WHAT ARE SHORT RIBS RECIPES

SHORT RIBS RECIPES | BBC GOOD FOOD

Short ribs recipes | BBC Good Food image

Beef ribs are delicious marinated and slow cooked or barbecued. From sticky beer-braised short ribs to Thai-style beef curry, there are many ways to enjoy this tender cut of meat.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

BRAISED SHORT RIBS RECIPE | FOOD & WINE

Braised Short Ribs Recipe | Food & Wine image

Chef Way Tom Colicchio is a master with meat, and his tender, succulent braised short ribs are much in demand at his Craft restaurants. He marinates the short ribs along with vegetables in wine, then discards those vegetables and braises the ribs with fresh vegetables.Easy Way Use the same vegetables in the marinade and the braise.Plus: F&W's Beef Cooking Guide

Provided by Tom Colicchio

Categories Beef

Total Time 3 hours 0 minutes

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons canola oil
6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds); see Note
Kosher salt and freshly ground pepper
1 large onion, finely chopped
2 carrots, sliced
3 celery ribs, sliced
3 garlic cloves, thickly sliced
One 750-milliliter bottle dry red wine, such as Cabernet Sauvignon
4 thyme sprigs
3 cups chicken stock

Steps:

In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.
Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
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. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.
Preheat the broiler. Broil the meat, turning once or twice, until glazed and sizzling, about 10 minutes. Transfer the meat to plates, spoon the sauce on top and serve.

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SLOW-COOKED GERMAN SHORT RIBS RECIPE | ALLRECIPES

Dust off your slow cooker. This recipe is worth it. I love coming home to a waiting meal!
From allrecipes.com
Reviews 4.5
Total Time 8 hours 45 minutes
Category Ribs
Calories 588.7 calories per serving

Remove ribs, and turn the slow cooker control to High. Mix the remaining 2 tablespoons of flour with 1/4 cup water, and stir into the sauce. Cook for 10 minutes, or until slightly thickened.

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BEEF SHORT RIBS RECIPE | JAMIE OLIVER RECIPES

Sticky and delicious, these tender beef short ribs are well worth the wait.
From jamieoliver.com
Total Time 8 hours 15 minutes
Cuisine american
Calories 621 calories per serving

1. Preheat the oven to 100ºC/212ºF/gas ¼.
2. Place the ribs in a snug-fitting roasting tray, season with sea salt and black pepper, drizzle with oil, then rub all over. Cover tightly with a double layer of tin foil, then cook for 7 to 8 hours, or until tender.
3. When the time’s up, transfer the ribs to a baking tray. Skim away the fat from the roasting tray and reserve in an airtight jar (use it for delicious roast potatoes another day).
4. Place the roasting tray over a high heat on the hob and bring the juices to the boil. Simmer for around 2 minutes, then add the remaining sauce ingredients. Bring back to the boil, then reduce the heat to low and simmer for a further 10 minutes, or until the sauce has thickened and coats the back of a spoon.
5. Brush most of the sauce onto the ribs so they’re nicely coated all over, then return the ribs to the oven for 20 to 40 minutes, or until sticky and caramelised to your liking.
6. Meanwhile, place a small frying pan over a medium heat. Add the caraway seeds and toast for around 1 minute, or until smelling fantastic. Tip into a large bowl.
7. Finely chop the dill and pickled onions, then add to the bowl with the mayo, yoghurt, mustard, white wine vinegar and a splash of the pickled onion vinegar. Whisk well to combine.
8. Remove the beetroot leaves and set aside. Scrub and trim the beetroot and carrots, then pass all the vegetables and the beetroot leaves through the fine slicing attachment in a food processor. Add to the dressing, toss and scrunch everything together, then season to taste.
9. Transfer the ribs to a chopping board, then carve up and serve with the winter slaw, remaining BBQ sauce and creamy mashed potato, if you like.

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WONDERFUL SHORT RIBS RECIPE | ALLRECIPES

This tender meat that falls right off the bone is great served over rice! It is great even as leftovers!
From allrecipes.com
Reviews 4.5
Total Time 2 hours 10 minutes
Category Ribs
Calories 531.5 calories per serving

Cover, reduce heat to medium low, and simmer; stirring occasionally and skimming fat from surface, until meat is tender, about 2 1/2 hours. Remove bay leaves before serving.

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WONDERFUL SHORT RIBS RECIPE | ALLRECIPES

Cover, reduce heat to medium low, and simmer; stirring occasionally and skimming fat from surface, until meat is tender, about 2 1/2 hours. Remove bay leaves before serving.

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PRESSURE-COOKER SHORT RIBS RECIPE: HOW TO MAKE IT

These tender pressure-cooker short ribs explode with flavor, and they're a quick and easy alternative to traditionally braised short ribs. Serve with egg noodles, rice or polenta. .—Rebekah Beyer, Sabetha, Kansas
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 20 minutes
Category Dinner
Calories 265 calories per serving

Sprinkle ribs with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add oil. Working in batches, brown ribs on all sides; transfer to a plate and keep warm., Add onions to cooker; cook and stir until tender, 8-9 minutes. Add garlic and tomato paste; cook and stir 1 minute more. Stir in beef broth, wine, thyme and bay leaf. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add ribs back to cooker, partially but not fully submerging them. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Add carrots; bring back to full pressure and cook 7 minutes. Quick-release pressure. Press cancel., Remove ribs and vegetables; keep warm. Skim fat from cooking liquid. Discard thyme and bay leaf. Select saute setting and adjust for medium heat; bring cooking juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with ribs and vegetables.

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From recipes.instantpot.com
Reviews 5
Cuisine Modern

Serve beef drizzled with sauce.

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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 3.8
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.

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BISTRO-STYLE SHORT RIBS RECIPE | TYLER FLORENCE | FOOD NETWORK

From foodnetwork.com
Reviews 4.5
Total Time 3 hours 20 minutes
Category main-dish
Cuisine american

When the ribs are about finished, remove about 1 to 2 cups of liquid and strain into a small saucepan over medium-high heat. Heat the sauce until slightly reduced and thickened, about 5 minutes.

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BRAISED SHORT RIBS RECIPE | REE DRUMMOND | FOOD NETWORK

From foodnetwork.com
Reviews 4.6
Total Time 3 hours 25 minutes
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SOUS VIDE BEEF SHORT RIBS - RECIPES.ANOVACULINARY.COM

I love to cook sous vide, the high tech alternative to braising, and tough cuts of meat (like beef short-ribs) is where sous vide cooking really shines. Beef short ribs with a red wine reduction is sure to impress and is easy to make ahead of time, making this the perfect dish to serve at your next dinner party.
From recipes.anovaculinary.com
Reviews 4.0
Total Time 48 hours 00 minutes

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Short ribs are going through a real renaissance, just like lamb shanks and pork cheeks have before them. They are a cheap cut full of fat and sinew but that disappears as you slowly cook them in red wine and stock.
From gordonramsay.com
Total Time 3 hours 40 minutes
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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.
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Category dinner, main dish, meat
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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.

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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.

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Serve the barley mixture on a plate and place the ribs on top. Garnish with chopped parsley.

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Dec 09, 2019 · 16 Recipes for Super Tender Beef Short Ribs. Lisa Kaminski Updated: Dec. 09, 2019. Beef short ribs are just the thing to let braise in the oven or cook slowly in your Dutch oven. Check out our favorite recipes that turn this cut of beef into a tender, tasty …
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SHORT RIBS - WIKIPEDIA

Short ribs, by definition, are not the entire length of rib. When the rib bone is cut into a 3-to-6-inch (7.6 to 15.2 cm) length, left as a section of meat (a "plate") containing three or four ribs or cut into individual ribs with meat attached, the short rib is known as an "English cut". They may also be known as barbecue ribs, braising ribs, or fancy cut ribs.
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INSTANT POT SHORT RIBS (PRESSURE COOKER) | TESTED BY AMY ...

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AIR FRYER SHORT RIBS- KETOFOCUS

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