SIMPLE BEEF SHORT RIBS
The basics of this recipe came from my mom, and it was passed down to her from her mother and Oma. I changed it a little, and you can too. You can braise in basically any liquid you want. The short ribs come out so delicious and tender, and there is not an overwhelming sauce to overpower them.
Provided by CooperCook
Categories Main Dish Recipes Rib Recipes
Time 2h30m
Yield 4
Number Of Ingredients 10
Steps:
- Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
- Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.
Nutrition Facts : Calories 363.8 calories, Carbohydrate 10 g, Cholesterol 54.2 mg, Fat 27.4 g, Fiber 0.8 g, Protein 13 g, SaturatedFat 11.2 g, Sodium 651.4 mg, Sugar 1.9 g
LIP SMACKING SAVORY BEEF SHORT RIBS
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
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.
SAVORY BEEF SHORT RIB DINNER
Juicy mouth-watering beef rib dinner packed with veggies for your family!
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h40m
Yield 4
Number Of Ingredients 14
Steps:
- Cook ribs in 12-inch nonstick skillet over medium-high heat, turning frequently, until brown on all sides. While ribs are browning, layer onion, tomatoes, carrots, potatoes and garlic in 4- to 6-quart slow cooker.
- Place ribs on vegetables in cooker. Sprinkle ribs with salt, thyme, basil and pepper. Drain off any fat from skillet; add wine, 1/2 cup of the water and the bouillon to skillet. Heat to boiling over medium heat, stirring occasionally. Pour hot wine mixture over ribs.
- Cover and cook on low heat setting 8 to 10 hours or until ribs are tender.
- About 15 minutes before serving, remove ribs and vegetables, using slotted spoon; place in serving bowl. Skim fat from juices in cooker.
- Mix remaining 1/2 cup water and the flour in 4-cup glass measuring cup or medium microwavable bowl until smooth. Pour juices from cooker into flour mixture; mix well. Microwave uncovered on High 3 to 4 minutes, stirring once halfway through cooking, until mixture boils. Pour sauce over ribs and vegetables.
Nutrition Facts : Calories 425, Carbohydrate 55 g, Cholesterol 50 mg, Fiber 6 g, Protein 22 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 710 mg
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