Short Ribs With Plums Recipes

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PRESSURE COOKER SHORT RIBS IN PLUM SAUCE



Pressure Cooker Short Ribs in Plum Sauce image

A pressure cooker can take an afternoon's project and turn it into a dinner-in-an-hour affair. Case in point: These short ribs, adapted from the cookbook author Lorna Sass, would have required a few hours on the stove. Here they can be made in a fraction of the time.

Provided by Mark Bittman

Categories     dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

4 pounds meaty short ribs, excess fat removed
1 1/2 cups chicken or beef broth
1 cup coarsely chopped leeks (green parts included) or onions
1 tablespoon balsamic vinegar, plus more if needed
2 tablespoons Japanese soy sauce
1 1/4 cups tightly packed pitted prunes
4 to 6 large Yukon Gold potatoes, washed and left whole
1 to 1 1/2 tablespoons grated fresh ginger
Salt and freshly ground pepper
1/4 cup thinly sliced scallions, for garnish

Steps:

  • Trim excess surface fat from the ribs. In a 6-quart or larger pressure cooker, combine broth, leeks and vinegar. Pour 2 tablespoons of soy sauce onto a large plate, and turn the meat in it to coat thoroughly.
  • Place meat in the cooker with any unabsorbed soy sauce. Scatter prunes around the sides; distribute the potatoes on top. Lock lid in place. Over high heat, bring to high pressure. Reduce heat just enough to maintain high pressure. Cook for 30 minutes. Turn off heat and allow pressure to decrease naturally, about 15 minutes.
  • Remove lid, tilting it away from you to allow the steam to escape. Remove potatoes, and set aside. The ribs should be fork tender. If not, simmer with lid ajar until done. Transfer meat to a platter.
  • Strain the broth, and degrease in a fat separator or refrigerate overnight. Discard congealed fat. Return broth and solids to the cooker. To thicken the sauce and intensify the taste, boil over high heat, stirring often, until syrupy, 3 to 5 minutes.
  • Add more vinegar, if needed, to balance the sweetness and intensify the flavors. Stir in ginger to taste. Adjust seasonings with salt and pepper. Quarter the potatoes, and return them and the meat to the cooker to reheat and coat with sauce. Transfer to a platter or individual plates, and garnish with scallions. Serve any extra sauce on the side.

SLOW-COOKER PLUM BARBECUE SHORT RIBS



Slow-Cooker Plum Barbecue Short Ribs image

Beef short ribs come out of the slow cooker tender and flavorful. Plum preserves add a sweet twist to the barbecue sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 5h30m

Yield 6

Number Of Ingredients 10

2 tablespoons vegetable oil
4 lb beef short ribs
1 large sweet onion (Bermuda, Maui or Spanish), cut in half, sliced
1 bottle (12 oz) chili sauce
3/4 cup plum preserves
2 tablespoons packed brown sugar
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
1/4 teaspoon ground cloves

Steps:

  • In 12-inch skillet, heat oil over medium-high heat. Cook ribs in oil (in batches if necessary) 8 to 10 minutes, turning occasionally, until brown on all sides.
  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place onion and ribs. Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
  • In 2-quart saucepan, cook remaining ingredients over medium heat 15 to 20 minutes, stirring frequently, until sauce has thickened.
  • Drain excess liquid from slow cooker. Pour sauce over ribs. Increase heat setting to High. Cover; cook 25 to 35 minutes longer or until hot.

Nutrition Facts : Calories 480, Carbohydrate 50 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 5 g, Protein 24 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 34 g, TransFat 1 g

SHORT RIBS WITH PLUMS



Short Ribs with Plums image

My mother got this recipe in the '40s, and I often requested this dish for my birthday meal. The gravy is delicious.

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 4 servings.

Number Of Ingredients 10

2 to 2-1/2 pounds beef short ribs
1 tablespoon vegetable oil
1/3 cup chopped onion
1 teaspoon salt
1 teaspoon browning sauce, optional
1/4 teaspoon pepper
1 cup water, divided
15 pitted dried plums (prunes)
1 tablespoon cornstarch
Hot cooked rice

Steps:

  • In a large skillet, brown the meat in oil over medium heat. Remove meat; keep warm. Add onion to the drippings. Saute onion until tender, scraping the pan to loosen browned bits; drain. Add the salt, browning sauce if desired, pepper, 3/4 cup water and dried plums. Bring to a boil; return meat to the pan. Reduce heat; cover and simmer for 1 hour or until meat is tender. Remove meat; keep warm., Skim fat from the pan. Combine the cornstarch and the remaining water until smooth. Stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thicken. Serve with ribs and rice.

Nutrition Facts : Calories 303 calories, Fat 14g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 629mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 2g fiber), Protein 19g protein.

SUPER SHORT RIBS



Super Short Ribs image

This are delicious beef short ribs cooked in a sweet hot sauce. Makes a great family meal. Try serving with mashed potatoes.

Provided by ABLOOM

Categories     Main Dish Recipes     Rib Recipes

Time 2h30m

Yield 8

Number Of Ingredients 11

1 tablespoon olive oil
4 ¼ pounds beef short ribs
2 onions, quartered
1 (8 ounce) can pineapple chunks
1 (14 ounce) can beef broth
½ cup chili sauce
¼ cup honey
3 tablespoons Worcestershire sauce
4 cloves garlic, minced
salt and pepper to taste
2 tablespoons chopped fresh parsley, for garnish

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat the oil in a Dutch oven over medium high heat. Add the ribs and brown well on all sides in small batches. Set ribs aside.
  • Add the onions, broth, pineapple, chili sauce, honey, Worcestershire sauce and garlic. Return the ribs to the pot, coating them well with this sauce.
  • Bake, covered, at 350 degrees F (175 degrees C) for 1 hour. Remove cover, season with salt and pepper to taste, and bake for 1 more hour. Garnish with the parsley.

Nutrition Facts : Calories 600 calories, Carbohydrate 21.7 g, Cholesterol 99.1 mg, Fat 46.1 g, Fiber 1 g, Protein 24.3 g, SaturatedFat 19.1 g, Sodium 507.7 mg, Sugar 16.4 g

RIBS WITH PLUM SAUCE



Ribs with Plum Sauce image

I found the recipe for this tangy-sweet basting sauce when a surplus of plums sent me searching for new ideas to use all the fruit. In summer, I like to finish the ribs on the grill, brushing on the sauce, after first baking them in the oven. - Marie Hoyer, Hodgenville, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 5

5 to 6 pounds pork spareribs
3/4 cup reduced-sodium soy sauce
3/4 cup plum jam or apricot preserves
3/4 cup honey
2 to 3 garlic cloves, minced

Steps:

  • Cut ribs into serving-size pieces; place with bone side down on a rack in a shallow roasting pan. Cover and bake at 350° for 1 hour or until ribs are tender; drain. , In a small bowl, combine the remaining ingredients; brush some of the sauce over ribs. Bake at 350° or grill over medium heat, uncovered, 30 minutes longer, turning and basting occasionally.

Nutrition Facts : Calories 948 calories, Fat 53g fat (20g saturated fat), Cholesterol 213mg cholesterol, Sodium 2005mg sodium, Carbohydrate 61g carbohydrate (57g sugars, Fiber 0 fiber), Protein 55g protein.

3-INGREDIENT SWEET AND SAVORY SHORT RIBS



3-Ingredient Sweet and Savory Short Ribs image

Tangy teriyaki and sweet prune juice are all you need to make flavorful, succulent short ribs.

Provided by Molly Baz

Categories     3-Ingredient Recipes     Beef     Sauce     Beef Rib     Quick & Easy     Dinner

Number Of Ingredients 5

3 pounds English-style bone-in beef short ribs
Kosher salt, freshly ground black pepper
2 tablespoons olive oil
1 cup prune juice
1 cup teriyaki sauce

Steps:

  • Preheat oven to 350°F. Season ribs with salt and pepper. Heat oil in a Dutch oven or large ovenproof pot over medium-high. Working in batches if necessary, sear ribs until browned on all sides, 8-10 minutes. Transfer ribs to a plate.
  • Drain fat from pot. Add prune juice, teriyaki sauce, and 1 1/2 cups water. Bring to a simmer and return ribs to pot. Cover pot, transfer to oven, and braise until beef is very tender and falling off the bone, 2-3 hours.
  • Transfer ribs to a platter. Bring liquid in pot to a boil on stovetop. Cook, uncovered, until liquid is reduced to a glaze, 12-15 minutes. Season with salt and pepper; pour over ribs.

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