Spicy Short Ribs Stew Food

SWEET AND SPICY SHORT RIBS

Steps:

• Combine the flour, brown sugar, chile powder, garlic, thyme, 2 teaspoons salt and a few grinds of pepper in a small bowl. Sprinkle all over the short ribs and rub into the meat. Arrange the ribs in a single layer in a 6-quart slow cooker. Sprinkle any of the remaining flour mixture on top.
• Whisk the apple butter, mustard, ketchup and cider in a medium microwave-safe bowl. Microwave until very hot, then transfer to the slow cooker. Cover and cook on high, 4 hours.
• Using tongs, turn the ribs in the sauce to coat, then remove to a bowl. Skim off the fat from the sauce (there will be quite a bit), then return the ribs to the sauce and add the carrots and scallions. Cover and cook on high, 2 more hours. Serve with cornbread.

SPICY SHORT RIBS

Steps:

• Preheat oven to 425 degrees.
• Put short ribs in large baking pans that will hold them in one layer (around 2 pans). Sprinkle onions around ribs. Set aside.
• In a large saucepan or Dutch oven, combine the tomato sauce, vinegar, sugar, Jalapeno pepper, garlic, mustard, cayenne pepper, cloves and cinnamon. Bring to a boil, reduce heat and simmer, stirring occasionally, for around 10 minutes, or until sauce is slightly thickened.
• Stir in beer. Pour sauce over ribs, cover pans and bake until meat is very tender, around 2 1/2 hours.
• Remove ribs from pan to a serving platter (keep warm if possible). Spoon some sauce (including pan juices) over the ribs, sprinkle with chopped cilantro and serve immediately, passing additional sauce on the side.

HEARTY SHORT RIB STEW

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.

QUICK SHORT RIB STEW

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.

CARIBBEAN BEEF SHORT RIBS

Steps:

• In a large skillet, brown ribs in oil in batches on all sides. Transfer to a 4-qt. slow cooker., Add the pineapple juice concentrate, soy sauce, water, rum, honey, ginger, garlic, pepper, allspice and salt to the skillet. Bring to a boil; reduce heat and simmer for 5 minutes. Pour over ribs. , Cover and cook on low for 5-6 hours or until meat is tender. Stir in red peppers. Top with the pineapple, mango and onions (do not stir). Cover and cook 30 minutes longer or until heated through., Remove beef mixture to a large bowl; keep warm. Transfer cooking juices to a small saucepan. Combine cornstarch and cold water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve beef mixture on lettuce; drizzle with sauce.

BEEF SHORT RIB STEW

Steps:

• BROIL ribs 6-inches from heat until well-browned, about 10 minute Place vegetables in bottom of slow cooker. Place ribs on top of vegetables.
• COMBINE beer, 6 tablespoons mustard and 2 tablespoons Worcestershire. Pour over all. Cover pot. Cook on high-heat setting for 5 hours (or 10 hours on low setting) until meat is tender. Remove meat and vegetables with slotted spoon to platter; keep warm.
• SKIM fat from broth. Pour broth into saucepan. Whisk cornstarch mixture into broth and simmer 2 minute until thickened, stirring often. Stir in remaining 2 tablespoons mustard and 1 tablespoons Worcestershire; heat through.
• SERVE gravy with meat and vegetables.

SPICED SHORT RIBS

Steps:

• Preheat oven to 375 degrees.
• Place 2 tablespoons oil in a Dutch oven large enough to hold the ribs in a single layer, over medium heat. When oil is hot, add onions, carrots, leeks, and 1 teaspoon salt. Cook, stirring occasionally, until vegetables are soft, about 15 minutes. Add garlic, 2 tablespoons coriander seeds, peppercorns, thyme, rosemary, and bay leaves.
• Using kitchen twine, tie meat on each rib securely to the bone. Season the short ribs with 1 teaspoon salt and add them to the Dutch oven. Add enough water to the pan to just cover the ribs and bring to a simmer. Transfer pan to the oven. Simmer ribs, turning them every 30 minutes until very tender, about 2 hours. Remove pan from oven and allow ribs to cool in their liquid. Strain to remove vegetables, cover, and refrigerate, with meat still in its liquid, overnight.
• Grind together remaining 1 1/2 tablespoons coriander seeds with celery salt, Aleppo pepper flakes, allspice, and cumin in a spice grinder or mortar. Transfer spice mixture in a shallow dish; set aside.
• Remove meat mixture from refrigerator; skim and discard any accumulated fat from the surface. Remove short ribs from liquid. Transfer liquid to a medium saucepan and bring to a boil over medium-high heat. Cook until liquid is reduced by half, about 10 minutes.
• Cut meat from bones. Pat meat dry with a paper towel, then trim off any excess fat or cartilage. Slice meat across the grain into 3/8-inch-thick medallions. Dredge each slice in spice mixture. Place remaining 2 tablespoons oil in a large skillet over medium-high heat. Season meat with 1/2 teaspoon salt. When oil is hot, add meat to pan. Brown meat for 1 to 2 minutes and turn; add butter. Continue browning meat, basting regularly with butter. Transfer meat to a paper-towel-lined plate to drain, then arrange on warmed serving plates. Serve each with mashed potatoes and 1 to 2 tablespoons of the reduced braising liquid.

SPICY PRESSURE COOKER SHORT RIBS

Steps:

• Combine habanero pepper, black pepper, MSG, paprika, and cumin in a bowl. Rub mixture evenly over ribs; refrigerate for at least 30 minutes.
• Combine cola, apple cider, jam, Worcestershire sauce, and brown sugar together in another bowl; stir well.
• Heat oil in a pressure cooker over medium-high heat. Add ribs in batches; cook until browned all all sides, about 8 minutes. Remove from pot and set aside. Add onions and garlic to the pot. Cook and stir until onions are translucent, about 5 minutes. Return ribs to the pot; pour in cola mixture.
• Close pot securely and place pressure regulator over vent according to manufacturer's instructions. Bring to high pressure, with rapid steam escaping the cooker, about 5 minutes. Reduce heat to medium and cook for 30 minutes. Let pressure release naturally according to manufacturer's instructions, about 15 minutes.
• Combine water and cornstarch together in a small bowl; mix until cornstarch is dissolved.
• Open pot carefully; transfer ribs to a plate. Skim any extra fat off the top of the liquid; drain to remove any solid bits. Return liquid to the pot. Mix in the cornstarch slurry. Cook, stirring constantly, over medium-high heat, until boiling. Remove from heat. Add ribs back in and coat in the liquid.