Fall Off The Bone Beef Short Ribs Recipes

CLASSIC BRAISED BEEF SHORT RIBS

Steps:

• Preheat oven to 350 degrees Fahrenheit. Season all sides of the short ribs with salt and pepper.
• Heat a heavy, oven-safe pot over high heat. Add in olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side, to render fat. Remove from pot and set aside.
• Add in onion and saute 3 to 5 minutes, until softened. Add in garlic and saute 1 minute more.
• Pour in beef broth, red wine (if using) and Worcestershire sauce. Bring to a simmer. Return short ribs to pan. Place a rosemary sprig on top.
• Cover with lid and transfer to preheated oven for about 2.5 hours, until meat is tender.

FALL OFF THE BONE BEEF SHORT RIBS

Steps:

• Boil ribs in large pot of water with celery, garlic, onion and spice with whatever seasoning you like, I add salt and black and red pepper. Boil on med to med-hi heat (slow boil) when the meat is almost falling off the bone, add potatoes, carrots and cabbage and continue to cook until vegetables are tender and ribs are literally falling off the bone (depending upon how many ribs you have, it usually takes at least 2 hours).
• Mix ketchup, lemon juice (1 put 1 lemon, you don't need that much, just had to put an amount) and horseradish to taste. Dip vegetables and meat in sauce.

FALL-OFF-THE-BONE SHORT RIBS

Steps:

• Preheat oven to 375 degrees F.
• Season the short ribs with salt and pepper. In a large Dutch oven or soup pot over medium-high heat, add the oil. Sear the ribs on all sides until well colored and slightly charred. Remove the ribs from pan to a plate and set aside.
• Over medium-low heat, add the onions to the Dutch oven and cook for 1 to 2 minutes. Add the red wine and vinegar and reduce liquid by half. Stir in the tomatoes, stock and fresh herbs. Add the short ribs and cover the pot. Put in the oven and cook until meat is fork tender, about 90 minutes. Remove from oven, transfer the short ribs to a large bowl and shred the meat. Assemble the sandwiches on brioche buns with slaw. Skim the fat from the cooking liquid, strain into a serving bowl and use for dipping the sandwiches.
• In a large bowl, mix together all ingredients. Allow to sit in refrigerator for 30 minutes before serving. Serve on top of sandwiches.

FALL-OFF-THE-BONE SHORT RIBS - FOOD NETWORK

Steps:

• Preheat oven to 375 degrees F.
• Season the short ribs with salt and pepper.
• In a large Dutch oven or soup pot over medium-high heat, add the oil. Sear the ribs on all sides until well colored and slightly charred. Remove the ribs from pan to a plate and set aside.
• Over medium-low heat, add the onions to the Dutch oven and cook for 1 to 2 minutes.
• Add the red wine and vinegar and reduce liquid by half.
• Stir in the tomatoes, stock and fresh herbs.
• Add the short ribs and cover the pot. Put in the oven and cook until meat is fork tender, about 90 minutes.
• Remove from oven, transfer the short ribs to a large bowl and shred the meat.
• Assemble the sandwiches on brioche buns with slaw.
• Skim the fat from the cooking liquid, strain into a serving bowl and use for dipping the sandwiches.
• Kicked Up Cole Slaw:
• 1 (16-ounce) package shredded cole slaw mix
• 1/2 red onion, sliced thin
• 2 green onion, sliced
• 3/4 cup mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons white vinegar
• 2 tablespoons sugar
• Several dashes hot sauce
• 1/2 teaspoon coarsely ground black pepper
• Pinch cayenne pepper
• 1/4 teaspoon celery salt
• Pinch kosher salt
• In a large bowl, mix together all ingredients. Allow to sit in refrigerator for 30 minutes before serving.
• Serve on top of sandwiches.