Honey And Vinegar Braised Short Ribs With Spinach Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HONEY GARLIC RIBS



Honey Garlic Ribs image

Easy to make, these ribs are delicious served either hot or at room temperature. So this is a great recipe for a casual dinner party that you can make ahead. The sauce is great served over rice.

Provided by Laurie Thompson

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 1h20m

Yield 8

Number Of Ingredients 8

4 pounds pork spareribs
½ cup honey
¼ cup soy sauce
¼ cup distilled white vinegar
2 cloves garlic, minced
2 tablespoons brown sugar
1 teaspoon baking soda
1 teaspoon garlic salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
  • Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
  • Bake for 1 hour, turning every 20 minutes.

Nutrition Facts : Calories 477.1 calories, Carbohydrate 21.7 g, Cholesterol 120.1 mg, Fat 30.1 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 11 g, Sodium 929 mg, Sugar 20.8 g

TANGY BRAISED SHORT RIBS



Tangy Braised Short Ribs image

This bright, sweet and salty recipe for braised short ribs will work with bone-in or boneless meat, as long as the short ribs are thick (at least 1 1/2 inch), and not the thinly sliced Korean style. Seasoning your meat with salt and pepper at least 24 hours in advance will greatly improve the flavor of the finished product. And, if you can spare an extra 24, making them a day ahead of serving will make them even better, with all that braising liquid flavoring the meat as it sits. Finishing with herbs and lemon are hardly a revelation in the braised meat department, but they are especially welcome here. The fresh lemon juice at the end transforms the braising liquid into a bright, brothy, spoonable sauce good enough to drink.

Provided by Alison Roman

Categories     meat, main course

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 14

5 pounds bone-in short ribs, at least 1 1/2-inch thick, cut into single bone portions (or 3 1/2 to 4 pounds boneless, at least 1 1/2-inch thick)
Kosher salt and freshly ground black pepper
3 tablespoon vegetable or canola oil
2 large yellow onions, quartered
2 heads garlic, halved crosswise
3 tablespoons honey
1/2 cup apple cider vinegar
1/2 cup soy sauce or tamari
4 cups chicken, beef or vegetable broth
4 thyme sprigs
2 cups parsley, leaves and tender stems, finely chopped
1/2 bunch chives, finely chopped
Flaky sea salt
3 lemons, halved, for juicing

Steps:

  • Season short ribs with salt and pepper at least 1 hour (at room temperature) and as much as 48 hours (covered and refrigerated) in advance.
  • Heat oven to 300 degrees. Heat 1 tablespoon oil in a large Dutch oven over medium-high. Working in batches, sear short ribs until deeply golden brown on both large flat sides, 4 to 6 minutes per side. Transfer short ribs to a large plate or cutting board and drain all but about 2 tablespoons fat from the pot. Discard remaining fat. Repeat with remaining short ribs. Drain all fat from the pot and carefully wipe out. (No need to wash, just get rid of any scorched bits.)
  • In the same pot over medium-high, heat remaining 2 tablespoons oil, and add onions and garlic. Cook, stirring occasionally, until the onions and garlic get a bit of color, 4 to 5 minutes. Add honey and cook, stirring until it starts to bubble furiously, turning a darker amber brown and sticking to the bottom of the pot as it cooks.
  • Add vinegar and soy sauce, and, using a wooden spoon or spatula, scrape up the bits on the bottom of the pot. Bring to a strong simmer and cook to reduce by about half, 5 to 8 minutes. Add broth and thyme, and bring to a simmer. Season with salt and pepper and add short ribs back in, bone-side up, making sure they are as submerged in that braising liquid as possible. Cover the pot and place in the oven. Do not look at it or remove the lid for 3 hours. (Nothing bad will happen, promise.)
  • After 3 hours, check the short ribs, they should be extremely tender and nearly falling apart, almost having the jiggly texture of a baked custard or Jell-O. (If not, continue roasting another 20 to 30 minutes.) Remove from oven.
  • At this stage, you can remove the lid and using a spoon, carefully skim as much of the top layer of fat as possible. Increase oven temperature to 425 degrees, and return the pot to the oven, uncovered, to let the short ribs brown a bit on top and thicken the braising liquid a bit, another 35 to 45 minutes. (Alternatively, you can remove the short ribs from the oven, let them cool at room temperature and place in them in the fridge, overnight. When ready to serve, remove them from the fridge and using a spoon, scrape off the solidified fat on the top layer. Return the short ribs, covered, to a 325-degree oven until totally warmed through, 30 to 40 minutes. Remove the lid and increase temperature to 425 degrees, and continue to cook, uncovered, to let the short ribs brown a bit on top and reduce the braising liquid, another 35 to 45 minutes.)
  • Meanwhile, combine parsley and chives in a small bowl and season with flaky salt.
  • Remove the short ribs from the oven and serve straight from the pot or transfer them to a shallow bowl or plate with high sides, spooning the braising liquid over. Squeeze lemons over, letting the juice season the braising liquid. Sprinkle with parsley mixture before serving.

SHORT RIBS BRAISED IN BEER AND BUCKWHEAT HONEY



Short Ribs Braised In Beer and Buckwheat Honey image

Provided by Merrill Stubbs

Categories     main course

Time 2h45m

Yield Serves 6

Number Of Ingredients 9

2 tablespoons vegetable oil
5 pounds short ribs, trimmed
Salt and pepper
1 large onion, finely chopped
6 cloves garlic, minced
3 tablespoons whole-grain mustard
1/3 cup buckwheat honey
12 ounces good ale
1 bay leaf

Steps:

  • Preheat the oven to 350 degrees. Put the oil in a roasting pan set over medium-high heat. Season the ribs generously with salt and pepper and brown them on all sides, about 1 minute per side. Remove from the pan and decrease the heat to medium-low. Add the onion and garlic and cook, stirring, until lightly browned, about 5 minutes. Stir in the mustard, honey, ale and bay leaf. Return the meat to the pan and coat with the sauce.
  • Bring the sauce to a simmer; cover the pan tightly with a lid or foil. Place in the oven and cook until the meat is very tender, 2 to 2 1/2 hours. Remove the ribs, and skim as much fat as possible from the sauce. Serve the meat warm with some sauce.

HONEY-BEER BRAISED RIBS



Honey-Beer Braised Ribs image

Braised in beer with a sweet honey finish, these tender, flavor-rich ribs will be the talk of the table. Serve them with baked potatoes, green beans and a salad for a memorable meal. -Terry Serena, McMurray, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 3h40m

Yield 6 servings.

Number Of Ingredients 8

1/2 cup packed brown sugar
1 teaspoon pepper
3/4 teaspoon salt
6 pounds pork baby back ribs
1/4 cup honey
1 bottle (12 ounces) dark beer or beef broth
1/4 cup cider vinegar
1 bottle (18 ounces) barbecue sauce

Steps:

  • Combine the brown sugar, pepper and salt; rub over ribs. Place ribs bone side down on a rack in a large shallow roasting pan. Drizzle with honey. Combine beer and vinegar; pour around ribs. Spoon some of the beer mixture over ribs., Cover tightly with foil and bake at 325° for 1 hour. Reduce heat to 250°; bake 2 hours longer or until tender., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Drain ribs. Grill, covered, over medium heat for 10-15 minutes or until browned, turning and basting occasionally with barbecue sauce. Serve with remaining barbecue sauce.

Nutrition Facts : Calories 971 calories, Fat 63g fat (23g saturated fat), Cholesterol 245mg cholesterol, Sodium 1208mg sodium, Carbohydrate 43g carbohydrate (41g sugars, Fiber 1g fiber), Protein 52g protein.

HONEY AND VINEGAR-BRAISED SHORT RIBS WITH SPINACH



Honey and Vinegar-Braised Short Ribs with Spinach image

Provided by Alex Stratta

Categories     Beef     Leafy Green     Onion     Vegetable     Bake     Braise     Beef Rib     Celery     Carrot     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 16

2 tablespoons olive oil
4 1/2 pounds beef short ribs
1 cup chopped carrots
1 cup chopped onion
1 cup chopped celery
8 garlic cloves, chopped
1/4 cup honey
1/2 cup red wine vinegar
4 cups canned low-salt chicken broth
1 750-ml bottle dry red wine
1/2 cup ruby Port
1 1/2 tablespoons chopped fresh thyme
1 bay leaf
3 tablespoons butter, room temperature
1 tablespoon all purpose flour
2 6-ounce packages baby spinach leaves

Steps:

  • Preheat oven to 350°F. Heat oil in heavy large pot over high heat. Sprinkle ribs with salt and pepper. Working in batches, brown ribs, turning occasionally, about 10 minutes. Return all ribs to pot. Add carrots, onion, celery and garlic to ribs; cook 5 minutes, stirring occasionally. Add honey; cook 2 minutes, stirring occasionally. Add vinegar and boil until most of liquid is absorbed, stirring occasionally, about 8 minutes. Add broth, red wine, Port, thyme and bay leaf and boil 5 minutes. Cover; transfer to oven. Bake until meat almost falls off bone, stirring occasionally, about 2§ hours.
  • Using tongs, transfer ribs to large bowl. Boil cooking liquid until slightly reduced, stirring occasionally, about 10 minutes. Season with salt and pepper. Mix 1 tablespoon butter and flour in small bowl. Add to sauce; whisk to blend. Boil until thickened, 3 minutes. Mix in ribs. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and chill. Rewarm over medium heat before continuing.) Melt 2 tablespoons butter in another large pot over medium-high heat. Add spinach; cook until just wilted, stirring occasionally, 3 minutes. Season with salt and pepper. Divide spinach among plates. Top with ribs and sauce.

GLAZED AND BRAISED SHORT RIBS WITH SHERRY VINEGAR



Glazed and Braised Short Ribs with Sherry Vinegar image

Provided by Food Network

Categories     main-dish

Time 3h45m

Yield 4 to 6 servings

Number Of Ingredients 15

1 (5-pound) rack short ribs, bison or beef
3 tablespoons olive oil
1 cup sherry vinegar
1 cup sherry
2 1/2 cups beet juice
1 head garlic, cut in half horizontally
1 cup large diced onions
1/2 cup large diced carrots
1/2 cup large diced celery
1 small sachet (thyme, rosemary, and bay leaf)
8 cups veal stock
4 cups water
1/2 cup brown sugar
1 tablespoon unsalted butter
Salt and pepper

Steps:

  • Brown the ribs in the olive oil in a stock pot on all sides. Remove to a paper towel lined plate. Remove the pan from the heat and carefully add the sherry and sherry vinegar. Return to the heat and cook, scraping up any browned bits from the bottom of the pan, for about 5 minutes. Be careful as the alcohol may ignite when returned to heat. If it ignites, wait to stir until the flames die out.
  • Add the rest of the ingredients, except for the butter, including the browned ribs, to the pot. Bring the liquid to a simmer, cover, and cook for about 3 hours, or until the ribs are very tender.
  • Season with salt and pepper. Remove the ribs from the pot and set aside on a plate. Strain the liquid and return to the pot. Add the butter and stir until the butter is incorporated. Add the ribs back to the pot and coat well with the sauce. Serve.

BRAISED BEEF SHORT RIBS WITH SPINACH & HORSERADISH CREAM



Braised Beef Short Ribs With Spinach & Horseradish Cream image

This recipe is from the November 2001 issue of Gourmet Magazine. It is from the "You Asked for It" Column and was adapted from Lucques in Los Angeles. You will need to do some advance prep for the ribs (overnight) so plan accordingly. It is a bit fussy, but it is so yummy it hurts.

Provided by Chef Regina V. Smith

Categories     Meat

Time 11h

Yield 8 serving(s)

Number Of Ingredients 25

2 tablespoons black peppercorns, cracked
8 beef short ribs (approx 5 1/4 lb.)
6 fresh thyme sprigs
1 tablespoon kosher salt
2 tablespoons vegetable oil
1 cup chopped sweet onion
1/4 cup chopped celery
1/4 cup chopped carrot
2 cups dry white wine
1 1/2 cups ruby port
2 tablespoons balsamic vinegar
1 bay leaf (not California)
3 fest flat-leaf parsley sprigs
3 cups veal stock or 3 cups beef stock
1 1/2 lbs russet potatoes (baking)
1 1/4 lbs yellow fleshed potatoes
3/4 cup whole milk
3/4 cup heavy cream
1 cup unsalted butter, cut into tablespoon pieces
3 tablespoons olive oil
4 medium shallots, thinly sliced
15 ounces Baby Spinach
1/2 cup creme fraiche
1 tablespoon prepared horseradish (to taste)
fresh thyme sprig

Steps:

  • Prepare short ribs:.
  • Press peppercorns onto short ribs and put in a large roasting pan. Scatter thyme sprigs over ribs, then chill, covered, for 8 hours, or overnight. Remove thyme sprigs and reserve.
  • Preheat oven to 350°F.
  • Sprinkle ribs with Kosher salt. Heat oil in a deep 12 inch heavy skillet over moderately high heat until it is hot but not smoking. Brown the ribs in two batches on all sides, transferring meat sides up to a roasting pan.
  • Add onion, clelery, and carrot to the skillet and saute, stirring and scraping up the brown bits in pan, until the vegetables are golden brown, about 8 minutes. Add white wine, Port, vinegar, bay leaf, parsley, and reserved thyme sprigs and boil until mixture is reduced to about 3/4 cup, about 20 minutes. Add stock and bring to a boil, then ladles over short ribs in roasting pan (liquid will come about halfway up ribs).
  • Cover the pan tightly with 2 layers of foil and braise short ribs in the middle ot oven until meat is tender and almost falling off the bone, 2 to 3 hours (depending on the size of the ribs). Uncover roasting pan and roast ribs until they are slightly browned, about 15 minutes more.
  • Remove from oven, then tent with foil and let stand for 10 minutes. Transfer ribs to a platter and keep warm, covered.
  • Pour liquid in roasting pan through a fine sieve into a bowl, then skim off the fat. (Liquid should measure 1 cups, but you may have more. If so, transfer liquid to a small saucepan and boil until reduced to 1 cup.)
  • Make potato puree while short ribs braise:.
  • Cover unpeeled potatoes with salted cold water by 1 inch in a 6 to 8 quart saucepan. Simmer potatoes, uncovered, until tender, about 25 minutes. Drain in a colander and cool 15 minutes, then peel potatoes while they are still very warm. Heat milk and cream until warm in a large heavy saucepan over low heat, then force peeled potatoes through a potato ricer into the saucepan. Add butter a few pieces at a time, stirring until incorporated before adding next few pieces. Season the puree with salt and keep warm, covered.
  • Prepare spinach while ribs are standing:.
  • Heat olive oil in clean 12 inch heavy skillet over moderately high heat until hot but not smoking, then suate shallots, stirring, until golden, about 4 minutes. Add spinach and saute stirring, until just wilted, about 2 minutes. Season with salt.
  • Make horseradish cream:.
  • Stir together creme fraiche and horseradish.
  • Serve each rib on potato puree with spinach, then drizzle with cooking liquid and top with a dollop of horseradish cream.
  • Cooks note: The ribs can be made one day ahead. Cool, uncovered, in roasting pan, then chill, covered. Reheat, covered, in a 350 F oven until heated through.

Nutrition Facts : Calories 687.2, Fat 46.4, SaturatedFat 24.8, Cholesterol 114.2, Sodium 969.1, Carbohydrate 42.4, Fiber 5.1, Sugar 7.9, Protein 6.9

More about "honey and vinegar braised short ribs with spinach recipes"

HONEY & VINEGAR-BRAISED SHORT RIBS WITH SPINACH
honey-vinegar-braised-short-ribs-with-spinach image
2019-01-02 Sprinkle ribs with salt and pepper. Working in batches, brown ribs. Return all ribs to pot. 2. Add carrots onion, celery and garlic. Cook 5 minutes. Add honey; cook 2 minutes, stirring occasionally. 3. Add vinegar and simmer …
From brookshirefarm.com


SPICY SLOW-COOKED SHORT RIBS WITH LIME & BASIL
spicy-slow-cooked-short-ribs-with-lime-basil image
Heat the oil in a 5- to 6-quart stovetop-safe slow cooker insert (or in a 12-inch skillet) over medium heat. Add half of the short ribs and brown well, turning once, about 2 minutes per side. Transfer to a bowl and repeat with the …
From finecooking.com


HONEY AND BEER–BRAISED SHORT RIBS RECIPE - JAMES …
honey-and-beerbraised-short-ribs-recipe-james image
Method. Preheat the oven to 300°F. Heat the oil in a 6-quart braising pan with a lid over medium heat. Rub the short ribs all over with salt and pepper. Place them in the pan and sear until brown, about 2 minutes on each side. With …
From jamesbeard.org


BRAISED SHORT RIBS RECIPE WITH COFFEE AND BALSAMIC …
braised-short-ribs-recipe-with-coffee-and-balsamic image
2014-09-28 Instructions. Rub the smoked paprika into the short ribs. Melt the coconut oil in a large skillet over medium-high heat, and sear the short ribs 1-2 min per side or until they are slightly browned. Place the red onion at the …
From stephaniedodier.com


BRAISED SHORT RIBS WITH HONEY - JAMIE GELLER
braised-short-ribs-with-honey-jamie-geller image
2012-10-23 Add the onions and cook, stirring occasionally for about 3 minutes. Add the garlic and cook briefly. Pour in the chili sauce, red wine, water, apple cider vinegar and honey. Add the bay leaf and ginger and stir the ingredients. …
From jamiegeller.com


BRAISED SHORT RIBS WITH HONEY, SOY AND ORANGE
braised-short-ribs-with-honey-soy-and-orange image
2017-02-06 Add onion, ginger, garlic and 5-spice powder and cook until slightly softened and fragrant, 4-5 minutes. Add strips of orange zest and 1/4 cup orange juice, rice wine (or sherry), soy sauce, rice vinegar, honey, chili paste, hoisin …
From nerdswithknives.com


HONEY AND VINEGAR BRAISED SHORT RIBS WITH SPINACH RECIPE
2018-04-19 Heat oil in heavy large pot over high heat. Sprinkle ribs with salt and pepper. Working in batches, brown ribs, turning occasionally, about 10 minutes. Return all ribs to pot. Add carrots, onion, celery and garlic to ribs; cook 5 minutes, stirring occasionally. Add honey; cook 2 minutes, stirring occasionally. Add vinegar and boil until most of ...
From friendseat.com
Cuisine American


HONEY AND VINEGAR BRAISED SHORT RIBS WITH SPINACH AND CELERY …
Apr 12, 2013 - I’m always doing something while I eat – reading, watching a movie, etc. (Yah I know, spare me the lecture). While eating these ribs, I literally wasn’t able to focus on anything else – they were that good. The ribs […]
From pinterest.com


BRAISED BEEF SHORT RIBS WITH SOY SAUCE, BROWN SUGAR, HONEY AND
Blend the sauce ingredients in a food processor. Set it aside until needed. In a large pot of water, boil the ribs for six to eight minutes over medium high heat. Drain the water and rinse the ribs in cold running water. Cut off any obvious excess fat from the ribs. Place the ribs in a dutch oven or crock pot and pour the water in (1.6 cups).
From more.ctv.ca


BRAISED BEEF SHORT RIBS WITH HONEY GLAZE - ROCKLANDS FARM WINERY
2021-10-15 1. Preheat oven to 225F. 2. Season the short ribs well with salt and pepper. 3. Heat oil in a wide, shallow, heavy pan until very hot. Sear meat well on all sides, about 4 minutes a side. 4. Transfer short ribs from the hot oil to a roasting pan in a single layer, meat side down.
From rocklandsfarmmd.com


HIGH HOLIDAYS RECIPE: BRAISED SHORT RIBS WITH HONEY AND THYME
2021-08-25 Add the onions and cook, stirring occasionally for 2-3 minutes or until slightly softened. Add the garlic and cook briefly. Return the meat to the pan. Pour in the red wine, stock, chili sauce, honey and Balsamic vinegar. Bring to a boil, lower the heat and let simmer for 3-4 minutes. Sprinkle with thyme, salt and pepper.
From jmoreliving.com


SIMPLE BRAISED SHORT RIBS - THE HUNGRY HUTCH
2020-12-09 Instructions. Heat the oven to 350˚F. Heat a thin layer of oil in a Dutch oven or other large oven-safe pot with a lid over medium-high heat. Meanwhile, pat the short ribs dry with paper towels and season all over with salt and pepper. Sear the short ribs (in batches if necessary) until browned all over, adding more oil as needed, and then ...
From thehungryhutch.com


HONEY AND BEER–BRAISED SHORT RIBS RECIPE - JAMES BEARD …
With tongs, transfer the short ribs to a plate and pour off all of the fat from the pan. Remove the outer papery skin from the head of garlic and cut about 1⁄2 inch off the top to reveal the cloves. Return the short ribs to the pan and nestle the head of garlic, cut side up, among them. Strew the onions and carrots among the meat, and stick ...
From jamesbeard.org


HONEY & VINEGAR-BRAISED SHORT RIBS WITH SPINACH
Aug 21, 2020 - These slow cooked short ribs are a complete meal or can be served with mashed potatoes. Compliment them with horse radish when you feel like a little spice. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. …
From pinterest.com


BALSAMIC-BROWN SUGAR SHORT RIBS WITH GARLIC MASHED POTATOES …
2019-04-24 Directions. Adjust oven rack to lower-middle position and preheat oven to 325°F. Coat a large Dutch oven with olive oil and bring to high heat. Season meat with salt and pepper. Working in batches to avoid overcrowding, add short ribs and cook without moving until well browned on first side, about 4 minutes.
From seriouseats.com


SLOW-COOKER BRAISED SHORT RIBS WITH HONEY GARLIC GLAZE
Heat olive oil in a medium skillet over high heat. Brown the ribs well on all sides, about two minutes per side. In your slow cooker make a bed with the garlic, onions, carrots, celery, bay leaf and ginger. Place the browned ribs on top and add enough beef stock to just cover and Cook (Low for 8 hours or High for 4).
From kateneschke.com


BRAISED SHORT RIBS (BEST-EVER) - HOW TO FEED A LOON
2014-08-10 Pre-heat the oven to 350 F. On a platter, stir together the flour, 1 teaspoon of salt, and 1/2 teaspoon pepper. Turn the ribs in the seasoned flour, shaking off any excess. In a Dutch oven (or large pot), over medium-high heat, warm the olive oil. Working in batches, cook the ribs, turning occasionally, until evenly browned, about 10 minutes.
From howtofeedaloon.com


HONEY & VINEGAR-BRAISED SHORT RIBS WITH SPINACH
Nov 23, 2019 - These slow cooked short ribs are a complete meal or can be served with mashed potatoes. Compliment them with horse radish when you feel like a little spice. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures. Log in. Sign …
From pinterest.co.uk


10 BEST HONEY GARLIC BEEF SHORT RIBS RECIPES | YUMMLY
2022-05-20 beef short ribs, red onion, honey, black pepper, chopped garlic and 6 more Galbijjim (braised Beef Short Ribs) Korean Bapsang rice wine, Asian pear, nuts, small onion, dates, scallion, scallions and 15 more
From yummly.com


HONEY AND SOY BRAISED SHORT RIBS - MANNING VALLEY
Season the ribs heavily and cook, turning occasionally until well browned (approximately 8 minutes). Place the soy, Shaoxing, ginger, star anise, cinnamon, peppercorns and honey into a large pot along with 1.5 litres of cold water, add in the browned short ribs and bring to a boil, cover with parchment paper and a lid.
From manningvalleynaturallybeef.com.au


HONEY BALSAMIC SHORT RIBS | PRESSURE COOKER OR OVEN BRAISE | ZENBELLY
2020-09-01 Add the balsamic vinegar, tamari, honey, mustard, broth, and thyme. Once it starts to bubble, add the short ribs back in, meaty side down. Hit Cancel on the Instant Pot. Lock on the lid, making sure the seal is in place. Set to cook for 40 minutes at high pressure, making sure the valve is set to sealing.
From zenbelly.com


HONEY GARLIC BRAISED BEEF RIBS - LORD BYRON'S KITCHEN
2022-01-05 Next, reduce heat to medium and add the soy sauce, honey, red wine, and ground black pepper. Whisk this mixture and bring it to a low boil. Once the mixture starts to bubble slightly, add the seared beef ribs into the pot. Add them all in and nestle them into the liquid as much as possible. Boil for 2 minutes.
From lordbyronskitchen.com


HIGH HOLIDAYS RECIPE: BRAISED SHORT RIBS WITH HONEY AND THYME
2021-08-10 Pour in the red wine, stock, chili sauce, honey and Balsamic vinegar. Bring to a boil, lower the heat and let simmer for 3-4 minutes. Sprinkle with thyme, salt and pepper. Bring to a boil, lower the heat and let simmer for 3-4 minutes.
From stljewishlight.org


HONEY BRAISED SHORT RIBS - DATE NIGHT DOINS BBQ FOR TWO
2016-07-30 Cooking Directions: Honey Braised Short Ribs. Generously sprinkle all sides of ribs with Butcher’s BBQ Honey Rub and place in an oven safe pan. In a small saucepot combine cola, honey with 2 Tbsp of the rub and simmer on low 5 minutes. Add garlic to the pan and pour the braising sauce over it. We smoked these for 5 hours at 225 degrees (107c ...
From datenightdoins.com


HONEY AND VINEGAR BRAISED SHORT RIBS OVER SPINACH
Last month, in preparation for getting this year's grass-fed beef order, I was trying to use up some of the last few remaining cuts of beef from last year. I had some short ribs left, so I went looking for a recipe. I came across this one on Epicurious that sounded pretty tasty. I did make some changes to it, which are reflected in the recipe ...
From holleboomkitchen.blogspot.com


BRAISED BEEF SHORT RIBS WITH YOUNG SPINACH AND HORSERADISH CREAM …
2002-01-23 Cook the spinach until just barely wilted, about 2 minutes. Season with salt and pepper. 2. In the center of each of 8 large bowls, place …
From latimes.com


SWEET AND SOUR BRAISED SHORT RIBS - THE WINE LOVER'S KITCHEN
2021-10-14 Remove ribs to a platter. Add onions, bouquet garni (or fresh herbs), garlic and cook about 5 minutes. Add tomato past and cook another 2 minutes. Add vinegar and scrape up all the brown bits from the bottom of the Dutch oven. Add the brown sugar and bring to a simmer. Add the wine, beef broth and black pepper. Bring to a simmer.
From thewineloverskitchen.com


RECIPES/HONEY-AND-VINEGAR-BRAISED-SHORT-RIBS-WITH-SPINACH …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


BRAISED SHORT RIBS, POTATO PUREE & SAUTéED SPINACH
2014-01-15 When the oil is smoking hot, and in your short ribs and brown on all sides. Remove short ribs to a resting rack. Pour off the excess fat in the pot and add in your onion, celery and garlic. cook for 5-8 minutes over a medium heat, stirring to get all the brown bits off the bottom of the pot. Add in your wine and cook til the wine has completely ...
From urbancookery.com


HIGH HOLIDAYS RECIPE: BRAISED SHORT RIBS WITH HONEY AND THYME
2021-09-05 Pour in the red wine, stock, chili sauce, honey and Balsamic vinegar. Bring to a boil, lower the heat and let simmer for 3-4 minutes. Sprinkle with thyme, salt and pepper. Bring to a boil, lower the heat and let simmer for 3-4 minutes.
From albertajewishnews.com


HONEY & SOY BRAISED SHORT RIB WITH CUCUMBER & BURNT ... - PLATE …
Add in the ginger, red chilli, cabbage, sugar, vinegar, ground Sichuan pepper and stir. Add the cucumber, blackened chilli and mix well to combine, then place in a jar Allowing to stand for 10 – 12 hours before serving. To prepare the ribs, h eat the oil in a large frying pan over a medium to high heat. Season the ribs heavily and cook ...
From plateforamate.com


WINE & HONEY BRAISED SHORT RIBS - MY LAVENDER BLUES
2015-11-05 2½ lb short ribs; ¼ cup olive oil; 1 large yellow onion, sliced into ¼" rings; 2 cups carrots, chopped; ½ cup dry red wine; ¼ cup red wine vinegar
From mylavenderblues.com


BRAISED CHINESE-STYLE SHORT RIBS WITH SOY, ORANGE, AND 5-SPICE …
2019-12-05 Heat oil in a Dutch oven over medium-high heat until shimmering. Add short ribs in a single layer, working in batches if necessary to avoid crowding the pot. Brown well on all sides, then transfer to a plate and set aside. Pour off all but 2 tablespoons (30ml) fat from Dutch oven.
From seriouseats.com


SLOW-COOKER BRAISED SHORT RIBS WITH HONEY GARLIC GLAZE
2009-11-18 Once the first batch is browned drain the fat and add the second ounce of oil and brown the remaining ribs. In your slow cooker make a bed with the garlic, onions, carrots, celery, lemon grass,bay leaf, and galangal. Place the browned ribs on top and add enough beef stock to just cover. Cook on low for eight hours, or on high for four.
From evilshenanigans.com


APPLE CIDER VINEGAR SHORT RIBS WITH HONEY GINGER GLAZE RECIPE
Apple Cider Ribs Recipe. Step Five: Place the carboy in a cool area, around 65F, to ferment. Monitor fermentation and at 1.010 SG place the carboy in a refrigerator to cold crash.
From foodnewsnews.com


WWW.SPECIALRECIPETODAY.COM
301 Moved Permanently . The document has been permanently moved to here.
From specialrecipetoday.com


Related Search