BARBEQUE STYLE BRAISED SHORT RIBS
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
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
BISTRO-STYLE SHORT RIBS
Based on a Tyler's Ultimate recipe, I streamlined some of this and it's a wonderful comfort food dinner. It can also be made in the crock pot, just use a bit less liquid, or be sure to boil down the sauce at the end. This is best made the day before because you can then refrigerate it, remove the fat, and the flavors have had a chance to meld. Really good with garlic mashed potatoes or thick noodles.
Provided by DeeCooks
Categories Meat
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat a large dutch oven.
- Season the short ribs with salt and pepper, brown on all sides in a tbsp of the olive oil. Set aside.
- Place the onion, garlic, celery, carrot, and tomato into a food processor and blend to a smooth pulp.
- Add the vegetable pulp and thyme, and cook for about 10 minutes. Pour in the red wine and stock and bring it to a boil. Place the ribs into mix; the liquid should almost cover the meat. Place the lid loosely on top, reduce heat to a simmer, and cook until the meat is very tender, approximately 2 1/2 to 3 hours. Check occasionally to make sure it's not drying out.
- OPTIONAL: When the ribs are about finished, strain the liquid, pushing down to press solids through. Discard dry remaining pulp. Reduce liquid and serve with ribs. (I only do this for company :) the solids don't bother us.) You can thicken it with flour or cornstarch if desired.
Nutrition Facts : Calories 1981.8, Fat 175, SaturatedFat 73.1, Cholesterol 344.7, Sodium 668.7, Carbohydrate 13.4, Fiber 2.5, Sugar 5, Protein 68.5
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- Season the short ribs with salt and pepper, drizzle with a little extra-virgin olive oil, and brown on all sides.
- Place the onion, garlic, celery, carrot, and tomato into a food processor and blend until you reach a consistent, smooth pulp.
- Take a large Dutch oven and place over medium-high heat. Add a 3-count of extra-virgin olive oil and add the thyme to infuse the oil. Next add the vegetable pulp, season with salt and pepper, to taste, and cook for about 10 minutes. Pour in the red wine and stock and bring it to a boil. Using tongs take the ribs and nestle them into the braising mix; the liquid should just about cover the meat. Place the lid loosely on top, reduce heat to a simmer and cook until the meat is very tender, approximately 2 1/2 to 3 hours.
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