SUPER SHORT RIBS
This came from an old oven recipe my mom had for short ribs. I added a few things, and these are always requested. -Coleen Carter, Malone, New York
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place onions in a 5-qt. slow cooker; add ribs and bay leaf. Combine the beer, brown sugar, mustard, tomato paste, thyme, bouillon, salt and pepper. Pour over meat., Cover and cook on low for 8-10 hours or until meat is tender., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaf. Skim fat from cooking juices; transfer juices to a small saucepan. Bring liquid to a boil., Combine flour and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and noodles.
Nutrition Facts : Calories 257 calories, Fat 11g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 818mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 1g fiber), Protein 20g protein.
BRAISED SHORT RIBS
Steps:
- Preheat oven to 350 degrees F.
- Stir together flour, salt and pepper in a dish, then dredge ribs in mixture and set aside.
- Heat olive oil in a large braising pan over medium to high heat. Add ribs and brown for about a minute on each side. Remove the ribs and set aside. Lower the heat, then add carrots, onions and garlic and cook for 2 or 3 minutes.
- Pour beef stock into braising pan and stir together with the onions, carrots and garlic.
- Put ribs in a 4-inch hotel pan and pour mixture from braising pot over the ribs. Add rosemary. Roast, covered, until fork-tender, about 2 hours.
- Garnish with fresh chopped parsley and serve with Homemade mashed potatoes.
SUPER SHORT RIBS
Categories Beef Fruit Bake Kid-Friendly Dinner Pineapple Meat Beef Rib Fall Winter Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Heat oil in heavy large ovenproof pot over medium-high heat. Add ribs and brown well, turning frequently, about 10 minutes. Add onions, pineapple with syrup, broth, chili sauce, honey, Worcestershire sauce and garlic to ribs; stir to coat. Cover pot and bake ribs 1 hour. Uncover and bake until ribs are tender, about 1 hour. Season to taste with salt and pepper. Sprinkle with parsley.
SHORT RIBS
Make and share this Short Ribs recipe from Food.com.
Provided by Derf2440
Categories Meat
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cut short ribs into 3 inch pieces.
- In a heavy Dutch oven add,water, 1st onion, carrot and celery.
- Bring to boil.
- Add short ribs.
- Simmer covered until nearly tender, for about 2 hours.
- Take the meat out and set aside.
- Strain the stock, set aside.
- Melt in the pot 4 tablespoons fat, whisk in 4 tablespoon flour and add 3 cups of stock, while whisking.
- (add a little water to make up 3 cups,if necessary) Season with salt and pepper and curry powder.
- In a heavy frypan heat 4 tablespoons fat, add 1 small sliced onion, saute till lightly browned.
- Add the meat to the frypan and brown it.
- Pour half of the gravy over it.
- Place the frypan uncovered in a moderate oven, 325 degrees for about 45 minutes until the meat gets brown and crisp.
- baste it occasionally with the drippings.
- Reheat the remaining gravy.
- season it and add 2 or 3 tablespoons sour cream Place the meat on a hot platter, pour the gravy around it.
- Serve it piping hot.
Nutrition Facts : Calories 1120.5, Fat 103.8, SaturatedFat 46.7, Cholesterol 191.5, Sodium 156.6, Carbohydrate 11.7, Fiber 1.8, Sugar 2.8, Protein 32.6
MIKE ROY'S SOUPER SHORT RIBS FOR THE SLOW-COOKER
These are super, too! Mike Roy might be considered the Mr. Food of his day. I have tweaked his recipe just a bit by adding a second soup, the cream of mushroom soup, because in the early days of the crockpot the mushroom and onion soup combination was standard on a roast. This recipe has become a big-time favorite of ours. It just doesn't get any better served with mashed potatoes.
Provided by Lorraine of AZ
Categories Meat
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Dust short ribs with flour and place them in a hot large skillet over medium-high heat. Brown ribs on all sides in oil, and put them in the bottom of the crockery-cooker.
- Stir together the wine and soups. Spoon this seasoning mix over meat so that each piece is coated.
- Cover and cook at LOW for 6-8 hours.
- Remove meat to a warm platter, and skim off any excess fat from cooking liquid. Thicken with roux and serve as gravy on the side, if desired. I don't bother with thickening the cooking liquid. It's great as it is!
Nutrition Facts : Calories 1477.9, Fat 133.9, SaturatedFat 55.2, Cholesterol 258.9, Sodium 741.9, Carbohydrate 9.6, Fiber 0.6, Sugar 1.6, Protein 50.1
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