Lip Smacking Savory Beef Short Ribs Recipes

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SLOW COOKER MELT-IN-YOUR-MOUTH SHORT RIBS



Slow Cooker Melt-In-Your-Mouth Short Ribs image

The name says it all...short ribs become exceedingly tender when slow-cooked in a flavorful combination of French onion soup, ale, garlic, brown sugar and seasonings.

Provided by Food Network

Time 8h10m

Yield 6 servings

Number Of Ingredients 7

6 serving-sized pieces beef short ribs (about 3 pounds)
2 tablespoons packed brown sugar
3 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
1/4 cup all-purpose flour
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1 bottle (12 fluid ounces) dark ale or beer

Steps:

  • Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture. Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.

LIP SMACKING SAVORY BEEF SHORT RIBS



Lip Smacking Savory Beef Short Ribs image

These short ribs are wonderful. A real comfort dish, beautiful served with mashed potatoes and fresh garden peas. My family loves short ribs and we are always on the lookout for new ways to prepare them. I always buy short ribs with the bone, as they have the most flavor. The basic recipe is a friends, I've just changed a few things to make them perfect for my familys taste buds. I hope you will enjoy these as much as we do.

Provided by Baby Kato

Categories     Meat

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 19

3 1/2 tablespoons oil, sunflower
6 beef short ribs, bone in
2 leeks, use the white only, sliced
2 carrots, sweet, peeled, coarsely chopped
2 parsnips, peeled, coarsely chopped
2 celery ribs, coarsely chopped
2 onions, medium, sweet, sliced
2 shallots, french, minced
3 garlic cloves, chopped
2 tablespoons tomato paste
1 teaspoon salt, seasoned
1/2-1 teaspoon red pepper flakes
1/2 teaspoon black pepper, freshly ground
1/2 cup balsamic vinegar
1/4 cup sugar, brown
3 sprigs rosemary, fresh
1 sprig thyme, fresh
1 tablespoon mustard, dijon
4 cups beef stock

Steps:

  • Heat oil in a heavy pan. I use a cast iron one.
  • I sear the ribs, two at a time to give them space to cook, for about 5 minutes per side or until well browned.
  • After all the ribs have been seared, remove from pan and put aside until needed.
  • Add leeks, carrots, parsnips, celery, onion, shallots and garlic to the pan and cook on low heat, stirring occasionally for 15 - 20 minutes.
  • Now add the tomato paste, salt, red & black peppers to the vegetable mixture and cook for 8 - 10 minutes more.
  • Next add the vinegar, sugar, rosemary, thyme, mustard, mix well and then add the beef stock.
  • Preheat oven to 325 degrees.
  • Return the short ribs to the pot and bring to a low simmer and cover.
  • Place in a 325 oven for 2 - 2 1/2 hours or until the ribs are tender.
  • Remove the ribs from pot, cover with foil to keep warm.
  • Remove all vegetables from liquit and bring the liquid to a boil, cooking until reduce to 1 cup.
  • Drizzle the glaze over the ribs and enjoy.

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