SHORT RIBS WITH CABBAGE
I got this in my e-mail yesterday from Ethnicgrocers.com in a newsletter. The newsletter gave recipes for a Polish dinner, and this was the suggested entree.Looks like a winner, and so it goes on my "must try" list. The number of servings was not given, so I'm guessing 6-8.
Provided by yooper
Categories One Dish Meal
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large, heavy pot.
- Brown short ribs on all sides.
- Sprinkle with salt and pepper.
- Add remaining ingredients except cabbage.
- Cover and simmer for 1-1 1/2 hours.
- Add cabbage wedges and cook until cabbage is tender, about 20 minutes.
BRAISED SHORT RIBS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 325 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside.
- In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered. Remove the bacon and set aside. Drain off any excess fat.
- Add the olive oil to the pan with the bacon fat and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside.
- Lower the heat to medium. Add the carrots, shallots and onions to the pan and cook for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of glory. Add the broth, 1 teaspoon kosher salt and plenty of freshly ground black pepper and bring to a boil. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid. Finally, add the cooked bacon.
- Put on a lid and transfer to the oven. Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours. Remove the pan from the oven and allow to sit for at least 20 minutes with the lid on before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)
- For each serving, arrange 2 ribs on a bed of the grits, spooning a little juice over the top.
- Cook the grits according to the package instructions, adding the salt with the water. Turn off the heat just before the grits are done.
- Preheat the oven to 350 degrees F.
- In a small bowl, whisk together the eggs. To temper the eggs before adding them to the hot grits, throw a couple of spoonfuls of the hot grits into the eggs. Begin stirring immediately and continue stirring until the mixture is well combined.
- Pour the egg mixture into the grits. Stir constantly to incorporate the eggs into the grits. Add the butter and stir until melted. Next, add the cheese and stir until melted. Add the cayenne and garlic and stir well to combine. Taste and adjust the seasonings, adding more salt or cayenne if necessary. You could also add more cheese if you think that will bring happiness to your life, but keep in mind that some cheeses increase the salt content more than others.
- Butter a 9-by-13-inch baking dish and pour the grits into the dish. Bake until the grits are hot and bubbly, 30 to 35 minutes. Let stand for 10 minutes before serving. The grits will become firmer as they cool.
BRAISED BEEF SHORT RIBS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 3h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Heat a roasting pan over high heat with the oil. Sprinkle the ribs with salt and pepper. Add the ribs to the pan, then reduce the heat to medium. Sear on both the top and bottom of the meat, 2 to 3 minutes per side, reserving the pan drippings. After searing the ribs, add the stock, mirepoix, tomato paste, merlot, garlic and the reserved pan drippings to the pan. Tightly cover and cook in the oven for 2 1/2 to 3 hours. Remove the pan from the oven and check the ribs, which should be fork tender. If need be, continue cooking to achieve desired tenderness. Next remove the ribs and reserve the liquid to create sauce.
- Pour the reserved cooking liquid through a strainer, then discard the remaining vegetables. In a saucepan, blend the herbs and liquid over medium-high heat. Reduce the liquid by three-quarters, yielding 3 cups of sauce. Pass the reduced sauce through a strainer, then set aside and keep warm.
- For the potatoes: In a large pot, bring 1 gallon of water to a boil. Add the potatoes and cook until softened, 15 to 18 minutes, then drain. Pass the potatoes and butter through a food mill or ricer into a bowl. Next add the salt and pepper, and then blend with a whisk. Taste and add additional salt and pepper if needed.
- To serve, place the mashed potatoes in the center of the plate, top with a short rib, and finish with the warm sauce. Repeat for the remaining short ribs.
OVEN BRAISED BEEF SHORT RIBS WITH CABBAGE
Steps:
- Gather the ingredients.
- Preheat oven to 325 F. In a large Dutch oven or kettle, heat olive oil over medium-high heat. Rub ribs all over with seasoning blend then sear on all sides, about 2 minutes on each side.
- Remove ribs and set aside. Add bacon to pot and cook for about 3 to 4 minutes, until cooked but not crisp. Add onions and cook, stirring, for 2 minutes.
- Add ribs back to pot and add apple juice, beef broth, and cider vinegar; bring to a simmer. cover tightly and bake for 2 hours.
- Add cabbage, cover, and continue cooking, basting occasionally, for about 30 to 45 minutes longer, or until cabbage is tender. Serves 4. You Might Also Like How to Cut a Head of Cabbage into Wedges Red Wine Braised Short Ribs Recipe Oven Braised Beef Short Ribs Recipe
Nutrition Facts : Calories 1955 kcal, Carbohydrate 32 g, Cholesterol 577 mg, Fiber 7 g, Protein 154 g, SaturatedFat 59 g, Sodium 1057 mg, Sugar 19 g, Fat 136 g, ServingSize Serves 4, UnsaturatedFat 0 g
CONTEST-WINNING BRAISED SHORT RIBS
I've been relying on this braised short ribs recipe ever since I bought my first slow cooker some 19 years ago. The fall-off-the-bone-tender entree is much appreciated on busy days. -Peggy Edwards, Heber City, Utah
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a shallow dish, combine the flour, salt, paprika and mustard. Add ribs in batches and turn to coat. In a large skillet, brown ribs in oil; drain., Place onions in a 5-qt. slow cooker; add ribs. Top with beer and garlic. Cover and cook on low for 6-7 hours or until meat is tender. , Remove ribs and onions to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine flour and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.
Nutrition Facts : Calories 281 calories, Fat 14g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 547mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein.
BRAISED SPARERIBS WITH CABBAGE
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put olive oil in a large, deep skillet or casserole that can be covered, and turn heat to high. A minute later, add garlic and chilies. When they sizzle, add ribs, meatier side down; sprinkle with salt and pepper, and add bay leaves. Cook, adjusting heat so the meat browns, 5 to 10 minutes. Turn ribs, and brown again. Remove ribs to a plate.
- Pour off excess fat, and add cabbage and some more salt and pepper. Cook, stirring occasionally, until cabbage browns. Add wine, and stir to release any brown bits stuck to bottom of pan. Return ribs to pot; adjust heat so mixture simmers steadily but not violently, and cover.
- Cook, checking occasionally to be sure the mixture does not dry out. (If it does, add more white wine or water.) When ribs are tender and cabbage is very soft -- this will take at least 45 minutes -- uncover. If mixture is soupy, turn heat to high, and cook, stirring occasionally and carefully, until it is more of a moist stew. Garnish with parsley and serve immediately, or cover and refrigerate for up to a day before reheating.
Nutrition Facts : @context http, Calories 1279, UnsaturatedFat 55 grams, Carbohydrate 19 grams, Fat 100 grams, Fiber 7 grams, Protein 65 grams, SaturatedFat 31 grams, Sodium 1660 milligrams, Sugar 9 grams, TransFat 1 gram
CROCK POT SHORT RIBS AND CABBAGE STEW
A beefy, sweet, spicy un-thickened stew topped with short ribs. Try mashing up your potatoes in the sauce with a fork - a left over penchant from my childhood.
Provided by Lorac
Categories Stew
Time 8h35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Add oil to a nonstick skillet and heat on high.
- Place flour in a plastic bag, add one rib at a time, and shake to coat.
- Brown ribs on both sides, reduce heat to medium high, brown all edges remove from pan and drain on paper towels.
- Add broth to skillet, stir, scraping up browned bits.
- Add tomatoes, garlic, sugar, vinegar, dill, salt, and cayenne, stir to combine and set aside.
- Layer potatoes, carrots, onion, and cabbage, and top with tomato mixture in the crock pot.
- Place ribs on top, meat side down, cover and cook 4 hours on High or 7-8 hours on Low.
- To serve place a rib in the bottom of 6 soup plates and top with stew.
Nutrition Facts : Calories 154.9, Fat 2.9, SaturatedFat 0.5, Sodium 682.5, Carbohydrate 30.2, Fiber 4.9, Sugar 17.1, Protein 4
SHORT RIB AND CABBAGE SOUP
Provided by Florence Fabricant
Categories dinner, one pot, soups and stews, main course
Time 3h30m
Yield 4 large servings
Number Of Ingredients 19
Steps:
- Early in the day, or a day in advance, combine short ribs, beef stock, 1 1/2 cups chicken stock, wine, 1 sprig thyme and 1 carrot, quartered, in saucepan. Add black pepper to taste and 4 cups water, bring to simmer and cook very gently, partly covered, until ribs are tender, about 2 hours.
- Transfer to large bowl, cool to room temperature, cover and refrigerate about 6 hours or overnight. Discard solidified fat. Remove meat, bones, carrot and herbs. Place cooking liquid in saucepan. (You should have about 4 cups; if not, add water.) Bring to simmer and set aside.
- Discard bones, fat and gristle. Cut meat into 3/4-inch dice. Set aside.
- Dice remaining carrots. Heat butter in large saucepan. Add turnip, celery, leeks, onion, potato, cabbage and carrots. Sauté until soft and barely colored. Add bay leaf, remaining thyme, liquid from cooking ribs and remaining chicken stock. Simmer, partly covered, 40 minutes. Add meat; simmer 15 minutes. Season with salt and pepper.
- To serve, ladle soup into warm soup plates, and place slice of toast topped with cheese on each portion. Dust with parsley.
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