Braised Beef Short Ribs In A Pomegranate Barbeque Sauce Recipes

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POMEGRANATE-BRAISED SHORT RIBS



Pomegranate-Braised Short Ribs image

Add some jewel-like pomegranate seeds before serving -- they give tang and color and make the dish look fancy in a flash.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 3h45m

Number Of Ingredients 10

5 tablespoons vegetable oil, divided
4 pounds bone-in beef short ribs, cut into 3-inch pieces (8 to 12)
Salt and pepper
1 large yellow onion, cut into wedges
3 cloves garlic, smashed and peeled
10 sprigs thyme
1/4 cup all-purpose flour
3 cups pomegranate juice
1 cup dry red wine, such as Merlot
1/2 cup pomegranate seeds, for serving

Steps:

  • Preheat oven to 275 degrees. In a large heavy pot with a tight-fitting lid, heat 2 tablespoons oil over high. Season short ribs with salt and pepper. In batches, brown ribs on all sides. Transfer to a plate, pour off oil, and wipe loose bits out of pot.
  • Reduce heat to medium-high and add remaining 3 tablespoons oil to pot. Add onion, garlic, and thyme. Cook, scraping up browned bits with a wooden spoon, until onion is softened, 5 minutes. Add flour and stir to coat. Whisk in pomegranate juice and wine and bring to a boil, stirring frequently. Return ribs to pot, cover, and transfer to oven.
  • Bake until ribs are easily pierced with the tip of a paring knife, about 3 hours. With a slotted spoon, carefully transfer ribs to a large platter. Strain liquid into a fat separator, let sit briefly, and return to pot, discarding fat (or, skim off fat with a spoon). Bring to a boil over medium-high and cook until reduced to a sauce-like consistency, 10 minutes. Strain through a fine-mesh sieve, season with salt and pepper, and pour over ribs. Top with pomegranate seeds.

Nutrition Facts : Calories 629 g, Fat 46 g, Fiber 1 g, Protein 25 g, SaturatedFat 20 g

BRAISED BEEF SHORT RIBS



Braised Beef Short Ribs image

After not being able to find a recipe for beef short ribs on the internet, I thought I might share this one that I came across many years ago. I have received raves about my short ribs every time I have served them. Try them, I'm sure you will agree! Enjoy!

Provided by Jim Stearns

Categories     Main Dish Recipes     Rib Recipes

Time 2h55m

Yield 10

Number Of Ingredients 13

½ cup all-purpose flour for coating
2 teaspoons salt
1 pinch ground black pepper
4 pounds beef short ribs
2 tablespoons vegetable oil
1 cup water
1 cup stewed tomatoes
1 clove garlic, minced
6 potatoes, peeled and cubed
3 onions, chopped
6 carrots, chopped
1 ½ tablespoons all-purpose flour
4 tablespoons water

Steps:

  • In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
  • In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
  • Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
  • In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.

Nutrition Facts : Calories 889.3 calories, Carbohydrate 36.3 g, Cholesterol 137.9 mg, Fat 68.8 g, Fiber 4.9 g, Protein 30.4 g, SaturatedFat 29 g, Sodium 645.7 mg, Sugar 5.1 g

BBQ BRAISED SHORT RIBS



BBQ Braised Short Ribs image

Enjoy BBQ Braised Beef Short Ribs-no grill required! Brown these beef short ribs in a skillet and then bake until they're falling-off-the-bone tender.

Provided by My Food and Family

Categories     Recipes

Time 2h30m

Yield 4 servings

Number Of Ingredients 9

1-1/2 lb. beef short ribs
1/4 cup flour
1 Tbsp. oil
1/4 cup KRAFT Zesty Italian Dressing
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 cup fat-free reduced-sodium beef broth
1/2 cup BULL'S-EYE Original Barbecue Sauce

Steps:

  • Heat oven to 350ºF.
  • Toss ribs with flour until evenly coated. Heat oil in large skillet on medium-high heat. Add ribs; cook 3 to 4 min. on each side or until evenly browned. Transfer to 13x9-inch baking dish.
  • Heat dressing in same skillet on medium-high heat. Add vegetables; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in broth and barbecue sauce; bring to boil. Pour over ribs; cover.
  • Bake 1-1/2 to 2 hours or until ribs are tender and meat can easily be pulled away from bones.

Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 690 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 16 g, Protein 16 g

POMEGRANATE SHORT RIBS



Pomegranate Short Ribs image

I like drizzling the short rib's pomegranate molasses sauce on top of simple roasted vegetables. It's a bit tangy and a bit sweet, and adds a nice depth of flavor to sweet and savory dishes alike. Pomegranate molasses can be found in Whole Foods, in specialty food stores or online. -Shannon Sarna, South Orange, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 8 servings.

Number Of Ingredients 15

1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon pepper
1/4 teaspoon ground coriander
Dash crushed red pepper flakes
8 bone-in beef short ribs (about 4 pounds)
2 tablespoons safflower oil
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1-1/2 cups chicken or beef stock
1-1/2 cups dry red wine or pomegranate juice
3 tablespoons soy sauce, optional
1/3 cup pomegranate molasses
Minced fresh parsley and pomegranate seeds

Steps:

  • Combine the first 5 ingredients; rub over ribs. Refrigerate, covered, at least 2 hours. In a large skillet, heat oil over medium heat. Brown ribs on all sides in batches. Transfer to a 5-qt. slow cooker. Discard drippings, reserving 2 tablespoons. Add onion to drippings; cook and stir over medium-high heat until tender, 8-10 minutes. Add garlic and tomato paste; cook 1 minute longer., Add wine to pan; increase heat to medium-high. Cook 10 minutes until slightly thickened, stirring to loosen browned bits from pan. Transfer to slow cooker. Add stock, molasses and, if desired, soy sauce, making sure ribs are fully submerged in liquid. Cook, covered, on low 6-8 hours, until ribs are tender. Serve ribs with parsley and pomegranate seeds.

Nutrition Facts : Calories 267 calories, Fat 14g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 428mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 19g protein.

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

BEEF SHORT RIBS IN BURGUNDY SAUCE



Beef Short Ribs in Burgundy Sauce image

As an Army general, my stepdad got this beef short ribs recipe from his aide, who said it was his mother's best Sunday meal. It's a mouthwatering family favorite. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 6 servings.

Number Of Ingredients 16

3 pounds bone-in beef short ribs
3 tablespoons butter
1 large sweet onion, halved and sliced
2 celery ribs, thinly sliced
1 medium carrot, thinly sliced
1 garlic clove, minced
Dash dried thyme
2 tablespoons all-purpose flour
1 cup water
1 cup dry red wine or beef broth
1 beef bouillon cube or 1 teaspoon beef bouillon granules
2 tablespoons minced fresh parsley
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon browning sauce, optional
1/8 teaspoon pepper

Steps:

  • Preheat oven to 450°. Place short ribs on a rack in a shallow roasting pan. Roast 30-40 minutes or until browned, turning once., Meanwhile, in a Dutch oven, heat butter over medium heat. Add onion, celery and carrot; cook and stir until tender, 10-12 minutes. Add garlic and thyme; cook 1 minute longer. Stir in flour until blended; gradually stir in water and wine. Add bouillon and parsley, stirring to dissolve bouillon., Transfer ribs to Dutch oven; bring to a boil. Reduce heat; simmer, covered, 2 to 2-1/2 hours or until meat is tender., Remove short ribs; keep warm. Skim fat from sauce; stir in remaining ingredients. Serve with ribs.

Nutrition Facts : Calories 264 calories, Fat 17g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 355mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.

BRAISED BEEF SHORT RIBS



Braised Beef Short Ribs image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 3h45m

Yield 6 servings

Number Of Ingredients 13

1 cup grapeseed oil
4 pounds beef short ribs (1-inch thick, 3 bone racks)
Salt and freshly ground black pepper
12 cups beef stock
2 cups mirepoix, small dice carrots, celery and onions
1 cup tomato paste
1/2 cup merlot or other red wine
1 tablespoon minced garlic
3 tablespoons fresh parsley and thyme leaves, minced
3 pounds peeled potatoes, medium dice
8 ounces unsalted butter
1 tablespoon salt
1 teaspoon white pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat a roasting pan over high heat with the oil. Sprinkle the ribs with salt and pepper. Add the ribs to the pan, then reduce the heat to medium. Sear on both the top and bottom of the meat, 2 to 3 minutes per side, reserving the pan drippings. After searing the ribs, add the stock, mirepoix, tomato paste, merlot, garlic and the reserved pan drippings to the pan. Tightly cover and cook in the oven for 2 1/2 to 3 hours. Remove the pan from the oven and check the ribs, which should be fork tender. If need be, continue cooking to achieve desired tenderness. Next remove the ribs and reserve the liquid to create sauce.
  • Pour the reserved cooking liquid through a strainer, then discard the remaining vegetables. In a saucepan, blend the herbs and liquid over medium-high heat. Reduce the liquid by three-quarters, yielding 3 cups of sauce. Pass the reduced sauce through a strainer, then set aside and keep warm.
  • For the potatoes: In a large pot, bring 1 gallon of water to a boil. Add the potatoes and cook until softened, 15 to 18 minutes, then drain. Pass the potatoes and butter through a food mill or ricer into a bowl. Next add the salt and pepper, and then blend with a whisk. Taste and add additional salt and pepper if needed.
  • To serve, place the mashed potatoes in the center of the plate, top with a short rib, and finish with the warm sauce. Repeat for the remaining short ribs.

BEEF SHORT RIBS WITH BARBECUE SAUCE



Beef Short Ribs With Barbecue Sauce image

If you don't want beef shortribs, try the sauce on something else. It's a good, sweet barbecue sauce. It's another one of my father's old recipes. I think he adapted it from Southern Living.

Provided by GrandmaIsCooking

Categories     Sauces

Time 2h55m

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs beef short ribs
1 1/2 teaspoons salt
1/2 cup water
1/2 cup onion, chopped
2 garlic cloves, minced
1 (6 ounce) can tomato paste
1 cup ketchup
3/4 cup brown sugar, firmly packed
1/2 cup apple cider vinegar
2 tablespoons prepared mustard (not dry)

Steps:

  • In a large skillet (with no oil or shortening), brown shortribs on all sides, then cover and cook for an hour at low heat and drain off drippings from pan.
  • Combine the rest of the ingredients for the sauce.
  • Pour sauce over shortribs in pan, cover tightly, and cook 1 1/2 hours longer at low temperature (or until meat is tender).

Nutrition Facts : Calories 1060.5, Fat 82.6, SaturatedFat 35.8, Cholesterol 172.4, Sodium 1432.5, Carbohydrate 44.5, Fiber 1.8, Sugar 39.9, Protein 35

BRAISED BEEF SHORT RIBS WITH A BORDELAISE SAUCE



Braised Beef Short Ribs With a Bordelaise Sauce image

Fabulous comfort food that is a restaurant quality meal. The flavors are wonderful and the ribs are so incredibly tender, the meat falls right off the bone. The recipe calls for 4 short ribs, though the amount of the sauce is sufficient for 6-8 ribs.

Provided by bwigstrom

Categories     Meat

Time 3h45m

Yield 4 ribs, 2 serving(s)

Number Of Ingredients 10

4 beef short ribs
1 cup diced carrot
1 cup diced celery
1 cup diced onion
1 tablespoon fresh garlic, chopped
1 tablespoon fresh thyme
1 (6 ounce) can tomato paste
2 cups red wine, Edmeades Zinfandel preferred
2 tablespoons peppercorns
1 1/2 quarts beef stock

Steps:

  • Heat large saute pan until smokey hot. Season both sides of ribs with salt and pepper, I use fresh ground pepper and sea salt. In 1 tbsp of olive oil, sear ribs on both sides for 1-2 minutes. Remove from pan and place in a large casserole dish. On medium heat, saute all vegetables, thyme and peppercorns for 5 minutes. Add tomato paste and stir until well combined, no lumps. Deglaze with red wine and let reduce for 5 minutes. Add beef stock and bring to a boil. Pour all sauce over the ribs, cover and braise in the oven at 325 for 3 hours.
  • When finished, remove ribs and keep warm. Strain the vegetables from the sauce, reserving 3/4 cup, and return to the stove on medium high heat. Combine cold water and flour in equal parts, whisk into reserved sauce, then whisk this into the remaining sauce to slightly thicken. When done, plate the ribs and ladle sauce onto the ribs. I served this with garlic mashed potatoes and steamed baby carrots.

Nutrition Facts : Calories 416.7, Fat 2.6, SaturatedFat 1.1, Sodium 3455.3, Carbohydrate 45.1, Fiber 9.9, Sugar 19.4, Protein 15.2

BEEF SHORT RIBS BRAISED IN BBQ RED WINE SAUCE



Beef Short Ribs Braised in BBQ Red Wine Sauce image

Cook 'em low and slow. That's the secret to tender short ribs. I like mine spicy, rich, and mahogany brown.

Yield feeds 4

Number Of Ingredients 15

1/4 cup flour
1 tablespoon Creole Seasoning (page 167)
8 beef short ribs (3 1/2 to 4 pounds)
1/4 cup olive oil
1 large onion, sliced into thin slivers
1 green pepper, sliced into thin slivers
2 jalapeño peppers, seeded and minced
3 bay leaves
Kosher salt and black pepper
4 large cloves garlic, minced
1 cup dry red wine
1 1/4 cups Mutha Sauce (page 165)
1 teaspoon dried thyme
1/4 cup water
2 teaspoons chopped fresh Italian parsley

Steps:

  • Preheat the oven to 325°. Mix up the flour and Creole Seasoning. Roll the ribs around in it til they're coated on all sides. Fire up a skillet over medium-high heat and add the oil. Brown the ribs til crusty on all sides, about 5 minutes per side. (If the ribs don't all fit in the pan at once without crowding, do them in batches.) Move the ribs to a baking pan just big enough to hold them close.
  • Pour off all but 2 tablespoons of the hot oil from the skillet. Toss in the onions, green peppers, jalapeños, and bay leaves and cook, scraping in all those tasty brown bits clinging to the bottom of the pan. Season with a big pinch of salt and a dash of pepper, and cook til soft and light brown; then add the garlic and cook a minute more.
  • Pour in the red wine and let it bubble for 1 minute while scraping the skillet again. Add the Mutha sauce, thyme, and water and simmer for a couple of minutes til blended.
  • Douse the ribs with the sauce and cover the pan snugly with foil. Bake for 2 hours. Remove from the oven and uncover. Skim off the fat floating on the surface. Stir up the sauce and taste for seasonings. Give the ribs a flip, cover them up again, and pop them back in the oven for another half hour or so, til they're fork tender. Pull the ribs out of the oven, and fish out and discard the bay leaves. Reduce pan sauce if necessary. Serve each person 2 hot and steamy, well-sauced ribs sprinkled with parsley.

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From bellabistro.com


CAST IRON SKILLET BARBEQUE BRAISED BEEF SHORT RIBS
Step by Step Instructions. Step 1. Preheat oven to 350 degrees. Generously season short ribs with kosher salt and pepper, then dredge each short rib in flour. Ensure all sides are lightly coated with the flour. Step 2. In a large cast iron skillet (or dutch oven) heat 2 tablespoons of olive oil over medium high heat. Step 3.
From sweeetheat.com


POMEGRANATE FIG BRAISED BEEF SHORT RIB RECIPE
2022-03-15 Stir in ras el hanout and garlic and cook until fragrant, about 30 seconds. Stir in pomegranate mixture from roasting pan and ½ cup figs and bring to simmer. Nestle short ribs bone side up into pot and bring to simmer. Cover, transfer pot to oven, and cook until ribs are tender and fork slips easily in and out of meat, about 2½ hours.
From valleyfig.com


SMOKED AND BRAISED BEEF SHORT RIBS — THE TASTE OF MONTANA
2020-09-29 Instructions. Heat smoker 225℉. Season generously with Headwaters BBQ Baldy Mountain Beef Rub. Place ribs into the smoker, and smoke until the internal temperature reaches 160℉. Place a sheet of heavy-duty foil on a flat surface. Place the ribs in the center of the foil sheets and wrap up like a packet leaving one end open.
From thetasteofmontana.com


BRAISED BEEF SHORT RIBS IN A POMEGRANATE BARBEQUE SAUCE | RECIPE ...
Oct 8, 2016 - Get Braised Beef Short Ribs in a Pomegranate Barbeque Sauce Recipe from Food Network. Oct 8, 2016 - Get Braised Beef Short Ribs in a Pomegranate Barbeque Sauce Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
From pinterest.com


CROCK POT BRAISED BEEF SHORT RIBS WITH RED WINE RECIPE - THE …
2021-12-15 Cook over medium heat, stirring frequently until lightly browned, about 8 to 10 minutes. Add red wine, veal or chicken broth, and thyme. Bring mixture to a full boil. Pour hot wine and vegetable mixture over short ribs in slow cooker. Cover and cook on low for 6 to 8 hours—until meat is very tender.
From thespruceeats.com


FROM BEDER’S KITCHEN: POMEGRANATE BRAISED SHORT RIBS RECIPE
2020-12-08 Preheat the oven to 160°C and remove the marinated short ribs from the fridge. Season with salt and pepper. Heat the olive oil in a cast iron pot or ovenproof dish, big enough to hold the short ribs in a single layer, over a medium-high heat. Brown the ribs on all sides, approximately 3 to 4 minutes per side. Add enough stock to just cover the ...
From livehealthymag.com


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