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
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
TENDER BRAISED BEEF SHORT RIBS
Make and share this Tender Braised Beef Short Ribs recipe from Food.com.
Provided by Bill4151
Categories Meat
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees.
- Heat oil in a roasting pan over medium heat.
- Season short ribs with salt and pepper.
- Lightly dredge in flour. Shake off any excess flour.
- Sear all sides of short ribs until golden brown.
- Add carrots, onions and celery to roasting pan and sauté until tender, about 2 minutes.
- Deglaze pan with red wine.
- Add the bay leaves, beef stock and peppercorns.
- Cover roasting pan with aluminum foil and bake until ribs are knife-tender, about 2 1/2 hours.
- While cooking, in a medium bowl, mix together all the mustard, honey, white wine, garlic and basil. This is the glaze that will be used later.
- Once cooked, remove short ribs from liquid and set aside to cool. Cut and trim short ribs to desired size.
- Heat a gas or charcoal grill to medium heat.
- Brush short ribs well with the glaze and grill briefly to set the glaze.
Nutrition Facts : Calories 1807.8, Fat 134.3, SaturatedFat 47.7, Cholesterol 217.1, Sodium 2454.5, Carbohydrate 81.6, Fiber 5.9, Sugar 42.9, Protein 54.4
BRAISED BEEF SHORT RIBS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 3h45m
Yield 6 servings
Number Of Ingredients 13
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.
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
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
TENDER RED WINE BRAISED SHORT RIBS
Tender, flavorful and absolutely delicious, this is a great dish to serve at your next dinner party. VIDEO https://youtu.be/LSn2ohAMGRQ
Provided by CLUBFOODY
Categories Meat
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Generously season the short ribs on all sides with salt and pepper; set aside about 15 minutes.
- In a baking pan over medium-high heat, add oil and when hot, add the seasoned meat, fat side down, and brown on all sides including the ends, about 7 to 10 minutes. Transfer the short ribs to a plate and set aside.
- Reduce the heat to medium, add onions and carrots; sauté for 5 minutes. Halfway through cooking, add clarified butter.
- Add garlic and sauté for 30 seconds. Add tomato paste and stir to coat.
- Pour in the wine, stir to deglaze and bring to a boil. Cook until the liquid is reduced by half, about 10 minutes.
- Preheat oven to 300ºF/150ºF.
- Add the beef broth, thyme, rosemary, brown sugar, cayenne pepper, salt and black pepper; stir well.
- Return the meat to the pan, bone side up, including any accumulated juices. Spoon the sauce over the ribs to prevent them from drying out and bring the mixture to a simmer.
- Cover the pan tightly with foil and transfer it to the preheated oven. Cook for 1:30 hours until the ribs are fork-tender or the internal temperature reaches between 200ºF to 205ºF.
- Remove from the heat and transfer the meat to a plate while making the gravy.
- Remove and discard the sprigs including any bones left in the pan. Skim off any excess fat and discard it.
- To serve, place ribs along with carrots on mashed potatoes or polenta and spoon the gravy on top.
Nutrition Facts : Calories 2596.1, Fat 219.2, SaturatedFat 92.8, Cholesterol 439.3, Sodium 982.5, Carbohydrate 33, Fiber 4.5, Sugar 13.7, Protein 84.7
CONTEST-WINNING BRAISED SHORT RIBS
I've been relying on this braised short ribs recipe ever since I bought my first slow cooker some 19 years ago. The fall-off-the-bone-tender entree is much appreciated on busy days. -Peggy Edwards, Heber City, Utah
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a shallow dish, combine the flour, salt, paprika and mustard. Add ribs in batches and turn to coat. In a large skillet, brown ribs in oil; drain., Place onions in a 5-qt. slow cooker; add ribs. Top with beer and garlic. Cover and cook on low for 6-7 hours or until meat is tender. , Remove ribs and onions to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring 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 ribs.
Nutrition Facts : Calories 281 calories, Fat 14g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 547mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein.
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- Heat the oil in a pot (a dutch oven is ideal) over medium heat and add the short ribs. Season with 1 tsp of salt & pepper. Sear for about 4-5 minutes, flip, and sear for 4-5 more. You will likely do this in 2 batches.
- Blot about half of the grease that remains in the pot. Then add the onion, carrot, and celery until the onion has turned translucent. Season with another 1/2 tsp of salt & pepper, and add the garlic and flour.
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