Luscious Oven Braised Short Ribs Recipes

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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.

BRAISED SHORT RIBS



Braised Short Ribs image

Provided by Anne Burrell

Categories     main-dish

Time 3h55m

Yield 8 servings

Number Of Ingredients 12

6 bone-in short ribs (about 5 3/4 pounds)
Kosher salt
Extra-virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2 to 3 cups hearty red wine
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves

Steps:

  • Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
  • Preheat the oven to 375 degrees F.
  • While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
  • Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

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

BRAISED BEEF SHORT RIBS



Braised Beef Short Ribs image

After not being able to find a recipe for beef short ribs on the internet, I thought I might share this one that I came across many years ago. I have received raves about my short ribs every time I have served them. Try them, I'm sure you will agree! Enjoy!

Provided by Jim Stearns

Categories     Main Dish Recipes     Rib Recipes

Time 2h55m

Yield 10

Number Of Ingredients 13

½ cup all-purpose flour for coating
2 teaspoons salt
1 pinch ground black pepper
4 pounds beef short ribs
2 tablespoons vegetable oil
1 cup water
1 cup stewed tomatoes
1 clove garlic, minced
6 potatoes, peeled and cubed
3 onions, chopped
6 carrots, chopped
1 ½ tablespoons all-purpose flour
4 tablespoons water

Steps:

  • In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
  • In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
  • Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
  • In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.

Nutrition Facts : Calories 889.3 calories, Carbohydrate 36.3 g, Cholesterol 137.9 mg, Fat 68.8 g, Fiber 4.9 g, Protein 30.4 g, SaturatedFat 29 g, Sodium 645.7 mg, Sugar 5.1 g

LUSCIOUS OVEN-BRAISED SHORT RIBS



Luscious Oven-Braised Short Ribs image

From Lucinda Scala Quinn's Mad Hungry. Add the potatoes in the last forty-five minutes, or omit them and serve the ribs with noodles, rice or polenta if you prefer. The meat in its sauce turns out luscious

Provided by Brookelynne26

Categories     Meat

Time 3h

Yield 6 serving(s)

Number Of Ingredients 12

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

Steps:

  • Mix all ingredients except the meat and potatoes in a 9 x 15-in. 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 too 400ºF. Braise the short ribs for 2 ½ to 3 hours, reducing the heat to 350ºF 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.

Nutrition Facts : Calories 993.8, Fat 81.7, SaturatedFat 33.8, Cholesterol 193.2, Sodium 1498.7, Carbohydrate 10.3, Fiber 1.2, Sugar 4.7, Protein 44.9

BRAISED SHORT RIBS IN THE OVEN RECIPE



Braised Short Ribs in the Oven Recipe image

Oven braising makes beef short ribs melt-in-your-mouth tender. Follow these steps for an easy, family-pleasing dinner.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 3h

Number Of Ingredients 10

3 pounds bone-in beef short ribs
1/2 teaspoon kosher salt (or to taste)
1/2 teaspoon ground black pepper
2 tablespoons cooking oil (e.g., high-heat safflower, canola, grapeseed)
1 medium onion, diced
3 cloves garlic, minced
3 cups low-sodium beef broth (or more, as needed)
1 cup dry red wine (or more beef broth)
1 tablespoon Worcestershire sauce
3 sprigs fresh thyme (or 2 sprigs of rosemary)

Steps:

  • Gather the ingredients.
  • Position a rack in the center of the oven and heat to 350 F. Pat the ribs dry with paper towels. Season generously all over with salt and pepper.
  • Heat the oil in a large Dutch oven or other heavy-duty pot on medium heat. When the oil shimmers, add the ribs, in batches if necessary to avoid crowding the pan, and sear on all sides until golden brown, about 15 minutes.
  • Remove the ribs to a plate as they become brown. Add the onion and continue cooking, stirring occasionally, until the onions are translucent, about 2 minutes. Add the garlic and cook until just fragrant, about 30 seconds.
  • Return the ribs to the pot along with any accumulated juices from the plate. Add the beef broth, wine, Worcestershire, and thyme sprigs. Raise the heat to high and bring to a boil.
  • Cover, transfer to the oven, and continue to cook, undisturbed until the meat is very tender, about 2 1/2 hours. Check the meat after 2 hours. If there is too much liquid, return to the oven and continue to cook uncovered, until the meat is fork-tender. If most of the liquid has evaporated, add 1 to 1 1/2 cups of boiling beef broth or a combination of broth and red wine, return to the oven and continue to cook, uncovered until the meat is fork-tender.
  • Transfer the ribs to a large serving bowl. Pour the broth into a gravy separator. Discard the excess fat. Adjust the seasoning of the remaining liquid with salt and pepper to taste.
  • Pour the liquid over the short ribs, garnish with fresh thyme leaves, and serve.

Nutrition Facts : Calories 785 kcal, Carbohydrate 4 g, Cholesterol 227 mg, Fiber 0 g, Protein 59 g, SaturatedFat 23 g, Sodium 540 mg, Sugar 2 g, Fat 56 g, ServingSize 4 servings, UnsaturatedFat 0 g

OVEN-BRAISED BBQ-DIJON SHORT RIBS



Oven-Braised BBQ-Dijon Short Ribs image

Get super flavorful, fall-off-the-bone tender boneless beef short ribs with Oven-Braised BBQ-Dijon Short Ribs. The tangy Dijon is subtle, but delicious.

Provided by My Food and Family

Categories     Recipes

Time 2h15m

Yield 6 servings

Number Of Ingredients 8

1/4 cup flour, divided
1 can (14-1/2 oz.) fat-free reduced-sodium beef broth, divided
1-1/2 lb. boneless beef short ribs, cut into 6 pieces
1 Tbsp. olive oil
1 large onion, coarsely chopped
1 cup dry red wine
1/2 cup KRAFT Original Barbecue Sauce
1 Tbsp. GREY POUPON Dijon Mustard

Steps:

  • Heat oven to 300ºF.
  • Mix 2 Tbsp. flour with 1/4 cup broth to form thick paste; set aside. Coat ribs with remaining flour; gently shake off excess flour.
  • Heat oil in large ovenproof sauté pan with tight-fitting lid or Dutch oven on medium-high heat. Add ribs; cook 3 to 4 min. on each side or until browned on both sides.
  • Add onions to pan; cook and stir 2 to 3 min. or until lightly browned. Gradually add wine, stirring constantly to scrape up any browned bits from bottom of pan. Simmer on low heat 2 to 3 min. until most of the liquid is evaporated.
  • Stir in remaining broth. Return to boil. Stir in barbecue sauce, mustard and reserved flour paste until well blended. Bring to boil, stirring frequently. Remove from heat; cover with lid. Place in oven.
  • Bake 2 hours or until ribs are tender. Skim excess fat from sauce before serving.

Nutrition Facts : Calories 490, Fat 35 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 75 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 0.5656 g, Sugar 0 g, Protein 19 g

BRAISED SHORT RIBS



Braised Short Ribs image

Patience is a virtue, especially when it comes to braising. Allowing the meat to brown for the proper amount of time will release the hidden flavor within the compact ribs, and meld with the aromatic vegetables for a deeply seasoned dish.

Provided by Jonathan Waxman

Categories     main-dish

Time 3h30m

Yield 6 servings

Number Of Ingredients 15

4 pounds short ribs, cut 2-inches thick
1/4 cup extra-virgin olive oil
kosher salt
Freshly ground black pepper
2 Onions, cut into large chunks
1 large leek, cut into thirds
1 bunch bouquet garni, 5 sprigs parsley, 2 bay leaves, and 4 sprigs of thyme, tied with twine
4 medium carrots, peeled and trimmed
1 head garlic, cut in half, horizontally
2 shallots, cut in half, horizontally
2 red bell peppers, quartered, stems and seeds removed
1 Jalapeno pepper, quartered, stems and seeds removed
2 tomatoes, cut in half, horizontally
1 teaspoons black peppercorns
1 1/2 cups dry red wine, about 1/2 bottle

Steps:

  • Preheat the oven to 375°F (190°C). Heat 1 tablespoon (15 ml) olive oil in a large, heavy-bottomed pot over medium-high heat. Season the short ribs with salt and pepper, add to the pot and cook until all sides are golden brown, 6 to 7 minutes a side.
  • Meanwhile, heat the remaining olive oil in a large skillet over high heat. Add the onions, leeks and shallots and cook until fragrant, 5 to 7 minutes. Season with salt and pepper. Add the red bell pepper to the pot with the short ribs. Slice the Jalapenos and add to the sauteing vegetables.
  • Once the short ribs are completely browned, add the sauteed vegetables, tomatoes, carrots, garlic, bouquet garni, peppercorns and wine to the short ribs. Fill with water within 1 inch (2½cm) from the top and bring to a boil. Cover and transfer to the oven and braise until the meat is fork-tender, 2½ to 3 hours.
  • Check the short ribs and if they are fork-tender, remove from the oven. Discard the bouquet garni. Serve the short ribs with the vegetables.

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From errenskitchen.com


BRAISED SHORT RIBS - DINNER AT THE ZOO
2020-02-24 Instructions. Preheat the oven to 300 degrees F. Heat the olive oil in a large dutch oven style pot over medium high heat. Generously season the short ribs on both sides with salt and pepper. Place half of the short ribs in a single layer in the pot. Cook for 4-5 minutes per side or until golden brown.
From dinneratthezoo.com


RED WINE BRAISED BEEF SHORT RIBS - THE SEASONED MOM
2021-09-06 Simmer for about 20-30 minutes, or until the wine is reduced by about half. Add the thyme, rosemary, parsley, bay leaves, brown sugar and beef broth to the pot. Bring to a boil, cover with the lid, and transfer to the oven. Cook until the short ribs are tender, about 2–2½ hours. Transfer short ribs to a plate.
From theseasonedmom.com


PIN ON BEEF AND LAMB - PINTEREST
These Slow Baked Boneless Beef Short Ribs will melt in your mouth with a luscious gravy that just begs for creamy mashed potatoes! Delicious, simple and perfect over asparagus citrus couscous. Thanks. Braised BBQ Short RibsDon't let the idea of doing ribs scare you off.
From pinterest.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


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