CROCKPOT BEEF SHORT RIBS WITH RICH GRAVY
Found this on line submitted by kitchen sanctuary. com and when we made it had to agree with what she said: Fall-apart beef served with a rich and meaty red wine gravy. I used boneless beef ribs as that's what was available. We usually stay away from beef ribs as they can be tough, but these were fall apart tender.
Provided by Bonnie G 2
Categories Meat
Time 8h20m
Yield 4 Beef Ribs, 4 serving(s)
Number Of Ingredients 15
Steps:
- For Beef:.
- Heat the oil on high in a large frying pan Place the short ribs in the pan and brown on all sides. This should take about 10 minutes. Add in the onion and cook for a further 2 minutes, whilst stirring.
- Add in the garlic and heat through for a minute, then add in the red wine. Bring to a bubble and allow to simmer for 3 or 4 minutes, then add in the rest of the short rib ingredients. Bring to the boil, then transfer to the crockpot. Place the lid on and cook on low for 6-8 hours.
- For Gravy:.
- To make the gravy, ladle most of the cooking liquid out of the slow cooker and into a saucepan. Heat on a high heat. Mix the cornstarch and water, then slowly pour the mixture into the cooking liquid whilst whisking - until the gravy thickens. You may not need all of the cornstarch. You're looking for a nice gravy of a medium-thick consistency.
Nutrition Facts : Calories 131.5, Fat 3.9, SaturatedFat 0.7, Sodium 806.9, Carbohydrate 11.1, Fiber 0.8, Sugar 3.2, Protein 2.5
BRAISED SHORT RIBS WITH GRAVY
This recipe can be finished in a slow cooker which makes it very helpful during those very busy days.-Susan Kinsella, East Falmouth, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Sprinkle short ribs with 1/2 teaspoon pepper and salt. In an ovenproof Dutch oven over medium-high heat, brown ribs in oil in batches. Remove meat and set aside. Add next five ingredients to drippings; cook until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. , Return ribs to pan. Add 4 cups broth, rosemary, oregano, bay leaf and remaining pepper; bring to a boil. Bake, covered, until meat is tender, 1-1/2 to 2 hours. Remove ribs to a serving platter and tent with foil. Discard herbs., Pour drippings and loosened browned bits from roasting pan into a measuring cup. Skim fat. Add enough remaining broth to drippings to measure 1 cup. In a small saucepan, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with ribs.
Nutrition Facts : Calories 310 calories, Fat 19g fat (7g saturated fat), Cholesterol 66mg cholesterol, Sodium 507mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.
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
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.
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
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.
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- In an oven-safe Dutch oven, heat the olive oil over medium heat. Once shimmering, sear each side of the ribs, working in batches if necessary. Place the seared ribs on a clean plate and set aside.
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- Stir in the thyme, parsley, stock, and Worcestershire sauce. Add back in the ribs. Top the Dutch oven with the lid, leaving slightly ajar.
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