BISTRO-STYLE SHORT RIBS
Provided by Tyler Florence
Categories main-dish
Time 3h20m
Yield 4 to 6 servings
Number Of Ingredients 12
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
Provided by Rachael Ray : Food Network
Time 3h15m
Yield 4 servings, plus reserved ribs for another meal
Number Of Ingredients 16
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
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
BEER-BRAISED SHORT RIBS
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
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
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
ITALIAN STYLE SHORT RIBS
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
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
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
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
Number Of Ingredients 12
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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