Short Ribs Pacific Style Recipes

CARIBBEAN BEEF SHORT RIBS

Caribbean Beef Short Ribs image

This is a fantastic change of pace from a typical slow-cooker stew. Its combination of flavors-short ribs, rum and fruit- makes it feel like an exotic Caribbean dish. Make sure to leave the mangoes and pineapple on top of the beef, instead of stirring them in, so that their color will stay bright yellow. When removing the mixture from the slow cooker, take out the fruit first and place in a separate bowl from the meat to avoid coating them with the with brown sauce. I like to also serve it with rice.-Loanne Chiu, Fort Worth, Texas

Provided by Taste of Home

Categories Dinner

Time 6h

Yield 8 servings.

Number Of Ingredients 19

Ingredients

3 pounds boneless beef short ribs, cut into 1-1/2-inch pieces
1/4 cup olive oil
2/3 cup thawed pineapple juice concentrate
2/3 cup reduced-sodium soy sauce
1/2 cup water
1/3 cup rum
1/3 cup honey
2 tablespoons minced fresh gingerroot
6 garlic cloves, minced
2 teaspoons pepper
1 teaspoon ground allspice
1/2 teaspoon salt
2 large sweet red peppers, chopped
2 cups cubed fresh pineapple
2 cups cubed peeled mango
6 green onions, cut into 1-inch pieces
2 tablespoons cornstarch
2 tablespoons cold water
Lettuce leaves

Steps:

In a large skillet, brown ribs in oil in batches on all sides. Transfer to a 4-qt. slow cooker., Add the pineapple juice concentrate, soy sauce, water, rum, honey, ginger, garlic, pepper, allspice and salt to the skillet. Bring to a boil; reduce heat and simmer for 5 minutes. Pour over ribs. , Cover and cook on low for 5-6 hours or until meat is tender. Stir in red peppers. Top with the pineapple, mango and onions (do not stir). Cover and cook 30 minutes longer or until heated through., Remove beef mixture to a large bowl; keep warm. Transfer cooking juices to a small saucepan. Combine cornstarch and cold water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve beef mixture on lettuce; drizzle with sauce.

Nutrition Facts : Calories 450 calories, Fat 20g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 1004mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 3g fiber), Protein 26g protein.

SHORT RIBS PROVENçALE

Short Ribs Provençale image

Provided by Rick Rodgers

Categories Beef Herb Olive Side Braise Dinner Carrot Potluck Simmer Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 17

Ingredients

2 tablespoons extra-virgin olive oil
6 pounds individual short ribs (not cross-cut flanken)
3/4 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 large onion, finely chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
12 garlic cloves, peeled
1 tablespoon herbes de Provence
2 tablespoons all-purpose flour
2 cups hearty red wine, such as Zinfandel or Shiraz
1 3/4 cups beef stock, preferably homemade, or reduced-sodium chicken broth
One 14 1/2-ounce can diced tomatoes in juice, drained
1 bay leaf
8 ounces baby-cut carrots
1/2 cup Mediterranean black olives, such as Niçoise, pitted
3 tablespoons chopped fresh parsley for garnish

Steps:

1. Position a rack in the center of the oven and preheat to 300°F.
2. Heat the oil in a large (at least 6-quart) Dutch oven or flameproof casserole over medium-high heat. Season the short ribs with the salt and pepper. In batches, without crowding, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, about 8 minutes. Using tongs, transfer the ribs to a platter.
3. Pour off all but 2 tablespoons of the fat from the pot. Add the onion, chopped carrot, and celery to the pot and reduce the heat to medium-low. Cover and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the garlic, herbes de Provence, and flour and stir until the garlic gives off its aroma, about 1 minute. Stir in the wine and bring to a boil over high heat, stirring up the browned bits on the bottom of the pan with a wooden spoon. Add the broth, tomatoes, and bay leaf. Return the short ribs, and any juices, to the pot. Add cold water as needed to barely reach the top of the ribs and bring to a boil over high heat.
4. Cover tightly, transfer to the oven, and bake, stirring occasionally to change the position of the ribs, until the meat is falling-off-the-bone tender, about 2 1/2 hours. During the last 15 minutes, add the baby carrots.
5. Transfer the short ribs to a deep serving platter and cover with aluminum foil to keep warm. Skim off the fat from the surface of the cooking liquid, and discard the bay leaf. Bring to a boil over high heat and cook until the liquid is reduced to a sauce consistency, about 10 minutes (the exact time depends on the size of the pot). Add the olives and cook to heat them through, about 3 minutes. Season the sauce with salt and pepper.
6. Spoon the sauce with the carrots over the ribs, sprinkle with the parsley, and serve hot.

PACIFIC STYLE BEEF RIBS

Pacific Style Beef Ribs image

Make and share this Pacific Style Beef Ribs recipe from Food.com.

Provided by Donna Matthews

Categories Meat

Time 8h10m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

3 lbs boneless beef short ribs
1 large onion
2/3 cup ketchup
3 tablespoons soy sauce
2 tablespoons cider vinegar
2 tablespoons brown sugar

Steps:

Place ribs in bottom of crockpot.
Chop onion and add to crockpot.
Combine ketsup, soy sauce, vinegar and sugar, stirring to mix.
Pour over ribs.
Cook on low for 8 hours.

SHORT RIBS PACIFIC STYLE

Short Ribs Pacific Style image

Number Of Ingredients 7

Ingredients

4 pounds beef short ribs 2-3" lengths
1 onion, chopped
1 tablespoon butter
2/3 cup ketchup
3 tablespoons soy sauce
2 tablespoons cider vinegar
2 tablespoons brown sugar

Steps:

Place beef ribs on a broiler pan and broil until well browned to remove excess fat. Transfer to crock pot. Saute onions in butter until limp and golden. Pour in catsup, soy sauce, vinegar and brown sugar. Heat until blended. Pour over ribs. Cover and cook on LOW 8 hours.

Nutrition Facts : Nutritional Facts Serves

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