Braised Beef Short Ribs

OVEN-BRAISED BEEF SHORT RIBS



Oven-Braised Beef Short Ribs image

Fall-off-the-bone tender, these short ribs get intense flavor from vegetables and fragrant herbs.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h50m

Yield 6

Number Of Ingredients 12

3 1/2 to 4 lb. beef short ribs, trimmed of fat
1 (14.5-oz.) can diced tomatoes, undrained
1/2 cup beef broth
1/2 cup Zinfandel wine or cranberry juice
1/4 cup all-purpose flour
1/4 cup chili sauce
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram leaves
1/2 teaspoon salt
1/2 teaspoon garlic-pepper blend
2 cups fresh baby carrots
1 medium onion, halved, thinly sliced
Calories285
Carbohydrate16 g
Cholesterol60 mg
Fat1/2
Fiber2 g
Protein22 g
SaturatedFat6 g
ServingSize1 Serving
Sodium580 mg
Sugar8 g

Steps:

  • Heat oven to 325°F. Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add short ribs; cook 6 to 8 minutes or until browned on all sides.
  • In ungreased 13x9-inch (3-quart) glass baking dish, combine tomatoes, broth, wine, flour, chili sauce, thyme, marjoram, salt and garlic-pepper blend; mix well. Add browned ribs, carrots and onion; stir gently to mix. (Baking dish will be full.) Cover with foil.
  • Bake covered at 325°F. for 2 hours.
  • Uncover baking dish, bake an additional 20 to 30 minutes or until ribs are tender and liquid is slightly thickened.

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.

Recipe From allrecipes.com

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
Calories649.4 calories
Carbohydrate28 g
Cholesterol153.8 mg
Fat35 g
Fiber3.5 g
Protein53.3 g
SaturatedFat13.6 g
Sodium1520.5 mg
Sugar17.8 g

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.

BRAISED SHORT RIBS



Braised Short Ribs image

Recipe From foodnetwork.com

Provided by Anne Burrell

Categories     main-dish

Time 3h55m

Yield 8 servings

Number Of Ingredients 12

6 bone-in short ribs (about 5 3/4 pounds)
Kosher salt
Extra-virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2 to 3 cups hearty red wine
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves

Steps:

  • Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
  • Preheat the oven to 375 degrees F.
  • While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
  • Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

BRAISED BEEF SHORT RIBS



Braised Beef Short Ribs image

The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings. The addition of vinegar offsets their robust meatiness. Any remaining sauce would be great served over egg noodles.

Recipe From epicurious.com

Provided by Walter Manzke

Categories     Blender     Mushroom     Onion     Tomato     Braise     Dinner     Vinegar     Beef Rib     Bacon     Red Wine     Fall     Winter     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 23

For short ribs
4 (8-ounce) pieces bone-in beef short ribs
1 tablespoon vegetable oil
3/4 teaspoon fine sea salt
1/2 teaspoon black pepper
4 medium carrots, finely chopped
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 (14-ounce) can whole San Marzano tomatoes in juice, puréed in a blender with juice
1 1/2 cups dry red wine
4 cups brown veal stock or 1/2 cup Demi-Glace Gold concentrate (concentrate requires a dilution ratio of 1:8; 1/2 cup concentrate to 4 cups water)
2 sprigs fresh thyme
1 Turkish or 1/2 California bay leaf
1 tablespoon Banyuls vinegar or red-wine vinegar
1 tablespoon balsamic vinegar
For vegetables
20 pearl onions (5 ounces)
1 1/2 tablespoons unsalted butter
1 tablespoon Banyuls vinegar or red-wine vinegar
2 cups chicken stock or reduced-sodium chicken broth (16 fluid ounces)
4 medium carrots, cut diagonally into 1 1/2-inch pieces
3 thick bacon slices (preferably applewood-smoked; 1/4 lb total), cut crosswise into 1/4-inch pieces
8 medium fresh white mushrooms, trimmed and quartered lengthwise

Steps:

  • Braise short ribs:
  • Put oven rack in lower third of oven and preheat oven to 250°F.
  • Pat beef dry. Heat oil in a wide (12 inches in diameter) 3- to 5-quart heavy pot over moderately high heat until hot but not smoking, then brown beef on all sides, turning with tongs, about 8 minutes. Transfer to a plate and sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon pepper.
  • Add chopped carrots, onion, and garlic to oil in pot and cook over moderate heat, uncovered, stirring occasionally, until softened, about 5 minutes. Stir in 1 cup puréed tomatoes (reserve remainder for another use) and bring to a boil over moderately high heat. Add wine and boil, stirring occasionally, until sauce is thickened, about 8 minutes.
  • Add veal stock, thyme, bay leaf, vinegars, and remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper to sauce, and bring to a simmer. Skim fat from surface, then add beef along with any juices accumulated on plate and cover pot with a tight-fitting lid. Transfer to oven and braise until beef is very tender, 4 to 5 hours.
  • Cook vegetables while beef braises:
  • Blanch pearl onions in a wide 2- to 3-quart heavy saucepan of boiling water 1 minute, then drain in a sieve. When just cool enough to handle, peel onions with a paring knife, trimming root end just enough to leave onions intact.
  • Heat butter in dried saucepan over moderate heat until foam subsides, then cook onions, stirring occasionally, until brown spots appear, 3 to 5 minutes. Stir in vinegar, then add chicken stock and carrots and bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, 20 to 25 minutes. Uncover and boil, if necessary, until liquid glazes vegetables.
  • While vegetables are simmering, cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned, 4 to 6 minutes. Add mushrooms and cook, stirring, until mushrooms are tender and bacon is browned and crisp, about 4 minutes. Transfer with a slotted spoon to vegetables in saucepan.
  • Assemble dish:
  • Transfer a short rib to each of 4 soup plates and keep warm in oven. Pour sauce through a medium-mesh sieve into a large bowl, pressing on and then discarding solids, then skim fat from sauce. Boil sauce, if necessary, until thickened and reduced to about 3 cups. Season with salt and pepper. Add about 2 cups sauce to vegetables (reserve remaining sauce for another use), then spoon mixture around short ribs.

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!

Recipe From allrecipes.com

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
Calories889.3 calories
Carbohydrate36.3 g
Cholesterol137.9 mg
Fat68.8 g
Fiber4.9 g
Protein30.4 g
SaturatedFat29 g
Sodium645.7 mg
Sugar5.1 g

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.

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2018-11-01  · Brown the ribs on all sides, about 3 minutes per side. Next, remove the ribs and add the celery, carrots, onions and garlic to the pot and saute for 3 to 4 minutes. Next, stir in the tomato paste and cook for 3 to 4 minutes until it becomes a rusty color. Add the ribs …

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  • Add the oil to a large braising pot over medium-high heat and once it begins to lightly smoke add in the short ribs and turn down the heat to medium. Brown the ribs on all sides, about 3 minutes per side.
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  • Adjust an oven rack to the lower-middle position and preheat the oven to 325°F. Season the short ribs all over with salt and pepper. Heat 1 tablespoon of the oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering. Add half of the short ribs and cook, without moving, until well browned on one side only, 3 to 5 minutes. Transfer the beef to a large plate. Repeat with the remaining tablespoon of oil and short ribs. (Note: Browning the beef adds flavor. It might seem odd to brown on one side only but I find that it saves time and does the job just as well.)
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2020-12-10  · 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 …

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  • 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 transfer to a platter.
  • In the same pot, add the onion, thyme, and some salt and pepper (and more oil if the pot is dry), and cook, stirring occasionally, until the onions start to soften, a few minutes. Sprinkle with the flour and cook for about 1 minute more while stirring.
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THE RECIPE CRITIC - BRAISED BEEF SHORT RIBS | FACEBOOK
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2021-07-01  · BRAISED BEEF SHORT RIBS. These smell so amazing while cooking! You'll be dying for dinner! RECIPE:... Jump to. Sections of this page. Accessibility Help. Press alt + / to open this menu. Facebook. Email or Phone : Password: Forgot account? Sign Up. Braised Beef Short Ribs. The Recipe Critic posted an episode of In The Kitchen With. 10 mins · BRAISED BEEF SHORT RIBS. These …

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Content Rating US-TV-PG

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2020-02-29  · Cover the Dutch oven with its lid and then place it into your preheated oven. Braise the short ribs for 1-1/2 to 2 hours. When the meat is tender, remove the Dutch oven and transfer the short ribs and vegetables to a platter for serving. Tent with foil to keep warm.

Estimated Reading Time 7 mins

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FRENCH STYLE BRAISED SHORT RIBS - CLOSET COOKING
From closetcooking.com
2020-03-19  · French style slow braised short ribs in a tasty sauce! Pure comfort food! Brown the beef in a large, oven-safe, sauce pan over medium-high heat, about 3-4 minutes per side, and set aside before draining off all but 2 tablespoons of the grease. Add the onions, carrots, celery, and mushrooms and cook until tender, about 7-10 minutes.

Reviews 34
Estimated Reading Time 6 mins
Servings 6
Total Time 3 hrs 15 mins

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From deporecipe.co
2021-07-26  · Beer Braised Beef Short Rib Recipe. Stout beer braised short ribs olivia s cuisine beer braised short ribs craftbeer com slow cooker beer braised beef short ribs salted mint beer braised short ribs cook s country
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RED WINE BRAISED BEEF SHORT RIBS | CHEFJSFINEFOOD
From chefjsfinefood.com
2021-07-27  · Heat a large pot to medium high heat with oil. Add Short Ribs and sear until dark golden brown on all sides. Remove ribs from pan, reduce heat to medium and add the onion, garlic, carrot, celery; sauté until tender. Deglaze with red wine and continue to cook. Add stock, rosemary and thyme; bring to a simmer on low, return ribs and cover.
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BEER-BRAISED SHORT RIBS | CANADIAN LIVING
From canadianliving.com
2008-01-07  · Bring to boil. Cover and braise in 300°F (150°C) oven for 2 hours, turning halfway through. Uncover and cook until meat is fork-tender, about 30 minutes. Transfer ribs to plate; cover and keep warm. Discard spice bag. Let liquid stand until fat separates and …
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BEEF SHORT RIBS {BRAISED} - SIMPLY RECIPES
From simplyrecipes.com
2021-05-03  · Braise ribs in oven: Return the ribs to the pan, add the veal stock and enough water to cover the ribs. Bring to a boil, cover with foil, and place in the oven. Braise, cooking in the oven, until the meat is fork-tender, 2 to 2 1/2 hours.
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BALSAMIC-BRAISED BEEF RIBS | CANADIAN LIVING
From canadianliving.com
2013-06-10  · Stir in beef broth, 1 cup water, bay leaves and remaining salt and pepper. Return ribs to pan; cover and bake in 325ºF (160ºC) oven until meat is tender, about 2 hours. With slotted spoon, transfer ribs to plate and keep warm.
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