LUSCIOUS OVEN-BRAISED SHORT RIBS
Short ribs get a lot of their flavor from their fat; as the meat cooks, the fat melts away and infuses the sauce, making it rich, smooth, and absolutely delicious.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 12
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.
OVEN-BRAISED BEEF SHORT RIBS
Fall-off-the-bone tender, these short ribs get intense flavor from vegetables and fragrant herbs.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h50m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add short ribs; cook 6 to 8 minutes or until browned on all sides.
- In ungreased 13x9-inch (3-quart) glass baking dish, combine tomatoes, broth, wine, flour, chili sauce, thyme, marjoram, salt and garlic-pepper blend; mix well. Add browned ribs, carrots and onion; stir gently to mix. (Baking dish will be full.) Cover with foil.
- Bake covered at 325°F. for 2 hours.
- Uncover baking dish, bake an additional 20 to 30 minutes or until ribs are tender and liquid is slightly thickened.
Nutrition Facts : Calories 285, Carbohydrate 16 g, Cholesterol 60 mg, Fat 1/2, Fiber 2 g, Protein 22 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 8 g
BRAISED SHORT RIBS
Steps:
- Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
- Preheat the oven to 375 degrees F.
- While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
- Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.
OVEN BRAISED SHORT RIBS
I love recipes that let the oven do the slow cooking for me especially in the cooler weather. Gives a little extra heat to the house and the smell of the braising food will make you crazy all day.
Provided by Marsha Gardner
Categories Ribs
Time 3h
Number Of Ingredients 12
Steps:
- 1. Season each short rib generously with salt. In a Dutch oven heat oil.enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary. Preheat the oven to 375 degrees.
- 2. While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables.
- 3. Season the vegetables generously with salt and brown until they are very dark and a fond has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the pan fond and let it reform. Scrape the fond again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half. Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat.
- 4. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce.
- 5. When done the meat should be very tender but not falling apart. Serve with the braising liquid. My favorite accompaniment is creamy polenta and green vegetable.
LUSCIOUS OVEN-BRAISED SHORT RIBS
From Lucinda Scala Quinn's Mad Hungry. Add the potatoes in the last forty-five minutes, or omit them and serve the ribs with noodles, rice or polenta if you prefer. The meat in its sauce turns out luscious
Provided by Brookelynne26
Categories Meat
Time 3h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients except the meat and potatoes in a 9 x 15-in. 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 too 400ºF. Braise the short ribs for 2 ½ to 3 hours, reducing the heat to 350ºF 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.
Nutrition Facts : Calories 993.8, Fat 81.7, SaturatedFat 33.8, Cholesterol 193.2, Sodium 1498.7, Carbohydrate 10.3, Fiber 1.2, Sugar 4.7, Protein 44.9
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