BRAISED SHORT RIBS RECIPE - HOW TO MAKE BEEF SHORT RIBS
Beef short ribs are like the most flavorful, delectable, tender, soft pot roast you can possibly imagine—and the meat is on a handy stick for your eating convenience.
Provided by Ree Drummond
Categories dinner main dish meat
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Cook Time 2 hours
Yield 4 servings
Number Of Ingredients 12
Steps:
- Salt and pepper ribs, then dredge in flour. Set aside.
- In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.
- Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.
- Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.
- Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.
- Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)
- Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.
BRAISED BEEF RIBS RECIPE - BBC GOOD FOOD
Sticky, tender beef ribs with a subtle oak-smoked flavour are sure to be a hit at your next barbecue
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Total Time 6 hours 15 minutes
Prep Time 15 minutes
Cook Time 6 hours
Yield 6
Number Of Ingredients 17
Steps:
- First, make the marinade. Mix the spices and 3 tbsp salt in a bowl, then stir in the oil to make a paste. Use a knife to make a deep hole in each short rib, then rub the spice mix all over and into the hole, working the flavour into the meat. Place on a tray, cover and chill overnight.
- The next day, heat oven to 150C/130C fan/gas 2. Heat the oil in a large, shallow pan, tip in the onions and fry until you start to get a deep, rich colour – about 20 mins. Don’t be scared of the colour, this will add amazing savoury sweetness to the dish. Pour in the beer and boil to reduce by half, then add the stock, treacle, thyme and oak chips, if using. Stir well and bring to a simmer. Place the marinated short ribs in your largest roasting tin. Pour over the onion and beer braising liquid, then cover tightly with foil. Transfer to the oven and cook the short ribs for 5 hrs or until really tender.
- Once the ribs are cooked, remove and put on a plate to rest and cool. Strain the braising liquid into a saucepan. Once settled, use a ladle to remove the top layer of fat, then set over a high heat. Simmer the sauce until it becomes rich and glossy, then whisk in the ketchup, mustard and brown sauce.
- To barbecue the ribs, heat your coals until ashen or set a gas barbecue to medium. Cook the ribs until nicely charred and hot all the way through, then baste with the sauce to finish and cook until sticky. To cook them indoors, heat the grill. Set a wire rack over an oven tray and place the ribs on top. Baste well with the sauce and grill, basting with the sauce a few times, until it forms a charred, sticky crust. Set aside to rest before serving with the onion rings and slaw (see Goes well with).
Nutrition Facts : Calories 774 calories, FatContent 57 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 25 grams sugar, FiberContent 3 grams fiber, ProteinContent 28 grams protein, SodiumContent 9.7 milligram of sodium
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BRAISED SHORT RIBS RECIPE - HOW TO MAKE BEEF SHORT RIBS
Beef short ribs are like the most flavorful, delectable, tender, soft pot roast you can possibly imagine—and the meat is on a handy stick for your eating convenience.
From thepioneerwoman.com
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Category dinner, main dish, meat
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Reviews 4.8
Total Time 2 hours 20 minutes
Category dinner, main dish, meat
Cuisine American, Comfort Food
- Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.
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BRAISED BEEF RIBS RECIPE - BBC GOOD FOOD
Sticky, tender beef ribs with a subtle oak-smoked flavour are sure to be a hit at your next barbecue
From bbcgoodfood.com
Total Time 6 hours 15 minutes
Category Dinner, Lunch, Main course
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Calories 774 calories per serving
From bbcgoodfood.com
Total Time 6 hours 15 minutes
Category Dinner, Lunch, Main course
Cuisine American
Calories 774 calories per serving
- To barbecue the ribs, heat your coals until ashen or set a gas barbecue to medium. Cook the ribs until nicely charred and hot all the way through, then baste with the sauce to finish and cook until sticky. To cook them indoors, heat the grill. Set a wire rack over an oven tray and place the ribs on top. Baste well with the sauce and grill, basting with the sauce a few times, until it forms a charred, sticky crust. Set aside to rest before serving with the onion rings and slaw (see Goes well with).
See details
BRAISED BEEF RIBS RECIPE - BBC GOOD FOOD
Sticky, tender beef ribs with a subtle oak-smoked flavour are sure to be a hit at your next barbecue
From bbcgoodfood.com
Total Time 6 hours 15 minutes
Category Dinner, Lunch, Main course
Cuisine American
Calories 774 calories per serving
From bbcgoodfood.com
Total Time 6 hours 15 minutes
Category Dinner, Lunch, Main course
Cuisine American
Calories 774 calories per serving
- To barbecue the ribs, heat your coals until ashen or set a gas barbecue to medium. Cook the ribs until nicely charred and hot all the way through, then baste with the sauce to finish and cook until sticky. To cook them indoors, heat the grill. Set a wire rack over an oven tray and place the ribs on top. Baste well with the sauce and grill, basting with the sauce a few times, until it forms a charred, sticky crust. Set aside to rest before serving with the onion rings and slaw (see Goes well with).
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Reviews 4.2
Total Time 2 hours 55 minutes
Category main-dish
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Reviews 4.2
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