SHORT RIBS WITH ROOT VEGETABLES
Boneless beef short ribs are seared, and then simmered for hours until they are silky and tender. Brown sugar and apple cider, along with parsnips, carrots, and potatoes, add notes of sweetness add to this Hanukkah favorite.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Place a wire rack over a rimmed baking sheet; set aside. Season beef with salt and pepper. Heat oil in a 9-quart Dutch oven over high heat until hot but not smoking. Working in batches, cook the beef, flipping once, until browned, 2 to 3 minutes per side. Transfer beef to the wire rack. Reduce heat to medium-low.
- Add onions to pot; cook, stirring occasionally, until translucent, about 10 minutes. Raise heat to medium. Add garlic; cook 3 minutes, stirring occasionally. Stir in brown sugar, cider, stock, and 1/2 cup water. Add thyme, rosemary, and parsley. Return beef to pot. Bring to a boil. Remove from heat.
- Cover; transfer to oven. Cook until almost fork tender, about 1 1/2 hours.
- Remove pot from oven. Stir in parsnips, carrots, and potatoes. Return to oven; cook until fork-tender, 1 hour 10 minutes more. Gently transfer beef and vegetables to a baking sheet or a plate.
- Skim fat from cooking liquid. Simmer over medium heat until reduced by about half, about 7 minutes. Return beef and vegetables to pot. Season with salt and pepper; toss gently. Transfer to serving platter. Sprinkle with parsley.
SHORT RIB STEW WITH VEGETABLES AND PORT
Steps:
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. In batches, add the short ribs, sprinkle with salt and pepper, and brown on all sides, about 3 1/2 minutes per side. Remove to a plate and set aside.
- Lower the heat to medium and add the onions, garlic, oregano and thyme; cook until fragrant, 2 to 3 minutes. Add the flour, stirring until completely combined. Add the beef broth and red wine, and return the seared short ribs to the pot. Bring to a simmer, partially cover, and cook until the meat begins to pull apart easily, 2 hours.
- Stir in the carrots, parsnips, potatoes and port wine. Bring back to a simmer and cook, partially covered, until the vegetables are tender and cooked through, about 45 minutes.
- Serve garnished with chopped chives.
SHORT RIB AND VEGETABLE STEW
Provided by Lillian Chou
Categories Mushroom Potato Dinner Date Radish Winter Chill Potluck Simmer Gourmet Dairy Free Peanut Free Tree Nut Free
Yield Makes 8 (main course) servings
Number Of Ingredients 16
Steps:
- Cover short ribs with cold water and soak, chilled, at least 2 hours.
- Drain ribs and transfer to an 8-to 10-quart heavy pot with cold water (8 cups). Simmer ribs, partially covered, skimming any foam, 2 hours. Chill ribs in liquid (covered once cool) until fat solidifies, about 4 hours.
- Meanwhile, soak mushrooms in hot water (4 cups), turning occasionally, until softened, about 1 hour. Squeeze excess liquid from mushrooms and reserve 2 cups soaking liquid; cut off and discard mushroom stems, then halve caps.
- Discard fat from ribs and return to a simmer. Peel potatoes and cut into 1-inch pieces, then add to ribs with radish, carrots, garlic, dates (if using), soy sauce, fish sauce, molasses, red-pepper paste, mushrooms, reserved mushroom-soaking liquid, and water (if necessary) to barely cover meat and vegetables with liquid. Simmer, partially covered, stirring occasionally, 30 minutes.
- Stir in onion and scallions and simmer, covered, stirring occasionally, until meat is very tender and vegetables are tender, 15 to 20 minutes. Skim off any fat, then stir in sesame oil. Stir before serving and serve additional red-pepper paste on the side.
SHERRY BRAISED BEEF SHORT RIBS
Beef short ribs are pretty much foolproof, and as long as two things happen, you are in for some very fine eats. First, the beef must be really well browned - I'm talking deep, dark, crusty, and caramelized. The other key step is easier. To paraphrase an expression, 'stick a fork in them, they're done.' Just braise them until they're fork-tender. After browning properly, the only way to mess these up is to undercook them, so don't.
Provided by Chef John
Categories Main Dish Recipes Rib Recipes
Time 2h55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer crisped bacon with a slotted spoon to a Dutch oven. Retain bacon drippings in the skillet.
- Generously season short ribs with salt and pepper.
- Heat bacon drippings in the same skillet over high heat. Cook short ribs in hot bacon fat until browned and caramelized on all sides, 3 to 5 minutes per side. Transfer ribs to the Dutch oven, reserving drippings in the skillet. Add thyme and bay leaf to the ribs mixture.
- Reduce heat under the same skillet to medium. Cook and stir onion in the skillet until soft and golden, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
- Whisk flour into onion mixture and stir until the mixture becomes paste-like and light golden brown, 1 to 3 minutes.
- Pour sherry into onion mixture; cook until thick and hot, about 2 minutes. Pour onion-sherry mixture into Dutch oven; add beef broth and salt to taste. Bring ribs mixture to a simmer and cover the Dutch oven with a lid.
- Transfer Dutch oven to the preheated oven and cook until short ribs are fork tender, about 2 hours. Remove ribs to a serving dish, reserving sauce in the pot.
- Set Dutch oven high heat and boil sauce until reduced and slightly thickened, about 10 minutes. Spoon reduced sauce over ribs.
Nutrition Facts : Calories 490.2 calories, Carbohydrate 9.3 g, Cholesterol 86.5 mg, Fat 38.6 g, Fiber 0.6 g, Protein 22.4 g, SaturatedFat 16.2 g, Sodium 738.7 mg, Sugar 1.4 g
BRAISED BEEF RIBS WITH VEGETABLES
Provided by David Latt
Categories dinner, main course
Time 3h
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a Dutch oven or high-sided frying pan, heat 1 tablespoon of the olive oil and season with sea salt and freshly ground black pepper. Brown the ribs on all sides, then remove, and discard the fat.
- Put 1 tablespoon of olive oil in the pan and brown 1 onion and 2 garlic cloves. Deglaze the pan with the water, add back the ribs, cover, and put into a 400 degree oven for 1 hour. Remove the pan, turn over the ribs, and put back in the oven for another hour.
- Check the ribs. The meat should be tender and almost falling off the bone. If you're using short ribs, you may need to increase the cooking time another hour and you may have to add another cup of liquid.
- Put the ribs into one container. Strain out the onions and garlic and discard. Put the braising liquid into a second container and refrigerate.
- The next day, peel the thick layer of fat off the braising liquid and discard. In the same pan you used the day before, heat the olive oil and butter. Brown the potatoes, mushrooms, and the rest of the onions, add the ribs and the braising liquid. Cover and simmer for 15 minutes. Add the carrots, celery, broccoli, parsley, the rest of the garlic, and Brussels sprouts. Cover and simmer another 15 minutes.
- Serve the ribs in bowls with plenty of vegetables, the braising liquid, and a fresh baguette.
SMOTHERED BEEF SHORT RIBS
Here's a great stove top recipe for cooking beef short ribs. They are cooked in beef stock with mixed vegetables. This dish is great served over mashed potatoes.
Provided by Michele O'Sullivan
Categories Main Dish Recipes Rib Recipes
Time 2h20m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium high heat. Season the ribs with salt and pepper to taste and dredge them in flour. Fry the ribs in the oil in small batches, adding oil as needed, to sear the meat. This should take 2 to 3 minutes per batch. Set ribs aside.
- In the same pot, add the onions and saute for 2 minutes. Add the celery and carrots and saute for 1 more minute. Season with salt and pepper to taste, and then stir in the garlic, bay leaves and thyme and cook for 1 more minute.
- Deglaze the pot with the red wine, scraping up all the bits on the bottom. Add the stock, bring to a boil, reduce heat to low and simmer. Add the ribs and continue to simmer for 2 hours, until the sauce thickens. Stir in the parsley and serve.
Nutrition Facts : Calories 1504.6 calories, Carbohydrate 26.3 g, Cholesterol 229.8 mg, Fat 128.7 g, Fiber 2.8 g, Protein 50.6 g, SaturatedFat 50.6 g, Sodium 1237.5 mg, Sugar 3.9 g
BRAISED BEEF SHORT RIBS WITH ROOT VEGETABLE RAGOûT
Steps:
- Slice enough onion and chop enough carrot to measure 1/4 cup each. In a 1 1/2- to 2-quart saucepan cook onions and carrots in 1 tablespoon oil over moderate heat 2 to 3 minutes, or until softened but not browned. Add wine, thyme, bay leaf, and pepper and simmer 3 minutes. Transfer mixture to a bowl and cool. In a heavy-duty sealable plastic bag combine ribs and wine mixture. Marinate ribs, chilled, turning them occasionally, at least 8 hours and up to 1 day.
- Preheat oven to 300°F.
- Remove ribs from marinade and pat dry. Pour marinade through a sieve into a small saucepan and discard solids. Bring marinade to a boil, skimming froth, and remove pan from heat.
- Season ribs well with salt and pepper and lightly dust with flour. In a heavy ovenproof skillet or flameproof casserole large enough to hold ribs in one layer heat remaining 1/4 cup oil over moderately high heat until it just begins to give off a faint white smoke. Brown ribs, turning them occasionally, and transfer to a plate. Pour off oil from skillet or casserole and add ribs and stock
- . Pour marinade through a fine sieve into skillet or casserole and bring liquid to a simmer. Cover skillet or casserole with foil or a lid and braise ribs in middle of oven (add water after 3‚ hours if most of braising liquid is evaporated) 4 hours, or until meat gives no resistance when pierced with a fork. Pour braising liquid through a sieve into a bowl and skim fat.
- Serve short ribs with braising liquid and vegetable ragout.
OVEN BAKED SHORT RIBS WITH GARDEN VEGETABLES
This recipe is from Even more recipes from the back of boxes, bottles, cans and jars by Ceil Dyer. She always thought it was her mother's original recipe but it was from a Kingsford corn starch box.
Provided by mandabears
Categories One Dish Meal
Time 2h49m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Trim excess fat from meat.
- Place meat in 13x9x2-inch pan.
- Sprinkle with salt and pepper.
- Bake uncovered for 2 hours.
- Drain fat.
- Add carrots, potatoes, green beans and onions.
- Mix beef broth, mustard and horseradish.
- Pour over meat and potatoes.
- Cover pan with foil.
- Bake 1-1 1/2 hours or until meat is tender.
- Arrange meat and vegetables on serving platter and keep warm.
- Strain broth.
- Remove fat.
- Add water if necessary to make 2 cups.
- Pour in saucepan.
- Mix cornstarch and 1/4 cup water.
- Stir into saucepan.
- Bring to boil and boil for 1 minute.
- Serve gravy with meat and vegetables.
Nutrition Facts : Calories 1539.5, Fat 124.9, SaturatedFat 53.7, Cholesterol 259.5, Sodium 1646.4, Carbohydrate 46.6, Fiber 9, Sugar 10.5, Protein 56.8
BRAISED SHORT RIBS WITH ROOT VEGETABLES
A complete meal in one pot. Although it looks complicated, it is quite simple. Meat and vegetables are tender and delicious. Serve with salad and hearty bread.
Provided by KelBel
Categories One Dish Meal
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Season ribs with rosemary. salt and pepper by rubbing them into the meat of the ribs. Lightly coat each side of ribs with flour, shaking off any excess.
- Heat olive oil in a large deep ovenproof skillet or dutch oven over medium heat. Add the ribs and cook about 2 minutes on all sides. Transfer the ribs to a plate.
- Add shallots, carrots, and parsnips to the same skillet and cook about 5 minutes until tender and brown.
- With the vegetables still in the pan, deglaze the skillet by adding the port and cooking over medium high heat 10 to 12 minutes until the liquid is reduced by half.
- Add the broth and tomato paste and stir to mix thoroughly. Remove from heat.
- Return the ribs to the skillet, cover and cook in the oven for 2 1/2 hours, until the meat is fork tender and falling off the bone. Turn ribs several times during the cooking process.
- Transfer the ribs and vegetables to a plate. Place the skillet over medium high heat and boil to reduce the liquid by about two thirds. The liquid will become thick.
- Spoon liquid over meat and vegetables.
Nutrition Facts : Calories 1128.1, Fat 89.3, SaturatedFat 36.8, Cholesterol 172.4, Sodium 492.3, Carbohydrate 21.1, Fiber 1.1, Sugar 8.6, Protein 35
More about "beef short ribs with vegetables recipes"
BEEF SHORT RIBS WITH VEGETABLES - FAMILY AROUND THE …
From familyaroundthetable.com
4.7/5 (7)Category DinnerCuisine AmericanTotal Time 5 hrs 35 mins
BRAISED BEEF SHORT RIBS IN RED WINE SAUCE | RECIPETIN …
From recipetineats.com
BRAISED SHORT RIBS OF BEEF WITH VEGETABLES | COFFEE …
From coffeewithus3.com
16 RECIPES FOR SUPER TENDER BEEF SHORT RIBS | TASTE OF …
From tasteofhome.com
BRAISED SHORT RIBS WITH RED WINE SAUCE - SOUTHERN …
From southernfoodandfun.com
THE BEST RECIPES FOR BEEF SHORT RIBS
From thespruceeats.com
GRASSFED BEEF SHORT RIBS WITH ROASTED VEGETABLES
From amandalove.com
RECIPE OF BEEF SHORT RIBS - DR. AXE
From draxe.com
SLOW COOKER RECIPE FOR BEEF SHORT RIBS WITH VEGETABLES
From thespruceeats.com
4/5 (34)Total Time 9 hrs 10 minsCategory Dinner, EntreeCalories 1131 per serving
BONELESS BEEF SHORT RIBS & ROOT VEGETABLES
From shewearsmanyhats.com
SHORT RIBS WITH VEGETABLES - CLASSIC-RECIPES
From classic-recipes.com
SLOW COOKER RECIPE FOR BEEF SHORT RIBS WITH VEGETABLES
From foodnewsnews.com
KOREAN-STYLE BEEF SHORT RIBS WITH PICKLED VEGETABLES
From mnbeef.org
BRAISED BEEF SHORT RIBS WITH VEGETABLES RECIPE - COOKEATSHARE
From cookeatshare.com
BRAISED SHORT RIBS WITH ROOT VEGETABLE MASH RECIPE
From foodandwine.com
BEEF SHORT RIBS WITH VEGETABLES | RECIPE | BEEF SHORT RIBS, SHORT …
From pinterest.com
13 SIDE DISHES FOR SHORT RIBS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
BARBECUE BEEF SHORT RIBS WITH VEGETABLES RECIPE - COOKEATSHARE
From cookeatshare.com
GRILLED BEEF RIBS WITH CHARRED VEGETABLES | SAVEUR
From saveur.com
ROASTED BEEF SHORT RIBS WITH ROASTED ROOT VEGETABLES RECIPE
From wineriesi.org
SLOW COOKER BEEF SHORT RIBS AND VEGETABLES - ORGANIZE YOURSELF …
From organizeyourselfskinny.com
WILSON FARM RECIPES : BRAISED SHORT-RIBS WITH ROASTED VEGETABLES
From wilsonfarm.com
BRAISED SHORT RIBS AND VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
BEST BEEF SHORT RIBS RECIPE
From bestbeefrecipes.com
KOREAN-STYLE BEEF SHORT RIBS WITH PICKLED VEGETABLES
From beefitswhatsfordinner.com
BRAISED BEEF SHORT RIBS WITH VEGETABLES RECIPE
From recipeland.com
SHORT RIBS VEGETABLE BEEF SOUP | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
HOW TO COOK BEEF SHORT RIBS - THE PERFECT CLASSIC RECIPE
From sevensons.net
BEEF SHORT RIBS - COOKING WITH CHEF BRYAN
From cookingwithchefbryan.com
RECIPE: KOREAN STYLE BEEF SHORT RIBS WITH PICKLED VEGETABLES
From nmbeef.com
BEEF SHORT RIBS RECIPE WITH ROOT VEGETABLE PUREE - NEIGHBORFOOD
From neighborfoodblog.com
KOREAN-STYLE BEEF SHORT RIBS WITH PICKLED VEGETABLES
From wabeef.org
RECIPE DETAIL PAGE | LCBO
From lcbo.com
HOW TO COOK BEEF SHORT RIBS ON THE STOVE? - BUTTERYPAN
From butterypan.com
ROASTED BEEF SHORT RIBS WITH ROASTED ROOT VEGETABLES RECIPE
From baldaccivineyards.com
SLOW-COOKER SHORT RIBS WITH ROOT VEGETABLES
From goodhousekeeping.com
SHORT RIBS VEGETABLE STEW | SHORT RIBS STEW | SHORT RIBS STEW RECIPE
From allyskitchen.com
KOREAN-STYLE BEEF SHORT RIBS WITH PICKLED VEGETABLES
From nybeef.org
SHORT RIBS WITH MUSHROOMS AND SPRING VEGETABLES RECIPE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love