Braised Boneless Beef Ribs Recipes

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WINE BRAISED BONELESS SHORT RIBS



Wine Braised Boneless Short Ribs image

Beef short ribs braised in a big red until tender and juicy. I call for chicken stock because of the quality of store bought beef broth. If you have good quality beef broth, then use it, but store bought broth is usually mostly flavoring and tastes metallic.

Provided by rebecca_wigginshotm

Categories     Meat

Time 2h20m

Yield 1 short rib, 4 serving(s)

Number Of Ingredients 14

4 boneless beef short ribs
1/4 cup flour
2 tablespoons canola oil
1 large onion
1 celery rib
1 large carrot
3 garlic cloves
1 cup wine
1 -2 cup chicken stock
2 tablespoons tomato paste
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
salt and pepper

Steps:

  • Preheat oven to 350°F.
  • Chop onion, celery and carrot into one inch pieces. Mince garlic. Set aside. Dredge beef in flour seasoned with salt and pepper. Shake off extra flour.
  • Heat dutch oven or other oven/stovetop safe deep pan over high heat till hot. Add oil and immediately add beef.
  • Brown beef till all sides are dark golden brown. Remove from pan and add onion, carrot and celery.
  • Reduce heat to medium and add garlic. Sauté till vegetables start to brown.
  • Add wine and reduce by half.
  • Add tomato paste, chicken stock, thyme, rosemary and bay leaf.
  • Return beef to pan, cover tightly and place in oven. Cook for about two hours or until beef is tender but not falling apart.
  • Remove beef and strain vegetables off of sauce. Return liquid to pan and reduce until desired consistency.
  • Season sauce to taste. Serve over spatzle, noodles or polenta. (or whatever else you please).

BRAISED BONELESS SHORT RIBS



Braised Boneless Short Ribs image

From Cook's Illustrated magazine, Feb 09. Use a bold red wine like a Cabernet Sauvignon or Cotes du Rhone. Serve with egg noodles, mashed potatoes or roasted potatoes.

Provided by DrGaellon

Categories     Stew

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 14

2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
3 1/2 lbs boneless beef short ribs, trimmed of excess fat or 7 lbs bone-in beef short ribs, bones removed and trimmed of excess fat and gristle
2 tablespoons vegetable oil
4 cups thinly sliced onions (2 large onions)
1 tablespoon tomato paste
6 medium garlic cloves, peeled
2 cups red wine
1 cup beef broth
4 large carrots, peeled and cut crosswise in 2-inch pieces
4 sprigs fresh thyme
1 bay leaf
1/4 cup cold water
1/2 teaspoon gelatin powder

Steps:

  • Place oven rack in upper-middle position and preheat to 300°F Pat beef dry with paper towels. Stir together salt and pepper and sprinkle over beef. Heat 1 tbsp oil in Dutch oven until smoking. Add half of beef and cook without moving, 4-6 minutes, until well browned. Turn beef over and cook second side until well browned, another 4-6 minutes. If fat begins to smoke, reduce heat. Transfer beef to medium bowl. Repeat with remaining oil and beef.
  • Reduce heat to medium, add onion, and cook, stirring often, until softened and barely browned, 12-15 minutes. (If onions darken too quickly, add 1-2 tbsp water to pan.).
  • Add tomato paste and stir constantly until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook unitl fragrant, 30-60 seconds. Turn heat up to medium-high, add wine, and simmer, scraping up fond from sides and bottom. Simmer until reduced by half, 8-10 minutes. Add beef broth, carrots, thyme, and bay leaf. Add beef and any juices in the bowl. Cover and bring to a simmer. Transfer to oven and cook 2 to 2½ hours, turning meat twice with tongs during cooking. When done, a fork will slip easily in and out of meat.
  • Place water in a small bowl and sprinkle with gelatin. Let stand 5 minutes. Using tongs, transfer meat and carrots to serving platter; tent with foil. Strain cooking liquid through a fine strainer into a fat separator. Press on solids to extract as much liquid as possible, then discard solids. Allow to settle, then strain off fat. Return liquid to Dutch oven and reduce to 1 cup over medium heat, 5-10 minutes. Remove from heat and stir in bloomed gelatin; season with salt and pepper to taste. Pour sauce over meat and serve.

Nutrition Facts : Calories 905.1, Fat 75.6, SaturatedFat 31.8, Cholesterol 150.8, Sodium 692.1, Carbohydrate 13.8, Fiber 2.6, Sugar 5.7, Protein 30.6

RED WINE BRAISED SHORT RIBS



Red Wine Braised Short Ribs image

Provided by Claire Robinson

Categories     main-dish

Time 3h35m

Yield 4 servings

Number Of Ingredients 6

4 English cut beef short ribs, trimmed (roughly 8 ounces each)
Kosher salt and freshly cracked black pepper
3 tablespoons unsalted butter, divided
1 bottle full bodied red wine, such as Cabernet
4 cups low-sodium vegetable stock
4 cloves garlic, peeled and smashed

Steps:

  • Preheat oven to 325 degrees F.
  • Pat ribs dry with paper towels and season with salt and pepper on all sides.
  • Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.
  • Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.

COOKS ILLUSTRATED BRAISED BEEF SHORT RIBS



COOKS ILLUSTRATED BRAISED BEEF SHORT RIBS image

Categories     Beef

Yield 6 servings

Number Of Ingredients 12

3 1/2 pounds boneless short ribs, trimmed of excess fat
2 tablespoons vegetable oil
2 large onions, peeled and sliced thin
1 tablespoon tomato paste
6 medium garlic cloves, peeled
2 cups red wine
1 cup beef broth
4 large carrots, peeled and cut crosswise into 2-inch pieces
4 sprigs fresh thyme
1 bay leaf
1/4 cold water
1/2 teaspoon gelatin

Steps:

  • 1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towls and season with 2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in large heavy-bottomed Dutch oven over medium-high heat until smoking. Add half of beef and cook, without moving, until well browned, 4 to 6 minutes. Turn beef and continue to cook on second side until well browned, 4 to 6 minutes longer, reducing heat if fat begins to smoke. Transfer beef to medium bowl. Repeat with remaining tablespoom oil and meat. 2. Reduce heat to medium, add onions, and cook, stirring occasionally, until softened and beginning to brown, 12 to 15 minutes. Add tomato paste and cook, stirring constantly, until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook until aromatic, about 30 seconds. Increase heat to medium-high, add wine and simmer, scarping bottom of pan with wooden spoon to loosen browned bits, until reduced by half, 8 to 10 minutes. Add broth, carrots, thyme, and bay leaf. Add beef and any accumulated juices to pot; cover amd bring to simmer. Transfer pot to oven and cook, using tongs to turn meat twice during cooking, until fork slips easily in and out of meat, 2 to 2 1/2 hours. 3. Place water in small bowl and sprinkle gelatin on top; let stand at least 5 minutes. Using tongs, transfer meat and carrots to serving platter and tent with foil. Strain cooking liquid through fine-mesh strainer into fat seperatpr or bowl, extracting as much liquid as possible. Allow liquid to settle about 5 minutes and strain off fat. Return cooking liquid to dutch oven and cook over medium heat until reduced to 1 cup, 5 to 10 minutes. Remove from heat and stir in gelatin mixture; season with salt and pepper. Pour sauce over meat and sauce.

BRAISED SHORT RIBS



Braised Short Ribs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h25m

Yield 4 servings

Number Of Ingredients 20

Kosher salt and freshly ground black pepper
8 beef short ribs
1/4 cup all-purpose flour
6 thin slices bacon, diced
2 tablespoons olive oil
3 carrots, diced
2 shallots, finely minced
1 medium onion, diced
Splash of red wine
4 cups beef broth (enough to almost cover the ribs)
2 sprigs fresh thyme
2 sprigs fresh rosemary
Cheese Grits, recipe follows, or regular grits, for serving
2 cups stone-ground grits
1/2 teaspoon salt, plus more if needed
4 large eggs
12 tablespoons (1 1/2 sticks) unsalted butter, cut into tablespoon pieces, plus more for buttering the dish
3 cups grated sharp Cheddar (or other cheese), plus more if needed
1/2 teaspoon cayenne pepper, plus more if needed
4 cloves garlic, finely chopped

Steps:

  • Preheat the oven to 325 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside.
  • In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered. Remove the bacon and set aside. Drain off any excess fat.
  • Add the olive oil to the pan with the bacon fat and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside.
  • Lower the heat to medium. Add the carrots, shallots and onions to the pan and cook for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of glory. Add the broth, 1 teaspoon kosher salt and plenty of freshly ground black pepper and bring to a boil. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid. Finally, add the cooked bacon.
  • Put on a lid and transfer to the oven. Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours. Remove the pan from the oven and allow to sit for at least 20 minutes with the lid on before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)
  • For each serving, arrange 2 ribs on a bed of the grits, spooning a little juice over the top.
  • Cook the grits according to the package instructions, adding the salt with the water. Turn off the heat just before the grits are done.
  • Preheat the oven to 350 degrees F.
  • In a small bowl, whisk together the eggs. To temper the eggs before adding them to the hot grits, throw a couple of spoonfuls of the hot grits into the eggs. Begin stirring immediately and continue stirring until the mixture is well combined.
  • Pour the egg mixture into the grits. Stir constantly to incorporate the eggs into the grits. Add the butter and stir until melted. Next, add the cheese and stir until melted. Add the cayenne and garlic and stir well to combine. Taste and adjust the seasonings, adding more salt or cayenne if necessary. You could also add more cheese if you think that will bring happiness to your life, but keep in mind that some cheeses increase the salt content more than others.
  • Butter a 9-by-13-inch baking dish and pour the grits into the dish. Bake until the grits are hot and bubbly, 30 to 35 minutes. Let stand for 10 minutes before serving. The grits will become firmer as they cool.

BRAISED RIBS



Braised Ribs image

These delicious ribs are often on the menu when my husband and I have company for dinner. The allspice and bay leaf come through nicely, and the meat is very tender. I've been making this stovetop recipe for at least 40 years. -Mary Gill Florence, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 4 servings.

Number Of Ingredients 12

3 pounds beef short ribs
1-1/2 teaspoons butter
1-1/2 teaspoons canola oil
1 large onion, thinly sliced
1 cup water
1-1/4 teaspoons salt
1 teaspoon sugar
1/4 teaspoon coarsely ground pepper
2 bay leaves
1 teaspoon whole allspice
1 tablespoon all-purpose flour
1/4 cup water

Steps:

  • In a Dutch oven, brown ribs in butter and oil for about 3 minutes on each side; drain. Remove and keep warm. In the same pan, cook and stir the onion for 2 minutes. Add water, salt, sugar and pepper, stirring to loosen browned bits from pan., Place bay leaves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in pan. Return ribs to pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until meat is tender., Remove ribs and keep warm. Discard spice bag. Skim fat from pan drippings. Combine flour and cold water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.

Nutrition Facts :

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

SHERRY BRAISED BEEF SHORT RIBS



Sherry Braised Beef Short Ribs image

Beef short ribs are pretty much foolproof, and as long as two things happen, you are in for some very fine eats. First, the beef must be really well browned - I'm talking deep, dark, crusty, and caramelized. The other key step is easier. To paraphrase an expression, 'stick a fork in them, they're done.' Just braise them until they're fork-tender. After browning properly, the only way to mess these up is to undercook them, so don't.

Provided by Chef John

Categories     Main Dish Recipes     Rib Recipes

Time 2h55m

Yield 8

Number Of Ingredients 10

4 slices bacon, cut into 1/2-inch pieces
3 ½ pounds beef short ribs
salt and ground black pepper to taste
6 sprigs fresh thyme, leaves stripped
1 bay leaf
1 onion, diced
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup dry sherry
1 quart beef broth

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer crisped bacon with a slotted spoon to a Dutch oven. Retain bacon drippings in the skillet.
  • Generously season short ribs with salt and pepper.
  • Heat bacon drippings in the same skillet over high heat. Cook short ribs in hot bacon fat until browned and caramelized on all sides, 3 to 5 minutes per side. Transfer ribs to the Dutch oven, reserving drippings in the skillet. Add thyme and bay leaf to the ribs mixture.
  • Reduce heat under the same skillet to medium. Cook and stir onion in the skillet until soft and golden, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
  • Whisk flour into onion mixture and stir until the mixture becomes paste-like and light golden brown, 1 to 3 minutes.
  • Pour sherry into onion mixture; cook until thick and hot, about 2 minutes. Pour onion-sherry mixture into Dutch oven; add beef broth and salt to taste. Bring ribs mixture to a simmer and cover the Dutch oven with a lid.
  • Transfer Dutch oven to the preheated oven and cook until short ribs are fork tender, about 2 hours. Remove ribs to a serving dish, reserving sauce in the pot.
  • Set Dutch oven high heat and boil sauce until reduced and slightly thickened, about 10 minutes. Spoon reduced sauce over ribs.

Nutrition Facts : Calories 490.2 calories, Carbohydrate 9.3 g, Cholesterol 86.5 mg, Fat 38.6 g, Fiber 0.6 g, Protein 22.4 g, SaturatedFat 16.2 g, Sodium 738.7 mg, Sugar 1.4 g

BRAISED BONELESS BEEF RIBS



Braised Boneless Beef Ribs image

This is a delicious way to use some of those tomatoes I canned. My husband loves beef ribs, so I was trying to find a way to use them. I searched my cabinets for whatever would give me ideas...then it came to me...braise them with tomatoes! My family loves this recipe and requests it often.

Provided by Robyn Weinstein

Categories     Ribs

Number Of Ingredients 16

1-3 lb boneless beef ribs
3 tsp paprika
3 tsp garlic powder
salt and pepper
2 Tbsp vegetable oil
1 c chopped celery
2 clove garlic (chopped)
1 red onion (chopped)
8 oz sliced mushrooms
32 oz canned tomatoes
1 can(s) beef broth
1 can(s) tomato sauce
2 Tbsp worcestershire sauce
1/4 c red wine
1 Tbsp italian seasoning (thyme, oregano, basil, parsley)
garlic mashed potatoes or cooked egg noodles

Steps:

  • 1. Heat oil in a large oven proof pan. Sprinkle ribs with paprika, garlic powder, salt and pepper. Seer the ribs in the oil. Remove from the pan and reserve for later.
  • 2. To the same pan, add celery, onion, garlic and mushrooms. Cook until softened, about 3 minutes.
  • 3. Add the remaining ingredients, bring to a boil.Put the ribs into the tomato mixture, cover with a lid and place in the oven (preheated to 350). Cook 3 hours or until the meat is tender and falls apart. Serve over garlic mashed potatoes or cooked egg noodles.

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