Slow Roasted Boneless Short Ribs Withromesco Sauce Food

SLOW ROASTED BEEF SHORT RIBS

Steps:

• Wipe excess moisture off short ribs with a paper towel.
• Combine all the rub ingredients in a small bowl; then rub each rib generously with the mixture. At this point you may place the ribs in a sealed plastic bag and refrigerate overnight. This will produce the best flavor but it is not necessary.
• To make on a gas grill: Light one side of the grill and when the temperature inside the grill reaches 300 ℉ place the ribs on the UNLIT side of the grill, close the lid and slow roast for about 3 hours, being careful to maintain the temperature.
• In the oven: Preheat oven to 300 ℉. Place ribs on a rack in a roasting pan. Roast for about 3 hours.
• You may cook them longer if you like your ribs with "fall off the bone" meat. This will probably take an additional hour.

SLOW-ROASTED BONELESS SHORT RIBS WITH ROMESCO SAUCE

Steps:

• In a small bowl, combine the paprika, ginger, chili powder, garlic, canola oil, and 1 tablespoon each of salt and pepper; stir thoroughly to combine. Rub the spice mixture all over the short ribs to evenly coat the meat. Transfer the ribs to a large resealable plastic bag and refrigerate for 12 to 24 hours.
• Preheat the oven to 300°F.
• Arrange the short ribs on a wire rack set on top of a baking pan. Bake for 1 1/2 hours, to render the fat. Remove the ribs and the rack, discard the fat, and return the ribs to the pan (without the rack). Cover with foil and bake until tender, about 1 1/2 hours. Allow the ribs to cool to room temperature, then cover and chill completely in the fridge for at least 1 hour. All of this can be knocked out a day or two in advance.
• Preheat an outdoor grill or a grill pan to medium-high heat. Cut the ribs against the grain into 1-inch strips, reserving the scraps. Drizzle the ribs with olive oil. Working in batches, grill the cut side of the ribs for 2 to 3 minutes on each side, until nicely charred.
• In a mixing bowl, toss the salad greens with the olive oil and lemon juice and season with salt and pepper.
• To serve, divide the ribs among 4 plates and arrange a handful of salad greens next to them. Spoon the romesco sauce over the meat, sprinkle with the nuts, and garnish with lemon wedges.
• Preheat the oven to 350°F.
• Put the bread cubes on a baking sheet. Bake until lightly toasted, roughly 10 minutes.
• Put a skillet over medium heat and coat with the 1 tablespoon oil. When the oil is hot, add the onion and season with salt and pepper. Cook, stirring, until the onion is caramelized, about 8 minutes. Remove from the heat and set aside to cool to room temperature.
• In a food processor, combine the red peppers with the vinegar, lemon juice, tomato paste, and garlic. Process for 10 to 15 seconds until smooth. Add the croutons and the nuts; process for another 10 to 15 seconds until thick. With the processor running, slowly drizzle in the remaining 1 cup oil until incorporated. If the sauce is too thick for your liking, add water, a tablespoon at a time, and pulse a couple of times to combine. Season the sauce with salt and pepper. Refrigerate until ready to use, for up to 3 days. Bring to room temperature before serving.

SLOW-COOKED SHORT RIBS

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add ribs in batches and shake to coat. In a large skillet over medium heat, brown ribs in butter. , Transfer to a 6-qt. slow cooker. In the same skillet, combine the remaining ingredients. Cook and stir until mixture comes to a boil; pour over ribs. , Cover and cook on low for 9-10 hours or until meat is tender.

SHORT RIBS WITH SAUCE

Steps:

• Heat oven to 350°.
• Place ribs in 13x9 baking pan; add water.
• Cover and bake for 2-1/2 hours.
• Pour off water.
• In small saucepan, mix all other ingredients.
• Bring to a boil.
• Reduce heat and simmer for 10 minutes.
• Set in refrigerator until needed.
• When done, uncover ribs and spoon sauce over.
• Bake, uncovered, for 1/2 hour, turning often to coat with sauce.

JAR RETAURANT - POT ROAST USING BONELESS SHORT RIBS

Steps:

• Set rack to the lower third of the oven. Preheat oven to 375 degrees.
• Dry beef with paper towels, season with salt and pepper.
• Set a Dutch oven on high heat until it is very hot; add oil and heat until just smoking. Sear beef until it is a deep, rich brown, about 3 to 5 minutes a side.
• Remove beef from pot; discard all but a teaspoon of fat.
• Add sherry to pot and reduce by half, about 4 minutes, while scraping up flavorful brown bits with a wooden spoon.
• Put all vegetables into pot and cook until slightly soft, about 5 minutes. Add bay leaf and beef, with any accumulated juices, then pour on chicken stock until the beef is three-quarters covered.
• Cover pot with tin foil or a tight-fitting lid and place in oven.
• Check after 15 minutes to make sure liquid is simmering lightly; adjust heat as needed.
• Continue cooking for a total of three hours. Allow the meat to cool in the liquid. When cool, degrease, either by using a degreasing pitcher or by chilling in the refrigerator and removing most of the hardened fat from the surface of the liquid.
• To serve, place a colander over a large bowl. Remove meat from liquid. Strain the liquid, pressing down on vegetables to remove all the juice. Discard vegetables.
• Return the meat to the liquid and reheat. Cut meat into portions and place each in a pasta dish; spoon a generous portion of the braising liquid around the beef. Top with a spoonful of caramelized onions and a roasted carrot. Sprinkle with parsley.
• Serving options: Serve with Caramelized Onions, Roasted carrots, Horseradish Cream. Recipes noted below.
• Caramelized Onions (Yield: 8 servings - Active Time: 12 minutes).
• Heat a fry pan until very hot; add oil, then the onions. Sprinkle with salt and pepper, and, using tongs, toss occasionally. Cook for about 10 minutes until onions are golden brown and very soft. If onions begin to burn, add 2 to 3 tablespoons of water, reduce heat and continue cooking.
• Roasted Carrots (Yield: 8 servings - Active Time: 2 minutes - Cooking Time: 10 minutes).
• Preheat oven to 425 degrees. Heat a fry pan until very hot; add oil, then the carrots. Add thyme, salt and pepper. Agitate the pan to allow the carrots to brown slightly on all sides, about 2 minutes. Move pan to oven and roast for about 20 minutes, until carrots are tender.
• Creamy Horseradish Sauce (Yield: 8 servings - Active Time: 5 minutes).
• In a large bowl, whisk together all ingredients. Taste; add more fresh and prepared horseradish, lemon and Tabasco to taste. Refrigerate.

SLOW-COOKER BEEF SHORT RIBS

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.

BONELESS SHORT RIBS IN A CROCK POT

Steps:

• In a big bowl, mix together flour, salt, pepper and onion powder (if you use a fresh onion put it in with the liquid instead).
• Dredge the ribs in the mixture and then assemble in an aluminum foil pan with a bit of oil. Broil in the oven until they are browned.
• While you're browning - mix together all the other ingredients (fresh onion if applicable) using a wire whisk.
• Peel and cube potatoes and arrange them in the bottom of the crock pot - season with salt.
• When meat is browned, place on top of the potatoes and pour the liquid mixture over it.
• Cook for 6 hours on high - or longer on low.
• During the last 2 hours or so, mix it up.
• During the last hour - mix it again and put in the mushrooms.
• When the crock is done cooking - remove meat; remove potatoes. Use Flour - 1 tbsp at a time to make the gravy smooth and thick - depending on how much liquid you have you'll need to keep adding the flour until smooth (I use a wire whisk and do this directly in the crock pot).
• Serve the potatoes and meat in separate plates with the gravy on the side.
• As an aside, the gravy is really delicious so you could omit the potatoes from the crock pot and do mashed potatoes instead.
• I do NOT use carrots because their taste contaminates everything in the crock pot and makes everything taste like carrots.
• I do NOT use a fresh onion because the flavour is sometimes too overpowering.

SLOW-ROASTED BONELESS SHORT RIBS WITHROMESCO SAUCE

Steps:

• In a small bowl, combine the paprika, ginger, chili powder, garlic, canola oil, and 1 tablespoon each of salt and pepper; stir thoroughly to combine. Rub the spice mixture all over the short ribs to evenly coat the meat. Transfer the ribs to a large resealable plastic bag and refrigerate for 12 to 24 hours. Preheat the oven to 300°F. Arrange the short ribs on a wire rack set on top of a baking pan. Bake for 1 1/2 hours, to render the fat. Remove the ribs and the rack, discard the fat, and return the ribs to the pan (without the rack). Cover with foil and bake until tender, about 1 1/2 hours. Allow the ribs to cool to room temperature, then cover and chill completely in the fridge for at least 1 hour. All of this can be knocked out a day or two in advance. Preheat an outdoor grill or a grill pan to medium-high heat. Cut the ribs against the grain into 1-inch strips, reserving the scraps. Drizzle the ribs with olive oil. Working in batches, grill the cut side of the ribs for 2 to 3 minutes on each side, until nicely charred. In a mixing bowl, toss the salad greens with the olive oil and lemon juice and season with salt and pepper. To serve, divide the ribs among 4 plates and arrange a handful of salad greens next to them. Spoon the romesco sauce over the meat, sprinkle with the nuts, and garnish with lemon wedges.