OVEN BRAISED SHORT RIBS RECIPES

HOW TO BRAISE BEEF SHORT RIBS IN A DUTCH OVEN | KITCHN

How To Braise Beef Short Ribs in a Dutch Oven | Kitchn image

Provided by Faith Durand

Categories Main dish Dinner Meat dish

Total Time 0S

Yield 4

Number Of Ingredients 8

Ingredients

3 pounds bone-in beef short ribs
2 tablespoons vegetable or high smoking point oil
Salt
Freshly ground black pepper
1 large onion, sliced
4 cloves garlic, minced
3 cups liquid, such as beer, wine, or low-sodium broth
2 to 4 sprigs fresh herbs, such as rosemary or thyme

Steps:

Heat the oven and season the meat. Arrange a rack in the lower third of the oven, remove the racks above it, and heat to 325°F. Brush each short rib with the oil, then sprinkle generously with salt and pepper.
Brown the short ribs. Heat a deep, wide Dutch oven or sauté pan over medium-high heat. Add the short ribs in one layer, leaving room between each and working in batches if necessary. Now would be a good moment to turn on your hood vent or fan, if you have one! Sear the short ribs without moving for several minutes on each side, letting them brown deeply. Use tongs to turn and sear all sides. This will take about 15 minutes total.
Cook the onions. Turn the heat down to medium and add the onion and garlic around the browned short ribs. Let the onions cook until they soften, about 5 minutes.
Add liquid. Add the liquid — beer, wine, or broth — and bring to a simmer.
Braise in the oven. After the liquid comes to a simmer, add the herb sprigs. Cover and place in the oven. (Alternately, this is the point where you can transfer to the slow cooker for 8 hours on the LOW setting, or continue cooking on very low heat on the stovetop.) Braise in the oven until the meat is very tender and pulling away from the bone, 2 to 2 1/2 hours.
Rest the meat. When the meat is done, rest in a covered pan for 20 minutes before serving. Serve by gently tugging the chunks of meat away from the bone and spooning the saucy onions over top.
OPTIONAL STEP — Refrigerate overnight. While short ribs can be served immediately, they are a very fatty cut, which makes the dish very rich and even greasy. I prefer to let the ribs sit in the sauce and cool to room temperature, then cover and refrigerate them overnight. At this point, you can scrape away the hardened layer of fat from the top before reheating. They will also improve in flavor and tenderness while resting overnight.
Reheat. To reheat, cover and warm over low heat on the stove for 15 to 20 minutes.

Nutrition Facts : SaturatedFatContent 54.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 6.6 g, SugarContent 1.7 g, ServingSize Serves 4, ProteinContent 49.9 g, FatContent 130.6 g, Calories 1412 cal, SodiumContent 1310.1 mg, FiberContent 1.7 g, CholesterolContent 0 mg

HOW TO BRAISE BEEF SHORT RIBS IN A DUTCH OVEN | KITCHN

How To Braise Beef Short Ribs in a Dutch Oven | Kitchn image

Provided by Faith Durand

Categories Main dish Dinner Meat dish

Total Time 0S

Yield 4

Number Of Ingredients 8

Ingredients

3 pounds bone-in beef short ribs
2 tablespoons vegetable or high smoking point oil
Salt
Freshly ground black pepper
1 large onion, sliced
4 cloves garlic, minced
3 cups liquid, such as beer, wine, or low-sodium broth
2 to 4 sprigs fresh herbs, such as rosemary or thyme

Steps:

Heat the oven and season the meat. Arrange a rack in the lower third of the oven, remove the racks above it, and heat to 325°F. Brush each short rib with the oil, then sprinkle generously with salt and pepper.
Brown the short ribs. Heat a deep, wide Dutch oven or sauté pan over medium-high heat. Add the short ribs in one layer, leaving room between each and working in batches if necessary. Now would be a good moment to turn on your hood vent or fan, if you have one! Sear the short ribs without moving for several minutes on each side, letting them brown deeply. Use tongs to turn and sear all sides. This will take about 15 minutes total.
Cook the onions. Turn the heat down to medium and add the onion and garlic around the browned short ribs. Let the onions cook until they soften, about 5 minutes.
Add liquid. Add the liquid — beer, wine, or broth — and bring to a simmer.
Braise in the oven. After the liquid comes to a simmer, add the herb sprigs. Cover and place in the oven. (Alternately, this is the point where you can transfer to the slow cooker for 8 hours on the LOW setting, or continue cooking on very low heat on the stovetop.) Braise in the oven until the meat is very tender and pulling away from the bone, 2 to 2 1/2 hours.
Rest the meat. When the meat is done, rest in a covered pan for 20 minutes before serving. Serve by gently tugging the chunks of meat away from the bone and spooning the saucy onions over top.
OPTIONAL STEP — Refrigerate overnight. While short ribs can be served immediately, they are a very fatty cut, which makes the dish very rich and even greasy. I prefer to let the ribs sit in the sauce and cool to room temperature, then cover and refrigerate them overnight. At this point, you can scrape away the hardened layer of fat from the top before reheating. They will also improve in flavor and tenderness while resting overnight.
Reheat. To reheat, cover and warm over low heat on the stove for 15 to 20 minutes.

More about "oven braised short ribs recipes"

OVEN-BRAISED BEEF SHORT RIBS RECIPE - BETTYCROCKER.COM

Fall-off-the-bone tender, these short ribs get intense flavor from vegetables and fragrant herbs.
From bettycrocker.com
Reviews 4
Total Time 2 hours 50 minutes
Calories 285 per serving

Uncover baking dish, bake an additional 20 to 30 minutes or until ribs are tender and liquid is slightly thickened.

See details

BRAISED BEEF SHORT RIBS RECIPE | EPICURIOUS

The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings. The addition of vinegar offsets their robust meatiness. Any remaining sauce would be great served over egg noodles.
From epicurious.com
Reviews 5
Total Time 6 hr

Transfer a short rib to each of 4 soup plates and keep warm in oven. Pour sauce through a medium-mesh sieve into a large bowl, pressing on and then discarding solids, then skim fat from sauce. Boil sauce, if necessary, until thickened and reduced to about 3 cups. Season with salt and pepper. Add about 2 cups sauce to vegetables (reserve remaining sauce for another use), then spoon mixture around short ribs.

See details

GARLIC BRAISED SHORT RIBS WITH RED WINE RECIPE - NYT COOKING

If you weren’t already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that’s your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.
From cooking.nytimes.com
Reviews 5
Total Time 4 hours 30 minutes

Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren’t worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

See details

RED WINE BRAISED SHORT RIBS RECIPE | CLAIRE ROBINSON ...

From foodnetwork.com
Reviews 4.8
Total Time 3 hours 35 minutes
Category main-dish

Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.

See details

BRAISED SHORT RIBS RECIPE | REE DRUMMOND | FOOD NETWORK

From foodnetwork.com
Reviews 4.6
Total Time 3 hours 25 minutes
Category main-dish

Butter a 9-by-13-inch baking dish and pour the grits into the dish. Bake until the grits are hot and bubbly, 30 to 35 minutes. Let stand for 10 minutes before serving. The grits will become firmer as they cool.

See details

BRAISED SHORT RIBS RECIPE - HOW TO MAKE BEEF SHORT RIBS

Beef short ribs are like the most flavorful, delectable, tender, soft pot roast you can possibly imagine—and the meat is on a handy stick for your eating convenience.
From thepioneerwoman.com
Reviews 4.7
Total Time 2 hours 20 minutes
Category dinner, main dish, meat
Cuisine American, Comfort Food

Salt and pepper ribs, then dredge in flour. Set aside. In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease. Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium. Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes. Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid. Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.) Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.

See details

RED WINE-BRAISED SHORT RIBS RECIPE | BON APPéTIT

These Red Wine-Braised Short Ribs are even better when they're allowed to sit overnight.
From bonappetit.com
Reviews 4

Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

See details

BRAISED SHORT RIBS RECIPE - HOW TO MAKE BEEF SHORT RIBS

Salt and pepper ribs, then dredge in flour. Set aside. In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease. Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium. Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes. Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid. Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.) Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.

See details

RED WINE-BRAISED SHORT RIBS RECIPE | BON APPéTIT

These Red Wine-Braised Short Ribs are even better when they're allowed to sit overnight.
From bonappetit.com
Reviews 4

Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

See details

BRAISED SHORT RIBS WITH CREAMY POLENTA | WILLIAMS SONOMA

These flavorful short ribs perfectly illustrate how braised meat cooked on the bone can turn out succulent and tender enough to cut with a fork. The bones also enrich the braising liquid, which marries delectably with the cheese-laced creamy polenta. A bold-flavored Syrah or Zinfandel is ideal for the pot and the table. Looking for more dinner inspiration? Check out our <a href="https://www.williams-sonoma.com/recipe/menu/easy-one-pot-suppers/?cm_sp=recipebanner-_-default-_-easy-one-pot-meals">collection of easy one-pot recipes</a>.
From williams-sonoma.com
Reviews 5
Total Time 210 minutes

Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).

See details

ITALIAN BRAISED SHORT RIBS - WILLIAMS SONOMA

Meaty short ribs go well with the robust flavors of traditional Italian cooking, and slow cooking coaxes them to fall-off-the-bone tenderness. For an extra flourish, garnish each serving with gremolata—lemon zest, garlic and parsley that have been finely chopped together—and serve atop polenta. Looking for more dinner inspiration? Check out our <a href="https://www.williams-sonoma.com/recipe/menu/easy-one-pot-suppers/?cm_sp=recipebanner-_-default-_-easy-one-pot-meals">collection of easy one-pot recipes</a>.
From williams-sonoma.com
Reviews 5
Total Time 170 minutes

Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012)

See details

ROY CHOI’S BRAISED SHORT-RIB STEW RECIPE - NYT COOKING

Here is an adaptation of the Korean braised-short-rib stew known as galbijjim, a staple of neighborhood potlucks and church suppers and, in the words of the Los Angeles chef Roy Choi, “that meal from home that every Korean kid says his or her mom does best.” His recipe (well, my version of his recipe, which is his version of his mom’s) is rich and deeply flavored, thickly sauced and pungent with sugar, spice, soy and garlic. It is the sort of meal you could put together on a weekend afternoon and serve for nights to come. It is the best sort of family food.
From cooking.nytimes.com
Reviews 4
Total Time 3 hours 30 minutes
Cuisine asian, korean

Cook ribs over low for at least 2 hours. Add vegetables, cover and simmer, 30 minutes more or so, until meat is tender and vegetables are cooked through. Serve warm.

See details

OVEN-BRAISED BONELESS SHORT RIBS, SO TENDER! - HEALTHY ...

Sep 11, 2021 · I especially love these oven-braised boneless short ribs. Rich, fatty, tender beef - a true comfort food! And they are more affordable than ribeye roast, another fatty cut of beef which I also adore. In this easy recipe, I simply place the seasoned ribs …
From healthyrecipesblogs.com

See details

BRAISED SHORT RIBS IN THE OVEN RECIPE - THE SPRUCE EATS

Dec 22, 2021 · Short ribs can vary in meatiness and size, and there are two common cuts of bone-in short ribs. English-style short ribs contain one bone and might be 2 inches to 4 inches in length. Flanken-style is the other cut—they are cut into strips across several ribs …
From thespruceeats.com

See details

OVEN BRAISED BEEF SHORT RIBS WITH CIDER RECIPE

Jul 13, 2021 · Heat the oil In a roasting pan or large oven-safe skillet or Dutch oven over medium heat. Add beef the short ribs in 1 layer. Cook, turning frequently until all sides are well …
From thespruceeats.com

See details

HOW TO MAKE PERFECT BRAISED DUTCH OVEN SHORT RIBS [RECIP…

Feb 28, 2020 · Step 2: Sear the short ribs. When the oil begins to shimmer, add the short ribs, two or three at a time, to the Dutch oven. Sear each side, undisturbed, for 2-3 minutes until a nice crust has formed and then turn. Repeat until all of the short ribs are brown on all sides. Transfer the short ribs …
From tasteofhome.com

See details

LUSCIOUS OVEN-BRAISED SHORT RIBS | MARTHA STEWART

Preheat the oven to 400 degrees Fahrenheit. Braise the short ribs for 2 1/2 to 3 hours, reducing the heat to 350 degrees Fahrenheit after an hour. Turn the ribs over. Add the potatoes in the last 40 minutes of cooking. Add water to the pan if too much liquid evaporates. You want to end up with glistening ribs …
From marthastewart.com

See details

RED WINE BRAISED SHORT RIBS IN DUTCH OVEN - VERONIKA'S KITCHEN

Jan 10, 2020 · This is one of my most favorite recipes for bone-in beef short ribs, slowly braised in red wine sauce in a Dutch oven!While it takes some time to cook in the oven, the meat comes out perfectly tender and falls apart.. Similar to my Instant Pot Boneless Short Ribs …
From veronikaskitchen.com

See details

BAREFOOT CONTESSA | RED WINE-BRAISED SHORT RIBS | RECIPES

Red Wine-Braised Short Ribs from Barefoot Contessa. Preheat the oven to 425 degrees. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1½ tablespoons salt and 1½ teaspoons pepper. Roast for 20 minutes and remove from the oven…
From barefootcontessa.com

See details

SHERRY BRAISED BEEF SHORT RIBS - ALLRECIPES

Absolutely fabulous! We had some short ribs and needed a recipe for them and this really fit the bill! Chef John never ceases to amaze me with his delicious recipes. I did 50% the gravy/sauce(had 4 1/2 lbs. short ribs…
From allrecipes.com

See details

BRAISED BEEF SHORT RIBS RECIPE | ALLRECIPES

This is very much like i do short ribs. except i brown the rib in oil,after flouring them. remove and add the veggies to the pot, cook them off and then add red wine, let that cook off and then add the ribs back in and add beef broth to cover the whole thing, and into the oven …
From allrecipes.com

See details

BRAISED SHORT RIBS RECIPE | FOOD & WINE

Preheat the oven to 350°. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a boil.
From foodandwine.com

See details

EASY BRAISED BEEF SHORT RIBS RECIPE (WITH ... - HOME & PLATE

The short ribs will braise in the oven for two to three hours depending on how thick they are to begin with. Once the meat is tender and almost falling off the bone, use tongs to remove the ribs …
From homeandplate.com

See details

BRAISED SHORT RIBS RECIPE - TASTES BETTER FROM SCRATCH

Feb 24, 2020 · Check for marbling: by nature, short ribs can be a little fatty. Look for a package that has some marbling but isn’t excessively fatty. The ribs are small but the more meat on the bone, the better! How to make braised short ribs…
From tastesbetterfromscratch.com

See details

RED WINE–BRAISED BEEF SHORT RIBS RECIPE - SERIOUS EATS

Apr 17, 2020 · Preheat oven to 300°F (150°C). Season short ribs all over with salt and pepper. Heat oil in a large Dutch oven over medium-high heat until shimmering. Working in batches, add short ribs and brown on all sides, about 4 minutes per side. Transfer browned short ribs to a platter and repeat with remaining short ribs.
From seriouseats.com

See details

INCREDIBLE BRAISED BEEF SHORT RIBS WITH RED WINE & GARLIC

Apr 25, 2021 · Tips for making Braised Beef Short Ribs. Don’t skip searing the meat! This is an absolutely crucial step to getting the most flavor out of your short ribs and into your sauce. This is one of those rare recipes …
From thewickednoodle.com

See details

RED WINE BRAISED SHORT RIBS - ONCE UPON A CHEF

Season the short ribs all over with salt and pepper. Heat 1 tablespoon of the oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering. Add half of the short ribs …
From onceuponachef.com

See details

INCREDIBLE BRAISED BEEF SHORT RIBS WITH RED WINE & GARLIC

See details

RED WINE BRAISED SHORT RIBS - ONCE UPON A CHEF

See details

BRAISED BEEF SHORT RIBS RECIPE - BARBARA BAKES™

Nov 28, 2020 · I first made red wine braised short ribs years ago using this recipe from Elise at Simply Recipes. I instantly fell in love with the tender, juicy and deeply flavorful dish. They’re the perfect comfort food meal alongside a hearty scoop of Caramelized Onion Mashed Potatoes.. Now, I love to prepare braised beef short ribs …
From barbarabakes.com

See details

10 BEST BONELESS SHORT RIBS RECIPES - YUMMLY

Feb 04, 2022 · Oven Braised Boneless Short Ribs Healthy Recipes dried thyme, hot pepper sauce, Diamond Crystal Kosher Salt, boneless beef short ribs and 4 more Spiced Cabernet Boneless Short Ribs …
From yummly.com

See details

SIMPLE BRAISED SHORT RIBS - THE HUNGRY HUTCH

Dec 09, 2020 · Heat the oven to 350˚F. Heat a thin layer of oil in a Dutch oven or other large oven-safe pot with a lid over medium-high heat. Meanwhile, pat the short ribs dry with paper towels and season all over with salt and pepper. Sear the short ribs …
From thehungryhutch.com

See details

BEER-BRAISED SHORT RIBS RECIPE | MYRECIPES

Preheat oven to 350°. Sprinkle ribs with 1/4 teaspoon each salt and pepper. Heat oil in a Dutch oven or cast iron casserole over medium-high heat. Add ribs to pan; cook 8 minutes or until browned on all sides. Remove ribs …
From myrecipes.com

See details

STOUT-BRAISED SHORT RIBS RECIPE | FOOD & WINE

Return the ribs to the casserole, cover and braise in the oven for about 2 hours, until the meat is very tender. Step 3 Transfer the ribs to a platter …
From foodandwine.com

See details

RED WINE BRAISED BONELESS SHORT RIBS - SEASONS AND SUPP…

Jan 03, 2019 · 1) After taking out of the oven, remove the short ribs and vegetables to a separate bowl and let the pot sit undisturbed for 10-15 minutes. The fat will rise to the top, where you can spoon it off. Then simply return the ribs and vegetables to the gravy and reheat on the stove-top. 2) Remove the ribs …
From seasonsandsuppers.ca

See details

SHORT RIBS BRAISED IN BAROLO - LIDIA

Heat a large Dutch oven over medium heat. Season the short ribs with salt and pepper. Add 2 tablespoons of the oil to the pot. When the oil is hot, brown the short ribs all over, about 5 minutes …
From lidiasitaly.com

See details