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.
GARLIC BRAISED SHORT RIBS WITH RED WINE
If you weren't already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that's your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.
Provided by Alison Roman
Categories meat, soups and stews, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
- Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
- Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
- Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
- Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.
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
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
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
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.
SHORT RIBS PROVENçALE
Provided by Rick Rodgers
Categories Beef Herb Olive Side Braise Dinner Carrot Potluck Simmer Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- 1. Position a rack in the center of the oven and preheat to 300°F.
- 2. Heat the oil in a large (at least 6-quart) Dutch oven or flameproof casserole over medium-high heat. Season the short ribs with the salt and pepper. In batches, without crowding, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, about 8 minutes. Using tongs, transfer the ribs to a platter.
- 3. Pour off all but 2 tablespoons of the fat from the pot. Add the onion, chopped carrot, and celery to the pot and reduce the heat to medium-low. Cover and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the garlic, herbes de Provence, and flour and stir until the garlic gives off its aroma, about 1 minute. Stir in the wine and bring to a boil over high heat, stirring up the browned bits on the bottom of the pan with a wooden spoon. Add the broth, tomatoes, and bay leaf. Return the short ribs, and any juices, to the pot. Add cold water as needed to barely reach the top of the ribs and bring to a boil over high heat.
- 4. Cover tightly, transfer to the oven, and bake, stirring occasionally to change the position of the ribs, until the meat is falling-off-the-bone tender, about 2 1/2 hours. During the last 15 minutes, add the baby carrots.
- 5. Transfer the short ribs to a deep serving platter and cover with aluminum foil to keep warm. Skim off the fat from the surface of the cooking liquid, and discard the bay leaf. Bring to a boil over high heat and cook until the liquid is reduced to a sauce consistency, about 10 minutes (the exact time depends on the size of the pot). Add the olives and cook to heat them through, about 3 minutes. Season the sauce with salt and pepper.
- 6. Spoon the sauce with the carrots over the ribs, sprinkle with the parsley, and serve hot.
SLOW BRAISED BEEF SHORT RIBS
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.
SHORT RIBS PROVENçAL
Provided by Florence Fabricant
Categories dinner, main course
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large bowl, combine 4 tablespoons olive oil, the wine, onions, carrots, garlic and thyme. Use a vegetable peeler to cut 3 3-inch strips of orange peel and add them, along with juice of orange. Season with salt and pepper. Add short ribs, cover and refrigerate overnight.
- The next day, remove meat from marinade and pat dry on paper towels. Strain marinade into a large measuring cup. Reserve vegetables.
- Heat remaining oil in a 4-quart casserole. Add meat, a few pieces at a time, and lightly brown. Remove to a bowl.
- Add reserved onions and garlic to casserole, lower heat and cook until starting to brown. Add herbes de Provence. Return meat to casserole with reserved thyme, carrots and orange peel. Pour in 11/4 cups marinade. Bring to a simmer, season with salt and pepper, lower heat, cover and cook 3 hours. Moisten with more marinade if needed.
- Skim excess fat from surface, check seasoning, stir in tomato pesto or paste and serve from casserole.
Nutrition Facts : @context http, Calories 1062, UnsaturatedFat 49 grams, Carbohydrate 11 grams, Fat 93 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 37 grams, Sodium 863 milligrams, Sugar 4 grams
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
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
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
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.
More about "slow cooker braised provencal short ribs recipes"
PROVENçAL BRAISED SHORT RIBS - RECIPE - FINECOOKING
From finecooking.com
Estimated Reading Time 3 mins
SLOW COOKER BONELESS BEEF SHORT RIBS RECIPE - THE …
From thespruceeats.com
TUSCAN BRAISED SHORT RIBS - RECIPE - FINECOOKING
From finecooking.com
BRAISED SHORT RIBS RECIPE | BON APPéTIT
From bonappetit.com
10 BEST BEEF SHORT RIBS AND PASTA RECIPES - YUMMLY
From yummly.com
SMOKED AND BRAISED BEEF SHORT RIBS SORTA PROVENCAL RECIPE
From amazingribs.com
BRAISED BEEF SHORT RIBS IN RED WINE SAUCE - RECIPETIN …
From recipetineats.com
RED WINE BRAISED SHORT RIBS - RECIPE - FINECOOKING
From finecooking.com
BRAISED SHORT RIBS A HEARTY RECIPE FOR AUTUMN - PERFECTLY …
From perfectlyprovence.co
Cuisine FrenchCategory Main DishServings 4Total Time 16 hrs 20 mins
SLOW COOKER BRAISED SHORT RIBS ⋆ 100 DAYS OF REAL FOOD
From 100daysofrealfood.com
MAKE AHEAD BRAISED BEEF SHORT RIBS RECIPE - WELL SEASONED
From wellseasonedstudio.com
SLOW COOKER SHORT RIBS - RIB RECIPES
From worldrecipes.org
SLOW COOKER BRAISED SHORT RIBS | RECIPE - PINTEREST
From pinterest.ca
SLOW BRAISED SHORT RIBS | CALIFORNIA OLIVE RANCH
From californiaoliveranch.com
BRAISED BEEF SHORT RIBS IN A RED WINE GRAVY - FOODLE CLUB
From foodleclub.com
SLOW COOKER BRAISED RIBS BEST RECIPES - COOKINGTODAY.NET
From cookingtoday.net
BRAISED SHORT RIBS WITH CREAMY PARMESAN POLENTA - GIRL AND THE …
From girlandthekitchen.com
SLOW COOKER BRAISED SHORT RIBS | YUMMY FOOD
From yumy-food.blogspot.com
SLOW COOKER BRAISED SHORT RIBS | RECIPE - PINTEREST.COM
From pinterest.com
SLOW COOKER BRAISED PROVENCAL SHORT RIBS RECIPE - FOOD.COM
From mastercook.com
SLOW COOKER BEEF PROVENçAL | RECIPES, BRAISED SHORT RIBS RECIPE ...
From pinterest.com
PROVENçAL BRAISED BEEF SHORT RIBS | MAIN DISH RECIPES
From feastmagazine.com
SLOW COOKER SHORT RIBS RECIPES - BEST OF CROCK
From bestofcrock.com
SLOW-COOKED BRAISED OVEN SHORT RIBS RECIPE - FOOD NEWS
From foodnewsnews.com
PROVENçAL BRAISED SHORT RIBS - RECIPE - FINECOOKING
From pinterest.co.uk
SLOW COOKER BRAISED BEEF SHORT RIBS RECIPE – MY ROI LIST
From myroilist.com
SLOW COOKER RED WINE-BRAISED SHORT RIBS - FOOD NEWS
From foodnewsnews.com
BRAISED SHORT RIBS PROVENCAL - JMORE
From jmoreliving.com
FOOD API: PROVENçAL BRAISED SHORT RIBS
From myfoodapi.blogspot.com
SLOW COOKER BONELESS SHORT RIBS - THERESCIPES.INFO
From therecipes.info
SLOW COOKER BRAISED SHORT RIBS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SLOW COOKER BRAISED SHORT RIBS RECIPE
From st.hiloved.com
SHORT RIBS PROVENCAL RECIPE - THERESCIPES.INFO
From therecipes.info
SLOW COOKER BRAISED SHORT RIBS - RACHAEL RAY SHOW
From rachaelrayshow.com
SLOW COOKER BRAISED SHORT RIBS RECIPE | COOKING SELF
From cookingself.com
SLOW COOKER HAWAIIAN SHORT RIBS - THERESCIPES.INFO
From therecipes.info
CROCK POT BONELESS SHORT RIBS RECIPE - THERESCIPES.INFO
From therecipes.info
#course #main-ingredient #preparation #main-dish #beef #crock-pot-slow-cooker #meat #beef-ribs #equipment
You'll also love