Slow Braised Beef Short Ribs Recipes

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BRAISED BEEF SHORT RIBS

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 3h45m

Yield 6 servings

Number Of Ingredients 13



Braised Beef Short Ribs image

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.

1 cup grapeseed oil
4 pounds beef short ribs (1-inch thick, 3 bone racks)
Salt and freshly ground black pepper
12 cups beef stock
2 cups mirepoix, small dice carrots, celery and onions
1 cup tomato paste
1/2 cup merlot or other red wine
1 tablespoon minced garlic
3 tablespoons fresh parsley and thyme leaves, minced
3 pounds peeled potatoes, medium dice
8 ounces unsalted butter
1 tablespoon salt
1 teaspoon white pepper

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



Braised Beef Short Ribs image

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

½ cup all-purpose flour for coating
2 teaspoons salt
1 pinch ground black pepper
4 pounds beef short ribs
2 tablespoons vegetable oil
1 cup water
1 cup stewed tomatoes
1 clove garlic, minced
6 potatoes, peeled and cubed
3 onions, chopped
6 carrots, chopped
1 ½ tablespoons all-purpose flour
4 tablespoons water

BRAISED SHORT RIBS

Provided by Anne Burrell

Categories     main-dish

Time 3h55m

Yield 8 servings

Number Of Ingredients 12



Braised Short Ribs image

Steps:

  • Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
  • Preheat the oven to 375 degrees F.
  • While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
  • Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

6 bone-in short ribs (about 5 3/4 pounds)
Kosher salt
Extra-virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2 to 3 cups hearty red wine
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves

BRAISED SHORT RIBS

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h25m

Yield 4 servings

Number Of Ingredients 20



Braised Short Ribs image

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.

Kosher salt and freshly ground black pepper
8 beef short ribs
1/4 cup all-purpose flour
6 thin slices bacon, diced
2 tablespoons olive oil
3 carrots, diced
2 shallots, finely minced
1 medium onion, diced
Splash of red wine
4 cups beef broth (enough to almost cover the ribs)
2 sprigs fresh thyme
2 sprigs fresh rosemary
Cheese Grits, recipe follows, or regular grits, for serving
2 cups stone-ground grits
1/2 teaspoon salt, plus more if needed
4 large eggs
12 tablespoons (1 1/2 sticks) unsalted butter, cut into tablespoon pieces, plus more for buttering the dish
3 cups grated sharp Cheddar (or other cheese), plus more if needed
1/2 teaspoon cayenne pepper, plus more if needed
4 cloves garlic, finely chopped

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

SLOW-COOKER BEEF SHORT RIBS

You won't believe how good these ribs are!!! I think we could have these every other night with no complaints! They're YUMMY!!!!

Provided by MizzNezz

Categories     Sauces

Time 9h10m

Yield 6 serving(s)

Number Of Ingredients 14



Slow-Cooker Beef Short Ribs image

Steps:

  • Put flour, salt and pepper in a bag.
  • Add ribs and shake to coat.
  • Brown ribs in butter in a lg skillet.
  • Put in slow cooker.
  • In same skillet, combine remaining ingredients.
  • Bring to a boil, stirring.
  • Pour over ribs.
  • Cover and cook on low for 9 hours.

1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 lbs boneless beef short ribs
1/4 cup butter
1 cup chopped onion
1 cup beef broth
3/4 cup red wine vinegar
3/4 cup brown sugar
1/4 cup chili sauce
2 tablespoons catsup
2 tablespoons Worcestershire sauce
2 tablespoons minced garlic
1 teaspoon chili powder

BEER-BRAISED SHORT RIBS

Sticky, tender beef ribs with a subtle oak-smoked flavour are sure to be a hit at your next barbecue

Provided by Tom Kerridge

Categories     Dinner, Lunch, Main course

Time 6h15m

Number Of Ingredients 17



Beer-braised short ribs image

Steps:

  • First, make the marinade. Mix the spices and 3 tbsp salt in a bowl, then stir in the oil to make a paste. Use a knife to make a deep hole in each short rib, then rub the spice mix all over and into the hole, working the flavour into the meat. Place on a tray, cover and chill overnight.
  • The next day, heat oven to 150C/130C fan/gas 2. Heat the oil in a large, shallow pan, tip in the onions and fry until you start to get a deep, rich colour - about 20 mins. Don't be scared of the colour, this will add amazing savoury sweetness to the dish. Pour in the beer and boil to reduce by half, then add the stock, treacle, thyme and oak chips, if using. Stir well and bring to a simmer. Place the marinated short ribs in your largest roasting tin. Pour over the onion and beer braising liquid, then cover tightly with foil. Transfer to the oven and cook the short ribs for 5 hrs or until really tender.
  • Once the ribs are cooked, remove and put on a plate to rest and cool. Strain the braising liquid into a saucepan. Once settled, use a ladle to remove the top layer of fat, then set over a high heat. Simmer the sauce until it becomes rich and glossy, then whisk in the ketchup, mustard and brown sauce.
  • To barbecue the ribs, heat your coals until ashen or set a gas barbecue to medium. Cook the ribs until nicely charred and hot all the way through, then baste with the sauce to finish and cook until sticky. To cook them indoors, heat the grill. Set a wire rack over an oven tray and place the ribs on top. Baste well with the sauce and grill, basting with the sauce a few times, until it forms a charred, sticky crust. Set aside to rest before serving with the onion rings and slaw (see Goes well with).

Nutrition Facts : Calories 774 calories, Fat 57 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 9.7 milligram of sodium

6 meaty beef short ribs (about 3kg/6lb 8oz), see tips
75ml sunflower oil
3 onions , thickly sliced
450ml hoppy American-style craft lager (try Point Amber, available from ocado.com, or Samuel Adams Boston lager, widely available)
700ml good-quality chicken stock
140g black treacle
small bunch thyme
50g burnt oak wood chips , tied in a muslin bag (optional, see tip)
100g ketchup
100g American mustard
75g brown sauce
2 tbsp cayenne pepper
2 tbsp smoked paprika
1 tbsp toasted cumin seeds
2 tbsp garlic powder
1 tbsp cracked black pepper
6 tbsp sunflower oil

SLOW COOKED BOURBON BRAISED BEEF BACK RIBS

Make and share this Slow Cooked Bourbon Braised Beef Back Ribs recipe from Food.com.

Provided by Super San Mateo Che

Categories     One Dish Meal

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 16



Slow Cooked Bourbon Braised Beef Back Ribs image

Steps:

  • In small bowl or tray, mix rub ingredients thoroughly.
  • Rub onto beef back ribs.
  • In a large hot skillet, heat oil.
  • Brown ribs for several minutes on each side in batches.
  • Transfer ribs to slow cooker insert.
  • Add remaining meal ingredients into slow cooker insert and mix thoroughly.
  • Cover and cook for 4-6 hours.
  • Serve over rice.

Nutrition Facts : Calories 250.7, Fat 12.2, SaturatedFat 1.7, Sodium 727, Carbohydrate 22.2, Fiber 4.6, Sugar 11.5, Protein 4.9

1 tablespoon black peppercorns, coarsely ground
2 tablespoons dry mustard
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 tablespoon red pepper
3 tablespoons vegetable oil
2 lbs beef back ribs, bone-in
1 large onion, minced
3 garlic cloves, minced
1/4 cup Bourbon
2 cups baby carrots
3 cups beef stock
1/8 cup sugar
2 tablespoons red wine vinegar
salt and pepper

SLOW COOKER BRAISED PROVENCAL SHORT RIBS

You won't believe just how good these ribs really are. My family could have these ribs every week. They're great!

Provided by Chef at Large

Categories     Stew

Time 5h20m

Yield 4 serving(s)

Number Of Ingredients 12



Slow Cooker Braised Provencal Short Ribs image

Steps:

  • In a medium saucepan set at medium high heat, saute the onions, carrots and garlic in one tablespoons (15ml) olive oil until soft.
  • Transfer to a slow cooker.
  • Add remaining olive oil to the skillet and brown the ribs on both sides.
  • Place the ribs in the slow cooker.
  • Add the 1 can of plum tomatoes into the slow cooker.
  • In a small bowl, stir together the broth, wine, flour, thyme, and bay leaf.
  • Pour into the hot skillet, stir to scrape up any brown bits from the bottom and then pour into the slow cooker, cover and cook on high for 5 hours or until ribs are very tender.
  • Discard the bay leaf.
  • Serve with rice or mashed potatoes.

1 cup onion, diced (250ml)
1 cup carrot, diced (250ml)
2 garlic cloves, minced
3 tablespoons olive oil (45ml)
3 lbs beef short ribs
1 cup beef broth (250ml)
1 cup red wine (250ml)
3 tablespoons all-purpose flour (45ml)
1 bay leaf
1 (28 ounce) can plum tomatoes, diced and drained (796ml)
3 sprigs fresh thyme
salt and pepper

SLOW-COOKER SHORT RIBS

These slow-cooker short ribs are an easy alternative to traditionally braised short ribs-you don't need to pay any attention to them once you get them in the slow cooker. (That makes it my favorite beef short ribs recipe!) -Rebekah Beyer, Sabetha, Kansas

Provided by Taste of Home

Categories     Dinner

Time 6h45m

Yield 6 servings.

Number Of Ingredients 15



Slow-Cooker Short Ribs image

Steps:

  • Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.

Nutrition Facts : Calories 250 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.

3 pounds bone-in beef short ribs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
4 medium carrots, cut into 1-inch pieces
1 cup beef broth
4 fresh thyme sprigs
1 bay leaf
2 large onions, cut into 1/2-inch wedges
6 garlic cloves, minced
1 tablespoon tomato paste
2 cups dry red wine or beef broth
4 teaspoons cornstarch
3 tablespoons cold water
Salt and pepper to taste

DARK BEER BRAISED BEEF SHORT RIBS (CROCK POT)

Adapted from a recipe by Fabio Viviani. Reducing the quart of beef stock to 1 1/2 cups is not included in prep time and a must for a good depth of flavor. A good stout beer is also a must for this recipe, I use Guinness extra stout. Boneless or bone on ribs can be used for this recipe. I have stated 8 hours for cooking time but that will depend on your crock pot, with mine the bone on ribs were almost done at the 6 hour mark so I turned the warm cycle on and let simmer for 2 more hours, they were perfect.

Provided by Papa D 1946-2012

Categories     Meat

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 13



Dark Beer Braised Beef Short Ribs (Crock Pot) image

Steps:

  • In a medium sauce pan reduce the quart of beef stock to about 1 1/2 cups and set aside.
  • Season the short ribs with salt and pepper, and then dredge in flour until well coated.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Cook the dredged ribs until browned on each side, about 5 minutes per side.
  • When browned on both sides, remove the ribs from the skillet and set aside. Reserve pan drippings for later.
  • To a slow cooker, add the onion as a bed, then add seared short ribs. Add any juice or drippings reserved from the pan.
  • Add the stout beer, reduced beef stock, smashed garlic cloves, bay leaf, butter, salt and fresh cracked pepper.
  • Place the lid on the slow cooker and set to low.
  • Cook for approximately 8 hours or until tender. When done strain off the grease before removing the ribs to a platter, then thicken the sauce with a cornstarch slurry.
  • Serve over egg noodles or rice and top with sauce.

Nutrition Facts : Calories 1618, Fat 133.8, SaturatedFat 56.7, Cholesterol 266.2, Sodium 1528.7, Carbohydrate 37.7, Fiber 2.2, Sugar 2.5, Protein 56.4

3 -4 lbs beef short ribs
1 teaspoon kosher salt
2 teaspoons ground black pepper
1 cup all-purpose flour
2 tablespoons extra virgin olive oil
1 tablespoon butter
2 ea. medium onions, sliced
5 ea. garlic cloves, smashed with a knife
12 ounces stout beer
1 quart beef stock
1 bay leaf
2 tablespoons cornstarch
2 tablespoons water

SLOW-COOKED BRAISED OVEN SHORT RIBS

These ribs are cooked in the oven on a very low temperature and can also be made in a crockpot, if you are using more than 4 pounds ribs then double the sauce ingredients. These ribs goes great with recipe#186700 or recipe#69020...or mashed potatoes. The cayenne pepper or Tabasco is only optional, add in for extra heat.

Provided by Kittencalrecipezazz

Categories     Meat

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 14



Slow-Cooked Braised Oven Short Ribs image

Steps:

  • Grease a roasting pan (large enough to hold the ribs and sauce).
  • In a shallow dish combine flour with seasoned salt, black pepper, paprika and garlic powder.
  • Dredge the ribs in the flour mixture.
  • Heat oil in a large skillet; add in ribs and brown on all sides; remove to the roasting pan.
  • Place the chopped onions over the ribs.
  • In a saucepan mix together the tomato sauce, barbecue sauce, molasses, cider vinegar and fresh garlic (if using) bring to a boil and simmer stirring for 5 minutes.
  • Pour the sauce over the ribs and onions.
  • Cover with foil and bake in a 300 degree oven for 3-4 hours or until ribs are tender.

Nutrition Facts : Calories 1665.8, Fat 134, SaturatedFat 55, Cholesterol 258.6, Sodium 1028.8, Carbohydrate 59.8, Fiber 2.9, Sugar 33.1, Protein 52.2

1/2 cup flour (can use 3/4 cup flour)
1 teaspoon seasoning salt or 1/2 teaspoon white salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 teaspoon garlic powder
3 -4 lbs beef short ribs (bone-in)
3 -5 tablespoons oil
2 onions, chopped
1 -2 tablespoon minced fresh garlic (optional)
1 cup tomato sauce
1 cup barbecue sauce
1/4 cup molasses
1/4 cup cider vinegar
cayenne pepper (optional) or Tabasco sauce, to taste (optional)

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  • Preheat a large stainless-steel or cast iron frying pan over medium-high heat and add a drizzle of cooking oil. Once the pan is extra hot, add in 4 to 5 short ribs and brown them all over for 8 to 10 minutes, ensuring that all sides are well browned. Remove them onto a tray, clean the frying pan and then fry the second batch. Watch my video recipe to see how it’s done!
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From cookingchanneltv.com


SLOW-BRAISED BEEF SHORT RIBS RECIPE BY JACQUI WEDEWER
Related Recipes. Best Braised Ribs Recipes. 5 Great Rib Recipes . 9 Mouthwatering Rib Recipes . Notes. For slow cooker preparation, simply place all ingredients into the slow cooker and cook on low for 12-24 hours. When ready to serve, remove meat from slow cooker, strain liquid from vegetables and baste individual portions in the sauce (see …
From thedailymeal.com


BRAISED BEEF SHORT RIBS RECIPE PIONEER WOMAN - CREATE THE MOST …
Braised Short Ribs Recipe - The Pioneer Woman trend www.thepioneerwoman.com. Total Time: 2 hours 20 mins Ingredients 8 whole beef short ribs Kosher salt and pepper, to taste 1/4 c. all-purpose flour 6 pieces pancetta, diced 2 tbsp. olive oil 1 whole medium onion, diced 3 whole carrots, diced 2 whole shallots, peeled and finely minced 2 c. red or white wine 2 c.
From recipeshappy.com


BRAISED BEEF SHORT RIBS - SAVOR THE BEST
Our savory Braised Beef Short Ribs have an incredible flavor from the long, slow oven braise in a veggie, wine and fresh herb bath. The short ribs are unbelievably tender and the braising liquid is finished off to become a rich, delicious sauce …
From savorthebest.com


CROCK POT BRAISED BEEF SHORT RIBS WITH RED WINE RECIPE
Seared meaty beef short ribs benefit from long, slow cooking, so the crock pot is an excellent choice. Use a good-quality, dry red wine for this recipe, for example, a good cabernet sauvignon, along with fresh vegetables. Select good meaty short ribs …
From thespruceeats.com


SLOW COOKER BEER-BRAISED BEEF RIBS | CANADIAN LIVING
In slow cooker, combine onion, garlic, ale, Worcestershire sauce, mustard, bay leaves, salt, pepper and 1/2 cup water. Add ribs, turning to coat. Cover and cook on low until ribs are tender, 6 to 8 hours. Discard bay leaves. Transfer ribs to serving platter; cover and keep warm. Whisk flour with 1/4 cup water; whisk into slow cooker.
From canadianliving.com


BRAISED SHORT RIBS FOR TWO RECIPE - RECIPELAND.COM
Heat a skillet with ½ tablespoon vegetable oil over medium-high heat. Once the oil is just beginning to smoke add the short rib, turning once until a crust has formed, several minutes per side and remove to a plate and set aside. Add the onions to the skillet and cook until soft, translucent and beginning to brown.
From recipeland.com


SLOW COOKED BRAISED BEEF SHORT RIBS - UNTOLD RECIPES BY NOSHEEN
These Slow Cooked Braised Beef Short Ribs are the perfect comfort meal and special meal rolled into one.So easy to cook as the slow cooker does the work for you, it's a great recipe to have for that weekend family supper or even for your holiday table.. What Is Braising? According to npr.org, braising is a 300,000 year old cooking technique primarily used in the …
From untoldrecipesbynosheen.com


BRAISED SHORT RIBS RECIPE - FOOD & WINE
Preheat the oven to 350°. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a boil.
From foodandwine.com


SLOW BRAISED BEEF SHORT RIBS - ALL INFORMATION ABOUT HEALTHY …
Slow Braised Beef Short Ribs Recipe | Food Network new www.foodnetwork.com. 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.
From therecipes.info


SLOW BRAISED BEEF SHORT RIBS - SAVVY IN THE KITCHEN
Season ribs with salt and pepper, and coat ribs on all sides with flour. Add the rest of oil to the pot and brown ribs on all sides on high heat, about 45 seconds per side. Transfer ribs to plate. Add beef broth to pot to deglaze. Scrape bottom of pot to release any brown bits. Let boil for about 2 minutes and season with salt and pepper.
From savvyinthekitchen.com


BRAISED BEEF SHORT RIBS RECIPE - FOOD REPUBLIC
Season the short ribs with salt and pepper; be rather generous. In a mixing bowl, whisk together the Zinfandel, sugar, tomatoes, beef broth, garlic, thyme, bay leaves, and a pinch of salt. Pour the canola oil into a heavy pot or Dutch oven (at least 5 quarts) and place over high heat. When the oil is hot, working in small batches, brown the meat.
From foodrepublic.com


CHIPOTLE BRAISED SHORT RIBS - PINTEREST.CA
Oct 18, 2017 - THE SHORT RIB IS KING !!! BUT...this recipe is great for a lot of slow cooked meats.... i've cooked beef cheeks, pork necks and soon... Oct 18, 2017 - THE SHORT RIB IS KING !!! BUT...this recipe is great for a lot of slow cooked meats.... i've cooked beef cheeks, pork necks and soon... Pinterest. Today. Explore. When autocomplete results are available use up …
From pinterest.ca


BRAISED BEEF SHORT RIBS WITH HORSERADISH MASH RECIPE - BBC FOOD
Method. For the ribs, preheat the oven to 170C/325F/Gas 3. Heat the oil in a large roasting tray over a medium to high heat. Add the beef ribs and fry, …
From bbc.co.uk


SLOW BRAISED BEEF SHORT RIBS WITH CHEESY MASH - SIMPLY …
Slow braised beef short ribs in a rich gravy with mushrooms and herbs served with cheesy mash is the ultimate comfort food and perfect to make ahead. There is just nothing better than a big pot filled with soft, unctuous short ribs braised in a rich red wine sauce flavored with herbs and mushrooms. Except maybe if the braised beef short ribs are served on the …
From simply-delicious-food.com


BRAISED BEEF SHORT RIBS - DELICIOUS. MAGAZINE
Remove and drain all but 1 tbsp oil from the pan. Fry the shallot, garlic and ginger for 3 minutes until coloured, then pour in the sake and simmer for 2 minutes. Add the remaining ingredients, stir well and return the beef ribs to the pan. Bring to a gentle simmer and cook, covered, over a low heat for 3-4 hours or until the meat is falling ...
From deliciousmagazine.co.uk


SLOW COOKER KOREAN BEEF SHORT RIBS RECIPE - OLIVEMAGAZINE
COOKS TIP: Use 6-8 short ribs depending on the size of your slow cooker, we tested with 6 as our cooker wouldn't fit 8 in a single layer. This will ensure they cook evenly in the sauce. If your slow cooker has a sear or fry button, fry the ribs in batches on this setting, then spoon out the fat left in the pan if you need to. If your slow ...
From olivemagazine.com


BRAISED BEEF SHORT RIBS IN RED WINE SAUCE - RECIPETIN EATS
Sprinkle beef all over with salt and pepper. Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 - 7 min in total). Remove and repeat with remaining ribs, then remove. Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.
From recipetineats.com


BRAISED BEEF SHORT RIBS (GALBI JJIM) | SLOW-COOKED BEEF RECIPES | SBS …
Soaking time: 40 minutes. Cut the beef between the ribs into individual pieces and transfer to a large bowl. Soak the ribs in cold water for 10 minutes, then change the water and soak again ...
From sbs.com.au


SLOW COOKER BRAISED BEEF SHORT RIBS RECIPE - MIDWEST FOODIE
Sear short ribs in batches until a dark golden-brown crust forms. Remove ribs and set aside. Add onion, carrot, celery, and a large pinch of salt and pepper to the pan. Cook for 10 minutes. Add smashed garlic, sage and thyme. Stir together and cook for one minute. Transfer veggies to the slow cooker insert. Add seared beef ribs.
From midwestfoodieblog.com


CROCK POT BRAISED SHORT RIBS RECIPE - EASY SLOW COOKER SHORT RIBS
How to make slow cooker braised beef short ribs: Start out by heating the vegetable oil over medium heat in a skillet or the ninja if you have one. Add the short ribs and onions to the pan. Season with the salt and pepper. Sauté for 3-5 minutes on each side until brown. If you used a skillet, add the short ribs and onions in the crock pot. Add all the other …
From eatingonadime.com


CLASSIC BRAISED BEEF SHORT RIBS
Classic Braised Beef Short Ribs. Classic Braised Beef Short Ribs are cooked low and slow until they reach fall-off-the-bone deliciousness. This simple dish is a classic that is full of comfort food flavor. Stove top, slow cooker, and instant pot instructions included!
From thestayathomechef.com


SHORT RIBS - ALL INFORMATION ABOUT HEALTHY RECIPES AND COOKING TIPS
Braised Short Ribs | Williams Sonoma hot www.williams-sonoma.com. Rectangular pieces of beef that are usually taken from the chuck section, short ribs are tough cuts of meat that become fork-tender with braising. Here, we prepare the ribs in a slow cooker, where they braise for hours in red wine and beef stock seasoned with aromatic herbs. Serve with Herbed Spaetzle, which …
From therecipes.info


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