RUSTIC BEEF SHORT RIBS WITH MUSTARD SAUCE RECIPE - (4.4/5)
Provided by HeatherS
Number Of Ingredients 13
Steps:
- To make mustard sauce, stir together sour cream, mustard, and chives in serving bowl. Cover and refrigerate until ready to serve. Mix together flour, salt, and pepper on sheet of wax paper. Coat beef with seasoned flour, shaking off excess. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add beef, in batches, and cook until browned on all sides, about 8 minutes per batch, transferring beef to 5- or 6-quart slow cooker as it is browned. Add remaining ingredients to slow cooker. Cover and cook until meat and vegetables are tender, 4-5 hours on high or 8-10 hours on low. Serve with mustard sauce. PER SERVING (1 1/3 cups stew and 1 1/2 tablespoons mustard sauce): 325 Cal, 13 g Total Fat, 5 g Sat Fat, 0 g Trans Fat, 67 mg Choi, 441 mg Sod, 25 g Garb, 4 g Sugar, 3 g Fib, 26 g Prot, 54 mg Calc.
MUSTARD GLAZED BEEF SHORT RIBS
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Season the short ribs with salt and pepper and brown well in the oil and butter combined in a large saute pan. Remove the ribs and place into a casserole or roasting pan.
- Add the onion, carrot and celery to the saute pan and begin to caramelize the vegetables.
- Continue to cook the vegetable mixture before adding the jalapeno, garlic, tomato, cumin, beer and stock in quick succession. Bring this mixture to a rapid boil before pouring over the ribs in the casserole. The liquid should not rise more than 2/3 up the side of the ribs and the ribs should not be entirely submerged.
- Place the casserole into the oven, add the bouquet and braise the ribs until fork tender, about 1 1/2 hours.
- Remove the casserole from the oven, allow to rest for several minutes before placing the ribs on a sheet pan. Degrease the braising liquid, strain the vegetables out and discard and reserve the remaining juices for serving.
- Combine the mustard and honey in a bowl and liberally brush over the ribs. Place the ribs back into the oven and roast another 10 minutes until the glaze is caramelized dark and delicious.
- Serve with the cooking/braising liquid in a sauce boat.
BRAISED SHORT RIBS WITH DIJON MUSTARD
Categories Wine Beef Mustard Braise Dinner Meat Beef Rib Red Wine Fall Winter Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Boil wine in a 2-quart heavy saucepan until reduced to about 1 cup.
- While wine is reducing, pat ribs dry and cut crosswise into 1-rib pieces (each about 2 1/2 inches long). Season well with salt and pepper.
- Heat a dry 5-quart heavy pot over moderately high heat until hot, then brown ribs well in 3 batches on all sides, about 8 minutes for each batch. Transfer browned ribs with tongs to a bowl.
- Reduce heat to moderate and brown shallots well in fat remaining in pot, stirring. Transfer with a slotted spoon to another bowl.
- Stir wine and mustard into juices in pot. Add ribs and simmer, covered, 1 3/4 hours.
- Gently stir in shallots and tomatoes and continue to simmer, covered, without stirring, until meat is very tender, about 40 minutes.
- Carefully transfer ribs, shallots, and tomatoes to a platter and skim off any fat from cooking liquid. Season sauce with salt, pepper, and mustard to taste and pour over ribs.
REALLY GREAT BEEF SHORT RIBS
Rub the ribs with dry seasonings to coat well and leave in the fridge for at least a minimum of 8 hours, 24 hours is even better --- If you want to save time, you can just omit browning the ribs, and add in the onions and garlic right into the sauce, I prefer to brown first --- this is very good!
Provided by Kittencalrecipezazz
Categories Meat
Time 11h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a small bowl combine paprika, chili powder, brown sugar, cumin, dry mustard and salt.
- Rub into ribs all over to coat well (I would use plastic gloves for this).
- Cover and marinate in the fridge for a minimum of 8 hours or overnight.
- Heat oil in large Dutch oven or roasting pan.
- Brown ribs well on all sides (this will probably take approximately 15-20 minutes).
- Remove from pan; set aside in a bowl.
- Discard all but a couple of tablespoons of fat from pot.
- Add onions and garlic to pan.
- Cook for 5 minutes or until translucent.
- Add in 2-3 cups barbecue sauce, beer or wine, soy sauce, brown sugar, Worcestershire sauce, vinegar, Dijon mustard and chipotles (if using) mix to combine and bring to a boil.
- Place the browned ribs in sauce.
- Cover ribs tightly with heavy-duty foil (make a couple of holes in the foil to allow steam to escape) if your roaster has a lid, then just cover with the lid.
- Bake ribs in a 325°F oven for about 2-1/2- 3 hours or until very tender.
HONEY MUSTARD RIBS RECIPE BY TASTY
Here's what you need: baby back ribs, French's honey mustard, butter, honey, French's honey mustard, cayenne, McCormick ® Paprika, garlic powder, salt
Provided by Griffin Bohen-Meissner
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat grill for medium-low heat. The thermometer should reach about 300ºF (150°C)
- Place ribs on a foil-covered sheet tray. Rub both sides of the ribs with olive oil and salt.
- Brush French's Honey Mustard on both sides, covering all areas. Fold foil over ribs to form an enclosed packet. Use a knife to poke a few venting slits in each foil pack.
- Place foil-wrapped rack on grill, close lid, and cook for 1-2 hours, until ribs are tender but not falling apart.
- Glaze: Melt butter in a small saucepan over low heat. Add in the rest of the ingredients and whisk well. Let glaze simmer for 2-3 minutes. Remove from heat.
- Unwrap the foil and spread the glaze all over the ribs.
- Oil the grill and turn the heat up to high. Grill ribs on both sides until ribs become caramelized, 10-15 minutes.
- Remove from grill, then let cool for 10 minutes before slicing and serving.
- Enjoy!
Nutrition Facts : Calories 586 calories, Carbohydrate 28 grams, Fat 43 grams, Fiber 0 grams, Protein 19 grams, Sugar 25 grams
MUSTARD SHORT RIBS
My friend made this for me one night, and Oh My Goodness!! Melt in your mouth! Cooking time does not include marinade time. I just made this for my family the other day, and we all thought we'd died and gone to heaven. Even plain yellow mustard will do the trick. Don't let the Stats fool you, they are no worse than other ribs.
Provided by GinaS
Categories Meat
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix mustard, lemon juice, sugar, garlic, onions, salt and pepper.
- Coat meat and marinate in ziplock bag for 24 hours.
- Wipe marinade off meat and brown meat in shortening.
- Transfer to baking dish, pour marinade over meat and bake at 350 for 2 hours.
CAROLINA STYLE RIBS
Mustard based sauces are definitively South Carolina. This one will definitely satisfy your needs. This is for the big fatty ribs, not the baby backs. Do not trim the fat from the ribs. This method renders out fat and keeps ribs moist. If you do not have a smoker available, this can also be done in the oven.
Provided by Steve Watson
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 4h30m
Yield 10
Number Of Ingredients 15
Steps:
- In a medium bowl, whisk together the brown sugar, lemon juice, white vinegar, cider vinegar, Worcestershire sauce, molasses and mustard. Season with granulated garlic, salt, pepper, red pepper flakes, white pepper and cayenne pepper, and mix well. Set aside.
- Preheat an outdoor grill or smoker to 225 to 250 degrees F (110 to 120 degrees C).
- Rub ribs liberally with barbeque seasoning, then place them in the smoker or grill, and cover. Cook for 4 hours, or until very tender. The meat will easily separate from the bone. Baste ribs with mustard sauce liberally during the final 30 minutes. Heat remaining sauce to a boil, and serve on the side.
Nutrition Facts : Calories 750 calories, Carbohydrate 24 g, Cholesterol 192.4 mg, Fat 50.5 g, Fiber 2.2 g, Protein 48.8 g, SaturatedFat 17.8 g, Sodium 3406.2 mg, Sugar 16.1 g
More about "rustic beef short ribs with mustard sauce recipes"
RUSTIC BEEF SHORT RIBS WITH MUSTARD SAUCE | A ZESTY BITE
From azestybite.com
Estimated Reading Time 1 min
MUSTARD CAROLINA BBQ SAUCE INSTANT POT BEEF SHORT RIBS
From ohsweetbasil.com
BEEF RIBS IN BBQ SAUCE - SLOW COOKED SHORT RIBS!
From recipetineats.com
MUSTARD BEEF SHORT RIBS RECIPE | TRAEGER GRILLS
From traeger.com
RUSTIC SHORT RIBS WITH MUSTARD SAUCE - CDKITCHEN
From cdkitchen.com
BRAISED BEEF SHORT RIBS IN RED WINE SAUCE | RECIPETIN …
From recipetineats.com
RUSTIC SHORT RIBS WITH MUSTARD SAUCE - REDBOOK
From redbookmag.com
Estimated Reading Time 1 min
- Arrange ribs on broiler-pan rack; broil 4 inches from heat source 10 minutes, turning several times, until well browned.
- In a 5-quart or larger slow cooker, combine 1 cup of the broth, 3 tablespoons of the mustard, vinegar, garlic, and half the salt and pepper.
- Cover and cook on high 4 hours or low 8 hours, or until beef is fork-tender and falling off bones.
BARBAQUE BEEF SHORT RIBS - RECIPES - COOKS.COM
From cooks.com
MOUTHWATERING SHORT RIBS CONTADINA RECIPE TO TRY TODAY
From thebirdbbq.com
BEEF SHORT RIB RECIPES
From allrecipes.com
WHITE WINE BRAISED SHORT RIBS WITH BUTTERED MUSHROOM CREAM …
From halfbakedharvest.com
16 RECIPES FOR SUPER TENDER BEEF SHORT RIBS | TASTE OF HOME
From tasteofhome.com
STICKY HONEY MUSTARD BBQ BEEF RIBS RECIPE | SIDECHEF
From sidechef.com
BEEF SHORT RIBS AND SOUR CREAM RECIPES - SUPERCOOK.COM
From supercook.com
THIN CUT SHORT RIBS WITH PECANS | COCINA CALIFORNIA
From cocinacalifornia.com
SLOW-COOKED MUSTARD SHORT RIBS - FRAMED COOKS
From framedcooks.com
STEAK DIANE WITH MUSHROOM SAUCE | THE RUSTIC FOODIE®
From therusticfoodie.com
BRAISED SHORT RIBS WITH WHOLE GRAIN MUSTARD RECIPE
From foodandwine.com
DOMINO'S LOADED TATER TOTS RECIPE | PHILLY CHEESE STEAK
From topsecretrecipes.com
You'll also love