SHORT RIBS OF BEEF
Steps:
- Preheat oven to 325 degrees F. In a large ovenproof saute pan or roasting pan, heat the olive oil over medium-high heat.
- Sprinkle the short ribs on all sides with the salt, pepper, garlic salt and seasoned salt. Pat the seasonings into the meat. Dredge the short ribs in the flour and pat off any excess flour.
- Place the short ribs in the pan and sear until browned on both sides, 2 to 3 minutes. Add the garlic, carrots, celery and onions and saute for 3 minutes. Add the wine and simmer for 5 minutes. Stir in the chicken stock, veal stock, water, undrained tomatoes and Worcestershire sauce. Bring to a simmer. Cover and place in the oven. Roast for 2 hours. Then add the potatoes, cover and roast for an additional 30 minutes.
- Be sure to occasionally check the liquid in the pan to make sure there is enough to keep the meat moist and simmering. Add more stock if necessary.
- Serve over Three Cheese Polenta.
- In a large saucepan combine water, polenta and 1/2 teaspoon salt. Stir over high heat until mixture boils; reduce heat to medium-low. Simmer polenta for 25 to 30 minutes or until smooth, whisking occasionally to ensure a smooth consistency. Remove from heat and stir in the cheeses and butter. Add salt and pepper to taste. Set aside and keep warm.
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.
KITTENCAL'S BEEF BRISKET (OR BEEF SHORT RIBS)
Plan ahead the brisket or ribs will need to marinate in the spice rub for 24 hours or more --- this recipe is for a 5-7 pound beef brisket, if you are making a larger one then double all ingredients --- servings and cooking time are only estimated depending on the size of your brisket --- I use my recipe#232433 for this, you may use you own favorite sauce.
Provided by Kittencalrecipezazz
Categories Meat
Time P1DT3h
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- A day ahead: Grease a large roaster or a roasting pan (I use my large lasagna pan for this).
- Sprinkle the chopped onions in the bottom of the pan.
- In a small bowl or cup mix together all rub ingredients.
- Rinse brisket under cold water, then dry with a paper towel.
- Rub the brisket lightly with vegetable or Canola oil.
- Rub the minced garlic and rub spices over both sides of the brisket, then place into the roaster pan/dish (fat-side down).
- Pour the barbecue sauce over the top of the brisket, do not rub into the meat, as it will disturb the rub spices, just leave the sauce sitting on top of the brisket, some will drizzle over the sides, not to worry!.
- Cover tightly with foil and place in the fridge.
- The following morning turn the brisket over to fat side up.
- Add in the 1 cup water and mix with the sauce in the pan (just mix together the best you can, it does not have to be completely mixed with the BBQ sauce, it will all cook together).
- With clean hands, rub the sauce all over the top of the brisket.
- Cover very tighty (if using foil make a couple of slits in the top of the foil to let steam escape) return to the fridge until ready to cook (for at least another 2 hours.
- Set oven to 325 degrees.
- Remove from the roaster from fridge (preperably 1 hour before cooking and leave on the counter).
- Cook for a about 4-5 hours or more depending on the size of your brisket, or until the brisket is tender (check for doneness after about 3 hours cooking, by inserting a fork into the brisket the meat will be done if the fork goes in very easily).
- Remove and let the brisket sit for 15 minutes before sliceing, then slice against the grain.
- Spoon any fat that has accumulated on top of the sauce, and serve the sauce on the side.
- Delicious!
Nutrition Facts : Calories 624.8, Fat 18, SaturatedFat 6, Cholesterol 140.6, Sodium 2217.9, Carbohydrate 64.7, Fiber 2.8, Sugar 44.7, Protein 48.2
KITTENCAL'S OVEN-ROASTED BEEF SHORT RIBS
This recipe will produce the most tender tasty short ribs,. I use rendered bacon fat for this that I store in my freezer for extra flavor in place of the oil, you may increase the beef broth and wine for more sauce if desired and add in some crushed red pepper flakes for some heat, I most always increase the broth and wine and serve this with hot cooked pasta, the sauce is delicious and don't forget to pass the Parmesan cheese at the table ---and if you find you have lots of sauce left over just freeze it and use it the next time you make this recipe again :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees F.
- Heat bacon fat (or oil if using, can use both) in a large Dutch oven over medium-high heat.
- In a shallow dish mix together flour, seasoning salt, black pepper and garlic powder.
- Dredge the short ribs in the flour mixture to coat, shaking off any excess flour on ribs.
- Brown the ribs in the Dutch oven working in batches until lightly browned on all sides; remove to a plate.
- Pour off all but about 2-3 tablespooons fat, and add in the onions, chopped garlic and thyme; saute until lightly browned.
- Add in broth and red wine; bring to a boil, stirring.
- Return the ribs to the Dutch oven (if possible in a single layer).
- Add in the fresh small button mushrooms (if using, no need to saute the mushrooms first).
- Cover with a lid and simmer for about 2 hours, or until the ribs are desired tenderness.
- Season with salt and pepper to taste.
- **NOTE** this is only optional: remove the ribs to a platter to keep warm and drain the cooking liquid through a sieve, then transfer the liquid to a saucepan to simmer and reduce slightly and thicken, scimming any fat that has accumulated on top, or you can just serve the sauce just as is from the Dutch oven.
- Pour the sauce over the ribs.
Nutrition Facts : Calories 2518.5, Fat 206.4, SaturatedFat 89.6, Cholesterol 430.9, Sodium 731.5, Carbohydrate 56.8, Fiber 3.1, Sugar 2.9, Protein 90.6
KITTENCAL'S DRY RUB FOR PORK RIBS, ROASTS OR CHOPS
If you like more heat then increase the cayenne to suit taste and If you are using this rub for pork shoulder or Boston butt I would recommend to use coarse ground black pepper and for ribs use the fine ground black pepper, make certain to rub the tarragon, rosemary and thyme herbs between fingers to release the flavor.
Provided by Kittencalrecipezazz
Categories Spicy
Time 2m
Yield 1 3/4 cups (approx)
Number Of Ingredients 14
Steps:
- Mix all ingredients together and store in an airtight glass jar in the fridge.
Nutrition Facts : Calories 415.6, Fat 8, SaturatedFat 1.4, Sodium 20423, Carbohydrate 91, Fiber 19.9, Sugar 50.1, Protein 11.3
KITTENCAL'S ROTISSERIE PRIME RIB ROAST
As with any cut of beef it is important to allow the meat to come down to room temperature this will relax the meat fibers to create a more juicy tender roast, you should figure on about 1 hour per bone sitting time, so plan well ahead don't even think about cooking the roast or any beef roast or steak from a cold stage! --- since salt tends to draw out the moisture from the meat I would not recommend using any salt while cooking you may always add some after cooking --- for the very best results you will need an instant-read meat thermometer for this -- you may adjust the seasoning amounts if desired and you may completely omit the fresh garlic cloves and just season with garlic powder ----- NOTE for more tips on the perfect prime rib see my recipe#82023
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 20m
Yield 1 rib roast
Number Of Ingredients 5
Steps:
- Cut small slits all over the roast then insert a half a clove of garlic into each slit.
- Rub olive oil all over the roast.
- In a small bowl combine the garlic powder with the Montreal Steak seasoning, then rub all over the roast using clean hands (at this point you may cover with plastic wrap and refrigerate overnight if desired).
- Place onto a plate and allow the meat to come down to almost room temperature.
- Since the roast tends to shrink and will fall apart easily make certain to tie up the roast securely using cotton butcher's twine.
- Starting at the meaty end of the roast load onto the rod and clamp down to secure (keeping the roast evenly distrubuted on the rod).
- Set grill to medium heat.
- Prepare a gas or charcoal grill for spit-roasting over indirect heat (or according to instructions for your grill).
- Pour about 1-inch water or wine into a drip pan then set under the center of the spit.
- Attach the spit to the rotisserie mechanism, then cover the grill.
- Roast until an instant-read meat thermometer inserted about 3-inches deep into the center of the roast away and not touching the bone reads reaches about 130 to 135 degrees F. for medium rare (be aware that the internal temperature will rise at least 5 degrees (to about 135-140 or more) after removing from the grill, for the best results start checking the temperature after about 1-1/4 hours and once it reads 110 degrees F or so, keep checking it often for the perfect doneness).
- Carefully remove the meat from the rod.
- Place on a carving board and cover with foil (DO NOT POKE OR SLICE or you will loose a lot of juice from the roast!).
- Allow to rest for at least 20 minutes or more before slicing.
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