SLOW-COOKED SHORT RIBS WITH GREMOLATA
English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.
Provided by Travis Lett
Categories Beef Braise Christmas Dinner Meat Beef Rib Winter Christmas Eve Bon Appétit Anniversary Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Season short ribs generously with salt and pepper; place in a large roasting pan and chill, uncovered, 12 hours.
- Preheat oven to 325°F. Toast breadcrumbs on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes. Let cool.
- Add 1 cup water to roasting pan. Cover pan with foil and cook until meat is tender, 2 1/2-3 hours. Uncover pan and increase oven temperature to 400°F. Roast until ribs are browned on top, 25-30 minutes longer.
- When short ribs are almost done, mix garlic, parsley, horseradish, lemon zest and juice, breadcrumbs, and 2 tablespoons oil in a small bowl; season gremolata with salt and pepper.
- Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook lemons, cut side down, until golden brown, about 4 minutes. Top short ribs with gremolata and serve with seared lemons.
SLOW COOKER SHORT RIBS
Steps:
- In a large skillet over medium-high heat, add the oil. Season the short ribs with salt and pepper. When the oil is hot, brown the short ribs, in batches, until they are browned on all sides, about 3-4 minutes per side.
- While the short ribs are browning, place a layer of onion and carrot pieces into the bottom of a slow cooker and season them with salt and pepper. Place the browned meat on top. Add the remaining onions and carrots along with the parsnips and turnips. Tie together the rosemary and thyme with the parsley stems and add them to the pot along with the Worcestershire and mustard. Pour over the stout and add enough water to almost cover the contents. Cover and cook on low for 6-8 hours, or until the meat is very tender.
- To serve, carefully remove the meat and vegetables from the slow cooker. Strain the juices. Serve the ribs with the juice and garnish with chopped parsley leaves.
SHORT RIB FLATBREAD WITH CLEMENTINE GREMOLATA
Chianti and short ribs are a match made in heaven! And who says you can't enjoy them in the warmer seasons? Use a slow cooker and put it on a flatbread to take away the heaviness!
Provided by Jackie_FoodWine
Categories Meat
Time 5h
Yield 1 flatbread pizza, 2-3 serving(s)
Number Of Ingredients 22
Steps:
- Add olive oil to cast iron skillet over medium-high heat. Generously salt and pepper short ribs and sear in pan.
- Add ribs and the remaining 'rib' ingredients to a slow cooker. Make sure ribs are nestled down into the liquid. Cook on low for 8 hours, or high for 3-4 hours. When ribs are cooked and falling off the bone, remove from slow cooker and let rest.
- Preheat oven to 400 degrees. Stretch and fit pizza dough into a baking sheet. Brush with drippings from the slow cooker and season with oregano. Bake until lightly golden brown, about 5 minutes.
- Using the same cast iron skillet, brown mushrooms, season with salt and pepper and set aside.
- Remove pre-cooked pizza crust from oven and spread with laughing cow cheese. Layer mushrooms, onions (from slow cooker) and shredded short ribs on flatbread until completely covered, keeping ½ inch border on all sides. Top with parmesan cheese. Bake another 10 minutes, until cheese has melted.
- While your flatbread is baking, finely chop all gremolata ingredients together and set aside. Top flatbread with gremolata and serve.
Nutrition Facts : Calories 1910.8, Fat 139.7, SaturatedFat 57.4, Cholesterol 260.8, Sodium 5066.8, Carbohydrate 102.2, Fiber 31.8, Sugar 10, Protein 63.4
FAST AND EASY SLOW-COOKED SHORT RIBS
Few ingredients, under 3 minutes, and come back to a finished dinner. Fresh rosemary is best, but dried works just fine too.
Provided by Susan Gartin
Categories Main Dish Recipes Rib Recipes
Time 8h10m
Yield 6
Number Of Ingredients 5
Steps:
- Place short ribs into a slow cooker; top with French onion soup. Season mixture with salt and pepper. Pour chili sauce over exposed parts of ribs; sprinkle with rosemary.
- Cook on Low for 8 to 10 hours.
Nutrition Facts : Calories 500.6 calories, Carbohydrate 5.7 g, Cholesterol 95.2 mg, Fat 42.5 g, Fiber 0.5 g, Protein 22.7 g, SaturatedFat 17.9 g, Sodium 549.1 mg, Sugar 2.5 g
BRAISED SHORT RIBS WITH ORANGE GREMOLATA
Delicious tender short ribs with a flavorful sauce. My family couldn't wait to eat them after smelling them for 2 hours!
Provided by kathykelly
Categories Very Low Carbs
Time 2h50m
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Sprinkle ribs with 1/2 tsp of the salt and all the pepper. In a 4 to 5 quart ovenproof pot, brown ribs on all sides in hot oil over medium high heat. Set ribs aside; discard all but 1 TB drippings from pot. Reduce heat to medium-low. Add carrots and garlic to pot; cook and stir about 10 minutes or until carrots are just tender.
- Return the ribs to the pot. Add broth, wine, thyme, bay leaf and remaining 1/2 tsp of salt. Bring to boiling; remove from heat. Over pot; transfer to oven. Bake for 2 hours or until meat is very tender, adding frozen onions during the last 30 minutes of cooking.
- Transfer ribs to a large, deep serving platter; cover and keep warm. Skim fat from cooking liquid; discard bay leaf and any bones that have fallen off ribs. If cooking liquid is too thin to serve as a sauce, bring to boiling and cook uncovered for 5 minutes to reduce slightly to about 2 1/2 cups. Whisk in mustard and horseradish. Pour sauce over ribs.
- To make orange gremolata combine two tablespoons snipped fresh italian parsley; 2 cloves minced garlic and 2 tsp finely shredded orange peel. Top the ribs with the orange gremolata.
Nutrition Facts : Calories 1262.5, Fat 112.7, SaturatedFat 48, Cholesterol 230.5, Sodium 1007.6, Carbohydrate 9.9, Fiber 1.9, Sugar 3.8, Protein 46.4
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- Season short ribs generously with salt and pepper; place in a large roasting pan and chill, uncovered, 12 hours.
- Preheat oven to 325°. Toast breadcrumbs on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool.
- Add 1 cup water to roasting pan. Cover pan with foil and cook until meat is tender, 2½–3 hours. Uncover pan and increase oven temperature to 400°. Roast until ribs are browned on top, 25–30 minutes longer.
- When short ribs are almost done, mix garlic, parsley, horseradish, lemon zest and juice, breadcrumbs, and 2 Tbsp. oil in a small bowl; season gremolata with salt and pepper.
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