Molasses Braised Short Ribs Recipes

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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.

MOLASSES-GLAZED BABY BACK RIBS



Molasses-Glazed Baby Back Ribs image

My husband grills up his luscious ribs recipe for our family of five at least once a month in the summer. The sweet-and-sour barbecue sauce is the perfect condiment for the moist tender meat. Serve it with other finger-licking foods like corn on the cob. -Kim Braley, Dunedin, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 4 servings.

Number Of Ingredients 15

4-1/2 pounds pork baby back ribs
1 bottle (2 liters) cola
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic salt
1/4 teaspoon dried oregano
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
BARBECUE SAUCE:
1/4 cup ketchup
1/4 cup honey
1/4 cup molasses
1 tablespoon prepared mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon salt

Steps:

  • Place the ribs in large resealable plastic bags; add cola. Seal bags and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard cola. Pat ribs dry with paper towels. Combine the seasonings; rub over ribs. , Prepare grill for indirect heat, using a drip pan. Place ribs over pan; grill, covered, over indirect medium heat for 1 hour, or until tender, turning occasionally. , In a small bowl, combine barbecue sauce ingredients. Brush over ribs; grill, covered, over medium heat 10-20 minutes longer or until browned, turning and basting occasionally.

Nutrition Facts : Calories 1218 calories, Fat 69g fat (26g saturated fat), Cholesterol 275mg cholesterol, Sodium 1189mg sodium, Carbohydrate 91g carbohydrate (85g sugars, Fiber 1g fiber), Protein 57g protein.

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

SHORT RIBS BRAISED WITH MUSHROOMS AND TOMATOES



Short Ribs Braised with Mushrooms and Tomatoes image

The short ribs are slowly braised with easy-to-find dried porcini mushrooms (for real, ask someone at the fancy grocery store and they'll find them for you!) until they turn into a triumph of fork-tender goodness. I love these short ribs over mashed potatoes, but the rich tomato and mushroom gravy is fantastic over soft polenta as well. I really hope you give this cool weather wonder a try.

Provided by Chef John

Categories     100+ Everyday Cooking Recipes

Time 3h

Yield 8

Number Of Ingredients 13

½ cup dried porcini mushrooms
½ cup water
2 ½ pounds beef short ribs
salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
1 onion, sliced
2 cloves garlic, minced
2 cups beef broth
1 cup tomato sauce
1 teaspoon dried rosemary
½ teaspoon salt
1 pinch cayenne pepper
1 bay leaf

Steps:

  • Combine mushrooms and water in a bowl; soak until mushrooms are rehydrated, about 30 minutes. Drain mushrooms and reserve liquid; dice mushrooms.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Season short ribs all over with salt and black pepper.
  • Heat vegetable oil in a skillet over medium-high heat. Cook short ribs in hot oil until browned on all sides, 7 to 12 minutes. Transfer ribs to a Dutch oven.
  • Return skillet to heat and saute onion with a pinch of salt in hot pan until softened, about 3 minutes. Add garlic and saute until fragrant, about 1 minute more. Stir mushrooms into onion mixture.
  • Pour reserved mushroom liquid into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir beef broth, tomato sauce, rosemary, 1/2 teaspoon salt, cayenne pepper, and bay leaf into onion mixture.
  • Pour tomato mixture over short ribs into Dutch oven and cover Dutch oven with a lid.
  • Cook short ribs in the preheated oven until short ribs are fork-tender, about 2 hours.

Nutrition Facts : Calories 362.4 calories, Carbohydrate 6.3 g, Cholesterol 58.3 mg, Fat 29.9 g, Fiber 1.7 g, Protein 16.5 g, SaturatedFat 11.6 g, Sodium 556.9 mg, Sugar 1.9 g

BALSAMIC BRAISED SHORT RIBS



Balsamic Braised Short Ribs image

These flavorful ribs can be made ahead of serving, which both heightens the flavor and makes it much easier to remove excess fat from the dish. Short ribs are the meaty ends of the rib bones - choose cuts from the chuck, which are the most flavorful, or from the rib, which are a bit leaner. Adapted from Cooking Light. Prep time includes chilling.

Provided by Julesong

Categories     Onions

Time 10h

Yield 6-8 serving(s)

Number Of Ingredients 11

cooking spray
4 lbs short rib of beef, trimmed
1 teaspoon kosher salt, divided
1 teaspoon fresh ground black pepper, divided
2 cups finely chopped red onions
1/4 cup minced garlic
2 cups low sodium beef broth (home made broth preferred)
1 cup dry red wine
3/4 cup balsamic vinegar
1/4 cup packed brown sugar
2 cups chopped plum tomatoes or 2 cups chopped roma tomatoes

Steps:

  • Preheat oven to 300°F.
  • Over medium-high temperature, heat a large Dutch or French oven and spray it with cooking spray.
  • Season the ribs with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • Brown the ribs in two batches in the heated pan, about 8 minutes per batch, until browned; remove from pan.
  • Add the finely chopped onion to the pan and saute until lightly browned, about 8 minutes.
  • Add the minced garlic and saute for 1 minute.
  • Add the browned ribs back into the pan, then add the wine, vinegar, brown sugar, and tomatoes and bring to a simmer.
  • Cover pan and transfer to the oven, and bake at 300°F for 90 minutes or until tender.
  • Remove from oven and let cool slightly, then transfer pan to refrigerator and let chill for 8 hours or overnight.
  • After chilling, skim the solidified fat from the surface of the broth mixture and discard fat.
  • Over medium heat on the stove, cook the ribs in the Dutch or French oven for 30 minutes or until thoroughly heated.
  • Season with the remaining 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper, and serve.
  • Serve along with potatoes, pasta, and/or vegetables - the sauce goes quite well with them, too!

BEER-BRAISED BEEF SHORT RIBS



Beer-Braised Beef Short Ribs image

Make and share this Beer-Braised Beef Short Ribs recipe from Food.com.

Provided by Gagoo

Categories     One Dish Meal

Time 12h15m

Yield 4 serving(s)

Number Of Ingredients 9

5 lbs beef short ribs
1 (14 ounce) can beef broth
1 (12 ounce) can dark beer
1 medium onion, cut into thin wedges
1/4 cup molasses
2 tablespoons balsamic vinegar
1 teaspoon dried thyme, crushed
1 teaspoon hot pepper sauce
1/2 teaspoon salt

Steps:

  • Place ribs in a 5 to 6 quart slow cooker. Add broth, beer, onion, molasses, vinegar, thyme, hot pepper sauce and salt.
  • Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours.
  • Using a slotted spoon, transfer ribs to platter; cover to keep warm. Skim fat from cooking liquid. If desired, serve with mashed potatoes and garnish with fresh thyme leaves.

Nutrition Facts : Calories 2323.7, Fat 205.7, SaturatedFat 89.5, Cholesterol 430.9, Sodium 983, Carbohydrate 23, Fiber 0.6, Sugar 14.1, Protein 83.5

BEEF AND MOLASSES SHORT RIBS RECIPE



Beef and Molasses Short Ribs Recipe image

Provided by Joelene

Number Of Ingredients 5

3 pounds beef short ribs, trimmed of fat
Salt and pepper, to taste
1 teaspoon olive oil
12 ounces beer
1/2 cup molasses

Steps:

  • Follow manufacturer's directions and heat pressure cooker to high. Season ribs with salt and pepper. Add olive oil to cooker. When hot, add ribs and brown on all sides. Remove ribs from pot and pour off the fat. Place ribs back in pot with beer and molasses. Cover and cook 30 minutes at 15 pounds pressure. Adjust heat to maintain high pressure. After 30 minutes, turn off heat and let the pressure drop naturally. Remove ribs from pot and reduce the sauce until thick enough to coat the back of a spoon. Serve with roasted potatoes and a vegetable, if desired.

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