THROW-TOGETHER SHORT RIBS
"This recipe takes no time to prepare and results in the most delicious, fall-off-the-bone short ribs," writes Lamya Asiff of Delburne, Alberta. "The longer you cook them, the better they get!" TIP: "Serve them on a bed of rice," Lamya suggests.
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a 3-qt. slow cooker, combine the first eight ingredients. Add the ribs, tomato and onion. Cover and cook on low for 4-5 hours or until meat is tender. , In a small bowl, combine cornstarch and cold water until smooth; gradually stir into cooking juices. Cover and cook on high for 15 minutes or until thickened.
Nutrition Facts : Calories 252 calories, Fat 11g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 1061mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 20g protein.
BBQ BEEF SHORT RIBS
Sticky and delicious, these tender beef short ribs are well worth the wait.
Provided by Jamie Oliver
Categories Mains Beef Dinner Party Father's day American BBQ food
Time 8h15m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat the oven to 100ºC/212ºF/gas ¼.
- Place the ribs in a snug-fitting roasting tray, season with sea salt and black pepper, drizzle with oil, then rub all over. Cover tightly with a double layer of tin foil, then cook for 7 to 8 hours, or until tender.
- When the time's up, transfer the ribs to a baking tray. Skim away the fat from the roasting tray and reserve in an airtight jar (use it for delicious roast potatoes another day).
- Place the roasting tray over a high heat on the hob and bring the juices to the boil. Simmer for around 2 minutes, then add the remaining sauce ingredients. Bring back to the boil, then reduce the heat to low and simmer for a further 10 minutes, or until the sauce has thickened and coats the back of a spoon.
- Brush most of the sauce onto the ribs so they're nicely coated all over, then return the ribs to the oven for 20 to 40 minutes, or until sticky and caramelised to your liking.
- Meanwhile, place a small frying pan over a medium heat. Add the caraway seeds and toast for around 1 minute, or until smelling fantastic. Tip into a large bowl.
- Finely chop the dill and pickled onions, then add to the bowl with the mayo, yoghurt, mustard, white wine vinegar and a splash of the pickled onion vinegar. Whisk well to combine.
- Remove the beetroot leaves and set aside. Scrub and trim the beetroot and carrots, then pass all the vegetables and the beetroot leaves through the fine slicing attachment in a food processor. Add to the dressing, toss and scrunch everything together, then season to taste.
- Transfer the ribs to a chopping board, then carve up and serve with the winter slaw, remaining BBQ sauce and creamy mashed potato, if you like.
Nutrition Facts : Calories 621 calories, Fat 41.6 g fat, SaturatedFat 15.9 g saturated fat, Protein 36.7 g protein, Carbohydrate 25.5 g carbohydrate, Sugar 24.2 g sugar, Sodium 2.4 g salt, Fiber 1.4 g fibre
BRAISED SHORT RIBS WITH ROASTED ROOT VEGETABLES
my classic braised short ribs recipe full of red wine and hearty herbs, served with roasted root vegetables and whipped potatoes servings: 6
Provided by Kayla Howey
Number Of Ingredients 24
Steps:
- Pat the short ribs dry and allow them to sit at room temperature for 20 minutes. Season with salt and pepper on all sides. Heat a large Dutch oven (or heavy-bottom pot) over medium heat. Add enough olive oil to coat the bottom. When the oil is hot, work in batches to sear the short ribs on all four sides until deeply browned. Transfer the short ribs to a plate and set aside.
- Add the onions and celery to the beef drippings. Season with a good pinch of salt. Cook until softened and slightly brown. Stir in the garlic and continue to cook for a few seconds. Stir in the tomato paste and flour until well combined. Let cook for another minute or so.
- Add the wine and balsamic vinegar. Stir well and bring the liquid to a simmer. Cook for 5 minutes. Pour in the beef stock and add the short ribs back to the pot, along with the herbs. Bring the liquid to a simmer. Reduce the heat to low and cover the pot, leaving a slight crack to allow steam to escape.
- Braise the meat for 3 ½ hours. Stir in the lemon zest. Serve the short ribs & roasted root vegetables (recipe below) over whipped potatoes. Spoon some of the braising liquid over top.
- Preheat the oven to 425°F. Arrange the beets onto a sheet pan and the carrots + turnips onto another.
- Drizzle olive oil over the vegetables and toss well to coat all sides. Spread the vegetables into an even layer (the vegetables should not be on top of each other). Season well with a good pinch of salt and freshly cracked black pepper.
- Roast for 35-40 minutes, or until tender and caramelized.
THROW-TOGETHER SHORT RIBS
'This recipe takes no time to prepare and results in the most delicious, fall-off-the-bone short ribs,' writes Lamya Asiff of Delburne, Alberta. 'The longer you cook them, the better they get!' TIP: 'Serve them on a bed of rice,' Lamya suggests.
Provided by Allrecipes Member
Time 4h25m
Yield 4
Number Of Ingredients 13
Steps:
- In a 3-qt. slow cooker, combine the first eight ingredients. Add the ribs, tomato and onion. Cover and cook on low for 4-5 hours or until meat is tender.
- In a small bowl, combine cornstarch and cold water until smooth; gradually stir into cooking juices. Cover and cook for 10-15 minutes or until thickened.
Nutrition Facts : Calories 958.9 calories, Carbohydrate 18.6 g, Cholesterol 172.4 mg, Fat 82.6 g, Fiber 1.4 g, Protein 34.1 g, SaturatedFat 35.8 g, Sodium 873 mg, Sugar 13.5 g
3-INGREDIENT SWEET AND SAVORY SHORT RIBS
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
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.
BARBECUED SHORT RIBS
Barbecued, not grilled short ribs. Done in the oven, so you can do this when the weather is bad or just too hot! Short ribs, not regular ribs.
Provided by Lynette !
Categories Beef
Time 2h10m
Number Of Ingredients 10
Steps:
- 1. Place short ribs in a 13 x 9 x 2 inch baking pan. Bake at 450° for 20 minutes; drain. Return ribs to the baking pan.
- 2. Combine ketchup and remaining ingredients in a small bowl; stir well. Pour the sauce over the ribs. Reduce heat to 350°, and bake for 1 1/2 hours or until the ribs are tender, basting occasionally with the sauce.
- 3. Place any remaining sauce in a small saucepan. Bring to a boil; reduce heat, and simmer 3 minutes. Serve ribs with sauce.
THROW-TOGETHER SHORT RIBS RECIPE - (4.6/5)
Provided by á-24350
Number Of Ingredients 13
Steps:
- In a 3-quart slow cooker, combine the first eight ingredients. Add the ribs, tomato and onion. Cover and cook on low for 4 to 5 hours or until meat is tender. In a small bowl, combine cornstarch and cold water until smooth; gradually stir into cooking juices. Cover and cook for 10-15 minutes or until thickened.
THROW-TOGETHER SHORT RIBS
'This recipe takes no time to prepare and results in the most delicious, fall-off-the-bone short ribs,' writes Lamya Asiff of Delburne, Alberta. 'The longer you cook them, the better they get!' TIP: 'Serve them on a bed of rice,' Lamya suggests.
Provided by Allrecipes Member
Time 4h25m
Yield 4
Number Of Ingredients 13
Steps:
- In a 3-qt. slow cooker, combine the first eight ingredients. Add the ribs, tomato and onion. Cover and cook on low for 4-5 hours or until meat is tender.
- In a small bowl, combine cornstarch and cold water until smooth; gradually stir into cooking juices. Cover and cook for 10-15 minutes or until thickened.
Nutrition Facts : Calories 958.9 calories, Carbohydrate 18.6 g, Cholesterol 172.4 mg, Fat 82.6 g, Fiber 1.4 g, Protein 34.1 g, SaturatedFat 35.8 g, Sodium 873 mg, Sugar 13.5 g
THROW-TOGETHER SHORT RIBS RECIPE
How to make Throw-Together Short Ribs Recipe
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- In a 3-qt. slow cooker, combine the first eight ingredients. Add the ribs, tomato and onion. Cover and cook on low for 4-5 hours or until meat is tender.
- In a small bowl, combine cornstarch and cold water until smooth; gradually stir into cooking juices. Cover and cook for 10-15 minutes or until thickened. Yield: 4-5 servings.
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- Adjust the rack of the oven to the lower middle position and set oven heat on 450. Arrange the ribs bone side down in a single layer in a large flameproof roasting pan. Season with salt and pepper – about ½ tsp of each. Roast uncovered for about 45 minutes. If there is any liquid in the bottom of the pan (mine didn’t have any) drain this off with a bulb baster or a spoon. Flip the ribs over and roast the other side for about 8 minutes until the other side is browned as well. Remove the ribs from the oven and remove them from the roasting pan to a plate. Set the roasting pan across two burners on the stove and set the burners on medium high heat. Allow the pan to heat slightly and then add the wine to the pan. Bring to a simmer and scrape up all of the bits from the bottom of the pan with a wooden spoon. Set the roasting pan and the wine aside once the bottom of the pan has been thoroughly scraped. (You will note in my photos - that I have only made about 2 lbs of ribs - but I did make
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- Set the dutch oven out to cool on a wire rack and allow to set until it is manageably cool – about 2 hours.
- Remove the ribs from the dutch oven to a plate. Remove the bundle of herbs and any large chunks of vegetables and discard. Strain the braising liquid into a medium sized bowl and press out any liquid from the remaining solids. Discard any remaining solids.
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