Mahogany Short Ribs Recipes

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DAD'S HAWAIIAN-STYLE BEEF SHORT RIBS



Dad's Hawaiian-Style Beef Short Ribs image

Provided by Tia Mowry

Categories     main-dish

Time 4h30m

Yield 4 to 5 servings

Number Of Ingredients 9

One 4-inch piece fresh ginger, cut into matchsticks
4 green onions, chopped
2 cloves garlic, chopped
1 jalapeno, seeded and chopped
1 orange, zested and juiced, plus orange slices, for serving
One 10-ounce bottle teriyaki sauce
2 pounds Korean-style short ribs (beef chuck flanken cut into 1/3- to 1/2-inch-thick slices across the bones)
Toasted sesame seeds, for garnish
Kimchi, for serving

Steps:

  • In a large resealable bag, combine the ginger, half of the green onions, the garlic, jalapeno, orange zest and juice, teriyaki sauce and short ribs. Swirl around a few times to cover the ribs in the marinade. Marinate for at least 3 hours and up to overnight in the refrigerator. Midway thru, swirl the ribs again to ensure the marinade covers all.
  • Prepare a grill for medium-high heat. Remove the ribs from the marinade and shake off any excess liquid; reserve the remaining marinade for the sauce. Grill the ribs until well caramelized and cooked to desired doneness, 5 to 7 per side. Remove to a serving platter.
  • Meanwhile, pour the marinade from the bag into a saucepan. Bring to a rapid boil over high heat and boil until reduced by half, at least 5 minutes.
  • Pour the sauce over the grilled ribs. Sprinkle with the remaining green onions, and garnish with sesame seeds and orange slices. Serve with kimchi.

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

MISSISSIPPI BEEF SHORT RIBS



Mississippi Beef Short Ribs image

Recently the internet went wild for a delicious Mississippi pot roast wherein beef is braised in a slow cooker with butter, pepperoncini, and packets of powdered au jus gravy and ranch dressing. Guessing that the MSG from the latter two ingredients explained all the rage, I decided to mimic the flavors using from-scratch seasonings and boneless short ribs. It came out really well, especially when served over mashed potatoes with a garnish of parsley.

Provided by Chef John

Categories     Main Dish Recipes     Rib Recipes

Time 3h5m

Yield 8

Number Of Ingredients 20

2 ½ pounds boneless beef short ribs
salt and freshly ground black pepper to taste
1 pinch cayenne pepper
1 tablespoon olive oil
1 large onion, sliced
⅓ cup sliced fresh mushrooms
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1 teaspoon dried dill weed
½ teaspoon dried rosemary
½ teaspoon dried thyme
2 tablespoons finely grated Parmigiano-Reggiano cheese
1 tablespoon all-purpose flour
⅔ cup chicken broth
1 tablespoon soy sauce
½ teaspoon Worcestershire sauce
6 whole pepperoncini peppers
¼ cup unsalted butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Season short ribs with salt, pepper, and cayenne. Heat oil in a pan over high heat. Add short ribs and sear until well browned, 3 to 5 minutes per side. Transfer beef to a baking dish.
  • Reduce heat to medium-high and add onion and mushrooms to the pan. Season with salt. Saute until mushrooms are golden brown, about 5 minutes.
  • Meanwhile, combine kosher salt, garlic powder, onion powder, pepper, dill, rosemary, thyme, and Parmesan cheese in a small bowl. Sprinkle seasoning mixture evenly over the beef.
  • Sprinkle flour over the onion and mushrooms. Stir to coat and cook for 2 minutes. Pour in chicken broth, soy sauce, and Worcestershire sauce. Stir and bring to a boil; remove from heat. Pour mixture over the beef and cover with pepperoncini. Place butter on top. Cover baking dish with foil.
  • Bake in the preheated oven until meat is fork-tender and falls apart easily, about 2 1/2 hours.
  • Spoon sauce from the bottom of the pan onto the beef to serve. Skim off excess fat as desired.

Nutrition Facts : Calories 385.7 calories, Carbohydrate 4.5 g, Cholesterol 75.1 mg, Fat 34.1 g, Fiber 0.8 g, Protein 14.9 g, SaturatedFat 15.2 g, Sodium 968.2 mg, Sugar 1.2 g

WONDERFUL SHORT RIBS



Wonderful Short Ribs image

This tender meat that falls right off the bone is great served over rice! It is great even as leftovers!

Provided by MEDIVALU

Categories     Main Dish Recipes     Rib Recipes

Time 2h10m

Yield 6

Number Of Ingredients 11

1 (28 ounce) can tomato sauce
3 tablespoons lemon juice
4 teaspoons Worcestershire sauce
2 tablespoons dried parsley
1 teaspoon dried thyme
2 bay leaves
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon crushed red pepper flakes
1 medium onion, cut into rings
3 pounds beef 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.

Nutrition Facts : Calories 531.5 calories, Carbohydrate 15.3 g, Cholesterol 93.2 mg, Fat 42 g, Fiber 2.6 g, Protein 23.5 g, SaturatedFat 17.7 g, Sodium 1550.9 mg, Sugar 11 g

MAHOGANY RIBS



Mahogany Ribs image

Mahogany glaze is a traditional Chinese recipe for meat where the glaze on the meat turns a mahogany color and has an amazing flavor. The glaze can be made ahead of time by omitting the green onions until just before using. Cooking time depends on which style of cooking the meat you choose: barbecue, oven or smoker.

Provided by Broke Guy

Categories     Meat

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

2 racks pork baby back ribs (about 5-6 lbs)
1 cup hoisin sauce
1 cup plum sauce
1/2 cup light soy sauce
1/3 cup apple cider vinegar
1/3 cup shaoxing wine or 1/3 cup dry sherry
1/3 cup honey
6 garlic cloves, minced
1/3 cup green onion, minced (green and white parts)

Steps:

  • Remove the membrane from the ribs. Set aside.
  • Combine the hoisin sauce, plum sauce, soy sauce, cider vinegar, wine, honey, garlic and green onions.
  • Coat both sides of each rack of ribs and refrigerate for at least 30 minutes but best would be overnight.
  • Cook according to your preference. Serve by cutting the ribs in half, into three sections or into individual ribs. Serve immediately and enjoy.

Nutrition Facts : Calories 1602, Fat 90.5, SaturatedFat 31.5, Cholesterol 371.4, Sodium 3965.1, Carbohydrate 88.4, Fiber 3, Sugar 41.6, Protein 109.3

GRILLED MIAMI MARINATED SHORT RIBS RECIPE BY TASTY



Grilled Miami Marinated Short Ribs Recipe by Tasty image

Here's what you need: Miami-cut Beef Short Ribs, plain yogurt, olive oil, paprika, coriander, chili flakes, cumin, sriracha, honey, fresh cilantro, limes

Provided by SpongeTowels

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

2 lb Miami-cut Beef Short Ribs
1 cup plain yogurt
2 tablespoons olive oil
1 tablespoon paprika
1 teaspoon coriander
½ teaspoon chili flakes
½ teaspoon cumin
1 teaspoon sriracha
1 teaspoon honey
½ bunch fresh cilantro, finely chopped
2 limes, quartered for squeezing

Steps:

  • In a large mixing bowl, make your marinade by whisking together the yogurt, olive oil, paprika, coriander, chili flake, cumin, sriracha, and honey. Add the short ribs, and coat the beef in the marinade well. Wrap, set in the fridge and allow to marinade for at least 4 hours, up to overnight.
  • When ready to grill, remove the beef from the fridge at least 30 minutes before cooking, and allow to come up to room temperature. Then, heat your greased grill on medium-high and add the short ribs, seasoning with a generous pinch of salt. Cook for 2 - 3 minutes, then flip and cook for an additional 2 - 3 minutes, with an additional pinch of salt. Remove and allow the beef to rest for 5 minutes, then garnish with fresh cilantro and lime wedges for squeezing. Enjoy!

3-INGREDIENT SWEET AND SAVORY SHORT RIBS



3-Ingredient Sweet and Savory Short Ribs image

Tangy teriyaki and sweet prune juice are all you need to make flavorful, succulent short ribs.

Provided by Molly Baz

Categories     3-Ingredient Recipes     Beef     Sauce     Beef Rib     Quick & Easy     Dinner

Number Of Ingredients 5

3 pounds English-style bone-in beef short ribs
Kosher salt, freshly ground black pepper
2 tablespoons olive oil
1 cup prune juice
1 cup teriyaki sauce

Steps:

  • Preheat oven to 350°F. Season ribs with salt and pepper. Heat oil in a Dutch oven or large ovenproof pot over medium-high. Working in batches if necessary, sear ribs until browned on all sides, 8-10 minutes. Transfer ribs to a plate.
  • Drain fat from pot. Add prune juice, teriyaki sauce, and 1 1/2 cups water. Bring to a simmer and return ribs to pot. Cover pot, transfer to oven, and braise until beef is very tender and falling off the bone, 2-3 hours.
  • Transfer ribs to a platter. Bring liquid in pot to a boil on stovetop. Cook, uncovered, until liquid is reduced to a glaze, 12-15 minutes. Season with salt and pepper; pour over ribs.

MASSAMAN CURRY SHORT RIBS



Massaman Curry Short Ribs image

This has got to be one of my favorite dishes I've made. Inspired by a Thai restaurant in Renton, WA called Sing Tong Thai, I decided to make my own version in the Instant Pot®, where I know I can get fast and quality results. This recipe is fairly simple, and with the right ingredients, it's a dish that won't disappoint. Serve over a bed of garlic mashed potatoes or rice!

Provided by Brittaney Bunjong

Categories     World Cuisine Recipes     Asian

Time 1h10m

Yield 8

Number Of Ingredients 11

1 tablespoon vegetable oil
2 pounds beef short ribs
4 ounces massaman curry paste
1 (1 inch) piece fresh ginger, minced
1 tablespoon minced garlic
1 ½ (14 ounce) cans coconut milk
1 tablespoon ground turmeric
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon red chile powder
1 tablespoon garlic salt

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat for 2 minutes; add vegetable oil. Sear 3 to 4 ribs at a time in the hot oil until nicely browned, about 2 minutes per side. Repeat with remaining ribs. Remove ribs and set aside.
  • Stir curry paste, ginger, and garlic into the hot pot, scraping up the beef fat and browned bits with a wooden spoon at the bottom of the pot, for about 2 minutes. Pour in coconut milk. Stir in turmeric, curry powder, cumin, chile powder, and garlic salt.
  • Carefully place your short ribs back into the pot and stir in a folding motion so that the ribs are covered in the curry sauce.
  • Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 417.1 calories, Carbohydrate 6.3 g, Cholesterol 46.5 mg, Fat 38.7 g, Fiber 1.8 g, Protein 12.7 g, SaturatedFat 23 g, Sodium 968.1 mg, Sugar 1 g

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