BAKED SHORT RIBS RECIPE RECIPES
WONDERFUL SHORT RIBS RECIPE | ALLRECIPES
This tender meat that falls right off the bone is great served over rice! It is great even as leftovers!
Provided by MEDIVALU
Categories Main Dishes Rib Recipes
Total Time 2 hours 10 minutes
Prep Time 10 minutes
Cook Time 2 hours 0 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large pan over medium-high heat, stir in tomato sauce, lemon juice, and Worcestershire sauce. Stir in parsley, thyme, bay leaves, brown sugar, salt, and red pepper flakes. Add onions and short ribs, and stir together until the mixture comes to a boil.
- Cover, reduce heat to medium low, and simmer; stirring occasionally and skimming fat from surface, until meat is tender, about 2 1/2 hours. Remove bay leaves before serving.
Nutrition Facts : Calories 531.5 calories, CarbohydrateContent 15.3 g, CholesterolContent 93.2 mg, FatContent 42 g, FiberContent 2.6 g, ProteinContent 23.5 g, SaturatedFatContent 17.7 g, SodiumContent 1550.9 mg, SugarContent 11 g
SLOW COOKER SHORT RIBS RECIPE | SANDRA LEE | FOOD NETWORK
Provided by Sandra Lee
Categories main-dish
Total Time 8 hours 0 minutes
Cook Time 8 hours 0 minutes
Yield Serves 4
Number Of Ingredients 14
Steps:
- In a large skillet over medium-high heat, add the oil. Season the short ribs with salt and pepper. When the oil is hot, brown the short ribs, in batches, until they are browned on all sides, about 3-4 minutes per side.
- While the short ribs are browning, place a layer of onion and carrot pieces into the bottom of a slow cooker and season them with salt and pepper. Place the browned meat on top. Add the remaining onions and carrots along with the parsnips and turnips. Tie together the rosemary and thyme with the parsley stems and add them to the pot along with the Worcestershire and mustard. Pour over the stout and add enough water to almost cover the contents. Cover and cook on low for 6-8 hours, or until the meat is very tender.
- To serve, carefully remove the meat and vegetables from the slow cooker. Strain the juices. Serve the ribs with the juice and garnish with chopped parsley leaves.
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