Best 2 Boneless Simmering Short Ribs Recipes

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Indulge in the delectable flavors of melt-in-your-mouth boneless short ribs, a culinary masterpiece that promises an explosion of taste in every bite. Simmered to perfection in a rich and flavorful sauce, these tender ribs are the epitome of comfort food. Discover three enticing variations in this article that cater to diverse palates – a classic red wine braised short ribs recipe, a zesty Asian-inspired short ribs rendition, and a unique and savory short ribs with Guinness stout recipe. Each recipe is meticulously crafted to deliver an unforgettable dining experience, perfect for special occasions or a cozy night in. Embark on a culinary journey and tantalize your taste buds with these exceptional boneless simmering short ribs recipes.

Check out the recipes below so you can choose the best recipe for yourself!

TANYA'S BONELESS SHORT RIBS



Tanya's Boneless Short Ribs image

Boneless, simmering short ribs broiled then thrown in the oven. Easy as 1-2-3. Hubby LOVES this dish and whines when I don't make it. If you like LOTS of sauce double the liquid amounts. Great for indoor cooking nights....

Provided by Tanya Preston

Categories     Main Dish Recipes     Rib Recipes

Time 1h20m

Yield 6

Number Of Ingredients 10

4 pounds boneless beef short ribs, trimmed and cut into 2-inch pieces
1 (8 ounce) can tomato sauce
1 cup tomato juice
1 small onion, finely chopped
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
¼ teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground black pepper

Steps:

  • Preheat the oven broiler.
  • Place ribs on a rack in a broiler pan, and broil on top oven rack 15 minutes, or until well browned. Remove from heat, and transfer to a baking dish. Reduce oven temperature to 350 degrees F (175 degrees C).
  • In a saucepan over medium heat, mix the tomato sauce, tomato juice, onion, vinegar, Worcestershire sauce, and hot sauce. Season with cinnamon, cloves, and pepper. Bring to a boil. Pour over the ribs in the baking dish.
  • Bake ribs in the 350 degrees F (175 degrees C) oven 45 minutes, or until meat pulls apart easily with a fork and reaches a minimum internal temperature of 160 degrees F (70 degrees C).

Nutrition Facts : Calories 651.1 calories, Carbohydrate 6.3 g, Cholesterol 124.4 mg, Fat 55.7 g, Fiber 1 g, Protein 29.5 g, SaturatedFat 23.6 g, Sodium 489.2 mg, Sugar 4.1 g

BRAISED BONELESS SHORT RIBS



Braised Boneless Short Ribs image

From Cook's Illustrated magazine, Feb 09. Use a bold red wine like a Cabernet Sauvignon or Cotes du Rhone. Serve with egg noodles, mashed potatoes or roasted potatoes.

Provided by DrGaellon

Categories     Stew

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 14

2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
3 1/2 lbs boneless beef short ribs, trimmed of excess fat or 7 lbs bone-in beef short ribs, bones removed and trimmed of excess fat and gristle
2 tablespoons vegetable oil
4 cups thinly sliced onions (2 large onions)
1 tablespoon tomato paste
6 medium garlic cloves, peeled
2 cups red wine
1 cup beef broth
4 large carrots, peeled and cut crosswise in 2-inch pieces
4 sprigs fresh thyme
1 bay leaf
1/4 cup cold water
1/2 teaspoon gelatin powder

Steps:

  • Place oven rack in upper-middle position and preheat to 300°F Pat beef dry with paper towels. Stir together salt and pepper and sprinkle over beef. Heat 1 tbsp oil in Dutch oven until smoking. Add half of beef and cook without moving, 4-6 minutes, until well browned. Turn beef over and cook second side until well browned, another 4-6 minutes. If fat begins to smoke, reduce heat. Transfer beef to medium bowl. Repeat with remaining oil and beef.
  • Reduce heat to medium, add onion, and cook, stirring often, until softened and barely browned, 12-15 minutes. (If onions darken too quickly, add 1-2 tbsp water to pan.).
  • Add tomato paste and stir constantly until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook unitl fragrant, 30-60 seconds. Turn heat up to medium-high, add wine, and simmer, scraping up fond from sides and bottom. Simmer until reduced by half, 8-10 minutes. Add beef broth, carrots, thyme, and bay leaf. Add beef and any juices in the bowl. Cover and bring to a simmer. Transfer to oven and cook 2 to 2½ hours, turning meat twice with tongs during cooking. When done, a fork will slip easily in and out of meat.
  • Place water in a small bowl and sprinkle with gelatin. Let stand 5 minutes. Using tongs, transfer meat and carrots to serving platter; tent with foil. Strain cooking liquid through a fine strainer into a fat separator. Press on solids to extract as much liquid as possible, then discard solids. Allow to settle, then strain off fat. Return liquid to Dutch oven and reduce to 1 cup over medium heat, 5-10 minutes. Remove from heat and stir in bloomed gelatin; season with salt and pepper to taste. Pour sauce over meat and serve.

Nutrition Facts : Calories 905.1, Fat 75.6, SaturatedFat 31.8, Cholesterol 150.8, Sodium 692.1, Carbohydrate 13.8, Fiber 2.6, Sugar 5.7, Protein 30.6

Tips:

  • Choose the right short ribs: Look for short ribs that are well-marbled with fat, as this will help keep them moist and flavorful during cooking.
  • Brown the short ribs before simmering: Browning the short ribs in a Dutch oven or skillet before simmering helps develop their flavor and create a rich, caramelized crust.
  • Use a flavorful liquid for simmering: The liquid you use for simmering the short ribs should be flavorful and aromatic. Good options include beef broth, red wine, or a combination of both.
  • Add vegetables and herbs to the pot: Adding vegetables and herbs to the pot along with the short ribs will help infuse the dish with additional flavor and complexity.
  • Simmer the short ribs until fall-off-the-bone tender: Simmer the short ribs for at least 2 hours, or until the meat is fall-off-the-bone tender. The longer you simmer them, the more flavorful they will be.
  • Serve the short ribs with your favorite sides: Boneless simmering short ribs are a versatile dish that can be served with a variety of sides. Some popular options include mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

Boneless simmering short ribs are a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. By following these tips, you can create a flavorful and tender dish that will impress your family and friends.

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