Chuck Short Ribs Recipes

SIMPLE BEEF SHORT RIBS

Steps:

• Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
• Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.

SLOW COOKER BEEF RIBS RECIPE

Steps:

• Pat 2½ pounds beef chuck short ribs dry, then sprinkle them all over with salt and pepper. Coat them well with seasoning to intensify the flavor. Finely chop 1 onion, 8 ribs of celery (or 1 stalk), and 3 medium-size carrots.
• Warm ¾ Tablespoon vegetable oil (half of your 1½ Tbsp.) in a skillet over medium-high heat. Sear the short ribs on all sides in two batches - don't overcrowd the skillet. Sear just until you have a nice mahogany crust on all sides. After browning, add the short ribs to the slow cooker in one layer with the bones facing up.
• Add the diced onion, celery, and carrots to the skillet with the remaining ¾ Tablespoon vegetable oil. Reduce the heat just slightly as needed, so the vegetables do not burn.
• Cook for 2 minutes, then add 1 clove of crushed garlic (or 1 tsp. minced garlic) and cook for 1 minute more. Add ½ cup red wine to deglaze the pan. Scrape up any brown bits from the bottom of the skillet - that's flavor!
• As the skillet starts to simmer, add in 2 Tablespoons balsamic vinegar, 2 Tablespoons tomato paste, ¾ cup beef broth, ½ teaspoon dried rosemary, and 3 bay leaves. Allow it to come to a simmer again, then pour the mixture over the short ribs in the slow cooker.
• Turn the slow cooker to low and cook for 6 to 8 hours. Remove the bay leaves when the ribs are done cooking and discard them. Serve and enjoy!

EASY BBQ SHORT RIBS

Steps:

• Preheat the oven to 300 degrees F. Arrange the short ribs in a 13-by-9-inch baking dish and season with salt and pepper, to taste. In a small bowl, combine all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss well, coating all the pieces. Cover with aluminum foil and roast until cooked through and tender, about 3 hours. Remove the foil during the last 30 minutes of cooking to brown the top. Transfer to a serving platter and serve.

BARBECUED BEEF SHORT RIBS

Steps:

• In Dutch oven, brown ribs in oil. Add 2 cups water; bring to a boil. Reduce heat. Cover and simmer for 1-1/2 hours; drain. , Combine the tomato paste, ketchup, garlic, brown sugar, onion, vinegar, mustard, salt and remaining water. Pour over ribs; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Serve with noodles.

OVEN-BRAISED BEEF SHORT RIBS

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.

CHUCK SHORT RIBS

Steps:

• Preheat oven to 325 degrees.
• I tried to get the membrane off the ribs, but was not successful, however, I think it would be best if it was removed.
• Season meat as desired, I didn't use any seasoning at all.
• Put the ribs with bone side up (curved side up), in the dish. Place sliced onion on top of the rib.
• Pour water BESIDE the ribs, not over them, leaving the onions on top of the meat.
• Cover with foil, cut slits in the foil. DO NOT REMOVE FOIL AT ALL DURING COOKING.
• Cook for 2 - 2.5 hours, depending on how "done" you like it.