South Pacific Short Ribs Recipes

EASY BBQ SHORT RIBS

Easy BBQ Short Ribs image

Provided by Sunny Anderson

Time 3h10m

Yield 6 servings

Number Of Ingredients 10

Ingredients

4 pounds boneless beef short ribs, cut into 3-inch long pieces
Kosher salt and freshly ground black pepper
2/3 cup light brown sugar
1 teaspoon Hungarian paprika
1/2 teaspoon garlic powder
1 tablespoon white vinegar
1/2 teaspoon dried ground thyme
2/3 cup ketchup
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce

Steps:

Preheat the oven to 300 degrees F. Arrange the short ribs in a 13-by-9-inch baking dish and season with salt and pepper, to taste. In a small bowl, combine all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss well, coating all the pieces. Cover with aluminum foil and roast until cooked through and tender, about 3 hours. Remove the foil during the last 30 minutes of cooking to brown the top. Transfer to a serving platter and serve.

NEELYS SHORT RIBS

Neelys Short Ribs image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Time 3h45m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/4 cup olive oil, divided
6 pounds beef short ribs
Salt and freshly ground pepper
1 large onion, coarsely chopped
1 carrot, chopped
4 cloves garlic, chopped
2 celery ribs, chopped
1 tablespoon tomato paste
2 cups dry red wine
3 cups low-sodium chicken stock
1 (15-ounce) can diced tomatoes, in thick puree
3 thyme sprigs
1 bay leaf
1 orange, zested
1 tablespoon chopped parsley leaves, for garnish

Steps:

Preheat the oven to 350 degrees F. Heat about 2-tablespoons of the olive oil in a large Dutch oven over high heat.
Season the short ribs well with salt and pepper. Over medium heat, brown ribs for 6 minutes on each side. You will need to do this in batches. Remove the browned short ribs to a plate and repeat with remaining ribs and oil.
Add onion, carrots, garlic, celery, and salt and pepper to the Dutch oven and saute until softened, about 5 minutes. Add the tomato paste and wine to the vegetables and cook, stirring, about 1 minute. Add the stock, diced tomatoes, thyme, and bay leaf. Return the browned short ribs and any juices that have accumulated back into the Dutch oven. Add orange zest. Cover with a heavy lid and place in the oven and braise for 3 hours or until the meat is very tender.
Once the ribs are tender, remove the ribs to a platter. Taste for seasoning. Add salt and pepper, to taste. Serve the short ribs over the stone ground grits, if desired. Garnish with fresh chopped parsley.

CARIBBEAN BEEF SHORT RIBS

Caribbean Beef Short Ribs image

This is a fantastic change of pace from a typical slow-cooker stew. Its combination of flavors-short ribs, rum and fruit- makes it feel like an exotic Caribbean dish. Make sure to leave the mangoes and pineapple on top of the beef, instead of stirring them in, so that their color will stay bright yellow. When removing the mixture from the slow cooker, take out the fruit first and place in a separate bowl from the meat to avoid coating them with the with brown sauce. I like to also serve it with rice.-Loanne Chiu, Fort Worth, Texas

Provided by Taste of Home

Categories Dinner

Time 6h

Yield 8 servings.

Number Of Ingredients 19

Ingredients

3 pounds boneless beef short ribs, cut into 1-1/2-inch pieces
1/4 cup olive oil
2/3 cup thawed pineapple juice concentrate
2/3 cup reduced-sodium soy sauce
1/2 cup water
1/3 cup rum
1/3 cup honey
2 tablespoons minced fresh gingerroot
6 garlic cloves, minced
2 teaspoons pepper
1 teaspoon ground allspice
1/2 teaspoon salt
2 large sweet red peppers, chopped
2 cups cubed fresh pineapple
2 cups cubed peeled mango
6 green onions, cut into 1-inch pieces
2 tablespoons cornstarch
2 tablespoons cold water
Lettuce leaves

Steps:

In a large skillet, brown ribs in oil in batches on all sides. Transfer to a 4-qt. slow cooker., Add the pineapple juice concentrate, soy sauce, water, rum, honey, ginger, garlic, pepper, allspice and salt to the skillet. Bring to a boil; reduce heat and simmer for 5 minutes. Pour over ribs. , Cover and cook on low for 5-6 hours or until meat is tender. Stir in red peppers. Top with the pineapple, mango and onions (do not stir). Cover and cook 30 minutes longer or until heated through., Remove beef mixture to a large bowl; keep warm. Transfer cooking juices to a small saucepan. 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 beef mixture on lettuce; drizzle with sauce.

Nutrition Facts : Calories 450 calories, Fat 20g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 1004mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 3g fiber), Protein 26g protein.

SIMPLE BEEF SHORT RIBS

Simple Beef Short Ribs image

The basics of this recipe came from my mom, and it was passed down to her from her mother and Oma. I changed it a little, and you can too. You can braise in basically any liquid you want. The short ribs come out so delicious and tender, and there is not an overwhelming sauce to overpower them.

Provided by CooperCook

Categories Main Dish Recipes Rib Recipes

Time 2h30m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound beef short ribs
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 tablespoon butter
1 onion, sliced
1 clove garlic
1 (12 fluid ounce) can or bottle stout beer
1 cup beef stock

Steps:

Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.

Nutrition Facts : Calories 363.8 calories, Carbohydrate 10 g, Cholesterol 54.2 mg, Fat 27.4 g, Fiber 0.8 g, Protein 13 g, SaturatedFat 11.2 g, Sodium 651.4 mg, Sugar 1.9 g

SHORT RIBS PACIFIC STYLE

Short Ribs Pacific Style image

Number Of Ingredients 7

Ingredients

4 pounds beef short ribs 2-3" lengths
1 onion, chopped
1 tablespoon butter
2/3 cup ketchup
3 tablespoons soy sauce
2 tablespoons cider vinegar
2 tablespoons brown sugar

Steps:

Place beef ribs on a broiler pan and broil until well browned to remove excess fat. Transfer to crock pot. Saute onions in butter until limp and golden. Pour in catsup, soy sauce, vinegar and brown sugar. Heat until blended. Pour over ribs. Cover and cook on LOW 8 hours.

Nutrition Facts : Nutritional Facts Serves

PACIFIC STYLE BEEF RIBS

Pacific Style Beef Ribs image

Make and share this Pacific Style Beef Ribs recipe from Food.com.

Provided by Donna Matthews

Categories Meat

Time 8h10m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

3 lbs boneless beef short ribs
1 large onion
2/3 cup ketchup
3 tablespoons soy sauce
2 tablespoons cider vinegar
2 tablespoons brown sugar

Steps:

Place ribs in bottom of crockpot.
Chop onion and add to crockpot.
Combine ketsup, soy sauce, vinegar and sugar, stirring to mix.
Pour over ribs.
Cook on low for 8 hours.

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