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 Main Dishes Rib Recipes
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
BEEF SHORT RIBS IN BURGUNDY SAUCE RECIPE: HOW TO MAKE IT
As an Army general, my stepdad got this beef short ribs recipe from his aide, who said it was his mother's best Sunday meal. It’s a mouthwatering family favorite. —Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 50 minutes
Prep Time 35 minutes
Cook Time 02 hours 15 minutes
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 450°. Place short ribs on a rack in a shallow roasting pan. Roast 30-40 minutes or until browned, turning once., Meanwhile, in a Dutch oven, heat butter over medium heat. Add onion, celery and carrot; cook and stir until tender, 10-12 minutes. Add garlic and thyme; cook 1 minute longer. Stir in flour until blended; gradually stir in water and wine. Add bouillon and parsley, stirring to dissolve bouillon., Transfer ribs to Dutch oven; bring to a boil. Reduce heat; simmer, covered, 2 to 2-1/2 hours or until meat is tender., Remove short ribs; keep warm. Skim fat from sauce; stir in remaining ingredients. Serve with ribs.
Nutrition Facts : Calories 264 calories, FatContent 17g fat (8g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 355mg sodium, CarbohydrateContent 8g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 19g protein.
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