SLOW-COOKER BEEF SHORT RIBS
You won't believe how good these ribs are!!! I think we could have these every other night with no complaints! They're YUMMY!!!!
Provided by MizzNezz
Categories Sauces
Time 9h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Put flour, salt and pepper in a bag.
- Add ribs and shake to coat.
- Brown ribs in butter in a lg skillet.
- Put in slow cooker.
- In same skillet, combine remaining ingredients.
- Bring to a boil, stirring.
- Pour over ribs.
- Cover and cook on low for 9 hours.
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.
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
SLOW COOKER SHORT RIBS RECIPE BY TASTY
Here's what you need: bone-in short ribs, baby potato, salt, onion, garlic, baby carrots, green beans, BBQ sauce, brown sugar, cayenne pepper, cumin, dried oregano, salt
Provided by Niki Ang
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a bowl, mix BBQ sauce, brown sugar, cayenne pepper, cumin, oregano, and ½ teaspoon of salt until well combined.
- Place bone-in short ribs in the bottom of a 6-quart (6 liters) slow cooker.
- Add the spice mix over the meat.
- Throw in the baby potatoes and add a pinch of salt, then add onion, garlic, and baby carrots.
- Cover and cook on low heat for 7-8 hours, or high for 3-4 hours.
- Add green beans during the last 30 minutes of cooking time.
- Enjoy!
Nutrition Facts : Calories 726 calories, Carbohydrate 78 grams, Fat 24 grams, Fiber 11 grams, Protein 49 grams, Sugar 37 grams
HEARTY SHORT RIBS
"The whole family will love these ribs!" The meat is so tender, it will simply fall off the bone, and the gravy is perfect with either mashed potatoes or rice. -Helena Ivy of St. Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place onion in a 5-qt. slow cooker; top with ribs. Combine the mushrooms, soup, 1/2 cup water, gravy mix, garlic and thyme; pour over ribs. Cover and cook on low for 6 to 6-1/2 hours or until meat is tender. , Remove meat to serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. , Combine cornstarch and cold water until smooth. Gradually stir into pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with meat and mashed potatoes.
Nutrition Facts : Calories 317 calories, Fat 18g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 769mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.
FAST AND EASY SLOW-COOKED SHORT RIBS
Few ingredients, under 3 minutes, and come back to a finished dinner. Fresh rosemary is best, but dried works just fine too.
Provided by Susan Gartin
Categories Main Dish Recipes Rib Recipes
Time 8h10m
Yield 6
Number Of Ingredients 5
Steps:
- Place short ribs into a slow cooker; top with French onion soup. Season mixture with salt and pepper. Pour chili sauce over exposed parts of ribs; sprinkle with rosemary.
- Cook on Low for 8 to 10 hours.
Nutrition Facts : Calories 500.6 calories, Carbohydrate 5.7 g, Cholesterol 95.2 mg, Fat 42.5 g, Fiber 0.5 g, Protein 22.7 g, SaturatedFat 17.9 g, Sodium 549.1 mg, Sugar 2.5 g
SLOWLY COOKED SHORT RIBS WITH FRENCH LENTILS, SPECK, AND PORTOBELLO MUSHROOMS
Steps:
- Preheat oven to 325 degrees F.
- Trim away any excess fat from the beef, season liberally with salt and pepper, dust with flour. Braise the beef in a heavy-bottomed braising pan with 1/4 cup vegetable oil. Once the beef is browned, remove from the pan and place on paper towels to catch excess fat. Pour off all of the grease from the pan and then return the pan to the heat.
- Place about 1/4 cup of oil in the pan and add the carrot, onion, and celery. Lightly brown the vegetables over medium heat, stirring often with a wooden spoon. Once the vegetables begin to brown, add the tomato and garlic, and continue to saute until the juices have reduced and all of the vegetables are lightly browned and glazed.
- Deglaze the pan with the wine and simmer over medium heat, scraping the bottom of the pan with wooden spoon often to release any vegetables that may be sticking. Reduce the mixture until the wine is evaporated, the pan is dry, and the vegetables have a nice deep red wine glaze.
- Add the stock, bay leaves, and thyme to the pan. Bring the stock to a simmer, add the beef, and cover tightly with aluminum foil. Bake until tender, about 3 1/2 to 4 hours.
- Once the beef is tender, remove from the juice and set aside. Strain the juice into a saucepan and bring to a simmer. Skim any fat or particles that may rise to the surface. Reduce the liquid by 1/4 while continuing to skim the surface. Once reduced, strain the liquid and set aside until ready to serve.
- Serve with Portobello Mushrooms and Lentils.
- Remove the stems and gills from mushrooms. Brush each liberally with olive oil and season with salt and pepper. Grill the mushrooms over moderate temperature, just until tender, about 3 minutes on each side. Slice the cooked mushrooms into 1/4-inch slices and then toss with about 2 teaspoons of olive oil and thyme.
- Pick over the lentils to check for stones and other debris. Place lentils into sauce pan and cover with cold water. Quickly bring to a simmer and then strain and cool. Return lentils to pan and cover them with water. Bring to a boil and simmer until tender, about 15 to 20 minutes. Strain and spread them into one layer on a sheet tray. Set aside and reserve at room temperature. Cut the celery, carrot, and the leek into brunoise, and place in large mixing bowl. Add the still warm lentils to the mixture, toss evenly and briefly refrigerate. Whisk together the mustard, vinegar, and olive oil then toss with cooled lentil/vegetable mixture. Add the speck and chopped parsley. Reserve the mixture until ready to serve.
BEEF SHORT RIBS WITH MUSHROOMS
Make and share this Beef Short Ribs With Mushrooms recipe from Food.com.
Provided by JackieOhNo
Categories Meat
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Combine the flour, slat, and pepper and dredge the short ribs. Heat half the olive oil in a Dutch oven over medium-high heat, then sear the beef on all sides until golden brown, 3 to 4 minutes per side. Remove the beef and set aside.
- Add the onion and garlic and cook until brown and fragrant, about 2 minutes more.
- Add the stock, scraping up any bits stuck to the pan. Return the beef to the pot. Bring to a boil. Cover pot and transfer to the oven. Cook until the beef is fork-tender, 2-1/2 to 3 hours.
- In the last 15 minutes of cooking, heat the remaining oil in a heavy skillet over medium heat. Add the mushroons and cook until golden, 6 to 8 minutes. Toss with the parsley and season with salt and pepper.
- Remove the ribs to serving dishes, place the pot over high heat, and reduce the cooking liquid until slightly thickened. Serve with the mushrooms and cooking liquid.
Nutrition Facts : Calories 1740.8, Fat 158.1, SaturatedFat 64.6, Cholesterol 301.6, Sodium 1231.1, Carbohydrate 14.2, Fiber 2.2, Sugar 3.9, Protein 63.5
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