SHORT RIBS WITH ROOT VEGETABLES
Boneless beef short ribs are seared, and then simmered for hours until they are silky and tender. Brown sugar and apple cider, along with parsnips, carrots, and potatoes, add notes of sweetness add to this Hanukkah favorite.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Place a wire rack over a rimmed baking sheet; set aside. Season beef with salt and pepper. Heat oil in a 9-quart Dutch oven over high heat until hot but not smoking. Working in batches, cook the beef, flipping once, until browned, 2 to 3 minutes per side. Transfer beef to the wire rack. Reduce heat to medium-low.
- Add onions to pot; cook, stirring occasionally, until translucent, about 10 minutes. Raise heat to medium. Add garlic; cook 3 minutes, stirring occasionally. Stir in brown sugar, cider, stock, and 1/2 cup water. Add thyme, rosemary, and parsley. Return beef to pot. Bring to a boil. Remove from heat.
- Cover; transfer to oven. Cook until almost fork tender, about 1 1/2 hours.
- Remove pot from oven. Stir in parsnips, carrots, and potatoes. Return to oven; cook until fork-tender, 1 hour 10 minutes more. Gently transfer beef and vegetables to a baking sheet or a plate.
- Skim fat from cooking liquid. Simmer over medium heat until reduced by about half, about 7 minutes. Return beef and vegetables to pot. Season with salt and pepper; toss gently. Transfer to serving platter. Sprinkle with parsley.
SHORT RIB STEW WITH VEGETABLES AND PORT
Steps:
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. In batches, add the short ribs, sprinkle with salt and pepper, and brown on all sides, about 3 1/2 minutes per side. Remove to a plate and set aside.
- Lower the heat to medium and add the onions, garlic, oregano and thyme; cook until fragrant, 2 to 3 minutes. Add the flour, stirring until completely combined. Add the beef broth and red wine, and return the seared short ribs to the pot. Bring to a simmer, partially cover, and cook until the meat begins to pull apart easily, 2 hours.
- Stir in the carrots, parsnips, potatoes and port wine. Bring back to a simmer and cook, partially covered, until the vegetables are tender and cooked through, about 45 minutes.
- Serve garnished with chopped chives.
COUNTRY RIBS DINNER
Ribs slow-cooked with carrots, celery, onions and red potatoes are pure comfort food for us. To add a little zip, we sometimes sprinkle in cayenne. -Rose Ingall, Manistee, Michigan
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle ribs with salt and pepper; transfer to a 4-qt. slow cooker. Add potatoes, carrots, celery, onion, water and garlic. Cook, covered, on low until meat and vegetables are tender, 6-8 hours., Remove meat and vegetables; skim fat from cooking juices. Whisk soup into cooking juices; return meat and vegetables to slow cooker. Cook, covered, until heated through, 15-30 minutes longer.
Nutrition Facts : Calories 528 calories, Fat 25g fat (8g saturated fat), Cholesterol 134mg cholesterol, Sodium 1016mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 6g fiber), Protein 43g protein.
BRAISED SHORT RIBS WITH ROOT VEGETABLES
A complete meal in one pot. Although it looks complicated, it is quite simple. Meat and vegetables are tender and delicious. Serve with salad and hearty bread.
Provided by KelBel
Categories One Dish Meal
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Season ribs with rosemary. salt and pepper by rubbing them into the meat of the ribs. Lightly coat each side of ribs with flour, shaking off any excess.
- Heat olive oil in a large deep ovenproof skillet or dutch oven over medium heat. Add the ribs and cook about 2 minutes on all sides. Transfer the ribs to a plate.
- Add shallots, carrots, and parsnips to the same skillet and cook about 5 minutes until tender and brown.
- With the vegetables still in the pan, deglaze the skillet by adding the port and cooking over medium high heat 10 to 12 minutes until the liquid is reduced by half.
- Add the broth and tomato paste and stir to mix thoroughly. Remove from heat.
- Return the ribs to the skillet, cover and cook in the oven for 2 1/2 hours, until the meat is fork tender and falling off the bone. Turn ribs several times during the cooking process.
- Transfer the ribs and vegetables to a plate. Place the skillet over medium high heat and boil to reduce the liquid by about two thirds. The liquid will become thick.
- Spoon liquid over meat and vegetables.
Nutrition Facts : Calories 1128.1, Fat 89.3, SaturatedFat 36.8, Cholesterol 172.4, Sodium 492.3, Carbohydrate 21.1, Fiber 1.1, Sugar 8.6, Protein 35
BRAISED SHORT RIBS ON GARLIC MASHED POTATOES WITH GREEN BEANS AND POACHED TOMATOES
Provided by Chuck Hughes
Categories main-dish
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 39
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the onion, celery, carrots, beets and garlic. Add the rosemary, thyme, star anise, and cinnamon stick, and set aside.
- Cut the ribs between the bones, and trim all the excess outer fat. Season the ribs well with coarse salt. Dredge in flour until well coated.
- In a large Dutch oven or wide soup pot on high heat, pour in enough oil to coat the bottom of the pan. Add the ribs to the hot oil, and sear the ribs so they are browned well on all sides, about 3 minutes per side. Remove the ribs, and set aside.
- In the same pan, transfer all the vegetables from the bowl, and stir to caramelize, and pick up all the brown bits. Add the meat back into the pot. Pour the wine over top. Ensure all is covered with the liquid and if not, top up with water.
- Add the cocoa powder, brown sugar and peppercorns, and bring to a boil, cover with a lid or foil, and place in the oven until the meat is fork tender, about 3 hours. Remove the ribs to a platter, and strain out the solids to use for something else.
- Boil the cooking liquid in a wide shallow pan until it is reduced by half. It will be richer, more flavorful and thicker. Add a nub of butter at the end for sheen and flavor.
- Serve the short ribs on a mound of Garlic Mashed Potatoes, topped with Green Beans and Poached Vine tomatoes, recipes follow.
- Slice the top off a garlic head and drizzle with olive oil. Sprinkle with salt, pepper and the fresh herbs. Wrap in a tin foil packet, and roast in the oven for about 1 hour.
- Fill a large saucepan with water; add a few good pinches of coarse salt and the potatoes. Bring to a boil, reduce the heat and simmer until just fork tender. Do not overcook or the potatoes will be soggy. Drain off the water, leaving the potatoes in the pot.
- Add the butter and cream to the potatoes, and mash well.
- Remove the garlic from the oven. Squeeze the garlic cloves into the potatoes, and stir in. The consistency you want is rough, with some lumps. Season the potatoes with salt, and pepper, if desired.
- In a large saute pan, add about 2 inches of olive oil. Bring to about 325 degrees F - just below frying temperature. Season with salt, herbs and toss in the garlic. Carefully place the tomatoes in the oil, and poach until they swell up and almost burst, about 3 to 4 minutes. Remove the tomatoes and use to garnish the beef short ribs.
- Trim only the stem ends off the beans. Blanche the beans in a pot of salted boiling water for about 20 seconds. Drain, and immerse in an ice water bath to stop the cooking. Drain the beans on a towel. The beans should be original green in color and crunchy to the bite.
- Slice the shallot into fine julienne. In a large saute pan, on high heat, add the butter and shallot. Stir until softened. Add the beans, and toss to warm through. Season with salt, and black pepper, if desired.
- Serve the beans in a little mound on top of the beef short rib. Top with a poached stem of tomatoes.
OVEN BAKED SHORT RIBS WITH GARDEN VEGETABLES
This recipe is from Even more recipes from the back of boxes, bottles, cans and jars by Ceil Dyer. She always thought it was her mother's original recipe but it was from a Kingsford corn starch box.
Provided by mandabears
Categories One Dish Meal
Time 2h49m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Trim excess fat from meat.
- Place meat in 13x9x2-inch pan.
- Sprinkle with salt and pepper.
- Bake uncovered for 2 hours.
- Drain fat.
- Add carrots, potatoes, green beans and onions.
- Mix beef broth, mustard and horseradish.
- Pour over meat and potatoes.
- Cover pan with foil.
- Bake 1-1 1/2 hours or until meat is tender.
- Arrange meat and vegetables on serving platter and keep warm.
- Strain broth.
- Remove fat.
- Add water if necessary to make 2 cups.
- Pour in saucepan.
- Mix cornstarch and 1/4 cup water.
- Stir into saucepan.
- Bring to boil and boil for 1 minute.
- Serve gravy with meat and vegetables.
Nutrition Facts : Calories 1539.5, Fat 124.9, SaturatedFat 53.7, Cholesterol 259.5, Sodium 1646.4, Carbohydrate 46.6, Fiber 9, Sugar 10.5, Protein 56.8
BRAISED BEEF SHORT RIBS WITH ROOT VEGETABLE RAGOûT
Steps:
- Slice enough onion and chop enough carrot to measure 1/4 cup each. In a 1 1/2- to 2-quart saucepan cook onions and carrots in 1 tablespoon oil over moderate heat 2 to 3 minutes, or until softened but not browned. Add wine, thyme, bay leaf, and pepper and simmer 3 minutes. Transfer mixture to a bowl and cool. In a heavy-duty sealable plastic bag combine ribs and wine mixture. Marinate ribs, chilled, turning them occasionally, at least 8 hours and up to 1 day.
- Preheat oven to 300°F.
- Remove ribs from marinade and pat dry. Pour marinade through a sieve into a small saucepan and discard solids. Bring marinade to a boil, skimming froth, and remove pan from heat.
- Season ribs well with salt and pepper and lightly dust with flour. In a heavy ovenproof skillet or flameproof casserole large enough to hold ribs in one layer heat remaining 1/4 cup oil over moderately high heat until it just begins to give off a faint white smoke. Brown ribs, turning them occasionally, and transfer to a plate. Pour off oil from skillet or casserole and add ribs and stock
- . Pour marinade through a fine sieve into skillet or casserole and bring liquid to a simmer. Cover skillet or casserole with foil or a lid and braise ribs in middle of oven (add water after 3‚ hours if most of braising liquid is evaporated) 4 hours, or until meat gives no resistance when pierced with a fork. Pour braising liquid through a sieve into a bowl and skim fat.
- Serve short ribs with braising liquid and vegetable ragout.
SMOTHERED BEEF SHORT RIBS
Here's a great stove top recipe for cooking beef short ribs. They are cooked in beef stock with mixed vegetables. This dish is great served over mashed potatoes.
Provided by Michele O'Sullivan
Categories Main Dish Recipes Rib Recipes
Time 2h20m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium high heat. Season the ribs with salt and pepper to taste and dredge them in flour. Fry the ribs in the oil in small batches, adding oil as needed, to sear the meat. This should take 2 to 3 minutes per batch. Set ribs aside.
- In the same pot, add the onions and saute for 2 minutes. Add the celery and carrots and saute for 1 more minute. Season with salt and pepper to taste, and then stir in the garlic, bay leaves and thyme and cook for 1 more minute.
- Deglaze the pot with the red wine, scraping up all the bits on the bottom. Add the stock, bring to a boil, reduce heat to low and simmer. Add the ribs and continue to simmer for 2 hours, until the sauce thickens. Stir in the parsley and serve.
Nutrition Facts : Calories 1504.6 calories, Carbohydrate 26.3 g, Cholesterol 229.8 mg, Fat 128.7 g, Fiber 2.8 g, Protein 50.6 g, SaturatedFat 50.6 g, Sodium 1237.5 mg, Sugar 3.9 g
BEEF SHORT RIBS WITH VEGETABLES
Number Of Ingredients 13
Steps:
- Season meat with salt and pepper and Accent. Heat shortening on HIGH in Crockpot. Coat meat evenly with fat. Add remaining ingredients cover. Cook on LOW for 8 1/2-9 1/2 hrs.
Nutrition Facts : Nutritional Facts Serves
BRAISED SHORT RIBS WITH RED WINE AND PUREED VEGETABLES
Provided by Antonio Pisaniello
Categories Beef Chicken Herb Onion Potato Tomato Vegetable Braise Dinner Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Grind first 5 ingredients in spice mill. Sprinkle beef with additional pepper and 3 1/2 teaspoons herb-salt mixture. Heat 1/2 cup corn oil in heavy large pot over high heat. Working in batches, add beef and brown well, turning occasionally, about 8 minutes per batch. Using tongs, transfer beef to large bowl. Pour off oil from pot. Add 1 cup broth to drippings in pot and bring to boil, scraping up any browned bits. Pour deglazed pan juices into small bowl.
- Heat 4 tablespoons olive oil in same pot over medium-high heat. Add onion, carrots, and celery; sauté until beginning to brown, about 12 minutes. Add tomato paste and sauté 2 minutes. Add deglazed pan juices and bring to simmer. Return beef and any accumulated juices to pot. Add wine and remaining 3 cups broth and bring to boil. Reduce heat to low. Season with pepper. Cover and cook until beef is very tender, stirring occasionally, about 2 hours.
- Using tongs, transfer beef to large bowl. Tilt pot and spoon off fat from surface of sauce. Working in batches, puree sauce with vegetables in blender until smooth; return to pot. Boil until reduced to 4 cups, about 15 minutes. Add beef and stir to heat through. DO AHEAD: Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.
- Cook potatoes in pot of boiling salted water until tender, about 25 minutes. Drain. Place 1 potato on each plate; press to mash slightly. Drizzle with extra-virgin olive oil. Top with beef. Spoon sauce around beef and potatoes and serve.
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