WINTER SHORT-RIB STEW
Short ribs, normally served solo, can be converted into a fine stew too, with or without the bones. The secret to stews lies in the thickening, the same element that sets a braise apart from a brothy soup. Stews may contain more solids, or the savory liquid in which they cook may be thickened. Either way, there is that satisfying density. Many times the thickening is added at the beginning of a stew, but it can also be added toward the end of cooking via a paste of cornstarch and cold water, called a "slurry." But there are sneakier ways. Pureed, cooked or canned chickpeas will also act as a thickener-and a boost of nutrition. There is also the gelatin that seeps out of bones as they stew. As we know from Jell-O, gelatin thickens anything.
Provided by Barbara Kafka
Categories Stews
Number Of Ingredients 14
Steps:
- Heat the oven to 500°F with a rack in the center.
- Place the short ribs in one layer in a medium roasting pan and roast for 25 minutes. Turn the pieces, add the garlic, and roast for 15 minutes more.
- Put the ribs into a tall, narrow stockpot. Spoon off the fat from the roasting pan and pour any juices over the bones.
- Place the roasting pan on top of the stove over medium heat and add ½ cups water. Bring to a boil, scraping any browned bits off the bottom of the pan with a wooden spoon. Pour this liquid over the bones.
- Add the tomatoes, 2 cups water, the bay leaf, two pieces of the orange zest, and the lemon zest. Cover the stockpot and bring to a boil. Uncover, lower the heat, and simmer for 40 minutes.
- Stir in the green beans and 2 cups water. Cover and bring to a boil. Uncover, lower the heat, and simmer for 30 minutes, occasionally poking the beans down into the liquid. Add 2 teaspoons of the salt and simmer for 10 minutes.
- Skim the fat. Add the fennel and the herbs. Bring to a boil. Lower the heat and simmer for 5 minutes. Add the remaining salt, the lima beans, chickpeas, remaining two strips of orange zest, and 2 cups water.
- Bring to a boil, lower the heat, and simmer for 5 minutes. The meat should be falling off the bones. Season with pepper to taste.
- Remove the meat and the bones from the stockpot. Place two pieces of meat (with or without the bones) in each of six bowls and divide the vegetables and liquid evenly over them.
HEARTY SHORT RIB STEW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 17
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.
SHORT RIB STEW WITH VEGETABLES AND PORT
Steps:
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. In batches, add the short ribs, sprinkle with salt and pepper, and brown on all sides, about 3 1/2 minutes per side. Remove to a plate and set aside.
- Lower the heat to medium and add the onions, garlic, oregano and thyme; cook until fragrant, 2 to 3 minutes. Add the flour, stirring until completely combined. Add the beef broth and red wine, and return the seared short ribs to the pot. Bring to a simmer, partially cover, and cook until the meat begins to pull apart easily, 2 hours.
- Stir in the carrots, parsnips, potatoes and port wine. Bring back to a simmer and cook, partially covered, until the vegetables are tender and cooked through, about 45 minutes.
- Serve garnished with chopped chives.
QUICK SHORT RIB STEW
Delicious, tender short ribs combined with a very tasty accompanying stew. Simple ingredients, great taste!!!
Provided by thorky
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h5m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 987.6 calories, Carbohydrate 70 g, Cholesterol 124.4 mg, Fat 61 g, Fiber 9.4 g, Protein 37.9 g, SaturatedFat 24.1 g, Sodium 938.2 mg, Sugar 11.7 g
HEARTY WINTER STEW
A surprisingly delicious stew made with simple winter vegetables and seasoned with a half-dozen herbs.
Provided by stronglive1
Categories 100+ Everyday Cooking Recipes Vegetarian Soups and Stews Stew
Time 40m
Yield 6
Number Of Ingredients 17
Steps:
- Combine 1 cup water, cannellini beans, carrots, garlic, and scallions in a large pot. Cover and bring to a boil. Add barley and remaining water. Stir in dill, marjoram, thyme, celery salt, savory, rosemary, carrot greens, and salt. Cover and return to a boil. Reduce heat and cook until barley is tender, 10 to 12 minutes.
- Stir in Brussels sprouts, collard greens, and pine nuts. Taste and adjust seasonings.
- Let simmer until Brussels sprouts are hot, 5 to 10 minutes. You can let simmer longer to let the flavors meld, adding more water if desired or needed, though the consistency should be thick.
Nutrition Facts : Calories 229.3 calories, Carbohydrate 44.8 g, Fat 2.2 g, Fiber 12.8 g, Protein 10.2 g, SaturatedFat 0.4 g, Sodium 263.8 mg, Sugar 3 g
WINTER SHORT-RIB STEW
Provided by Barbara Kafka
Categories dinner, project, main course
Time 2h30m
Yield 6 hearty servings
Number Of Ingredients 14
Steps:
- Place a rack in the middle of the oven, and heat oven to 500 degrees.
- Place the short ribs in one layer in a medium roasting pan, and roast for 25 minutes. Turn the pieces, add the garlic, and roast for 15 minutes more.
- Remove the ribs to a tall, narrow stockpot. Spoon the fat from the roasting pan, and pour any juices over the bones.
- Place the roasting pan on top of the stove over medium heat, and add 1 1/2 cups water. Bring to a boil, scraping any browned bits off the bottom of the pan with a wooden spoon. Pour this liquid over the bones.
- Add the tomatoes, 2 cups water, the bay leaf, 2 pieces of orange zest and the lemon zest. Cover the stockpot, and bring to a boil. Uncover, lower the heat, and simmer for 40 minutes.
- Stir in the barley, the string beans and 2 cups water. Cover, and bring to a boil. Uncover, lower the heat, and simmer for 30 minutes.
- Occasionally poke the string beans down into the liquid. Add 2 teaspoons salt, and simmer for 10 minutes.
- Skim the fat. Add the fennel and the herbs. Bring the pot to a boil. Lower the heat, and simmer for 5 minutes. Add the remaining salt, the lima beans, two strips of orange zest and 2 cups water.
- Bring to a boil, lower the heat, and simmer for 5 minutes. The meat should be falling off the bones.
- Remove the meat and the bones from the stockpot. Place two pieces of meat (with or without the bones) in each of six bowls, and divide the vegetables and liquid evenly over them.
Nutrition Facts : @context http, Calories 1081, UnsaturatedFat 41 grams, Carbohydrate 42 grams, Fat 84 grams, Fiber 12 grams, Protein 42 grams, SaturatedFat 36 grams, Sodium 1173 milligrams, Sugar 7 grams
SNOWY NIGHT SHORT RIB STEW
Make and share this Snowy Night Short Rib Stew recipe from Food.com.
Provided by KathyP53
Categories Stew
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Toss cut short ribs with flour in plastic freezer bag in batches. Heat oil in large Dutch oven until hot, but not smoking.
- Cook short ribs in batches until well-browned over medium heat, about 8 minutes per batch. Remove short ribs to platter. Discard all but approximately 2 tablespoons fat in bottom of pot. Saute onions in fat until golden over medium heat. Add wine to pot and cook over medium heat, uncovered, until reduced by half, about 10 minutes. Return short ribs to pot and add chicken broth. Bring to a simmer, cover, reduce heat to low, and cook for 2 hours, or until shorts are tender.
- Stir in carrots, potatoes, mushrooms, rosemary, thyme, and sage. Cover and simmer over low heat an additional 35-40 minutes, or until vegetables are tender. Remove and discard rosemary sprigs. Season with salt and pepper to taste. Serve with garlic mashed potatoes or rice.
Nutrition Facts : Calories 1165.6, Fat 89.9, SaturatedFat 36.9, Cholesterol 172.4, Sodium 191.6, Carbohydrate 36.4, Fiber 5.4, Sugar 6.6, Protein 39
GINGER AND TOMATO BEEF SHORT RIB STEW
From Canadian Living Magazine 2004. You will love the flavors of this Crock Pot meal. Don't let the long list of ingredients deter you from this recipe. It is divine!
Provided by daisygrl64
Categories Stew
Time 7h25m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- cut ribs into 2 bone pieces.
- arrange on broiler pan and broil until browned on both sides.
- set browned ribs aside.
- In a skillet, heat oil over medium heat.
- Saute garlic, onions, ginger, and hot pepper flakes until onions are soft then add to crock pot.
- add to crock pot carrots, turnips, diced tomatoes, beef stock, soy sauce, tomato paste.
- Using a cheesecloth combine fennel seed, cloves, peppercorns, and cinnamon, tie cheesecloth. securely.
- place cheesecloth on top of vegetables.
- add ribs.
- cover and cook on low until meat is tender, about 7-8 hours.
- skim off any fat produced by ribs.
- in a separate bowl combine flour with butter.
- stir into crock pot.
- increase heat to high.
- cover and let cook until liquid thickness.
- When ready to serve sprinkle green onion on top (if using).
Nutrition Facts : Calories 1083.2, Fat 91.1, SaturatedFat 39.8, Cholesterol 187.7, Sodium 1484.8, Carbohydrate 28.8, Fiber 6.3, Sugar 12.4, Protein 38.1
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- In a large bowl, toss the short ribs with the flour. In a large enameled cast-iron casserole, heat the oil. Working in batches, cook the short ribs over moderately high heat until browned all over, about 6 minutes per batch. Discard the oil.
- Return the meat and any juices to the casserole. Add the wine and boil until reduced by half, 8 minutes. Add the stock and bring to a simmer. Cover and cook over low heat until the meat is tender, 2 hours.
- Skim any fat from the stew. Stir in the carrots, potatoes, parsnips, onion, mushrooms, thyme and sage. Cover and simmer over low heat until the vegetables are tender, about 35 minutes. Season with salt and pepper and serve.
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