SMOTHERED BEEF SHORT RIBS RECIPE | ALLRECIPES
Here's a great stove top recipe for cooking beef short ribs. They are cooked in beef stock with mixed vegetables. This dish is great served over mashed potatoes.
Provided by Michele O'Sullivan
Categories Ribs
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Cook Time 2 hours 0 minutes
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium high heat. Season the ribs with salt and pepper to taste and dredge them in flour. Fry the ribs in the oil in small batches, adding oil as needed, to sear the meat. This should take 2 to 3 minutes per batch. Set ribs aside.
- In the same pot, add the onions and saute for 2 minutes. Add the celery and carrots and saute for 1 more minute. Season with salt and pepper to taste, and then stir in the garlic, bay leaves and thyme and cook for 1 more minute.
- Deglaze the pot with the red wine, scraping up all the bits on the bottom. Add the stock, bring to a boil, reduce heat to low and simmer. Add the ribs and continue to simmer for 2 hours, until the sauce thickens. Stir in the parsley and serve.
Nutrition Facts : Calories 1504.6 calories, CarbohydrateContent 26.3 g, CholesterolContent 229.8 mg, FatContent 128.7 g, FiberContent 2.8 g, ProteinContent 50.6 g, SaturatedFatContent 50.6 g, SodiumContent 1237.5 mg, SugarContent 3.9 g
SLOW-COOKER SHORT RIBS RECIPE: HOW TO MAKE IT
These slow-cooker short ribs are an easy alternative to traditionally braised short ribs—you don't need to pay any attention to them once you get them in the slow cooker. (That makes it my favorite beef short ribs recipe!) —Rebekah Beyer, Sabetha, Kansas
Provided by Taste of Home
Categories Dinner
Total Time 06 hours 45 minutes
Prep Time 30 minutes
Cook Time 06 hours 15 minutes
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim off fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.
Nutrition Facts : Calories 250 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 412mg sodium, CarbohydrateContent 12g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 20g protein.
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