Angelinas Spare Rib Stew Recipes

HEARTY SHORT RIB STEW

Hearty Short Rib Stew image

Provided by Ree Drummond : Food Network

Time 2h55m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
2 tablespoons salted butter
2 pounds boneless short ribs, cut into 1 1/2-inch pieces
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
2 medium onions, diced
3 carrots, cut into 1-inch pieces
2 tablespoons tomato paste
Two 12-ounce bottles dark beer
2 cups beef stock
3 to 4 dashes Worcestershire sauce
2 sprigs fresh rosemary
2 bay leaves
1/4 cup chopped fresh parsley
12 ounces egg noodles
2 tablespoons salted butter
2 tablespoons chopped fresh parsley

Steps:

For the stew: Heat the oil and butter in a Dutch oven over a medium-high heat. Sprinkle the short ribs with salt and pepper, then brown in batches on all sides in the pan, about 3 minutes. Remove and set aside.
Add the garlic, onions and carrots to the pan and toss in the drippings. Stir in the tomato paste and allow to cook until it has combined with the vegetables, for 1 minute. Deglaze the pan with the beer and beef stock. Add the Worcestershire sauce, rosemary, bay leaves and the browned short ribs. Cover and cook over a low heat until very tender, 2 to 2 1/2 hours. Stir in the parsley. Remove the rosemary and bay leaves before serving.
For the buttered egg noodles: Cook the egg noodles according to the package instructions. Drain and toss with the butter and parsley. Serve the stew over the buttered noodles.

ANGELINA'S SPARE RIB STEW

Angelina's Spare Rib Stew image

I have a wonderful elderly neighbor who loves to share her recipes with me. This is one that my son and I fight over. Its a great crock pot recipe, quick and easy to throw together.

Provided by Linda Kauppinen

Categories Pork

Time 8h10m

Number Of Ingredients 12

Ingredients

1 pkg country style spare ribs
1 can(s) 29 ounce hunts tomato sauce
6 - 8 fresh carrots cut in half
1 bay leaf
1 medium onion - diced
3 clove garlic - minced or 1 large clove from elephant garlic
1/4 lb fresh green beans - more or less
4 medium potatoes - quartered
1 pinch sugar to reduce acid in tomato sauce
1 pinch ground black pepper
2 sprig(s) fresh parsley - minced
3 sprig(s) cilantro - leaves only no stems - minced

Steps:

1. Get out your crockpot! Add your tomato sauce, bay leaf, onion, carrots, spare ribs, pepper, parsley, garlic and pinch of sugar. Set to high until it bubbles then turn to low. Let it cook on low for 6 - 7 hours.
2. After 6 hours, wash your green beans and snap off the end tips. Add the green beans and the potatoes to your stew. Cover and continue cooking on low for another 1 - 2 hours or until potatoes are tender.
3. Once potatoes are tender, your meal is done and you're ready to eat! Enjoy!

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