BEEF SHORT RIBS & MUSHROOM PASTA
Simmer beef short ribs until fork-tender and serve with sautéed mushrooms over pasta to make this tasty dish for a crowd.
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat 2 Tbsp. dressing in Dutch oven or large deep skillet on medium-high heat. Add mushrooms and onions; cook and stir 4 min. Reduce heat to medium; cook 6 min. or until onions are tender, stirring occasionally. Remove vegetables from pan with slotted spoon.
- Coat ribs with combined flour and Dry Rub. Heat remaining dressing in same pan on medium-high heat. Add ribs; cook 4 to 5 min. or until evenly browned, turning occasionally.
- Return vegetable mixture to pan along with the garlic and 2 tsp. thyme; cook and stir 1 min. Stir in broth; cover. Simmer on medium-low heat 2 hours or until ribs are tender. About 15 min. before ribs are done, cook pasta as directed on package, omitting salt.
- Remove ribs from pan with slotted spoon. Remove meat from bones; shred with 2 forks. Return meat to pan; stir to evenly coat.
- Drain pasta. Serve topped with meat mixture and remaining thyme.
Nutrition Facts : Calories 610, Fat 30 g, SaturatedFat 12 g, TransFat 2 g, Cholesterol 145 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 53 g
BEEF SHORT RIBS WITH MUSHROOMS
Make and share this Beef Short Ribs With Mushrooms recipe from Food.com.
Provided by JackieOhNo
Categories Meat
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Combine the flour, slat, and pepper and dredge the short ribs. Heat half the olive oil in a Dutch oven over medium-high heat, then sear the beef on all sides until golden brown, 3 to 4 minutes per side. Remove the beef and set aside.
- Add the onion and garlic and cook until brown and fragrant, about 2 minutes more.
- Add the stock, scraping up any bits stuck to the pan. Return the beef to the pot. Bring to a boil. Cover pot and transfer to the oven. Cook until the beef is fork-tender, 2-1/2 to 3 hours.
- In the last 15 minutes of cooking, heat the remaining oil in a heavy skillet over medium heat. Add the mushroons and cook until golden, 6 to 8 minutes. Toss with the parsley and season with salt and pepper.
- Remove the ribs to serving dishes, place the pot over high heat, and reduce the cooking liquid until slightly thickened. Serve with the mushrooms and cooking liquid.
Nutrition Facts : Calories 1740.8, Fat 158.1, SaturatedFat 64.6, Cholesterol 301.6, Sodium 1231.1, Carbohydrate 14.2, Fiber 2.2, Sugar 3.9, Protein 63.5
SHORT RIB RAVIOLI AND CREAMY MUSHROOM SAUCE
Chuck Hughes' short rib ravioli with creamy mushroom sauce are so rich that your taste buds will scream with pleasure.
Provided by Chuck Hughes
Time 14h15m
Yield s: 6 servings
Number Of Ingredients 32
Steps:
- For the short ribs: Marinate the short ribs with wine, shallot, garlic and herbs overnight.
- Preheat the oven at 350 degrees F.
- Remove the ribs and keep the marinade for later. Sear the short ribs in a heavy saucepan on medium high or until golden brown on all sides and remove. Add the carrot, leek, celery in the saucepan and caramelize on high heat, then deglaze with the reserved marinade. Bring to a boil and add the short ribs again, veal stock, ketchup, and honey. Season with salt and pepper.
- Cover and place in the oven for 3 hours or until the meat falls off the bone. Remove from oven, strain liquid and skim the fat. On medium heat, reduce the braising liquid by half, about 30 minutes. Keep aside for the creamy mushroom sauce.
- For the filling: Rehydrate the dried mushrooms in hot water for about 15 minutes and keep the liquid for the sauce.
- Place the onions in a saute pan and cook on low heat for about 30 minutes, until golden brown and caramelized, stirring on a regular basis.
- In another pan, saute the rehydrated mushrooms in olive oil and season with salt and pepper. Add the shredded short rib meat and caramelized onions. Season with salt and pepper. Keep aside.
- For the pasta dough: Place the flour on a table in a mound and make a well in the center. Put the eggs and salt into the well.
- Whisk the eggs together with a fork, and gently incorporate the flour into the egg mixture a little at a time. Using your hands, bring the mixture together to form a ball.
- Knead the pasta dough, about 5 minutes. Put the dough in a bowl with olive oil. Cover with plastic wrap and let rest for 15 minutes until ready to roll your fresh pasta.
- The pasta can be used right away or will keep in the refrigerator for up to a week.
- Cut the pasta dough into 4 equal sections. Flatten one of the dough balls with the palm of your hand until it's about 1/2-inch thick and no wider than the slot of the pasta machine. If you don't have a pasta machine, a rolling pin will work fine but make sure to roll the dough thin enough.
- Adjust the slot of the pasta machine to its widest setting (usually number 7). Turn the handle while feeding the dough through the slot. Gently hold the flattened dough as it comes out of the pasta machine, but don't pull on it. After the dough has completely passed through the pasta machine, turn the slot down to the next smallest setting and pass the dough through the slot.
- As you make the slot smaller, your sheet of dough will become longer. Try to gently hold the dough as it exits the pasta machine so it doesn't tear. Continue passing the dough through the machine until it's about a 1/16-inch thick or number 2 on the pasta machine.
- For the ravioli: Using 2 spoons, place about 1 tablespoon of filling into each pocket. Leave 2-inches in between each of them.
- Brush the edges of the pasta with water. This will help the ravioli to seal tightly when boiled. Place another sheet of pasta over the ravioli filling. Press out any air to form a seal around each ravioli. Using a cookie cutter to cut desired shape.
- Place the raviolis in a single layer on a parchment-lined baking sheet to prevent from sticking. At this point, if you want to freeze the ravioli for later, place the entire baking sheet into the freezer. Once the ravioli have frozen, you can remove the pasta and place them in resealable bags.
- For the sauce: In a pan on medium heat, saute the shallots and fresh mushrooms in olive oil and butter until golden brown. Season with salt and pepper. Add reserved short rib braising liquid and water from the rehydrated mushrooms. Continue cooking until quantity is reduced by half, about 15 minutes. Add the cream and let simmer until thickened, about 10 minutes.
- For serving: Cook the ravioli in salted boiling water for 2 to 3 minutes or until the ravioli floats. Serve 3 to 4 raviolis per person, add the mushroom sauce and garnish with grated Parmesan cheese and chopped chives.
SHORT RIB RAGU WITH PAPPARDELLE AND PECORINO ROMANO
Steps:
- Heat oven to 325 degrees F.
- Place a 5-quart casserole or Dutch oven over medium heat. Add oil, and heat until it is almost smoking. Season short ribs generously with salt and pepper. Working in batches if necessary, add short ribs to the hot oil. Cook ribs until browned on both sides. Remove ribs from casserole, and transfer to a large bowl. Set aside.
- Meanwhile, prepare bouquet garni: Place bay leaf, rosemary, thyme, and parsley in the center of a square of cheesecloth. Bring edges together, and tie with kitchen string. Set bouquet garni aside.
- Add carrots, celery, onion, and shallots to oil in the casserole, and cook over medium heat, stirring occasionally, until vegetables are softened and golden, about 10 minutes.
- Add flour and tomato paste to the casserole, and stir to combine. Add ruby port; stir with wooden spoon until all browned bits have been scraped from the pan and the bottom of the casserole is clean. Add red wine, and simmer until the liquid is reduced by half. Add garlic, beef stock, and the reserved bouquet garni.
- Return browned ribs to the casserole. Bring the liquid to a simmer over medium-high heat. Cover the casserole, and place it in the oven. Cook until ribs are very tender, about 3 hours.
- Remove the cooked ribs from the casserole. Set the casserole on the stove top over medium heat, and simmer to thicken sauce just slightly. As soon as the short ribs are cool enough to handle, remove the meat from the bones, and shred into small pieces. Degrease the sauce and discard the bouquet garni. Return shredded meat to casserole, and simmer to reduce sauce by about half.
- Fill a large pot with water and add a few tablespoons of salt. Set over high heat, and bring to a boil. Salt well, and stir in pasta. Cook until pasta is al dente. Drain pasta, and serve with short-rib ragu, sprinkle with the parsley. Serve with freshly grated Percorino Romano.
SHORT RIBS BRAISED WITH MUSHROOMS AND TOMATOES
The short ribs are slowly braised with easy-to-find dried porcini mushrooms (for real, ask someone at the fancy grocery store and they'll find them for you!) until they turn into a triumph of fork-tender goodness. I love these short ribs over mashed potatoes, but the rich tomato and mushroom gravy is fantastic over soft polenta as well. I really hope you give this cool weather wonder a try.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes
Time 3h
Yield 8
Number Of Ingredients 13
Steps:
- Combine mushrooms and water in a bowl; soak until mushrooms are rehydrated, about 30 minutes. Drain mushrooms and reserve liquid; dice mushrooms.
- Preheat oven to 325 degrees F (165 degrees C).
- Season short ribs all over with salt and black pepper.
- Heat vegetable oil in a skillet over medium-high heat. Cook short ribs in hot oil until browned on all sides, 7 to 12 minutes. Transfer ribs to a Dutch oven.
- Return skillet to heat and saute onion with a pinch of salt in hot pan until softened, about 3 minutes. Add garlic and saute until fragrant, about 1 minute more. Stir mushrooms into onion mixture.
- Pour reserved mushroom liquid into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir beef broth, tomato sauce, rosemary, 1/2 teaspoon salt, cayenne pepper, and bay leaf into onion mixture.
- Pour tomato mixture over short ribs into Dutch oven and cover Dutch oven with a lid.
- Cook short ribs in the preheated oven until short ribs are fork-tender, about 2 hours.
Nutrition Facts : Calories 362.4 calories, Carbohydrate 6.3 g, Cholesterol 58.3 mg, Fat 29.9 g, Fiber 1.7 g, Protein 16.5 g, SaturatedFat 11.6 g, Sodium 556.9 mg, Sugar 1.9 g
BEEF SHORT RIBS PASTA SAUCE
A tubular type pasta is best served with this such as Rigatoni or Penne but also goes well with polenta. Enjoy!
Provided by Terese
Categories Penne
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F. In a heavy oven proof pan, heat the olive oil and brown the ribs well on all sides. Remove the ribs and drain off all but a couple of teaspoons of fat.
- Add the onion, celery, carrot, mushrooms and garlic and cook until onion becomes translucent.
- Add the wine and cook over hight heat until it is reduced by more than half.
- Add the Italian seasoning, salt, pepper, red pepper flakes and tomatoes. Mix well and add the ribs back into the pan.
- Cover and cook for 2 1/2 hours. Remove the ribs to a cutting board and cut the meat away from the bone and connective tissue. Chop the meat finely and return it to the pan. Add the fresh parsley and mix well.
- Cook your pasta of choice until cooked. Drain and add a couple of scoops of warm sauce to the pasta and stir.
- Serve the pasta with sauce on top and some parmesan cheese on top.
Nutrition Facts : Calories 164.9, Fat 7.3, SaturatedFat 1, Sodium 49.7, Carbohydrate 13.2, Fiber 3.2, Sugar 6.2, Protein 3
HEARTY SHORT RIBS
"The whole family will love these ribs!" The meat is so tender, it will simply fall off the bone, and the gravy is perfect with either mashed potatoes or rice. -Helena Ivy of St. Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place onion in a 5-qt. slow cooker; top with ribs. Combine the mushrooms, soup, 1/2 cup water, gravy mix, garlic and thyme; pour over ribs. Cover and cook on low for 6 to 6-1/2 hours or until meat is tender. , Remove meat to serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. , Combine cornstarch and cold water until smooth. Gradually stir into pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with meat and mashed potatoes.
Nutrition Facts : Calories 317 calories, Fat 18g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 769mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.
MISSISSIPPI BEEF SHORT RIBS
Recently the internet went wild for a delicious Mississippi pot roast wherein beef is braised in a slow cooker with butter, pepperoncini, and packets of powdered au jus gravy and ranch dressing. Guessing that the MSG from the latter two ingredients explained all the rage, I decided to mimic the flavors using from-scratch seasonings and boneless short ribs. It came out really well, especially when served over mashed potatoes with a garnish of parsley.
Provided by Chef John
Categories Main Dish Recipes Rib Recipes
Time 3h5m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Season short ribs with salt, pepper, and cayenne. Heat oil in a pan over high heat. Add short ribs and sear until well browned, 3 to 5 minutes per side. Transfer beef to a baking dish.
- Reduce heat to medium-high and add onion and mushrooms to the pan. Season with salt. Saute until mushrooms are golden brown, about 5 minutes.
- Meanwhile, combine kosher salt, garlic powder, onion powder, pepper, dill, rosemary, thyme, and Parmesan cheese in a small bowl. Sprinkle seasoning mixture evenly over the beef.
- Sprinkle flour over the onion and mushrooms. Stir to coat and cook for 2 minutes. Pour in chicken broth, soy sauce, and Worcestershire sauce. Stir and bring to a boil; remove from heat. Pour mixture over the beef and cover with pepperoncini. Place butter on top. Cover baking dish with foil.
- Bake in the preheated oven until meat is fork-tender and falls apart easily, about 2 1/2 hours.
- Spoon sauce from the bottom of the pan onto the beef to serve. Skim off excess fat as desired.
Nutrition Facts : Calories 385.7 calories, Carbohydrate 4.5 g, Cholesterol 75.1 mg, Fat 34.1 g, Fiber 0.8 g, Protein 14.9 g, SaturatedFat 15.2 g, Sodium 968.2 mg, Sugar 1.2 g
SLOW-COOKER SHORT RIB RAGU OVER PAPPARDELLE
An irresistible sauce gives this beef another dimension of flavor. Nearly any starchy side, such as potatoes or polenta, will work in place of the pasta. Short ribs are my crowd-pleaser weekend meal for all occasions. -Missy Raho, Morristown, New Jersey
Provided by Taste of Home
Categories Dinner
Time 7h30m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-quart slow cooker. Add mushrooms, onion, carrots and bay leaves. , In the same skillet, add tomato paste, wine, garlic and seasonings. Cook and stir over medium heat until fragrant and slightly darkened, 2-4 minutes. Stir in diced tomatoes until blended. Transfer mixture to slow cooker; cover. Cook on low until beef is tender, 7-9 hours. Discard bay leaves., Cook pasta according to package directions for al dente. Serve ragu over pasta. If desired, serve with Parmesan cheese.
Nutrition Facts : Calories 302 calories, Fat 8g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 328mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.
SHORT RIB RAGù RECIPE BY TASTY
Here's what you need: bone-in beef short rib, kosher salt, freshly ground black pepper, olive oil, yellow onion, carrot, garlic, tomato paste, port or red wine, crushed tomato, beef stock, dijon mustard, bay leaves, fresh thyme, water, pappardelle pasta, fresh parsley, grated parmesan cheese
Provided by Claire Nolan
Categories Dinner
Yield 6 servings
Number Of Ingredients 18
Steps:
- Pat the short ribs with paper towels to remove any excess moisture, then season generously with 2 teaspoons kosher salt and 2 teaspoons pepper.
- Add the olive oil to a Dutch oven or large, heavy-bottomed pot and heat over high heat until shimmering. Add half the short ribs and sear on each side until deep brown, about 7 minutes total. Remove from the pan and set aside. Repeat with the remaining short ribs.
- Discard all but 1 tablespoon of rendered fat from the pot. Add the onion, carrot, garlic, 1 teaspoon of salt, and 1 teaspoon of pepper. Sauté over medium heat until the vegetables are softened, about 5 minutes.
- Add the tomato paste and sauté for a few more minutes, until darkened and thickened.
- Pour in the wine and use a wooden spoon to scrape any browned bits, or fond, from the bottom and sides of the pan. Reduce the liquid by half, about 15 minutes.
- Add the crushed tomatoes, beef stock, mustard, bay leaves, and thyme to the pot. Stir to combine.
- Add the short ribs, making sure the meat is submerged. Bring to a boil, then reduce the heat to low and cover. Simmer for about 2 hours, stirring occasionally. Add up to 1 cup (240 ml) of water as needed if the sauce gets too thick. Skim excess fat off the top as needed. The short ribs are done when the meat pulls apart easily.
- Discard any bones that the meat has fallen off of, as well as the bay leaves and thyme stems. Transfer the short ribs to a cutting board. Pull out any remaining bones and discard. Using two forks, shred the meat, then return to the pot.
- Add salt and pepper to taste. Simmer for 15 minutes over low heat.
- Cook the pasta according to the package instructions. Plate the pasta in shallow bowls and ladle a scoop of ragù on top. Garnish with finely chopped parsley and freshly grated Parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 1022 calories, Carbohydrate 147 grams, Fat 21 grams, Fiber 9 grams, Protein 51 grams, Sugar 14 grams
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