TENDER BRAISED BEEF SHORT RIBS
Make and share this Tender Braised Beef Short Ribs recipe from Food.com.
Provided by Bill4151
Categories Meat
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees.
- Heat oil in a roasting pan over medium heat.
- Season short ribs with salt and pepper.
- Lightly dredge in flour. Shake off any excess flour.
- Sear all sides of short ribs until golden brown.
- Add carrots, onions and celery to roasting pan and sauté until tender, about 2 minutes.
- Deglaze pan with red wine.
- Add the bay leaves, beef stock and peppercorns.
- Cover roasting pan with aluminum foil and bake until ribs are knife-tender, about 2 1/2 hours.
- While cooking, in a medium bowl, mix together all the mustard, honey, white wine, garlic and basil. This is the glaze that will be used later.
- Once cooked, remove short ribs from liquid and set aside to cool. Cut and trim short ribs to desired size.
- Heat a gas or charcoal grill to medium heat.
- Brush short ribs well with the glaze and grill briefly to set the glaze.
Nutrition Facts : Calories 1807.8, Fat 134.3, SaturatedFat 47.7, Cholesterol 217.1, Sodium 2454.5, Carbohydrate 81.6, Fiber 5.9, Sugar 42.9, Protein 54.4
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.
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
BRAISED BEEF SHORT RIBS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 3h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Heat a roasting pan over high heat with the oil. Sprinkle the ribs with salt and pepper. Add the ribs to the pan, then reduce the heat to medium. Sear on both the top and bottom of the meat, 2 to 3 minutes per side, reserving the pan drippings. After searing the ribs, add the stock, mirepoix, tomato paste, merlot, garlic and the reserved pan drippings to the pan. Tightly cover and cook in the oven for 2 1/2 to 3 hours. Remove the pan from the oven and check the ribs, which should be fork tender. If need be, continue cooking to achieve desired tenderness. Next remove the ribs and reserve the liquid to create sauce.
- Pour the reserved cooking liquid through a strainer, then discard the remaining vegetables. In a saucepan, blend the herbs and liquid over medium-high heat. Reduce the liquid by three-quarters, yielding 3 cups of sauce. Pass the reduced sauce through a strainer, then set aside and keep warm.
- For the potatoes: In a large pot, bring 1 gallon of water to a boil. Add the potatoes and cook until softened, 15 to 18 minutes, then drain. Pass the potatoes and butter through a food mill or ricer into a bowl. Next add the salt and pepper, and then blend with a whisk. Taste and add additional salt and pepper if needed.
- To serve, place the mashed potatoes in the center of the plate, top with a short rib, and finish with the warm sauce. Repeat for the remaining short ribs.
BRAISED BEEF SHORT RIBS
Make and share this Braised Beef Short Ribs recipe from Food.com.
Provided by yummo
Categories Meat
Time 2h35m
Yield 12 ribs, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Season ribs with salt and pepper.
- In large Dutch oven at medium high heat, heat 1 tbsp olive oil and brown ribs on all sides. Transfer to bowl.
- Increase heat to high, add the wine and bring to a boil. Lower the heat and gently boil until reduced to half (about 10 minutes).
- Put ribs in Dutch oven. Cover and bake 1 hour and 15 minutes.
- In large skillet, heat remaining olive oil over med high heat and saute onions, rosemary, salt and pepper to taste. Remove when onions are browned (about 5 minutes) and add to ribs. Cover and bake for 30 minutes longer.
- Transfer ribs and onions to bowl. discard fat from liquid.
- Place dutch oven with broth on stove. Bring to boil and stir in the mustard and salt and pepper to taste.
- Add tomatoes and return ribs and onions to the pot. Cover and lower the heat to medium and simmer until tomatoes are tender (about 10 minutes).
BRAISED BEEF SHORT RIBS WITH A BORDELAISE SAUCE
Fabulous comfort food that is a restaurant quality meal. The flavors are wonderful and the ribs are so incredibly tender, the meat falls right off the bone. The recipe calls for 4 short ribs, though the amount of the sauce is sufficient for 6-8 ribs.
Provided by bwigstrom
Categories Meat
Time 3h45m
Yield 4 ribs, 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat large saute pan until smokey hot. Season both sides of ribs with salt and pepper, I use fresh ground pepper and sea salt. In 1 tbsp of olive oil, sear ribs on both sides for 1-2 minutes. Remove from pan and place in a large casserole dish. On medium heat, saute all vegetables, thyme and peppercorns for 5 minutes. Add tomato paste and stir until well combined, no lumps. Deglaze with red wine and let reduce for 5 minutes. Add beef stock and bring to a boil. Pour all sauce over the ribs, cover and braise in the oven at 325 for 3 hours.
- When finished, remove ribs and keep warm. Strain the vegetables from the sauce, reserving 3/4 cup, and return to the stove on medium high heat. Combine cold water and flour in equal parts, whisk into reserved sauce, then whisk this into the remaining sauce to slightly thicken. When done, plate the ribs and ladle sauce onto the ribs. I served this with garlic mashed potatoes and steamed baby carrots.
Nutrition Facts : Calories 416.7, Fat 2.6, SaturatedFat 1.1, Sodium 3455.3, Carbohydrate 45.1, Fiber 9.9, Sugar 19.4, Protein 15.2
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
BALTHAZAR'S BRAISED BEEF RIBS
"This is our Saturday-night plat du jour and, because its preparation involves the basics of French cooking, it's also the first dish we teach young cooks: There's the browning of the meat, the softening of the mirepoix, the reduction of wine, and the long braise in stock. It's a forgiving dish that calls for patience rather than precision. It's also the ideal meal to make ahead of time, as it benefits greatly from a night's rest. Serve with Garlic Mashed Potatoes and Pan-Roasted Root Vegetables." From The Balthazar Cookbook by Keith McNally, Riad Nasr and Lee Hanson. As with all tough cuts of meat, short ribs are best when braised. A long and gentle simmer breaks down the abundant fat and connective tissue, rendering the ribs tender and velvety in texture. Veal stock adds its own inherent silky richness. Ask the butcher to cut the ribs across the rack, as opposed to along the bone, so there are 3 short bones in every piece.
Provided by Chef Kate
Categories Stew
Time 5h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 325°F
- Bind each rib with cotton kitchen twine. Place the rosemary, thyme, and bay leaf between the two celery halves and bind with kitchen twine.
- Season the short ribs with 2 teaspoons of the salt and the pepper.
- Heat the oil in a large Dutch oven over a high flame until it smokes.
- In two batches, brown the short ribs well on both sides, about 3 minutes per side, pouring off all but 3 tablespoons of oil between batches.
- Remove the ribs and set aside when done.
- Lower the flame to medium, and add the carrots, onion, shallots, and garlic to the pot and saute for 5 minutes, until the onion is soft and light brown.
- Stir in the tomato paste and cook for 2 minutes.
- Add the flour and stir well to combine. Add the port, red wine, and the celery-herb bundle.
- Raise the flame to high and cook until the liquid is reduced by a third, about 20 minutes.
- Return the ribs to the pot (they will stack into two layers).
- Add the stock and the remaining 1 teaspoon of salt; if the stock doesn't cover the ribs by at least 1 inch, add water up to that level.
- Bring to a gentle simmer, cover, transfer to the preheated oven, and cook for 3 hours. Visit the pot occasionally and stir the ribs, bringing the ones on the bottom up to the top -- they're done when the meat is fork tender and falling off the bone.
- Transfer the ribs to a large platter and remove the strings.
- Skim any fat from the surface of the sauce, and then strain through a sieve into a medium saucepan.
- Discard the solids.
- Over medium heat, bring the sauce to a strong simmer and reduce the liquid until slightly less then half (4 cups) remains, about 1 hour.
- Return the ribs to the pot, simmer for 10 minutes to reheat, and serve.
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- Heat the oil in a pot (a dutch oven is ideal) over medium heat and add the short ribs. Season with 1 tsp of salt & pepper. Sear for about 4-5 minutes, flip, and sear for 4-5 more. You will likely do this in 2 batches.
- Blot about half of the grease that remains in the pot. Then add the onion, carrot, and celery until the onion has turned translucent. Season with another 1/2 tsp of salt & pepper, and add the garlic and flour.
- When the garlic has just started to brown, add the cabernet, (a merlot will also work fine) beef broth, and bay leaves.
- Add the spare ribs to the braising liquid. They should be just about 2/3 submerged. If you need to, you can add a little more broth to achieve the desired amount of liquid. Cover and simmer over medium-low heat for about 2 1/2 - 3 hours. The beef should be very tender, but not falling apart.
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