Best 5 Deviled Beef Short Ribs Recipes

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Indulge in the tantalizing flavors of fall-off-the-bone Deviled Beef Short Ribs, an exceptional dish that combines the richness of beef short ribs with a symphony of aromatic spices. These succulent ribs are lovingly braised in a flavorful broth infused with garlic, onion, celery, carrots, and a blend of herbs and spices, resulting in a tender and juicy masterpiece. Accompany your delectable ribs with a trio of complementary recipes: a creamy and tangy Horseradish Sauce that adds a delightful kick, a refreshing Cucumber Salad that offers a cool and crisp balance, and fluffy Mashed Potatoes that provide a comforting and hearty foundation for your culinary journey. Prepare to embark on a taste adventure that will leave your taste buds captivated and your soul satisfied.

Here are our top 5 tried and tested recipes!

DEVILED BEEF SHORT RIBS



Deviled Beef Short Ribs image

Provided by Food Network

Categories     main-dish

Time P1DT2h30m

Yield 6 to 8 servings

Number Of Ingredients 23

6 pounds short ribs (have butcher cut them into serving sized pieces)
For marinade
2 tablespoons olive oil
2 cups red wine
4 cloves chopped garlic
2 tablespoons dry mustard
1 teaspoon ground coriander
1/2 teaspoon dried thyme
1 teaspoon freshly grated ginger
2 bay leaves
6 tablespoons molasses
1/4 cup red wine vinegar
1/3 cup vegetable oil
3/4 cup flour
1 cup finely diced onion
1/2 cup each finely diced celery, carrots and turnips
1 tablespoon chili powder
1/4 cup tomato paste
2 cups beef broth
1/2 cup prepared chili sauce
1/4 cup Dijon mustard
2 tablespoons white horseradish
1/2 cup dry white bread crumbs

Steps:

  • Place short ribs in noncorrodible vessel. Combine ingredients for marinade and pour over ribs; marinate, covered, for 24 hours in the refrigerator, turning them once. Remove from marinade; pat dry and reserve marinade for later.
  • Heat oil in an 8 quart casserole, wide enough to accommodate the ribs in a single layer. While the oil is heating up, dredge short ribs in flour and shake off excess. Sear them for 5 minutes a side or until they are golden brown all over. Remove them to a plate. In the remaining oil saute the onions, celery, carrots, and turnips for 10 minutes, stirring frequently with a wooden spoon. Add the chili powder, tomato paste, broth and reserved marinade and boil, over medium heat for 5 minutes or until slightly reduced. Season to taste with salt and pepper. Return the short ribs to the casserole and cover. Braise over low heat for 1 hour and 45 minutes or until fork tender. Remove the short ribs from the sauce and place them on a large baking pan. Strain the sauce, through a sieve into a medium saucepan. Skim off the fat, season to taste with salt and pepper and keep warm, over low heat. Reheat ribs in sauce.
  • Second time around: Preheat the broiler. Combine all the coating ingredients and spread them
  • over the short ribs. Broil short ribs, 4 inches away from heat source, for 3 to 4 minutes or until lightly browned. Serve immediately with sauce.

DEVILED SHORT RIBS



Deviled Short Ribs image

Short ribs start out tough but end up tender after a long, moist roast in the oven.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Number Of Ingredients 20

8 pieces English cut beef short ribs, about 6 pounds
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 medium carrots, peeled and sliced
2 ribs celery, sliced
1 large onion, quartered
6 cloves garlic, crushed
1 bay leaf
1 sprig fresh rosemary
21/2 cups homemade chicken broth or low-sodium canned
1/3 cup red wine vinegar
1/3 cup dry mustard
1/3 cup honey
1 tablespoon water
1 teaspoon kosher salt
5 ounces sourdough bread, crusts trimmed, and torn into large chunks
2 cloves garlic, minced
3 tablespoons minced fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

Steps:

  • For the ribs: Preheat the oven to 350 degrees F.
  • Lay the short ribs meaty side up in a large roasting pan and season with salt and pepper. Scatter the carrots, celery, onion, garlic, bay leaf, and rosemary around the ribs. Add the chicken broth and vinegar. Set the pan directly over 2 burners and bring to a simmer over high heat. Lay a sheet of parchment paper over the ribs and transfer to the oven. Cook until the meat is fork-tender, about 2 hours. Remove from the oven and cool in the liquid, about 30 minutes. (The dish can be prepared up to this point 1 day ahead, covered, and refrigerated.)
  • For the coating: Whisk the mustard with the honey, water, and 1/2 teaspoon of the salt. Pulse the bread to make coarse bread crumbs in a food processor. Add the garlic, parsley, olive oil, remaining 1/2 teaspoon salt, and the pepper, to taste, and pulse briefly to combine. Transfer mixture to a shallow bowl.
  • Preheat the oven to 450 degrees F.
  • Remove the ribs from the braising liquid (reserve liquid for other uses) and pat dry. Brush the meaty side of each rib with some of the mustard mixture, then press it into the bread crumb mixture to coat. Arrange the ribs on a baking sheet and roast until the bread crumbs are brown and crisp, 20 to 25 minutes. Serve the ribs hot or at room temperature.

Nutrition Facts : Calories 1370, Fat 75 grams, SaturatedFat 30 grams, Cholesterol 400 milligrams, Sodium 1310 milligrams, Carbohydrate 30 grams, Fiber 3 grams, Protein 136 grams

SIMPLE BEEF SHORT RIBS



Simple Beef Short Ribs image

The basics of this recipe came from my mom, and it was passed down to her from her mother and Oma. I changed it a little, and you can too. You can braise in basically any liquid you want. The short ribs come out so delicious and tender, and there is not an overwhelming sauce to overpower them.

Provided by CooperCook

Categories     Main Dish Recipes     Rib Recipes

Time 2h30m

Yield 4

Number Of Ingredients 10

1 pound beef short ribs
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 tablespoon butter
1 onion, sliced
1 clove garlic
1 (12 fluid ounce) can or bottle stout beer
1 cup beef stock

Steps:

  • Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
  • Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.

Nutrition Facts : Calories 363.8 calories, Carbohydrate 10 g, Cholesterol 54.2 mg, Fat 27.4 g, Fiber 0.8 g, Protein 13 g, SaturatedFat 11.2 g, Sodium 651.4 mg, Sugar 1.9 g

CROCK POT DEVILED SHORT RIBS



Crock Pot Deviled Short Ribs image

Make and share this Crock Pot Deviled Short Ribs recipe from Food.com.

Provided by Julie Leo

Categories     Meat

Time 7h10m

Yield 6 serving(s)

Number Of Ingredients 15

3 1/2-4 lbs short rib of beef
1/4 cup flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
2 medium onions, sliced
1/2 cup dry red wine
1/2 cup chili sauce
3 tablespoons brown sugar
3 tablespoons vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
2 tablespoons flour
1 -2 tablespoon water

Steps:

  • Combine 2 tablespoons flour, the salt, and pepper in a bowl or food storage bag.
  • Dredge or toss ribs with the flour mixture.
  • Heat oil in large skillet over medium high heat; add ribs and brown on all sides.
  • Pour off excess fat.
  • In crock pot, combine ribs, onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard, and chili powder.
  • Cover and cook on LOW for 7 to 9 hours.
  • Turn to HIGH.
  • Dissolve 1 tablespoons flour in 1 or 2 tablespoons water.
  • Stir into crock pot.
  • Cook on HIGH for about 10 to 15 minutes longer, or until slightly thickened.
  • Serve with noodles or rice.

DEVILED SHORT RIBS WITH PUMPKIN, CHICKPEAS AND KALE



Deviled Short Ribs With Pumpkin, Chickpeas And Kale image

Provided by Elaine Louie

Categories     dinner, main course

Time 3h45m

Yield 6 servings

Number Of Ingredients 18

6 short ribs, about 1 pound each
2 tablespoons kosher salt
2 tablespoons cracked black peppercorns
1/4 cup vegetable or light olive oil
3 cups chopped onions
6 cloves garlic, finely chopped
2 tablespoons brown sugar
12 ounces porter or stout
4 cups beef, veal, chicken, vegetable stock or water
3 cups diced fresh pumpkin or winter squash (butternut or acorn)
2 cups canned chickpeas, drained
3 tablespoons Dijon mustard
1 teaspoon dry mustard
2 tablespoons white wine
2 cups fresh bread crumbs
1/4 cup chopped fresh parsley
2 cups chopped fresh kale, or Swiss chard
Freshly grated horseradish root, optional

Steps:

  • Preheat oven to 325 degrees. Rinse short ribs, and dry thoroughly with paper towels. Season with salt and pepper. In a large ovenproof casserole over high heat, heat oil and add ribs. Sear until well browned and crusty on all sides.
  • Remove ribs from pan, and reduce heat to medium. Add onions, and saute until just beginning to brown, about 10 minutes. Add garlic, brown sugar, porter and stock. Return ribs to pan, coverpan and bake in oven until meat is very tender, about 3 hours. Remove pan from oven. Transfer ribs to a platter, and keep warm.
  • Add pumpkin to casserole, and place pan over medium-high heat. Cook until the liquid has reduced and thickened and the pumpkin is just tender, about 5 to 7 minutes. Reduce heat to low, and add chickpeas.
  • Preheat oven to 475 degrees, or a broiler with a rack 3 inches from heat. In a small mixing bowl, combine the Dijon mustard, dry mustard and white wine. Brush mixture on all sides of the short ribs. In a bowl, combine bread crumbs and parsley. Pat onto short ribs. Place ribs on a baking sheet, and place in oven or under broiler. Cook until hot and crispy, being careful to avoid burning, about 5 minutes. While ribs are browning, add kale to pumpkin and chickpea mixture. Simmer until heated.
  • To serve, spoon pumpkin ragout into large flat soup plates. Place a serving of short ribs on top of each plate. Sprinkle with freshly grated horseradish, if desired, and serve immediately.

Tips:

  • Choose the right short ribs: Look for short ribs that are meaty and have a good amount of marbling. Avoid short ribs that are too fatty or have too much bone.
  • Brown the short ribs well: Browning the short ribs before braising them is essential for developing flavor. Be sure to brown the short ribs on all sides over medium-high heat.
  • Use a flavorful braising liquid: The braising liquid is what will give the short ribs their flavor, so be sure to use a flavorful liquid. Some good options include beef broth, red wine, and Guinness beer.
  • Cook the short ribs low and slow: Short ribs need to be cooked low and slow in order to become tender. The best way to do this is to braise them in a covered pot in the oven. Cook the short ribs for at least 2 hours, or until they are fall-off-the-bone tender.
  • Serve the short ribs with your favorite sides: Deviled beef short ribs are a delicious and versatile dish that can be served with a variety of sides. Some good options include mashed potatoes, roasted vegetables, and coleslaw.

Conclusion:

Deviled beef short ribs are a delicious and easy-to-make dish that is perfect for a special occasion or a casual weeknight meal. By following these tips, you can make sure that your short ribs are tender, flavorful, and fall-off-the-bone delicious.

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