Fall Off The Bone Beef Short Ribs Recipes

RIDICULOUSLY TENDER BRAISED BEEF SHORT RIBS

Steps:

• Trim the as much excess fat off the top /sides of each rib. Try and avoid slicing into the meat as much as you can, and try to remove as much "silver skin" as possible, as this will not break down easily during cooking.
• Dice the vegetables small and equal sized so they cook fast and evenly.
• Measure the wine, tomato paste, marmite and beef stock.
• Prepare the herbs and star anise - tie the rosemary and thyme up with some string (this is the boquet garni)
• Weigh the butter and combine the flour and milk powder together in a dish.
• At the last stage cover the ribs with the flour/milk powder combo. Shake off the excess by banging them together.
• First stage is to sear the meat in a hot pan. Get a casserole dish with a heavy bottom (important to ensure we don't burn the meat) and put on a medium high heat. It should be hot but not so much that you can easily burn meat.
• Add some oil to the pan after heating for around 30 seconds. The oil should fully coat the bottom of the pan to prevent sticking.
• Immediately after adding oil, add the beef ribs. Place them face down on the meat side (not the bone side). Make sure they are not on top of each other and they are fully touching the bottom of the pan. Sear in batches if needs be.
• Sear on three sides - the top, and each side of the rib. No need to sear the bottom of the bone. Remove from the pan when each side has a nice golden sear. Place in a bowl and keep to the side.NOTE - Don't worry if they stick to the pan, use tongs to wiggle them free. If they don't come off, it means they are not ready. Leave them for another minute or so until done - turn down the heat if you feel it's burning. Don't worry if there are bits stuck to the pan when you pry them free, this is what we want! Flavour.
• Remove any black charred bits on the bottom of the pan as these are bitter. Add the onions and star anise to the pan now. Turn the heat down to a medium - low heat and stir well. Now we want to 'sweat' the vegetables - this means to remove their liquid and allow them to go soft. Cook for about 5 minutes. Scrape the bottom of the pan until all the sticky brown bits come up too. If they don't all come off, wait until the wine reduction step.NOTE - Don't allow the onion to brown otherwise it will add a slight bitter flavour profile.
• Next add the celery, carrot and mushrooms and sweat down for around 10 minutes or until nice and soft. Stir well.
• Remove the star anise (best to use a whole one so it's easier to remove) and add the red wine. Turn the heat up to high and reduce down until thick and syrupy or almost evaporated.
• Next add tomato purée and marmite. Stir well. Cook for 1 minute on a medium low heat.
• Add the beef ribs back now. Stir well and coat them in the vegetable mix.
• Add the stock to the pot now - remember, use proper stock or this recipe will not work towards the end (i.e. thickening). Ensure the ribs are submerged - add a splash of water if you need. Bring the stock to the boil on the hob. Stir well to ensure the vegetables are not stuck to the bottom.
• Once the stock is boiling, add the bay leaf and boquet garni ensuring the string is hanging just out of the pot.
• Place a lid on the pot, make sure the tip of the string is hanging outside. Place in a pre-heated oven at 180C for around 4 hours. The longer the better.
• Remove from the oven 4 hours - be carefull it will be hot. Check the tenderness of the ribs with a fork, if it begins to pull apart they are ready. If ready, place to one side.NOTE - if they are not ready resume the cooking process for another 30-45 mintues and check aghain. If they are good quality ribs they should be done within 4 hours.
• Remove the ribs carefully from the pot, ensuring the meat stays attached to the bone. Place each rib in foil and wrap well. Put on a baking tray, cover with a tea towel and place in a warm area to retain the heat whilst finishing the sauce.
• Strain the liquid through a sieve into a large pourable glass jug. Strain once more into a medium sized heavy bottom saucepan. NOTE - discard the vegetable mush, use for comopost!
• Put the saucepan on a high heat and bring to the boil. Once boiling, reduce the heat down to medium and simmer - stir with a whisk occasionally to make sure it is not sticking (or catching) on the bottom. If it is, reduce the heat slightly and whisk more often.
• Reduce the liquid down to around about 1/3 of the original volume. This should take around 15-20 minutes. The sauce should be thick and no longer emmulate the consistency of water. To check, take a tablespoon and dip it fully into the sauce. Remove the spoon and turn so the back of the spoon is facing you. Run your finger across the spoon to create a line, if the line remains and the sauce holds its shape it's done. If most of the sauce sticks to the spoon whilst upside down this is another good indicator of the correct consistency.NOTE - it depends on your preference. The most decadent sauce is reduced until thick and glossy. It should have an almost sticky mouth feel (this is the colagen) and have a lovely intense beef flavour. As a guide you should have around 375ml of liquid after reducing about 1000ml.
• Finish with the butter - whisk it into the sauce until fully dissolved. The saiuce will now become glossy, lovely and rich.
• Serve in deep, wide edged bowls on a bed of buttery mash and vegetables of choice. Place the rib on top of the mash and drizzle over the sauce. Serve extra on the side in a pot for the guest (or yourself!) to add whilst eating.

FALL OFF THE BONE BEEF RIBS

Steps:

• Preheat oven to 275° F.
• Remove excess fat from ribs. Peel the silver skin off the back of the ribs if you can - lift with a sharp knife and grab with a paper towel to remove.
• Cut ribs apart into individual pieces.
• Rub ribs all over with lemon juice.
• Coat ribs with dry rub. Place meat side down in a large baking pan, & cover tightly with foil, shiny side out.
• Bake in the oven for 3 1/2 hours.
• Remove from oven & pour off liquid.
• Brush bbq sauce over all sides of ribs.
• Grill: To finish ribs on the grill, remove from the pan and place ribs on the grill (I use a basket over direct but low heat) basting and turning a few times for about 10 minutes.
• Oven: To finish ribs in the oven, set oven to broil and return ribs to the same oven rack, uncovered, basting and broiling about 5 minutes per side, watching so they don't burn.

FALL OFF THE BONE BEEF SHORT RIBS

Steps:

• Boil ribs in large pot of water with celery, garlic, onion and spice with whatever seasoning you like, I add salt and black and red pepper. Boil on med to med-hi heat (slow boil) when the meat is almost falling off the bone, add potatoes, carrots and cabbage and continue to cook until vegetables are tender and ribs are literally falling off the bone (depending upon how many ribs you have, it usually takes at least 2 hours).
• Mix ketchup, lemon juice (1 put 1 lemon, you don't need that much, just had to put an amount) and horseradish to taste. Dip vegetables and meat in sauce.

FALL-OFF-THE-BONE SHORT RIBS

Steps:

• Preheat oven to 375 degrees F.
• Season the short ribs with salt and pepper. In a large Dutch oven or soup pot over medium-high heat, add the oil. Sear the ribs on all sides until well colored and slightly charred. Remove the ribs from pan to a plate and set aside.
• Over medium-low heat, add the onions to the Dutch oven and cook for 1 to 2 minutes. Add the red wine and vinegar and reduce liquid by half. Stir in the tomatoes, stock and fresh herbs. Add the short ribs and cover the pot. Put in the oven and cook until meat is fork tender, about 90 minutes. Remove from oven, transfer the short ribs to a large bowl and shred the meat. Assemble the sandwiches on brioche buns with slaw. Skim the fat from the cooking liquid, strain into a serving bowl and use for dipping the sandwiches.
• In a large bowl, mix together all ingredients. Allow to sit in refrigerator for 30 minutes before serving. Serve on top of sandwiches.

BEEF SHORT RIBS BRAISED IN RED WINE (FALL OFF THE BONE)

Steps:

• Heat 1 Tbsp. of olive oil in a Dutch oven or pot on medium heat. Season beef short ribs with a little salt and freshly ground pepper on both sides. When oil is hot, brown meat in 2 batches making sure the top and bottom are browned for about 4 mins. each side. Set aside on a plate.
• Remove excess oil in pot with a ladle or spoon, leaving just about 1 Tbsp. oil and the brown bits in the pot. Add 1 more Tbsp of olive oil into the pot. Saute the diced oinion for 3 mins. until translucent. Add in the garlic, celery and carrots. Let cook for about 4 mins. Then season with a little salt and freshly ground pepper. Add in the red wine. Let it simmer for 3 mins. Add beef broth, short ribs and thyme sprigs into the pot. Cover and lower the heat to let simmer for 2 hours.
• After 2 hours, check the beef for tenderness. Adjust seasoning with salt and freshly ground pepper to your taste. Remove extra fat on top with a spoon until you see the dark sauce in the bottom. Discard thyme stems. Serve with mashed potatoes or steamed rice.

FALL OFF THE BONE BBQ RIBS RECIPE

Steps:

• Spray the slow cooker with non-stick cooking spray (or use a slow cooker liner to make clean up a breeze!).
• Take your slab of ribs (make sure that they are defrosted) and cut into individual slabs (about 2-3 ribs each). Throw the ribs into the slow cooker.
• Mix 3 1/4 cups pineapple juice and the brown sugar together and pour over the ribs.
• Cook on HIGH heat in the slow cooker for 7-8 hours or LOW for 10-12 hours.
• After they are done in the slow cooker, use tongs to gently pull them out (they will literally fall apart when you touch them).
• Turn the grill on medium heat. While the grill is warming up, mix together the bottle of BBQ sauce and 1/4 cup of pineapple juice you saved from earlier.
• Place the ribs gently on the grill and and brush with BBQ sauce.
• Turn the ribs twice, slathering with more sauce each time (you can't have enough sauce).
• They will take about 10-15 minutes to glaze over (as soon as that sauce starts to turn sticky, you know they are done).
• Serve immediately and enjoy.

RIB RUB FOR FALL-OFF-THE-BONE RIBS

Steps:

• Combine white sugar, brown sugar, salt, paprika, black pepper, garlic powder, onion powder, and cayenne pepper in a container with a lid; shake until rub is evenly combined.
• Generously rub both sides of each rib rack with rub.
• Preheat grill for medium heat and lightly oil the grate.
• Place 1 rack of ribs, meaty-side down, in the center of main grill rack; cook for 5 minutes; transfer to the far side of top grill rack, meaty-side up. Repeat process with remaining rib racks.
• Angle the rib racks on the top grill shelf so the meaty sides are facing out and they are stacked one in front of the other at an angle. Turn off heat directly below the ribs and turn other burner on low; close the grill lid and cook for 30 minutes.
• Flip ribs so the closest side to the flame is the furthest side and the meaty side is still facing forward and the rack that was in the front is now in the back. Continue to cook, flipping every 30 minutes, until outsides are crispy and meat is tender, about 5 hours. Slice into small chunks.

FALL-OFF-THE-BONE 30-MINUTE INSTANT POT® RIBS

Steps:

• Mix brown sugar, chili powder, parsley, salt, garlic powder, black pepper, cumin, onion powder, and paprika in a bowl using a fork, breaking up any large clumps. Rub spice mixture over both sides of the ribs.
• Place a steam rack inside a multi-functional pressure cooker (such as Instant Pot®). Pour water and cider vinegar into the bottom of the pot. Lower ribs into the pot by curving them around the edge. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place ribs on the foil. Top with barbeque sauce.
• Broil ribs until sauce is bubbling, about 3 minutes.

FALL-OFF-THE-BONE SHORT RIBS - FOOD NETWORK

Steps:

• Preheat oven to 375 degrees F.
• Season the short ribs with salt and pepper.
• In a large Dutch oven or soup pot over medium-high heat, add the oil. Sear the ribs on all sides until well colored and slightly charred. Remove the ribs from pan to a plate and set aside.
• Over medium-low heat, add the onions to the Dutch oven and cook for 1 to 2 minutes.
• Add the red wine and vinegar and reduce liquid by half.
• Stir in the tomatoes, stock and fresh herbs.
• Add the short ribs and cover the pot. Put in the oven and cook until meat is fork tender, about 90 minutes.
• Remove from oven, transfer the short ribs to a large bowl and shred the meat.
• Assemble the sandwiches on brioche buns with slaw.
• Skim the fat from the cooking liquid, strain into a serving bowl and use for dipping the sandwiches.
• Kicked Up Cole Slaw:
• 1 (16-ounce) package shredded cole slaw mix
• 1/2 red onion, sliced thin
• 2 green onion, sliced
• 3/4 cup mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons white vinegar
• 2 tablespoons sugar
• Several dashes hot sauce
• 1/2 teaspoon coarsely ground black pepper
• Pinch cayenne pepper
• 1/4 teaspoon celery salt
• Pinch kosher salt
• In a large bowl, mix together all ingredients. Allow to sit in refrigerator for 30 minutes before serving.
• Serve on top of sandwiches.

FALL-OFF-THE-BONE STICKY BARBECUE RIBS

Steps:

• If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
• Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
• Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.