Best 2 Classic Short Ribs Recipes
Indulge in the rich and flavorful world of short ribs, a culinary delight that has captivated taste buds for centuries. These succulent, fall-off-the-bone ribs, braised or roasted to perfection, offer a symphony of textures and flavors that will tantalize your palate. In this comprehensive guide, we present a collection of classic short rib recipes, each with its own unique flair, to satisfy every craving and dietary preference. From traditional red wine braised short ribs, where the meat is slow-cooked in a luscious bath of red wine, aromatic vegetables, and herbs, to the more modern and innovative soy-braised short ribs, where soy sauce, ginger, and garlic create an Asian-inspired masterpiece, this article has it all. For those seeking a healthier option, we offer a delectable roasted short rib recipe, where the ribs are seasoned with a blend of herbs and spices and roasted until tender and juicy. Dive into the world of short ribs, explore the diverse recipes within this article, and treat yourself to a culinary journey that will leave you craving for more.
Here are our top 2 tried and tested recipes!
GARLIC BRAISED SHORT RIBS WITH RED WINE
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.
Provided by Alison Roman
Categories meat, soups and stews, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
- Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
- Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
- Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
- 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.
CLASSIC BARBECUED RIBS
These are some classic ribs that your mother used to make.
Provided by Ryan Hagen
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 1h40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle ribs with garlic salt and place into a roasting pan.
- Stir ketchup, vinegar, sugar, celery salt, chili powder, salt, dry mustard, paprika, and black pepper together in a bowl; pour over the ribs.
- Cook, basting with the pan drippings every half-hour, until the meat pulls away easily from the bone, about 90 minutes.
Nutrition Facts : Calories 907.5 calories, Carbohydrate 29.1 g, Cholesterol 240.2 mg, Fat 61 g, Fiber 0.8 g, Protein 59.3 g, SaturatedFat 22.2 g, Sodium 3010.7 mg, Sugar 26.3 g
Tips:
- Choosing the right short ribs is key. Look for ribs that are meaty and have a good amount of marbling.
- Braising is a great way to cook short ribs. This method allows the ribs to cook slowly and evenly, resulting in tender, fall-off-the-bone meat.
- Don't be afraid to experiment with different braising liquids. Red wine, beef broth, and Guinness are all popular choices.
- Adding vegetables to the braising liquid will add flavor and nutrition to the dish.
- Be patient! Braising takes time, but the results are worth it.
Conclusion:
Short ribs are a delicious and versatile cut of meat that can be cooked in a variety of ways. Braising is a classic method that produces tender, fall-off-the-bone ribs. With a little time and effort, you can create a meal that will impress your family and friends.
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