Bistro Style Short Ribs Recipes
ITALIAN STYLE SHORT RIBS
I like to serve this easy dish with steamed broccoli and rice prepared with some of the remaining pan juices.
Provided by Kimber
Categories World Cuisine Recipes European Italian
Time 2h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large heavy saucepan over medium heat, melt the butter and brown the bacon and beef short ribs, stirring constantly for about 10 minutes.
- Transfer ribs and bacon to a 2 quart baking dish. Season with salt and pepper. Pour in the beef broth, lemon juice and red wine. Sprinkle in oregano. Mix well and cover the dish.
- Bake in the preheated oven 1 1/2 to 2 hours, until the meat may be easily separated from the bone. Spoon off excess fat before serving.
Nutrition Facts : Calories 606.8 calories, Carbohydrate 1.3 g, Cholesterol 115 mg, Fat 54 g, Fiber 0.1 g, Protein 24.6 g, SaturatedFat 22.7 g, Sodium 1314.9 mg, Sugar 0.3 g
BISTRO-STYLE SHORT RIBS
Based on a Tyler's Ultimate recipe, I streamlined some of this and it's a wonderful comfort food dinner. It can also be made in the crock pot, just use a bit less liquid, or be sure to boil down the sauce at the end. This is best made the day before because you can then refrigerate it, remove the fat, and the flavors have had a chance to meld. Really good with garlic mashed potatoes or thick noodles.
Provided by DeeCooks
Categories Meat
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat a large dutch oven.
- Season the short ribs with salt and pepper, brown on all sides in a tbsp of the olive oil. Set aside.
- Place the onion, garlic, celery, carrot, and tomato into a food processor and blend to a smooth pulp.
- Add the vegetable pulp and thyme, and cook for about 10 minutes. Pour in the red wine and stock and bring it to a boil. Place the ribs into mix; the liquid should almost cover the meat. Place the lid loosely on top, reduce heat to a simmer, and cook until the meat is very tender, approximately 2 1/2 to 3 hours. Check occasionally to make sure it's not drying out.
- OPTIONAL: When the ribs are about finished, strain the liquid, pushing down to press solids through. Discard dry remaining pulp. Reduce liquid and serve with ribs. (I only do this for company :) the solids don't bother us.) You can thicken it with flour or cornstarch if desired.
Nutrition Facts : Calories 1981.8, Fat 175, SaturatedFat 73.1, Cholesterol 344.7, Sodium 668.7, Carbohydrate 13.4, Fiber 2.5, Sugar 5, Protein 68.5
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