OVEN-BAKED SHORT RIBS WITH PORTER BEER MOP
Provided by Amy Thielen
Categories main-dish
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the ribs: Preheat the oven to 325 degrees F.
- Trim any gristle from the ribs and cut them into two-rib portions. Rub each piece with the salt, and sprinkle with the pepper and thyme. Arrange the ribs in a large roasting pan, add 1/4 cup water, the dried chiles and ginger, cover tightly and bake until tender when poked with a fork, about 3 hours.
- For the porter beer mop: Meanwhile, in a food processor, combine the serrano chile, onions, ginger and salt, and process until smooth.
- Heat a large saute pan over medium heat and add the butter. Add the onion mixture to the pan and cook, stirring often, until caramelized, a shade darker and fragrant, about 10 minutes. Add the porter, molasses, brown sugar and maple syrup, and cook at a simmer until the mixture thickens but is still saucy, 10 to 15 minutes. Add the cilantro, lime zest and juice and a bit of the pan juices.
- To glaze the ribs, raise the oven temperature to 450 degrees F. (You may also glaze these ribs over a medium-hot grill.)
- Brush the mop on both sizes of the ribs and roast, stopping to reapply the mop, until you've used it all and the ribs are coated with shiny black glaze, about 10 minutes.
BARBECUED BEEF RIBS WITH MOLASSES-BOURBON SAUCE
Provided by John Malik
Categories Bourbon Beef Backyard BBQ Summer Tailgating Grill/Barbecue Molasses Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 23
Steps:
- For marinade and ribs:
- Combine all ingredients except ribs in heavy medium saucepan. Bring to boil. Cool marinade completely. Place ribs in large heavy-duty resealable plastic bag; add marinade. Seal bag; turn to coat ribs. Refrigerate overnight, turning bag occasionally.
- For sauce:
- Heat oil in heavy large saucepan over medium-high heat. Add onion and sauté until golden brown, about 6 minutes. Add vinegar and boil until mixture is reduced to 3/4 cup, about 5 minutes. Remove from heat. Add ketchup, molasses, and 1/4 cup water, then bourbon; stir to blend. Bring sauce to simmer. Stir in salt and white pepper. Simmer 10 minutes to blend flavors. Stir in thyme leaves. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
- Place handful of torn newspaper in bottom of charcoal chimney. Top with 30 charcoal briquettes. Remove top grill rack from barbecue. Place chimney on bottom rack. Light newspaper; let charcoal burn until ash is gray, about 30 minutes.
- Open bottom barbecue vent. Turn out hot charcoal onto 1 side of bottom rack. Using metal spatula, move charcoal to cover approximately 1/3 of rack at 1 side. Fill foil loaf pan halfway with water; place opposite charcoal on bottom rack.
- Return top rack to barbecue. Arrange ribs on top rack above water in loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Insert stem of candy thermometer through top vent, with gauge outside and tip near ribs (thermometer should not touch meat or barbecue rack); leave thermometer in place during cooking. Use top and bottom vents to maintain temperature between 250°F and 300°F, opening vents wider to increase heat and closing to decrease heat. Leave other vents closed. Check temperature every 10 minutes.
- Cook ribs until meat is very tender when pierced with knife, turning ribs occasionally and basting often with sauce the last 10 minutes of cooking, about 3 hours total. Open barbecue only when necessary to turn or baste meat and close quickly to minimize loss of heat and smoke.
- After first 30 minutes of cooking, use technique described earlier to light additional 15 charcoal briquettes in charcoal chimney set atop nonflammable surface. If cooking temperature drops below 250°F, use oven mitts to lift off top rack with ribs and place on heatproof surface. Using tongs, add half of hot gray charcoal from chimney to bottom rack. Replace top rack on barbecue, placing ribs above water in loaf pan. Cover with lid.
- Transfer ribs to plates; brush with more sauce and serve, passing any remaining sauce separately.
SIMPLE BEEF SHORT RIBS
The basics of this recipe came from my mom, and it was passed down to her from her mother and Oma. I changed it a little, and you can too. You can braise in basically any liquid you want. The short ribs come out so delicious and tender, and there is not an overwhelming sauce to overpower them.
Provided by CooperCook
Categories Main Dish Recipes Rib Recipes
Time 2h30m
Yield 4
Number Of Ingredients 10
Steps:
- Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
- Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.
Nutrition Facts : Calories 363.8 calories, Carbohydrate 10 g, Cholesterol 54.2 mg, Fat 27.4 g, Fiber 0.8 g, Protein 13 g, SaturatedFat 11.2 g, Sodium 651.4 mg, Sugar 1.9 g
MOLASSES BRAISED SHORT RIBS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F. Brush bell pepper with grapeseed oil (reserving the rest of the oil) and roast in oven until charred, about 15 minutes. Remove from oven and place in a covered container or a plastic bag to sweat. Allow oven heat to drop to 350 degrees F.
- Season short ribs with salt and pepper. Heat remaining 2 tablespoons of grapeseed oil in a large saute pan with a lid. Sear short ribs on all sides and remove to a utility platter. In the same pan, saute celery, carrots, and onion until the onion turns translucent. Add beef stock, tomato paste, molasses, rosemary, and thyme, and stir to combine. Return short ribs to pan, cover with a lid or foil and braise at 350 degrees F until the meat falls from the bone, about 1 to 1 1/2 hours.
- While the short ribs are braising, peel the roasted bell pepper and cut julienne.
- Remember to use an oven mitt when you remove the pan from the oven.
- Remove rib meat and bones to a utility platter. Strain the pan juices into a bowl and then return them to the pan over medium-high heat. Create a slurry by whisking 2 tablespoons water into a small bowl of the cornstarch. Whisk the slurry into the pan juices and allow the mixture to thicken.
- Arrange rib meat on a platter and spoon sauce over. Garnish with julienned roasted peppers, and sprinkle with parsley leaves.
POMEGRANATE SHORT RIBS
I like drizzling the short rib's pomegranate molasses sauce on top of simple roasted vegetables. It's a bit tangy and a bit sweet, and adds a nice depth of flavor to sweet and savory dishes alike. Pomegranate molasses can be found in Whole Foods, in specialty food stores or online. -Shannon Sarna, South Orange, New Jersey
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Combine the first 5 ingredients; rub over ribs. Refrigerate, covered, at least 2 hours. In a large skillet, heat oil over medium heat. Brown ribs on all sides in batches. Transfer to a 5-qt. slow cooker. Discard drippings, reserving 2 tablespoons. Add onion to drippings; cook and stir over medium-high heat until tender, 8-10 minutes. Add garlic and tomato paste; cook 1 minute longer., Add wine to pan; increase heat to medium-high. Cook 10 minutes until slightly thickened, stirring to loosen browned bits from pan. Transfer to slow cooker. Add stock, molasses and, if desired, soy sauce, making sure ribs are fully submerged in liquid. Cook, covered, on low 6-8 hours, until ribs are tender. Serve ribs with parsley and pomegranate seeds.
Nutrition Facts : Calories 267 calories, Fat 14g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 428mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 19g protein.
RED-COOKED BEEF SHORT RIBS
Traditional red-cooked dishes - they take their name from the mahogany color the sauce imparts to the meat - are simple braises of rice wine, light and dark soy sauces, with some sugar and aromatics. The version Jennifer Hwa Dobbertin and Quealy Watson serve at Best Quality Daughter, their restaurant in San Antonio, turbocharges that formula. Dried chiles and Sichuan peppercorns bring fire and tingle, and star anise and cinnamon provide warmth. There's a whisper of orange, a bite of ginger. Tomato paste and doubanjiang, a fermented chile bean paste, offer depth. Do take the time to use some of the braising liquid to serve as the base for the finishing glaze, thick and glossy as demi-glace. It's worth it.
Provided by Sam Sifton
Categories meat, main course
Time 4h30m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- Heat oven to 300 degrees. Prepare the ribs: Heat oil in a large lidded Dutch oven over medium-high. Working in batches, sear short ribs on all sides until deeply and evenly browned, about 10 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. Add ginger, cinnamon, chiles, orange peel, Sichuan peppercorns, black peppercorns and star anise, and stir to get them coated in the fat. Cook for 2 to 3 minutes, stirring occasionally, until the ginger has started to soften.
- Add the rice wine, soy sauces, sugar and molasses, then the chicken stock, and stir to combine. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them into the braising liquid bone-side up, so the meat is submerged. 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), 3 1/2 to 4 hours.
- Using tongs, remove the ribs from the pot and put them on a warm platter. Wrap tightly with aluminum foil and a couple of dish towels to keep them warm while you make the sauce.
- Prepare the sauce: Strain 3 cups of the braising liquid from the Dutch oven into another pot, discarding remaining braising liquid and solids. Set it over medium-high heat, and add the onions, tomato paste, doubanjiang, soy sauce, rice wine, ginger, garlic and five-spice powder; stir to combine. Bring to a boil, then cook, undisturbed, for 15 minutes, until reduced and thickened.
- Strain the sauce through a colander back into the Dutch oven you used to cook the ribs, and place the pot over medium-high heat. Make a slurry of the cornstarch and 3 tablespoons water, then whisk it into the sauce to thicken, 1 to 2 minutes. You're looking for something thick and glossy, like a demi-glace.
- Unwrap the ribs, daub them liberally with the sauce and serve with Bibb lettuce leaves, Thai basil, cilantro, scallions, cucumbers, rice and the remaining sauce.
SOUTHERN SHORT RIBS
Make and share this Southern Short Ribs recipe from Food.com.
Provided by Barb in WNY
Categories Meat
Time 3h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle salt and pepper on all sides of short ribs and place in a 3-quart dish.
- Heat oven to 275°F.
- In a small pan combine tomato sauce with molasses, vinegar, Worcestershire and onion, bring to a boil and simmer 5 minutes.
- Pour over short ribs, cover and bake 3 to 4 hours or until very tender.
- Spoon off excess fat before serving.
Nutrition Facts : Calories 1372, Fat 123.4, SaturatedFat 53.6, Cholesterol 258.6, Sodium 1356.4, Carbohydrate 12.6, Fiber 1, Sugar 8.3, Protein 49.8
ZESTY BEEF SHORT RIBS
I got this from the Better Homes and Gardens New CookBook, Bridal Edition (several years after I was married!). These are really tasty and easy to make. Served best with a tossed green salad and some corn bread. The sauce can be used for chicken or pork, too.
Provided by Virgaux78
Categories Meat
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- After trimming fat from meat, place in 4 quart Dutch oven or stock pot.
- Add enough water to cover meat.
- Bring water to boiling and then reduce heat to a simmer and cover.
- Simmer until meat is tender, approximately 1 1/2 to 2 hours.
- Drain.
- Combine ketchup, chili sauce, molasses, lemon juice, mustard and red pepper in a separate bowl.
- Toss ribs into sauce and place on unheated rack of a broiler pan.
- Make sure the beef is well coated.
- Broil 5 inches from heat for 10 minutes or until heated through, turning often and brushing with remaining sauce.
- Any remaining sauce can be heated and served with the ribs.
Nutrition Facts : Calories 1410.4, Fat 123.8, SaturatedFat 53.7, Cholesterol 258.6, Sodium 978.7, Carbohydrate 22.4, Fiber 0.4, Sugar 16.8, Protein 49.8
BEEF AND MOLASSES SHORT RIBS RECIPE
Provided by Joelene
Number Of Ingredients 5
Steps:
- Follow manufacturer's directions and heat pressure cooker to high. Season ribs with salt and pepper. Add olive oil to cooker. When hot, add ribs and brown on all sides. Remove ribs from pot and pour off the fat. Place ribs back in pot with beer and molasses. Cover and cook 30 minutes at 15 pounds pressure. Adjust heat to maintain high pressure. After 30 minutes, turn off heat and let the pressure drop naturally. Remove ribs from pot and reduce the sauce until thick enough to coat the back of a spoon. Serve with roasted potatoes and a vegetable, if desired.
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