Clara S 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.

ZINFULLY DELICIOUS SHORT RIBS



Zinfully Delicious Short Ribs image

Provided by Rachael Ray : Food Network

Time 4h15m

Yield Serves 4

Number Of Ingredients 33

12 bone-in meaty beef short ribs of similar weight and size
Salt and freshly ground black pepper
About 1 teaspoon allspice, or a couple pinches ground cloves
About 1 tablespoon smoked sweet paprika, a scant palmful
4 tablespoons vegetable or olive oil
4 large cloves garlic
1 red Fresno chile pepper, chopped
4 bay leaves
1 cup loosely packed fresh flat-leaf parsley
A few stems fresh rosemary, needles picked
2 medium onions, cut into wedges with root end attached
3 large carrots, sliced on an angle or chopped into bite-size pieces
2 small ribs celery with leafy tops
1 (750 ml) bottle red zinfandel wine
4 cups beef stock
4 tablespoons butter
4 tablespoons all-purpose flour
Crusty bread, for serving
2 cups arugula, for serving
2 tablespoons extra-virgin olive oil
1 large or 2 medium carrots, peeled and finely chopped
2 medium onions, finely chopped
2 to 3 ribs celery with leafy tops, finely chopped
3 to 4 cloves garlic, finely chopped
Salt and freshly ground black pepper
1 bay leaf
3 tablespoons tomato paste
2 cups beef stock
4 cooked short ribs, meat pulled and shredded plus 1 cup braising liquid
1 pound pappardelle pasta
1 (750 ml) bottle dry red wine
Pecorino Romano cheese
Fresh flat-leaf parsley, chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • Pat the ribs dry and season liberally with salt, pepper, allspice, and paprika.
  • In a large Dutch oven heat the oil, a couple of turns of the pan, over high heat. Add the meat and brown in two batches, turning frequently. Remove the ribs to a plate, pour off the fat, as necessary.
  • While the meat browns, make a flavor paste by adding the garlic, chile, bay leaves, parsley, and rosemary to a food processor and pulse the processor to finely chop. Remove and reserve the paste.
  • Once all of the meat has been browned and the fat has been poured off, add the remaining oil, onions, carrots, and celery to the pan, season with salt and pepper and stir 5 to 10 minutes, until soft, remove the mixture to a plate. Add in the flavor paste and stir 5 minutes more. Deglaze the pan with wine and reduce by 2/3, about 15 minutes. Return the ribs to the pot and add the stock. Bring the mixture to a boil, cover and move the ribs into the oven and cook 2 1/2 hours. Add the onions and carrots back to the pot for the last 20 to 30 minutes of cooking time.
  • Remove 4 ribs, for Short Rib Ragu with Drunken Pappardelle, recipe follows, if desired.
  • Cool the remaining 8 ribs completely, then refrigerate.
  • To serve, skim the fat from the beef, reheat uncovered, over medium heat. Cook 20 minutes or so, to heat through. Remove the ribs and reserve.
  • In a small saute pan, melt 4 tablespoons butter. Whisk in 4 tablespoons flour to make a light brown roux, about 5 minutes. Add 1 cup of rib sauce into the roux pan, then add back into the stew pot. Reduce the sauce until thickened, about 20 more minutes.
  • When the beef ribs are ready to serve, bring the water to a boil, salt the water and cook the egg noodles to al dente. Drain the noodles and return them to the hot pot. Toss the noodles with butter, salt, nutmeg, and chives, to taste. Serve 2 ribs per person with crusty bread, arugula, and sauce.
  • Short Rib Ragu with Drunken Pappardelle:
  • Heat the extra-virgin olive oil in Dutch oven over medium-high heat, add the carrots, onions, celery, garlic and season with salt, and pepper. Cook until very tender, then stir in the tomato paste, stock, short rib meat, and braising sauce. Heat through, then cool completely and store for make-ahead meal. Skim the fat and reheat, covered, over medium heat.
  • While the sauce reheats, bring 5 to 6 cups of water to a boil with 1 bottle red wine. Add the pasta and cook to al dente. Drain the pasta and toss with sauce to coat, then top with Pecorino cheese and chopped parsley.

TANYA'S BONELESS SHORT RIBS



Tanya's Boneless Short Ribs image

Boneless, simmering short ribs broiled then thrown in the oven. Easy as 1-2-3. Hubby LOVES this dish and whines when I don't make it. If you like LOTS of sauce double the liquid amounts. Great for indoor cooking nights....

Provided by Tanya Preston

Categories     Main Dish Recipes     Rib Recipes

Time 1h20m

Yield 6

Number Of Ingredients 10

4 pounds boneless beef short ribs, trimmed and cut into 2-inch pieces
1 (8 ounce) can tomato sauce
1 cup tomato juice
1 small onion, finely chopped
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
¼ teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground black pepper

Steps:

  • Preheat the oven broiler.
  • Place ribs on a rack in a broiler pan, and broil on top oven rack 15 minutes, or until well browned. Remove from heat, and transfer to a baking dish. Reduce oven temperature to 350 degrees F (175 degrees C).
  • In a saucepan over medium heat, mix the tomato sauce, tomato juice, onion, vinegar, Worcestershire sauce, and hot sauce. Season with cinnamon, cloves, and pepper. Bring to a boil. Pour over the ribs in the baking dish.
  • Bake ribs in the 350 degrees F (175 degrees C) oven 45 minutes, or until meat pulls apart easily with a fork and reaches a minimum internal temperature of 160 degrees F (70 degrees C).

Nutrition Facts : Calories 651.1 calories, Carbohydrate 6.3 g, Cholesterol 124.4 mg, Fat 55.7 g, Fiber 1 g, Protein 29.5 g, SaturatedFat 23.6 g, Sodium 489.2 mg, Sugar 4.1 g

SHORT RIB RAGù RECIPE BY TASTY



Short Rib Ragù Recipe by Tasty image

Here's what you need: bone-in beef short rib, kosher salt, freshly ground black pepper, olive oil, yellow onion, carrot, garlic, tomato paste, port or red wine, crushed tomato, beef stock, dijon mustard, bay leaves, fresh thyme, water, pappardelle pasta, fresh parsley, grated parmesan cheese

Provided by Claire Nolan

Categories     Dinner

Yield 6 servings

Number Of Ingredients 18

2 lb bone-in beef short rib, cut into 2-inch (5-cm) pieces
3 teaspoons kosher salt, divided, plus more to taste
3 teaspoons freshly ground black pepper, divided, plus more to taste
1 tablespoon olive oil
1 cup yellow onion, diced
1 ½ cups carrot, diced
2 cloves garlic, minced
2 tablespoons tomato paste
2 cups port or red wine
28 oz crushed tomato, 1 can
1 cup beef stock
1 tablespoon dijon mustard
2 bay leaves
6 sprigs fresh thyme
1 cup water, as needed
2 lb pappardelle pasta
fresh parsley, finely chopped, for garnish
grated parmesan cheese, for garnish

Steps:

  • Pat the short ribs with paper towels to remove any excess moisture, then season generously with 2 teaspoons kosher salt and 2 teaspoons pepper.
  • Add the olive oil to a Dutch oven or large, heavy-bottomed pot and heat over high heat until shimmering. Add half the short ribs and sear on each side until deep brown, about 7 minutes total. Remove from the pan and set aside. Repeat with the remaining short ribs.
  • Discard all but 1 tablespoon of rendered fat from the pot. Add the onion, carrot, garlic, 1 teaspoon of salt, and 1 teaspoon of pepper. Sauté over medium heat until the vegetables are softened, about 5 minutes.
  • Add the tomato paste and sauté for a few more minutes, until darkened and thickened.
  • Pour in the wine and use a wooden spoon to scrape any browned bits, or fond, from the bottom and sides of the pan. Reduce the liquid by half, about 15 minutes.
  • Add the crushed tomatoes, beef stock, mustard, bay leaves, and thyme to the pot. Stir to combine.
  • Add the short ribs, making sure the meat is submerged. Bring to a boil, then reduce the heat to low and cover. Simmer for about 2 hours, stirring occasionally. Add up to 1 cup (240 ml) of water as needed if the sauce gets too thick. Skim excess fat off the top as needed. The short ribs are done when the meat pulls apart easily.
  • Discard any bones that the meat has fallen off of, as well as the bay leaves and thyme stems. Transfer the short ribs to a cutting board. Pull out any remaining bones and discard. Using two forks, shred the meat, then return to the pot.
  • Add salt and pepper to taste. Simmer for 15 minutes over low heat.
  • Cook the pasta according to the package instructions. Plate the pasta in shallow bowls and ladle a scoop of ragù on top. Garnish with finely chopped parsley and freshly grated Parmesan cheese.
  • Enjoy!

Nutrition Facts : Calories 1022 calories, Carbohydrate 147 grams, Fat 21 grams, Fiber 9 grams, Protein 51 grams, Sugar 14 grams

CLARA'S SHORT RIBS



Clara's Short Ribs image

This came from the Dallas Morning News earlier in the year. Definitely not for those watching their fat intake.

Provided by knitaholic

Categories     Meat

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 7

3 lbs beef short ribs
14 ounces chili sauce
12 ounces Coca-Cola
4 tablespoons Worcestershire sauce
1 teaspoon black pepper
1 teaspoon celery salt
2 tablespoons hot sauce

Steps:

  • Cook short ribs in boiling water about 5 minutes to remove excess fat. Drain and place in a baking dish.
  • Mix remaining ingredients to create baking sauce.
  • Preheat oven to 325 degrees. Pour sauce over meat and cover. Basting often, bake for about 2 hours or until meat is falling off the bones.

Nutrition Facts : Calories 978.6, Fat 82.4, SaturatedFat 35.8, Cholesterol 172.4, Sodium 1234, Carbohydrate 21, Fiber 4, Sugar 13.2, Protein 34.4

CLARA'S SHORT RIBS



CLARA'S SHORT RIBS image

Number Of Ingredients 7

3 lbs. beef short ribs
1 (14 oz) bottle chili sauce or ketchup
1 (12 oz) can Coke
4 Tbs. Worcestershire sauce
1 tsp black pepper
1 tsp celery salt
2 Tbs. hot sauce

Steps:

  • Cook short ribs in boiling water for about 5 min to remove excess fat. Drain and place in baking dish. Mis remaining ingredients to creat baking sauce. Preheat oven to 325. Pour sauce over meat and cover. Bake for about 2 hours, basting frequently, until meat is falling off the bones.

SYLVIA'S RIBS



Sylvia's Ribs image

Ooey gooey good! Never a leftover. You can also add finely chopped onions, soy sauce, etc.

Provided by Sylvia Rose

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 2h

Yield 8

Number Of Ingredients 9

8 pounds pork spareribs
3 cups ketchup
1 cup barbeque sauce
1 cup brown sugar
2 ½ tablespoons lemon juice
2 teaspoons Worcestershire sauce
1 dash hot pepper sauce, or to taste
3 tablespoons steak sauce, (e.g. Heinz 57)
2 cloves garlic, minced

Steps:

  • Place the ribs in a large stock pot with enough water to cover. Bring the water to a boil and cook over medium-high heat for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In medium saucepan, combine ketchup, barbeque sauce, brown sugar, lemon juice, Worcestershire sauce, hot pepper sauce, steak sauce and garlic; blend well. Cook the sauce over medium heat for approximately 20 minutes. (Please note that the above ingredients are all to taste. Use more or less of anything you like. I never make the ribs the same way twice!)
  • Cut the ribs between the bones and place in a baking pan. Pour sauce over ribs, cover and cook for 30 minutes. Remove foil and continue cooking for an additional 30 minutes.

Nutrition Facts : Calories 997.5 calories, Carbohydrate 53.6 g, Cholesterol 240 mg, Fat 60.5 g, Fiber 0.6 g, Protein 59.4 g, SaturatedFat 22.1 g, Sodium 1643.3 mg, Sugar 46.5 g

SCOTT'S SHORT RIBS FROM THE BAREFOOT CONTESSA



Scott's Short Ribs from the Barefoot Contessa image

This is from the potluck dinner episode of the Barefoot Contessa, Ina Garten. They were so fall-off-the bone good-looking on TV that I just had to post these!!! From FoodNetwork.com

Provided by Spongebob Chefpants

Categories     One Dish Meal

Time 2h20m

Yield 1 large pot rib dinner, 6 serving(s)

Number Of Ingredients 14

6 beef short ribs, trimmed of fat
kosher salt & freshly ground black pepper
1/4 cup olive oil
1 1/2 cups chopped onions (2 onions)
4 cups large-diced celery (6 large stalks)
2 carrots, peeled and large-diced
1 small fennel, fronds, stems, and core removed, large-diced
1 leek, cleaned and large-diced, white part only
3 garlic cloves, finely chopped
1 (750 ml) bottle Burgundy wine or 1 (750 ml) bottle dry red wine
fresh rosemary sprig
fresh thyme sprig
6 cups beef stock
1 tablespoon brown sugar

Steps:

  • Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
  • Meanwhile, heat the olive oil in a large Dutch oven and add the onion, celery, carrots, fennel, and leek and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Pour the wine over the vegetables, bring to a boil, and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
  • Place the roasted ribs on top of the vegetables in the Dutch oven and add the beef stock and brown sugar. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
  • Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.

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From lcbo.com


HOW TO COOK BRAISED BEEF SHORT RIBS - CHEF ALLI
2020-12-06 Add the reserved short ribs from the platter to the liquid in the Dutch oven; cover with a lid. Bake the short ribs for 1 hour at 350 degrees F., then reduce the heat to 325 degrees F., continuing to bake the ribs for 1 1/2 – 2 hours, or until the meat is very fork-tender. Remove the pot of short ribs from the oven.
From chefalli.com


BRAISED SHORT RIBS WITH EGG NOODLES | GEOFFREY ZAKARIAN | RECIPE ...
Heat 2 tablespoons of the olive oil in a Dutch oven or heavy pot over high heat. Season the short ribs generously on all sides with salt and pepper. Add the meat to the pot and sear on all sides until browned, 5 to 10 minutes. Remove the short ribs from the pot with tongs and set aside. Lower the heat to medium and add the remaining 2 ...
From rachaelrayshow.com


HOW TO MAKE SHORT RIBS IN THE OVEN | SOUTHERN LIVING
1 (750-ml) bottle dry red wine. Fresh parsley for garnish. Preheat oven to 350°F. Generously coat the short ribs in salt and pepper. Heat half of the olive oil in a Dutch oven over medium-high heat. Add half of the short ribs and sear the outside of each rib until browned, turning to cook all surfaces of the meat, about 8 minutes.
From southernliving.com


CLARA'S RECIPES — RECIPES OF A LIFETIME
Clara’s Recipes. Techniques Clara Cooks 12/16/20 Techniques Clara Cooks 12/16/20. Garlic Olive Oil Much more versatile than jarred chopped garlic. Read More . Tradition Clara Cooks 12/15/20 Tradition Clara Cooks 12/15/20. Gramma Ersilia’s Rosemary Potatoes Truly, food of the gods, ambrosia. Read More. New Take Clara Cooks 12/14/20 New Take Clara Cooks …
From recipesofalifetime.com


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