BONELESS BEEF SHORT RIBS RECIPE OVEN RECIPES

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WINE BRAISED BONELESS SHORT RIBS RECIPE - FOOD.COM



Wine Braised Boneless Short Ribs Recipe - Food.com image

Beef short ribs braised in a big red until tender and juicy. I call for chicken stock because of the quality of store bought beef broth. If you have good quality beef broth, then use it, but store bought broth is usually mostly flavoring and tastes metallic.

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 1 short rib, 4 serving(s)

Number Of Ingredients 14

4 boneless beef short ribs
1/4 cup flour
2 tablespoons canola oil
1 large onion
1 celery rib
1 large carrot
3 garlic cloves
1 cup wine
1 -2 cup chicken stock
2 tablespoons tomato paste
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
salt and pepper

Steps:

  • Preheat oven to 350°F.
  • Chop onion, celery and carrot into one inch pieces. Mince garlic. Set aside. Dredge beef in flour seasoned with salt and pepper. Shake off extra flour.
  • Heat dutch oven or other oven/stovetop safe deep pan over high heat till hot. Add oil and immediately add beef.
  • Brown beef till all sides are dark golden brown. Remove from pan and add onion, carrot and celery.
  • Reduce heat to medium and add garlic. Sauté till vegetables start to brown.
  • Add wine and reduce by half.
  • Add tomato paste, chicken stock, thyme, rosemary and bay leaf.
  • Return beef to pan, cover tightly and place in oven. Cook for about two hours or until beef is tender but not falling apart.
  • Remove beef and strain vegetables off of sauce. Return liquid to pan and reduce until desired consistency.
  • Season sauce to taste. Serve over spatzle, noodles or polenta. (or whatever else you please).

Nutrition Facts : Calories 196.7, FatContent 8, SaturatedFatContent 0.8, CholesterolContent 1.8, SodiumContent 175, CarbohydrateContent 17.9, FiberContent 2.1, SugarContent 5.1, ProteinContent 3.5

BAVARIAN POT ROAST RECIPE: HOW TO MAKE IT - TASTE OF HOME



Bavarian Pot Roast Recipe: How to Make It - Taste of Home image

Since all my grandparents were German, it's no wonder that so many Bavarian recipes have been handed down to me. Because the Midwest has such a large German population, I feel this recipe represents the area well. —Susan Robertson, Hamilton, Ohio

Provided by Taste of Home

Categories     Dinner

Total Time 03 hours 00 minutes

Prep Time 15 minutes

Cook Time 02 hours 45 minutes

Yield 10 servings.

Number Of Ingredients 13

2 tablespoons canola oil
1 boneless beef chuck roast (3 pounds)
1-1/4 cups water
3/4 cup beer or beef broth
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
2 tablespoons sugar
1 tablespoon white vinegar
2 teaspoons salt
1 teaspoon ground cinnamon
1 bay leaf
1/2 teaspoon pepper
1/2 teaspoon ground ginger

Steps:

  • In a Dutch oven, heat oil. Brown roast on all sides. Meanwhile, combine water, beer, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender, 2-1/2-3 hours., Remove meat and slice. Discard bay leaf. If desired, thicken pan juices for gravy.

Nutrition Facts : Calories 281 calories, FatContent 16g fat (5g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 633mg sodium, CarbohydrateContent 5g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 27g protein.

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