Oven Braised Beef Short Ribs With Cabbage Recipes

BRAISED BEEF SHORT RIBS

Steps:

• Preheat the oven to 300°F
• Season the short ribs with salt and pepper. Heat a Dutch oven or other large deep pan over medium high heat. Add the oil and heat for a couple minutes. Working in batches, brown the short ribs on all sides, 5 or 6 minutes per batch. Transfer the ribs to a plate after browning each batch. Add additional oil if needed.
• When all the ribs have been browned, pour off all but 2 tablespoons of the remaining fat from the pan. Add the carrots, onion, celery, garlic, herb bundle, bay leaf and peppercorns. Stir and scrape up any of the flavorful bits from the bottom of the pan.
• Add the wine and bring to a boil, cook for 5 minutes to reduce the liquid and cook off the alcohol from the wine. Return the beef short ribs to the pan with the accumulated juices, arranging the beef in one layer, then add the beef broth.
• Cover the pot with its lid and transfer to the preheated oven and braise for 3 hours. Transfer the pot from the oven to the counter top, adjust the lid slightly off-pan to allow the steam to escape and let the beef ribs cool for 1 hour.
• Using a slotted spatula or large spoon carefully remove the beef ribs from the pot to a platter and cover loosely with foil and set the platter in the warm oven while preparing the sauce.
• Pour the cooking liquids through a fine-mesh strainer into a medium-size saucepan. Place the saucepan over medium-high heat and boil until reduced to 2 cups, about 15 minutes.
• While the liquids are reducing, mix the butter and flour together in a small dish, mashing with the back of a tablespoon to make a smooth paste.
• When the liquid has fully reduced to 2 cups, stir in the Dijon mustard and the Worcestershire sauce. Remove from the heat and whisk the butter/flour paste into the liquid until melted into the sauce. Return the pan to a medium heat, continue cooking and whisking for another 2 minutes to a smooth sauce. Transfer the sauce to a dish or gravy pitcher

OVEN BRAISED BEEF SHORT RIBS WITH CABBAGE

Steps:

• Gather the ingredients.
• Preheat oven to 325 F. In a large Dutch oven or kettle, heat olive oil over medium-high heat. Rub ribs all over with seasoning blend then sear on all sides, about 2 minutes on each side.
• Remove ribs and set aside. Add bacon to pot and cook for about 3 to 4 minutes, until cooked but not crisp. Add onions and cook, stirring, for 2 minutes.
• Add ribs back to pot and add apple juice, beef broth, and cider vinegar; bring to a simmer. cover tightly and bake for 2 hours.
• Add cabbage, cover, and continue cooking, basting occasionally, for about 30 to 45 minutes longer, or until cabbage is tender. Serves 4. You Might Also Like How to Cut a Head of Cabbage into Wedges Red Wine Braised Short Ribs Recipe Oven Braised Beef Short Ribs Recipe

SIMPLE BRAISED SHORT RIBS

Steps:

• Heat the oven to 350˚F.
• Heat a thin layer of oil in a Dutch oven or other large oven-safe pot with a lid over medium-high heat. Meanwhile, pat the short ribs dry with paper towels and season all over with salt and pepper. Sear the short ribs (in batches if necessary) until browned all over, adding more oil as needed, and then transfer to a platter.
• In the same pot, add the onion, thyme, and some salt and pepper (and more oil if the pot is dry), and cook, stirring occasionally, until the onions start to soften, a few minutes. Sprinkle with the flour and cook for about 1 minute more while stirring.
• Add the beef stock, bay leaves, and browned short ribs back to the pot, let come to a simmer, cover, and place in the oven until tender, about 2 hours. Serve.

BRAISED SHORT RIBS IN THE OVEN RECIPE

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 350 F. Pat the ribs dry with paper towels. Season generously all over with salt and pepper.
• Heat the oil in a large Dutch oven or other heavy-duty pot on medium heat. When the oil shimmers, add the ribs, in batches if necessary to avoid crowding the pan, and sear on all sides until golden brown, about 15 minutes.
• Remove the ribs to a plate as they become brown. Add the onion and continue cooking, stirring occasionally, until the onions are translucent, about 2 minutes. Add the garlic and cook until just fragrant, about 30 seconds.
• Return the ribs to the pot along with any accumulated juices from the plate. Add the beef broth, wine, Worcestershire, and thyme sprigs. Raise the heat to high and bring to a boil.
• Cover, transfer to the oven, and continue to cook, undisturbed until the meat is very tender, about 2 1/2 hours. Check the meat after 2 hours. If there is too much liquid, return to the oven and continue to cook uncovered, until the meat is fork-tender. If most of the liquid has evaporated, add 1 to 1 1/2 cups of boiling beef broth or a combination of broth and red wine, return to the oven and continue to cook, uncovered until the meat is fork-tender.
• Transfer the ribs to a large serving bowl. Pour the broth into a gravy separator. Discard the excess fat. Adjust the seasoning of the remaining liquid with salt and pepper to taste.
• Pour the liquid over the short ribs, garnish with fresh thyme leaves, and serve.

BEEF SHORT RIBS

Steps:

• Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
• Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
• Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
• Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.

SIMPLE BRAISED SHORT RIBS RECIPE

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.

SHORT RIBS WITH CABBAGE

Steps:

• Heat oil in a large, heavy pot.
• Brown short ribs on all sides.
• Sprinkle with salt and pepper.
• Add remaining ingredients except cabbage.
• Cover and simmer for 1-1 1/2 hours.
• Add cabbage wedges and cook until cabbage is tender, about 20 minutes.

BRAISED SPARERIBS WITH CABBAGE

Steps:

• Put olive oil in a large, deep skillet or casserole that can be covered, and turn heat to high. A minute later, add garlic and chilies. When they sizzle, add ribs, meatier side down; sprinkle with salt and pepper, and add bay leaves. Cook, adjusting heat so the meat browns, 5 to 10 minutes. Turn ribs, and brown again. Remove ribs to a plate.
• Pour off excess fat, and add cabbage and some more salt and pepper. Cook, stirring occasionally, until cabbage browns. Add wine, and stir to release any brown bits stuck to bottom of pan. Return ribs to pot; adjust heat so mixture simmers steadily but not violently, and cover.
• Cook, checking occasionally to be sure the mixture does not dry out. (If it does, add more white wine or water.) When ribs are tender and cabbage is very soft -- this will take at least 45 minutes -- uncover. If mixture is soupy, turn heat to high, and cook, stirring occasionally and carefully, until it is more of a moist stew. Garnish with parsley and serve immediately, or cover and refrigerate for up to a day before reheating.

OVEN-BRAISED BEEF SHORT RIBS

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.

LUSCIOUS OVEN-BRAISED SHORT RIBS

Steps:

• Mix all the ingredients except the meat and potatoes in a 9- x 15-inch roasting pan. Add the ribs and rub all over with the marinade. The meat should fit comfortably in a single layer in the pan. Cover and let marinate in the refrigerator for 6 hours or up to overnight. Occasionally turn the meat over in the marinade. Remove from the refrigerator 30 minutes prior to cooking.
• Preheat the oven to 400 degrees Fahrenheit. Braise the short ribs for 2 1/2 to 3 hours, reducing the heat to 350 degrees Fahrenheit after an hour. Turn the ribs over. Add the potatoes in the last 40 minutes of cooking. Add water to the pan if too much liquid evaporates. You want to end up with glistening ribs in a reduced glaze.