SLOW-COOKED SHORT RIBS WITH GREMOLATA
English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.
Provided by Travis Lett
Categories Beef Braise Christmas Dinner Meat Beef Rib Winter Christmas Eve Bon Appétit Anniversary Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Season short ribs generously with salt and pepper; place in a large roasting pan and chill, uncovered, 12 hours.
- Preheat oven to 325°F. Toast breadcrumbs on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes. Let cool.
- Add 1 cup water to roasting pan. Cover pan with foil and cook until meat is tender, 2 1/2-3 hours. Uncover pan and increase oven temperature to 400°F. Roast until ribs are browned on top, 25-30 minutes longer.
- When short ribs are almost done, mix garlic, parsley, horseradish, lemon zest and juice, breadcrumbs, and 2 tablespoons oil in a small bowl; season gremolata with salt and pepper.
- Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook lemons, cut side down, until golden brown, about 4 minutes. Top short ribs with gremolata and serve with seared lemons.
SLOW-COOKER SHORT RIBS
These slow-cooker short ribs are an easy alternative to traditionally braised short ribs-you don't need to pay any attention to them once you get them in the slow cooker. (That makes it my favorite beef short ribs recipe!) -Rebekah Beyer, Sabetha, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.
Nutrition Facts : Calories 250 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
SLOW COOKER SHORT RIBS
Slow-cooked beef short ribs used two ways. Can anyone say 'M'm! M'm! Good'? Put the meat in a hoagie roll and serve with the reserved broth for dipping. Or, moisten with your favorite barbecue sauce and serve on a toasted bun.
Provided by lgmarge
Categories Main Dish Recipes Rib Recipes
Time 5h15m
Yield 8
Number Of Ingredients 9
Steps:
- Prepare a slow cooker crock with cooking spray.
- Spread celery, carrots, onion, and garlic in the bottom of the crock. Season short ribs with salt and pepper; place atop the vegetables. Pour beef consomme and water into the crock.
- Cook on High until the ribs are fork-tender, 5 to 7 hours.
- Remove the ribs from the slow cooker to a platter. Strain the broth and discard the vegetables.
- Strip meat from the bones of the ribs. Discard bones and transfer meat to a bowl. Shred meat with 2 forks and serve with strained broth.
Nutrition Facts : Calories 617.5 calories, Carbohydrate 6 g, Cholesterol 116.6 mg, Fat 52.2 g, Fiber 1.3 g, Protein 29.1 g, SaturatedFat 22.1 g, Sodium 289.2 mg, Sugar 2.8 g
SLOW COOKED BRISKET WITH BROWN SUGAR, CARROTS AND GREMOLATA
There are two distinct parts of brisket, the first and second cuts. The first cut is very lean, and the second loaded with beautiful (fat) marbling. This makes cooking a "whole" brisket a felony. It's like cooking a small and large potato in the same oven, for the same amount of time, and expecting them both to be perfectly cooked. Brisket falls under the category of "butcher's cuts" that were prized and taken home more by the butcher than the customers. That said, adjust your cooking time for slightly shorter with the leaner pieces and slightly longer with the more "marbled" ones. This is a simple recipe with a good thickening trick at the end-and don't be scared: gremolata is just a fancy word for garlic, parsley and lemon...
Provided by Alex Guarnaschelli
Categories main-dish
Time 4h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Cook the brisket: Tie the circumference of the brisket with butcher's twine. In a large Dutch oven or other wide heavy pot, heat the oil over medium-high heat. When the oil begins to smoke lightly, sprinkle both sides of the brisket with salt and pepper. Use metal tongs to add the meat to the pot. If the oil is hot enough, the meat won't stick. Cook, undisturbed, on its first side, until browned, 3 to 5 minutes. Turn on the other side and brown, 3 to 5 additional minutes. Remove the meat from the pot and place it on a baking sheet.
- Cook the vegetables: Lower the heat to medium. In the same pot add the shallots, garlic and carrots and sprinkle them with another pinch of salt. Brown for 3 to 5 minutes. Stir in the sugar and vinegar and simmer over very low heat until the liquid reduces and starts to coat the carrots, 3 to 5 minutes. Pour the vegetables and cooking liquid into a bowl.
- Cook the meat: Return the brisket to the pot and add the beef stock. Bring the stock to a gentle simmer. Cover, then place the pot in the center of the oven and cook for 1 hour. Remove the pot from the oven and add the vegetables and their liquid back in. Return the pot to the oven, uncovered, and cook until the meat is tender when pierced with a fork, an additional 1 to 2 hours. (If the meat looks dry or begins to get overly browned, cover the pot with the lid or a layer of aluminum foil for the remaining oven time.)
- Make the gremolata: In a small skillet, toast the coriander seeds in 1 teaspoon olive oil until lightly colored and fragrant. Meanwhile, in a small bowl, combine the parsley, garlic, lemon zest and juice and a generous pinch of salt. Add the coriander seeds warm, straight from the skillet. Add the remaining 2 tablespoons olive oil, then stir and set aside.
- Finish: Remove the pot from the oven and allow it to rest for 10 to 15 minutes. Meanwhile, blend half the cooking liquid and half of the remaining vegetables in a blender until smooth, then pour back into the pot. Whisk in the mayonnaise and mustard. Taste for seasoning. Slice the meat against the grain. (It should be fork-tender without being dry.) Transfer the meat and the remaining vegetables to a serving platter Pour the sauce over the meat. Serve with the gremolata.
BRAISED SHORT RIBS WITH ORANGE GREMOLATA
Delicious tender short ribs with a flavorful sauce. My family couldn't wait to eat them after smelling them for 2 hours!
Provided by kathykelly
Categories Very Low Carbs
Time 2h50m
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Sprinkle ribs with 1/2 tsp of the salt and all the pepper. In a 4 to 5 quart ovenproof pot, brown ribs on all sides in hot oil over medium high heat. Set ribs aside; discard all but 1 TB drippings from pot. Reduce heat to medium-low. Add carrots and garlic to pot; cook and stir about 10 minutes or until carrots are just tender.
- Return the ribs to the pot. Add broth, wine, thyme, bay leaf and remaining 1/2 tsp of salt. Bring to boiling; remove from heat. Over pot; transfer to oven. Bake for 2 hours or until meat is very tender, adding frozen onions during the last 30 minutes of cooking.
- Transfer ribs to a large, deep serving platter; cover and keep warm. Skim fat from cooking liquid; discard bay leaf and any bones that have fallen off ribs. If cooking liquid is too thin to serve as a sauce, bring to boiling and cook uncovered for 5 minutes to reduce slightly to about 2 1/2 cups. Whisk in mustard and horseradish. Pour sauce over ribs.
- To make orange gremolata combine two tablespoons snipped fresh italian parsley; 2 cloves minced garlic and 2 tsp finely shredded orange peel. Top the ribs with the orange gremolata.
Nutrition Facts : Calories 1262.5, Fat 112.7, SaturatedFat 48, Cholesterol 230.5, Sodium 1007.6, Carbohydrate 9.9, Fiber 1.9, Sugar 3.8, Protein 46.4
SHORT RIB FLATBREAD WITH CLEMENTINE GREMOLATA
Chianti and short ribs are a match made in heaven! And who says you can't enjoy them in the warmer seasons? Use a slow cooker and put it on a flatbread to take away the heaviness!
Provided by Jackie_FoodWine
Categories Meat
Time 5h
Yield 1 flatbread pizza, 2-3 serving(s)
Number Of Ingredients 22
Steps:
- Add olive oil to cast iron skillet over medium-high heat. Generously salt and pepper short ribs and sear in pan.
- Add ribs and the remaining 'rib' ingredients to a slow cooker. Make sure ribs are nestled down into the liquid. Cook on low for 8 hours, or high for 3-4 hours. When ribs are cooked and falling off the bone, remove from slow cooker and let rest.
- Preheat oven to 400 degrees. Stretch and fit pizza dough into a baking sheet. Brush with drippings from the slow cooker and season with oregano. Bake until lightly golden brown, about 5 minutes.
- Using the same cast iron skillet, brown mushrooms, season with salt and pepper and set aside.
- Remove pre-cooked pizza crust from oven and spread with laughing cow cheese. Layer mushrooms, onions (from slow cooker) and shredded short ribs on flatbread until completely covered, keeping ½ inch border on all sides. Top with parmesan cheese. Bake another 10 minutes, until cheese has melted.
- While your flatbread is baking, finely chop all gremolata ingredients together and set aside. Top flatbread with gremolata and serve.
Nutrition Facts : Calories 1910.8, Fat 139.7, SaturatedFat 57.4, Cholesterol 260.8, Sodium 5066.8, Carbohydrate 102.2, Fiber 31.8, Sugar 10, Protein 63.4
BRAISED BEEF SHORT RIBS WITH GREMOLATA RECIPE - (5/5)
Provided by á-174942
Number Of Ingredients 19
Steps:
- For the ribs: Cut ribs into smaller pieces, roughly square, so each piece includes a bone. Trim excess fat if necessary. Season generously with salt and pepper and refrigerate 4 to 6 hours, or overnight. Arrange ribs bone-side down in roasting pan and roast at 475 degrees until lightly browned, about 20 minutes. Meanwhile, saute onions in olive oil in large skillet over medium heat until lightly colored, 6 to 7 minutes. Add leeks and carrot and cook until slightly softened, 3 to 4 minutes. Add tomatoes, garlic, thyme, parsley and bay leaves and saute 2 minutes more. Spread vegetables in roasting pan large enough to hold ribs. Arrange ribs on top of vegetables, bone-side up. Add wine and enough hot stock to barely cover ribs. Cover pan tightly with foil and place in oven. When braise begins to simmer, after about 20 minutes, loosen foil and reduce heat to 350 degrees. Begin to test for doneness after 1 1/2 hours. A skewer or paring knife inserted into meat should encounter no resistance, and meat should be nearly falling from bone. When they are tender, uncover ribs and turn them again so that bone side is down. Pour off and reserve braising juices. Raise heat to 450 degrees and return ribs to oven for a final browning. When they are beautifully glazed, after about 10 minutes, remove from oven. Strain braising liquid into bowl, pressing down on solids to extract juices. Allow liquid to settle, then spoon out grease. Pour liquid back over ribs and reheat if serving immediately, or cool, refrigerate and serve next day with Gremolata. For the gremolata: Just before serving, mix parsley, zest and garlic and scatter over short ribs. (These ingredients should be prepared at the last minute.) This recipe yields 6 servings. Each serving: 534 calories; 532 mg sodium; 130 mg cholesterol; 27 grams fat; 15 grams carbohydrates; 47 grams protein; 1.21 grams fiber.
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- Season short ribs generously with salt and pepper; place in a large roasting pan and chill, uncovered, 12 hours.
- Preheat oven to 325°. Toast breadcrumbs on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool.
- Add 1 cup water to roasting pan. Cover pan with foil and cook until meat is tender, 2½–3 hours. Uncover pan and increase oven temperature to 400°. Roast until ribs are browned on top, 25–30 minutes longer.
- When short ribs are almost done, mix garlic, parsley, horseradish, lemon zest and juice, breadcrumbs, and 2 Tbsp. oil in a small bowl; season gremolata with salt and pepper.
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