SLOW BAKED BONELESS BEEF SHORT RIBS - THE KITCHEN WHISP…
Truly the best way to make boneless, fork-tender, fall-apart beef short ribs. These will melt in your mouth with a luscious gravy that just begs for creamy mashed potatoes!
Provided by The Kitchen Whisperer
Total Time 3 hours 30 minutes
Prep Time 3 minutes
Cook Time 3 hours
Number Of Ingredients 11
Steps:
- Preheat the oven to 300F with a rack in the middle. In a medium sauce pan over medium heat, add the ketchup, liquid smoke, brown sugar, minced onion, garlic powder, bacon bbq sauce and mix until combined. Cook until thick and bubbly; stirring occasionally. ~10 minutes.
- Season the short ribs all over with salt and pepper. Place in a 13×9″ glass baking dish. This will be a tight squeeze. Pour about 1/2 cup over the short ribs.
- Using tongs, flip the ribs over and spoon another 1/2 cup of the sauce over top. Reserve the remaining BBQ sauce to spoon over the cooked ribs. Cover the pan with foil and roast for 2 1/2 hours.
- Remove the foil and gently flip the short ribs. Spoon more of the sauce over top. Cook for 30 minutes more (uncovered), until the meat is tender and browned. Check the ribs every 10-15 minutes to ensure that they are coated with sauce and that the pan did not go dry. Transfer the short ribs to a serving platter. Baste the short ribs with some of the reserved BBQ sauce. At this point you can discard the cooking liquid or you can pour it into a fat strainer to allow it to separate. (This is what I did). Pour the juices into a medium sauce pan leaving the fat greasy part behind. Add in about 1/4 cup bbq sauce and bring to a boil. Make a slurry of the cornstarch and water and whisk into the liquid to thicken. Use this to thicken the sauce as a dipping sauce/gravy.
Nutrition Facts : Calories 716 calories, SugarContent 47.1 g, SodiumContent 1220.8 mg, FatContent 27.3 g, SaturatedFatContent 11.9 g, TransFatContent 2.2 g, CarbohydrateContent 57.5 g, FiberContent 0.7 g, ProteinContent 61.4 g, CholesterolContent 241.8 mg
SLOW-COOKER SHORT RIB RAGU OVER PAPPARDELLE - TASTE OF HO…
An irresistible sauce gives this beef another dimension of flavor. Nearly any starchy side, such as potatoes or polenta, will work in place of the pasta. Short ribs are my crowd-pleaser weekend meal for all occasions. —Missy Raho, Morristown, New Jersey
Provided by Taste of Home
Categories Dinner
Total Time 07 hours 30 minutes
Prep Time 30 minutes
Cook Time 07 hours 00 minutes
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-quart slow cooker. Add mushrooms, onion, carrots and bay leaves. , In the same skillet, add tomato paste, wine, garlic and seasonings. Cook and stir over medium heat until fragrant and slightly darkened, 2-4 minutes. Stir in diced tomatoes until blended. Transfer mixture to slow cooker; cover. Cook on low until beef is tender, 7-9 hours. Discard bay leaves., Cook pasta according to package directions for al dente. Serve ragu over pasta. If desired, serve with Parmesan cheese.
Nutrition Facts : Calories 302 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 328mg sodium, CarbohydrateContent 39g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 18g protein.
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EASY BBQ SHORT RIBS RECIPE | SUNNY ANDERSON | FOOD NETWORK
Reviews 4.6
Total Time 3 hours 10 minutes
- Preheat the oven to 300 degrees F. Arrange the short ribs in a 13-by-9-inch baking dish and season with salt and pepper, to taste. In a small bowl, combine all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss well, coating all the pieces. Cover with aluminum foil and roast until cooked through and tender, about 3 hours. Remove the foil during the last 30 minutes of cooking to brown the top. Transfer to a serving platter and serve.
SLOW BAKED BONELESS BEEF SHORT RIBS - THE KITCHEN WHISP…
From thekitchenwhisperer.net
Reviews 4.9
Total Time 3 hours 30 minutes
Cuisine Beef
Calories 716 calories per serving
- Remove the foil and gently flip the short ribs. Spoon more of the sauce over top. Cook for 30 minutes more (uncovered), until the meat is tender and browned. Check the ribs every 10-15 minutes to ensure that they are coated with sauce and that the pan did not go dry. Transfer the short ribs to a serving platter. Baste the short ribs with some of the reserved BBQ sauce. At this point you can discard the cooking liquid or you can pour it into a fat strainer to allow it to separate. (This is what I did). Pour the juices into a medium sauce pan leaving the fat greasy part behind. Add in about 1/4 cup bbq sauce and bring to a boil. Make a slurry of the cornstarch and water and whisk into the liquid to thicken. Use this to thicken the sauce as a dipping sauce/gravy.
SLOW-COOKER SHORT RIB RAGU OVER PAPPARDELLE - TASTE OF HO…
From tasteofhome.com
Reviews 3.5
Total Time 07 hours 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 302 calories per serving
- In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-quart slow cooker. Add mushrooms, onion, carrots and bay leaves. , In the same skillet, add tomato paste, wine, garlic and seasonings. Cook and stir over medium heat until fragrant and slightly darkened, 2-4 minutes. Stir in diced tomatoes until blended. Transfer mixture to slow cooker; cover. Cook on low until beef is tender, 7-9 hours. Discard bay leaves., Cook pasta according to package directions for al dente. Serve ragu over pasta. If desired, serve with Parmesan cheese.
EASY BBQ SHORT RIBS RECIPE | SUNNY ANDERSON | FOOD NETWORK
Reviews 4.6
Total Time 3 hours 10 minutes
- Preheat the oven to 300 degrees F. Arrange the short ribs in a 13-by-9-inch baking dish and season with salt and pepper, to taste. In a small bowl, combine all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss well, coating all the pieces. Cover with aluminum foil and roast until cooked through and tender, about 3 hours. Remove the foil during the last 30 minutes of cooking to brown the top. Transfer to a serving platter and serve.
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Reviews 5.0
Total Time 2 hours 20 minutes
Calories 196.7 per serving
- Season sauce to taste. Serve over spatzle, noodles or polenta. (or whatever else you please).
WINE BRAISED BONELESS SHORT RIBS RECIPE - FOOD.COM
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Calories 196.7 per serving
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