BRAISED BEEF SHORT RIBS
After not being able to find a recipe for beef short ribs on the internet, I thought I might share this one that I came across many years ago. I have received raves about my short ribs every time I have served them. Try them, I'm sure you will agree! Enjoy!
Provided by Jim Stearns
Categories Main Dish Recipes Rib Recipes
Time 2h55m
Yield 10
Number Of Ingredients 13
Steps:
- In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
- In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
- Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
- In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.
Nutrition Facts : Calories 889.3 calories, Carbohydrate 36.3 g, Cholesterol 137.9 mg, Fat 68.8 g, Fiber 4.9 g, Protein 30.4 g, SaturatedFat 29 g, Sodium 645.7 mg, Sugar 5.1 g
BRAISED BEEF SHORT RIBS RECIPE
Steps:
- Pat ribs dry and season with salt and pepper. In a dutch oven or heavy bottomed oven safe stock pot, heat oil over medium-high heat until hot, but not smoking. Brown ribs in batches transferring to plate or large bowl.
- Add onions to pot, and cook over medium heat, stirring frequently, until golden. Add Garlic and cook for another minute. Add wine, tomatoes, broth, Worcestershire sauce, rosemary and salt. Bring to a boil. Add ribs, including any juices that accumulated in bowl or on plate and simmer, covered for 30 minutes.
- Add Carrots, celery, and remaining spices, stirring and pushing down to make sure they are covered in liquid. Place in a preheated 325 degree oven for 3 1/2 to 4 hours or until meat is tender. Remove meat and veggies from pot with a slotted spoon. Reduce braising liquid, if necessary. Return meat and vegetables to liquid and simmer until heated through.
Nutrition Facts : Calories 867 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 227 milligrams cholesterol, Fat 52 grams fat, Fiber 6 grams fiber, Protein 62 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 796 grams sodium, Sugar 9 grams sugar, TransFat 3 grams trans fat, UnsaturatedFat 29 grams unsaturated fat
RICH BRAISED BEEF WITH MELTING ONIONS
Spoil your family with meltingly tender braised beef, that won't break the bank
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 2h35m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
- Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.
Nutrition Facts : Calories 364 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 1.03 milligram of sodium
BRAISED BEEF WITH GRAVY-LIKE SAUCE AND VEGETABLES
Steps:
- Start preheating the oven to 350F.
- If you like garlic and want to add a couple of full heads, it's a creamy deliciousness once cooked, do as follows. Remove as much loose skin as you can. Cut off about a quarter to one third from one end. Garlic heads will go in the braising pan later, while some of the cut off pieces can be used in this recipe in place of the two required garlic cloves and the rest can be saved for other uses.
- Heat the olive oil with two tablespoons of butter in a braising pan over medium-high heat. Add the beef and brown on all sides. Remove the meat from the braising pan and set aside.
- Add the onions, mushrooms, shallots, carrots and leeks. Saute until the vegetables are slightly softened, about 4-5 minutes. Add the minced garlic and continue sauteing for another minute.
- Add the remaining two tablespoons of butter and let it melt, while constantly stirring. Turn the heat down to low. Have the broth ready. Add the flour and stir briskly until it is fully incorporated. Pour in the broth, turn the heat up to medium high and let the liquid mixture come up to a boil. Reduce heat to medium and simmer, constantly stirring, until the mixture starts to thicken. It shouldn't take long, less than a minute. Remove from heat.
- Add the pepper and nutmeg, stir, then salt to taste. Stir in the red wine vinegar. The sauce may taste a little too tart right after you add the vinegar, but it will be perfect by the time it's done cooking.
- Nestle beef pieces and garlic heads, if using, in the sauce, spreading them out evenly. If using, place the garlic bulbs cut side up. Garlic smell can be quite strong, so add those bulbs only if you love garlic and have a good ventilation in the kitchen. If you place it cut side down, the sauce will get infused with garlic too much.
- Cover and braise in the oven at 350F for 3-4 hours. I think the beef only gets better if cooked a little longer.
- Serve with freshly made mashed potatoes, garnish with chopped fresh herbs, and enjoy.
Nutrition Facts : Calories 511 kcal, Carbohydrate 13 g, Protein 28 g, Fat 38 g, SaturatedFat 15 g, Cholesterol 115 mg, Sodium 625 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
BRAISED BEEF RECIPE
Browned beef chunks braised to tender perfection. This is an easy yet super satisfying meal perfect for the winter months.
Provided by Dina
Categories Main Course
Time 2h25m
Number Of Ingredients 10
Steps:
- Cut the beef into large chunks.
- Heat olive oil in a skillet over high heat. Brown the beef chunks. Then remove them and set aside.
- Cook the onions in the same skillet until they are fully cooked (or translucent).
- In a Dutch oven pot, begin layering the ingredients in the following order; 1/2 browned beef chunks, 1/2 tsp cumin, 1/2 tsp paprika, 1 tsp salt, 1/2 tsp black pepper, then half the sautéed onion and half the garlic (pressed).
- Repeat step 4 with the remaining beef chunks.
- Add the red wine and water to the meat and place the lid on top. Place the pot onto the cooktop and bring it to a boil. Place the pot into the oven for 1 1/2 -2 hours at 360 Fahrenheit. Cook until the meat is fully cooked through.
Nutrition Facts : Calories 569 kcal, Carbohydrate 3 g, Protein 43 g, Fat 40 g, SaturatedFat 13 g, Cholesterol 156 mg, Sodium 962 mg, Sugar 1 g, ServingSize 1 serving
GRANDPA'S BRAISED BEEF
Provided by Rachael Ray : Food Network
Time 5h5m
Yield 5 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
- Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
- Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
- Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
- Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
- To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.
BRAISED BEEF IN ESPRESSO
Categories Soup/Stew Beef Christmas Quick & Easy
Number Of Ingredients 11
Steps:
- 1. Put flour, pepper and salt in a large freezer ziploc bag. Toss the beef in in it. In a large skillet over medium-high hett, warm 1 1/2 tbsp of the olive oil until very hot. Add half the beef and brown on all sides, about 5 minutes. Transfer to slow cooker. Repeat with remaining oil and beef. 2. Add the onions to the skillet and cook, stirring, until softened, about 4 minutes. Transfer to the cooker and add the carrots, potatoes, and turnips. Add the coffee and thyme to the cooker. Pour the wine into the skillet and bring to a boil over medium heat, stirring constantly and scraping up any browned bits stuck to the pan. Pour into the cooker and stir. Cover and cook on LOW until the meat is tender, 7-8 hours.
BRAISED BEEF IN ESPRESSO
Make and share this Braised Beef in Espresso recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 8h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a zip-lock plastic bag, toss the beef with the flour, salt, and pepper; shake off excess flour.
- In a big skillet over med-high heat, warm 1 ½ tablespoons oil until very hot.
- Add half the beef; brown on all sides, about 5 minutes; transfer to a slow cooker.
- Repeat with the remaining oil and beef.
- Add the onions to the skillet; cook/stir 5minutes, until softened.
- Transfer to the cooker and add the carrots, potatoes, and turnips.
- Add the coffee and thyme to the cooker.
- Pour the wine into the skillet; bring to a boil over medium heat, stirring constantly and scraping up any browned bits stuck to the pan.
- Pour into the cooker and stir.
- Cover and cook on LOW for 7-8 hours, until the meat is tender.
- Taste for salt/pepper, add to if needed; serve.
Nutrition Facts : Calories 1001.5, Fat 65.4, SaturatedFat 24.2, Cholesterol 236.1, Sodium 216.9, Carbohydrate 32.8, Fiber 5.1, Sugar 6.3, Protein 64.1
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