MISSISSIPPI BEEF SHORT RIBS
Recently the internet went wild for a delicious Mississippi pot roast wherein beef is braised in a slow cooker with butter, pepperoncini, and packets of powdered au jus gravy and ranch dressing. Guessing that the MSG from the latter two ingredients explained all the rage, I decided to mimic the flavors using from-scratch seasonings and boneless short ribs. It came out really well, especially when served over mashed potatoes with a garnish of parsley.
Provided by Chef John
Categories Main Dish Recipes Rib Recipes
Time 3h5m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Season short ribs with salt, pepper, and cayenne. Heat oil in a pan over high heat. Add short ribs and sear until well browned, 3 to 5 minutes per side. Transfer beef to a baking dish.
- Reduce heat to medium-high and add onion and mushrooms to the pan. Season with salt. Saute until mushrooms are golden brown, about 5 minutes.
- Meanwhile, combine kosher salt, garlic powder, onion powder, pepper, dill, rosemary, thyme, and Parmesan cheese in a small bowl. Sprinkle seasoning mixture evenly over the beef.
- Sprinkle flour over the onion and mushrooms. Stir to coat and cook for 2 minutes. Pour in chicken broth, soy sauce, and Worcestershire sauce. Stir and bring to a boil; remove from heat. Pour mixture over the beef and cover with pepperoncini. Place butter on top. Cover baking dish with foil.
- Bake in the preheated oven until meat is fork-tender and falls apart easily, about 2 1/2 hours.
- Spoon sauce from the bottom of the pan onto the beef to serve. Skim off excess fat as desired.
Nutrition Facts : Calories 385.7 calories, Carbohydrate 4.5 g, Cholesterol 75.1 mg, Fat 34.1 g, Fiber 0.8 g, Protein 14.9 g, SaturatedFat 15.2 g, Sodium 968.2 mg, Sugar 1.2 g
PACIFIC STYLE BEEF RIBS
Make and share this Pacific Style Beef Ribs recipe from Food.com.
Provided by Donna Matthews
Categories Meat
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Place ribs in bottom of crockpot.
- Chop onion and add to crockpot.
- Combine ketsup, soy sauce, vinegar and sugar, stirring to mix.
- Pour over ribs.
- Cook on low for 8 hours.
SHORT RIBS PACIFIC STYLE
Number Of Ingredients 7
Steps:
- Place beef ribs on a broiler pan and broil until well browned to remove excess fat. Transfer to crock pot. Saute onions in butter until limp and golden. Pour in catsup, soy sauce, vinegar and brown sugar. Heat until blended. Pour over ribs. Cover and cook on LOW 8 hours.
Nutrition Facts : Nutritional Facts Serves
SOUTH PACIFIC SHORT RIBS
You can use any cut of short ribs and or other meats as well. I like to use the Korean Cut of short-ribs which give you 1/4" - 1/2" lateral cuts of meat and the round disks of bone splayed out like half-dollars.
Provided by Ian Magary
Categories Meat
Time 15m
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients and mix together. Add the calamansi, lime or lemon halves after squeezing juice out. If you reserve some beer and are using the last of a bottle of BBQ sauce, you can pour some of the reserved beer in, recap, shake around, slowly open the cap and catch the rest of the BBQ sauce trapped on the sides of the bottle.
- Add the short ribs, making sure that all sides are coated with marinade. Marinate overnight unless you are using a vacuum marinade dish, wherein an hour or two should do.
- BBQ the short ribs over charcoal or gas and turn often, basting left over marinade as you do, to leave a thick coating on each rib or hunk of meat.
- These are so good that everyone fortunate enough to enjoy them with you will be sucking the sauce off of each bone!
Nutrition Facts : Calories 2417, Fat 165.6, SaturatedFat 71.6, Cholesterol 344.7, Sodium 15277.9, Carbohydrate 114.8, Fiber 6.9, Sugar 70.2, Protein 93.1
SHORT RIBS PROVENçAL
Provided by Florence Fabricant
Categories dinner, main course
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large bowl, combine 4 tablespoons olive oil, the wine, onions, carrots, garlic and thyme. Use a vegetable peeler to cut 3 3-inch strips of orange peel and add them, along with juice of orange. Season with salt and pepper. Add short ribs, cover and refrigerate overnight.
- The next day, remove meat from marinade and pat dry on paper towels. Strain marinade into a large measuring cup. Reserve vegetables.
- Heat remaining oil in a 4-quart casserole. Add meat, a few pieces at a time, and lightly brown. Remove to a bowl.
- Add reserved onions and garlic to casserole, lower heat and cook until starting to brown. Add herbes de Provence. Return meat to casserole with reserved thyme, carrots and orange peel. Pour in 11/4 cups marinade. Bring to a simmer, season with salt and pepper, lower heat, cover and cook 3 hours. Moisten with more marinade if needed.
- Skim excess fat from surface, check seasoning, stir in tomato pesto or paste and serve from casserole.
Nutrition Facts : @context http, Calories 1062, UnsaturatedFat 49 grams, Carbohydrate 11 grams, Fat 93 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 37 grams, Sodium 863 milligrams, Sugar 4 grams
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