Deviled Short Ribs Recipes

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DEVILED SHORT RIBS WITH PUMPKIN, CHICKPEAS AND KALE



Deviled Short Ribs With Pumpkin, Chickpeas And Kale image

Provided by Elaine Louie

Categories     dinner, main course

Time 3h45m

Yield 6 servings

Number Of Ingredients 18

6 short ribs, about 1 pound each
2 tablespoons kosher salt
2 tablespoons cracked black peppercorns
1/4 cup vegetable or light olive oil
3 cups chopped onions
6 cloves garlic, finely chopped
2 tablespoons brown sugar
12 ounces porter or stout
4 cups beef, veal, chicken, vegetable stock or water
3 cups diced fresh pumpkin or winter squash (butternut or acorn)
2 cups canned chickpeas, drained
3 tablespoons Dijon mustard
1 teaspoon dry mustard
2 tablespoons white wine
2 cups fresh bread crumbs
1/4 cup chopped fresh parsley
2 cups chopped fresh kale, or Swiss chard
Freshly grated horseradish root, optional

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.

CROCK POT DEVILED SHORT RIBS



Crock Pot Deviled Short Ribs image

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

3 1/2-4 lbs short rib of beef
1/4 cup flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
2 medium onions, sliced
1/2 cup dry red wine
1/2 cup chili sauce
3 tablespoons brown sugar
3 tablespoons vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
2 tablespoons flour
1 -2 tablespoon water

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.

DEVILED SHORT RIBS



Deviled Short Ribs image

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

8 pieces English-style beef short ribs, about 6 pounds (see Cook's Note)
Kosher salt and freshly ground black pepper
2 medium carrots, peeled and sliced
2 ribs celery, sliced
1 large onion, quartered
6 cloves garlic, smashed
1 bay leaf
1 sprig fresh rosemary
2 1/2 cups chicken broth, homemade or low-sodium canned
1/3 cup red wine vinegar
1/3 cup dry English-style mustard
1/3 cup honey
1 tablespoon water
1 teaspoon kosher salt
5 ounces sourdough bread, crusts trimmed, and torn into large chunks
2 cloves garlic, minced
3 tablespoons minced fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

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.

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Top Asked Questions

How long to cook Boneless short ribs in slow cooker?
Add the beef broth, vinegar, brown sugar, and garlic. Bring to a boil and cook, stirring, for about 1 minute. Pour the wine and broth mixture over the ribs in the slow cooker. Cover and cook on LOW for 7 to 9 hours, or until the beef is very tender. Remove the beef and vegetables to a platter and keep warm.
What to serve with boneless beef short ribs?
These tender, melt-in-your-mouth beef short ribs are served with the delicious gravy for a fabulous meal. Serve with mashed potatoes and your favorite vegetables, or serve them with hot cooked noodles or rice. Make this dish with boneless or meaty bone-in short ribs. Or make the dish with a lean chuck roast, cut into chunks or cubed.
How to trim excess fat from beef short ribs?
How to Make It Trim excess fat from the short ribs. Combine the flour, salt, and freshly ground black pepper in a food storage bag or a wide shallow plate. Shake or dredge the beef pieces with the flour mixture. Heat the olive oil in a large skillet over medium-high heat. Transfer the ribs to the slow cooker.
What's the best way to cook deviled bones?
Discard the bones, transfer the ribs to a bowl, and cover with aluminum foil. Strain the pan juices into a gravy separator and pour off the fat. Transfer 2 cups of the liquid to a saucepan, reserving the remaining pan juices for another use (such a soup).

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