STOUT BEER BRAISED SHORT RIBS
Provided by Olivia's Cuisine
Time 3h30m
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees.
- Pat the short ribs dry with a paper towel and season generously with salt and pepper. Heat the oil in a large Dutch oven, over medium high heat. Brown the short ribs on all sides, about 2-3 minutes per side, working in batches if necessary. Remove browned short ribs to a plate and discard most of the fat, leaving about 2 tablespoons in the pot.
- Lower the heat to medium and add the onions, garlic, carrots, celery and leek. Cook for about 5 minutes, stirring occasionally, until softened and fragrant. Add the flour and cook, stirring constantly, until well combined.
- Add the beer and beef broth and, using a wooden spoon, scrape all the brown bits from the bottom of the pot. Then, stir in the brown sugar, bay leaves and thyme sprigs. Add the short ribs and bring to a boil. Once boiling, cover and transfer to the oven.
- Cook until the short ribs are very tender, about 3 hours.
- Option #1 - Serve same day. Remove pot from the oven and carefully scoop out the ribs from the pot. Remove the bones and tendons, being careful not to shred the meat. Reserve. Strain the liquid through a fine-meshed sieve into a clean saucepan. Stir in the mustard and cook the sauce until it's reduced to a consistency thick enough to coat the back of a spoon, removing the excess fat as it rises to the surface. Season sauce to taste with salt and pepper. If the short ribs have cooled, you can add them to the sauce to reheat them.
- Option #2 - Make one day ahead. Remove pot from the oven and let it cool to room temperature. Carefully remove ribs from the liquid and remove bones and tendons, being careful not to shred the meat. Strain the liquid through a fine-meshed sieve, getting rid of the veggies. Return the short ribs to the sauce and refrigerate overnight. The next day, the fat will have solidified on the surface. Remove it and discard. Remove the ribs and heat the sauce. Then, run the sauce through a fine-meshed sieve again, into a clean saucepan. Stir in the mustard and cook the sauce until it's reduced to a thick consistency. Season sauce to taste with salt and pepper. Add the short ribs to the pan to reheat.
- Serve, garnished with chopped parsley or thyme sprigs.
EASY BEER BRAISED SHORT RIBS WITH DELECTABLE GRAVY
Succulent beef short ribs braised in a rich and flavorful liquid with roasty, malty undertones from dark ale. When done, the beer based braising liquid is converted into a decadent, luscious gravy.
Provided by CraftBeering
Categories Cooking with Beer
Time 3h10m
Number Of Ingredients 17
Steps:
- Preheat your oven to 275 F.
- Clean and rough chop all the veggies and set aside. Pat dry the ribs and liberally season with salt and pepper on all sides.
- Over medium-high heat the cooking oil in a braiser/Dutch oven or large heavy skillet and sear the short ribs for about 1-2 mins on each side. Work in batches so that you do not overcrowd the pan. When nicely browned, remove the short ribs and set aside.
- Lower the heat to medium, add the veggies, stir them and let them soften for a few minutes. Add the flour and tomato paste (if using) stir and cook for about a minute.
- Deglaze by adding the beer and be sure to scrape all brown bits from the bottom of the pan. Add the beef stock, the bay leaves, sage, thyme and stir in the brown sugar. Add the short ribs, distribute evenly and increase heat to bring to boil.
- Once boiling cover and place in the oven for about 3 hours. The ribs should be very tender before you take them out of the oven.
- When the short ribs are done, remove them from the braising liquid (carefully, the meat will be very tender) and let them rest for a few minutes. You can then remove the tendons and bones before you serve them.**
- Use a large, heavy skillet and complete steps #2 thru #5 from the Braiser/Dutch oven method above.
- Very carefully transfer the braising mixture and the ribs to your slow cooker and cook on low until they reach your desired tenderness.
- If you want to make a gravy from the braising liquid first scoop out the vegetables and discard them. Using a large spoon skim off and remove as much of the fat floating on top of the liquid. Then strain the braising liquid using a sieve.
- Heat a pan***over medium heat, add the strained braising liquid and the Dijon mustard and bring to simmer, mix to incorporate, add slurry and stir to thicken.
Nutrition Facts : Calories 712 calories, Carbohydrate 15.6 grams carbohydrates, Cholesterol 182 milligrams cholesterol, Fiber 2 grams fiber, Protein 68 grams protein, ServingSize 4 Servings, Sodium 24 grams sodium, Sugar 7 grams sugar
SHORT RIBS MARINATED IN BEER
Make and share this Short Ribs Marinated in Beer recipe from Food.com.
Provided by Barb in WNY
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place short ribs in a large shallow baking dish.
- In medium bowl; stir together remaining ingredients; pour over ribs.
- Cover, refrigerate overnight, turning occasionally.
- Prepare grill for cooking.
- Remove ribs from marinate.
- Grill covered, 6 inches above medium coals, turning and basting frequently with marinade, about 40 to 45 minutes.
Nutrition Facts : Calories 2070.4, Fat 179.3, SaturatedFat 73.4, Cholesterol 344.7, Sodium 561, Carbohydrate 41, Fiber 2.3, Sugar 12.7, Protein 67.3
MARINATED BEEF SHORT RIBS
Steps:
- Preheat oven to 350F.
- Season ribs with salt and pepper. Lay across a rack in a roasting pan or baking sheet and bake 10 minutes. In a small bowl, combine water, lemon juice, and red pepper flakes. Brush over top side of ribs and bake an additional 10 minutes. Turn, brush again, and bake 10 minutes more. Set aside to cool.
- Combine marinade ingredients in a large bowl. Add roasted ribs and toss to coat. Cover with plastic wrap and refrigerate a minimum of 4 hours or as long as 24.
- Preheat grill or broiler. Grill ribs for 2 minutes per side and serve immediately.
BARBECUED RIBS WITH BEER
These ribs are so simple to make, you will want to make them often. They always are juicy and have a wonderful taste. -Catherine Santich, Alamo, California
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- Rub the salt, Italian seasoning and pepper over ribs and place in a shallow roasting pan; add beer. Cover and bake at 325° for 2 hours or until tender., Drain ribs. Spoon some of the sauce over ribs. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for 8-10 minutes or until browned, turning occasionally and basting with sauce.
Nutrition Facts : Calories 935 calories, Fat 65g fat (24g saturated fat), Cholesterol 255mg cholesterol, Sodium 1494mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 63g protein.
BEER-BRAISED SHORT RIBS
Sticky, tender beef ribs with a subtle oak-smoked flavour are sure to be a hit at your next barbecue
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 6h15m
Number Of Ingredients 17
Steps:
- First, make the marinade. Mix the spices and 3 tbsp salt in a bowl, then stir in the oil to make a paste. Use a knife to make a deep hole in each short rib, then rub the spice mix all over and into the hole, working the flavour into the meat. Place on a tray, cover and chill overnight.
- The next day, heat oven to 150C/130C fan/gas 2. Heat the oil in a large, shallow pan, tip in the onions and fry until you start to get a deep, rich colour - about 20 mins. Don't be scared of the colour, this will add amazing savoury sweetness to the dish. Pour in the beer and boil to reduce by half, then add the stock, treacle, thyme and oak chips, if using. Stir well and bring to a simmer. Place the marinated short ribs in your largest roasting tin. Pour over the onion and beer braising liquid, then cover tightly with foil. Transfer to the oven and cook the short ribs for 5 hrs or until really tender.
- Once the ribs are cooked, remove and put on a plate to rest and cool. Strain the braising liquid into a saucepan. Once settled, use a ladle to remove the top layer of fat, then set over a high heat. Simmer the sauce until it becomes rich and glossy, then whisk in the ketchup, mustard and brown sauce.
- To barbecue the ribs, heat your coals until ashen or set a gas barbecue to medium. Cook the ribs until nicely charred and hot all the way through, then baste with the sauce to finish and cook until sticky. To cook them indoors, heat the grill. Set a wire rack over an oven tray and place the ribs on top. Baste well with the sauce and grill, basting with the sauce a few times, until it forms a charred, sticky crust. Set aside to rest before serving with the onion rings and slaw (see Goes well with).
Nutrition Facts : Calories 774 calories, Fat 57 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 9.7 milligram of sodium
BEER-BRAISED SHORT RIB DINNER
Steps:
- Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray. Rub ribs on all sides with applewood rub. Place ribs in pan.
- In medium bowl, stir together tomato paste and beer with whisk until smooth. Finely chop 1 of the carrots. Stir chopped carrot, leek, garlic, salt and pepper into tomato mixture. Pour over ribs, turning to coat. Cover pan tightly with heavy-duty foil. Refrigerate at least 6 hours or up to 24 hours to marinate, turning ribs occasionally.
- Heat oven to 400°F. Cut remaining 5 carrots into 2-inch pieces. Remove pan from refrigerator. Place carrot pieces in pan with ribs, turning in marinade to coat. Arrange ribs, fat side up, in marinade. Bake uncovered 1 hour.
- Reduce oven temperature to 350°F. Turn ribs on side; add potatoes to pan, turning in marinade to coat. Bake 45 to 60 minutes longer, occasionally turning ribs, until ribs and potatoes are tender. (If too much beer mixture evaporates, add a little water to pan.)
Nutrition Facts : Calories 510, Carbohydrate 51 g, Cholesterol 95 mg, Fat 1/2, Fiber 7 g, Protein 32 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 12 g, TransFat 1 g
SLOW COOKER SHORT RIBS IN BEER
Whew! I think I checked all 87 short ribs recipes to be sure this one isn't posted, so here it is! The original recipe came in a microwave cookbook that came with the oven, but using the slow cooker suits me better right now, so I've been making it that way. Sounds really unusual, but is totally good! Serve in a soup bowl with cornbread.
Provided by Wineaux
Categories One Dish Meal
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Dump everything except corn in the slow cooker and set on high until the mixture gets hot. If it's early in the day and you are going to have the ribs for dinner, turn the slow cooker down to low and forget it until you're ready to plate it up. Add the corn to allow it to cook slightly.
- Serve over corn bread or bake refrigerated corn sticks to go along side.
Nutrition Facts : Calories 1668.5, Fat 144.4, SaturatedFat 62.6, Cholesterol 301.6, Sodium 1476.1, Carbohydrate 23.1, Fiber 2.7, Sugar 6.9, Protein 62.1
MARINATED AND BRAISED SHORT RIBS
The mouthwatering texture of these short ribs renders the long marinating followed by slow braising worth the time and patience needed.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 17
Steps:
- For the marinade: In a large skillet, heat the oil over medium heat. Season the ribs with salt and pepper. Working in batches, if necessary, add ribs to the skillet, and brown on all sides, 8 to 10 minutes per batch. Remove ribs from skillet, and place in a large roasting pan, bone-side down, in a single layer.
- To the same skillet, add the onions, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender and golden, 20 to 30 minutes.
- Add the wine and thyme. Bring to a simmer, and remove from the heat. Pour over the meat. Cover, and refrigerate for 12 to 24 hours, turning the ribs at least once.
- For the braise: Preheat the oven to 350 degrees. In a large, Dutch-oven, heat the oil over medium heat. Add the onions, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring occasionally, until tender, 20 to 30 minutes. Remove the ribs from the marinade, and place in the Dutch-oven. Strain the marinade over the ribs, discarding the vegetables and herbs. Add the veal stock and thyme. Cover, and transfer to oven. Cook for 1 1/2 hours. Uncover, and cook, basting occasionally with the braising liquid, until the meat is falling off the bones and is well glazed, about 30 minutes more.
KALBI (MARINATED BEEF SHORT RIBS)
This is a variation of a traditional Korean recipe for marinated beef short ribs. My friends all request it repeatedly! Very tasty!
Provided by LYZZARD
Categories World Cuisine Recipes Asian Korean
Time 8h40m
Yield 6
Number Of Ingredients 7
Steps:
- Stir the sugar into the soy sauce in a bowl until the sugar dissolves completely. Whisk the sesame oil, garlic, green onions, and sesame seeds into the soy sauce. Place the short ribs in a large, sealable bag and pour the marinade over the meat. Marinate in refrigerator for 8 hours or overnight.
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the ribs from the bag; discard the marinade.
- Cook the short ribs on the preheated grill until they are very firm, hot, and grey in the center, about 15 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 995.3 calories, Carbohydrate 29.3 g, Cholesterol 155.4 mg, Fat 80 g, Fiber 0.8 g, Protein 38.5 g, SaturatedFat 30.9 g, Sodium 1888.4 mg, Sugar 25.7 g
DRUNKEN RIBS
This recipe is one my favorites, it is one I found one day when I was experimenting. My family and friends enjoyed it and I hope you will too!
Provided by CHEF BOOZER
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 10h30m
Yield 8
Number Of Ingredients 16
Steps:
- In a medium bowl, mix garlic powder, white pepper, seasoned salt, onion salt, and oregano.
- Place ribs in a large roasting pan, and rub evenly with the garlic powder mixture to coat. Pour distilled white vinegar and 1/2 the beer, or enough to cover ribs, into the pan. Cover pan, and marinate ribs in the refrigerator 8 hours, or overnight.
- Prepare an outdoor grill for indirect, medium heat, and lightly oil grate.
- In a large saucepan, whisk together remaining beer, ketchup, Worcestershire sauce, maple syrup, brown sugar, liquid smoke, margarine, apple cider vinegar, and honey mustard. Bring to boil. Cover, reduce heat, and simmer 15 minutes, or until a thick sauce has formed.
- Remove ribs from the marinade mixture, and coat liberally with the sauce. Place on the prepared grill, and cook 1 1/2 to 2 hours, to an internal temperature of 160 degrees F (70 degrees C). Brush frequently with the sauce while cooking.
Nutrition Facts : Calories 1605.8 calories, Carbohydrate 121 g, Cholesterol 181.9 mg, Fat 92.9 g, Fiber 1.3 g, Protein 40.3 g, SaturatedFat 23 g, Sodium 2792.3 mg, Sugar 87 g
ROOT BEER BBQ RIBS
The slow cooker does a great job of creating super tender and juicy ribs. The yummy sauce has a mildly sweet flavor. -Mairyn S., Sandy, Utah
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, combine the first 10 ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until sauce is reduced to 2 cups. Set aside., Cut ribs into five serving-size pieces; sprinkle with salt and pepper. Place in a 5- or 6-qt. slow cooker. Pour sauce over ribs. Cover and cook on low for 6-8 hours or until meat is tender. Serve with sauce.
Nutrition Facts : Calories 804 calories, Fat 55g fat (21g saturated fat), Cholesterol 220mg cholesterol, Sodium 1378mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 0 fiber), Protein 46g protein.
BEER RIBS
Beer isn't just for drinking. Here, it's drizzled on top of the ribs to help the meat break down as it cooks low and slow in an oven. It's also the star ingredient in the barbecue sauce that glazes these super tender ribs that are finished off on a grill for a slightly smoky flavor.
Provided by Eddie Jackson
Categories main-dish
Time 9h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Combine the light brown sugar, smoked paprika, celery salt, garlic powder, onion powder, allspice, 2 tablespoons salt and a generous amount of pepper in a small bowl. Rub the mixture on both sides of the rib racks.
- Wrap each rib rack in 3 pieces of aluminum foil and refrigerate for 6 hours and up to overnight.
- Preheat the oven to 300 degrees F. Place the ribs side-by-side on a baking sheet. Unwrap the foil slightly, pour 2 tablespoons beer over each rib rack and then seal the foil tightly. Bake until the ribs are tender, and the meat can easily be pierced and pulled away with a fork, about 2 hours 30 minutes. Let cool, uncovered, until warm, about 20 minutes. Alternatively, cover and refrigerate for up to 1 day.
- Put the shallots and remaining beer in a small saucepan and bring to a boil over high heat. Boil until the beer reduces to 1/4 cup, about 10 minutes. Whisk in the ketchup, molasses, whole-grain mustard, chipotle in adobo sauce, chopped chipotle and sherry vinegar. Reduce the heat to medium-low and let simmer, stirring occasionally, until the sauce thickens slightly and reduces to about 1 1/4 cups, 8 to 10 minutes.
- Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
- Brush the top of each rack of ribs with 1/4 cup of the barbecue sauce. Working in batches as needed, grill, sauce-side down, until browned and slightly charred, about 4 minutes. Cut the ribs between the bones, slather with the remaining 1 cup of sauce and serve.
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- Preheat oven to 350°. Sprinkle ribs with 1/4 teaspoon each salt and pepper. Heat oil in a Dutch oven or cast iron casserole over medium-high heat. Add ribs to pan; cook 8 minutes or until browned on all sides. Remove ribs from pan, reserving 1 tablespoon oil in pan.
- Saute onion, celery, and carrots in hot oil 5 minutes. Stir in garlic and tomato paste; sauté 2 minutes. Add beer, Worcestershire sauce, and 1 1/4 cups broth to pan, stirring to loosen particles from bottom of pan. Stir in remaining 1/2 teaspoon each salt and pepper.
- Return ribs to pan, turning to coat with sauce mixture. Bake, covered, 3 to 3 1/2 hours or until ribs are very tender.
- Transfer ribs to a serving bowl. Skim fat from pan drippings. Whisk together flour and remaining 1/2 cup broth; stir into pan drippings. Bring to a boil; boil 1 minute or until thickened. Serve ribs with hot cooked egg noodles; top with pan sauce, and sprinkle with parsley.
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