SLOW BRAISED BEEF SHORT RIBS
Steps:
- Season the ribs liberally with herbs and salt and pepper. Place in a large non-reactive bowl or deep container and cover with wine. Marinate for 12 hours in the refrigerator.
- Preheat oven to 375 degrees F.
- Remove ribs from marinade, pour all the wine into a sauce pot, and reduce by half. Meanwhile, heat a layer of olive oil in a large cast iron pan over medium-high heat. Sear ribs on all sides until well browned. Place browned ribs into a braising or deep roasting pan. Brown onion, carrots, celery, and garlic in the same cast iron pan, adding more oil as needed. Scatter browned vegetables over the ribs. Add the reduced wine, the stock, bay leaves, and mushrooms. Cover the pan with parchment paper and foil and place in the oven for 5 hours. Transfer from the oven and allow the ribs to rest for 1 hour before removing the bones. Skim any fat from the sauce. Remove vegetables from the pan and set aside. While ribs are resting, strain sauce into a sauce pot and reduce for 1 hour. Pour hot sauce over ribs and vegetables and serve.
SLOW COOKED BOURBON BRAISED BEEF BACK RIBS
Make and share this Slow Cooked Bourbon Braised Beef Back Ribs recipe from Food.com.
Provided by Super San Mateo Che
Categories One Dish Meal
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In small bowl or tray, mix rub ingredients thoroughly.
- Rub onto beef back ribs.
- In a large hot skillet, heat oil.
- Brown ribs for several minutes on each side in batches.
- Transfer ribs to slow cooker insert.
- Add remaining meal ingredients into slow cooker insert and mix thoroughly.
- Cover and cook for 4-6 hours.
- Serve over rice.
Nutrition Facts : Calories 250.7, Fat 12.2, SaturatedFat 1.7, Sodium 727, Carbohydrate 22.2, Fiber 4.6, Sugar 11.5, Protein 4.9
BARBECUED BEEF RIBS WITH MOLASSES-BOURBON SAUCE
Provided by John Malik
Categories Bourbon Beef Backyard BBQ Summer Tailgating Grill/Barbecue Molasses Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 23
Steps:
- For marinade and ribs:
- Combine all ingredients except ribs in heavy medium saucepan. Bring to boil. Cool marinade completely. Place ribs in large heavy-duty resealable plastic bag; add marinade. Seal bag; turn to coat ribs. Refrigerate overnight, turning bag occasionally.
- For sauce:
- Heat oil in heavy large saucepan over medium-high heat. Add onion and sauté until golden brown, about 6 minutes. Add vinegar and boil until mixture is reduced to 3/4 cup, about 5 minutes. Remove from heat. Add ketchup, molasses, and 1/4 cup water, then bourbon; stir to blend. Bring sauce to simmer. Stir in salt and white pepper. Simmer 10 minutes to blend flavors. Stir in thyme leaves. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
- Place handful of torn newspaper in bottom of charcoal chimney. Top with 30 charcoal briquettes. Remove top grill rack from barbecue. Place chimney on bottom rack. Light newspaper; let charcoal burn until ash is gray, about 30 minutes.
- Open bottom barbecue vent. Turn out hot charcoal onto 1 side of bottom rack. Using metal spatula, move charcoal to cover approximately 1/3 of rack at 1 side. Fill foil loaf pan halfway with water; place opposite charcoal on bottom rack.
- Return top rack to barbecue. Arrange ribs on top rack above water in loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Insert stem of candy thermometer through top vent, with gauge outside and tip near ribs (thermometer should not touch meat or barbecue rack); leave thermometer in place during cooking. Use top and bottom vents to maintain temperature between 250°F and 300°F, opening vents wider to increase heat and closing to decrease heat. Leave other vents closed. Check temperature every 10 minutes.
- Cook ribs until meat is very tender when pierced with knife, turning ribs occasionally and basting often with sauce the last 10 minutes of cooking, about 3 hours total. Open barbecue only when necessary to turn or baste meat and close quickly to minimize loss of heat and smoke.
- After first 30 minutes of cooking, use technique described earlier to light additional 15 charcoal briquettes in charcoal chimney set atop nonflammable surface. If cooking temperature drops below 250°F, use oven mitts to lift off top rack with ribs and place on heatproof surface. Using tongs, add half of hot gray charcoal from chimney to bottom rack. Replace top rack on barbecue, placing ribs above water in loaf pan. Cover with lid.
- Transfer ribs to plates; brush with more sauce and serve, passing any remaining sauce separately.
SLOW COOKER BARBEQUED BEEF RIBS
Beef ribs with a homemade BBQ sauce in a slow cooker (or on top of stove, if you have the time). Very, very good made on High for 4 hours...better on Low for 8. Serve over hot cooked rice.
Provided by sharron
Categories Main Dish Recipes Rib Recipes
Time 8h10m
Yield 4
Number Of Ingredients 8
Steps:
- Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve brown sugar and salt.
- Place short ribs into the sauce and stir to coat. Set cooker on Low, cover, and cook for 8 hours.
Nutrition Facts : Calories 1034.5 calories, Carbohydrate 50.2 g, Cholesterol 165.6 mg, Fat 76.1 g, Fiber 2.2 g, Protein 39 g, SaturatedFat 31.7 g, Sodium 2965.4 mg, Sugar 45.3 g
SLOW COOKED CARIBBEAN SPICED RIBS
Make and share this Slow Cooked Caribbean Spiced Ribs recipe from Food.com.
Provided by carolinafan
Categories Pork
Time 10h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Spray inside of 5- to 6-quart slow cooker with cooking spray.
- Remove inner skin from ribs if desired. Mix onion powder, mustard, red pepper, all spice, cinnamon and garlic powder; rub mixture into ribs. Cut ribs into 4-inch pieces. Layer ribs and onion in slow cooker. Pour water over ribs.
- Cover and cook on low heat setting 8 to 9 hours or until ribs are tender. Remove ribs from slow cooker; drain and discard liquid.
- Pour barbecue sauce into shallow bowl; dip ribs into sauce. Place ribs in slow cooker. Pour remaining sauce over ribs. Cover and cook on low-heat setting 1 hour.
Nutrition Facts : Calories 704.6, Fat 54.8, SaturatedFat 20, Cholesterol 183.7, Sodium 681.1, Carbohydrate 12, Fiber 1.4, Sugar 4, Protein 38.2
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
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- Over medium high heat, heat a large skillet. Add the oil and after 1 to 2 minutes, add the short ribs. Brown well on all sides for 2 to 3 minutes to seal in the flavors. Add the garlic.
- Separately prepare the slow cooker (about 7 quart size or more for this recipe) by spraying the inside with cooking spray.
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