Short Ribs Eggs Benny Recipes

SIMPLE BEEF SHORT RIBS

Simple Beef Short Ribs image

The basics of this recipe came from my mom, and it was passed down to her from her mother and Oma. I changed it a little, and you can too. You can braise in basically any liquid you want. The short ribs come out so delicious and tender, and there is not an overwhelming sauce to overpower them.

Provided by CooperCook

Categories Main Dish Recipes Rib Recipes

Time 2h30m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound beef short ribs
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 tablespoon butter
1 onion, sliced
1 clove garlic
1 (12 fluid ounce) can or bottle stout beer
1 cup beef stock

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.

Nutrition Facts : Calories 363.8 calories, Carbohydrate 10 g, Cholesterol 54.2 mg, Fat 27.4 g, Fiber 0.8 g, Protein 13 g, SaturatedFat 11.2 g, Sodium 651.4 mg, Sugar 1.9 g

SHORT RIB, BACON AND EGG BURGERS

Short Rib, Bacon and Egg Burgers image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 30m

Yield 4 burgers

Number Of Ingredients 8

Ingredients

2 pounds ground short rib
1 tablespoon mixed salt and black pepper
Butter, softened, for toasting
4 buns, 1/4-inch thick
1 tablespoon grapeseed oil
4 eggs
8 bacon slices, fried semi crisp
4 tomato slices

Steps:

In a bowl, blend the ground meat with the salt and pepper, mixing well but not over mixing. Divide into four 8-ounce portions and press flat with a burger press or between plates, should be 1/2-inch thick. Next, on a preheated flat top or griddle, sear the burgers on the first side, 4 minutes, and then flip and repeat the process. Cook the burgers until the internal temperature reaches 140 degrees F for medium.
For the buns, preheat a saute pan over medium heat (or use the griddle from the burgers). Then spread butter on both sides of the interior of the buns. Toast the buns until browned, 1 to 2 minutes.
Finally, heat the oil in a saute pan over high heat. Add the eggs and cook until the whites are set, with a soft yolk, for over-medium eggs.
To build, stack a burger on a toasted bun with 2 bacon slices, a tomato slice, a fried egg and the bun top. Repeat with the remaining ingredients.

BORSCHT-BRAISED BEEF SHORT RIBS

Borscht-Braised Beef Short Ribs image

I've never been a big fan of beets, but in certain things, like borscht, I love them. With that simple soup as an inspiration, I thought the flavors would work nicely with the rich, fatty short ribs, and they sure did.

Provided by Chef John

Categories Main Dish Recipes Rib Recipes

Time 2h20m

Yield 4

Number Of Ingredients 13

Ingredients

3 pounds beef short ribs, cut into 3-inch pieces
kosher salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
1 yellow onion, chopped
2 tablespoons all-purpose flour
3 cups chicken broth
1 bay leaf
1 pound beets, peeled and cut into large pieces
1 cup cubed carrots
½ cup chopped celery
2 teaspoons kosher salt, or to taste
¼ cup sour cream
1 tablespoon chopped fresh chives

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Generously season short ribs with kosher salt and freshly ground black pepper. Heat vegetable oil over high heat in a heavy pot. Brown short ribs on all sides until they are dark brown, about 6 minutes; transfer to a bowl. Add onions and continue cooking over high heat until onions go from golden to dark brown, about 8 minutes; this will make a richer, darker sauce. Stir flour into the onion mixture; cook for about 1 minute. Pour in broth; add bay leaf, beets, carrots, and celery. Bring pot to a simmer. Place browned short ribs in pot, evenly distributing them among the vegetables.
Bake in preheated oven until meat is tender, about 2 hours. Transfer meat and vegetables to a serving platter.
Bring sauce to a fast simmer over high heat until it is reduced by half and slightly thickened, 5 to 10 minutes. Taste for seasoning and add more salt, if needed.
Serve in bowls topped with a dollop of sour cream and chopped fresh chives.

Nutrition Facts : Calories 1470.7 calories, Carbohydrate 20.6 g, Cholesterol 264.9 mg, Fat 130 g, Fiber 4.9 g, Protein 52.4 g, SaturatedFat 56.1 g, Sodium 2218.1 mg, Sugar 10.6 g

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