SHORT RIBS WITH COFFEE AND CHILES
There is hardly a combination of flavors that does not work with short ribs, as long as you braise them. In Alsace, they use leftover coffee as a braising liquid. When you combine that with a couple of types of chiles and a little red wine, the result is an unfamiliar yet old-fashioned dish that seems to please everyone.
Provided by Mark Bittman
Categories meat, main course
Time 3h
Yield 4 to 8 servings
Number Of Ingredients 9
Steps:
- In a heavy pot that can later be covered, drizzle oil. Over medium heat, brown ribs well, adjusting heat as necessary to get a dark crust. Take your time, and season with salt and pepper as they cook. Remove them to a plate and turn heat to low.
- In same pot, cook onions, garlic and chilies, stirring occasionally, until onions are soft, about 15 minutes. Add wine and coffee and reduce over high heat by about half. Return ribs to pot, cover, and cook over low heat (or in a 300-degree oven) for 2 to 3 hours. Cook until very tender - beyond when meat falls off the bone - turning every hour or so. Taste and adjust seasoning and serve.
CHERRY-CHIPOTLE GLAZED BACK RIBS
Chipotle chile powder imparts great smoky heat to these tender, grilled pork back ribs with a cherry-chipotle glaze.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 4h40m
Yield 4
Number Of Ingredients 23
Steps:
- About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
- Meanwhile, make the glaze. Combine all ingredients except cherry preserves in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 20 minutes until slightly thickened, stirring frequently. Remove from heat; stir in preserves. Set aside to cool.
- Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side down, over a drip pan and cook for 2 hours spraying both sides of ribs with apple juice every 20 to 30 minutes. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
- Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.
- Serve ribs with remaining glaze.
Nutrition Facts : Calories 2897.4 calories, Carbohydrate 85.4 g, Cholesterol 736.1 mg, Fat 215 g, Fiber 1.6 g, Protein 148.8 g, SaturatedFat 79.5 g, Sodium 3168.9 mg, Sugar 78.4 g
SHERRY BRAISED BEEF SHORT RIBS
Beef short ribs are pretty much foolproof, and as long as two things happen, you are in for some very fine eats. First, the beef must be really well browned - I'm talking deep, dark, crusty, and caramelized. The other key step is easier. To paraphrase an expression, 'stick a fork in them, they're done.' Just braise them until they're fork-tender. After browning properly, the only way to mess these up is to undercook them, so don't.
Provided by Chef John
Categories Main Dish Recipes Rib Recipes
Time 2h55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer crisped bacon with a slotted spoon to a Dutch oven. Retain bacon drippings in the skillet.
- Generously season short ribs with salt and pepper.
- Heat bacon drippings in the same skillet over high heat. Cook short ribs in hot bacon fat until browned and caramelized on all sides, 3 to 5 minutes per side. Transfer ribs to the Dutch oven, reserving drippings in the skillet. Add thyme and bay leaf to the ribs mixture.
- Reduce heat under the same skillet to medium. Cook and stir onion in the skillet until soft and golden, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
- Whisk flour into onion mixture and stir until the mixture becomes paste-like and light golden brown, 1 to 3 minutes.
- Pour sherry into onion mixture; cook until thick and hot, about 2 minutes. Pour onion-sherry mixture into Dutch oven; add beef broth and salt to taste. Bring ribs mixture to a simmer and cover the Dutch oven with a lid.
- Transfer Dutch oven to the preheated oven and cook until short ribs are fork tender, about 2 hours. Remove ribs to a serving dish, reserving sauce in the pot.
- Set Dutch oven high heat and boil sauce until reduced and slightly thickened, about 10 minutes. Spoon reduced sauce over ribs.
Nutrition Facts : Calories 490.2 calories, Carbohydrate 9.3 g, Cholesterol 86.5 mg, Fat 38.6 g, Fiber 0.6 g, Protein 22.4 g, SaturatedFat 16.2 g, Sodium 738.7 mg, Sugar 1.4 g
CHIPOTLE BEER BRAISED SHORT RIBS
Enjoy these beer braised short ribs that are stirred in Muir Glen® tomatoes and sprinkled with gremolata - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h55m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 300°F. In small bowl, mix cumin and 1 teaspoon salt; rub evenly over ribs.
- In 6-quart ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Add half of ribs; cook until brown on all sides. Repeat with remaining ribs. Remove ribs to plate. Add onion and garlic to Dutch oven; cook over medium heat 3 minutes or until onion is tender. Add beer, stirring to loosen brown particles. Stir in tomatoes, lime juice and chipotle chile. Heat to boiling. Return ribs to Dutch oven.
- Cover; bake 3 hours or until very tender. Remove ribs to serving platter; cover to keep warm. Skim fat from cooking liquid. Heat to boiling; boil 15 minutes or until reduced by half.
- Meanwhile, in small bowl, gently toss all gremolata ingredients. Spoon cooking liquid over ribs; sprinkle with gremolata.
Nutrition Facts : Calories 432, Carbohydrate 7 g, Fat 1/2, Fiber 2 g, Protein 39 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 592 mg
CHIPOTLE-GLAZED BEEF SHORT RIBS
This recipe from Canadian Living is not as spicy as you would think. I myself can't eat real spicy foods but I managed these quite well. You can marinate them from 8 to 24 hours. Marinating time is part of the preparation time.
Provided by Irmgard
Categories Meat
Time 10h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine the oregano, cumin, chili powder, paprika, salt, pepper and garlic.
- Add the beef ribs and toss to coat.
- Refrigerate from 8 to 24 hours.
- Place the ribs in a roasting pan.
- Cover and roast in a 350 degree F oven until the meat is tender enough to fall off the bone, 2 to 2-1/2 hours.
- Transfer to a plate.
- Skim the fat from the pan juices, reserving 1 tablespoon fat for the sauce.
- Set the pan juices aside.
- In a saucepan, heat the reserved beef fat (or vegetable oil) over medium-high heat and saute the onion and garlic until softened.
- Add the pan juices, chipotle peppers, brown sugar, lime juice, adobo sauce, tomato paste and salt.
- Simmer over medium-low heat, stirring occasionally, for 15 minutes.
- Transfer to a blender and puree until smooth.
- Place the ribs on a greased barbecue grill over medium-high heat.
- Close the lid and cook, turning and basting often with the sauce, until heated through and crisped outside, about 10 minutes.
Nutrition Facts : Calories 1227.8, Fat 109.8, SaturatedFat 47.7, Cholesterol 229.8, Sodium 469.9, Carbohydrate 13.6, Fiber 0.9, Sugar 10.3, Protein 44.2
BEEF SHORT RIBS IN CHIPOTLE AND GREEN CHILI SAUCE
Make and share this Beef Short Ribs in Chipotle and Green Chili Sauce recipe from Food.com.
Provided by Bev I Am
Categories Meat
Time 3h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix first 5 ingredients in bowl; sprinkle all over short ribs.
- Place ribs on plate; cover and chill 1 hour or up to 1 day.
- Preheat oven to 350°F.
- Heat oil in large ovenproof pot over medium-high heat.
- Add half of ribs and brown on all sides, about 9 minutes; transfer to plate.
- Repeat with remaining ribs.
- Reduce heat to medium.
- Add onion and garlic to same pot; cover and cook until onion is soft, stirring occasionally, about 5 minutes.
- Add broth and bring to boil, scraping up browned bits.
- Add tomatoes, lime juice, and chipotle chilies.
- Return ribs to pot, meaty side down, in single layer.
- Bring to boil; cover and cook in oven until ribs are just tender, about 1 1/2 hours.
- Remove pot from oven.
- Tilt pot; spoon off fat.
- Place pot over medium heat and simmer uncovered until sauce coats spoon and ribs are very tender, about 25 minutes.
- Season sauce with salt and pepper.
- (Can be made 1 day ahead. Cool 30 minutes, refrigerate uncovered until cold, then cover and keep refrigerated.) Bring ribs to simmer over medium heat; add chili rings.
- Simmer until chilies soften, about 10 minutes.
- Transfer ribs and sauce to large bowl.
- Sprinkle with cilantro; garnish with lime wedges.
- *Chipotlechilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
- Makes 4 servings.
CHIPOTLE SHORT RIBS
Finger food with a kick! Chipotle peppers add a little spice to these slightly sweet short ribs that are served on a bed of rice.
Provided by My Food and Family
Categories Recipes
Time 2h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Blend first 4 ingredients in blender until smooth.
- Place flour in shallow dish. Dip ribs in flour, turning to evenly coat both sides of each. Gently shake off excess flour; cook ribs, in batches, in ovenproof Dutch oven or large deep skillet 5 min. or until evenly browned, turning after 3 min.
- Return all ribs to pan. Add sauce; bring to boil. Remove from heat; cover.
- Bake 1-1/2 hours or until ribs are tender. Skim fat from sauce; discard. Sprinkle ribs with cilantro. Serve with rice.
Nutrition Facts : Calories 430, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 530 mg, Carbohydrate 41 g, Fiber 1 g, Sugar 15 g, Protein 30 g
More about "short ribs with chipotle cherries recipes"
OVEN BAKED RIBS WITH CHIPOTLE BBQ SAUCE - RECIPETIN …
From recipetineats.com
CHERRY-BRAISED SHORT RIBS WITH BOK CHOY AND SOBA …
From rachaelraymag.com
BRAISED CHIPOTLE SHORT RIBS - KITCHEN CONFIDANTE®
From kitchenconfidante.com
CHIPOTLE BEEF SHORT RIBS RECIPE | CRUSH MAGAZINE
From crushmag-online.com
BEEF SHORT RIBS IN CHIPOTLE AND GREEN CHILI SAUCE …
From bonappetit.com
BRAISED SHORT RIBS RECIPE - FRENCH CUISINE | A DAY IN …
From adayinthebite.com
CHIPOTLE BARBECUED SHORT RIBS RECIPE - GREAT BRITISH …
From greatbritishchefs.com
CHIPOTLE-BRAISED BEEF SHORT RIBS - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
CHIPOTLE CROCK POT SHORT RIBS - IT IS A KEEPER
From itisakeeper.com
CHERRY CHIPOTLE SHORT RIBS - COOKING WITH MICHELE®
From cookingwithmichele.com
Servings 8Estimated Reading Time 5 minsCategory EntreeTotal Time 2 hrs 30 mins
HONEY CHIPOTLE BRAISED SHORT RIBS - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
BEST RECIPES EVER: CHIPOTLE-GLAZED BEEF SHORT RIBS
From nationalpost.com
CHIPOTLE-BRAISED BEEF SHORT RIBS - BEEFTIPS.COM
From beeftips.com
CHERRY CHIPOTLE SHORT RIBS - COOKING WITH MICHELE® | RECIPE
From pinterest.co.uk
CHERRY CHIPOTLE BAKED HAM - THERESCIPES.INFO
From therecipes.info
CHIPOTLE-BRAISED BEEF SHORT RIBS - WABEEF.ORG
From wabeef.org
BEEF SHORT RIBS WITH CHIPOTLE SMASHED SWEET POTATOES
From jessiskitchen.com
CHERRY CHIPOTLE SHORT RIBS (FOODNETWORK RECIPE, NOT MINE, BUT STILL ...
From reddit.com
CHERRY CHIPOTLE GLAZE - RAE&RYAN'S GOURMET FOODS
From raeandryan.com
SJGOURMET: BEEF SHORT RIBS WITH CHERRY CHIPOTLE SAUCE
From sjgourmet.blogspot.com
CHIPOTLE SHORT RIB TACOS - THE HAPPIEST PLATE
From thehappiestplate.com
BRAISED BEEF SHORT RIBS WITH CHIPOTLE - HARRIS RANCH BEEF COMPANY
From harrisranchbeef.com
CHIPOTLE BRAISED SHORT RIBS AND CHEESY POLENTA - BETTER HOMES
From bhg.com
CHIPOTLE BRAISED SHORT RIBS - TASTEFOOD
From tastefoodblog.com
RECIPE: CHIPOTLE GARLIC SHORT RIBS - HOT SAUCE BLOG
From hotsauceblog.com
MEXICAN SHORT RIBS WITH DRIED CHERRIES - BETTER HOMES & GARDENS
From bhg.com
CHIPOTLE-GLAZED BEEF SHORT RIBS | CANADIAN LIVING
From canadianliving.com
CHIPOTLE SHORT RIBS WITH ROASTED POBLANOS - MORE THAN GOURMET
From morethangourmet.com
CHERRY CHIPOTLE BABY BACK RIBS - OKLAHOMA JOE'S
From oklahomajoes.com
SLOW-COOKER CHIPOTLE SHORT RIBS WITH TANGY CABBAGE SLAW RECIPE
From realsimple.com
CRISPY SHORT RIB CEMITAS WITH CHIPOTLE SAUCE AND PICKLED RED …
From foodandwine.com
CHIPOTLE – BRAISED BEEF SHORT RIBS - STEW LEONARD'S
From stewleonards.com
SHORT RIBS WITH CHIPOTLE CHERRIES – RECIPES NETWORK
From recipenet.org
SHORT RIBS WITH CHIPOTLE CHERRIES - LUNCH RECIPES
From fooddiez.com
EN FUEGO FIESTA | GUY'S BIG BITE | FOOD NETWORK
From foodnetwork.com
HONEY CHIPOTLE BRAISED SHORT RIBS | SWEET BABY RAY'S
From sweetbabyrays.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love