine, broth, thyme, and tomatoes (breaking them up). Arrange ribs in pot; bring liquid to a boil. Cover, transfer to oven, and cook 1 hour. Reduce heat to 350 degrees; cook until fork-tender (but not falling apart), about 1 hour more.
- Using tongs or a slotted spoon, transfer ribs to a plate. Moisten with cooking liquid; cover with aluminum foil to keep warm. Strain remaining liquid through a fine-mesh sieve (discard solids); return to pot. Bring to a boil; cook until sauce is slightly thickened and reduced to about 2 cups, 10 to 12 minutes. Season with salt and pepper. Serve ribs with sauce. (Or return to pot, let cool slightly, cover, and refrigerator up to 1 day.)
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
GRILLED SHORT RIBS
These use the type of short ribs that are cut between the bones, rather than the more common type of short ribs that are cut across the bones. Recipe source: Bon Appetit (June 2007)
Provided by ellie_
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together marinade ingredients (soy sauce - oil) in a 15 x 10 inch pan and add ribs to marindade, turning to coat and let marinade for 30 minutes to 2 hours at room temperature.
- Prepare grill to medium high heat.
- Brush grill with oil.
- Grill ribs until cooked through (5 minutes per side).
- Remove meat from bones.
- Wrap meat in lettuce leavs with a small amount of miso and sticky rice.
BBQ BEEF SHORT RIBS
Sticky and delicious, these tender beef short ribs are well worth the wait.
Provided by Jamie Oliver
Categories Mains Beef Dinner Party Father's day American BBQ food
Time 8h15m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat the oven to 100ºC/212ºF/gas ¼.
- Place the ribs in a snug-fitting roasting tray, season with sea salt and black pepper, drizzle with oil, then rub all over. Cover tightly with a double layer of tin foil, then cook for 7 to 8 hours, or until tender.
- When the time's up, transfer the ribs to a baking tray. Skim away the fat from the roasting tray and reserve in an airtight jar (use it for delicious roast potatoes another day).
- Place the roasting tray over a high heat on the hob and bring the juices to the boil. Simmer for around 2 minutes, then add the remaining sauce ingredients. Bring back to the boil, then reduce the heat to low and simmer for a further 10 minutes, or until the sauce has thickened and coats the back of a spoon.
- Brush most of the sauce onto the ribs so they're nicely coated all over, then return the ribs to the oven for 20 to 40 minutes, or until sticky and caramelised to your liking.
- Meanwhile, place a small frying pan over a medium heat. Add the caraway seeds and toast for around 1 minute, or until smelling fantastic. Tip into a large bowl.
- Finely chop the dill and pickled onions, then add to the bowl with the mayo, yoghurt, mustard, white wine vinegar and a splash of the pickled onion vinegar. Whisk well to combine.
- Remove the beetroot leaves and set aside. Scrub and trim the beetroot and carrots, then pass all the vegetables and the beetroot leaves through the fine slicing attachment in a food processor. Add to the dressing, toss and scrunch everything together, then season to taste.
- Transfer the ribs to a chopping board, then carve up and serve with the winter slaw, remaining BBQ sauce and creamy mashed potato, if you like.
Nutrition Facts : Calories 621 calories, Fat 41.6 g fat, SaturatedFat 15.9 g saturated fat, Protein 36.7 g protein, Carbohydrate 25.5 g carbohydrate, Sugar 24.2 g sugar, Sodium 2.4 g salt, Fiber 1.4 g fibre
BRAISED SHORT RIBS
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 325 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside.
- In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered. Remove the bacon and set aside. Drain off any excess fat.
- Add the olive oil to the pan with the bacon fat and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside.
- Lower the heat to medium. Add the carrots, shallots and onions to the pan and cook for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of glory. Add the broth, 1 teaspoon kosher salt and plenty of freshly ground black pepper and bring to a boil. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid. Finally, add the cooked bacon.
- Put on a lid and transfer to the oven. Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours. Remove the pan from the oven and allow to sit for at least 20 minutes with the lid on before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)
- For each serving, arrange 2 ribs on a bed of the grits, spooning a little juice over the top.
- Cook the grits according to the package instructions, adding the salt with the water. Turn off the heat just before the grits are done.
- Preheat the oven to 350 degrees F.
- In a small bowl, whisk together the eggs. To temper the eggs before adding them to the hot grits, throw a couple of spoonfuls of the hot grits into the eggs. Begin stirring immediately and continue stirring until the mixture is well combined.
- Pour the egg mixture into the grits. Stir constantly to incorporate the eggs into the grits. Add the butter and stir until melted. Next, add the cheese and stir until melted. Add the cayenne and garlic and stir well to combine. Taste and adjust the seasonings, adding more salt or cayenne if necessary. You could also add more cheese if you think that will bring happiness to your life, but keep in mind that some cheeses increase the salt content more than others.
- Butter a 9-by-13-inch baking dish and pour the grits into the dish. Bake until the grits are hot and bubbly, 30 to 35 minutes. Let stand for 10 minutes before serving. The grits will become firmer as they cool.
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.
SMOTHERED BEEF SHORT RIBS
Here's a great stove top recipe for cooking beef short ribs. They are cooked in beef stock with mixed vegetables. This dish is great served over mashed potatoes.
Provided by Michele O'Sullivan
Categories Main Dish Recipes Rib Recipes
Time 2h20m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium high heat. Season the ribs with salt and pepper to taste and dredge them in flour. Fry the ribs in the oil in small batches, adding oil as needed, to sear the meat. This should take 2 to 3 minutes per batch. Set ribs aside.
- In the same pot, add the onions and saute for 2 minutes. Add the celery and carrots and saute for 1 more minute. Season with salt and pepper to taste, and then stir in the garlic, bay leaves and thyme and cook for 1 more minute.
- Deglaze the pot with the red wine, scraping up all the bits on the bottom. Add the stock, bring to a boil, reduce heat to low and simmer. Add the ribs and continue to simmer for 2 hours, until the sauce thickens. Stir in the parsley and serve.
Nutrition Facts : Calories 1504.6 calories, Carbohydrate 26.3 g, Cholesterol 229.8 mg, Fat 128.7 g, Fiber 2.8 g, Protein 50.6 g, SaturatedFat 50.6 g, Sodium 1237.5 mg, Sugar 3.9 g
SHORT RIBS
Make and share this Short Ribs recipe from Food.com.
Provided by Derf2440
Categories Meat
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cut short ribs into 3 inch pieces.
- In a heavy Dutch oven add,water, 1st onion, carrot and celery.
- Bring to boil.
- Add short ribs.
- Simmer covered until nearly tender, for about 2 hours.
- Take the meat out and set aside.
- Strain the stock, set aside.
- Melt in the pot 4 tablespoons fat, whisk in 4 tablespoon flour and add 3 cups of stock, while whisking.
- (add a little water to make up 3 cups,if necessary) Season with salt and pepper and curry powder.
- In a heavy frypan heat 4 tablespoons fat, add 1 small sliced onion, saute till lightly browned.
- Add the meat to the frypan and brown it.
- Pour half of the gravy over it.
- Place the frypan uncovered in a moderate oven, 325 degrees for about 45 minutes until the meat gets brown and crisp.
- baste it occasionally with the drippings.
- Reheat the remaining gravy.
- season it and add 2 or 3 tablespoons sour cream Place the meat on a hot platter, pour the gravy around it.
- Serve it piping hot.
Nutrition Facts : Calories 1120.5, Fat 103.8, SaturatedFat 46.7, Cholesterol 191.5, Sodium 156.6, Carbohydrate 11.7, Fiber 1.8, Sugar 2.8, Protein 32.6
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
CLASSIC BRAISED BEEF SHORT RIBS
Classic Braised Beef Short Ribs are cooked low and slow until they reach fall-off-the-bone deliciousness. This simple dish is a classic that is full of comfort food flavor.
Provided by Rachel Farnsworth
Categories Main Course
Time 2h40m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit. Season all sides of the short ribs with salt and pepper.
- Heat a heavy, oven-safe pot over high heat. Add in olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side, to render fat. Remove from pot and set aside.
- Add in onion and saute 3 to 5 minutes, until softened. Add in garlic and saute 1 minute more.
- Pour in beef broth, red wine (if using) and Worcestershire sauce. Bring to a simmer. Return short ribs to pan. Place a rosemary sprig on top.
- Cover with lid and transfer to preheated oven for about 2.5 hours, until meat is tender.
Nutrition Facts : Calories 682 kcal, Carbohydrate 3 g, Protein 63 g, Fat 44 g, SaturatedFat 15 g, Cholesterol 195 mg, Sodium 813 mg, Sugar 1 g, ServingSize 1 serving
SHORT RIBS BAREFOOT CONTESSA STYLE
These are sooo delicious! I make these the day before you want to eat them...a good thing to do as the flavors marry and you can remove any extra fat easily. Tho not necessary, after oven browning the beef as instructed, I quickly pan sear them to really get that caramelization. I then deglaze the pan with some of the wine and add it to my dutch oven. You may need more wine, use your judgement. Some folks like to remove the veggies at the end, but I leave them in. When you only need a bit of tomato paste like this recipe, I love the tomato paste in a tube, like a toothpaste product, if you can find it, it lasts forever in the fridge. This is adapted from Food Network, Barefoot Contessa. Hope you enjoy!
Provided by Scoutie
Categories Meat
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Spray a sheet pan with Pam, place the short ribs on it,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 onion, celery, carrots and cook over medium-low heat for 20 minutes, stirring occasionally.
- Add the garlic and cook for another 2 minutes.
- Add the 3 tablespoons of tomato paste. Pour the wine over the vegetables, 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 or put in cheesecloth, add to pot.
- Place the roasted ribs on top of the vegetables in the Dutch oven and add the beef stock and brown sugar.
- Bring to a simmer over high heat.
- Cover the Dutch oven and bake in oven 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.
- Take the veggies out and reduce the beef stock on stove top, about 20 minutes.
- Put the ribs back into the pot and heat through.
More about "short ribs food"
BRAISED SHORT RIBS RECIPE | FOOD & WINE
From foodandwine.com
5/5 Category Beef
- In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.
- Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
- Preheat the oven to 350°. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
- Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.
16 RECIPES FOR SUPER TENDER BEEF SHORT RIBS | TASTE OF HOME
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EASY SHORT RIBS BRAISED IN RED WINE RECIPE | FOOD & WINE
From foodandwine.com
5/5 (541)Category BeefServings 4Total Time 2 hrs 40 mins
- In a large, enameled cast-iron casserole, melt the butter. Add the onion, celery and carrot, cover and cook over moderate heat until slightly softened, about 5 minutes. Uncover and cook until the vegetables are lightly browned, about 3 minutes longer. Stir in the tomato paste. Add the flour and cook for 1 minute, stirring. Add the wine and veal stock and bring to a simmer.
- Meanwhile, heat the oil in a large skillet until shimmering. Season the ribs with salt and pepper, add them to the pan and cook over moderately high heat, turning, until they are well browned, about 15 minutes.
- Transfer the short ribs to the casserole. Partially cover and cook over moderately low heat until very tender, about 2 hours.
- Transfer the ribs to a plate and remove the bones. Strain the sauce into a heatproof measuring cup and skim off the fat. Return the sauce to the casserole and boil until reduced to 2 cups, 10 minutes. Return the meat to the sauce and simmer over low heat until heated through. Serve the ribs with egg noodles.
BEST DAMN SHORT RIBS - CALL ME PMC
From callmepmc.com
Ratings 46Calories 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.
BRAISED SHORT RIBS RECIPE - HOW TO MAKE BEEF SHORT RIBS
From thepioneerwoman.com
4.7/5 (21)Category Dinner, Main Dish, MeatCuisine American, Comfort FoodTotal Time 2 hrs 20 mins
- Set aside. In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered.
NINJA FOODI BBQ BEEF SHORT RIBS | THE SALTY POT
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4.5/5 (90)Total Time 1 hr 5 minsCategory NINJA FOODICalories 453 per serving
STOUT-BRAISED SHORT RIBS RECIPE | FOOD & WINE
From foodandwine.com
2/5 Total Time 3 hrs 20 minsServings 6
- Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the oil until shimmering. Season the short ribs with salt and pepper and add 3 of them to the casserole. Cook over moderate heat, turning, until well browned all over, about 10 minutes. Transfer to a plate and repeat with the remaining ribs.
- Pour off all but 2 tablespoons of the fat from the casserole. Add the onion and carrot and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the beef stock and beer and bring to a boil. Return the ribs to the casserole, cover and braise in the oven for about 2 hours, until the meat is very tender.
- Transfer the ribs to a platter and tent with foil. Using a slotted spoon, transfer the vegetables to a blender. Strain the sauce into a heatproof measuring cup and skim off the fat. Add the sauce to the blender and puree until smooth. Return the sauce to the casserole and boil until reduced to 3 cups, about 8 minutes. Season with salt and pepper. Return the short ribs to the sauce and simmer over low heat until they are warmed through. Serve the ribs with the grits.
CHOCOLATE BRAISED SHORT RIBS • SIMPLE FOOD AFFAIR
From simplefoodaffair.com
Cuisine American, EuropeanCategory Main Course, MeatServings 4Total Time 3 hrs
- Dice the Onion and smash a couple cloves of garlic. Measure all your wet ingredients and Spices and have them ready by the cooktop.
- Start by trimming away any excess fat and sinew on the meat side of the Short Ribs. Season all around the Ribs with Salt and Pepper.
- After the ribs are seared I like to drain the pan of fat, I find it makes a better sauce later on. Place the pan back on Medium heat and add 2 Tbsp of Olive oil. Add the Onions and sautée for two minutes, add the Garlic and sautéing for an additional minute.
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2.4/5 (12)Total Time 5 hrs 15 minsCategory Main CourseCalories 547 per serving
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4/5 (6)Estimated Reading Time 50 secsCategory Beef
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Servings 2Total Time 3 hrs 40 minsCategory Beef
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