Barbeque Style Braised Short Ribs Recipes

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BARBEQUE STYLE BRAISED SHORT RIBS



Barbeque Style Braised Short Ribs image

Beef short ribs are a highly flavorful cut; this method of cooking makes the meat so tender you won't need a knife. The thick rich sauce is delicious served with mashed potatoes and the carrots that cook with the ribs.

Provided by Valerie Brunmeier

Categories     Main Dish Recipes     Rib Recipes

Time 3h15m

Yield 6

Number Of Ingredients 10

2 tablespoons vegetable oil
5 pounds lean beef short ribs, cut into 3-inch pieces
1 teaspoon salt
½ teaspoon fresh ground black pepper
1 large onion, cut into thick slices and separated into rings
5 carrots, peeled and cut into chunks
4 cloves garlic, coarsely chopped
1 (16 ounce) can tomato sauce
1 cup barbeque sauce
1 cup beef broth

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven, and brown the ribs on all sides, about 5 minutes, working in batches if necessary. Sprinkle ribs with salt and black pepper as they brown. Transfer cooked ribs to paper towels to blot up extra oil.
  • Stir the onion rings and carrots into the same pot, and cook and stir until the onions turn translucent and start to brown, about 8 minutes. Stir in the garlic, and cook until fragrant, about 1 more minute. Mix in tomato sauce, barbeque sauce, and beef broth; bring the sauce to a boil, and simmer for 1 minute to blend flavors. Stir in the browned ribs.
  • Cover the pot, and bake in the preheated oven until the rib meat is very tender, about 2 1/2 hours. Turn the ribs occasionally while cooking. Season to taste with salt and black pepper before serving hot.

Nutrition Facts : Calories 649.4 calories, Carbohydrate 28 g, Cholesterol 153.8 mg, Fat 35 g, Fiber 3.5 g, Protein 53.3 g, SaturatedFat 13.6 g, Sodium 1520.5 mg, Sugar 17.8 g

EASY BBQ SHORT RIBS



Easy BBQ Short Ribs image

Provided by Sunny Anderson

Time 3h10m

Yield 6 servings

Number Of Ingredients 10

4 pounds boneless beef short ribs, cut into 3-inch long pieces
Kosher salt and freshly ground black pepper
2/3 cup light brown sugar
1 teaspoon Hungarian paprika
1/2 teaspoon garlic powder
1 tablespoon white vinegar
1/2 teaspoon dried ground thyme
2/3 cup ketchup
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce

Steps:

  • Preheat the oven to 300 degrees F. Arrange the short ribs in a 13-by-9-inch baking dish and season with salt and pepper, to taste. In a small bowl, combine all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss well, coating all the pieces. Cover with aluminum foil and roast until cooked through and tender, about 3 hours. Remove the foil during the last 30 minutes of cooking to brown the top. Transfer to a serving platter and serve.

BRAISED SHORT RIBS



Braised Short Ribs image

Provided by Anne Burrell

Categories     main-dish

Time 3h55m

Yield 8 servings

Number Of Ingredients 12

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

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.

BEER-BRAISED SHORT RIBS



Beer-braised short ribs image

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

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

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

BRAISED BEEF SHORT RIBS



Braised Beef Short Ribs image

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

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

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

BBQ BRAISED SHORT RIBS



BBQ Braised Short Ribs image

Enjoy BBQ Braised Beef Short Ribs-no grill required! Brown these beef short ribs in a skillet and then bake until they're falling-off-the-bone tender.

Provided by My Food and Family

Categories     Recipes

Time 2h30m

Yield 4 servings

Number Of Ingredients 9

1-1/2 lb. beef short ribs
1/4 cup flour
1 Tbsp. oil
1/4 cup KRAFT Zesty Italian Dressing
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 cup fat-free reduced-sodium beef broth
1/2 cup BULL'S-EYE Original Barbecue Sauce

Steps:

  • Heat oven to 350ºF.
  • Toss ribs with flour until evenly coated. Heat oil in large skillet on medium-high heat. Add ribs; cook 3 to 4 min. on each side or until evenly browned. Transfer to 13x9-inch baking dish.
  • Heat dressing in same skillet on medium-high heat. Add vegetables; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in broth and barbecue sauce; bring to boil. Pour over ribs; cover.
  • Bake 1-1/2 to 2 hours or until ribs are tender and meat can easily be pulled away from bones.

Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 690 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 16 g, Protein 16 g

EASY SWEET & SAVORY KOREAN BBQ GRILLED BEEF SHORT RIBS (KAL



Easy Sweet & Savory Korean BBQ Grilled Beef Short Ribs (Kal image

This is probably the best homemade Korean grilled beef dish EVER, no exaggeration. I guess you can think of it as a Korean-style beef teriyaki. It is my daughter's favorite way to eat meat and I've never met an American who didn't like it. I was surprised not to find any other kalbi recipe on the zaar, though there are many for braised short ribs and the other korean bbq beef, bulgogi. Kalbi is simple and delicious. Growing up, I typically only had kalbi on special occasions, family holiday dinners, church picnics, and the like. In a restaurant, it can get very pricey but it's a real treat of an experience to have kalbi cooked right at the table and have all sorts of side dishes to eat with it. This recipe is also very flexible: easily doubled; any sweeteners can work in place of sugar (pear juice, honey, brown sugar); easily fried in a skillet or broiled in the oven or grilled... You can serve with just rice, or go all out restaurant-style and serve with red lettuce leaves for wrapping, spicy bean paste, slices of garlic cloves, sliced up scallions and kimchi. It's up to you! The only important thing to remember is the proportion of sugar to soy sauce to water that will result in the best combination of sweet and savory. Prep time does not include marinating time.

Provided by olivejuice

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

3 lbs beef short ribs (Flanken style or Korean style)
1 cup sugar
1 cup water
1 cup soy sauce
2 tablespoons sesame oil
1 yellow onion, halved and sliced
4 garlic cloves, minced
2 tablespoons toasted sesame seeds
2 scallions, chopped
1 head red leaf lettuce, washed (optional)
3 scallions, sliced lengthwise (optional)
1 tablespoon red pepper flakes (optional)
1 tablespoon sesame oil (optional)
1/4 cup hot bean paste (optional) or 1/4 cup chili paste (optional)

Steps:

  • Rinse short ribs under the faucet to get rid of loose bone bits. Soak the short ribs in water for 10 minutes to drain out some of the blood. They can be soaked in a roasting pan, ziploc bag, or large bowl--- whatever container you would like to use for marinating.
  • In your marinating container, combine sugar, water, soy sauce, sesame oil, onion, garlic, sesame seeds and scallions. Dissolve the sugar into the mixture as much as possible, but it will likely not become totally dissolved.
  • Lay rib pieces in the marinade, dispersing onion slices between and on top of the meat and submerging the meat as much as possible.
  • Let the beef marinate in the refrigerator at least 30 minutes, and ideally overnight.
  • Line the grill with foil and poke holes in the foil. On medium high heat, grill the short ribs 5-7 minutes on each side until the meat is cooked medium-well and the bones do not bleed. In my opinion, this particular dish is best with a bit of burnt edges and near-well-doneness.
  • Serve with rice.
  • Alternatively, add extra flair! Wash and break off whole leaves of red lettuce and place on a serving plate (note: red lettuce is not actually red and is widely available in grocery stores). In a small bowl, toss long thin slices of scallion with sesame oil and red pepper flakes. Serve short ribs cut into thirds or about 1 inch squares (kitchen shears work best). In a small dish, place spicy bean paste or hot sauce. To assemble, wrap each piece of meat in a red lettuce leaf with scallion mixture and a dot of the spicy sauce.

Nutrition Facts : Calories 1674.8, Fat 133.6, SaturatedFat 55.1, Cholesterol 258.6, Sodium 4194.5, Carbohydrate 59.9, Fiber 2.3, Sugar 52.5, Protein 58.4

BEEF SHORT RIBS BRAISED IN BBQ RED WINE SAUCE



Beef Short Ribs Braised in BBQ Red Wine Sauce image

Cook 'em low and slow. That's the secret to tender short ribs. I like mine spicy, rich, and mahogany brown.

Yield feeds 4

Number Of Ingredients 15

1/4 cup flour
1 tablespoon Creole Seasoning (page 167)
8 beef short ribs (3 1/2 to 4 pounds)
1/4 cup olive oil
1 large onion, sliced into thin slivers
1 green pepper, sliced into thin slivers
2 jalapeño peppers, seeded and minced
3 bay leaves
Kosher salt and black pepper
4 large cloves garlic, minced
1 cup dry red wine
1 1/4 cups Mutha Sauce (page 165)
1 teaspoon dried thyme
1/4 cup water
2 teaspoons chopped fresh Italian parsley

Steps:

  • Preheat the oven to 325°. Mix up the flour and Creole Seasoning. Roll the ribs around in it til they're coated on all sides. Fire up a skillet over medium-high heat and add the oil. Brown the ribs til crusty on all sides, about 5 minutes per side. (If the ribs don't all fit in the pan at once without crowding, do them in batches.) Move the ribs to a baking pan just big enough to hold them close.
  • Pour off all but 2 tablespoons of the hot oil from the skillet. Toss in the onions, green peppers, jalapeños, and bay leaves and cook, scraping in all those tasty brown bits clinging to the bottom of the pan. Season with a big pinch of salt and a dash of pepper, and cook til soft and light brown; then add the garlic and cook a minute more.
  • Pour in the red wine and let it bubble for 1 minute while scraping the skillet again. Add the Mutha sauce, thyme, and water and simmer for a couple of minutes til blended.
  • Douse the ribs with the sauce and cover the pan snugly with foil. Bake for 2 hours. Remove from the oven and uncover. Skim off the fat floating on the surface. Stir up the sauce and taste for seasonings. Give the ribs a flip, cover them up again, and pop them back in the oven for another half hour or so, til they're fork tender. Pull the ribs out of the oven, and fish out and discard the bay leaves. Reduce pan sauce if necessary. Serve each person 2 hot and steamy, well-sauced ribs sprinkled with parsley.

OVEN-BRAISED BBQ-DIJON SHORT RIBS



Oven-Braised BBQ-Dijon Short Ribs image

Get super flavorful, fall-off-the-bone tender boneless beef short ribs with Oven-Braised BBQ-Dijon Short Ribs. The tangy Dijon is subtle, but delicious.

Provided by My Food and Family

Categories     Recipes

Time 2h15m

Yield 6 servings

Number Of Ingredients 8

1/4 cup flour, divided
1 can (14-1/2 oz.) fat-free reduced-sodium beef broth, divided
1-1/2 lb. boneless beef short ribs, cut into 6 pieces
1 Tbsp. olive oil
1 large onion, coarsely chopped
1 cup dry red wine
1/2 cup KRAFT Original Barbecue Sauce
1 Tbsp. GREY POUPON Dijon Mustard

Steps:

  • Heat oven to 300ºF.
  • Mix 2 Tbsp. flour with 1/4 cup broth to form thick paste; set aside. Coat ribs with remaining flour; gently shake off excess flour.
  • Heat oil in large ovenproof sauté pan with tight-fitting lid or Dutch oven on medium-high heat. Add ribs; cook 3 to 4 min. on each side or until browned on both sides.
  • Add onions to pan; cook and stir 2 to 3 min. or until lightly browned. Gradually add wine, stirring constantly to scrape up any browned bits from bottom of pan. Simmer on low heat 2 to 3 min. until most of the liquid is evaporated.
  • Stir in remaining broth. Return to boil. Stir in barbecue sauce, mustard and reserved flour paste until well blended. Bring to boil, stirring frequently. Remove from heat; cover with lid. Place in oven.
  • Bake 2 hours or until ribs are tender. Skim excess fat from sauce before serving.

Nutrition Facts : Calories 490, Fat 35 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 75 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 0.5656 g, Sugar 0 g, Protein 19 g

GRILLED BRAISED SHORT RIBS



Grilled Braised Short Ribs image

Provided by Florence Fabricant

Categories     dinner, project, main course

Time 6h30m

Yield 4 to 6 servings

Number Of Ingredients 14

12 cloves garlic, crushed
Coarse salt
1 slab short ribs with bones, about 3 pounds
Freshly ground black pepper
2 tablespoons extra virgin olive oil
1/2 cup diced carrots
1/2 cup diced onions
1/2 cup diced leeks
2 sprigs fresh thyme
1 bay leaf
3 cups dry red wine
1/3 cup red wine vinegar
2 cups veal, mushroom or chicken stock
1 tablespoon unsalted butter, softened

Steps:

  • Place 2 cloves garlic and some coarse salt in a mortar, and pulverize to a paste. Rub meat with paste and sprinkle with pepper. Set aside 1 hour.
  • Heat 1 tablespoon oil in a heavy saucepan. Add carrots, onions, leeks and remaining garlic. Sauté over low heat until soft but not brown. Stir in thyme and bay leaf. Add wine and vinegar, bring to simmer, transfer to bowl. Set aside to cool to room temperature.
  • Place ribs and wine mixture in a large heavy-duty plastic bag. Seal well, and refrigerate 8 to 24 hours.
  • Preheat oven to 275 degrees. Remove ribs from marinade, scraping off vegetables. Pour marinade with vegetables into saucepan. Add stock and bring to simmer.
  • Pat ribs dry; season with salt and pepper. Heat remaining oil in large skillet, add ribs and quickly brown on all sides. Transfer to roasting pan. Pour heated marinade over ribs, cover with parchment paper and foil, and roast 3 1/2 to 4 hours, until fork-tender. Remove from oven, and let stand 10 minutes.
  • Remove ribs from liquid. Remove bones, and trim all gristle and surface fat, keeping meat in one large slab. (Meat can now be refrigerated up to 3 days before grilling.)
  • Strain liquid and skim off grease. (If ribs won't be grilled immediately, liquid can be refrigerated until fat solidifies to simplify removal.) Boil down strained liquid until reduced to barely 1 cup and slightly thickened. Remove from heat, and whisk in butter bit by bit. Season to taste with salt and pepper, and keep warm.
  • To serve, slice slab of meat in half horizontally with a large knife, and cut each piece into two or three portions. Place meat on grill or in grill pan over high heat, and sear briefly on both sides until heated through, lightly browned and traced with grill marks. Serve drizzled with sauce.

Nutrition Facts : @context http, Calories 1117, UnsaturatedFat 46 grams, Carbohydrate 12 grams, Fat 92 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 39 grams, Sodium 1130 milligrams, Sugar 3 grams, TransFat 0 grams

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From bbc.co.uk


BEEF RIBS IN BBQ SAUCE - SLOW COOKED SHORT RIBS! - RECIPETIN EATS
2020-09-04 Mix Barbecue Sauce ingredients, except water, in a baking pan. Then mix in water. Place ribs in sauce, turning to coat. Arrange meat side down in the sauce, bone side exposed (sauce won't cover completely, that's ok). Cover tightly with foil or lid, bake 3 1/2 hours. Remove from oven, remove foil.
From recipetineats.com


BBQ BRAISED SHORT RIBS RECIPE | BRAISED SHORT RIBS, RIB RECIPES, …
Herb and garlic cream cheese adds wonderful flavour and velvety texture to the sauce. Oozing with gooey mozzarella cheese and rich caramelized onions, this easy Stuffed Meatloaf combines your favorite comfort foods into one amazing dinner. It's topped with even more cheese and a sumptuous red wine meatloaf sauce!
From pinterest.ca


PORK BBQ BRAISED RIBS (SUPER TENDER RECIPE!) - ALYONA’S COOKING
2021-07-27 Pre-heat oven to 350°F. In a heavy dutch oven pot or baking dish, whisk together all sauce ingredients. Set aside. Slice the pork ribs into slices or into two-bone chunks. Toss in the bbq sauce. Cover and bake 1 1/2 hours. Brush the ribs with additional bbq sauce and broil open over high for 10-15 minutes.
From alyonascooking.com


BEEF SHORT RIBS RECIPE | JAMIE OLIVER RECIPES
Preheat the oven to 100ºC/212ºF/gas ¼. Place the ribs in a snug-fitting roasting tray, season with sea salt and black pepper, drizzle with oil, then rub all over. Cover tightly with a double layer of tin foil, then cook for 7 to 8 hours, or until tender. When …
From jamieoliver.com


CLASSIC BRAISED BEEF SHORT RIBS - THESTAYATHOMECHEF.COM
Heat a heavy, oven-safe pot over high heat. Add in olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side, to render fat. Remove from pot and set aside. Add in onion and saute 3 to 5 minutes, until softened. Add in garlic and saute 1 minute more.
From thestayathomechef.com


BARBEQUE STYLE BRAISED SHORT RIBS RECIPE - FOOD NEWS
Back to Barbeque Style Braised Short Ribs recipe. mauigirl. back next When the wood is ignited and producing smoke, place the ribs in the smoker or grill, meat side up, and smoke until ribs reach 180 degrees on an instant read thermometer inserted into the middle of the meat, about 4 to 5 hours. Spray […]
From foodnewsnews.com


BBQ BRAISED SHORT RIBS RECIPES ALL YOU NEED IS FOOD
Remove the baking sheet from the oven and peel back the foil so that the ribs are exposed. Using a basting brush or the back of a spoon, coat the meaty side of the rubs lightly with barbecue sauce. Place the slabs of ribs, meaty side up, on the grill and cook until the barbecue sauce is thickened and lightly browned, 5 to 10 minutes ...
From stevehacks.com


BRAISED SHORT RIBS {EASY SHORT RIB RECIPE!} -DINNER, THEN DESSERT
2019-04-08 Preheat the oven to 325 degrees, season your ribs with salt and pepper and toss with flour. In the dutch oven, add the oil high heat and brown the beef on all sides until dark brown, 4-5 minutes on each side. Lower the heat to medium, add the onions and caramelize them to a nice deep golden brown color, about 3 minutes, then add the bbq sauce ...
From dinnerthendessert.com


RECIPE: KOREAN BBQ STYLE SLOW BRAISED BISON SHORT RIBS
2020-09-27 Preheat the oven to 375 degrees Fahrenheit. In a large Dutch oven or thick-bottomed pot, heat the bison tallow over medium-high heat. Sear the short ribs on all sides, working in batches. Add more bison tallow as necessary. Set the seared short ribs aside on a …
From beckandbulow.com


TANGY SWEET GRILLED BRAISED SHORT RIBS | BBQ GRILLING PIT
Reheat the ribs in the liquid over medium heat for 10 to 15 minutes. Remove the ribs to a platter and tent with foil. Bring the braising liquid to a boil and add the starch slurry, whisking until thickened. Divide the ribs between 4 dinner plates or large – rimmed soup bowls and pour some sauce over each. Garnish with parsley and serve
From bbqgrillingpit.com


BBQ SAUCE BRAISED SHORT RIBS | RECIPE | BOUNDED BY BUNS
Directions: Cut short ribs between the bone until they are a small enough size to fit into a baking dish. Combine brown sugar, ketchup, apple cider vinegar, dijon mustard, worchestershire sauce, paprika, garlic and onion powders in a mixing bowl and whisk to combine. Pour your sauce into a baking dish and nestle your short ribs in the sauce ...
From boundedbybuns.com


BRAISED BARBECUE BEEF SHORT RIBS - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Braised Barbecue Beef Short Ribs are provided here for you to discover and enjoy ... Healthy Menu. Low Carb Shrimp Recipes Healthy Healthy Crab Rangoon Recipe Healthy Fruit Drink Recipe Baked Chicken Tenderloin Recipes Healthy Healthy Breakfast New Orleans Healthy Turkey Casserole Recipes Recipes For Healthy Dog Treats …
From recipeshappy.com


BRAISED SHORT RIBS WITH ANCHO BBQ SAUCE | READY SET EAT
Heat the oven to 325°F. Set a Dutch oven over medium-high heat and heat remaining 1 1/2 tablespoons oil. Sprinkle the meat with about 1/2 teaspoon salt, place in the hot oil and sear all sides to a rich golden brown, about 10 minutes. Pour the sauce into the Dutch oven and add 1 cup of water. Cover and slide into the middle rack of the oven.
From readyseteat.com


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