MY FAVOURITE SHORT RIBS
This is a very simple to prepare dish which you can make up to two days ahead and then reheat - the flavour only gets better! It is wonderful served with scalloped potatoes and carrots or beets.
Provided by Irmgard
Categories Meat
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, combine the beef stock, vinegar, soy sauce, brown sugar and cornstarch; cook over medium heat, stirring, for about 2 minutes or until the mixture has thickened.
- Stir in the onion, garlic, honey and pepper.
- Place the ribs in a small casserole.
- Pour the sauce over; cover and bake in a 325 degree F oven for 1-1/4 hours.
- Uncover and bake for 30 minutes longer.
- Serve with the sauce.
SIMPLE BRAISED SHORT RIBS RECIPE
Braised Short Ribs are economical cuts of meat that are full of flavor. Braising short ribs with onion, garlic, carrots, and a broth/wine sauce brings out an incredible flavor and fall-off-the-bone tenderness in this otherwise tough cut of meat.
Provided by Kristin Marr
Categories dinner
Time 3h
Number Of Ingredients 11
Steps:
- Preheat the oven to 325F. Sprinkle the short ribs with salt (all sides).
- Heat a 3.5 or 5 quart Dutch oven or braiser pot over high heat. Add the olive oil. (I use this Dutch oven.)
- Once hot, add the short ribs (fat side down) and brown on two sides for 4-5 minutes (on each side). Depending on your Dutch oven size, you may need to work in two batches. Once the short ribs have browned, set aside on a plate.
- Drain the excess fat from the Dutch oven, leaving behind about 1 tablespoon of fat.
- Over medium-high heat, add the onions and carrots and sprinkle with a pinch of salt. Cook the veggies for 5 minutes, stirring frequently.
- Sprinkle the flour over the veggies, stirring to coat.
- Add the red wine and broth/stock. Stir to dissolve the flour in the liquid and allow the liquid to reach a lively simmer.
- Add the short ribs to the veggies and liquid (they shouldn't be submerged, just nestled in). And tuck the rosemary sprigs in the liquid, around the short ribs and veggie. Add the 1/2 teaspoon of salt and a few turns of fresh pepper.
- Once the ingredients reach a slight boil/lively simmer, place the lid on the Dutch oven. Place the pot in the oven and braise the short ribs and veggies, covered, for 2 1/2 hours.
- After 2 1/2 hours, remove the short ribs from the oven. The meat should easily fall off the bone and be fork tender.
- Serve the braised short ribs (and onions and carrots and juice) over mashed potatoes or polenta, or with a side of roasted sweet potatoes.
Nutrition Facts : Calories 590 kcal, Carbohydrate 19 g, Protein 50 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 147 mg, Sodium 1036 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 14 g, ServingSize 1 serving
SLOW-COOKER SHORT RIBS
These slow-cooker short ribs are an easy alternative to traditionally braised short ribs-you don't need to pay any attention to them once you get them in the slow cooker. (That makes it my favorite beef short ribs recipe!) -Rebekah Beyer, Sabetha, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.
Nutrition Facts : Calories 250 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
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