Marinated And Braised Short Ribs Recipes

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MARINATED AND BRAISED SHORT RIBS

The mouthwatering texture of these short ribs renders the long marinating followed by slow braising worth the time and patience needed.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 17



Marinated and Braised Short Ribs image

Steps:

  • For the marinade: In a large skillet, heat the oil over medium heat. Season the ribs with salt and pepper. Working in batches, if necessary, add ribs to the skillet, and brown on all sides, 8 to 10 minutes per batch. Remove ribs from skillet, and place in a large roasting pan, bone-side down, in a single layer.
  • To the same skillet, add the onions, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender and golden, 20 to 30 minutes.
  • Add the wine and thyme. Bring to a simmer, and remove from the heat. Pour over the meat. Cover, and refrigerate for 12 to 24 hours, turning the ribs at least once.
  • For the braise: Preheat the oven to 350 degrees. In a large, Dutch-oven, heat the oil over medium heat. Add the onions, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring occasionally, until tender, 20 to 30 minutes. Remove the ribs from the marinade, and place in the Dutch-oven. Strain the marinade over the ribs, discarding the vegetables and herbs. Add the veal stock and thyme. Cover, and transfer to oven. Cook for 1 1/2 hours. Uncover, and cook, basting occasionally with the braising liquid, until the meat is falling off the bones and is well glazed, about 30 minutes more.

2 tablespoons peanut oil
6 (10-ounce) beef short ribs
Coarse salt and freshly ground pepper
1 medium yellow onion, chopped (1 cup)
1 carrot, chopped (1 cup)
2 stalks celery, chopped (1 cup)
3 cloves garlic
1 bottle dry red wine
1 small bunch fresh thyme
2 tablespoons peanut oil
1 medium yellow onion, chopped
1 carrot, chopped
2 stalks celery, chopped
3 cloves garlic
Coarse salt and freshly ground pepper
2 to 3 cups veal stock
1 small bunch fresh thyme

SLOW BRAISED BEEF SHORT RIBS

Provided by Food Network

Categories     main-dish

Time 18h55m

Yield 4 servings

Number Of Ingredients 13



Slow Braised Beef Short Ribs image

Steps:

  • Season the ribs liberally with herbs and salt and pepper. Place in a large non-reactive bowl or deep container and cover with wine. Marinate for 12 hours in the refrigerator.
  • Preheat oven to 375 degrees F.
  • Remove ribs from marinade, pour all the wine into a sauce pot, and reduce by half. Meanwhile, heat a layer of olive oil in a large cast iron pan over medium-high heat. Sear ribs on all sides until well browned. Place browned ribs into a braising or deep roasting pan. Brown onion, carrots, celery, and garlic in the same cast iron pan, adding more oil as needed. Scatter browned vegetables over the ribs. Add the reduced wine, the stock, bay leaves, and mushrooms. Cover the pan with parchment paper and foil and place in the oven for 5 hours. Transfer from the oven and allow the ribs to rest for 1 hour before removing the bones. Skim any fat from the sauce. Remove vegetables from the pan and set aside. While ribs are resting, strain sauce into a sauce pot and reduce for 1 hour. Pour hot sauce over ribs and vegetables and serve.

5 pounds ( 3-inch thick cut) bone-in beef short ribs
1 bunch each fresh thyme, rosemary, and sage leaves, chopped
1 bunch each fresh thyme, rosemary, and sage leaves, chopped
2 tablespoons each kosher salt and freshly ground black pepper
2 (750-ml) bottles Cabernet Sauvignon
Olive oil, for searing ribs
1 yellow onion, medium dice
2 carrots, peeled and medium dice
2 ribs celery, medium dice
3 cloves garlic
4 quarts veal stock
3 bay leaves
1-ounce dry porcini mushrooms

BRAISED SHORT RIBS

This recipe for delicious braised short ribs is from the October 2007 issue of Everyday Food. To make this dish a complete meal, serve it with creamy polenta with thyme.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 10



Braised Short Ribs image

Steps:

  • Preheat oven to 400 degrees. Place flour in a medium bowl; season with salt and pepper. Toss ribs in flour mixture until well coated; shake off excess.
  • In a 5- to 8-quart Dutch oven or heavy ovenproof pot, heat oil over medium-high. Cook ribs in two batches, turning until browned on all sides, about 10 minutes per batch; transfer to a plate.
  • Add carrots and onions to pot. Cook, stirring and scraping up browned bits, until vegetables are lightly browned, 3 to 5 minutes. Add wine, broth, thyme, and tomatoes (breaking them up). Arrange ribs in pot; bring liquid to a boil. Cover, transfer to oven, and cook 1 hour. Reduce heat to 350 degrees; cook until fork-tender (but not falling apart), about 1 hour more.
  • Using tongs or a slotted spoon, transfer ribs to a plate. Moisten with cooking liquid; cover with aluminum foil to keep warm. Strain remaining liquid through a fine-mesh sieve (discard solids); return to pot. Bring to a boil; cook until sauce is slightly thickened and reduced to about 2 cups, 10 to 12 minutes. Season with salt and pepper. Serve ribs with sauce. (Or return to pot, let cool slightly, cover, and refrigerator up to 1 day.)

1/4 cup all-purpose flour
Coarse salt and freshly ground pepper
16 (4-ounce) pieces small, thick, bone-in beef short ribs (about 4 pounds total)
1 tablespoon vegetable oil
4 carrots, cut into large chunks
2 onions, quartered
1 bottle (750 mL) dry red wine, such as Merlot
1 can (14 1/2 ounces) reduced-sodium chicken broth
4 sprigs fresh thyme
1 can (28 ounces) whole peeled tomatoes, in puree

GRILLED MANGO-MARINATED SHORT RIBS

This recipe is sponsored by Seagram's Escapes®. Korean-cut short ribs-which have a lot of surface area to soak up marinade-are ideal for grilling, since they cook very quickly and stay tender and juicy. Seagram's Escapes® Mango Italian Ice provides a fruity background note to the tangy-sweet marinade. Topping the ribs with a spicy cucumber and cabbage salad that draws inspiration from kimchi adds a cool, crunchy element to help cut through the richness of the ribs.

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 2 to 3 servings

Number Of Ingredients 22



Grilled Mango-Marinated Short Ribs image

Steps:

  • For the ribs: Combine the Seagram's Escapes® Mango Italian Ice, pineapple juice, lemon juice, oyster sauce, soy sauce, brown sugar, sriracha and garlic in a medium bowl and whisk until smooth. Add the short ribs and completely submerge them in the marinade. Refrigerate for at least 1 hour or better yet, overnight.
  • Preheat the oven to 450 degrees F. Dampen a paper towel with oil and rub it all over a grill pan to season it, then place the pan over high heat. Line a baking sheet with foil and coat lightly with oil.
  • Remove the ribs from the marinade and sprinkle lightly with salt and pepper. Grill the ribs until nice grill marks form, about 1 minute per side. Place on the prepared baking sheet, transfer to the oven and roast until tender and cooked through, about 8 minutes.
  • For the pickled cabbage slaw: Add the vinegar, sriracha, fish sauce, red pepper flakes and granulated sugar to a medium bowl and whisk to combine. Add the cabbage, cucumbers, mango and red onion and toss until coated.
  • Serve the ribs with the slaw and rice and garnish with the scallions.

One 11.2-ounce bottle Seagram's Escapes® Mango Italian Ice
1 cup pineapple juice
1/2 cup lemon juice
1/2 cup oyster sauce
1/2 cup soy sauce
1/4 cup packed brown sugar
3 tablespoons sriracha
3 cloves garlic, minced
2 pounds Korean-cut short ribs (about 1/4 inch thick with 2, 3 or 4 bones per slice)
Vegetable oil, for the grill pan and baking sheet
Kosher salt and freshly ground black pepper
1/4 cup rice vinegar
1 tablespoon sriracha
1 teaspoon fish sauce
1 teaspoon crushed red pepper flakes
1/2 teaspoon granulated sugar
2 cups finely shredded napa cabbage
2 cups thinly sliced cucumber
1 mango, thinly sliced
1/2 small red onion, thinly sliced
2 cups cooked jasmine rice
1/4 cup bias-sliced scallions

SOY SAUCE-MARINATED SHORT RIBS WITH GINGER

A drizzle of Sriracha at the end balances out the glaze's sweetness and adds earthy complexity to this short ribs recipe.

Categories     Bon Appétit     Braise     Beef     Beef Rib     Soy Sauce     Garlic     Sesame Oil     Ginger     Anise     Dinner

Yield 4 servings

Number Of Ingredients 14



Soy Sauce-Marinated Short Ribs with Ginger image

Steps:

  • Whisk soy sauce, sugar, oil, red pepper flakes, garlic, ginger, star anise, and 1 cup water in a large bowl until sugar is dissolved. Add short ribs and place a small plate on top of short ribs to keep submerged. Cover bowl and chill at least 8 hours and up to 1 day.
  • Preheat oven to 325°F. Transfer marinade and ribs to a large Dutch oven and bring to a simmer over medium heat. Cover and braise in oven, turning meat once, until ribs are very tender but not quite falling off the bone, 1 1/2-2 hours.
  • Transfer ribs to a medium bowl and cover with foil to keep warm. Strain braising liquid into a medium saucepan; discard solids. Let sit a minute or so to settle, then ladle off fat from surface; discard. Bring braising liquid to a boil and cook, whisking occasionally, until reduced by half, 10-15 minutes.
  • Whisk cornstarch and 3 Tbsp. water in a small bowl to make a slurry, then whisk into reduced braising liquid. Cook over medium, whisking constantly, until glaze is thick and bubbling, about 1 minute. Remove from heat and stir in lime juice.
  • Mound rice in center of shallow bowls and place ribs on top. Drizzle about 2 Tbsp. glaze over each (you'll have plenty left over; save it and serve with grilled steak or chicken). Top with scallion and sesame seeds. Serve with lime wedges and Sriracha.

2 cups soy sauce
1 cup sugar
2 tablespoons toasted sesame oil
1 tablespoon crushed red pepper flakes
6 garlic cloves, chopped
1 (2-inch) piece ginger, peeled, chopped
8 star anise pods
4 (2-inch-thick) English-style bone-in beef short ribs (about 1 pound each)
1 tablespoon cornstarch
1 tablespoon fresh lime juice
2 cups cooked white rice (from 1 cup uncooked)
1 scallion, thinly sliced
1 teaspoon toasted sesame seeds
Lime wedges and Sriracha (for serving)

KALBI (MARINATED BEEF SHORT RIBS)

This is a variation of a traditional Korean recipe for marinated beef short ribs. My friends all request it repeatedly! Very tasty!

Provided by LYZZARD

Categories     World Cuisine Recipes     Asian     Korean

Time 8h40m

Yield 6

Number Of Ingredients 7



Kalbi (Marinated Beef Short Ribs) image

Steps:

  • Stir the sugar into the soy sauce in a bowl until the sugar dissolves completely. Whisk the sesame oil, garlic, green onions, and sesame seeds into the soy sauce. Place the short ribs in a large, sealable bag and pour the marinade over the meat. Marinate in refrigerator for 8 hours or overnight.
  • Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the ribs from the bag; discard the marinade.
  • Cook the short ribs on the preheated grill until they are very firm, hot, and grey in the center, about 15 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Nutrition Facts : Calories 995.3 calories, Carbohydrate 29.3 g, Cholesterol 155.4 mg, Fat 80 g, Fiber 0.8 g, Protein 38.5 g, SaturatedFat 30.9 g, Sodium 1888.4 mg, Sugar 25.7 g

¾ cup white sugar
¾ cup soy sauce
¼ cup sesame oil
4 cloves garlic, minced
3 green onions, chopped
2 tablespoons sesame seeds
5 pounds beef short ribs

SAVORY BRAISED SHORT RIBS

This is hearty comfort food. Serve with mashed potatoes, a veggie and good bread for sopping up the sauce. YUM!

Provided by Dreamgoddess

Categories     Meat

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 17



Savory Braised Short Ribs image

Steps:

  • Brown short ribs well on all sides (about 30 minutes) in Dutch oven over medium heat.
  • Add broth, onion, 1 c water, peppercorns, worchstershire sauce, garlic, bay leaf and marjoram.
  • Bring to a boil; reduce heat, cover and cook slowly 2 to 2 1/2 hours or until tender, turning once.
  • Meanwhile, prepare Horseradish Sauce.
  • Place short ribs on serving platter and keep warm.
  • Skim fat from cooking liquid.
  • Combine flour with 1 /2 cup water, mixing until smooth; combine with cooking liquid, bring to a boil, stirring constantly, reduce heat and cook slowly 3 minutes.
  • Strain, if necessary, and serve with short ribs.
  • Garnish platter with tomato wedges and parsley.
  • Serve Horseradish sauce with short ribs.
  • HORSERADISH SAUCE.
  • 1/4 Cup Dairy Sour Cream 1 T Prepared Mustard 2 1/2 T Prepared Horseradish 1/8 t Salt Combine sour cream, horseradish, mustard and salt in small bowl.
  • Cover and refrigerate.

4 lbs beef short ribs with bones, and cut into serving-size pieces
1 (10 1/2 ounce) can condensed beef broth
1 cup onion, Coarsely Chopped
1 cup water
4 peppercorns
2 teaspoons Worcestershire sauce
1 garlic clove, Crushed
1/2 teaspoon dried marjoram
horseradish sauce (recipe follows)
3 tablespoons unbleached flour
1/2 cup water
1/4 cup sour cream
1 tablespoon prepared mustard
2 1/2 tablespoons prepared horseradish
1/8 teaspoon salt
tomatoes, cut into wedges
1 sprig parsley

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