CLASSIC BRAISED BEEF SHORT RIBS
Classic Braised Beef Short Ribs are cooked low and slow until they reach fall-off-the-bone deliciousness. This simple dish is a classic that is full of comfort food flavor.
Provided by Rachel Farnsworth
Categories Main Course
Time 2h40m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit. Season all sides of the short ribs with salt and pepper.
- 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.
- Pour in beef broth, red wine (if using) and Worcestershire sauce. Bring to a simmer. Return short ribs to pan. Place a rosemary sprig on top.
- Cover with lid and transfer to preheated oven for about 2.5 hours, until meat is tender.
Nutrition Facts : Calories 682 kcal, Carbohydrate 3 g, Protein 63 g, Fat 44 g, SaturatedFat 15 g, Cholesterol 195 mg, Sodium 813 mg, Sugar 1 g, ServingSize 1 serving
BRAISED BEEF SHORT RIBS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 3h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Heat a roasting pan over high heat with the oil. Sprinkle the ribs with salt and pepper. Add the ribs to the pan, then reduce the heat to medium. Sear on both the top and bottom of the meat, 2 to 3 minutes per side, reserving the pan drippings. After searing the ribs, add the stock, mirepoix, tomato paste, merlot, garlic and the reserved pan drippings to the pan. Tightly cover and cook in the oven for 2 1/2 to 3 hours. Remove the pan from the oven and check the ribs, which should be fork tender. If need be, continue cooking to achieve desired tenderness. Next remove the ribs and reserve the liquid to create sauce.
- Pour the reserved cooking liquid through a strainer, then discard the remaining vegetables. In a saucepan, blend the herbs and liquid over medium-high heat. Reduce the liquid by three-quarters, yielding 3 cups of sauce. Pass the reduced sauce through a strainer, then set aside and keep warm.
- For the potatoes: In a large pot, bring 1 gallon of water to a boil. Add the potatoes and cook until softened, 15 to 18 minutes, then drain. Pass the potatoes and butter through a food mill or ricer into a bowl. Next add the salt and pepper, and then blend with a whisk. Taste and add additional salt and pepper if needed.
- To serve, place the mashed potatoes in the center of the plate, top with a short rib, and finish with the warm sauce. Repeat for the remaining short ribs.
BRAISED BEEF SHORT RIBS
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
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
BRAISED SHORT RIBS
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.
FRENCH INFLUENCED BRAISED BEEF SHORT RIBS
I found this recipe in Cooking Enthusiast catalog, under the title of French Influenced. Very tender meat and nice thick sauce. Wonderful flavor. The recipe did call for 2 large sprigs of fresh Rosemary and I opted to use bay leaves instead as I don't care for Rosemary.
Provided by Papa D 1946-2012
Categories Meat
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Season ribs with salt and pepper.
- Heat 2 tbs.oil in large dutch oven or braiser over medium high heat, add short ribs and brown as evenly as possible. Do in batches.
- Remove ribs and set aside. Reduce heat to medium and add onions, carrots, celery, garlic and cook until tender.
- Add tomato paste, beef broth, red wine and cook, stirring, until incorporated, add ribs and bay leaves, reduce to a simmer, cover and cook over low heat for 3 - 3 1/2 hours or until meat easily falls off the bone.
- Remove from heat and let sit for about 15 minutes for fat to rise to the top, skim off any fat with a ladle. If sauce isn't thick enough remove ribs and add water/cornstarch mixture and bring to a boil, stir to thicken.
- Serve ribs over egg noodles and top with sauce.
- Garnish with scallions. (optional).
Nutrition Facts : Calories 1339.3, Fat 114.6, SaturatedFat 48.4, Cholesterol 229.8, Sodium 597.4, Carbohydrate 18.2, Fiber 3.9, Sugar 8.2, Protein 46.6
OVEN-BRAISED BEEF SHORT RIBS
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
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
GARLIC BRAISED SHORT RIBS WITH RED WINE
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
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.
CONTEST-WINNING BRAISED SHORT RIBS
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
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.
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