Wonderful Short Ribs Recipes

WONDERFUL SHORT RIBS

Steps:

• In a large pan over medium-high heat, stir in tomato sauce, lemon juice, and Worcestershire sauce. Stir in parsley, thyme, bay leaves, brown sugar, salt, and red pepper flakes. Add onions and short ribs, and stir together until the mixture comes to a boil.
• Cover, reduce heat to medium low, and simmer; stirring occasionally and skimming fat from surface, until meat is tender, about 2 1/2 hours. Remove bay leaves before serving.

DARNED GOOD BONELESS SHORT RIBS

Steps:

• 1. In a medium bowl and blend together both sugars, the paprika, salt, pepper, granulated onion, and cayenne. Sprinkle the short rib pieces liberally with this mixture until coated on all sides. Let sit at room temperature for about 30 minutes.
• 2. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
• 3. Place the beef ribs on the grill, close the lid, and reduce the heat to medium. Turn the ribs every 3 to 5 minutes or so, so that every side gets slightly caramelized, 15 to 20 minutes total. (If your short rib pieces are small, it won't take quite this long.) The ribs should yield easily to the touch, not unlike a medium-rare steak or the way the tip of your nose feels. Reduce the heat a little more and brush the ribs with the sauce. Cover the grill and let cook for a minute or two for the sauce to set up, and then continue to turn and brush until all sides of the ribs have been glazed. Remove to a platter and let sit for 5 to 10 minutes, covered with foil. Serve.

LIP SMACKING SAVORY BEEF SHORT RIBS

Steps:

• Heat oil in a heavy pan. I use a cast iron one.
• I sear the ribs, two at a time to give them space to cook, for about 5 minutes per side or until well browned.
• After all the ribs have been seared, remove from pan and put aside until needed.
• Add leeks, carrots, parsnips, celery, onion, shallots and garlic to the pan and cook on low heat, stirring occasionally for 15 - 20 minutes.
• Now add the tomato paste, salt, red & black peppers to the vegetable mixture and cook for 8 - 10 minutes more.
• Next add the vinegar, sugar, rosemary, thyme, mustard, mix well and then add the beef stock.
• Preheat oven to 325 degrees.
• Return the short ribs to the pot and bring to a low simmer and cover.
• Place in a 325 oven for 2 - 2 1/2 hours or until the ribs are tender.
• Remove the ribs from pot, cover with foil to keep warm.
• Remove all vegetables from liquit and bring the liquid to a boil, cooking until reduce to 1 cup.
• Drizzle the glaze over the ribs and enjoy.

LUSCIOUS OVEN-BRAISED SHORT RIBS

Steps:

• Mix all the ingredients except the meat and potatoes in a 9- x 15-inch roasting pan. Add the ribs and rub all over with the marinade. The meat should fit comfortably in a single layer in the pan. Cover and let marinate in the refrigerator for 6 hours or up to overnight. Occasionally turn the meat over in the marinade. Remove from the refrigerator 30 minutes prior to cooking.
• Preheat the oven to 400 degrees Fahrenheit. Braise the short ribs for 2 1/2 to 3 hours, reducing the heat to 350 degrees Fahrenheit after an hour. Turn the ribs over. Add the potatoes in the last 40 minutes of cooking. Add water to the pan if too much liquid evaporates. You want to end up with glistening ribs in a reduced glaze.

TANGY BRAISED SHORT RIBS

Steps:

• *Thaw the lemonade concentrate. Slice the onioin. Separate the slices into rings.
• *Combine lemonade concentrate and tomato sauce in a large heavy saucepan. Cook, stirring continually, over medium-high heat until mixture is hot.
• *Add parsley, brown sugar, Worcestershire sauce, salt, thyme, red pepper flakes and bay leaf to tomato sauce mixture. Add ribs.
• *Cook the mixture, stirring occasionally, until mixture comes to a boil.
• *Cover the saucepan. Simmer, stirring occasionally, until the ribs are easily pierced with a knife, about 2 1/2 to 3 hours.
• *Skim fat from the surface of the sauce. Discard the bay leaf. Transfer the ribs to a serving platter. Spoon sauce over ribs. Serve with rice & greens.
• *ENJOY!