Kittencals Oven Roasted Beef Short Ribs Recipes

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KITTENCAL'S BEEF BRISKET (OR BEEF SHORT RIBS)



Kittencal's Beef Brisket (Or Beef Short Ribs) image

Plan ahead the brisket or ribs will need to marinate in the spice rub for 24 hours or more --- this recipe is for a 5-7 pound beef brisket, if you are making a larger one then double all ingredients --- servings and cooking time are only estimated depending on the size of your brisket --- I use my recipe#232433 for this, you may use you own favorite sauce.

Provided by Kittencalrecipezazz

Categories     Meat

Time P1DT3h

Yield 10-12 serving(s)

Number Of Ingredients 12

1 (5 -7 lb) beef brisket
3 -4 onions, chopped
2 -3 tablespoons minced fresh garlic
1 (1 1/2 liter) bottle favorite barbecue sauce (you can even use more BBQ sauce if you desire!)
1 cup water
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons light brown sugar
1 tablespoon cumin
1 tablespoon dry mustard
3 teaspoons salt
2 teaspoons black pepper (increase the cayenne if desired to suit heat level) or 1/4 teaspoon cayenne pepper (increase the cayenne if desired to suit heat level)

Steps:

  • A day ahead: Grease a large roaster or a roasting pan (I use my large lasagna pan for this).
  • Sprinkle the chopped onions in the bottom of the pan.
  • In a small bowl or cup mix together all rub ingredients.
  • Rinse brisket under cold water, then dry with a paper towel.
  • Rub the brisket lightly with vegetable or Canola oil.
  • Rub the minced garlic and rub spices over both sides of the brisket, then place into the roaster pan/dish (fat-side down).
  • Pour the barbecue sauce over the top of the brisket, do not rub into the meat, as it will disturb the rub spices, just leave the sauce sitting on top of the brisket, some will drizzle over the sides, not to worry!.
  • Cover tightly with foil and place in the fridge.
  • The following morning turn the brisket over to fat side up.
  • Add in the 1 cup water and mix with the sauce in the pan (just mix together the best you can, it does not have to be completely mixed with the BBQ sauce, it will all cook together).
  • With clean hands, rub the sauce all over the top of the brisket.
  • Cover very tighty (if using foil make a couple of slits in the top of the foil to let steam escape) return to the fridge until ready to cook (for at least another 2 hours.
  • Set oven to 325 degrees.
  • Remove from the roaster from fridge (preperably 1 hour before cooking and leave on the counter).
  • Cook for a about 4-5 hours or more depending on the size of your brisket, or until the brisket is tender (check for doneness after about 3 hours cooking, by inserting a fork into the brisket the meat will be done if the fork goes in very easily).
  • Remove and let the brisket sit for 15 minutes before sliceing, then slice against the grain.
  • Spoon any fat that has accumulated on top of the sauce, and serve the sauce on the side.
  • Delicious!

Nutrition Facts : Calories 624.8, Fat 18, SaturatedFat 6, Cholesterol 140.6, Sodium 2217.9, Carbohydrate 64.7, Fiber 2.8, Sugar 44.7, Protein 48.2

BEEF SHORT RIBS



Beef Short Ribs image

Provided by Ina Garten

Yield 6 servings

Number Of Ingredients 16

Fresh thyme sprigs
1 tablespoon brown sugar
6 cups beef stock
6 beef short ribs, trimmed of fat
Kosher salt
Freshly ground black pepper
1/4 cup good olive oil
1 small fennel, fronds, stems, and core removed, large-diced
1 leek, cleaned and large-diced, white part only
1 1/2 cups chopped onion (2 onions)
4 cups large-diced celery (6 large stalks)
2 carrots, peeled and large-diced
3 garlic cloves, minced
2 tablespoons tomato paste
1 (750-ml) bottle Cotes du Rhone or other dry red wine
Fresh rosemary sprigs

Steps:

  • Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
  • Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
  • Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
  • Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.

KITTENCAL'S OVEN-ROASTED BEEF SHORT RIBS



Kittencal's Oven-Roasted Beef Short Ribs image

This recipe will produce the most tender tasty short ribs,. I use rendered bacon fat for this that I store in my freezer for extra flavor in place of the oil, you may increase the beef broth and wine for more sauce if desired and add in some crushed red pepper flakes for some heat, I most always increase the broth and wine and serve this with hot cooked pasta, the sauce is delicious and don't forget to pass the Parmesan cheese at the table ---and if you find you have lots of sauce left over just freeze it and use it the next time you make this recipe again :)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

5 -6 lbs short rib of beef
2 cups all-purpose flour (or more or less)
1 1/2 teaspoons seasoning salt
1/2 teaspoon fresh ground black pepper (to taste)
1/2 teaspoon garlic powder
oil, as needed for browning sauce
6 garlic cloves, finely chopped
2 medium onions, chopped
2 teaspoons dried thyme, rubbed between fingers to release flavor (or to taste)
2 cups beef broth
1 cup dry red wine
8 ounces small white button mushrooms (optional)

Steps:

  • Set oven to 350 degrees F.
  • Heat bacon fat (or oil if using, can use both) in a large Dutch oven over medium-high heat.
  • In a shallow dish mix together flour, seasoning salt, black pepper and garlic powder.
  • Dredge the short ribs in the flour mixture to coat, shaking off any excess flour on ribs.
  • Brown the ribs in the Dutch oven working in batches until lightly browned on all sides; remove to a plate.
  • Pour off all but about 2-3 tablespooons fat, and add in the onions, chopped garlic and thyme; saute until lightly browned.
  • Add in broth and red wine; bring to a boil, stirring.
  • Return the ribs to the Dutch oven (if possible in a single layer).
  • Add in the fresh small button mushrooms (if using, no need to saute the mushrooms first).
  • Cover with a lid and simmer for about 2 hours, or until the ribs are desired tenderness.
  • Season with salt and pepper to taste.
  • **NOTE** this is only optional: remove the ribs to a platter to keep warm and drain the cooking liquid through a sieve, then transfer the liquid to a saucepan to simmer and reduce slightly and thicken, scimming any fat that has accumulated on top, or you can just serve the sauce just as is from the Dutch oven.
  • Pour the sauce over the ribs.

Nutrition Facts : Calories 2518.5, Fat 206.4, SaturatedFat 89.6, Cholesterol 430.9, Sodium 731.5, Carbohydrate 56.8, Fiber 3.1, Sugar 2.9, Protein 90.6

SHORT RIBS OF BEEF



Short Ribs of Beef image

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 4 servings

Number Of Ingredients 27

1/4 cup olive oil
Four 8-ounce boneless beef short ribs
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1/2 teaspoon seasoned salt
1 cup all-purpose flour
6 cloves garlic, smashed
2 carrots, peeled and diced small
2 stalks celery, diced small
1 Vidalia onion, diced small
1 cup red wine
2 cups chicken stock
2 cups veal stock or beef stock
2 cups water
One 14.5-ounce can peeled plum tomatoes
2 tablespoons Worcestershire sauce
6 medium red potatoes, diced small, with skin on
Three Cheese Polenta, recipe follows
4 1/2 cups water
1 cup finely ground polenta
Salt
1/4 cup shredded Gruyere cheese
1/4 cup shredded Parmesan cheese
1/4 cup mild Cheddar cheese
1/4 cup unsalted butter
Black pepper

Steps:

  • Preheat oven to 325 degrees F. In a large ovenproof saute pan or roasting pan, heat the olive oil over medium-high heat.
  • Sprinkle the short ribs on all sides with the salt, pepper, garlic salt and seasoned salt. Pat the seasonings into the meat. Dredge the short ribs in the flour and pat off any excess flour.
  • Place the short ribs in the pan and sear until browned on both sides, 2 to 3 minutes. Add the garlic, carrots, celery and onions and saute for 3 minutes. Add the wine and simmer for 5 minutes. Stir in the chicken stock, veal stock, water, undrained tomatoes and Worcestershire sauce. Bring to a simmer. Cover and place in the oven. Roast for 2 hours. Then add the potatoes, cover and roast for an additional 30 minutes.
  • Be sure to occasionally check the liquid in the pan to make sure there is enough to keep the meat moist and simmering. Add more stock if necessary.
  • Serve over Three Cheese Polenta.
  • In a large saucepan combine water, polenta and 1/2 teaspoon salt. Stir over high heat until mixture boils; reduce heat to medium-low. Simmer polenta for 25 to 30 minutes or until smooth, whisking occasionally to ensure a smooth consistency. Remove from heat and stir in the cheeses and butter. Add salt and pepper to taste. Set aside and keep warm.

OVEN-BRAISED BEEF SHORT RIBS



Oven-Braised Beef Short Ribs image

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

3 1/2 to 4 lb. beef short ribs, trimmed of fat
1 (14.5-oz.) can diced tomatoes, undrained
1/2 cup beef broth
1/2 cup Zinfandel wine or cranberry juice
1/4 cup all-purpose flour
1/4 cup chili sauce
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram leaves
1/2 teaspoon salt
1/2 teaspoon garlic-pepper blend
2 cups fresh baby carrots
1 medium onion, halved, thinly sliced

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

SIMPLE BEEF SHORT RIBS



Simple Beef Short Ribs image

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

1 pound beef short ribs
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 tablespoon butter
1 onion, sliced
1 clove garlic
1 (12 fluid ounce) can or bottle stout beer
1 cup beef stock

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

KITTENCAL'S BEST AND EASIEST BABY BACK RIBS



Kittencal's Best and Easiest Baby Back Ribs image

Plan ahead these ribs need to marinate 8-24 hours, you can also cook these on the outdoor grill, punch a few holes on top of the foil to allow steam to escape and to absorb the smoke flavor --- use your own favorite BBQ sauce Sweet Baby Ray's good to use, the honey needs to be added into the BBQ sauce to tenderize so do not omit, the best thing about this is there is easy clean-up! --- and yes you can also make them on the grill

Provided by Kittencalrecipezazz

Categories     Pork

Time P1DT2h30m

Yield 2-4 serving(s)

Number Of Ingredients 4

2 racks of baby-back pork ribs
1 (8 ounce) bottle barbecue sauce (or one 18-ounce bottle)
1 tablespoon liquid honey
2 large piece heavy-duty aluminum foil

Steps:

  • Spray the inside of each piece of foil liberally with non-stick cooking spray.
  • In a bowl mix the barbecue sauce with honey until well combined.
  • Brush both sides of the ribs liberally with the BBQ sauce reserving some to brush on towards the end of cooking.
  • Place each rack onto top of the greased side of foil, then wrap tightly.
  • Refrigerate 8-24 hours.
  • Set oven to 300 degrees F.
  • Bake the ribs wrapped tightly in foil for 2-1/2 hours, opening up the foil the last 20-30 minutes and basting with more sauce (remove about halfway through cooking and drain any water/grease that has accumulated in the foil).
  • If desired you may place the ribs under the broiler heat for about 7 minutes per side.

Nutrition Facts : Calories 2618.5, Fat 175.3, SaturatedFat 61.9, Cholesterol 739, Sodium 1990.9, Carbohydrate 54, Fiber 0.8, Sugar 41.2, Protein 204.3

LUSCIOUS OVEN-BRAISED SHORT RIBS



Luscious Oven-Braised Short Ribs image

Short ribs get a lot of their flavor from their fat; as the meat cooks, the fat melts away and infuses the sauce, making it rich, smooth, and absolutely delicious.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 12

1 onion, finely sliced
4 garlic cloves, smashed
1 leek, cleaned and finely chopped
1 carrot, finely chopped
4 sprigs of fresh thyme, or 1 teaspoon dried thyme
1 cup red wine
1/2 cup soy sauce or tamari
1 tablespoon sugar
1/4 teaspoon freshly ground black pepper
3 1/2 pounds short ribs
2 to 3 Idaho potatoes, peeled and cut in quarters (optional)
1 stalk celery, finely chopped

Steps:

  • Mix all the ingredients except the meat and potatoes in a 9- x 15-inch roasting pan. Add the ribs and rub all over with the marinade. The meat should fit comfortably in a single layer in the pan. Cover and let marinate in the refrigerator for 6 hours or up to overnight. Occasionally turn the meat over in the marinade. Remove from the refrigerator 30 minutes prior to cooking.
  • Preheat the oven to 400 degrees Fahrenheit. Braise the short ribs for 2 1/2 to 3 hours, reducing the heat to 350 degrees Fahrenheit after an hour. Turn the ribs over. Add the potatoes in the last 40 minutes of cooking. Add water to the pan if too much liquid evaporates. You want to end up with glistening ribs in a reduced glaze.

INSANE OVEN BEEF RIBS



Insane Oven Beef Ribs image

The most unbelievable, easy to make beef ribs ever, man.

Provided by MELISSACK

Categories     Main Dish Recipes     Rib Recipes

Time 1h

Yield 3

Number Of Ingredients 8

2 pounds beef short ribs
⅓ cup soy sauce
¾ cup red wine
½ cup olive oil
2 tablespoons all-purpose flour
¼ cup brown sugar
4 cloves garlic, minced
1 pinch curry powder

Steps:

  • Place the ribs in a large pot, and fill with enough water to cover. Bring to a boil, and cook until the meat is no longer pink, about 20 minutes.
  • Meanwhile, preheat the oven to 425 degrees F (220 degrees C). In a medium bowl, stir together the soy sauce, red wine, olive oil, flour, brown sugar, garlic and curry powder.
  • Drain the ribs, and coat generously with the sauce. Arrange them on a baking sheet.
  • Roast for about 30 minutes in the preheated oven, or until fork tender. Pour the remainder of the sauce over the ribs about halfway through.

Nutrition Facts : Calories 1076.7 calories, Carbohydrate 21 g, Cholesterol 124.1 mg, Fat 91.5 g, Fiber 0.6 g, Protein 31.1 g, SaturatedFat 28.5 g, Sodium 1676.8 mg, Sugar 12.6 g

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From tinykitchendivas.com


OVEN-BRAISED BONELESS SHORT RIBS, SO TENDER! - HEALTHY RECIPES BLOG
2022-03-30 Season with salt, pepper, and a mixture of the remaining ingredients. Cover the baking dish tightly - I use a double layer of foil - and bake the ribs in a 300°F oven for 2.5 hours. Carefully remove the foil. Baste the ribs, then continue baking them, uncovered, for 30 more minutes, to allow them to brown.
From healthyrecipesblogs.com


KITTENCAL'S OVEN ROASTED BEEF BONES RECIPE - RECIPEZAZZ.COM
Slow oven roasting makes these ribs tender and delicious, if you like lots of sauce then double the sauce amounts, meaty prime rib bones or beef short ribs both work well, this will also work well using a beef chuck roast or a pork roast Plan ahead there is a 24-48 hour refrigeration time . Recipe Categories . Course. Appetizers (3012) Beverages (2049) Breakfast (2476) Desserts …
From recipezazz.com


10 BEST OVEN BAKED BEEF RIBS RECIPES - YUMMLY
2022-04-27 garlic, oil, beef broth, beef ribs, jerk seasoning, bbq sauce and 1 more Beef Ribs Cooking In Sens sake, water, sesame oil, tamari soy sauce, peanut oil, …
From yummly.com


KITTENCAL'S OVEN-ROASTED BEEF SHORT RIBS RECIPE - FOOD NEWS
These easy oven baked beef ribs are tender, fall off the bone good. Coat the short ribs with the salt, pepper and garlic powder. Heat the 2tbsp of olive oil in a large sauce pot, then sear the short ribs on high heat on all four sides to get a nice crust.
From foodnewsnews.com


OVEN ROASTED KOREAN SHORT RIBS - CREATE THE MOST AMAZING DISHES
Kittencal's Oven-Roasted Beef Short Ribs Recipe - Food.com tip www.food.com Set oven to 350 degrees F. Heat bacon fat (or oil if using, can use both) in a large Dutch oven over medium-high heat. In a shallow dish mix together flour, seasoning salt, black pepper and garlic powder.
From recipeshappy.com


OVEN BAKED BBQ BEEF RIBS RECIPE | DELICIOUSDAILYRECIPES
2022-05-13 Oven Baked BBQ Beef Ribs Recipe. May 13, 2022. in Meat Recipes. 32. It’s super easy to make these tender, juicy, perfectly seasoned oven-baked BBQ beef ribs! I seriously dare you to eat just one. Previous Post milk vermicelli recipe || dudh waliyan sewiyan recipe || easy and healthy recipe. Related Posts. Meat Recipes. Best Corned Beef Hash …
From deliciousdailyrecipes.com


BAKED BONELESS BEEF SHORT RIBS COOKED IN THE OVEN
2019-10-24 5. Ingredients. 3 lb Boneless Beef Short Ribs. 4- 5 tbs Seasoning We used Code 3 spices Backdraft Rub, but you can substitute with your favorite seasoning. Instructions. • Preheat oven to 300 degrees. • Season thoroughly.
From redmeatlover.com


WORLD BEST ROASTED FOOD RECIPES: KITTENCAL'S OVEN-ROASTED BEEF …
4 dredge the short ribs in the flour mixture to coat, shaking off any excess flour on ribs. 5 brown the ribs in the dutch oven working in batches until lightly browned on all sides; remove to a plate. 6 pour off all but about 2-3 tablespooons fat, and add in the onions, chopped garlic and thyme; saute until lightly browned.
From roastedfood.blogspot.com


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