Bistro Style Short Ribslarry Burke Recipes

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BISTRO-STYLE SHORT RIBS



Bistro-Style Short Ribs image

Provided by Tyler Florence

Categories     main-dish

Time 3h20m

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
4 pounds short ribs, in 1 long piece or at least in pairs
Kosher salt and freshly ground black pepper
1 medium onion, chopped
2 carrots, chopped
1 large tomato, quartered
3 ribs celery
1/2 head garlic, peeled
1/4 bunch fresh thyme
1 1/2 cups dry red wine
2 cups low-sodium, organic beef stock
4 tablespoons chopped flat-leaf parsley

Steps:

  • Preheat a cast iron grill or outdoor grill.
  • 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.
  • When the ribs are about finished, remove about 1 to 2 cups of liquid and strain into a small saucepan over medium-high heat. Heat the sauce until slightly reduced and thickened, about 5 minutes.

SOUTHERN ITALIAN-STYLE SHORT RIBS



Southern Italian-Style Short Ribs image

Provided by Rachael Ray : Food Network

Time 3h15m

Yield 4 servings, plus reserved ribs for another meal

Number Of Ingredients 16

10 bone-in beef short ribs, trimmed of excess fat
Salt and freshly ground pepper
2 tablespoons EVOO, plus more for drizzling
3 to 4 anchovy fillets
4 cloves garlic, sliced
2 bay leaves
2 onions, cut into wedges with root end attached
1 large or 2 medium bulbs fennel, cut into wedges, plus 1/2 cup fennel fronds
1/4 cup tomato paste
Scant palmful chopped golden raisins
Pinch ground cloves
1 bottle Nero d'Avola or other spicy red wine
1/2 cup fresh flat-leaf parsley leaves, coarsely chopped
Orange or lemon zest (or both), for garnish
Shaved pecorino cheese, for garnish
Ciabatta bread, for serving

Steps:

  • Preheat the oven to 500 degrees F.
  • Bring the short ribs to room temperature. Pat the ribs dry, then sprinkle liberally with salt and pepper and drizzle with EVOO. Arrange the ribs on a broiler pan and roast until well browned, 12 to 15 minutes.
  • Meanwhile, heat 2 tablespoons EVOO in a large Dutch oven over medium-high heat. Add the anchovies and stir to melt them into the oil. Add the garlic, bay leaves, onions, and fennel bulb, and season with pepper. Stir for a few minutes to develop some color on the bottom of the pan, then add the tomato paste, raisins and cloves. Stir for a minute or 2 more, then add the wine and cook until reduced by half, about 10 minutes.
  • Reduce the oven temperature to 350 degrees F. Add the short ribs to the Dutch oven and stir to coat with the sauce. Cover and roast in the oven until the ribs are very tender, 2 1/2 to 2 3/4 hours. Remove the ribs to a platter and cover with foil. Reduce the sauce 10 to 15 minutes more.
  • Reserve 4 short ribs for another meal. Add the remaining ribs (on or off the bone) to the sauce. Divide among serving dishes and top with the parsley, fennel fronds, a sprinkle of zest and some pecorino. Serve with the bread for mopping up the sauce.

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

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

BISTRO-STYLE SHORT RIBS



Bistro-Style Short Ribs image

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

3 -4 tablespoons extra virgin olive oil
4 lbs beef short ribs
kosher salt & freshly ground black pepper
1 medium onion, chopped
2 carrots, chopped
1 large tomatoes, quartered
3 celery ribs, chopped
1/2 head garlic, peeled
1/4 bunch fresh thyme, leaves only
1 1/2 cups dry red wine
2 cups beef stock
4 tablespoons chopped flat leaf parsley

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

ITALIAN STYLE SHORT RIBS



Italian Style Short Ribs image

I like to serve this easy dish with steamed broccoli and rice prepared with some of the remaining pan juices.

Provided by Kimber

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 4

Number Of Ingredients 9

1 tablespoon butter
3 slices bacon, chopped
2 pounds beef short ribs, cut into 2 inch pieces
1 ½ teaspoons salt
⅛ teaspoon ground black pepper
1 cup beef broth
2 tablespoons fresh lemon juice
¼ cup red wine
⅛ teaspoon dried oregano, crushed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large heavy saucepan over medium heat, melt the butter and brown the bacon and beef short ribs, stirring constantly for about 10 minutes.
  • Transfer ribs and bacon to a 2 quart baking dish. Season with salt and pepper. Pour in the beef broth, lemon juice and red wine. Sprinkle in oregano. Mix well and cover the dish.
  • Bake in the preheated oven 1 1/2 to 2 hours, until the meat may be easily separated from the bone. Spoon off excess fat before serving.

Nutrition Facts : Calories 606.8 calories, Carbohydrate 1.3 g, Cholesterol 115 mg, Fat 54 g, Fiber 0.1 g, Protein 24.6 g, SaturatedFat 22.7 g, Sodium 1314.9 mg, Sugar 0.3 g

COFFEE-BRAISED SHORT RIBS RECIPE BY TASTY



Coffee-Braised Short Ribs Recipe by Tasty image

Here's what you need: Private Selection® Sumatran Mandheling Medium-Dark Roast Ground Coffee, boiling water, bone-in English-cut beef short ribs, kosher salt, Private Selection™ Tellicherry Black Peppercorn, canola oil, Private Selection® Vidalia Sweet Onion, garlic, large carrots, all purpose flour, beef broth, bay leaves, fresh rosemary, Private Selection™ Petite Medley Potatoes, Private Selection™ Italian Extra Virgin Olive Oil, Private Selection™ Handpicked Broccoli Florets

Provided by Kroger

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

¼ cup Private Selection® Sumatran Mandheling Medium-Dark Roast Ground Coffee
2 cups boiling water
3 lb bone-in English-cut beef short ribs, cut crosswise into 2-inch pieces
1 ¾ teaspoons kosher salt, divided
Private Selection™ Tellicherry Black Peppercorn, to taste
2 tablespoons canola oil
1 Private Selection® Vidalia Sweet Onion, cut into 1 in (2.5 cm) pieces
4 cloves garlic, crushed
2 large carrots, cut into 1 in (2.54 cm) pieces
1 tablespoon all purpose flour
16 oz beef broth
2 bay leaves
2 sprigs fresh rosemary
1 ½ lb Private Selection™ Petite Medley Potatoes, halved
2 ½ tablespoons Private Selection™ Italian Extra Virgin Olive Oil, divided
16 oz Private Selection™ Handpicked Broccoli Florets, defrosted

Steps:

  • Arrange an oven rack in the lower third position and the other in the upper third position. Preheat the oven to 350°F (180°C).
  • Add the Private Selection® Sumatran Mandheling Medium-Dark Roast Ground Coffee to the bottom of a French press. Pour the boiling water over the grounds. Give the coffee a quick stir, cover with the lid (leaving the plunger up) and let sit for 4 minutes. Press the plunger down all the way to the bottom. Immediately pour the coffee into a heatproof liquid measuring cup and set aside.
  • Season the short ribs all over with 1 teaspoon salt and pepper to taste.
  • Heat the canola oil in a large Dutch oven over medium-high heat. When the oil is shimmering, add short ribs, (in batches if needed) and cook until browned on all sides, about 8 minutes total. Transfer the short ribs to a plate and discard all but a thin layer of oil.
  • Return the Dutch oven to medium-high heat and add the Private Selection® Vidalia Sweet Onion, garlic, and carrots. Cook until the onion is translucent and the carrots have started to soften, about 5 minutes. Add the flour and cook, stirring frequently, until golden in color, 1 minute more.
  • Add the beef broth and use a wooden spatula to scrape up the browned bits from the bottom of the pot. Add the bay leaves, rosemary, short ribs and any accumulated juices, and 1½ cups of the brewed coffee. Bring to a boil.
  • Cover the Dutch oven and transfer to the oven. Cook for about 1½ hours, or until the short ribs are tender and the sauce has thickened.
  • Meanwhile, line 2 baking sheets with parchment paper.
  • Add potatoes to a prepared baking sheet and toss with 1½ tablespoons Private Selection™ Italian Extra Virgin Olive Oil and ½ teaspoon salt until well coated. Spread in a single layer, cut side down. On the other prepared baking sheet, toss the broccoli with the remaining tablespoon olive oil and remaining ¼ teaspoon salt.
  • After short ribs have been in the oven for 1 hour, add the potatoes and broccoli to the oven and cook until tender, 25-30 minutes.
  • Remove the Dutch oven from the oven and transfer the short ribs to a platter. Discard the rosemary stems and bay leaves. Let the sauce settle, then skim the fat from the surface and discard. Season the sauce with more salt to taste.
  • Divide the potatoes and broccoli between shallow bowls, then top with the short ribs and spoon sauce over top.
  • Enjoy!

BISTRO-STYLE SHORT RIBS/LARRY BURKE



BISTRO-STYLE SHORT RIBS/LARRY BURKE image

Number Of Ingredients 12

Short ribs/ 4 lbs. one long piece or in pairs.
3 Tbsp extra virgin olive oil
Kosher salt and fresh pepper
1 med onion, chopped
2 carrots, chopped
1 large tomato, quartered
3 ribs celery
1/2 head garlic, peeled
1/4 bunch fresh thyme
1 1/2 cups dry red wine
2 cups low sodium beef stock
4 Tbsp chopped flat leaf parsley

Steps:

  • Add olive oil and thyme to dutch oven(thyme will infuse the oil).Add the veggie pulp, season with s&p, and cook about 10 minutes. Pour in red wine and stock and bring to a boil.Using tongs take the ribs and nestle them into the braising mix; the liquid should just about cover the meat. Lid loosely on top. Reduce heat & simmer till meat is very tender(2 1/2-3 hours).When ribs are finished, remove 1-2 c. of liquid and strain into med saucepan. Over med heat,heat till sauce is reduce and thickened (5 min).

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BISTRO-STYLE SHORT RIBS – RECIPES NETWORK
2018-04-23 4 pounds short ribs, in 1 long piece or at least in pairs; Kosher salt and freshly ground black pepper; 1 medium onion, chopped; 2 carrots, chopped; 1 large tomato, quartered; 3 ribs celery; 1/2 head garlic, peeled; 1/4 bunch fresh thyme; 1 1/2 cups dry red wine; 2 cups low-sodium, organic beef stock; 4 tablespoons chopped flat-leaf parsley; Method
From recipenet.org


BISTRO STYLE SHORT RIBS RECIPE - WEBETUTORIAL
Bistro style short ribs is the best recipe for foodies. It will take approx 200 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make bistro style short ribs at your home. Bistro style short ribs may come into the following tags or occasion in which you are looking to create your recipe. We would like to suggest you copy the below tags and ...
From webetutorial.com


SIMPLE BRAISED SHORT RIBS - THE HUNGRY HUTCH
2020-12-09 Instructions. Heat the oven to 350˚F. Heat a thin layer of oil in a Dutch oven or other large oven-safe pot with a lid over medium-high heat. Meanwhile, pat the short ribs dry with paper towels and season all over with salt and pepper. Sear the short ribs (in batches if necessary) until browned all over, adding more oil as needed, and then ...
From thehungryhutch.com


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