SWEET AND SPICY SHORT RIBS
Provided by Food Network Kitchen
Time 6h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine the flour, brown sugar, chile powder, garlic, thyme, 2 teaspoons salt and a few grinds of pepper in a small bowl. Sprinkle all over the short ribs and rub into the meat. Arrange the ribs in a single layer in a 6-quart slow cooker. Sprinkle any of the remaining flour mixture on top.
- Whisk the apple butter, mustard, ketchup and cider in a medium microwave-safe bowl. Microwave until very hot, then transfer to the slow cooker. Cover and cook on high, 4 hours.
- Using tongs, turn the ribs in the sauce to coat, then remove to a bowl. Skim off the fat from the sauce (there will be quite a bit), then return the ribs to the sauce and add the carrots and scallions. Cover and cook on high, 2 more hours. Serve with cornbread.
SPICY BRAISED SHORT RIBS WITH POLENTA
For a hearty, warming dinner, it's hard to beat braised short ribs in a spicy arrabbiata. The sauce's chiles and tomatoes tenderize and flavor the meat, while red wine and mushrooms round out the dish. Creamy, cheesy polenta is the ideal accompaniment--sopping up the delicious juices and tempering some of the heat.
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the short ribs: Preheat the oven to 325 degrees F.
- Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sprinkle the short ribs generously with salt and pepper, then add them to the pot and brown on all sides until golden, about 8 minutes. Transfer to a plate.
- Add the mushrooms to the drippings in the pot and cook, stirring occasionally, until softened and all the water has cooked out, about 8 minutes. Add half the garlic and continue to cook, stirring frequently, until the mushrooms are crisp and golden and the garlic is softened, about 3 minutes more. Use a slotted spoon to transfer the mushroom mixture to a bowl; set aside.
- Reduce the heat to medium, add the carrot, onion, rosemary and remaining garlic to the pot and cook, stirring often and scraping up any browned bits from the bottom, until the onions and carrots are softened, about 5 minutes. Pour in the wine and bring to a boil. Cook until slightly reduced, about 3 minutes. Stir in the arrabbiata sauce and 2 cups water and return the short ribs to the pot. Bring to a boil, cover with a tight-fitting lid and transfer to the oven. Cook until the meat is fork-tender, about 2 1/2 hours.
- Remove the meat from the sauce and transfer to a plate. Set the sauce aside to let the braising liquid and fat separate, about 10 minutes, then skim off and discard the fat. Discard the rosemary sprig, stir in the reserved mushrooms and add salt and pepper to taste. If you prefer it spicier, add crushed red pepper as well. Return the short ribs to the sauce and keep warm over low heat.
- For the polenta: Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in 1 1/2 teaspoons salt. Lower the heat to a gentle simmer and cook, stirring frequently, until the cornmeal is creamy and no longer grainy, about 30 minutes. Remove from the heat and stir in the Parmesan and butter.
- Divide the polenta among 6 shallow bowls and top each with a short rib and some sauce. Sprinkle with the parsley.
SWEET AND SPICY SHORT RIBS WITH CHEESY POLENTA
Beef short ribs get a slow simmer in the Dutch oven with BBQ sauce to make this flavorful dish. They taste superb served with a side of cheesy polenta.
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cook ribs in dressing in Dutch oven or large deep skillet on medium-high heat 4 min. on each side or until browned on both sides. Remove ribs from pan; cover to keep warm. Add onions, garlic, thyme and crushed pepper to pan; cook and stir 3 min. or until onions are crisp-tender.
- Return ribs to pan. Whisk broth, barbecue sauce and flour until blended; pour over ribs. Bring to boil; cover. Simmer on low heat 1-1/2 hours.
- Stir cheese into polenta. Serve with the ribs.
Nutrition Facts : Calories 730, Fat 22 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 85 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 34 g
SHORT RIBS OVER CHEESY POLENTA (SLOW COOKER)
From Midwest Living. I have not tried this but the recipe caught my attention because of the long cooktime - friendly for working households.
Provided by duonyte
Categories One Dish Meal
Time 9h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Trim fat from meat. In a 5- or 6-quart slow cooker combine onions, carrots, and fennel. Top with meat.
- In a small bowl combine undrained tomatoes, wine, tapioca, tomato paste, dried rosemary, salt, pepper, and garlic. Pour over meat and vegetables.
- Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
- Meanwhile, prepare Cheesy Polenta. In a large saucepan bring the 2-1/2 cups water to boiling.
- Meanwhile, in a bowl stir together cornmeal, the 1 cup cold water, and the salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling.
- Reduce heat to medium low. Cook for 25 to 30 minutes or until very thick, stirring frequently and adjusting heat as necessary to maintain a very slow boil.
- Stir in gorgonzola cheese, blue cheese, or Parmesan cheese.
- Spoon polenta into shallow bowls. Spoon meat and vegetable mixture over polenta.
SWEET AND SPICY BARBECUED SHORT RIBS
Paula Zsiray's sweet-spicy barbecue ribs are always a hit. "The sauce is also very good on pork ribs," adds Paula, who lives in Logan, Utah.
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first seven ingredients; rub over ribs. Place in two large resealable plastic bags; seal and refrigerate overnight., Line two 15x10x1-in. baking pans with foil; grease the foil. Place ribs in prepared pans. Bake, uncovered, at 325° for 2 hours or until meat is tender., Meanwhile, in a large saucepan, saute onion in oil until tender. Stir in the water, ketchup, tomato paste, brown sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Remove ribs from the oven. Grill ribs, covered, over indirect medium heat for 20 minutes, turning and basting frequently with sauce.
Nutrition Facts :
SLOW-COOKER SHORT RIBS WITH CHEESY POLENTA
Sounds delicious. Posted for safe-keeping. From Ladies Home Journal. Their nutritional info is VERY different from Zaar's for this recipe, I think Zaar is forgetting that there are bones in the ribs, not just 4 pounds of straight meat. LHJ version of nutrition: calories 480; total fat 14.5g; saturated fat 5.5g; cholesterol 75mg; sodium 696mg; carbohydrate 51g; fiber 7g; protein 32g;
Provided by Tee Lee
Categories One Dish Meal
Time 9h40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine carrot, onions and garlic in a 6-quart slow cooker.
- Rinse ribs and pat dry; season with salt and pepper.
- Heat oil in a large, wide pot over moderately high heat until hot but not smoking.
- Add ribs, in batches, and cook, turning, until browned on all sides, about 15 minutes.
- Transfer, as cooked, to slow cooker.
- Stir together tomatoes, broth, wine, parsley, cornstarch and tomato paste in a bowl; pour over ribs. Add bay leaf.
- Cover and cook, 9 to 11 hours on LOW or 4-1/2 to 5-1/2 hours on HIGH.
- After cooking, skim off any fat from top (discard bay leaf).
- Combine 3-3/4 cups water, the polenta and salt in a large saucepan over moderately high heat.
- Bring to a boil, stirring constantly.
- Add cheese and cook, stirring constantly, until thickened, about 5 minutes.
- Serve ribs over polenta and garnish with parsley, if desired.
Nutrition Facts : Calories 1282.3, Fat 113.9, SaturatedFat 49.1, Cholesterol 234.6, Sodium 676.4, Carbohydrate 13, Fiber 2.5, Sugar 5.2, Protein 47.4
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- Season ribs with salt and pepper. Heat oil in a large, wide pot over medium-high heat. Add ribs, in batches, and cook, turning until browned on all sides, about 15 minutes. Transfer, as cooked, to slow cooker.
- Stir together tomatoes, broth, wine, parsley, cornstarch and tomato paste in a bowl; pour over ribs. Add bay leaf. Cover and cook 9 to 11 hours on low or 4 1/2 to 5 1/2 hours on high. Skim off any fat from top (discard bay leaf).
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