BEEF RIBS HOW TO COOK RECIPES
SUCCULENT BEEF SHORT RIBS – INSTANT POT RECIPES
Provided by Chop Secrets
Prep Time 5 minutes
Cook Time 100 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the sort ribs with salt and pepper.
- Add olive oil and butter to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot and butter melts, brown the meat on both sides, 6 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
- Add carrot, shallot and garlic to the pot and saute until shallots begin to brown, 2-3 minutes.
- Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Put the meat back into to the pot, turning once to coat. Top with thyme sprigs.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 45 minutes.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- Carefully remove the meat from the pot to a serving plate and cover loosely with foil.
- Using a wide spoon or a fat separator, skim off most of the fat in the remaining liquid and discard.
- Turn the pot off by selecting CANCEL, then select SAUTE. Mix in balsamic vinegar and cook and stir until sauce is reduced by half, about 10 minutes. Discard thyme sprigs.
- Serve beef drizzled with sauce.
KALBI (KOREAN BARBEQUED BEEF SHORT RIBS) RECIPE | FOOD NET…
Provided by Food Network
Categories main-dish
Total Time 4 hours 28 minutes
Prep Time 20 minutes
Cook Time 8 minutes
Yield 4 to 6 servings as a main course
Number Of Ingredients 11
Steps:
- Preparation: Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
- Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.
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BRAISED BEEF SHORT RIBS - DELICIOUS. MAGAZINE
Julia Busuttil Nishimura’s flavourful slow-cooked beef short ribs, braised for hours in sake and soy sauce, are an easy, comforting recipe perfect for weekends. Julia says: “Secondary cuts of meat such as ribs are not only more affordable but they have so much flavour. They usually take longer to cook and often require a little more care than a prime cut, but it’s so worth it.” This recipe is adapted from A Year of Simple Family Food by Julia Busuttil Nishimura (Plum £18.99). Leftover braised beef can be used as part of this recipe for Bao buns with braised shortrib and pickled daikon.
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Reviews 5
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- Remove the ribs from the pan and transfer to a warmed serving bowl. Strain the sauce through a sieve/colander into a small saucepan, adding the aromatics to the serving bowl with the beef. Increase the heat to medium and simmer the sauce for 10 minutes to reduce slightly. Pour the sauce over the beef to serve (see Tip and Make Ahead).
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BARBECUED BEEF RIBS RECIPE: HOW TO MAKE IT
These tender, slow-cooked beef ribs with a tangy sauce are a cinch to make. They’re great for picnics and parties. —Erin Glass, White Hall, Maryland
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Reviews 5
Total Time 05 hours 45 minutes
Category Dinner
Calories 359 calories per serving
From tasteofhome.com
Reviews 5
Total Time 05 hours 45 minutes
Category Dinner
Calories 359 calories per serving
- Place onion and water in a 5-qt. slow cooker. In a large skillet, heat oil over medium heat. Brown ribs in batches. Add to slow cooker. Cook, covered, on low 5-6 hours or until meat is tender., In a small saucepan, combine remaining ingredients; cook and stir over medium heat until heated through. , Remove ribs from slow cooker; discard cooking juices. Return ribs to slow cooker. Pour sauce over top. Cook, covered, on high 25-30 minutes or until ribs are nicely coated.
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BEEF SHORT RIBS RECIPE | INA GARTEN | FOOD NETWORK
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Reviews 4.6
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- Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.
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