BARBEQUE STYLE BRAISED SHORT RIBS
Beef short ribs are a highly flavorful cut; this method of cooking makes the meat so tender you won't need a knife. The thick rich sauce is delicious served with mashed potatoes and the carrots that cook with the ribs.
Provided by Valerie Brunmeier
Categories Main Dish Recipes Rib Recipes
Time 3h15m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven, and brown the ribs on all sides, about 5 minutes, working in batches if necessary. Sprinkle ribs with salt and black pepper as they brown. Transfer cooked ribs to paper towels to blot up extra oil.
- Stir the onion rings and carrots into the same pot, and cook and stir until the onions turn translucent and start to brown, about 8 minutes. Stir in the garlic, and cook until fragrant, about 1 more minute. Mix in tomato sauce, barbeque sauce, and beef broth; bring the sauce to a boil, and simmer for 1 minute to blend flavors. Stir in the browned ribs.
- Cover the pot, and bake in the preheated oven until the rib meat is very tender, about 2 1/2 hours. Turn the ribs occasionally while cooking. Season to taste with salt and black pepper before serving hot.
Nutrition Facts : Calories 649.4 calories, Carbohydrate 28 g, Cholesterol 153.8 mg, Fat 35 g, Fiber 3.5 g, Protein 53.3 g, SaturatedFat 13.6 g, Sodium 1520.5 mg, Sugar 17.8 g
BRAISED BEEF SHORT RIBS
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
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
BRAISED SHORT RIBS
Tender cooked ribs in a delicious, rich sauce, served over creamy mashed potatoes. All cooked in just one pot!
Provided by Lauren Allen
Categories Main Course
Time 3h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a large dutch oven or oven safe pot with a lid, heat one tablespoon of oil over medium high heat. Add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate.
- Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.
- Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Bring to a boil and cook 2 minutes.
- Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed.
- Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot.
- Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone.
- Remove the pan from oven and allow rest for 20 minutes, with the lid on, before serving. Skim off any fat that has risen to the top of the liquid, before serving.
- Serve ribs over mashed potatoes with a spoonful of gravy from the pot.
- Store leftover short ribs in a sealed container in the refrigerator for 3-4 days depending on the freshness of your ingredients.
Nutrition Facts : Calories 217 kcal, Carbohydrate 16 g, Protein 4 g, Fat 11 g, SaturatedFat 2 g, Sodium 371 mg, Fiber 2 g, Sugar 4 g, ServingSize 4 people, UnsaturatedFat 9 g
KALOPS (SWEDISH BRAISED SHORT RIBS)
Make and share this Kalops (Swedish Braised Short Ribs) recipe from Food.com.
Provided by CJAY8248
Categories Meat
Time 2h10m
Yield 3 lbs. ribs, 5-6 serving(s)
Number Of Ingredients 10
Steps:
- About 2 1/2 hours before serving, heat dutch oven until very hot. Add butter, then short ribs. Cook over high heat until ribs are very well browned on all sides, about 20 minutes.
- To ribs, add onion slices; push them down into fat around ribs, then cook a minute or so, until browned. Now add salt, pepper, 1 teaspoons sugar, allspice, bay leaves, and 1 cup water. Cover and simmer 1 1/2 hours or until meat is very tender.
- Remove ribs to heated platter and keep warm. Skim about 1/4 fat from surface of gravy; Also remove allspice and bay leaves. Stir 1/4 cup water into flour until smooth; slowly add, stirring, to gravy; cook until thickened. Stir in heavy cream, 1 teaspoons sugar, and enough water to make gravy as you like it, bring to a boil; then pour over ribs and serve.
Nutrition Facts : Calories 1119.4, Fat 103.2, SaturatedFat 45.8, Cholesterol 221.2, Sodium 850.5, Carbohydrate 5.5, Fiber 0.4, Sugar 2.6, Protein 39.7
BRAISED SHORT RIBS WITH GRAVY
This recipe can be finished in a slow cooker which makes it very helpful during those very busy days.-Susan Kinsella, East Falmouth, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Sprinkle short ribs with 1/2 teaspoon pepper and salt. In an ovenproof Dutch oven over medium-high heat, brown ribs in oil in batches. Remove meat and set aside. Add next five ingredients to drippings; cook until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. , Return ribs to pan. Add 4 cups broth, rosemary, oregano, bay leaf and remaining pepper; bring to a boil. Bake, covered, until meat is tender, 1-1/2 to 2 hours. Remove ribs to a serving platter and tent with foil. Discard herbs., Pour drippings and loosened browned bits from roasting pan into a measuring cup. Skim fat. Add enough remaining broth to drippings to measure 1 cup. In a small saucepan, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with ribs.
Nutrition Facts : Calories 310 calories, Fat 19g fat (7g saturated fat), Cholesterol 66mg cholesterol, Sodium 507mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.
BEER-BRAISED BEEF SHORT RIBS WITH PICKLED VEGETABLES, AGED CHEDDAR, AND HORSERADISH
Perennially popular at Craft are the short ribs braised in red wine. For our 'wichcraft sandwiches, though, we wanted something a bit different, so we chose to braise the short ribs in dark ale with horseradish. The light pickling of the vegetables is so quick there is no time for fermentation; the vegetables retain their crunch and acidity, which contrasts well with the richness of the meat.
Yield makes 4 sandwiches
Number Of Ingredients 13
Steps:
- Preheat the oven to 325°F.
- Add the oil to a large, heavy-bottomed, ovenproof skillet over medium-high heat. Add the meat and sear until browned on all sides. Remove the meat from the skillet and set aside. Add the carrot, onion, and garlic to the same skillet and sauté until caramelized. Add the ale and deglaze. Place the meat back into the skillet and add the rosemary, salt, and pepper. Cover the skillet and transfer to the oven. Braise for about 2 1/2 hours, until fork-tender. Remove and transfer the meat to a clean skillet. Keep oven on.
- Strain the braising liquid and discard the fat. In a bowl, combine the strained liquid and the horseradish, and pour over the meat. Over low heat, glaze the meat as the liquid reduces. Remove from the heat when the pot is almost dry.
- Cut the baguette into four pieces and slice each in half. Remove some of the bread from the top halves. Slice the meat and distribute one piece on each bottom half of bread. Spoon some of the liquids left in the skillet over the meat. Place the cheese on top of the meat and transfer to the oven together with the top slices of bread. Remove once the cheese is melted and the bread is toasted. Spread some horseradish on the top slices (optional). On the bottom halves, top the cheese with the pickled vegetables. Close the sandwiches, cut into halves, and serve.
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