Red Hot Ribs Recipes

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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.

INSTANT POT® SHORT RIBS



Instant Pot® Short Ribs image

It's easy to love fall-off-the-bone short ribs. The only problem with a traditional braising recipe is that it will be hours before eating happens. Make short ribs in an electric pressure cooker and eat these in half the time. The pressure inside the cooker transforms any liquid into hot steam, which goes deep into the meat and produce far more tender ribs than any other method would make. Less time and better? You bet.

Provided by Shauna James Ahern

Categories     Main Dish Recipes     Rib Recipes

Time 10h4m

Yield 12

Number Of Ingredients 13

1 (750 milliliter) bottle full-bodied red wine
4 pounds beef short ribs
salt and ground black pepper to taste
1 cup all-purpose flour
¼ cup olive oil
3 tablespoons unsalted butter
1 ½ cups chopped white onion
1 cup peeled and minced carrots
2 cloves garlic, sliced
2 sprigs fresh rosemary
1 quart chicken stock, or as needed
¼ cup water
2 tablespoons cornstarch

Steps:

  • Pour red wine over short ribs in a large bowl. Marinate in the refrigerator, 8 hours to overnight.
  • Remove ribs from marinade, saving marinade for later use. Season short ribs with salt and pepper. Coat 1 side of each short rib with flour.
  • Select the "Saute" setting on an electric pressure cooker (such as Instant Pot®); add olive oil and butter. Cook and stir until butter melts, about 2 minutes. Add 3 short ribs to hot butter-oil mixture. Cook until bottom is browned, about 8 minutes. Transfer browned short ribs to a plate. Repeat cooking with remaining short ribs, reserving butter-oil mixture in the pot.
  • Cook and stir onion, carrots, garlic, and rosemary in the hot butter-oil mixture, scraping browned bits off the sides of pot, until onion is softened and starting to brown, about 5 minutes. Add reserved wine marinade; stir well. Simmer until wine is reduced by 1/2, about 10 minutes.
  • Return ribs to the pot; add chicken stock. Ensure the total volume does not go above the maximum fill line and that the bulk of the ribs are submerged. Seal the pressure cooker. Turn the venting knob on top to "Sealed", causing the floating valve to pop up.
  • Press the "Manual" button; set timer for 35 minutes. Tap the venting knob with a wooden spoon or spatula. Stand back; turn knob to point at "Vent." Remove lid when pressure is released, about 5 minutes.
  • Transfer the ribs to a plate and cover with aluminum foil, reserving sauce in the pot.
  • Turn the Instant Pot to "Saute". Simmer sauce until slightly reduced, about 5 minutes. Stir water and cornstarch together in a bowl until smooth; add to sauce in the pot. Cook for 3 minutes. Strain sauce and serve over ribs.

Nutrition Facts : Calories 484.9 calories, Carbohydrate 13.2 g, Cholesterol 70 mg, Fat 35.5 g, Fiber 0.7 g, Protein 15.9 g, SaturatedFat 14.3 g, Sodium 277.4 mg, Sugar 1.4 g

RED RIBS



Red Ribs image

Make and share this Red Ribs recipe from Food.com.

Provided by Food.com

Categories     Pork

Time 7h

Yield 1 Rack Ribs

Number Of Ingredients 20

1 1/4 cups ketchup
1 cup dark brown sugar
1/4 cup molasses
1/4 cup pineapple juice
1/4 cup water
2 1/2 teaspoons ground mustard
2 teaspoons paprika
1/2 teaspoon garlic powder
1 pinch cayenne pepper
1 1/2 teaspoons kosher salt
1 teaspoon coarse black pepper
1 cup brown sugar
1/2 cup paprika
2 tablespoons coarse black pepper
1 1/2 tablespoons kosher salt
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 1/2 teaspoons chili powder
1 teaspoon cayenne
secret savory herbs

Steps:

  • Whisk together all sauce ingredients and place open in smoker for 60 minutes, whisking every 15 minutes Trim baby-back ribs & remove membrane. Apply HEAVY rub 1 hour before smoking and let the ribs come to room temperature Place on smoker with CLEAN BURNING FIRE at 225 degrees for 1.5 hours. Remove from smoker and apply a light layer of sauce and a little more rub. Seal in tented foil (not tightly wrapped against ribs). Continue to cook at 225 degrees for 1 hour. Remove from smoker and remove foil. Apply light layer of sauce for glaze. Place back in 225 degree smoker for anywhere from half an hour to an hour and a half (checking for doneness) lightly glazing every 20 minutes. Checking for doneness: Remove from smoker when whole rack has a nice bend (when held in the center) without breaking. Apply final layer thick of sauce, place back on smoker for 5 minutes to set glaze.
  • A perfectly cooked rib should hold firm, but with a slight tug it bites off the bone clean.

Nutrition Facts : Calories 2578.7, Fat 12.2, SaturatedFat 2, Sodium 17580.5, Carbohydrate 644.6, Fiber 31.2, Sugar 556.3, Protein 21.8

CHINESE BBQ PORK (CHAR SIU) RIBS RECIPE



Chinese BBQ Pork (Char Siu) Ribs Recipe image

Everybody loves Chinese restaurant "BBQ" ribs. They have a distinct pork flavor, a glossy sheen that implies the sweet glaze beneath, and a glowing red-pink color that penetrates the surface. Here's a simple recipe for making Chinatown char siu ribs at home on your grill or in the oven featuring a flavorful marinade. You can use any cut of ribs.

Provided by Kris Coppieters

Categories     Dinner     Lunch     Main Course

Number Of Ingredients 13

1 slab ribs ((any cut))
¼ cup hoisin sauce
¼ cup water
2 tablespoons brandy ((or dark rum or bourbon))
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon hot sauce such as Tabasco
½ tablespoon ground/powdered ginger
½ tablespoon ground/powdered onion
¼ tablespoon ground/powdered garlic
¼ tablespoon five spice powder
½ teaspoon red food coloring

Steps:

  • Prep. Remove the membrane from the rack of ribs. Cut the rack in to individual ribs.
  • Mix the marinade thoroughly in a bowl. Don't skip the booze. It helps penetrate, and even if you're a teetotaler, don't worry, there isn't any measurable alcohol in the meat. Yes, I know alcohol can dry meat out, but I just think it works well in this case. If you must skip it, substitute apple juice or water. You can substitute fresh ginger and garlic for powdered ginger and garlic if you wish.
  • Marinate. Marinate the meat for 1 to 2 hours in a metal bowl or zipper bags. Discard the used marinade. It is contaminated with meat juice. Don't marinate in a plastic bowl if you use the food coloring. It might stain.
  • Fire up. As much as we are fans of outdoor cooking, this meat also tastes great cooked in an indoor oven. Either way, heat your cooker or oven to about 225°F (107.2°C) in the indirect zone.
  • Cook. If you are grilling, set up in a 2-zone or Indirect system. Make sure the meat is not directly over the flame on a grill. Indoors, put a pan of water with a rack on top of it under the meat. This is important or drippings will burn in the pan. Roast ribs for about 3 hours, loin strips for about 1 1/2 hours. If you grill, skip the smoking wood. I think it is cleaner and brighter sans lumber.
  • Serve. Once completely cooked, slice the rack of ribs between the bones and serve.

INSTANT POT SHORT RIBS



Instant Pot Short Ribs image

Make these Juicy Melt-in-Your-Mouth Instant Pot Short Ribs that will impress your guests! Fall-Off-the-Bone Tender Red Wine Braised Beef Short Ribs, soaked with deliciously sweet-savory-umami flavors. Paired with buttery mashed potatoes cooked in the same pot.

Provided by Amy + Jacky

Categories     Dinner     Main

Time 1h40m

Number Of Ingredients 20

6 - 10 pieces (1116g) bone-in short ribs ((1.5 - 2 inches thick))
6 cloves garlic (, crushed and chopped)
2 (300g) small onions (, sliced)
2 (170g) medium carrots (, chopped)
2 ribs (90g) celery (, chopped)
½ cup (125ml) red wine (Cabernet Sauvignon)
½ cup (125ml) unsalted chicken stock or good quality beef broth
2 tablespoons (30ml) balsamic vinegar
1 - 1.5 tablespoon (14-21g) brown sugar
1 tablespoon (15ml) regular soy sauce
1 tablespoon (15ml) fish sauce
1 tablespoon (15ml) olive oil
2 bay leaves
A pinch dried thyme
Kosher salt and ground black pepper to taste
2.5 tablespoons (22.5g) cornstarch
3 tablespoons (45ml) cold water
3 - 4 russet potatoes (, halved)
100 ml whole milk
1 - 2 tablespoons (14g - 28g) unsalted butter

Steps:

  • Brown Short Ribs in Instant Pot: Heat up Instant Pot using Sauté More. Wait until it says HOT (prevents short ribs from sticking to the pot). Add 1 tbsp (15ml) olive oil in Instant Pot. Season one side generously with salt and black pepper. Add in 5 pieces of short ribs, then brown each side for 4 minutes. While one side is browning, season the other side with more salt and black pepper.*Pro Tip: Avoid overcrowding by browning short ribs in batches.
  • Saute Onion & Garlic: Set aside the browned short ribs. Add in sliced onions, and saute until soften (~ 3 minutes). Add in chopped garlic, and saute until fragrant (~30 seconds).
  • Saute Veggies & Spices: Add in chopped carrots, celery, a pinch of dried thyme, and 2 bay leaves, then saute for 2 minutes.
  • Deglaze Instant Pot: Pour ½ cup (125ml) red wine in Instant Pot and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix. Let the wine simmer for a minute to allow some of the alcohol to evaporate.
  • Pressure Cook Short Ribs: Add 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1-1.5 tbsp (14-21g) brown sugar, 2 tbsp (30ml) balsamic vinegar, and ½ cup (125ml) unsalted chicken stock in Instant Pot. Carefully add in browned short ribs + meat juice.If you are making mashed potatoes: Cut 3 - 4 potatoes in half, then place them in a stainless steel bowl. Layer the bowl on top of the short ribs. Then, pressure cook:-With Potatoes: High Pressure 42 minutes + Natural Release 15 minutes-No Potatoes: High Pressure 45 minutes + Natural Release 15 minutes
  • Optional - Make Mashed Potatoes: Drain & transfer the potatoes to a larger mixing bowl. Mash the potatoes with a potato masher. Mix in 100ml whole milk and 1 - 2 tbsp (14g -28g) unsalted butter. Season to taste with salt & pepper.
  • Thicken & Seasonings: Carefully set aside the short ribs. Mix 2.5 tbsp (22.5g) cornstarch and 3 tbsp (45ml) cold water together in a small mixing bowl. Bring the sauce to a simmer and add the cornstarch mixture one third at a time to thicken the red wine sauce until desired thickness. Taste and season with more salt, black pepper, and brown sugar if necessary (For reference: we added 3 large pinches of salt).
  • Serve Short Ribs: Carefully place the short ribs back in the sauce to keep them hot. Serve & be prepared for your guests to beg for more of this deliciously beautiful creation!

Nutrition Facts : Calories 345 kcal, Carbohydrate 16 g, Protein 27 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 80 mg, Sodium 534 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

RED HOT RIBS



Red Hot Ribs image

This is adapted from a short-ribs recipe by Sheila Lukins that I found in the Sunday newspaper supplement, "Parade". Since I'm not a big fan of beef ribs, I converted it to spareribs and adjusted the seasonings accordingly. Prep time does not include marinating time.

Provided by Toby Jermain

Categories     Pork

Time 3h

Yield 4 serving(s)

Number Of Ingredients 17

2 racks of baby-back pork ribs, rinsed,patted dry,and cut into 2 rib pieces
salt & freshly ground black pepper
Lawry's Seasoned Salt
garlic granules
Worcestershire sauce, and
extra virgin olive oil, for rubbing ribs
2 -3 tablespoons extra virgin olive oil, as needed
2 large onions, slivered lengthwise (3-4 cups)
2 tablespoons minced garlic, more to taste
1/4 cup Dijon mustard
1/4 cup fresh lemon juice, more to taste
cider vinegar or balsamic vinegar, to adjust sauce tartness
2 tablespoons Worcestershire sauce
1 -2 tablespoon hot sauce (preferably Sriracha oriental hot sauce or Cholula Mexican hot sauce, or to taste)
2 -3 teaspoons chili powder
1 tablespoon brown sugar
1 (14 1/2 ounce) can beef broth

Steps:

  • Generously season rib pieces on all sides with seasoned salt, granulated garlic, and salt and pepper to taste, and rub with Worcestershire sauce and then with olive oil.
  • Seal into a Ziploc plastic bag, and marinate in refrigerator at least overnight and preferably 2 nights, turning and kneading regularly.
  • Spray a 9"x13"x2" (or larger) casserole with nonstick spray, and preheat oven to 425 degrees F.
  • Heat olive oil in a large skillet over medium-high heat, brown ribs well on all sides.
  • Drain them, transfer them to the casserole meaty side down, and set them aside.
  • Drain excess fat from pan or add more olive oil as needed to total about 2 Tbsp.
  • Reduce heat to medium, and add sliced onions.
  • Stir to coat with oil, and saute until onions begin to soften.
  • Add minced garlic, and continue to saute for another 3-4 minutes.
  • While onions cook, combine all remaining ingredients in a medium bowl, and whisk until smooth, and adjust seasonings, lemon juice, and vinegar to taste.
  • Stir into the skillet with the onions, and continue cooking until the mixture boils.
  • Spread the onion mixture over the ribs, moving the ribs around so some goes underneath.
  • Cover with aluminum foil, place in the oven, and immediately reduce the oven temperature to 350 degrees F.
  • Bake, covered, for 1 hour, remove foil, turn ribs meaty side up, pushing them back under the onions, and bake for 1 hour longer.
  • Transfer ribs to a serving platter, leaving as much sauce as possible in the casserole, and tent ribs with foil.
  • Let the sauce sit for a couple minutes, then blot the surface with paper towels to remove as much grease as possible.
  • Taste, and adjust tartness and seasonings to taste.
  • Spoon the sauce over the ribs, and serve immediately.
  • If desired, remove leftover meat from bones, and save with sauce for use in barbecue sandwiches.
  • Serve with Cabbage and Daikon Slaw.

Nutrition Facts : Calories 1340.3, Fat 95.4, SaturatedFat 32.1, Cholesterol 369.5, Sodium 1228.4, Carbohydrate 16.1, Fiber 2.4, Sugar 8.1, Protein 105.3

RED WINE-BRAISED SHORT RIBS



Red Wine-Braised Short Ribs image

Provided by Ina Garten

Categories     main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 14

5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks
Good olive oil
Kosher salt and freshly ground black pepper
3 cups chopped leeks, white and light green parts (3 leeks)
3 cups chopped celery (5 to 6 ribs)
2 cups chopped yellow onions (2 onions)
2 cups chopped unpeeled carrots (6 carrots)
1 1/2 tablespoons minced garlic (5 cloves)
1 (750-milliliter) bottle Burgundy, Cotes du Rhone, Chianti, or other dry red wine
4 cups beef stock, preferably homemade or College Inn
1 cup canned crushed tomatoes, such as San Marzano
1 (11.2-ounce) bottle Guinness draught stout
6 sprigs fresh thyme, tied with kitchen string
Toasted baguette, for serving

Steps:

  • Preheat the oven to 425 degrees F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F.
  • Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
  • Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.
  • Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side.

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Red Hot and Blue Recipes 247 Recipes. Last updated Jan 21, 2022. This search takes into account your taste preferences. 247 suggested recipes. Cinnamon Apple Chops Pork. vegetable oil, black pepper, cinnamon hot candy, boneless ribeye (rib) pork chops and 3 more. Easy Chicken Curry Bertolli. heavy or whipping cream, hots, boneless, skinless chicken breast …
From yummly.com


SHORT RIBS IN RED WINE SAUCE RECIPE - ALL INFORMATION ...
Braised Short Ribs with Red Wine Sauce - Beef tip www.beefitswhatsfordinner.com. Beef Short Ribs and mushrooms are braised in beef stock and red wine for a deep delicious flavor.Ingredients: 2 pounds beef Chuck Short Ribs, Boneless 1 teaspoon vegetable oil 1-1/4 cups beef broth 1-1/2 cups dry red wine, divided 2 small onions, quartered 4 teaspoons …
From therecipes.info


BUFFALO BABY BACK RIBS RECIPE | FRANK'S REDHOT US
Brush ribs all over with about half of the RedHot mixture and place bone side-up on rack on a foil-lined shallow baking pan. Broil 5 to 10 minutes or until sauce is slightly thickened and no longer shiny. Turn ribs and brush with some of the remaining RedHot mixture. Broil 5 to 10 minutes longer. Slice into individual ribs, brush with any remaining sauce or serve with sauce on the …
From franksredhot.com


HOW LONG TO COOK SHORT RIBS IN OVEN AT 350? EASY RECIPE!
2022-01-29 Bring the short ribs to room temperature. Mix the ingredients in a small bowl, until it’s smooth, and heat them in the microwave on low power for 2-3 minutes. Brush the sauce all over the short ribs and transfer them to a baking dish. Put the ribs into the preheated oven and bake them at 350 degrees for 50 minutes.
From hotsalty.com


PORK RIB RECIPES | ALLRECIPES
351. This is a multiple prize-winning master recipe. It has several steps that can be used on pork spareribs, country-style ribs, or pretty much any other type of pork rib; simply adjust oven time up for meatier cuts. Use some soaked wood chips on the barbecue. The smokier the grill, the better the ribs will taste!
From allrecipes.com


PORK RIBS AND POTATOES RECIPE | RED BRAISED - YOUTUBE
Today we are going to red braise pork ribs with potatoes. Red braising is a Chinese method of braising meat and vegetables. There are lots of ingredients you...
From youtube.com


RECIPE: HOT WOLF RIBS - ITEM - CLASSIC WORLD OF WARCRAFT
Recipe: Hot Wolf Ribs. SoM Phase 1; Item Level 35: Requires Cooking (175) Use: Teaches you how to cook Hot Wolf Ribs. Sell Price: 12 50. Hot Wolf Ribs Item Level 35 Requires Level 25 Use: Restores 874.8 health over 27 sec. Must remain seated while eating. If you spend at least 10 seconds eating you will become well fed and gain 8 Stamina and Spirit for 15 min. Max Stack: …
From classic.wowhead.com


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