BEEF SHORT RIBS
Provided by Ina Garten
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
- Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
- Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
- Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.
MISSISSIPPI BEEF SHORT RIBS
Recently the internet went wild for a delicious Mississippi pot roast wherein beef is braised in a slow cooker with butter, pepperoncini, and packets of powdered au jus gravy and ranch dressing. Guessing that the MSG from the latter two ingredients explained all the rage, I decided to mimic the flavors using from-scratch seasonings and boneless short ribs. It came out really well, especially when served over mashed potatoes with a garnish of parsley.
Provided by Chef John
Categories Main Dish Recipes Rib Recipes
Time 3h5m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Season short ribs with salt, pepper, and cayenne. Heat oil in a pan over high heat. Add short ribs and sear until well browned, 3 to 5 minutes per side. Transfer beef to a baking dish.
- Reduce heat to medium-high and add onion and mushrooms to the pan. Season with salt. Saute until mushrooms are golden brown, about 5 minutes.
- Meanwhile, combine kosher salt, garlic powder, onion powder, pepper, dill, rosemary, thyme, and Parmesan cheese in a small bowl. Sprinkle seasoning mixture evenly over the beef.
- Sprinkle flour over the onion and mushrooms. Stir to coat and cook for 2 minutes. Pour in chicken broth, soy sauce, and Worcestershire sauce. Stir and bring to a boil; remove from heat. Pour mixture over the beef and cover with pepperoncini. Place butter on top. Cover baking dish with foil.
- Bake in the preheated oven until meat is fork-tender and falls apart easily, about 2 1/2 hours.
- Spoon sauce from the bottom of the pan onto the beef to serve. Skim off excess fat as desired.
Nutrition Facts : Calories 385.7 calories, Carbohydrate 4.5 g, Cholesterol 75.1 mg, Fat 34.1 g, Fiber 0.8 g, Protein 14.9 g, SaturatedFat 15.2 g, Sodium 968.2 mg, Sugar 1.2 g
CINDERELLA BEEF SHORT RIBS
Make and share this Cinderella Beef Short Ribs recipe from Food.com.
Provided by Vicki in CT
Categories Meat
Time 16h
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- The night before you plan to barbeque, combine rub ingredients. Apply about half this to ribs, rubbing evenly over entire rib.
- Place in bag and refrigerate overnight.
- Combine glaze ingredients in medium sauce pan. Bring to simmer. Reduce to low and cook for 30 minutes.
- Prepare smoker.
- Remove ribs from refrigerator and rub on remaining rub mixture. Let ribs set at room temperature for 30 minutes.
- Cook meat on smoker for approximately 4-5 hours.**
- During the last hour of cooking baste the ribs with glaze. Return sauce to stove and heat an additional 15 minutes to thicken it.
- Remove ribs from smoker and let them set at room temperature for 10 minutes. Remove any unwanted fat. Serve with sauce on side.
- **As with all methods of outdoor cooking and variations of fire temperatures, cook according to your particular fire.
Nutrition Facts : Calories 2539, Fat 209.6, SaturatedFat 90.1, Cholesterol 430.9, Sodium 9414.6, Carbohydrate 74.4, Fiber 11.9, Sugar 46.8, Protein 89.2
COSTILLAS DE RES (BEEF SHORT RIBS)
Provided by Food Network
Categories main-dish
Time 4h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Score the ribs by slicing them at 1/4-inch intervals 1 way and then the other across the fatty tops, as if you were setting up a crossword puzzle.
- Remove the seeds and stems from the chiles, soak them in hot water for 20 minutes, drain and place them in a blender jar. Add the oregano, garlic, cumin, vinegar, oil and salt. Blend the mixture for 1 minute. (if the mixture is too thick to blend properly, add a little water and continue). Pour the chile sauce over the ribs and marinate, refrigerated for 2 hours.
- Cook the ribs at 2 to 2 1/2 feet from mesquite coals for 1 to 2 hours or until they are tender. If your barbecue will not accommodate this distance cook the ribs over very low direct heat, or in a Texas style smoker.
MUSTARD SHORT RIBS
My friend made this for me one night, and Oh My Goodness!! Melt in your mouth! Cooking time does not include marinade time. I just made this for my family the other day, and we all thought we'd died and gone to heaven. Even plain yellow mustard will do the trick. Don't let the Stats fool you, they are no worse than other ribs.
Provided by GinaS
Categories Meat
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix mustard, lemon juice, sugar, garlic, onions, salt and pepper.
- Coat meat and marinate in ziplock bag for 24 hours.
- Wipe marinade off meat and brown meat in shortening.
- Transfer to baking dish, pour marinade over meat and bake at 350 for 2 hours.
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