Broiled Short Ribs Recipes

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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.

BROILED SHORT RIBS



Broiled Short Ribs image

Short ribs boiled, then broiled and basted with a molasses, mustard and ketchup sauce.

Provided by Donna

Categories     Main Dish Recipes     Rib Recipes

Time 2h25m

Yield 8

Number Of Ingredients 8

4 pounds boneless beef short ribs
salt and pepper to taste
⅓ cup molasses
⅔ cup ketchup
¼ cup fresh lemon juice
1 tablespoon dry mustard
½ teaspoon chili powder
½ teaspoon garlic powder

Steps:

  • Trim fat from rib meat. Sprinkle with salt and pepper to taste. Place in a Dutch oven and cover with water. Simmer for 2 hours. Drain.
  • In a small bowl, combine the molasses, ketchup, lemon juice, dry mustard, chili powder and garlic powder. Mix thoroughly.
  • Place the drained meat on a broiler rack. Brush molasses mixture over ribs. Broil on medium for 10 to 15 minutes, turning and basting with sauce often.

Nutrition Facts : Calories 360.9 calories, Carbohydrate 16.4 g, Cholesterol 92.3 mg, Fat 18.5 g, Fiber 0.2 g, Protein 31.3 g, SaturatedFat 7.7 g, Sodium 287.2 mg, Sugar 12.4 g

BRAISED SHORT RIBS



Braised Short Ribs image

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

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

GRILLED BBQ SHORT RIBS WITH DRY RUB



Grilled BBQ Short Ribs with Dry Rub image

Foil packets make these ribs fall-off-the-bone tender and keep all the savory flavor inside.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 2h25m

Yield 4

Number Of Ingredients 9

1 tablespoon packed brown sugar
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
4 pounds beef short ribs (bone-in), trimmed of fat
Ice cubes
½ cup barbecue sauce, plus additional for serving
Reynolds Wrap® Heavy Duty Aluminum Foil

Steps:

  • Mix the sugar, paprika, chili powder, salt, and garlic powder in a medium bowl. Rub all surfaces of meat generously with the dry mixture. Place ribs in the prepared dish in a single layer. Cover and chill the ribs in the refrigerator 30 minutes to 1 hour.
  • Preheat grill to medium indirect heat. Center one-fourth of the ribs and two ice cubes on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
  • Grill packets on a grill rack over medium (375 degrees F to 400 degrees F) indirect heat in covered grill 1 1/2 to 2 hours or until tender.
  • Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape.; then open top of foil packet. Brush ribs with 1/2 cup barbecue sauce. Continue grilling over direct medium heat, covered, 5 minutes more until browned and crisp, turning once.
  • Serve with additional barbecue sauce as desired.

Nutrition Facts : Calories 1007 calories, Carbohydrate 17.2 g, Cholesterol 186.4 mg, Fat 83.9 g, Fiber 1.6 g, Protein 43.4 g, SaturatedFat 35.4 g, Sodium 1053.8 mg, Sugar 11.9 g

BRAISED SHORT RIBS



Braised Short Ribs image

This recipe for delicious braised short ribs is from the October 2007 issue of Everyday Food. To make this dish a complete meal, serve it with creamy polenta with thyme.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 10

1/4 cup all-purpose flour
Coarse salt and freshly ground pepper
16 (4-ounce) pieces small, thick, bone-in beef short ribs (about 4 pounds total)
1 tablespoon vegetable oil
4 carrots, cut into large chunks
2 onions, quartered
1 bottle (750 mL) dry red wine, such as Merlot
1 can (14 1/2 ounces) reduced-sodium chicken broth
4 sprigs fresh thyme
1 can (28 ounces) whole peeled tomatoes, in puree

Steps:

  • Preheat oven to 400 degrees. Place flour in a medium bowl; season with salt and pepper. Toss ribs in flour mixture until well coated; shake off excess.
  • In a 5- to 8-quart Dutch oven or heavy ovenproof pot, heat oil over medium-high. Cook ribs in two batches, turning until browned on all sides, about 10 minutes per batch; transfer to a plate.
  • Add carrots and onions to pot. Cook, stirring and scraping up browned bits, until vegetables are lightly browned, 3 to 5 minutes. Add wine, broth, thyme, and tomatoes (breaking them up). Arrange ribs in pot; bring liquid to a boil. Cover, transfer to oven, and cook 1 hour. Reduce heat to 350 degrees; cook until fork-tender (but not falling apart), about 1 hour more.
  • Using tongs or a slotted spoon, transfer ribs to a plate. Moisten with cooking liquid; cover with aluminum foil to keep warm. Strain remaining liquid through a fine-mesh sieve (discard solids); return to pot. Bring to a boil; cook until sauce is slightly thickened and reduced to about 2 cups, 10 to 12 minutes. Season with salt and pepper. Serve ribs with sauce. (Or return to pot, let cool slightly, cover, and refrigerator up to 1 day.)

LUSCIOUS OVEN-BRAISED SHORT RIBS



Luscious Oven-Braised Short Ribs image

Short ribs get a lot of their flavor from their fat; as the meat cooks, the fat melts away and infuses the sauce, making it rich, smooth, and absolutely delicious.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 12

1 onion, finely sliced
4 garlic cloves, smashed
1 leek, cleaned and finely chopped
1 carrot, finely chopped
4 sprigs of fresh thyme, or 1 teaspoon dried thyme
1 cup red wine
1/2 cup soy sauce or tamari
1 tablespoon sugar
1/4 teaspoon freshly ground black pepper
3 1/2 pounds short ribs
2 to 3 Idaho potatoes, peeled and cut in quarters (optional)
1 stalk celery, finely chopped

Steps:

  • Mix all the ingredients except the meat and potatoes in a 9- x 15-inch roasting pan. Add the ribs and rub all over with the marinade. The meat should fit comfortably in a single layer in the pan. Cover and let marinate in the refrigerator for 6 hours or up to overnight. Occasionally turn the meat over in the marinade. Remove from the refrigerator 30 minutes prior to cooking.
  • Preheat the oven to 400 degrees Fahrenheit. Braise the short ribs for 2 1/2 to 3 hours, reducing the heat to 350 degrees Fahrenheit after an hour. Turn the ribs over. Add the potatoes in the last 40 minutes of cooking. Add water to the pan if too much liquid evaporates. You want to end up with glistening ribs in a reduced glaze.

GARLIC BRAISED SHORT RIBS WITH RED WINE



Garlic Braised Short Ribs With Red Wine image

If you weren't already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that's your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.

Provided by Alison Roman

Categories     meat, soups and stews, main course

Time 4h30m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
5 pounds bone-in short ribs, at least 1 1/2 inches thick
Kosher salt and freshly ground pepper
2 large heads garlic, halved crosswise
1 medium onion (about 10 ounces), chopped
4 ribs celery (about 8 ounces, chopped
2 medium carrots (about 6 ounces), chopped
3 tablespoons tomato paste
2 cups dry red wine (about half a bottle)
2 cups beef stock or bone broth (use beef bouillon dissolved in water if unavailable; chicken stock will work in a pinch), plus more as needed
4 sprigs thyme
1 cup parsley, coarsely chopped
1/2 cup finely chopped chives
1 tablespoon finely grated lemon zest

Steps:

  • Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
  • Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
  • Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
  • Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
  • Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

GRILLED SHORT RIBS



Grilled Short Ribs image

These use the type of short ribs that are cut between the bones, rather than the more common type of short ribs that are cut across the bones. Recipe source: Bon Appetit (June 2007)

Provided by ellie_

Categories     Meat

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup soy sauce
1/2 cup brown sugar
4 garlic cloves, minced
1 tablespoon sesame oil
12 beef short ribs (1/2 inch x 1/2 flanken style short ribs)
lettuce leaf
sticky rice
red miso

Steps:

  • Whisk together marinade ingredients (soy sauce - oil) in a 15 x 10 inch pan and add ribs to marindade, turning to coat and let marinade for 30 minutes to 2 hours at room temperature.
  • Prepare grill to medium high heat.
  • Brush grill with oil.
  • Grill ribs until cooked through (5 minutes per side).
  • Remove meat from bones.
  • Wrap meat in lettuce leavs with a small amount of miso and sticky rice.

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.

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

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.

Nutrition Facts : Calories 285, Carbohydrate 16 g, Cholesterol 60 mg, Fat 1/2, Fiber 2 g, Protein 22 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 8 g

CONTEST-WINNING BRAISED SHORT RIBS



Contest-Winning Braised Short Ribs image

I've been relying on this braised short ribs recipe ever since I bought my first slow cooker some 19 years ago. The fall-off-the-bone-tender entree is much appreciated on busy days. -Peggy Edwards, Heber City, Utah

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 7 servings.

Number Of Ingredients 12

1/2 cup all-purpose flour
1-1/2 teaspoons salt
1-1/2 teaspoons paprika
1/2 teaspoon ground mustard
4 pounds bone-in beef short ribs
2 tablespoons canola oil
2 medium onions, sliced
1 cup beer or beef broth
1 garlic clove, minced
GRAVY:
2 teaspoons all-purpose flour
1 tablespoon cold water

Steps:

  • In a shallow dish, combine the flour, salt, paprika and mustard. Add ribs in batches and turn to coat. In a large skillet, brown ribs in oil; drain., Place onions in a 5-qt. slow cooker; add ribs. Top with beer and garlic. Cover and cook on low for 6-7 hours or until meat is tender. , Remove ribs and onions to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine flour and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.

Nutrition Facts : Calories 281 calories, Fat 14g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 547mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein.

EASY SWEET & SAVORY KOREAN BBQ GRILLED BEEF SHORT RIBS (KAL



Easy Sweet & Savory Korean BBQ Grilled Beef Short Ribs (Kal image

This is probably the best homemade Korean grilled beef dish EVER, no exaggeration. I guess you can think of it as a Korean-style beef teriyaki. It is my daughter's favorite way to eat meat and I've never met an American who didn't like it. I was surprised not to find any other kalbi recipe on the zaar, though there are many for braised short ribs and the other korean bbq beef, bulgogi. Kalbi is simple and delicious. Growing up, I typically only had kalbi on special occasions, family holiday dinners, church picnics, and the like. In a restaurant, it can get very pricey but it's a real treat of an experience to have kalbi cooked right at the table and have all sorts of side dishes to eat with it. This recipe is also very flexible: easily doubled; any sweeteners can work in place of sugar (pear juice, honey, brown sugar); easily fried in a skillet or broiled in the oven or grilled... You can serve with just rice, or go all out restaurant-style and serve with red lettuce leaves for wrapping, spicy bean paste, slices of garlic cloves, sliced up scallions and kimchi. It's up to you! The only important thing to remember is the proportion of sugar to soy sauce to water that will result in the best combination of sweet and savory. Prep time does not include marinating time.

Provided by olivejuice

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

3 lbs beef short ribs (Flanken style or Korean style)
1 cup sugar
1 cup water
1 cup soy sauce
2 tablespoons sesame oil
1 yellow onion, halved and sliced
4 garlic cloves, minced
2 tablespoons toasted sesame seeds
2 scallions, chopped
1 head red leaf lettuce, washed (optional)
3 scallions, sliced lengthwise (optional)
1 tablespoon red pepper flakes (optional)
1 tablespoon sesame oil (optional)
1/4 cup hot bean paste (optional) or 1/4 cup chili paste (optional)

Steps:

  • Rinse short ribs under the faucet to get rid of loose bone bits. Soak the short ribs in water for 10 minutes to drain out some of the blood. They can be soaked in a roasting pan, ziploc bag, or large bowl--- whatever container you would like to use for marinating.
  • In your marinating container, combine sugar, water, soy sauce, sesame oil, onion, garlic, sesame seeds and scallions. Dissolve the sugar into the mixture as much as possible, but it will likely not become totally dissolved.
  • Lay rib pieces in the marinade, dispersing onion slices between and on top of the meat and submerging the meat as much as possible.
  • Let the beef marinate in the refrigerator at least 30 minutes, and ideally overnight.
  • Line the grill with foil and poke holes in the foil. On medium high heat, grill the short ribs 5-7 minutes on each side until the meat is cooked medium-well and the bones do not bleed. In my opinion, this particular dish is best with a bit of burnt edges and near-well-doneness.
  • Serve with rice.
  • Alternatively, add extra flair! Wash and break off whole leaves of red lettuce and place on a serving plate (note: red lettuce is not actually red and is widely available in grocery stores). In a small bowl, toss long thin slices of scallion with sesame oil and red pepper flakes. Serve short ribs cut into thirds or about 1 inch squares (kitchen shears work best). In a small dish, place spicy bean paste or hot sauce. To assemble, wrap each piece of meat in a red lettuce leaf with scallion mixture and a dot of the spicy sauce.

Nutrition Facts : Calories 1674.8, Fat 133.6, SaturatedFat 55.1, Cholesterol 258.6, Sodium 4194.5, Carbohydrate 59.9, Fiber 2.3, Sugar 52.5, Protein 58.4

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From ifood.tv


BRAISED SHORT RIBS RECIPE - TASTES BETTER FROM SCRATCH
2020-02-24 Preheat oven to 350 degrees F. In a large dutch oven or oven safe pot with a lid, heat one tablespoon of oil over medium high heat. Add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate. Season the ribs with salt and pepper and coat on all sides with flour.
From tastesbetterfromscratch.com


HOW TO BROIL RIBS AND HOMEMADE BBQ SAUCE RECIPE - $5 DINNERS
2013-09-24 Combine the onion powder, garlic powder, paprika, and pepper. Rub it into the meat. Broil ribs about 5 – 6 inches from flame for 10 minutes on each side. While the ribs are cooking, combine all of the barbecue sauce ingredients in a sauce pan. Cook over a medium flame until it reaches a boil. Lower flame and simmer for 5 minutes.
From 5dollardinners.com


BROILED SHORT RIBS - RIB RECIPES
Broiled Short Ribs. Short ribs boiled, then broiled and basted with a molasses, mustard and ketchup sauce. 361 calories; protein 31.3g; carbohydrates 16.4g; fat 18.5g; cholesterol 92.3mg; sodium 287.2mg. prep:10 mins. cook:2 hrs 15 mins. total:2 hrs 25 mins. Servings:8. Yield:8 servings. Ingredients. 4 pounds boneless beef short ribs; salt and pepper to taste; ⅓ cup …
From worldrecipes.org


CLASSIC BRAISED BEEF SHORT RIBS - THESTAYATHOMECHEF.COM
Heat a heavy, oven-safe pot over high heat. Add in olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side, to render fat. Remove from pot and set aside. Add in onion and saute 3 to 5 minutes, until softened. Add in garlic and saute 1 minute more.
From thestayathomechef.com


THE BEST BRAISED SHORT RIBS | FOODIECRUSH.COM
Heat the oil in a large, heavy-bottomed pan (with a lid) over medium-high heat. Sear half of the ribs on all sides until well browned, 5-7 minutes each side. Transfer to a plate and repeat with the rest of the ribs. Wipe out any burned bits and drain all but 1 tablespoon of the fat from the pot.
From foodiecrush.com


BRAISED SHORT RIBS IN THE OVEN RECIPE
2022-03-25 Pat the ribs dry with paper towels. Season generously all over with salt and pepper. Heat the oil in a large Dutch oven or other heavy-duty pot on medium heat. When the oil shimmers, add the ribs, in batches if necessary to avoid crowding the pan, and sear on all sides until golden brown, about 15 minutes.
From thespruceeats.com


TOP 40 KOREAN SHORT RIBS RECIPE RECIPES
Preheat oven to 375°F (190°C). In a large bowl, whisk together the brown sugar, granulated sugar, and melted butter, until evenly combined and light in color. Add in the eggs and vanilla, mixing until smooth. Add the flour and baking powder, folding …
From tprecipes.com


EASY BROILED BEEF GALBI (BEEF SHORT RIBS) – JEN'S FOOD LAB
2020-12-05 In the cup of a blender, add sugar, pumpkin butter, mirin, water, garlic, sesame oil, white pepper, and kiwi. Blend the marinade until evenly combined. Dip each piece of beef short rib in the marinade and then place in a container or a Ziploc bag. Once you’ve dipped all the pieces, pour the rest of the marinade on top.
From jensfoodlab.com


BRAISED SHORT RIBS RECIPE - HOW TO MAKE BEEF SHORT RIBS
2022-03-31 Remove ribs and set aside. Turn heat to medium. Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes. Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper.
From thepioneerwoman.com


BRAISED BEEF SHORT RIBS IN RED WINE SAUCE | RECIPETIN EATS
2019-02-06 Sprinkle beef all over with salt and pepper. Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 - 7 min in total). Remove and repeat with remaining ribs, then remove. Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.
From recipetineats.com


BROILED SHORT RIBS | PUNCHFORK
4 pounds boneless beef short ribs; 1/3 cup molasses; 2/3 cup ketchup; 1/4 cup fresh lemon juice; 1 tablespoon dry mustard; 1/2 teaspoon chili powder; 1/2 teaspoon garlic powder; Salt and pepper to …
From punchfork.com


TENDER GRILLED SHORT RIBS RECIPE - SERIOUS EATS
2021-07-22 Cook, turning frequently, until charred on all sides and probe thermometer inserted into thickest part of steak register 125°F, 8 to 10 minutes total. Transfer to a cutting board, tent with foil, and let rest for 5 minutes. Thinly slice short …
From seriouseats.com


OVEN-BRAISED BONELESS SHORT RIBS, SO TENDER! - HEALTHY RECIPES BLOG
2022-03-30 Season with salt, pepper, and a mixture of the remaining ingredients. Cover the baking dish tightly - I use a double layer of foil - and bake the ribs in a 300°F oven for 2.5 hours. Carefully remove the foil. Baste the ribs, then continue baking them, uncovered, for 30 more minutes, to allow them to brown.
From healthyrecipesblogs.com


GRILLED MANGO-MARINATED SHORT RIBS | SEAGRAM'S ESCAPES
Ribs. One 11.2-ounce bottle Seagram's Escapes® Mango Italian Ice. 1 cup pineapple juice. 1/2 cup lemon juice. 1/2 cup oyster sauce. 1/2 cup soy sauce. 1/4 cup packed brown sugar. 3 tablespoons sriracha. 3 cloves garlic, minced. 2 pounds Korean-cut short ribs (about 1/4 inch thick with 2, 3 or 4 bones per slice) Vegetable oil, for the grill pan ...
From seagramsescapes.com


SLOW COOKER BEER BRAISED SHORT RIBS – MY ROI LIST
2022-05-11 Instructions. Place onions in a 5-qt. slow cooker; add ribs and bay leaf. Combine the beer, brown sugar, mustard, tomato paste, thyme, bouillon, salt and pepper. Pour over meat. Cover and cook on low for 8 hours or until meat is tender. Remove meat and vegetables to a serving platter; keep warm. Discard bay leaf.
From myroilist.com


OVEN BRAISED SHORT RIBS [+ VIDEO] - OH SWEET BASIL
2018-12-02 Heat the oven to 350 (see note) Place the flour, salt and pepper in a pie dish or pan. Coat each rib on all sides with the flour and set aside. Heat a dutch oven or oven safe pot over medium high heat with a few drizzles of olive oil. Add 3-4 ribs at a time, browning on each side and remove to a plate.
From ohsweetbasil.com


BROILED SHORT RIBS - RECIPESRUN
Place in a Dutch oven and cover with water. Simmer for 2 hours. Drain. In a small bowl, combine the molasses, ketchup, lemon juice, dry mustard, chili powder and garlic powder. Mix thoroughly. Place the drained meat on a broiler rack. Brush molasses mixture over ribs. Broil on medium for 10 to 15 minutes, turning and basting with sauce often.
From recipesrun.com


BROILED SHORT RIBS RECIPE - THERESCIPES.INFO
Broiled Short Ribs Recipe | Allrecipes hot www.allrecipes.com. Ingredients 4 pounds boneless beef short ribs salt and pepper to taste ⅓ cup molasses ⅔ cup ketchup ¼ cup fresh lemon juice 1 tablespoon dry mustard ½ teaspoon chili powder ½ teaspoon garlic powder
From therecipes.info


HOW TO BRAISE SHORT RIBS | BETTER HOMES & GARDENS
2015-06-09 This recipe, complete with an option to serve with polenta for a classic short ribs and polenta combo, makes six servings. 1. Prepare the Ribs. Start with 3 pounds of bone-in beef short ribs. Using a sharp knife, trim any excess fat from the ribs. Sprinkle the ribs with 1/2 teaspoon salt and 1/4 teaspoon pepper. 2.
From bhg.com


BROILED SHORT RIBS - GLUTEN FREE RECIPES - FOODDIEZ.COM
Broiled Short Ribs might be just the main course you are searching for. This recipe serves 8. One portion of this dish contains about 33g of protein, 82g of fat, and It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 2 hours and 25 minutes.
From fooddiez.com


BRAISED SHORT RIBS RECIPE | FOOD & WINE
Cover and refrigerate overnight, turning the ribs once. Preheat the oven to 350°. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a ...
From foodandwine.com


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