Fall Off The Bone Short Ribs Food Network Recipes

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



Fall-Off-The-Bone Short Ribs - Food Network image

Man O Man, is this ever good, the coleslaw is awesome on this sandwich! I add 3 cloves of minced garlic. I can see this meat over some pasta as well, so not just for a sandwich! I took another reviewer's advice on the Food Network site and turned my oven up to 400 degrees after the 90 minutes of cooking (on 375 degrees) and continued to cook the meat for an additional hour. Next time I would make double the ribs, so we have some leftovers. This is adapted from Food Network, Big Daddy's show. Hope you enjoy!

Provided by Scoutie

Categories     Lunch/Snacks

Time 2h33m

Yield 4 serving(s)

Number Of Ingredients 12

6 (4 ounce) beef short ribs
kosher salt and freshly cracked black pepper
3 tablespoons oil
1 small onion, diced
1 cup dry red wine
1/4 cup balsamic vinegar
1 (14 ounce) can stewed tomatoes
4 cups beef stock
2 sprigs fresh thyme
1 sprig fresh rosemary
4 brioche bread or 4 ciabatta buns
kicked up Coleslaw, recipe follows

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.

Nutrition Facts : Calories 857.3, Fat 73, SaturatedFat 28.6, Cholesterol 130.3, Sodium 1106, Carbohydrate 10, Fiber 1.3, Sugar 5.8, Protein 28.6

FALL OFF THE BONE SWEET & SOUR RIBS



Fall off the Bone Sweet & Sour Ribs image

I tried these at a family reunion and loved them! These are so easy to make. You throw a few ingredients together, throw them in the roasting pan and let the oven do all the work. The end is fall off the bone ribs and a yummy sauce that goes great with rice!

Provided by um-um-good

Categories     Pork

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 10

3 lbs ribs, cut into sections
1 cup vinegar
1/2 cup brown sugar
1 cup ketchup
1 cup tomato juice
1/2 teaspoon dry mustard
1 tablespoon cornstarch
1 pinch salt
1 pinch pepper
1 pinch paprika

Steps:

  • Put ribs in roasting pan.
  • Mix remaining ingredients together.
  • Pour over ribs.
  • Bake at 325°F for 3 hours.
  • Baste or "rotate" the ribs during cooking to make sure all of them get a nice coating of the sauce.

Nutrition Facts : Calories 1366.3, Fat 105.3, SaturatedFat 43.5, Cholesterol 248.3, Sodium 1063, Carbohydrate 46.4, Fiber 0.5, Sugar 42.3, Protein 55.2

FALL OFF THE BONE BBQ RIBS



Fall off the Bone BBQ Ribs image

A delicious slow cooker finish off on the BBQ recipe that will make men ooh and aah. Simple to put together but so flavorful. The meat does literally fall off the bone. All the men licked their ribs clean and wanted more. It made even a non rib lover love it! Try it. It is a six sisters stuff recipe adapted from Domestication in Progress. We love it and hope you do too. Enjoy! ChefDLH

Provided by ChefDLH

Categories     Summer

Time 7h25m

Yield 4 serving(s)

Number Of Ingredients 5

1 (2 -3 lb) rack of ribs (I use pork loin ribs)
3 1/2 cups pineapple juice (reserving 1/4 cup for later)
1 1/2 cups brown sugar
1 (16 ounce) bottle barbecue sauce (author loves Famous Dave's Rich and Sassy sauce, I love Sweet Baby Ray's regular)
cooking spray (optional)

Steps:

  • Spray the slow cooker with non-stick cooking spray (or use a slow cooker liner to make clean up a breeze!).
  • Take your slab of ribs (make sure that they are defrosted) and cut into individual slabs (about 2-3 ribs each). Throw the ribs into the slow cooker.
  • Mix the pineapple juice and brown sugar together and pour over the ribs. Put the lid back on the slow cooker and cook on HIGH for 7-8 hours or LOW for 10-12 hours.
  • After they are done in the slow cooker, use tongs to gently pull them out (they will literally fall apart when you touch them). Turn the grill on medium heat. While the grill is warming up, mix together the bottle of BBQ sauce and the 1/4 cup of pineapple juice you saved from earlier.
  • Place the ribs gently on the grill and and brush with BBQ sauce. Turn the ribs twice, slathering with more sauce each time (you can't have enough sauce!); they will take about 10-15 minutes to glaze over (as soon as that sauce starts to turn sticky, you know they are done!).
  • Serve immediately and enjoy!

Nutrition Facts : Calories 616.9, Fat 0.6, Sodium 1086.2, Carbohydrate 154.4, Fiber 1.2, Sugar 134.4, Protein 0.9

FALL OFF THE BONE BEEF SHORT RIBS



Fall off the Bone Beef Short Ribs image

Make and share this Fall off the Bone Beef Short Ribs recipe from Food.com.

Provided by cajun chef in Louis

Categories     Meat

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs beef short ribs (or as many as you need)
3 celery ribs
3 garlic cloves
1 onion
1 lemon
4 red potatoes
5 carrots
1/2 head cabbage (optional)
1 cup ketchup
2 tablespoons horseradish (this is an estimation, add as much as you like, I like it hot hot hot)

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.

Nutrition Facts : Calories 1150.9, Fat 83.1, SaturatedFat 35.9, Cholesterol 172.4, Sodium 894.5, Carbohydrate 64.4, Fiber 8.4, Sugar 21.6, Protein 39.5

BEEF SHORT RIBS



Beef Short Ribs image

Provided by Ina Garten

Yield 6 servings

Number Of Ingredients 16

Fresh thyme sprigs
1 tablespoon brown sugar
6 cups beef stock
6 beef short ribs, trimmed of fat
Kosher salt
Freshly ground black pepper
1/4 cup good olive oil
1 small fennel, fronds, stems, and core removed, large-diced
1 leek, cleaned and large-diced, white part only
1 1/2 cups chopped onion (2 onions)
4 cups large-diced celery (6 large stalks)
2 carrots, peeled and large-diced
3 garlic cloves, minced
2 tablespoons tomato paste
1 (750-ml) bottle Cotes du Rhone or other dry red wine
Fresh rosemary sprigs

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.

SO EASY FALL-OFF-THE-BONE RIBS



So Easy Fall-Off-The-Bone Ribs image

This is so easy to make just simmer the ribs then throw them into a pan, pour the sauce over and bake! You can double the recipe.

Provided by Kittencalrecipezazz

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

3 lbs pork side ribs
1 teaspoon powderd meat tenderizer
1 large onion (leave whole)
1 small onion, finely chopped
1 tablespoon minced fresh garlic (optional)
1 (480 ml) favorite barbecue sauce (you can use a large bottle of BBQ sauce if desired)
1 1/2 cups ketchup
1/4 cup prepared yellow mustard
2 tablespoons honey
2 tablespoons brown sugar
cayenne pepper or black pepper

Steps:

  • Place the ribs in a large pot.
  • Cover with water, the add in the powdered meat tenderizer and whole onion; cover and bring to a boil; reduce heat and simmer for 40 minutes.
  • Prepare a baking dish or a medium size roasting pan.
  • In a bowl mix together chopped onion, garlic (if using) BBQ sauce, ketchup, mustard, honey, brown sugar and black pepper or cayenne (if using).
  • Place the ribs into the baking dish.
  • Pour the sauce over the ribs.
  • Bake uncovered in a 425 degree oven for about 30-35 minutes, or until the ribs are desired tenderness.

Nutrition Facts : Calories 1244.4, Fat 83.4, SaturatedFat 30.8, Cholesterol 265.4, Sodium 2449, Carbohydrate 60.5, Fiber 3, Sugar 43.4, Protein 63.1

3-STEP FALL OFF THE BONE RIBS---- EASY!



3-Step Fall off the Bone Ribs---- Easy! image

NOTE THE TEMPERATURE CHANGE HALF WAY THROUGH THE COOKING! The "three steps" to this involve browning the ribs with your favorite seasonings, then with the sauce, then covering with foil and forgetting about them. The ingredient amounts are completely flexible and are all done to personal taste. I couldn't post the recipe without a measurement, but really... it's your own preference. Don't be afraid of the long list of directions, I tried to be exact. Thankfully, my dad taught me his recipe before he passed away. This is a good recipe to start the cooking, then turn the oven down and forget about it. The house will smell amazing!

Provided by Brittta

Categories     Pork

Time 3h10m

Yield 2-4 serving(s)

Number Of Ingredients 5

2 racks beef ribs (or pork ribs)
2 teaspoons salt (or to taste)
2 teaspoons pepper (or to taste)
1 tablespoon Season-All salt (or to taste)
2 cups barbecue sauce (your favorite kind)

Steps:

  • Do NOT boil ribs, but cut away any large amounts of silver skin or some of the fat. Generously season both sides of the ribs with salt, pepper and Season-All.
  • Line a cookie sheet (with a lip on all sides) with heavy duty foil. Spray foil with cooking spray lightly.
  • Put ribs in 350 degree oven for approximately 20 minutes, until meat starts to brown on both sides, flipping as needed.
  • Brush on your favorite BBQ sauce (both sides of ribs) and put back in the 350 degree oven until BBQ sauce starts to caramelize but not burn, approximately 20 minutes. Flip them half way through.
  • Once sauce is caramelized and cooked into the meat add another good amount of sauce to the tops of the ribs. Try not to let too much sauce fall to the foil, but it's okay if some gets on it.
  • With top of ribs facing up, cover with a low-tented aluminum foil (tented just enough to not let it touch the tops of the ribs) and seal ALL sides TIGHTLY by curling foil under the lip or under the cookie sheet itself. The goal is to not let the steam out as it cooks.
  • TURN OVEN DOWN TO 250 DEGREES! VERY IMPORTANT OR THE SAUCE WILL BURN! (As you can tell, I've made this mistake before.).
  • Put ribs back in at 250 degrees and set a timer for approx 2 hours. Take cookie sheet out and pull back one corner of the foil (careful of the steam!). Poke a fork at one of the ribs -- the meat should easily come off the bone. If it doesn't, put back in the 250 degree oven and check every 20 minutes or so to see if the steam worked its magic.
  • I've done two full sheets of ribs for a total of 4 long slabs of baby back ribs (two slabs per cookie sheet) in around 4 hours total cooking time (time includes browning and steaming).
  • You will not believe how easy and tasty these are! Once the browning part is over you basically forget about them. There's really no wrong way to season them or sauce them.
  • Serve with your favorite sides and enjoy!
  • *** Special note: I have done the browning part (with seasoning, then the first part of the sauce caramelizing) on the grill for a smokey flavor, but prefer just doing everything in the oven. If you grill them, make sure you only put them in the oven for 250 degrees with foil tent on the ribs.

Nutrition Facts : Calories 380.8, Fat 0.8, Sodium 4443.4, Carbohydrate 92.1, Fiber 2.1, Sugar 65.2, Protein 0.2

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