Throw Together Short Ribs Recipes

FIVE-SPICE SHORT RIBS WITH CARROT-PARSNIP PURéE

Steps:

• Preheat oven to 350°F. Season ribs with 1 1/2 teaspoons salt and 1 1/4 teaspoons pepper and let sit at room temperature for 30 minutes. Rinse one carrot and one parsnip and cut into thirds (no need to peel); reserve.
• In a large bowl, toss short ribs with flour until evenly coated. In a large Dutch oven or other oven-safe pot over medium-high heat, heat oil. When oil is hot, add 3 or 4 short ribs and sear on all sides until browned, about 2 minutes per side. Transfer to a plate and continue working in batches to sear remaining short ribs. Pour out all but 1 tablespoon oil from Dutch oven and reduce heat to medium. Add tomato paste and five-spice powder and cook, stirring, until fragrant, 1 minute. Add wine to pot, scraping up brown bits with a wooden spoon. Bring cooking liquid to a boil, reduce to a simmer, and cook until liquid is reduced, about 10 minutes.
• Add reserved carrot and parsnip chunks, broth, onion, garlic, reserved cilantro stems, bay leaves, and seared short ribs. Nestle the short ribs in the cooking liquid to cover. Bring the liquid to a simmer on the stovetop, then cover and transfer to the oven to braise for 2 hours. Uncover pot and continue to braise in the oven until beef is very tender and falling off the bone, 30 to 60 minutes more.
• Meanwhile, set a large pot of salted water to boil. Peel and roughly chop remaining carrots and parsnips. Add cook carrots and parsnips to boiling water and cook until tender when pierced with a knife, about 15 minutes. Drain vegetables and return them to the pot. Add milk, butter, remaining 1 teaspoon salt, and nutmeg. Use an immersion blender, potato masher or a fork to blend or mash to desired consistency (it can be as smooth or chunky as you like). Taste and adjust seasoning. Place a lid on the pot and reserve until ready to serve.
• When short ribs are done, transfer them from cooking liquid to a plate. Set a strainer over a large bowl, and strain cooking liquid. Discard solids and pour strained cooking liquid back into Dutch oven. Set pot over medium-high heat and simmer until liquid is reduced by half and coats the back of a spoon, about 10 minutes. Taste and adjust seasoning. Gently reheat carrot-parsnip purée.
• Serve short ribs over carrot-parsnip purée, topped with its sauce and a sprinkling of cilantro.

THROW-TOGETHER SHORT RIBS RECIPE - (4.6/5)

Steps:

• In a 3-quart slow cooker, combine the first eight ingredients. Add the ribs, tomato and onion. Cover and cook on low for 4 to 5 hours or until meat is tender. In a small bowl, combine cornstarch and cold water until smooth; gradually stir into cooking juices. Cover and cook for 10-15 minutes or until thickened.

THROW-TOGETHER SHORT RIBS

Steps:

• In a 3-qt. slow cooker, combine the first eight ingredients. Add the ribs, tomato and onion. Cover and cook on low for 4-5 hours or until meat is tender. , In a small bowl, combine cornstarch and cold water until smooth; gradually stir into cooking juices. Cover and cook on high for 15 minutes or until thickened.

3-INGREDIENT SWEET AND SAVORY SHORT RIBS

Steps:

• Preheat oven to 350°F. Season ribs with salt and pepper. Heat oil in a Dutch oven or large ovenproof pot over medium-high. Working in batches if necessary, sear ribs until browned on all sides, 8-10 minutes. Transfer ribs to a plate.
• Drain fat from pot. Add prune juice, teriyaki sauce, and 1 1/2 cups water. Bring to a simmer and return ribs to pot. Cover pot, transfer to oven, and braise until beef is very tender and falling off the bone, 2-3 hours.
• Transfer ribs to a platter. Bring liquid in pot to a boil on stovetop. Cook, uncovered, until liquid is reduced to a glaze, 12-15 minutes. Season with salt and pepper; pour over ribs.

THROW-TOGETHER SHORT RIBS

Steps:

• In a 3-qt. slow cooker, combine the first eight ingredients. Add the ribs, tomato and onion. Cover and cook on low for 4-5 hours or until meat is tender.
• In a small bowl, combine cornstarch and cold water until smooth; gradually stir into cooking juices. Cover and cook for 10-15 minutes or until thickened.

THROW-TOGETHER BBQ SAUCE

Steps:

• Mix all ingredients in a saucepan and simmer over low heat while mixing.
• Simmer on low heat for 5 minutes.
• Bring to room temperature and put in jar(s) 'til needed.

THROW-TOGETHER SHORT RIBS

Steps:

• In a 3-qt. slow cooker, combine the first eight ingredients. Add the ribs, tomato and onion. Cover and cook on low for 4-5 hours or until meat is tender.
• In a small bowl, combine cornstarch and cold water until smooth; gradually stir into cooking juices. Cover and cook for 10-15 minutes or until thickened.

THROW TOGETHER SHORT RIBS

Steps:

• If you have time, brown the ribs in a little oil. If not, just throw them in the crockpot.
• Put all the rest of the ingredients except the cornstarch and 1 Tbsp cold water in the crockpot too.
• Mix just to combine and coat the ribs.
• Cover and cook on low for 4-5 hours or until meat is tender.
• I have left it for as long as 8 hours and they came out fine. If you leave them in for a long time, just check to see if it needs any water now and then.
• Before serving, combine the cornstarch and cold water until smooth.
• Gradually stir into cooking juices to make gravy.
• Cover and cook 10-15 more minutes until thickened.