BRAISED SHORT RIBS
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.
BRAISED SHORT RIBS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 325 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside.
- In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered. Remove the bacon and set aside. Drain off any excess fat.
- Add the olive oil to the pan with the bacon fat and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside.
- Lower the heat to medium. Add the carrots, shallots and onions to the pan and cook for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of glory. Add the broth, 1 teaspoon kosher salt and plenty of freshly ground black pepper and bring to a boil. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid. Finally, add the cooked bacon.
- Put on a lid and transfer to the oven. Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours. Remove the pan from the oven and allow to sit for at least 20 minutes with the lid on before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)
- For each serving, arrange 2 ribs on a bed of the grits, spooning a little juice over the top.
- Cook the grits according to the package instructions, adding the salt with the water. Turn off the heat just before the grits are done.
- Preheat the oven to 350 degrees F.
- In a small bowl, whisk together the eggs. To temper the eggs before adding them to the hot grits, throw a couple of spoonfuls of the hot grits into the eggs. Begin stirring immediately and continue stirring until the mixture is well combined.
- Pour the egg mixture into the grits. Stir constantly to incorporate the eggs into the grits. Add the butter and stir until melted. Next, add the cheese and stir until melted. Add the cayenne and garlic and stir well to combine. Taste and adjust the seasonings, adding more salt or cayenne if necessary. You could also add more cheese if you think that will bring happiness to your life, but keep in mind that some cheeses increase the salt content more than others.
- Butter a 9-by-13-inch baking dish and pour the grits into the dish. Bake until the grits are hot and bubbly, 30 to 35 minutes. Let stand for 10 minutes before serving. The grits will become firmer as they cool.
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
OVEN-BRAISED BEEF SHORT RIBS
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
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
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, SPRING ONION & CORIANDER
Treat loved ones to this extra-special centrepiece dish that matches punchy Asian flavours such as coriander, ginger, chilli and spring onions with beef ribs
Provided by Jason Atherton
Categories Dinner, Main course
Time 5h
Number Of Ingredients 21
Steps:
- Heat oven to 140C/120C fan/gas 1. Stir together the ingredients for the spice mix with 1 tsp fine salt. Rub the spice mix all over the ribs, put in a roasting tin and pour over the wine. Cover with foil and cook in the oven. Cook for 4 hrs.
- Meanwhile, make the barbecue sauce. Fry the ginger, spring onions and red onion for about 10 mins. Add all the other ingredients and bring to a simmer, then blitz into a smooth sauce using a stick blender.
- Remove the ribs from the oven and strain off the liquid. At this point, you can cover and leave the ribs overnight, keeping the wine separate in the fridge to be skimmed in the morning. If cooking immediately, skim the fat from the liquid. Turn oven up to 180C/160C fan/gas 6. Keep the ribs covered and reduce the liquid on the hob for 5-10 mins, then whisk in the barbecue sauce.
- Brush the ribs all over with the barbecue glaze (you will have some remaining to serve alongside the ribs later), then return to the oven for 15 mins.
- Serve scattered with the coriander, spring onions, chillies and sesame seeds.
Nutrition Facts : Calories 681 calories, Fat 48 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 2.3 milligram of sodium
BRAISED BEEF SHORT RIBS
The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings. The addition of vinegar offsets their robust meatiness. Any remaining sauce would be great served over egg noodles.
Provided by Walter Manzke
Categories Blender Mushroom Onion Tomato Braise Dinner Vinegar Beef Rib Bacon Red Wine Fall Winter Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 23
Steps:
- Braise short ribs:
- Put oven rack in lower third of oven and preheat oven to 250°F.
- Pat beef dry. Heat oil in a wide (12 inches in diameter) 3- to 5-quart heavy pot over moderately high heat until hot but not smoking, then brown beef on all sides, turning with tongs, about 8 minutes. Transfer to a plate and sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon pepper.
- Add chopped carrots, onion, and garlic to oil in pot and cook over moderate heat, uncovered, stirring occasionally, until softened, about 5 minutes. Stir in 1 cup puréed tomatoes (reserve remainder for another use) and bring to a boil over moderately high heat. Add wine and boil, stirring occasionally, until sauce is thickened, about 8 minutes.
- Add veal stock, thyme, bay leaf, vinegars, and remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper to sauce, and bring to a simmer. Skim fat from surface, then add beef along with any juices accumulated on plate and cover pot with a tight-fitting lid. Transfer to oven and braise until beef is very tender, 4 to 5 hours.
- Cook vegetables while beef braises:
- Blanch pearl onions in a wide 2- to 3-quart heavy saucepan of boiling water 1 minute, then drain in a sieve. When just cool enough to handle, peel onions with a paring knife, trimming root end just enough to leave onions intact.
- Heat butter in dried saucepan over moderate heat until foam subsides, then cook onions, stirring occasionally, until brown spots appear, 3 to 5 minutes. Stir in vinegar, then add chicken stock and carrots and bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, 20 to 25 minutes. Uncover and boil, if necessary, until liquid glazes vegetables.
- While vegetables are simmering, cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned, 4 to 6 minutes. Add mushrooms and cook, stirring, until mushrooms are tender and bacon is browned and crisp, about 4 minutes. Transfer with a slotted spoon to vegetables in saucepan.
- Assemble dish:
- Transfer a short rib to each of 4 soup plates and keep warm in oven. Pour sauce through a medium-mesh sieve into a large bowl, pressing on and then discarding solids, then skim fat from sauce. Boil sauce, if necessary, until thickened and reduced to about 3 cups. Season with salt and pepper. Add about 2 cups sauce to vegetables (reserve remaining sauce for another use), then spoon mixture around short ribs.
ONION BRAISED CHUCK SHORT RIBS
Number Of Ingredients 14
Steps:
- Set Global Sun Oven out to preheat. Pat ribs dry and season with salt and pepper. Heat one teaspoon of oil in a large cast-iron Dutch oven over medium-high heat. Brown ribs on all sides, work in two batches adding additional oil if necessary. Transfer ribs to a plate. Add onions, sugar, and 1/4 teaspoon salt to the Dutch oven and cook, stirring occasionally, until the onions are softened and golden brown, about 10 minutes. Stir in the garlic, then the tomato paste. Add the paprika and the cayenne. Sprinkle the flour over the onions and stir until well combined. Add the broth, wine, and bay leaves, stirring to scrape any browned bits from the pan. Simmer until thickened, about 5 minutes. Add the ribs and their juices back to the Dutch oven, nestling them in the onion mixture. Cover and transfer to the Sun Oven. Cook until the meat is fork tender, about 3 hours. Remove the Dutch oven from the Sun Oven and let the ribs cool at room temperature for about an hour. When cool transfer the ribs to a plate. Strain the onion mixture, reserving the onions and sauce in separate bowls. Discard the bay leaves. Let the sauce rest, and then skim any fat off the top with a spoon. Warm the sauce in a medium saucepan over medium heat. Stir the onions and vinegar into the warmed sauce and season with salt and pepper to taste. Spoon the sauce over the ribs and serve immediately.
Nutrition Facts : Nutritional Facts Serves
BEEF SHORT RIBS WITH TANGY ONION GRAVY
Steps:
- Trim the short ribs; remove excess visible fat.
- Heat the oil in a Dutch oven medium-high heat. Add the short ribs and sear, turning to brown all sides. Sprinkle with 1 teaspoon salt and 1/8 teaspoon pepper.
- Add 1 cup sliced onions and 1/2 cup of beef stock.
- Cover the pan and reduce the heat to low. Simmer the short ribs until meat is tender, about 2 to 3 hours. Check occasionally and add a little more water or stock if needed.
- Transfer the short ribs to heated platter; keep hot.
- Pour the pan juices into a 2-cup measure or fat separator. Skim off fat and return 2 tablespoons of the fat to the pan.
- Add enough stock (or water) to the remaining juices to measure 2 cups. Set aside.
- Cook and stir the sugar into the reserved fat and cook over medium heat until lightly browned. Add the remaining 1 cup of onions and cook for about 5 to 7 minutes, stirring constantly, or until the onions are translucent and lightly browned. Stir the flour into the onions and cook, stirring, for 2 minutes.
- Add in reserved 2 cups of pan juices and the vinegar. Continue cooking, stirring constantly, until the gravy mixture is thick and bubbling.
- Season to taste with salt and pepper; serve the gravy with the short ribs.
Nutrition Facts : Calories 1017 kcal, Carbohydrate 17 g, Cholesterol 302 mg, Fiber 1 g, Protein 79 g, SaturatedFat 31 g, Sodium 463 mg, Sugar 10 g, Fat 71 g, ServingSize 6 servings, UnsaturatedFat 0 g
CONTEST-WINNING BRAISED SHORT RIBS
I've been relying on this braised short ribs recipe ever since I bought my first slow cooker some 19 years ago. The fall-off-the-bone-tender entree is much appreciated on busy days. -Peggy Edwards, Heber City, Utah
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a shallow dish, combine the flour, salt, paprika and mustard. Add ribs in batches and turn to coat. In a large skillet, brown ribs in oil; drain., Place onions in a 5-qt. slow cooker; add ribs. Top with beer and garlic. Cover and cook on low for 6-7 hours or until meat is tender. , Remove ribs and onions to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine flour and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.
Nutrition Facts : Calories 281 calories, Fat 14g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 547mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein.
BRAISED SHORT RIBS WITH CARROTS AND ONIONS
Steps:
- Mix wine, 1 tablespoon garlic, mustard and red pepper in large glass baking dish. Add short ribs; turn to coat. Cover and refrigerate overnight, turning occasionally.
- Preheat oven to 500°F. Using tongs, transfer short ribs to large roasting pan; reserve marinade. Sprinkle short ribs with salt and pepper. Roast until brown, turning once, about 30 minutes. Transfer short ribs to large bowl. Place roasting pan over 2 burners. Heat over medium-high heat. Add 1 cup beef stock to pan and bring to boil, scraping up any browned bits. Pour pan juices into bowl with short ribs.
- Reduce oven temperature to 350°F. Heat oil in heavy large ovenproof pot over medium-high heat. Add carrots, celery, onions and 2 tablespoons garlic. Sauté until vegetables are tender, about 12 minutes. Add short ribs and pan juices, reserved marinade, 2 3/4 cups beef stock, chicken stock, thyme and bay leaves. Bring to boil. Cover pot and place in oven. Bake until ribs are tender, about 2 hours.
- Using tongs, transfer short ribs to large bowl. Boil cooking liquid until reduced to thin sauce consistency, about 25 minutes. Strain liquid; discard solids and return liquid to pot. Dissolve cornstarch in 1/4 cup water. Whisk into cooking liquid. Boil until sauce thickens and coats spoon, stirring constantly, about 2 minutes. Season with pepper. Return ribs to pot. Simmer until heated through, 3 minutes. Transfer to platter. Garnish with thyme.
BRAISED SHORT RIBS
The easiest dinner you'll ever make. One dish makes clean up easy too. Use bone-in short ribs for more flavor.
Provided by twinkitties
Categories One Dish Meal
Time 3h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put short ribs in large baking pan. You'll be adding in the potatoes and carrots, so allow enough room.
- Add onion soup mix and beef broth.
- Cover with foil.
- Put in 350 degree oven.
- After two hours (give or take, it's very forgiving), turn meat, add potatoes and carrots. Re-cover and cook for 1 hour or until potatoes are cooked through.
More about "onion braised chuck short ribs recipes"
ONION BRAISED CHUCK SHORT RIBS - SUN OVEN
From sunoven.com
Estimated Reading Time 2 mins
BRAISED SHORT RIBS WITH ONIONS AND CURRY LEAVES RECIPE
From bonappetit.com
BRAISED BEEF SHORT RIBS RECIPE - FOOD REPUBLIC
From foodrepublic.com
BRAISED SHORT RIBS IN THE OVEN RECIPE
From thespruceeats.com
OVEN-BRAISED BONELESS SHORT RIBS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
BEEF SHORT RIBS BRAISED WITH ONION, THYME AND GARLIC
From thriftyfoods.com
CROCK POT BRAISED SHORT RIBS RECIPE - EATING ON A DIME
From eatingonadime.com
10 BEST BONELESS SHORT RIBS RECIPES | YUMMLY
From yummly.com
OVEN BRAISED SHORT RIBS [+ VIDEO] - OH SWEET BASIL
From ohsweetbasil.com
FRENCH ONION BEEF SHORT RIBS - BETTER HOMES & GARDENS
From bhg.com
BRAISED FLANKEN BEEF SHORT RIBS WITH A BEEF ONION GRAVY
From thedailyspeshyl.com
CLASSIC BRAISED BEEF SHORT RIBS - THE STAY AT HOME CHEF
From thestayathomechef.com
ONION BRAISED SHORT RIBS RECIPE - MOMS WHO THINK
From momswhothink.com
Estimated Reading Time 50 secs
BRAISED SHORT RIBS : RECIPES : COOKING CHANNEL RECIPE
From cookingchanneltv.com
Servings 4-6Total Time 3 hrs 50 minsCategory Main-Dish
CROCKPOT BRAISED SHORT RIBS - I AM HOMESTEADER
From iamhomesteader.com
CIDER BRAISED SHORT RIBS WITH CARAMELIZED ONIONS.
From halfbakedharvest.com
BRAISED KOREAN SHORT RIBS WITH PICKLED ONION ... - DISH OFF …
From dishofftheblock.com
BRAISED SHORT RIBS RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
HOW TO MAKE PERFECT BRAISED DUTCH OVEN SHORT RIBS [RECIPE + TIPS]
From tasteofhome.com
FRENCH ONION SHORT RIBS RECIPE - KUDOS KITCHEN BY RENEE
From kudoskitchenbyrenee.com
EASY SLOW-BAKED BONELESS BBQ SHORT RIBS - ONCE UPON A CHEF
From onceuponachef.com
BEEF CHUCK SHORT RIBS RECIPE (SLOW COOKER) - BEST BEEF RECIPES
From bestbeefrecipes.com
RECIPE: ONIONY BRAISED SHORT RIBS (STOVE TOP OR CROCK POT ...
From recipelink.com
A FAVORITE, SLOW BRAISED BEEF SHORT RIBS. - THE 2 SPOONS
From the2spoons.com
BRAISED BEEF SHORT RIBS WITH CARAMELIZED ONIONS & BAHARAT
From inthekitchenwithkath.com
BRAISED BONELESS SHORT RIBS - ERREN'S KITCHEN
From errenskitchen.com
THE BEST BRAISED SHORT RIB BEEF STEW (OUR SECRET RECIPE)
From carnivorestyle.com
BRAISED SHORT RIBS A HEARTY RECIPE FOR AUTUMN - PERFECTLY PROVENCE
From perfectlyprovence.co
STOVETOP BRAISED SHORT RIBS - BITES OUT OF LIFE
From bitesoutoflife.com
CHINESE-STYLE BRAISED SHORT RIB - TASTETORONTO
From tastetoronto.com
BRAISED BEEF SHORT RIBS WITH CARAMELISED ONIONS
From adventuresofthewhisk.com
SLOW BRAISED WAGYU SHORT RIBS - CROSS CREEK RANCH PREMIUM MEATS
From ccrpremiummeats.com
KOREAN BRAISED SHORT RIBS RECIPE (SUPER SIMPLE VERSION)
From aaronandclaire.com
GLUTEN FREE, DAIRY FREE, HEALTHY & VEGETARIAN ONION RECIPES | PERI ...
From periandsons.com
BRAISED SHORT RIBS - DINNER AT THE ZOO
From dinneratthezoo.com
10 BEST SHORT RIBS AND ONION SOUP MIX RECIPES - YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search