ITALIAN SHORT RIBS RECIPES

BRAISED BEEF SHORT RIBS RECIPE | ALLRECIPES

Braised Beef Short Ribs Recipe | Allrecipes image

After not being able to find a recipe for beef short ribs on the internet, I thought I might share this one that I came across many years ago. I have received raves about my short ribs every time I have served them. Try them, I'm sure you will agree! Enjoy!

Provided by Jim Stearns

Categories Ribs

Total Time 2 hours 55 minutes

Prep Time 15 minutes

Cook Time 2 hours 40 minutes

Yield 10 servings

Number Of Ingredients 13

Ingredients

½ cup all-purpose flour for coating
2 teaspoons salt
1 pinch ground black pepper
4 pounds beef short ribs
2 tablespoons vegetable oil
1 cup water
1 cup stewed tomatoes
1 clove garlic, minced
6 potatoes, peeled and cubed
3 onions, chopped
6 carrots, chopped
1 ½ tablespoons all-purpose flour
4 tablespoons water

Steps:

In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.

Nutrition Facts : Calories 889.3 calories, CarbohydrateContent 36.3 g, CholesterolContent 137.9 mg, FatContent 68.8 g, FiberContent 4.9 g, ProteinContent 30.4 g, SaturatedFatContent 29 g, SodiumContent 645.7 mg, SugarContent 5.1 g

BROILED SHORT RIBS RECIPE | ALLRECIPES

Broiled Short Ribs Recipe | Allrecipes image

Short ribs boiled, then broiled and basted with a molasses, mustard and ketchup sauce.

Provided by Donna

Categories Ribs

Total Time 2 hours 25 minutes

Prep Time 10 minutes

Cook Time 2 hours 15 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

4 pounds boneless beef short ribs
salt and pepper to taste
⅓ cup molasses
⅔ cup ketchup
¼ cup fresh lemon juice
1 tablespoon dry mustard
½ teaspoon chili powder
½ teaspoon garlic powder

Steps:

Trim fat from rib meat. Sprinkle with salt and pepper to taste. Place in a Dutch oven and cover with water. Simmer for 2 hours. Drain.
In a small bowl, combine the molasses, ketchup, lemon juice, dry mustard, chili powder and garlic powder. Mix thoroughly.
Place the drained meat on a broiler rack. Brush molasses mixture over ribs. Broil on medium for 10 to 15 minutes, turning and basting with sauce often.

Nutrition Facts : Calories 360.9 calories, CarbohydrateContent 16.4 g, CholesterolContent 92.3 mg, FatContent 18.5 g, FiberContent 0.2 g, ProteinContent 31.3 g, SaturatedFatContent 7.7 g, SodiumContent 287.2 mg, SugarContent 12.4 g

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SIMPLE BEEF SHORT RIBS RECIPE | ALLRECIPES

The basics of this recipe came from my mom, and it was passed down to her from her mother and Oma. I changed it a little, and you can too. You can braise in basically any liquid you want. The short ribs come out so delicious and tender, and there is not an overwhelming sauce to overpower them.
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Category Dinner
Calories 310 calories per serving

Preheat oven to 325°. Sprinkle short ribs with 1/2 teaspoon pepper and salt. In an ovenproof Dutch oven over medium-high heat, brown ribs in oil in batches. Remove meat and set aside. Add next five ingredients to drippings; cook until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. , Return ribs to pan. Add 4 cups broth, rosemary, oregano, bay leaf and remaining pepper; bring to a boil. Bake, covered, until meat is tender, 1-1/2 to 2 hours. Remove ribs to a serving platter and tent with foil. Discard herbs., Pour drippings and loosened browned bits from roasting pan into a measuring cup. Skim fat. Add enough remaining broth to drippings to measure 1 cup. In a small saucepan, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with ribs.

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