Lip Smacking Savory Beef Short Ribs Recipes

SAVORY BEEF SHORT RIBS WITH GRAVY

Steps:

• Gather the ingredients.
• Preheat oven to 300 F.
• In a large Dutch oven over medium heat, heat 1 1/2 tablespoons olive oil.
• Add onion and cook, stirring frequently, until browned. Add carrots and celery and cook, stirring frequently, for about 5 minutes.
• Add garlic and cook, stirring, for 1 to 2 minutes longer. Remove vegetables to a plate and set aside.
• Sprinkle short ribs with salt and pepper.
• Add remaining 1 1/2 tablespoons of olive oil to pot and increase to medium-high.
• Add short ribs and sear , turning, until browned on all sides. Remove short ribs and set aside.
• Add red wine to the pot and bring to a boil. Boil for about 4 to 6 minutes, until reduced by about one-third. Add beef broth to the pot.
• Arrange short ribs in broth and wine mixture and top with the cooked vegetables.
• Add thyme sprigs.
• Cover and move Dutch oven to oven. Cook for 3 hours, or until meat is very tender, almost falling off the bone.
• Remove meat and vegetables to a platter with a slotted spoon; keep warm.
• Skim fat from broth. Reserve fat if you will be using it to make gravy. You will have about 3 cups of broth.
• In Dutch oven, heat 5 tablespoons of butter or skimmed fat over medium-low heat.
• Add 1/3 cup of flour. Cook, stirring constantly, for about 2 minutes.
• Add broth mixture and cook, stirring, until thickened. If desired, stir in 1/2 to 1 teaspoon of gravy browning sauce, such as Gravy Master or Kitchen Bouquet, to darken gravy. Taste and adjust seasonings.
• Serve short ribs with gravy and potatoes or noodles.

LIP SMACKING SAVORY BEEF SHORT RIBS

Steps:

• Heat oil in a heavy pan. I use a cast iron one.
• I sear the ribs, two at a time to give them space to cook, for about 5 minutes per side or until well browned.
• After all the ribs have been seared, remove from pan and put aside until needed.
• Add leeks, carrots, parsnips, celery, onion, shallots and garlic to the pan and cook on low heat, stirring occasionally for 15 - 20 minutes.
• Now add the tomato paste, salt, red & black peppers to the vegetable mixture and cook for 8 - 10 minutes more.
• Next add the vinegar, sugar, rosemary, thyme, mustard, mix well and then add the beef stock.
• Preheat oven to 325 degrees.
• Return the short ribs to the pot and bring to a low simmer and cover.
• Place in a 325 oven for 2 - 2 1/2 hours or until the ribs are tender.
• Remove the ribs from pot, cover with foil to keep warm.
• Remove all vegetables from liquit and bring the liquid to a boil, cooking until reduce to 1 cup.
• Drizzle the glaze over the ribs and enjoy.

BEEF SHORT RIBS

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.

LIP SMACKIN' RIBS

Steps:

• In a large skillet, heat butter over medium heat. Brown ribs in batches; transfer to a 5-qt. slow cooker. Add remaining ingredients. Cook, covered, on low 6-8 hours or until meat is tender.

SAVORY BEEF SHORT RIB DINNER

Steps:

• Cook ribs in 12-inch nonstick skillet over medium-high heat, turning frequently, until brown on all sides. While ribs are browning, layer onion, tomatoes, carrots, potatoes and garlic in 4- to 6-quart slow cooker.
• Place ribs on vegetables in cooker. Sprinkle ribs with salt, thyme, basil and pepper. Drain off any fat from skillet; add wine, 1/2 cup of the water and the bouillon to skillet. Heat to boiling over medium heat, stirring occasionally. Pour hot wine mixture over ribs.
• Cover and cook on low heat setting 8 to 10 hours or until ribs are tender.
• About 15 minutes before serving, remove ribs and vegetables, using slotted spoon; place in serving bowl. Skim fat from juices in cooker.
• Mix remaining 1/2 cup water and the flour in 4-cup glass measuring cup or medium microwavable bowl until smooth. Pour juices from cooker into flour mixture; mix well. Microwave uncovered on High 3 to 4 minutes, stirring once halfway through cooking, until mixture boils. Pour sauce over ribs and vegetables.

SIMPLE BEEF SHORT RIBS

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.