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.
SIX HOUR BRAISED SHORT RIBS, POT ROAST STYLE
Perfect for a busy day. Just add it to your slow cooker and dinner's ready when you get home.Source: Unknown
Provided by Lynnda Cloutier
Categories Ribs
Time 6h20m
Number Of Ingredients 14
Steps:
- 1. preheat an electric skillet to 400° and heat the oil. Brown the ribs on all sides and remove from pan to a plate to reserve. Add the celery, onion, carrot and garlic to the pan and caramelized lightly. Add the tomato paste, salt and pepper and cook, stirring slowly for three more minutes
- 2. Stir in the flour so there are no lumps, then add the broth, thyme, Bay leaf and the seared short ribs, reduce the heat to 200° and cover. Simmer for three hours and turn the ribs over. Cover and cook for another two hours. Add the pearl onions and simmer for one hour longer. Serves six
WINE BRAISED BONELESS SHORT RIBS
Beef short ribs braised in a big red until tender and juicy. I call for chicken stock because of the quality of store bought beef broth. If you have good quality beef broth, then use it, but store bought broth is usually mostly flavoring and tastes metallic.
Provided by rebecca_wigginshotm
Categories Meat
Time 2h20m
Yield 1 short rib, 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Chop onion, celery and carrot into one inch pieces. Mince garlic. Set aside. Dredge beef in flour seasoned with salt and pepper. Shake off extra flour.
- Heat dutch oven or other oven/stovetop safe deep pan over high heat till hot. Add oil and immediately add beef.
- Brown beef till all sides are dark golden brown. Remove from pan and add onion, carrot and celery.
- Reduce heat to medium and add garlic. Sauté till vegetables start to brown.
- Add wine and reduce by half.
- Add tomato paste, chicken stock, thyme, rosemary and bay leaf.
- Return beef to pan, cover tightly and place in oven. Cook for about two hours or until beef is tender but not falling apart.
- Remove beef and strain vegetables off of sauce. Return liquid to pan and reduce until desired consistency.
- Season sauce to taste. Serve over spatzle, noodles or polenta. (or whatever else you please).
CROCK POT HONEY-MUSTARD BBQ SHORT RIBS OR POT ROAST
This is so easy to put together, and great served with cooked noodles. I have many crock pot recipes that I have collected over the years, and this is one of them, hope you enjoy! Please adjust amounts to taste. Double the sauce amount if using more than 3 pounds of beef. Add in a sliced onion also if desired. This will also work well with a small beef blade roast, you might want to brown the roast firstly before adding to the crock pot and double the sauce amount, cook until the roast is fork-tender.
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season ribs with salt and pepper, if desired.
- Place in slow cooker.
- In a bowl, combine mustard, minced garlic, honey, BBQ sauce, and more salt and pepper to taste.
- At this point, you may add the water with the cornstarch in with the sauce, or add it the last 30 minutes of cooking; just mix the 2 tbsp cornstarch in 2 tbsp water; add to sauce, stir.
- (Remember to double the water and cornstarch if you have doubled the sauce recipe).
- Pour the sauce over ribs.
- Cover and cook on LOW, for 6-7 hours, or until tender.
- The last 30 minutes of cooking, mix the cornstarch with the water; add to the sauce in the crock pot, stir and cook until thickened.
- Note: the sauce recipe may be doubled if desired, for more sauce.
Nutrition Facts : Calories 1452.7, Fat 124.4, SaturatedFat 53.8, Cholesterol 258.6, Sodium 678.1, Carbohydrate 30.5, Fiber 0.9, Sugar 19.9, Protein 50.5
JAR RETAURANT - POT ROAST USING BONELESS SHORT RIBS
Chef Suzanne Tracht, whose restaurant Jar has received myriad honors since opening in 2001, has become nationally known for her pot roast.The beef is an unusual cut: a denuded short rib, which is a big piece of short rib with the bones and exterior fat removed. It can be ordered from a butcher; alternatively, Costco sells boneless short ribs sliced into portions. Serving options: Serve with Caramelized Onions, Roasted carrots, Horseradish Cream. Ingredients & recipes noted below. From the WSJ http://online.wsj.com/article/SB123819733281561707.html?mod=slideshow_overlay_mod#articleTabs%3Darticle Allow more time if you are using some of her serving suggestions. These can be done while the meat is cooking. Enjoy.
Provided by Chicagoland Chef du
Categories Meat
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 33
Steps:
- Set rack to the lower third of the oven. Preheat oven to 375 degrees.
- Dry beef with paper towels, season with salt and pepper.
- Set a Dutch oven on high heat until it is very hot; add oil and heat until just smoking. Sear beef until it is a deep, rich brown, about 3 to 5 minutes a side.
- Remove beef from pot; discard all but a teaspoon of fat.
- Add sherry to pot and reduce by half, about 4 minutes, while scraping up flavorful brown bits with a wooden spoon.
- Put all vegetables into pot and cook until slightly soft, about 5 minutes. Add bay leaf and beef, with any accumulated juices, then pour on chicken stock until the beef is three-quarters covered.
- Cover pot with tin foil or a tight-fitting lid and place in oven.
- Check after 15 minutes to make sure liquid is simmering lightly; adjust heat as needed.
- Continue cooking for a total of three hours. Allow the meat to cool in the liquid. When cool, degrease, either by using a degreasing pitcher or by chilling in the refrigerator and removing most of the hardened fat from the surface of the liquid.
- To serve, place a colander over a large bowl. Remove meat from liquid. Strain the liquid, pressing down on vegetables to remove all the juice. Discard vegetables.
- Return the meat to the liquid and reheat. Cut meat into portions and place each in a pasta dish; spoon a generous portion of the braising liquid around the beef. Top with a spoonful of caramelized onions and a roasted carrot. Sprinkle with parsley.
- Serving options: Serve with Caramelized Onions, Roasted carrots, Horseradish Cream. Recipes noted below.
- Caramelized Onions (Yield: 8 servings - Active Time: 12 minutes).
- Heat a fry pan until very hot; add oil, then the onions. Sprinkle with salt and pepper, and, using tongs, toss occasionally. Cook for about 10 minutes until onions are golden brown and very soft. If onions begin to burn, add 2 to 3 tablespoons of water, reduce heat and continue cooking.
- Roasted Carrots (Yield: 8 servings - Active Time: 2 minutes - Cooking Time: 10 minutes).
- Preheat oven to 425 degrees. Heat a fry pan until very hot; add oil, then the carrots. Add thyme, salt and pepper. Agitate the pan to allow the carrots to brown slightly on all sides, about 2 minutes. Move pan to oven and roast for about 20 minutes, until carrots are tender.
- Creamy Horseradish Sauce (Yield: 8 servings - Active Time: 5 minutes).
- In a large bowl, whisk together all ingredients. Taste; add more fresh and prepared horseradish, lemon and Tabasco to taste. Refrigerate.
EASY BBQ SHORT RIBS
Provided by Sunny Anderson
Time 3h10m
Yield 6 servings
Number Of Ingredients 10
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.
INSTANT POT SPICY KOREAN SHORT RIBS
You can use bone-in or boneless short ribs for this recipe. As your butcher for the boneless version, they are a little harder to find but totally worth it!
Provided by DanaAngeloWhite
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine chili paste, molasses, soy sauce, ground ginger and garlic.
- Season short ribs with salt and transfer them to the inner pot. Add sauce and toss to coat.
- Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 40 minutes. When the cook time is done, allow the pressure to naturally release for 10 minutes and then release the remaining pressure.
- Open the lid and remove pieces of meat using a slotted spoon. Serve garnished with fresh cilantro.
- Serves: 6; Calories: 245; Total Fat: 10 grams; Saturated Fat: 4 grams; Total Carbohydrate: 8 grams; Sugars: 5 grams; Protein: 30 grams; Sodium: 346 milligrams; Cholesterol: 106 milligrams; Fiber: 0 gram.
Nutrition Facts : Calories 579.2, Fat 52, SaturatedFat 22.6, Cholesterol 109.1, Sodium 326.2, Carbohydrate 5.6, Fiber 0.1, Sugar 3.8, Protein 20.8
BRAISED BONELESS SHORT RIBS
From Cook's Illustrated magazine, Feb 09. Use a bold red wine like a Cabernet Sauvignon or Cotes du Rhone. Serve with egg noodles, mashed potatoes or roasted potatoes.
Provided by DrGaellon
Categories Stew
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Place oven rack in upper-middle position and preheat to 300°F Pat beef dry with paper towels. Stir together salt and pepper and sprinkle over beef. Heat 1 tbsp oil in Dutch oven until smoking. Add half of beef and cook without moving, 4-6 minutes, until well browned. Turn beef over and cook second side until well browned, another 4-6 minutes. If fat begins to smoke, reduce heat. Transfer beef to medium bowl. Repeat with remaining oil and beef.
- Reduce heat to medium, add onion, and cook, stirring often, until softened and barely browned, 12-15 minutes. (If onions darken too quickly, add 1-2 tbsp water to pan.).
- Add tomato paste and stir constantly until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook unitl fragrant, 30-60 seconds. Turn heat up to medium-high, add wine, and simmer, scraping up fond from sides and bottom. Simmer until reduced by half, 8-10 minutes. Add beef broth, carrots, thyme, and bay leaf. Add beef and any juices in the bowl. Cover and bring to a simmer. Transfer to oven and cook 2 to 2½ hours, turning meat twice with tongs during cooking. When done, a fork will slip easily in and out of meat.
- Place water in a small bowl and sprinkle with gelatin. Let stand 5 minutes. Using tongs, transfer meat and carrots to serving platter; tent with foil. Strain cooking liquid through a fine strainer into a fat separator. Press on solids to extract as much liquid as possible, then discard solids. Allow to settle, then strain off fat. Return liquid to Dutch oven and reduce to 1 cup over medium heat, 5-10 minutes. Remove from heat and stir in bloomed gelatin; season with salt and pepper to taste. Pour sauce over meat and serve.
Nutrition Facts : Calories 905.1, Fat 75.6, SaturatedFat 31.8, Cholesterol 150.8, Sodium 692.1, Carbohydrate 13.8, Fiber 2.6, Sugar 5.7, Protein 30.6
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