Throw Together Short Ribs Recipe 465

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THROW-TOGETHER SHORT RIBS



Throw-Together Short Ribs image

"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

1/3 cup water
1/4 cup tomato paste
3 tablespoons brown sugar
1 tablespoon prepared mustard
2 teaspoons seasoned salt
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon beef bouillon granules
2 pounds beef short ribs
1 small tomato, chopped
1 small onion, chopped
1 tablespoon cornstarch
1 tablespoon cold water

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



BBQ beef short ribs image

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

2 x 1.5 kg beef short ribs
olive oil
2 teaspoons caraway seeds
1 bunch of fresh dill
2 pickled onions, in vinegar
2 tablespoons Hellmann's Real Mayonnaise
2 tablespoons low-fat natural yoghurt
2 teaspoons English mustard
1½ tablespoons white wine vinegar
1 medium yellow beetroot, with leaves
6 medium carrots
¼ of a white cabbage
300 g kale, green and purple, if possible
BBQ SAUCE
180 ml tomato ketchup
150 ml stout
4 tablespoons Worcestershire sauce
1 heaped teaspoon English mustard
4 teaspoons malt vinegar
4 teaspoons golden syrup

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



Braised Short Ribs with Roasted Root Vegetables image

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

5 lbs bone-in short ribs
kosher salt
freshly cracked black pepper
olive oil
2 onions, diced
4 stalks celery, diced
4 cloves garlic, minced
2 tbsp tomato paste
2 tbsp flour
1 (750-ml) bottle red wine
¼ cup balsamic vinegar
1 qt beef stock
4 sprigs sage
2 sprigs rosemary
2 bay leaves
1 teaspoon lemon zest
whipped potatoes
1 bunch long carrots, halved lengthwise
4 small turnips, quartered
4 small red beets, quartered
4 small golden beets, quartered
olive oil
kosher salt
freshly cracked black pepper

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



Throw-Together Short Ribs image

'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

⅓ cup water
¼ cup tomato paste
3 tablespoons brown sugar
1 tablespoon prepared mustard
2 teaspoons seasoned salt
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon beef bouillon granules
2 pounds beef short ribs
1 small tomato, chopped
1 small onion, chopped
1 tablespoon cornstarch
1 tablespoon cold water

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



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.

BARBECUED SHORT RIBS



Barbecued Short Ribs image

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

3 1/2 lb beef short ribs
1 c ketchup
1/2 c water
1 medium onion, chopped
1 lemon, sliced
1/4 c brown sugar, firmly packed
2 Tbsp worcestershire sauce
2 tsp garlic salt
2 tsp prepared mustard
1/4 tsp dried whole thyme

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)



Throw-Together Short Ribs Recipe - (4.6/5) image

Provided by á-24350

Number Of Ingredients 13

1/3 cup water
1/4 cup tomato paste
3 tablespoons brown sugar
1 tablespoon prepared mustard
2 teaspoons seasoned salt
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon beef bouillon granules
2 pounds beef short ribs
1 small tomato, chopped
1 small onion, chopped
1 tablespoon cornstarch
1 tablespoon cold water

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



Throw-Together Short Ribs image

'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

⅓ cup water
¼ cup tomato paste
3 tablespoons brown sugar
1 tablespoon prepared mustard
2 teaspoons seasoned salt
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon beef bouillon granules
2 pounds beef short ribs
1 small tomato, chopped
1 small onion, chopped
1 tablespoon cornstarch
1 tablespoon cold water

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



Throw-Together Short Ribs Recipe image

How to make Throw-Together Short Ribs Recipe

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients
1/3 cup water
1/4 cup tomato paste
3 tablespoons brown sugar
1 tablespoon prepared mustard
2 teaspoons seasoned salt
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon beef bouillon granules
2 pounds beef short ribs
1 small tomato, chopped
1 small onion, chopped
1 tablespoon cornstarch
1 tablespoon cold water

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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