DEVILED SHORT RIBS
Short ribs start out tough but end up tender after a long, moist roast in the oven.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the ribs: Preheat the oven to 350 degrees F.
- Lay the short ribs meaty side up in a large roasting pan and season with salt and pepper. Scatter the carrots, celery, onion, garlic, bay leaf, and rosemary around the ribs. Add the chicken broth and vinegar. Set the pan directly over 2 burners and bring to a simmer over high heat. Lay a sheet of parchment paper over the ribs and transfer to the oven. Cook until the meat is fork-tender, about 2 hours. Remove from the oven and cool in the liquid, about 30 minutes. (The dish can be prepared up to this point 1 day ahead, covered, and refrigerated.)
- For the coating: Whisk the mustard with the honey, water, and 1/2 teaspoon of the salt. Pulse the bread to make coarse breadcrumbs in a food processor. Add the garlic, parsley, olive oil, remaining 1/2 teaspoon salt, and the pepper, to taste, and pulse briefly to combine. Transfer mixture to a shallow bowl.
- Preheat the oven to 450 degrees F.
- Remove the ribs from the braising liquid (reserve liquid for other uses) and pat dry. Brush the meaty side of each rib with some of the mustard mixture, then press it into the breadcrumb mixture to coat. Arrange the ribs on a baking sheet and roast until the breadcrumbs are brown and crisp, 20 to 25 minutes. Serve the ribs hot or at room temperature.
CROCK POT DEVILED SHORT RIBS
Make and share this Crock Pot Deviled Short Ribs recipe from Food.com.
Provided by Julie Leo
Categories Meat
Time 7h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine 2 tablespoons flour, the salt, and pepper in a bowl or food storage bag.
- Dredge or toss ribs with the flour mixture.
- Heat oil in large skillet over medium high heat; add ribs and brown on all sides.
- Pour off excess fat.
- In crock pot, combine ribs, onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard, and chili powder.
- Cover and cook on LOW for 7 to 9 hours.
- Turn to HIGH.
- Dissolve 1 tablespoons flour in 1 or 2 tablespoons water.
- Stir into crock pot.
- Cook on HIGH for about 10 to 15 minutes longer, or until slightly thickened.
- Serve with noodles or rice.
SIMPLE BEEF SHORT RIBS
The basics of this recipe came from my mom, and it was passed down to her from her mother and Oma. I changed it a little, and you can too. You can braise in basically any liquid you want. The short ribs come out so delicious and tender, and there is not an overwhelming sauce to overpower them.
Provided by CooperCook
Categories Main Dish Recipes Rib Recipes
Time 2h30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 363.8 calories, Carbohydrate 10 g, Cholesterol 54.2 mg, Fat 27.4 g, Fiber 0.8 g, Protein 13 g, SaturatedFat 11.2 g, Sodium 651.4 mg, Sugar 1.9 g
DEVILED PRIME RIB BONES
I found this recipe while ISO another recipe for "Beef and Barley Soup". I just could not throw out the beautiful ribs from our "Christmas Prime Rib". These sound delicious, but I will have to make them with the ribs from our next Prime Rib. (DH won the coin toss between these or soup) I'm posting it now, knowing there are a lot of beautiful prime rib bones around this time of year. This seems like such a simple way to make use of them, besides throwing them into the garbage or to the dog. "Sorry Rover" You could always mix up the seasonings and use garlic, thyme, rosemary, Dijon, or horseradish; panko instead of breadcrumbs... infinite possibilities
Provided by JTsMom
Categories Lunch/Snacks
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the broiler to high.
- Melt the butter in a small saucepan; remove from heat and stir in the mustard, cayenne and Worcestershire; season to taste with salt and pepper.
- Brush the ribs with the melted butter mixture; roll in the bread crumbs, coating well.
- Place on a broiler pan and broil, turning occasionally and basting with remaining butter, until golden brown, 12 to 15 minutes.
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
DEVILED SHORT RIBS WITH PUMPKIN, CHICKPEAS AND KALE
Provided by Elaine Louie
Categories dinner, main course
Time 3h45m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees. Rinse short ribs, and dry thoroughly with paper towels. Season with salt and pepper. In a large ovenproof casserole over high heat, heat oil and add ribs. Sear until well browned and crusty on all sides.
- Remove ribs from pan, and reduce heat to medium. Add onions, and saute until just beginning to brown, about 10 minutes. Add garlic, brown sugar, porter and stock. Return ribs to pan, coverpan and bake in oven until meat is very tender, about 3 hours. Remove pan from oven. Transfer ribs to a platter, and keep warm.
- Add pumpkin to casserole, and place pan over medium-high heat. Cook until the liquid has reduced and thickened and the pumpkin is just tender, about 5 to 7 minutes. Reduce heat to low, and add chickpeas.
- Preheat oven to 475 degrees, or a broiler with a rack 3 inches from heat. In a small mixing bowl, combine the Dijon mustard, dry mustard and white wine. Brush mixture on all sides of the short ribs. In a bowl, combine bread crumbs and parsley. Pat onto short ribs. Place ribs on a baking sheet, and place in oven or under broiler. Cook until hot and crispy, being careful to avoid burning, about 5 minutes. While ribs are browning, add kale to pumpkin and chickpea mixture. Simmer until heated.
- To serve, spoon pumpkin ragout into large flat soup plates. Place a serving of short ribs on top of each plate. Sprinkle with freshly grated horseradish, if desired, and serve immediately.
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