RED WINE-BRAISED SHORT RIBS
Provided by Geoffrey Zakarian
Categories main-dish
Time 11h40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- One day before cooking, season the short ribs liberally with salt. Allow the meat to marinate in the refrigerator, uncovered, overnight.
- The next day, pat the ribs dry with a paper towel. Heat a cast-iron Dutch oven over medium-high to high heat. Add a thin film of canola oil and sear the ribs until brown and crusty, 5 to 8 minutes. Transfer the ribs to a plate to rest.
- Preheat the oven to 250 degrees F.
- Drain the scorched oil from the Dutch oven. Add a thin film of fresh canola oil, then add the onion, carrot, celery and garlic. Reduce the heat to medium and sweat the vegetables until translucent, about 5 minutes. Scrape the bottom of the pot with a wooden spoon to loosen the brown bits. Add the tomatoes and continue to cook until the tomatoes begin to soften and break down, 5 to 8 minutes. Add the red wine, chicken stock and peppercorns, then put the ribs back in the pot. Tie the thyme, rosemary and bay leaves in a piece of cheesecloth and add the herb sachet to the pot.
- Bring the liquid to a simmer. Partially cover the pot to let some of the liquid evaporate and transfer to the oven. Braise the short ribs until they're nearly falling apart, about 3 hours. Serve with grits and fried shallots if desired. Garnish with chives
WONDERFUL SHORT RIBS
This tender meat that falls right off the bone is great served over rice! It is great even as leftovers!
Provided by MEDIVALU
Categories Main Dish Recipes Rib Recipes
Time 2h10m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 531.5 calories, Carbohydrate 15.3 g, Cholesterol 93.2 mg, Fat 42 g, Fiber 2.6 g, Protein 23.5 g, SaturatedFat 17.7 g, Sodium 1550.9 mg, Sugar 11 g
SAVORY OVEN BEEF RIBS
Enjoy these flavorful beef ribs made using Progresso® beef flavored broth, veggies and dry red wine - a oven-baked hearty dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- In 13x9-inch glass baking dish, mix broth, wine, tomato sauce, thyme and marjoram.
- In heavy-duty resealable plastic food-storage bag, place flour, salt and pepper; shake to mix. Add ribs; shake to coat. In baking dish, beat excess flour mixture (about 1 tablespoon) into tomato sauce mixture, using wire whisk.
- In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook ribs in oil about 5 minutes, turning once, until brown. Place ribs in baking dish; turn to coat with sauce mixture. Add remaining 1 tablespoon oil to skillet; increase heat to high. Cook carrots, celery, onion and garlic in oil 3 minutes, stirring frequently.
- Add carrot mixture to ribs and sauce. Cover tightly with foil. Bake 1 hour 30 minutes to 2 hours or until ribs are tender.
Nutrition Facts : Calories 630, Carbohydrate 19 g, Cholesterol 135 mg, Fat 2, Fiber 3 g, Protein 47 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1670 mg, Sugar 7 g, TransFat 1 1/2 g
SAVORY BEEF SHORT RIB DINNER
Juicy mouth-watering beef rib dinner packed with veggies for your family!
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h40m
Yield 4
Number Of Ingredients 14
Steps:
- Cook ribs in 12-inch nonstick skillet over medium-high heat, turning frequently, until brown on all sides. While ribs are browning, layer onion, tomatoes, carrots, potatoes and garlic in 4- to 6-quart slow cooker.
- Place ribs on vegetables in cooker. Sprinkle ribs with salt, thyme, basil and pepper. Drain off any fat from skillet; add wine, 1/2 cup of the water and the bouillon to skillet. Heat to boiling over medium heat, stirring occasionally. Pour hot wine mixture over ribs.
- Cover and cook on low heat setting 8 to 10 hours or until ribs are tender.
- About 15 minutes before serving, remove ribs and vegetables, using slotted spoon; place in serving bowl. Skim fat from juices in cooker.
- Mix remaining 1/2 cup water and the flour in 4-cup glass measuring cup or medium microwavable bowl until smooth. Pour juices from cooker into flour mixture; mix well. Microwave uncovered on High 3 to 4 minutes, stirring once halfway through cooking, until mixture boils. Pour sauce over ribs and vegetables.
Nutrition Facts : Calories 425, Carbohydrate 55 g, Cholesterol 50 mg, Fiber 6 g, Protein 22 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 710 mg
LIP SMACKING SAVORY BEEF SHORT RIBS
These short ribs are wonderful. A real comfort dish, beautiful served with mashed potatoes and fresh garden peas. My family loves short ribs and we are always on the lookout for new ways to prepare them. I always buy short ribs with the bone, as they have the most flavor. The basic recipe is a friends, I've just changed a few things to make them perfect for my familys taste buds. I hope you will enjoy these as much as we do.
Provided by Baby Kato
Categories Meat
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in a heavy pan. I use a cast iron one.
- I sear the ribs, two at a time to give them space to cook, for about 5 minutes per side or until well browned.
- After all the ribs have been seared, remove from pan and put aside until needed.
- Add leeks, carrots, parsnips, celery, onion, shallots and garlic to the pan and cook on low heat, stirring occasionally for 15 - 20 minutes.
- Now add the tomato paste, salt, red & black peppers to the vegetable mixture and cook for 8 - 10 minutes more.
- Next add the vinegar, sugar, rosemary, thyme, mustard, mix well and then add the beef stock.
- Preheat oven to 325 degrees.
- Return the short ribs to the pot and bring to a low simmer and cover.
- Place in a 325 oven for 2 - 2 1/2 hours or until the ribs are tender.
- Remove the ribs from pot, cover with foil to keep warm.
- Remove all vegetables from liquit and bring the liquid to a boil, cooking until reduce to 1 cup.
- Drizzle the glaze over the ribs and enjoy.
SAVORY BEEF SHORT RIBS WITH GRAVY
Steps:
- Gather the ingredients.
- Preheat oven to 300 F.
- In a large Dutch oven over medium heat, heat 1 1/2 tablespoons olive oil.
- Add onion and cook, stirring frequently, until browned. Add carrots and celery and cook, stirring frequently, for about 5 minutes.
- Add garlic and cook, stirring, for 1 to 2 minutes longer. Remove vegetables to a plate and set aside.
- Sprinkle short ribs with salt and pepper.
- Add remaining 1 1/2 tablespoons of olive oil to pot and increase to medium-high.
- Add short ribs and sear , turning, until browned on all sides. Remove short ribs and set aside.
- Add red wine to the pot and bring to a boil. Boil for about 4 to 6 minutes, until reduced by about one-third. Add beef broth to the pot.
- Arrange short ribs in broth and wine mixture and top with the cooked vegetables.
- Add thyme sprigs.
- Cover and move Dutch oven to oven. Cook for 3 hours, or until meat is very tender, almost falling off the bone.
- Remove meat and vegetables to a platter with a slotted spoon; keep warm.
- Skim fat from broth. Reserve fat if you will be using it to make gravy. You will have about 3 cups of broth.
- In Dutch oven, heat 5 tablespoons of butter or skimmed fat over medium-low heat.
- Add 1/3 cup of flour. Cook, stirring constantly, for about 2 minutes.
- Add broth mixture and cook, stirring, until thickened. If desired, stir in 1/2 to 1 teaspoon of gravy browning sauce, such as Gravy Master or Kitchen Bouquet, to darken gravy. Taste and adjust seasonings.
- Serve short ribs with gravy and potatoes or noodles.
Nutrition Facts : Calories 1061 kcal, Carbohydrate 9 g, Cholesterol 303 mg, Fiber 1 g, Protein 74 g, SaturatedFat 34 g, Sodium 463 mg, Sugar 2 g, Fat 77 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g
SAVORY BRAISED SHORT RIBS
This is hearty comfort food. Serve with mashed potatoes, a veggie and good bread for sopping up the sauce. YUM!
Provided by Dreamgoddess
Categories Meat
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Brown short ribs well on all sides (about 30 minutes) in Dutch oven over medium heat.
- Add broth, onion, 1 c water, peppercorns, worchstershire sauce, garlic, bay leaf and marjoram.
- Bring to a boil; reduce heat, cover and cook slowly 2 to 2 1/2 hours or until tender, turning once.
- Meanwhile, prepare Horseradish Sauce.
- Place short ribs on serving platter and keep warm.
- Skim fat from cooking liquid.
- Combine flour with 1 /2 cup water, mixing until smooth; combine with cooking liquid, bring to a boil, stirring constantly, reduce heat and cook slowly 3 minutes.
- Strain, if necessary, and serve with short ribs.
- Garnish platter with tomato wedges and parsley.
- Serve Horseradish sauce with short ribs.
- HORSERADISH SAUCE.
- 1/4 Cup Dairy Sour Cream 1 T Prepared Mustard 2 1/2 T Prepared Horseradish 1/8 t Salt Combine sour cream, horseradish, mustard and salt in small bowl.
- Cover and refrigerate.
3-INGREDIENT SWEET AND SAVORY SHORT RIBS
Tangy teriyaki and sweet prune juice are all you need to make flavorful, succulent short ribs.
Provided by Molly Baz
Categories 3-Ingredient Recipes Beef Sauce Beef Rib Quick & Easy Dinner
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Season ribs with salt and pepper. Heat oil in a Dutch oven or large ovenproof pot over medium-high. Working in batches if necessary, sear ribs until browned on all sides, 8-10 minutes. Transfer ribs to a plate.
- Drain fat from pot. Add prune juice, teriyaki sauce, and 1 1/2 cups water. Bring to a simmer and return ribs to pot. Cover pot, transfer to oven, and braise until beef is very tender and falling off the bone, 2-3 hours.
- Transfer ribs to a platter. Bring liquid in pot to a boil on stovetop. Cook, uncovered, until liquid is reduced to a glaze, 12-15 minutes. Season with salt and pepper; pour over ribs.
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