BRAISED SHORT RIBS WITH HONEY
Dredge the meat in some flour and shake off the excess. Heat 2 tablespoons of the vegetable oil in a large sauté pan over medium heat. Add the meat, a few
Provided by Ronnie Fein
Categories Dinner
Time 14m
Yield 6 Servings
Number Of Ingredients 13
Steps:
- Dredge the meat in some flour and shake off the excess. Heat 2 tablespoons of the vegetable oil in a large sauté pan over medium heat. Add the meat, a few pieces at a time and cook them for 3-4 minutes per side or until lightly browned. Remove the meat to a dish and set aside. Pour the remaining vegetable oil in the pan. Add the onions and cook, stirring occasionally for about 3 minutes. Add the garlic and cook briefly. Pour in the chili sauce, red wine, water, apple cider vinegar and honey. Add the bay leaf and ginger and stir the ingredients. Return the meat to the pan and spoon some sauce over the meat a few times. Sprinkle with salt and pepper if desired. Cover the pan, turn the heat to low and cook for about 4 hours or until the meat is tender. Reduce the sauce if desired: skim the fat and cook at high heat.
Nutrition Facts :
SHORT RIBS WITH PORT & HONEY
Steps:
- Preheat oven to 30. Sprinkle ribs with salt & pepper. Heat oil in large heavy ovenproof pot over high heat. Add ribs and cook until brown on all sides, about 10 minutes. Remove ribs to plate. Add onions & Carrots and cook until brown, stirring frequently, about 10 minutes. Add wine, port, broth, vinegar, honey and garlic; bring to boil scraping up brown bits. Boil 10 minutes. Return ribs to pot, meat side down, in single layer. Bring to boil. Transfer uncovered pot to oven and cook until ribs are tender, about 2 hours 15 minutes. Using tongs, transfer ribs to bowl. Strain broth, discard solids in strainer. Spoon fat off broth. Boil broth until reduced to 2 cups, about 10 minutes. Whisk in mustard. Blend butter and starch in small bowl to smooth paste. Whisk into broth. Boil until thickened, whisking constantly, about 1 minute. Season with salt & pepper to taste. Return ribs to pot and simmer until heated through
SUNNY'S HONEY BBQ OVEN SHORT RIBS
Provided by Sunny Anderson
Time 5h5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 300 degrees F.
- In a small bowl, combine the paprika, onion powder, 4 teaspoons salt, oregano, garlic powder, cumin, cayenne pepper and a few grinds of black pepper. Rub the mixture all over the ribs and allow it to sit at room temperature for 1 to 2 hours at the most.
- Place the ribs snugly in an oven dish with the fat side of each rib facing up. Cover tightly with aluminum foil and don't be afraid to top the dish with another heavy dish to ensure the seal! Cook in the oven for 2 1/2 hours, at this point the meat should be falling off the bones. Remove the ribs from the oven and raise the temperature to 425 degrees F.
- Using a pair of tongs, flip and move the beef around a bit. Drizzle the honey evenly over the top of each rib. Place the ribs back in the oven, this time leaving it uncovered and cook another 10 to 15 minutes.
HONEY GARLIC SLOW COOKER RIBS RECIPE BY TASTY
Here's what you need: salt, pepper, paprika, chili powder, rack of pork ribs, honey, soy sauce, garlic cloves
Provided by Adam Bianchi
Categories Dinner
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a small bowl, mix together the salt, pepper, paprika, and chili powder. Season the ribs evenly with the mixture, making sure to rub it in on all sides.
- Add the honey, soy sauce, and garlic to a large slow cooker. Transfer the ribs to slow cooker and turn them over in the sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat is against the walls of the slow cooker, with the bone sides facing in. Cover and cook on high for 4 hours, or low for 7-8 hours. Check after the allotted time to make sure the meat is cooked through and tender.
- Remove the ribs and transfer to cutting board. Cut between the bones to separate into individual ribs. Serve with additional sauce from the slow cooker, as needed
- Enjoy!
Nutrition Facts : Calories 660 calories, Carbohydrate 63 grams, Fat 34 grams, Fiber 1 gram, Protein 25 grams, Sugar 58 grams
HONEY AND VINEGAR-BRAISED SHORT RIBS WITH SPINACH
Steps:
- Preheat oven to 350°F. Heat oil in heavy large pot over high heat. Sprinkle ribs with salt and pepper. Working in batches, brown ribs, turning occasionally, about 10 minutes. Return all ribs to pot. Add carrots, onion, celery and garlic to ribs; cook 5 minutes, stirring occasionally. Add honey; cook 2 minutes, stirring occasionally. Add vinegar and boil until most of liquid is absorbed, stirring occasionally, about 8 minutes. Add broth, red wine, Port, thyme and bay leaf and boil 5 minutes. Cover; transfer to oven. Bake until meat almost falls off bone, stirring occasionally, about 2§ hours.
- Using tongs, transfer ribs to large bowl. Boil cooking liquid until slightly reduced, stirring occasionally, about 10 minutes. Season with salt and pepper. Mix 1 tablespoon butter and flour in small bowl. Add to sauce; whisk to blend. Boil until thickened, 3 minutes. Mix in ribs. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and chill. Rewarm over medium heat before continuing.) Melt 2 tablespoons butter in another large pot over medium-high heat. Add spinach; cook until just wilted, stirring occasionally, 3 minutes. Season with salt and pepper. Divide spinach among plates. Top with ribs and sauce.
HONEY-GARLIC PORK RIBS
This is a great recipe I discovered recently. I make it often because we really enjoy it...hope you do, too!
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut ribs into serving-size pieces; place in a large resealable plastic bag. Combine remaining ingredients; pour half the marinade over the ribs. Seal bag and turn to coat; refrigerate for several hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain and discard marinade from ribs. Place ribs on a rack in a greased shallow baking pan. Cover and bake at 350° for 1 hour. Drain. Pour reserved marinade over ribs. Bake, uncovered, for 30-45 minutes or until meat is tender, brushing occasionally with pan juices.
Nutrition Facts : Calories 604 calories, Fat 32g fat (12g saturated fat), Cholesterol 129mg cholesterol, Sodium 451mg sodium, Carbohydrate 47g carbohydrate (46g sugars, Fiber 0 fiber), Protein 32g protein.
HONEY SOY SHORT RIBS WITH SPICY PEANUT GLAZE
Tender beef short ribs, braised in a honey soy sauce topped with a spicy peanut glaze and served over warm jasmine rice.
Provided by Annacia
Categories Meat
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- In a Dutch oven on high heat sear the short ribs until browned then add soy sauce, hoisin, vinegar, garlic, ginger, 1/2 cup honey, water, green onion, crushed red pepper, and 2 tablespoons of the coconut or orange juice.
- Braise the ribs covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees.
- Drain the fat off of the cooking liquid and discard. In a bowl add the peanut butter and place into the microwave for 30 seconds to soften, add the hot sauce, honey and stir.
- Spread a thin layer of the peanut butter and honey mixture over the top of the rib and then coat with the crushed peanuts.
- Bake the peanut crusted ribs for another 10 minutes, until the short ribs are heated through and glazed. Serve over rice and pour a small ladle of the braising liquid on top of the ribs. Garnish with scallions.
Nutrition Facts : Calories 4581.1, Fat 447.5, SaturatedFat 174.6, Cholesterol 562.3, Sodium 5142.6, Carbohydrate 71.4, Fiber 8.1, Sugar 50.7, Protein 76.8
SHORT RIBS BRAISED IN BEER AND BUCKWHEAT HONEY
Steps:
- Preheat the oven to 350 degrees. Put the oil in a roasting pan set over medium-high heat. Season the ribs generously with salt and pepper and brown them on all sides, about 1 minute per side. Remove from the pan and decrease the heat to medium-low. Add the onion and garlic and cook, stirring, until lightly browned, about 5 minutes. Stir in the mustard, honey, ale and bay leaf. Return the meat to the pan and coat with the sauce.
- Bring the sauce to a simmer; cover the pan tightly with a lid or foil. Place in the oven and cook until the meat is very tender, 2 to 2 1/2 hours. Remove the ribs, and skim as much fat as possible from the sauce. Serve the meat warm with some sauce.
SHORT RIBS BRAISED WITH MUSHROOMS AND TOMATOES
The short ribs are slowly braised with easy-to-find dried porcini mushrooms (for real, ask someone at the fancy grocery store and they'll find them for you!) until they turn into a triumph of fork-tender goodness. I love these short ribs over mashed potatoes, but the rich tomato and mushroom gravy is fantastic over soft polenta as well. I really hope you give this cool weather wonder a try.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes
Time 3h
Yield 8
Number Of Ingredients 13
Steps:
- Combine mushrooms and water in a bowl; soak until mushrooms are rehydrated, about 30 minutes. Drain mushrooms and reserve liquid; dice mushrooms.
- Preheat oven to 325 degrees F (165 degrees C).
- Season short ribs all over with salt and black pepper.
- Heat vegetable oil in a skillet over medium-high heat. Cook short ribs in hot oil until browned on all sides, 7 to 12 minutes. Transfer ribs to a Dutch oven.
- Return skillet to heat and saute onion with a pinch of salt in hot pan until softened, about 3 minutes. Add garlic and saute until fragrant, about 1 minute more. Stir mushrooms into onion mixture.
- Pour reserved mushroom liquid into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir beef broth, tomato sauce, rosemary, 1/2 teaspoon salt, cayenne pepper, and bay leaf into onion mixture.
- Pour tomato mixture over short ribs into Dutch oven and cover Dutch oven with a lid.
- Cook short ribs in the preheated oven until short ribs are fork-tender, about 2 hours.
Nutrition Facts : Calories 362.4 calories, Carbohydrate 6.3 g, Cholesterol 58.3 mg, Fat 29.9 g, Fiber 1.7 g, Protein 16.5 g, SaturatedFat 11.6 g, Sodium 556.9 mg, Sugar 1.9 g
BRAISED SHORT RIBS WITH A RED WINE REDUCTION
We found this recipe in a magazine when we stayed in St. Marteen. It is from the executive chef of a restaurant named Tempation (excellent!).
Provided by Chef Art
Categories Meat
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 300.
- Season short ribs with salt and pepper.
- Place a large stock pot over HIGH heat. When hot, add the olive oil.
- Sear the short ribs on all sides until dark brown (about 2 minutes per side).
- Once brown, remove and place in a braising pan or dutch oven.
- Discard the oil, add fresh oil, and then saute all vegetables until brown. Add tomato paste and red wine, scraping up all bits of the pan.
- Pour the vegetable mixture over the short ribs. Add rosemary and thyme. Add beef broth until ribs are completely submerged.
- Cover with a tight fitting lid or aluminum foil and place in the preheated oven. Braising time is between 3-4 hours.
- Once the short ribs are tender, remove from the liquid and set them aside on a plate (cover with foil).
- Strain the braising liquid and allow to sit and cool for 30 minutes to allow the fat to rise to the top.
- Skim the fat off the top using a ladle and discard.
- Place the remaining liquid in a sauce pan, add honey and balsamic vinegar, and reduce by half over MEDIUM-HIGH heat. To thicken, mix flour and cold water to create a slurry, then slowly whisk into sauce until desired consistency is reached.
- If necessary, reheat the short ribs in the sauce in the oven until hot. Serve.
SLOW-COOKER HONEY MUSTARD BBQ SHORT RIBS RECIPE
Explore our slow-cooker Honey Mustard BBQ Short Ribs Recipe. Simmer ribs in a sauce made of mustard, honey and BBQ sauce for fall-off-the-bone-tender ribs.
Provided by My Food and Family
Categories Home
Time 8h10m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Place ribs in slow cooker; top with onions. Mix remaining ingredients; pour over ingredients in slow cooker. Cover with lid.
- Cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours). Remove ribs from slow cooker; cover to keep warm.
- Skim excess fat from sauce; return ribs to sauce. Stir gently until evenly coated.
Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 500 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 23 g, Protein 28 g
LAMB RIBS WITH HONEY AND WINE
Combination of Middle Eastern and European dishes. Best if served with steamed vegetables and hot cooked rice.
Provided by ELINOAR
Categories Meat and Poultry Recipes Lamb
Time 2h20m
Yield 6
Number Of Ingredients 11
Steps:
- Place lamb in a 9x13-inch baking dish.
- Combine onions, white wine, soy sauce, lemon juice, honey, olive oil, garlic, cinnamon, salt, and pepper in a small bowl. Mix well and pour mixture all over lamb. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Roast lamb in the preheated oven until browned and tender, about 1 hour 10 minutes.
Nutrition Facts : Calories 507.5 calories, Carbohydrate 10.2 g, Cholesterol 112.2 mg, Fat 36.8 g, Fiber 1 g, Protein 25.8 g, SaturatedFat 15.1 g, Sodium 1077.1 mg, Sugar 5.5 g
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