Saucy Short Ribs Recipes

WONDERFUL SHORT RIBS

Steps:

• In a large pan over medium-high heat, stir in tomato sauce, lemon juice, and Worcestershire sauce. Stir in parsley, thyme, bay leaves, brown sugar, salt, and red pepper flakes. Add onions and short ribs, and stir together until the mixture comes to a boil.
• Cover, reduce heat to medium low, and simmer; stirring occasionally and skimming fat from surface, until meat is tender, about 2 1/2 hours. Remove bay leaves before serving.

FAST AND EASY SLOW-COOKED SHORT RIBS

Steps:

• Place short ribs into a slow cooker; top with French onion soup. Season mixture with salt and pepper. Pour chili sauce over exposed parts of ribs; sprinkle with rosemary.
• Cook on Low for 8 to 10 hours.

HEARTY SHORT RIBS

Steps:

• Place onion in a 5-qt. slow cooker; top with ribs. Combine the mushrooms, soup, 1/2 cup water, gravy mix, garlic and thyme; pour over ribs. Cover and cook on low for 6 to 6-1/2 hours or until meat is tender. , Remove meat to serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. , Combine cornstarch and cold water until smooth. Gradually stir into pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with meat and mashed potatoes.

SIMPLE BEEF SHORT RIBS

Steps:

• Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
• Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.

BEEF SHORT RIBS IN BURGUNDY SAUCE

Steps:

• Preheat oven to 450°. Place short ribs on a rack in a shallow roasting pan. Roast 30-40 minutes or until browned, turning once., Meanwhile, in a Dutch oven, heat butter over medium heat. Add onion, celery and carrot; cook and stir until tender, 10-12 minutes. Add garlic and thyme; cook 1 minute longer. Stir in flour until blended; gradually stir in water and wine. Add bouillon and parsley, stirring to dissolve bouillon., Transfer ribs to Dutch oven; bring to a boil. Reduce heat; simmer, covered, 2 to 2-1/2 hours or until meat is tender., Remove short ribs; keep warm. Skim fat from sauce; stir in remaining ingredients. Serve with ribs.

SAUCY SHORT RIBS

Steps:

• set oven to 325 degrees.
• In a saucepan, combine all ingredients, except the meat.
• Bring to a boil; reduce heat, cover and simmer for 15 minutes.
• Set aside 1 cup for basting.
• Place ribs in a greased roasting pan; pour remaining marinade over ribs.
• Cover, and refrigerate for at least 2 or more hours.
• Drain, and discard marinade.
• Bake, uncovered for 1 hour, or until meat is tender, basting frequently with reserved marinade.

SAUCY SHORT RIBS

Steps:

• Cut ribs in 4 pieces.
• Brown on all sides in greased skillet.
• Pour off any excess fat.
• Mix remaining ingredients.
• Pour over ribs.
• Cover and simmer for 2 hours or until tender.

BEEF SHORT RIBS WITH BARBECUE SAUCE

Steps:

• In a large skillet (with no oil or shortening), brown shortribs on all sides, then cover and cook for an hour at low heat and drain off drippings from pan.
• Combine the rest of the ingredients for the sauce.
• Pour sauce over shortribs in pan, cover tightly, and cook 1 1/2 hours longer at low temperature (or until meat is tender).

SMOTHERED BEEF SHORT RIBS

Steps:

• Heat the oil in a large pot over medium high heat. Season the ribs with salt and pepper to taste and dredge them in flour. Fry the ribs in the oil in small batches, adding oil as needed, to sear the meat. This should take 2 to 3 minutes per batch. Set ribs aside.
• In the same pot, add the onions and saute for 2 minutes. Add the celery and carrots and saute for 1 more minute. Season with salt and pepper to taste, and then stir in the garlic, bay leaves and thyme and cook for 1 more minute.
• Deglaze the pot with the red wine, scraping up all the bits on the bottom. Add the stock, bring to a boil, reduce heat to low and simmer. Add the ribs and continue to simmer for 2 hours, until the sauce thickens. Stir in the parsley and serve.

SHORT RIBS WITH SAUCE

Steps:

• Heat oven to 350°.
• Place ribs in 13x9 baking pan; add water.
• Cover and bake for 2-1/2 hours.
• Pour off water.
• In small saucepan, mix all other ingredients.
• Bring to a boil.
• Reduce heat and simmer for 10 minutes.
• Set in refrigerator until needed.
• When done, uncover ribs and spoon sauce over.
• Bake, uncovered, for 1/2 hour, turning often to coat with sauce.