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.
HEARTY SHORT RIBS
"The whole family will love these ribs!" The meat is so tender, it will simply fall off the bone, and the gravy is perfect with either mashed potatoes or rice. -Helena Ivy of St. Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place onion in a 5-qt. slow cooker; top with ribs. Combine the mushrooms, soup, 1/2 cup water, gravy mix, garlic and thyme; pour over ribs. Cover and cook on low for 6 to 6-1/2 hours or until meat is tender. , Remove meat to serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. , Combine cornstarch and cold water until smooth. Gradually stir into pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with meat and mashed potatoes.
Nutrition Facts : Calories 317 calories, Fat 18g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 769mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.
GARLIC BRAISED SHORT RIBS WITH RED WINE
If you weren't already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that's your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.
Provided by Alison Roman
Categories meat, soups and stews, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
- Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
- Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
- Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
- Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.
THROW-TOGETHER SHORT RIBS
'This recipe takes no time to prepare and results in the most delicious, fall-off-the-bone short ribs,' writes Lamya Asiff of Delburne, Alberta. 'The longer you cook them, the better they get!' TIP: 'Serve them on a bed of rice,' Lamya suggests.
Provided by Allrecipes Member
Time 4h25m
Yield 4
Number Of Ingredients 13
Steps:
- In a 3-qt. slow cooker, combine the first eight ingredients. Add the ribs, tomato and onion. Cover and cook on low for 4-5 hours or until meat is tender.
- In a small bowl, combine cornstarch and cold water until smooth; gradually stir into cooking juices. Cover and cook for 10-15 minutes or until thickened.
Nutrition Facts : Calories 958.9 calories, Carbohydrate 18.6 g, Cholesterol 172.4 mg, Fat 82.6 g, Fiber 1.4 g, Protein 34.1 g, SaturatedFat 35.8 g, Sodium 873 mg, Sugar 13.5 g
THROW-TOGETHER SHORT RIBS
'This recipe takes no time to prepare and results in the most delicious, fall-off-the-bone short ribs,' writes Lamya Asiff of Delburne, Alberta. 'The longer you cook them, the better they get!' TIP: 'Serve them on a bed of rice,' Lamya suggests.
Provided by Allrecipes Member
Time 4h25m
Yield 4
Number Of Ingredients 13
Steps:
- In a 3-qt. slow cooker, combine the first eight ingredients. Add the ribs, tomato and onion. Cover and cook on low for 4-5 hours or until meat is tender.
- In a small bowl, combine cornstarch and cold water until smooth; gradually stir into cooking juices. Cover and cook for 10-15 minutes or until thickened.
Nutrition Facts : Calories 958.9 calories, Carbohydrate 18.6 g, Cholesterol 172.4 mg, Fat 82.6 g, Fiber 1.4 g, Protein 34.1 g, SaturatedFat 35.8 g, Sodium 873 mg, Sugar 13.5 g
THROW TOGETHER SHORT RIBS
I got this recipe from Quick Cooking magazine. DH loves it, and it is SO simple to put together from stuff I always have in the pantry.
Provided by Kellymike
Categories Meat
Time 4h10m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- If you have time, brown the ribs in a little oil. If not, just throw them in the crockpot.
- Put all the rest of the ingredients except the cornstarch and 1 Tbsp cold water in the crockpot too.
- Mix just to combine and coat the ribs.
- Cover and cook on low for 4-5 hours or until meat is tender.
- I have left it for as long as 8 hours and they came out fine. If you leave them in for a long time, just check to see if it needs any water now and then.
- Before serving, combine the cornstarch and cold water until smooth.
- Gradually stir into cooking juices to make gravy.
- Cover and cook 10-15 more minutes until thickened.
Nutrition Facts : Calories 1078.2, Fat 89.8, SaturatedFat 36.2, Cholesterol 172.4, Sodium 2380.4, Carbohydrate 27.9, Fiber 7.4, Sugar 15.1, Protein 41.9
More about "throw together short ribs recipe 465"
WHITE WINE BRAISED SHORT RIBS WITH BUTTERED MUSHROOM …
From halfbakedharvest.com
4.2/5 (391)Total Time 6 hrs 30 minsServings 6Calories 1108 per serving
- 1. Season the short ribs with salt and pepper. Heat a large oven safe skillet over high heat, sear the ribs on both sides. Remove the ribs and transfer to the slow cooker. 2. To the slow cooker, add the onions, garlic, 1 1/2 cups wine, broth, thyme, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and cook on low for 6-8 hours or high for 5-6 hours. Remove the garlic, thyme, and bay leaves. 3. Before serving, make the sauce. Melt the butter in a skillet set over medium high heat. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes. Add the sage and 1 tablespoon thyme, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Remove the mushrooms from the skillet to a plate.4. Add the remaining 1/2 cup wine and scrape up any browned bits off the pan. Simmer 3-5 minutes or until the wine has reduced by about 1/3. Slowly pour in the cream and mustard. Bring the sauce to a boil. Reduce the heat to low and simmer 5 m
- 1. Season the short ribs with salt and pepper. Heat a large skillet over high heat, sear the ribs on both sides. Remove the ribs and transfer to the instant pot.2. To the instant pot, add the onions, garlic, 1 1/2 cups wine, broth, thyme, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and cook on high pressure for 40 minutes.3. Once done cooking, use the natural or quick release function. Finish as directed above from step 3 on.
- 1. Preheat the oven to 325 degrees F.2. Season the short ribs with salt and pepper. Heat a large oven safe pot over high heat, sear the ribs on both sides. Remove the ribs to a plate. Add the onions and cook 5 minutes or until the onions begin to caramelize. Add back the short ribs. Add the garlic, 1 1/2 cups wine, broth, thyme, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the short ribs are tender and falling off the bone.3. Finish as directed above from step 3 on.
BEST GRILLED BEEF SHORT RIBS RECIPE - SUNDAY SUPPER …
From sundaysuppermovement.com
4.7/5 (60)Calories 292 per servingCategory Main Course
- In a bowl, mix your seasoning ingredients. You can use either 4 Tbsp. of my Dry Rub Recipe (linked in ingredients) or 2 Tbsp. salt and 2 Tbsp. pepper.
- Sprinkle the seasoning mixture on to your short ribs of beef.Pat down to ensure the seasonings stay on while grilling and to encourage the beef to soak up all of that delicious flavor.
BRAISED SHORT RIBS RECIPE - HOW TO MAKE BEEF SHORT …
From thepioneerwoman.com
SHORT RIB BORSCHT | KITCHN
From thekitchn.com
SLOW COOKER RED WINE BRAISED SHORT RIB PASTA.
From halfbakedharvest.com
SLOW COOKER RIBS {THE MOST TENDER RIBS!} - COOKING …
From cookingclassy.com
SLOW COOKER BEEF SHORT RIBS : A SMALL BATCH RECIPE FOR TWO.
From aflavorjournal.com
EASY SMOKY PRESSURE COOKER RIBS - TWOSLEEVERS
From twosleevers.com
HOW TO BRAISE BEEF SHORT RIBS (STEP-BY-STEP RECIPE) | KITCHN
From thekitchn.com
SLOW COOKER SHORT RIBS (PERFECTLY TENDER) - FIFTEEN SPATULAS
From fifteenspatulas.com
HOW TO GRILL SHORT RIBS IN 10 MINUTES | BON APPéTIT
From bonappetit.com
THROW TOGETHER SHORT RIBS - BIGOVEN.COM
From bigoven.com
THROW TOGETHER SHORT RIBS - BIGOVEN.COM
From bigoven.com
THE ABSOLUTE BEST SLOW BAKED OVEN ROASTED BEEF SHORT RIBS
From thekitchenwhisperer.net
HOW TO MAKE SHORT RIBS IN THE OVEN - SOUTHERN LIVING
From southernliving.com
You'll also love