Beefshortribswithredchilisauce Recipes

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CROCKPOT BEEF SHORT RIBS WITH RICH GRAVY



Crockpot Beef Short Ribs With Rich Gravy image

Found this on line submitted by kitchen sanctuary. com and when we made it had to agree with what she said: Fall-apart beef served with a rich and meaty red wine gravy. I used boneless beef ribs as that's what was available. We usually stay away from beef ribs as they can be tough, but these were fall apart tender.

Provided by Bonnie G 2

Categories     Meat

Time 8h20m

Yield 4 Beef Ribs, 4 serving(s)

Number Of Ingredients 15

1 tablespoon oil
4 meaty beef short ribs
1 onion, peeled and chopped
3 garlic cloves, peeled and minced
1 cup red wine
2 3/4 cups beef stock
1 teaspoon dried thyme
1 tablespoon tomato puree
1 teaspoon sugar
2 bay leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch or 2 tablespoons cornflour
5 tablespoons cold water

Steps:

  • For Beef:.
  • Heat the oil on high in a large frying pan Place the short ribs in the pan and brown on all sides. This should take about 10 minutes. Add in the onion and cook for a further 2 minutes, whilst stirring.
  • Add in the garlic and heat through for a minute, then add in the red wine. Bring to a bubble and allow to simmer for 3 or 4 minutes, then add in the rest of the short rib ingredients. Bring to the boil, then transfer to the crockpot. Place the lid on and cook on low for 6-8 hours.
  • For Gravy:.
  • To make the gravy, ladle most of the cooking liquid out of the slow cooker and into a saucepan. Heat on a high heat. Mix the cornstarch and water, then slowly pour the mixture into the cooking liquid whilst whisking - until the gravy thickens. You may not need all of the cornstarch. You're looking for a nice gravy of a medium-thick consistency.

Nutrition Facts : Calories 131.5, Fat 3.9, SaturatedFat 0.7, Sodium 806.9, Carbohydrate 11.1, Fiber 0.8, Sugar 3.2, Protein 2.5

RED WINE BRAISED BEEF AND PASTA GRATIN



Red Wine Braised Beef and Pasta Gratin image

Provided by Bobby Flay

Categories     main-dish

Time 3h35m

Yield 4 servings

Number Of Ingredients 23

2 tablespoons olive oil
2 tablespoons unsalted butter
3 pounds meaty short ribs
Salt and freshly ground pepper
2 bottles dry red wine
8 shallots, quartered
2 carrots, peeled and cut into 2-inch pieces
2 onions, peeled and quartered
10 sprigs parsley, 2 bay leaves, 3 sprigs thyme, tied together with a string
1 star anise
1 teaspoon whole black peppercorns
8 cremini mushrooms, quartered
1 1/4 cups milk
3 cloves garlic, smashed
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons flour
3/4 cup heavy cream
Salt and freshly ground pepper
Pinch freshly grated nutmeg
3/4 pound penne pasta, cooked al dente
1 cup grated Gruyere cheese
2 tablespoon grated Parmesan cheese
2 tablespoons finely chopped chives

Steps:

  • For the Beef: Preheat oven to 300 degrees F. Heat oil and butter in a large Dutch oven over high heat. Season the ribs with salt and pepper and cook on both sides for 5 minutes, or until golden brown. Add all of the wine to the pan and use a wooden spoon to scrape up any browned bits from the bottom, add all of the remaining ingredients, except the mushrooms, and season with salt and pepper. Cover with the lid, braise on the stove top or place in the oven and let braise for 2 1/2 to 3 hours or until very tender. Remove the meat to a plate and strain the cooking liquids into a bowl. Clean out the pan and add the strained liquid into the pan. Add the mushrooms and cook over high heat until reduced by 1/3. Return the meat to the pan and cook for 5 minutes to heat through.
  • For the Pasta Gratin: Place milk and garlic in a small saucepan and bring to a boil. Remove from heat and let steep for 10 minutes, then remove the garlic. Melt butter in a small saucepan, whisk in the flour and cook for 1 to 2 minutes over low heat. Gradually whisk in the milk and cream and cook over medium-high heat until thickened, season with salt and pepper and nutmeg, remove from heat and let cool for 5 minutes. Preheat oven to 450 degrees. Place cooked pasta in a buttered medium flameproof baking dish, add the sauce and stir to combine. Sprinkle the Gruyere over the top of the pasta then sprinkle the Parmesan over the Gruyere. Bake for 10 to 15 minutes. Turn on the broiler and broil, rotating the dish, until the cheese is golden, about 3 to 4 minutes. Let stand for 5 minutes. Garnish with chives.

BEEF SHORT RIBS PASTA SAUCE



Beef Short Ribs Pasta Sauce image

A tubular type pasta is best served with this such as Rigatoni or Penne but also goes well with polenta. Enjoy!

Provided by Terese

Categories     Penne

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 -6 meaty short beef ribs
2 tablespoons olive oil
1 small onion, finely chopped
3 large garlic cloves, crushed
2 carrots, diced
2 celery ribs, diced
230 g fresh mushrooms, chopped
1 cup dry red wine
salt & pepper
1/4 teaspoon red pepper flakes
1 teaspoon italian seasoning
1 (400 g) can chopped tomatoes
1/4 cup parsley, chopped
parmesan cheese, to taste

Steps:

  • Preheat oven to 325 degrees F. In a heavy oven proof pan, heat the olive oil and brown the ribs well on all sides. Remove the ribs and drain off all but a couple of teaspoons of fat.
  • Add the onion, celery, carrot, mushrooms and garlic and cook until onion becomes translucent.
  • Add the wine and cook over hight heat until it is reduced by more than half.
  • Add the Italian seasoning, salt, pepper, red pepper flakes and tomatoes. Mix well and add the ribs back into the pan.
  • Cover and cook for 2 1/2 hours. Remove the ribs to a cutting board and cut the meat away from the bone and connective tissue. Chop the meat finely and return it to the pan. Add the fresh parsley and mix well.
  • Cook your pasta of choice until cooked. Drain and add a couple of scoops of warm sauce to the pasta and stir.
  • Serve the pasta with sauce on top and some parmesan cheese on top.

Nutrition Facts : Calories 164.9, Fat 7.3, SaturatedFat 1, Sodium 49.7, Carbohydrate 13.2, Fiber 3.2, Sugar 6.2, Protein 3

RED WINE-BRAISED SHORT RIBS WITH CARROTS



Red Wine-Braised Short Ribs With Carrots image

Everyone loves beef short ribs. Because the meat is well-marbled, a couple of hours' slow cooking keeps it incredibly succulent. This homely combination of beef with carrot, cooked rather plainly, is classic in traditional French cooking, and produces truly delicious results. Like all other braises, this one improves if made a day (or two) in advance of serving, though you can certainly make it all in one go if you wish. Cooking it ahead accomplishes a number of things, not least of which is that it needs only reheating to serve. Another is that refrigerating the braise in its juices always seems to intensify the flavors. Yet one more reason: It is easier to remove the fat on the surface of the liquid when it is cold, rather than trying to skim it from the surface hot.

Provided by David Tanis

Categories     main course

Time 3h

Yield 6 servings

Number Of Ingredients 15

5 pounds meaty beef short ribs, cut flanken- or English-style
Salt and pepper
Olive oil
1 large onion, peeled and halved
2 whole cloves
2 bay leaves
2 tablespoons tomato paste
2 cups dry red wine
4 cups beef or chicken broth, heated
2 pounds small carrots, peeled and cut in 2- or 3-inch lengths of roughly equal thickness
1 medium leek, white and tender green parts, cut in 1-inch dice (about 2 cups)
2 tablespoons unsalted butter
1 teaspoon potato starch or cornstarch, dissolved in 2 tablespoons cold water (optional)
3 tablespoons chopped parsley, for serving
2 tablespoons finely cut chives, for serving

Steps:

  • Season each rib generously all over with salt and pepper. If time permits, set aside for an hour to let seasoning penetrate meat.
  • Heat oven to 350 degrees. Put a large cast-iron skillet over medium-high heat. When pan is hot, add olive oil just to film the bottom. Working in batches so as not to crowd pan, brown a few short ribs at a time on both meaty sides. Reduce heat as necessary to achieve browning gradually; it may take 4 to 5 minutes per side for well-browned ribs. This will guarantee a dark, rich color for the sauce. Transfer ribs to a Dutch oven or deep, wide baking dish. Leave skillet on the heat.
  • Use a clove to pin a bay leaf to the rounded side of each onion half. Set the onion cut side down in the skillet and let cut side brown for a minute or two. Transfer onion to pot with ribs.
  • Add tomato paste and wine to skillet and bring to a simmer, stirring and scraping with a wooden spoon to dissolve all of the flavorful brown bits, then pour wine mixture over ribs.
  • Add broth to Dutch oven, cover and bake for 2 to 2 1/2 hours, until meat is very tender when probed. Remove from heat, uncover and skim fat from surface. (See note.)
  • Fill a large saucepan with well-salted water and bring to a boil. Add carrots and simmer until done, but not too soft, about 8 to 10 minutes. Drain carrots, reserving 1/2 cup of cooking water.
  • Return saucepan to stove over medium-high heat and add butter. Add leeks, season with salt, and cook, stirring, until barely softened. Add carrots and reserved cooking water. Gently combine, turn off heat and cover for 5 minutes.
  • Carefully transfer short ribs to a large, deep serving platter. Bring braising juices to a boil over high heat. If you wish to thicken the sauce lightly, add potato starch mixture and cook 1 minute more. Ladle sauce over ribs.
  • Transfer carrot and leek mixture, along with buttery juices, to a serving dish. Sprinkle carrots and ribs with parsley and chives and serve.

BEEF SHORT RIBS WITH RED CHILI SAUCE



Beef Short Ribs With Red Chili Sauce image

Make and share this Beef Short Ribs With Red Chili Sauce recipe from Food.com.

Provided by Ashley U

Categories     Meat

Time 2h55m

Yield 6 serving(s)

Number Of Ingredients 13

2 heads garlic
4 1/2 lbs short rib of beef
3 quarts water
1 white onion, quartered
3 tomatoes, halved
1/2 large white onion, cut into 1/2 inch thick slices
3 tablespoons vegetable oil
16 dried guajillo chilies, stemmed, halved, seeded
3 large dried ancho chiles, stemmed, halved, seeded
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
1 pinch ground cloves
1/2 cup distilled white vinegar

Steps:

  • Cut 1 head of garlic crosswise in half.
  • Place in large pot with ribs, 3 quarts water and quartered onion.
  • Bring to boil over high heat.
  • Reduce heat to medium and simmer uncovered until meat is cooked through, about 50 minutes.
  • Strain, reserving 6 cups meat broth.
  • Discard onion and garlic.
  • Reserve ribs.
  • Preheat oven to 400°.
  • Wrap remaining head of garlic tightly in foil and place directly on oven rack.
  • Place tomatoes and sliced onion on rimmed baking sheet.
  • Drizzle with 1 tablespoon oil.
  • Sprinkle with salt and pepper.
  • Roast garlic, tomatoes and onion until tender, for about 1 hour.
  • Transfer tomatoes and onion to processor.
  • Using fingers, squeeze garlic from papery skin into processor.
  • Blend until smooth.
  • Set tomato sauce aside place quajillo and ancho chilies in medium bowl.
  • Add 4 cups reserved meat broth.
  • Let stand for 30 minutes.
  • Transfer mixture to processor and blend until smooth.
  • Strain chili sauce into medium blend until smooth.
  • Strain chili sauce into medium bowl, pressing on solids in strainer with rubber spatula to exct as much liquid as possible.
  • Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat.
  • Add chili ace; simmer for 5 minutes.
  • Add tomato sauce, cumin, oregano and cloves.
  • Simmer for 5 minutes.
  • Add ribs, vinegar and remaining 2 cups meat broth.
  • Bring to simmer.
  • Reduce heat to low and simmer uncovered until sauce is thick for about 50 minutes.

BEEF SHORT RIBS WITH RED CHILI SAUCE



Beef Short Ribs with Red Chili Sauce image

Provided by Christine Keff

Categories     Beef     Garlic     Onion     Pepper     Tomato     Roast     Winter     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 13

2 heads of garlic
4 1/2 pounds beef short ribs
3 quarts water
1 white onion, quartered
3 tomatoes (about 12 ounces), halved
1/2 large white onion, cut into 1/2-inch-thick slices
3 tablespoons vegetable oil
16 dried guajillo chilies* (about 2 ounces), stemmed, halved, seeded
3 large dried ancho chilies* (about 2 ounces), stemmed, halved, seeded
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
Pinch of ground cloves
1/2 cup distilled white vinegar

Steps:

  • Cut 1 head of garlic crosswise in half. Place in large pot with ribs, 3 quarts water, and quartered onion. Bring to boil over high heat. Reduce heat to medium and simmer uncovered until meat is cooked through, about 50 minutes. Strain, reserving 6 cups meat broth (discard onions and garlic). Reserve ribs.
  • Preheat oven to 400°F. Wrap remaining head of garlic tightly in foil and place directly on oven rack. Place tomatoes and sliced onion on rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Roast garlic, tomatoes, and onion until tender, about 1 hour. Transfer tomatoes and onion to processor. Using fingers, squeeze garlic from papery skin into processor. Blend until smooth. Set tomato sauce aside.
  • Place guajillo and ancho chilies in medium bowl. Add 4 cups reserved meat broth. Let stand 30 minutes. Transfer mixture to processor and blend until smooth. Strain chili sauce into medium bowl, pressing on solids in strainer with rubber spatula to extract as much liquid as possible.
  • Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add chili sauce; simmer 5 minutes. Add tomato sauce, cumin, oregano, and cloves. Simmer 5 minutes. Add ribs, vinegar, and remaining 2 cups meat broth. Bring to simmer. Reduce heat to low and simmer uncovered until sauce is thick, about 50 minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill uncovered until cold, then cover and refrigerate. Rewarm over medium-high heat until hot.) Serve ribs with sauce.
  • Available at Latin American markets and some supermarkets.

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