BEEF SHORT RIBS
Provided by Ina Garten
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
- Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
- Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
- Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.
BEEF SHORT RIBS SUPREME - GLUTEN FREE
This is posted on behalf of the Yahoo Group SillyYaks. I made this recipe the other day using Beef Shortribs, but you could also use this recipe for Pork Ribs. My husband and I gave it a "10". I get recipes on the Chitterling website, and they are usually family recipes that other members send in. Of course it isn't a gluten-free site, but for desserts I just change the recipes. Donna S. in Oregon
Provided by DoveChocolatierinKY
Categories Pork
Time 2h35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown ribs in a large skillet.
- Cover and cook over low heat for one hour.
- Drain off pan drippings.
- Combine remaining ingredients, and pour over ribs.
- Cover tightly and cook over low heat 1-1/2 hours or until tender.
- At least using your own ingredients, you don't have to wonder about gluten!
Nutrition Facts : Calories 1590.5, Fat 124, SaturatedFat 53.7, Cholesterol 258.6, Sodium 2436.4, Carbohydrate 66.5, Fiber 2.5, Sugar 59.9, Protein 52.5
GLUTEN-FREE KALBI BEEF
Great gluten-free option for a day of grilling.
Provided by AmyBeall
Categories World Cuisine Recipes Asian Korean
Time 1h45m
Yield 10
Number Of Ingredients 8
Steps:
- Toast sesame seeds in a small skillet over medium heat until lightly browned, 3 to 5 minutes.
- Combine sesame seeds, soy sauce, sugar, green onions, sesame oil, garlic, and red pepper flakes in a saucepan. Simmer over medium-low heat, stirring constantly, until flavors combine, about 10 minutes. Remove from heat and let marinade cool completely, about 15 minutes.
- Place short ribs in large resealable plastic bags and cover with cooled marinade. Seal and let marinate in the refrigerator, at least 1 hour or overnight for maximum flavor.
- Preheat grill for medium heat and lightly oil the grate.
- Drain short ribs, discarding marinade, and cook on the preheated grill until browned, about 5 minutes per side.
Nutrition Facts : Calories 607.6 calories, Carbohydrate 17.1 g, Cholesterol 93.2 mg, Fat 48.1 g, Fiber 0.8 g, Protein 26.4 g, SaturatedFat 18.6 g, Sodium 2444 mg, Sugar 14.2 g
SIMPLE BEEF SHORT RIBS
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
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
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SLOW COOKER BRAISED SHORT RIBS - GLUTEN FREE HOMESTEAD
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Ratings 13Calories 393 per servingCategory Dinner
- Rinse meat under cold water and dry with paper towels. Season short ribs with salt and pepper.
- Heat oil in a large skillet. Sear short ribs over a medium heat for 4 minutes on each side. Do this in batches so as not to crowd the pan.
- Add vegetables to the skillet, stir and cook for 8 minutes. Add tomato paste and stir. Cook for another minute. Now stir in your wine, and bring to a boil. Lower heat to medium and simmer to reduce for 8 minutes. Add the rosemary, thyme, salt and bay leaf, stir in the beef stock and stir.
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- Pat the beef ribs dry on paper towel and set on a plate next to the stove. Heat the olive oil and bacon fat over medium-high heat in an ovenproof Dutch oven with a lid. When the oil is shimmering, add half the rib to the pan using long tongs to keep your hands away from the splattering oil. Lightly sprinkle ribs with salt and pepper. Reduce the heat to medium and cover the pan with a wire splatter guard. This not only protects you from the popping oil but also reduces your clean up afterwards.
- Leave the meat undisturbed for about 4 minutes or until the first side is nicely browned and it releases automatically from the bottom of the pan. If it is sticking, leave it alone for another minute or two, giving it time to develop a nice crust on the outside. Use the tongs to turn the ribs to the other side and leave alone for another 4 minutes or so. When browned, stand the ribs on their edges to brown, flipping one more time until all four sides are evenly browned. Use the tongs to transfer the browned ribs to a baking sheet.
- Repeat with remaining ribs, seasoning lightly and browning on all sides. Transfer to the baking sheet with the first batch of ribs. Set aside while cooking the vegetables and making the braising sauce.
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