Kalops Swedish Braised Short Ribs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CROCK POT BRAISED SHORT RIBS RECIPE



Crock pot braised short ribs recipe image

Crock pot braised short ribs recipe gives you tender ribs with the ease of the slow cooker. Now you can enjoy braised ribs any day of the week.

Provided by Eating on a Dime

Categories     Main Course

Time 7h10m

Number Of Ingredients 14

2 lbs short ribs
1 onion (Sliced Thickly)
1 tbsp vegetable oil
1 tsp salt
1 tsp black pepper
1 lb Carrots (Peeled and Diced into Large Pieces)
1 8 oz tomato sauce
2 cups cooking red wine
2 tsp garlic salt
1 tsp ground thyme
1 bay leaf
1 cup beef broth
1 tbsp cornstarch
1/4 cup water

Steps:

  • Heat the vegetable oil over medium heat in a skillet.
  • Add the short ribs and onions to the pan. Season with the salt and pepper.
  • Sauté for 3-5 minutes on each side until brown.
  • Add the short ribs and onions in the crock pot.
  • Add all the other ingredients except the corn starch and water to the crock pot.
  • Cover and cook on low for 7-8 hours or on high for 3-4 hours.
  • Remove the ribs, carrots and bay leaf from the crock pot.
  • Make a corn starch slurry by dissolving the cornstarch in the water.
  • Stir the cornstarch slurry into the crock pot. Cook until gravy has thicken.
  • We recommend serving the short ribs and carrots with mashed potatoes with the gravy drizzled over the top.
  • Enjoy!

Nutrition Facts : Calories 337 kcal, Carbohydrate 15 g, Protein 23 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 65 mg, Sodium 1663 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

BRAISED BEEF SHORT RIBS



Braised Beef Short Ribs image

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

½ cup all-purpose flour for coating
2 teaspoons salt
1 pinch ground black pepper
4 pounds beef short ribs
2 tablespoons vegetable oil
1 cup water
1 cup stewed tomatoes
1 clove garlic, minced
6 potatoes, peeled and cubed
3 onions, chopped
6 carrots, chopped
1 ½ tablespoons all-purpose flour
4 tablespoons water

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

GARLIC BRAISED SHORT RIBS WITH RED WINE



Garlic Braised Short Ribs With Red Wine image

If you weren't already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that's your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.

Provided by Alison Roman

Categories     meat, soups and stews, main course

Time 4h30m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
5 pounds bone-in short ribs, at least 1 1/2 inches thick
Kosher salt and freshly ground pepper
2 large heads garlic, halved crosswise
1 medium onion (about 10 ounces), chopped
4 ribs celery (about 8 ounces, chopped
2 medium carrots (about 6 ounces), chopped
3 tablespoons tomato paste
2 cups dry red wine (about half a bottle)
2 cups beef stock or bone broth (use beef bouillon dissolved in water if unavailable; chicken stock will work in a pinch), plus more as needed
4 sprigs thyme
1 cup parsley, coarsely chopped
1/2 cup finely chopped chives
1 tablespoon finely grated lemon zest

Steps:

  • Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
  • Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
  • Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
  • Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
  • Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

BRAISED SHORT RIBS



Braised Short Ribs image

Provided by Anne Burrell

Categories     main-dish

Time 3h55m

Yield 8 servings

Number Of Ingredients 12

6 bone-in short ribs (about 5 3/4 pounds)
Kosher salt
Extra-virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2 to 3 cups hearty red wine
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves

Steps:

  • Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
  • Preheat the oven to 375 degrees F.
  • While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
  • Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

BRAISED SHORT RIBS



Braised Short Ribs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h25m

Yield 4 servings

Number Of Ingredients 20

Kosher salt and freshly ground black pepper
8 beef short ribs
1/4 cup all-purpose flour
6 thin slices bacon, diced
2 tablespoons olive oil
3 carrots, diced
2 shallots, finely minced
1 medium onion, diced
Splash of red wine
4 cups beef broth (enough to almost cover the ribs)
2 sprigs fresh thyme
2 sprigs fresh rosemary
Cheese Grits, recipe follows, or regular grits, for serving
2 cups stone-ground grits
1/2 teaspoon salt, plus more if needed
4 large eggs
12 tablespoons (1 1/2 sticks) unsalted butter, cut into tablespoon pieces, plus more for buttering the dish
3 cups grated sharp Cheddar (or other cheese), plus more if needed
1/2 teaspoon cayenne pepper, plus more if needed
4 cloves garlic, finely chopped

Steps:

  • Preheat the oven to 325 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside.
  • In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered. Remove the bacon and set aside. Drain off any excess fat.
  • Add the olive oil to the pan with the bacon fat and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside.
  • Lower the heat to medium. Add the carrots, shallots and onions to the pan and cook for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of glory. Add the broth, 1 teaspoon kosher salt and plenty of freshly ground black pepper and bring to a boil. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid. Finally, add the cooked bacon.
  • Put on a lid and transfer to the oven. Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours. Remove the pan from the oven and allow to sit for at least 20 minutes with the lid on before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)
  • For each serving, arrange 2 ribs on a bed of the grits, spooning a little juice over the top.
  • Cook the grits according to the package instructions, adding the salt with the water. Turn off the heat just before the grits are done.
  • Preheat the oven to 350 degrees F.
  • In a small bowl, whisk together the eggs. To temper the eggs before adding them to the hot grits, throw a couple of spoonfuls of the hot grits into the eggs. Begin stirring immediately and continue stirring until the mixture is well combined.
  • Pour the egg mixture into the grits. Stir constantly to incorporate the eggs into the grits. Add the butter and stir until melted. Next, add the cheese and stir until melted. Add the cayenne and garlic and stir well to combine. Taste and adjust the seasonings, adding more salt or cayenne if necessary. You could also add more cheese if you think that will bring happiness to your life, but keep in mind that some cheeses increase the salt content more than others.
  • Butter a 9-by-13-inch baking dish and pour the grits into the dish. Bake until the grits are hot and bubbly, 30 to 35 minutes. Let stand for 10 minutes before serving. The grits will become firmer as they cool.

RED WINE-BRAISED SHORT RIBS



Red Wine-Braised Short Ribs image

Tender wine-braised short ribs are the perfect meal for a chilly fall or winter day. Get the recipe.

Provided by Jenny Rosenstrach

Categories     Herb     Braise     Dinner     Beef Rib     Red Wine     Fall     Winter     Potluck     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 16

5 pound bone-in beef short ribs, cut crosswise into 2" pieces
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 750-milliliter bottle dry red wine (preferably Cabernet Sauvignon)
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock

Steps:

  • Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.
  • Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
  • Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

BRAISED BEEF SHORT RIBS



Braised Beef Short Ribs image

The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings. The addition of vinegar offsets their robust meatiness. Any remaining sauce would be great served over egg noodles.

Provided by Walter Manzke

Categories     Blender     Mushroom     Onion     Tomato     Braise     Dinner     Vinegar     Beef Rib     Bacon     Red Wine     Fall     Winter     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 23

For short ribs
4 (8-ounce) pieces bone-in beef short ribs
1 tablespoon vegetable oil
3/4 teaspoon fine sea salt
1/2 teaspoon black pepper
4 medium carrots, finely chopped
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 (14-ounce) can whole San Marzano tomatoes in juice, puréed in a blender with juice
1 1/2 cups dry red wine
4 cups brown veal stock or 1/2 cup Demi-Glace Gold concentrate (concentrate requires a dilution ratio of 1:8; 1/2 cup concentrate to 4 cups water)
2 sprigs fresh thyme
1 Turkish or 1/2 California bay leaf
1 tablespoon Banyuls vinegar or red-wine vinegar
1 tablespoon balsamic vinegar
For vegetables
20 pearl onions (5 ounces)
1 1/2 tablespoons unsalted butter
1 tablespoon Banyuls vinegar or red-wine vinegar
2 cups chicken stock or reduced-sodium chicken broth (16 fluid ounces)
4 medium carrots, cut diagonally into 1 1/2-inch pieces
3 thick bacon slices (preferably applewood-smoked; 1/4 lb total), cut crosswise into 1/4-inch pieces
8 medium fresh white mushrooms, trimmed and quartered lengthwise

Steps:

  • Braise short ribs:
  • Put oven rack in lower third of oven and preheat oven to 250°F.
  • Pat beef dry. Heat oil in a wide (12 inches in diameter) 3- to 5-quart heavy pot over moderately high heat until hot but not smoking, then brown beef on all sides, turning with tongs, about 8 minutes. Transfer to a plate and sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon pepper.
  • Add chopped carrots, onion, and garlic to oil in pot and cook over moderate heat, uncovered, stirring occasionally, until softened, about 5 minutes. Stir in 1 cup puréed tomatoes (reserve remainder for another use) and bring to a boil over moderately high heat. Add wine and boil, stirring occasionally, until sauce is thickened, about 8 minutes.
  • Add veal stock, thyme, bay leaf, vinegars, and remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper to sauce, and bring to a simmer. Skim fat from surface, then add beef along with any juices accumulated on plate and cover pot with a tight-fitting lid. Transfer to oven and braise until beef is very tender, 4 to 5 hours.
  • Cook vegetables while beef braises:
  • Blanch pearl onions in a wide 2- to 3-quart heavy saucepan of boiling water 1 minute, then drain in a sieve. When just cool enough to handle, peel onions with a paring knife, trimming root end just enough to leave onions intact.
  • Heat butter in dried saucepan over moderate heat until foam subsides, then cook onions, stirring occasionally, until brown spots appear, 3 to 5 minutes. Stir in vinegar, then add chicken stock and carrots and bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, 20 to 25 minutes. Uncover and boil, if necessary, until liquid glazes vegetables.
  • While vegetables are simmering, cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned, 4 to 6 minutes. Add mushrooms and cook, stirring, until mushrooms are tender and bacon is browned and crisp, about 4 minutes. Transfer with a slotted spoon to vegetables in saucepan.
  • Assemble dish:
  • Transfer a short rib to each of 4 soup plates and keep warm in oven. Pour sauce through a medium-mesh sieve into a large bowl, pressing on and then discarding solids, then skim fat from sauce. Boil sauce, if necessary, until thickened and reduced to about 3 cups. Season with salt and pepper. Add about 2 cups sauce to vegetables (reserve remaining sauce for another use), then spoon mixture around short ribs.

KALOPS (SWEDISH BRAISED SHORT RIBS)



Kalops (Swedish Braised Short Ribs) image

Make and share this Kalops (Swedish Braised Short Ribs) recipe from Food.com.

Provided by CJAY8248

Categories     Meat

Time 2h10m

Yield 3 lbs. ribs, 5-6 serving(s)

Number Of Ingredients 10

1 tablespoon butter or 1 tablespoon margarine
3 lbs beef short ribs
1 medium onion, peeled and sliced
1 1/2 teaspoons salt
1/4 teaspoon white pepper
2 teaspoons sugar
1/2 teaspoon allspice, whole
2 bay leaves
1 tablespoon flour
2 tablespoons heavy cream

Steps:

  • About 2 1/2 hours before serving, heat dutch oven until very hot. Add butter, then short ribs. Cook over high heat until ribs are very well browned on all sides, about 20 minutes.
  • To ribs, add onion slices; push them down into fat around ribs, then cook a minute or so, until browned. Now add salt, pepper, 1 teaspoons sugar, allspice, bay leaves, and 1 cup water. Cover and simmer 1 1/2 hours or until meat is very tender.
  • Remove ribs to heated platter and keep warm. Skim about 1/4 fat from surface of gravy; Also remove allspice and bay leaves. Stir 1/4 cup water into flour until smooth; slowly add, stirring, to gravy; cook until thickened. Stir in heavy cream, 1 teaspoons sugar, and enough water to make gravy as you like it, bring to a boil; then pour over ribs and serve.

Nutrition Facts : Calories 1119.4, Fat 103.2, SaturatedFat 45.8, Cholesterol 221.2, Sodium 850.5, Carbohydrate 5.5, Fiber 0.4, Sugar 2.6, Protein 39.7

KOREAN KALBI JJIM (BRAISED BEEF SHORT RIBS)



Korean Kalbi Jjim (Braised Beef Short Ribs) image

This is a traditional meat dish eaten on special occasions like holidays and large gatherings. Enjoy with rice and side dishes (banchan).

Provided by mykoreaneats

Categories     World Cuisine Recipes     Asian     Korean

Time 2h25m

Yield 6

Number Of Ingredients 17

2 pounds beef short ribs, or more to taste
1 onion, quartered
1 (1 inch) piece fresh ginger, sliced
2 cloves garlic
5 tablespoons soy sauce
¼ cup brown sugar
2 tablespoons Korean red pepper flakes (gochugaru)
4 cloves garlic, minced
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 potatoes, peeled and cut into 2-inch pieces
2 carrots, peeled and cut into 2-inch pieces
½ cup Japanese beech mushrooms
7 chestnuts (bam), or more to taste
7 dried Korean dates (daechu)
1 tablespoon corn syrup (mulyeot)
2 green onions, sliced

Steps:

  • Soak beef short ribs in a large bowl of cold water to remove residual blood, about 30 minutes.
  • Place short ribs, onion, ginger, and 2 cloves garlic in a large pot and cover with water. Bring to a boil, skimming any foam that floats to the top, 20 to 30 minutes. Measure out 2 cups of broth and reserve. Drain short ribs and rinse under cold water; discard onion, ginger, and garlic. Cool until easily handled.
  • Make slits in each short rib to remove or cut away excess fat.
  • Return short ribs to the pot. Add reserved broth, soy sauce, brown sugar, red pepper flakes, 4 minced garlic cloves, rice vinegar, and sesame oil. Simmer over low heat until flavors combine, about 45 minutes. Add potatoes, carrots, mushrooms, chestnuts, and dates. Continue simmering until potatoes are tender and sauce thickens, about 10 minutes.
  • Stir corn syrup into the sauce. Simmer until sauce has a slightly syrupy consistency, about 5 minutes more. Garnish with green onion slices and serve.

Nutrition Facts : Calories 546.9 calories, Carbohydrate 50.2 g, Cholesterol 62 mg, Fat 31 g, Fiber 4.2 g, Protein 18.7 g, SaturatedFat 12.3 g, Sodium 841.4 mg, Sugar 16 g

THE BEST BRAISED SHORT RIBS



The Best Braised Short Ribs image

My DH is an excellent home chef and prefers cooking meat. He has tried many recipes for short ribs and did not love the results until now. This recipe came from Anne Burell, she's a Food Network star with a show on Saturday mornings. Her show is our favorite! And, wow, these short ribs...OMG! We served them with pasta and roasted brussel sprouts but next time I will do mashed potatoes.

Provided by Penny Stettinius

Categories     Meat

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 12

6 bone-in beef short ribs (about 5 3/4 pounds)
kosher salt
extra virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 celery ribs, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 garlic cloves, smashed
1 1/2 cups tomato paste
2 -3 cups hearty red wine
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves

Steps:

  • Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat.
  • Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
  • Preheat the oven to 375 degrees F.
  • While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste.
  • When the short ribs are very brown on all sides, remove them from the pan.
  • Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes.
  • Scrape the crud and let it reform.
  • Scrape the crud again and add the tomato paste.
  • Brown the tomato paste for 4 to 5 minutes.
  • Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn.
  • Reduce the mixture by half.
  • Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat.
  • Add the thyme bundle and bay leaves.
  • Cover the pan and place in the preheated oven for 3 hours.
  • Check periodically during the cooking process and add more water, if needed.
  • Turn the ribs over halfway through the cooking time.
  • Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce.
  • When done the meat should be very tender but not falling apart.
  • Serve with the braising liquid.

Nutrition Facts : Calories 107, Fat 0.3, SaturatedFat 0.1, Sodium 410.8, Carbohydrate 14.7, Fiber 3.1, Sugar 8, Protein 2.6

More about "kalops swedish braised short ribs recipes"

SWEDISH KALOPS RECIPE - THE DARING GOURMET
swedish-kalops-recipe-the-daring-gourmet image
2013-01-18 Remove the beef and set aside. In the same Dutch oven, heat another 2 tablespoons of butter and sauté the onions until translucent and just beginning to …
From daringgourmet.com
4.7/5 (3)
Servings 4
Cuisine Swedish
Category Stew


BRAISED SHORT RIBS - THE RECIPE WEBSITE
2017-01-27 Pre-heat oven to 375 degrees. Tie short ribs together with kitchen string, then salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat, and brown short ribs on each side. Remove short ribs…
From therecipe.website
Cuisine American
Total Time 3 hrs 20 mins
Category Main Dish
Calories 779 per serving
  • Pre-heat oven to 375 degrees. Tie short ribs together with kitchen string, then salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat, and brown short ribs on each side. Remove short ribs, and add carrots, celery, and onions to pan and cook to a golden brown, 5 to 10 minutes. Add tomato paste and flour, and cook 2 to 3 minutes.
  • Return short ribs to the pot, and deglaze with port and red wine. Cook until liquid is reduced by two-thirds. Bunch rosemary, parsley thyme, and bay leaves together and tie the bundle with kitchen string. Add garlic, the tied herbs, and stock. Bring to a boil, cover, and transfer to oven for 3 hours, until meat is fork-tender.
  • Transfer short ribs to a platter. Strain sauce through a fine sieve or cheesecloth into a medium-size saucepan. Reduce sauce over medium heat until it thickens. Adjust seasoning, spoon sauce over short ribs, and serve.


BRAISED SHORT RIBS IN POMEGRANATE BALSAMIC SAUCE (MAKE ...
2019-12-18 Although this braised short ribs recipe is unbelievably easy and cozy enough for weeknights, it looks and sounds elegant enough for Christmas, holidays, company or Sunday dinner. The pomegranate balsamic sauce adds an especially delectable WOW factor. Less Expensive. You will be charged top dollar for an entrée of beef short ribs …
From carlsbadcravings.com
Reviews 12
Servings 4
Cuisine American
Category Main Course
  • Preheat the oven to 325 degrees F. Pat ribs dry, then season evenly with 1 tablespoon kosher salt and 1 1/2 teaspoons pepper. Set aside while you chop your veggies.
  • Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Working in two batches, brown ribs on all sides until deeply golden, about 5 minutes. Remove to a plate.
  • Scrape out any black bits from the pan (if there are any) but leave the golden bits. Add additional oil to the pan if needed to equal 1 tablespoon; alternatively, drain extra grease to equal 1 tablespoon. Heat over medium-high heat. Add the carrots, onions and celery and cook for 4 minutes; add garlic and sauté 30 seconds.
  • Add all remaining ingredients, and give them a good stir, scraping up any flavorful bits on the bottom of the pan. Add seared ribs to the pot, bone-side up. The meat should be mostly submerged, if not, top the ribs off with water.


BRAISED SHORT RIBS - 365 DAYS OF BAKING
2019-05-29 Instructions. Preheat oven to 325°F. and prepare ribs by seasoning all sides with salt and pepper. Into a medium Dutch Oven, add the olive oil and heat over medium-high heat. Working in batches, add the ribs and sear until nicely browned on all sides, about 1-2 minutes per side. After browning, transfer to plate.
From 365daysofbakingandmore.com
5/5 (2)
Total Time 3 hrs 20 mins
Category Main Course
Calories 1337 per serving


CARNIVORE BRAISED SHORT RIBS RECIPE - KETOFOCUS
2020-08-15 Keto Braised Short Ribs Recipe. If you are after tender, juicy, fall off the bone beef, then you must make short ribs! There are many ways to prepare beef short ribs but one of my favorite ways is to braise them in chicken stock. Cooking your short ribs this way is a forgiving method of cooking them. You can let them simmver in the oven, while they bath in bone broth for a few hours or until ...
From ketofocus.com
5/5 (1)
Category Dinner
Cuisine American
Calories 723 per serving


FRENCH STYLE BRAISED SHORT RIBS - CLOSET COOKING
2020-03-19 French style slow braised short ribs in a tasty sauce! Pure comfort food! Brown the beef in a large, oven-safe, sauce pan over medium-high heat, about 3-4 minutes per side, and set aside before draining off all but 2 tablespoons of the grease. Add the onions, carrots, celery, and mushrooms and cook until tender, about 7-10 minutes.
From closetcooking.com
Reviews 39
Estimated Reading Time 6 mins
Servings 6
Total Time 3 hrs 15 mins


BARBECUE BONELESS BEEF SHORT RIBS | THE DOMESTIC MAN
2013-04-23 Turns out I made a great choice – the short ribs were perfectly moist and tasty, and a great change of pace from our typical method of cooking short ribs (braising). Author’s note: boneless short ribs, like the one in this recipe which came from US Wellness Meats , often come in 1lb. packages; each package will serve two people, and the rub ingredient amounts below are enough for two ...
From thedomesticman.com
Estimated Reading Time 3 mins


SWEDISH STEW (KALOPS) | THE DOMESTIC MAN
2013-04-16 Kalops is a traditional Swedish stew, first recorded in the 18th century. The word kalops itself is a cognate with the English word collops, which simply means “a slice of meat” – there’s actually some dispute as to whether the Swedish or English word came first.Either way, this stew is very similar to many English stews, but with a few Scandinavian twists: its signature flavor comes ...
From thedomesticman.com
Estimated Reading Time 4 mins


WWW.TASTEOFHOME.COM
www.tasteofhome.com
From tasteofhome.com


THE BEST BRAISED SHORT RIBS | SAM THE COOKING GUY 4K
Get ready for the best dinner ever with this recipe for braised beef short ribs & cauliflower mash.**NOTE: at 3.57 I say 'chicken broth' instead of 'beef bro...
From youtube.com


SWEDISH KALOPS - RECIPE | COOKS.COM
2015-05-11 SWEDISH KALOPS (Braised Short Ribs): 1 tbsp. butter 2 lb. short ribs 1 med. onion, sliced 1 tsp. salt 1/4 tsp. pepper 1 tsp. sugar 1/2 tsp. allspice 2 bay leaves 1 c. hot water 1/4 c. water 1 tbsp. flour 2 tbsp. heavy cream 1 tsp. sugar Noodles. Melt butter in Dutch oven. Add ribs. Cook over high heat until browned on all sides. Add onion, push down into fat around ribs with fork. Cook several ...
From cooks.com


RECIPEDB - COSYLAB.IIITD.EDU.IN
By category composition, top 50 recipes similar to: Kalops (Swedish Braised Short Ribs)
From cosylab.iiitd.edu.in


SWEDISH KALOPS RECIPE - FOOD NEWS
SWEDISH KALOPS : 1 tbsp. butter 3 lb. short ribs 1 med. onion 1 tsp. salt 1/4 tsp. white pepper 1 tsp. sugar 1/2 tsp. allspice 2 bay leaves 1 c. hot water 1/4 c. water 1 tbsp. flour 2 tbsp. heavy cream 1 tsp. sugar. Heat Dutch oven. Add butter, then ribs. Cook over high heat until browned on all sides. Kalops (Swedish Beef Stew) Recipe. Find scallop recipes, videos, and ideas from Food Network ...
From foodnewsnews.com


KALOPS SWEDISH BRAISED SHORT RIBS RECIPES
2015-05-11 · SWEDISH KALOPS (Braised Short Ribs): 1 tbsp. butter 2 lb. short ribs 1 med. onion, sliced 1 tsp. salt 1/4 tsp. pepper 1 tsp. sugar 1/2 tsp. allspice 2 bay leaves 1 c. hot water 1/4 c. water 1 tbsp. flour 2 tbsp. heavy cream 1 tsp. sugar Noodles. Melt butter in Dutch oven. Add ribs. Cook over high heat until browned on all sides. Add onion, push down into fat around ribs with fork ...
From tfrecipes.com


25 RECIPES: BEEF IDEAS | RECIPES, BEEF RECIPES, COOKING ...
Jun 10, 2019 - Explore Kelly's board "Recipes: Beef" on Pinterest. See more ideas about recipes, beef recipes, cooking recipes.
From pinterest.com


KALOPS (SWEDISH BRAISED BEEF & BROWN SAUCE) | RECIPE ...
Jun 12, 2013 - Kalops is an authentic Swedish dish made with cubed beef braised in a flavorful brown sauce with onions and carrots. This is my mother's variation, received from a friend raised in Sweden. Deceptively easy, this will become a family favorite after one bite. Jun 12, 2013 - Kalops is an authentic Swedish dish made with cubed beef braised in a flavorful brown sauce with onions and ...
From pinterest.co.uk


SWEDISH KALOPS RECIPES
Make and share this Kalops (Swedish Braised Short Ribs) recipe from Food.com. Provided by CJAY8248. Categories Meat. Time 2h10m. Yield 3 lbs. ribs, 5-6 serving(s) Number Of Ingredients 10. Ingredients ; 1 tablespoon butter or 1 tablespoon margarine: 3 lbs beef short ribs: 1 medium onion, peeled and sliced: 1 1/2 teaspoons salt: 1/4 teaspoon white pepper: 2 teaspoons sugar: 1/2 teaspoon ...
From tfrecipes.com


Related Search