Lemon Garlic Short Ribs Recipes

WONDERFUL SHORT RIBS

Steps:

• In a large pan over medium-high heat, stir in tomato sauce, lemon juice, and Worcestershire sauce. Stir in parsley, thyme, bay leaves, brown sugar, salt, and red pepper flakes. Add onions and short ribs, and stir together until the mixture comes to a boil.
• Cover, reduce heat to medium low, and simmer; stirring occasionally and skimming fat from surface, until meat is tender, about 2 1/2 hours. Remove bay leaves before serving.

GARLIC BRAISED SHORT RIBS WITH RED WINE

Steps:

• Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
• Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
• Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
• Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
• Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

LEMON GARLIC SHORT RIBS

Steps:

• Mix the lemon zest, oil, oregano, rosemary, garlic, red pepper flakes, and salt together in a small bowl.
• Rub the mixture over the meat until it is well coated; cover and refrigerate for at least 4 hours but preferably overnight.
• Remove meat from refrigerator at least 30 minutes before sauteing.
• Heat a large skillet over med-high heat; add beef a few pieces at a time and saute until browned on all sides; remove the meat to the insert of a 5- to 7-quart slow cooker.
• Add the wine and beef broth to the skillet and scrape up the browned bits on the bottom of the pan.
• Transfer the liquid to the slow cooker; cover and cook on high for 3 1/2 to 4 hours or on low for 8 hours.
• Remove the beef from the slow cooker and cover with foil.
• Let meat rest for 10-15 minutes.
• Skim off any fat from the sauce, then taste and adjust the seasoning.
• Serve the beef with the sauce spooned over the top.

7-SPICE GARLIC BBQ SHORT RIBS

Steps:

• For the garlic mixture: Place the oil and garlic in a shallow frying pan. Mix until combined and the oil just covers the garlic, adding more oil as necessary. Cook over medium heat until the oil begins to bubble and the garlic turns golden brown, 2 to 3 minutes. Immediately remove from the heat and drain off the oil. Set the garlic aside and let cool.
• For the BBQ marinade: Combine the pear puree, sugar, soy sauce, oyster sauce, rice wine, pepper, schichimi togarashi and 5-spice powder in a 2-quart saucepan and mix thoroughly with a whisk. Cook over high heat until the mixture comes to a boil. Add the prepared garlic mixture, lower the heat and simmer until slightly thickened, about 15 minutes. Remove from the heat and stir in the onion and scallion. Let cool to room temperature, about 30 minutes.
• Meanwhile, remove any excess fat and sinew from the ribs. Cut into 1/2-inch cubes and transfer to a 4-quart container.
• Slowly pour the cooled BBQ marinade over the ribs and mix until thoroughly coated. Marinate the ribs in the refrigerator at least 8 hours.
• Drain the ribs and onion of excess BBQ marinade through a sieve or strainer. Heat the oil in a frying pan over high heat, 2 to 3 minutes. Add the ribs and onion and cook, mixing often to prevent burning, until caramelized and cooked to desired doneness, 2 to 3 minutes for medium-rare, 3 to 5 minutes for medium. Serve on rice, bread or salad.

GRILLED MANGO-MARINATED SHORT RIBS

Steps:

• For the ribs: Combine the Seagram's Escapes® Mango Italian Ice, pineapple juice, lemon juice, oyster sauce, soy sauce, brown sugar, sriracha and garlic in a medium bowl and whisk until smooth. Add the short ribs and completely submerge them in the marinade. Refrigerate for at least 1 hour or better yet, overnight.
• Preheat the oven to 450 degrees F. Dampen a paper towel with oil and rub it all over a grill pan to season it, then place the pan over high heat. Line a baking sheet with foil and coat lightly with oil.
• Remove the ribs from the marinade and sprinkle lightly with salt and pepper. Grill the ribs until nice grill marks form, about 1 minute per side. Place on the prepared baking sheet, transfer to the oven and roast until tender and cooked through, about 8 minutes.
• For the pickled cabbage slaw: Add the vinegar, sriracha, fish sauce, red pepper flakes and granulated sugar to a medium bowl and whisk to combine. Add the cabbage, cucumbers, mango and red onion and toss until coated.
• Serve the ribs with the slaw and rice and garnish with the scallions.

HONEY-GARLIC PORK RIBS

Steps:

• Cut ribs into serving-size pieces; place in a large resealable plastic bag. Combine remaining ingredients; pour half the marinade over the ribs. Seal bag and turn to coat; refrigerate for several hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain and discard marinade from ribs. Place ribs on a rack in a greased shallow baking pan. Cover and bake at 350° for 1 hour. Drain. Pour reserved marinade over ribs. Bake, uncovered, for 30-45 minutes or until meat is tender, brushing occasionally with pan juices.

HONEY GARLIC RIBS

Steps:

• Place ribs bone side down in a large roasting pan; pour 1 cup water over ribs. Cover tightly and bake at 350° for 1-1/2 hours., In a small bowl, combine the brown sugar, cornstarch, garlic powder and ginger. Stir in the honey, soy sauce and remaining water until smooth. Drain fat from roasting pan; pour sauce over ribs. , Bake, uncovered, for 45 minutes or until meat is tender, basting occasionally. Cut into serving-size pieces.

HONEY GARLIC RIBS

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.

GRILLED SHORT RIBS WITH LEMON AND PARSLEY

Steps:

• Season ribs generously with kosher salt and pepper. Place in a shallow baking dish with onion, orange juice, lime juice, oil, and 1/2 cup chopped parsley; toss to coat.
• Cover and chill at least 3 hours.
• Let ribs sit at room temperature 1 hour before grilling.
• Prepare grill for 2-zone heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off).
• Remove ribs from marinade, scraping off excess, and grill over direct heat, turning occasionally, until charred on all sides, 15-20 minutes.
• Move ribs to indirect heat and grill, bone side down, until an instant-read thermometer inserted into thickest part registers 130° for medium-rare, 5-10 minutes (cooking past this point will yield tough meat). Transfer to a cutting board and let rest 10 minutes.
• Cut meat from bone and slice thinly against the grain (this step is key for pleasantly chewy bites); season with sea salt and pepper. Serve topped with lemon zest and parsley leaves.
• Do ahead: Ribs can be marinated 1 day ahead. Keep chilled.

HONEY GARLIC SLOW COOKER RIBS RECIPE BY TASTY

Steps:

• In a small bowl, mix together the salt, pepper, paprika, and chili powder. Season the ribs evenly with the mixture, making sure to rub it in on all sides.
• Add the honey, soy sauce, and garlic to a large slow cooker. Transfer the ribs to slow cooker and turn them over in the sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat is against the walls of the slow cooker, with the bone sides facing in. Cover and cook on high for 4 hours, or low for 7-8 hours. Check after the allotted time to make sure the meat is cooked through and tender.
• Remove the ribs and transfer to cutting board. Cut between the bones to separate into individual ribs. Serve with additional sauce from the slow cooker, as needed
• Enjoy!

SLOW-COOKED SHORT RIBS WITH GREMOLATA

Steps:

• Season short ribs generously with salt and pepper; place in a large roasting pan and chill, uncovered, 12 hours.
• Preheat oven to 325°F. Toast breadcrumbs on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes. Let cool.
• Add 1 cup water to roasting pan. Cover pan with foil and cook until meat is tender, 2 1/2-3 hours. Uncover pan and increase oven temperature to 400°F. Roast until ribs are browned on top, 25-30 minutes longer.
• When short ribs are almost done, mix garlic, parsley, horseradish, lemon zest and juice, breadcrumbs, and 2 tablespoons oil in a small bowl; season gremolata with salt and pepper.
• Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook lemons, cut side down, until golden brown, about 4 minutes. Top short ribs with gremolata and serve with seared lemons.

LEMON-GARLIC PORK SPARERIBS

Steps:

• Heat oven to 350° F. Place spareribs in oven roasting pan and bake for 30 minutes cool. Combine all marinade ingredients, blending well. Place spareribs in a large plastic bag with marinade. Marinate in refrigerator 3 or 4 hours or overnight. When ready to barbecue, drain ribs, reserving marinade. Grill over medium coals for 30 minutes or until meat is browned and delicately tender. Brush with sauce several times during grilling period.

GRILLED SHORT RIBS

Steps:

• Combine vinegar, soy, honey, ginger, garlic, red pepper flakes, oregano, coriander, orange and lemon zests, salt and pepper.
• Add ribs, turn to coat.
• Cover and marinate in fridge for at least 6 hours or overnights.
• Prepare grill to medium high heat.
• Drain ribs and discard marinade.
• Grill ribs until slightly charred and crispy, about 3 minutes on each side.
• Remove from grill and transfer to cutting board.
• Chop each rib into 3 or 4 peices.
• Transfer to platter and sprinkle with seasame seeds and chopped cilantro.